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Culinary Artistry

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USD11,48
Aproximadamente9,82 EUR
Estado:
Como nuevo
“Like New Inside and Out! Email for pictures!”
Respira tranquilidad. Se aceptan devoluciones.
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Ubicado en: Carson City, Nevada, Estados Unidos
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Entrega prevista entre el jue. 4 sep. y el lun. 8 sep. a 94104
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N.º de artículo de eBay:395810973913
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Características del artículo

Estado
Como nuevo
Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con sobrecubierta para las tapas duras. Incluye todas las páginas sin arrugas ni roturas. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección. Ver todas las definiciones de estadose abre en una nueva ventana o pestaña
Notas del vendedor
“Like New Inside and Out! Email for pictures!”
ISBN
9780471287858

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Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471287857
ISBN-13
9780471287858
eBay Product ID (ePID)
848556

Product Key Features

Number of Pages
448 Pages
Language
English
Publication Name
Culinary Artistry
Publication Year
1996
Subject
General, Methods / General
Type
Textbook
Subject Area
Cooking
Author
Andrew Dornenburg, Karen Page
Format
Trade Paperback

Dimensions

Item Height
1 in
Item Weight
22.4 Oz
Item Length
9.2 in
Item Width
7.4 in

Additional Product Features

Intended Audience
College Audience
LCCN
96-036102
Dewey Edition
20
Illustrated
Yes
Dewey Decimal
641.597
Table Of Content
The Chef as Artist. Meet Your Medium. Composing Flavors. Composing a Dish. Why Food Matches? Food Matches Made in Heaven. Seasoning Matches Made in Heaven. Composing a Menu. Common Accompaniments to Entrees. Evolving a Cuisine. The Evolution of Leading Chefs' Cuisines. Desert Island Lists. Culinary Art as Communion. Resources. Biographies of Chefs. Index. About the Authors.
Synopsis
In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony. --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines culinary artists, how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines., "In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines., "In Culinary Artistry. Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook. Their hope is that once you know the scales, you will be able to compose a symphony. " --Molly ONeil in The New York Times Magazine.

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