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Culinary Artistry, by Andrew Dornenburg Karen Page
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Amazon.com Review
If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day. The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text. How this will affect any individual's own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there's a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle
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Review
"Most used cookbook: CULINARY ARTISTRY by Karen Page and Andrew Dornenburg."—Grant Achatz, chef of Alinea, in the November 2006 issue of Chicago magazine “To this day, if I'm really stuck for a flavor pairing, I will still refer to CULINARY ARTISTRY for its charts of common, and not so common, matches."—Michael Laiskonis, 2007 James Beard Outstanding Pastry Chef at Le Bernardin, in Saveur “My favorite cookbooks: CULINARY ARTISTRYand El Bulli.” —Hung Huynh, winner of “Top Chef” Season 3 “Favorite cookbook? CULINARY ARTISTRY. It’s a really great reference book for chefs."—Stephanie Izard, winner of “Top Chef” Season 4 “One of my favorite cookbooks isCULINARY ARTISTRY.”—Hosea Rosenberg, winner of “Top Chef” Season 5 “One of 10 must-have cookbooks [of all time]…Gives you insight into how chefs think.”—Alison Fryer and Jennifer Grange, in the Toronto Star “One of six cookbooks every beginner should own.”—Nathan Lyon, Real Simple “CULINARY ARTISTRY offered a groundbreaking approach to the idea of flavor pairings…The book is said to have revolutionized the way leading chefs cook.” (WBEZ, Chicago Public Radio) “For inspiration…Incredibly liberating…A godsend…The one book that regularly makes the commute from office desk to kitchen counter." —Renee Schettler, The Washington Post "CULINARY ARTISTRY seemed to pull together everything that was missing in my ideology of food....It is a myriad of endless flavour combinations....One particular chapter fascinates me: 'Meet Your Medium.' This chapter encapsulates all that is important to cooking....What I love about this book is the fact that it can give you a framework on which to build your own food style." —John Campbell, executive chef, the Michelin two-star restaurant The Vineyard at Stockcross, Berkshire, England “CULINARY ARTISTRY is absolutely brilliant. I now recommend it to aspiring mixologists as a key resource for understanding the ideas and theories behind creating unique flavor combinations and generally how to approach the craft as an artisan.”—Ryan Magarian, mixologist “If you want to look like a genius in the kitchen, top picks includeCULINARY ARTISTRY."—Chad Ward, eGullet.org "When you're in a kitchen where you have lots of cooks coming and going, someone's always dragging their favorite book in and it's dog-eared from use. It's well-known in food circles that CULINARY ARTISTRY is one of those books that people drag along with them or that they hand on to other chefs."—Lucinda Scala Quinn, MSLO Executive Editorial Food Director and host of "EatDrink" on Martha Stewart Living Radio “When [current French Laundry chef de cuisine Timothy Hollingsworth] first moved up from commis to cook at The French Laundry, John Fraser (today the executive chef of Dovetail in New York City) had recommended that he read CULINARY ARTISTRY. The book features extensive lists of ingredients and other foods they get along with…CULINARY ARTISTRY had gotten him through those menu meetings during his formative years at The French Laundry.”—Andrew Friedman, author of Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition "CULINARY ARTISTRY: This is the best reference book I've used."—Scott Giambastiani, executive chef at Google “Most professional chefs skip cookbooks altogether, but one book you're likely to find well-thumbed on their bookshelves is CULINARY ARTISTRY… ‘People always ask me 'What goes good with what?' said chef David Kamen, an instructor at The Culinary Institute of America. ‘This is the book to have. It's very helpful.’"—Gemma Tarlach, Milwaukee Journal Sentinel "Not all spices go well together. An excellent resource for learning about spices and what they complement is CULINARY ARTISTRY."—BBQ master Mike Mills and Amy Mills Tunnicliffe in their 2005 book Peace, Love and Barbecue "For those with an interest in adding 'kitchen' flavors and creativity to their cocktails, CULINARY ARTISTRY offers an intense introduction that will have you off and running."—Christopher Conatser, mixologist and 2008 winner of the Greater Kansas City Bartending Competition "One of our favorite research tools that we use when developing recipes for our books (the only diabetic cookbooks to win the James Beard and Julia Child Cookbook Awards) is CULINARY ARTISTRY." —Frances Towner Giedt and Bonnie Sanders Polin, PhD, DIABETIC-LIFESTYLE.COM "One of the books that I have often recommended to various mixologists across the country has been CULINARY ARTISTRY. It presents the culinary palate in a unique mannerby illustrating the methodology that many of the world’s greatest chefs use to approach thinking about what flavors work best with other flavors…I found it refreshing to see it covered so well, especially since mixology specifically IS the art of flavor pairing."—Robert Hess, DrinkBoy.com “CULINARY ARTISTRY is full of valuable advice for cooking professionals, and I highly recommend it.”—Rocco DiSpirito, in his book Flavor
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Product details
Paperback: 448 pages
Publisher: Wiley; 1 edition (November 4, 1996)
Language: English
ISBN-10: 9780471287858
ISBN-13: 978-0471287858
ASIN: 0471287857
Product Dimensions:
7.5 x 1.1 x 9.1 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
167 customer reviews
Amazon Best Sellers Rank:
#22,407 in Books (See Top 100 in Books)
I had bought a bunch of things for my daughter for Christmas but she was super sick and I decided she needed something for her. So I gave it to her ahead of time and I am so glad I did. She is an absolutely wonderful cook doing a lot of unusual pairings; but this gave her the inspiration to try more and different things. There are so many different flavors we never think about that can turn out wonderful with the food we have or if you have fruit or something it shows you what you can pair with as well. Every cook should have one of these and as a chef it is an absolute must.
This is a great book and well put together if you are a serious chef and are trying to impress. I was looking for a book that would help me pair different side dishes with my main course. After thumbing through this book, I sent it back as it was off the chain for what I was needing.
If you take your food seriously this is the book for you. I am a mere Foodie, however I am acquainted with some of the best chefs from the four corners of the earth. This is a book they recommend to me, and I consider that advise a gift. It is NOT a cook book, it is a book of pairings. It is essential to match your foods correctly for a meal. It is essential to match ingredients in a recipe. This book is an inspirational book for anyone really serious about their creativity in the kitchen.
This book was always in the kitchen at a fine dining restaurant I used to manage. It was the chef's bible pretty much for coming up with new flavor pairings in dishes, and the bartender stole it sometimes too, to see which ingredients went well with what when mixing new drinks. That's the best part of the book in my opinion. I just use it as a quick flavor reference to see what flavors pair well with others and go from there, but there's more to the book than that.
Being a true food & wine lover and amateur cook, I do not regret having got this book but there are some aspects that should not be disregarded as the title can be a bit misleading.First of all, although it was clear from the start, it is not a cookbook at all. Far from it, it is neither a book on the techniques every cook should know nor a collection of useful or good recipes. It is rather a reference book for food lovers and potentially for chefs.Food matching is the most interesting section of the book. No doubt this is the perfect book for somebody who is not looking for specific dishes or ingredients, but for inspiration. However, having already bought "The Flavor Bible", you will notice that Culinary Artistry not only has some overlapping with `the bible" but also is rather incomplete. That is quite disappointing...Admittedly, this book is quite useful for a reference concerning matching different food, although many of the matchs look standard, and any chef should know what goes with what. In all cases, it can be a good place to find ideas, or to remember food combinations, and the tables are very clear.The biggest complaint - to the extent I was about to ask for a replacement or refund, is that, having received the book by mail, I could not notice that the book has rough uncut irregular edges making it impossible to browse through its pages. I also wonder whether I got a faulty or second hand book.It comes as a surprise as the book deals with presentation and sense-inviting meals (e.g. flat food vs. architectural presentation)As to the paper quality and the presentation itself, don't expect a great thing: it lacks pictures showing the artistic presentation of the finished plates.Certainly presentation is in my opinion part of food artistry.
It was a gift for a friend. He uses this as a reference when he wants to make new dishes at work. This is a classic for anyone starting in the food industry.I own a copy myself and this is has helped me at work. It's a great starting spot to put together some dishes.
Great food “bible†for combining flavors to create one’s original recipes. Planning some new dishes for the holidays and this has been incredibly helpful.
Have you ever found yourself stumped trying to decide what goes with what? Are you confused about how to build flavors and balance out a dish?Cooking is an art and preparing a satisfying meal that you will be proud of when your guests rant and rave requires that you understand what you are doing and why. If you are able to understand the fundamentals behind the technique, you open the doors to being able to create your own masterpieces without the assistance of a cookbook using your artistic talents and knowledge.Culinary artistry is a book that is required reading for any individual that wishes to understand the fundamentals of cooking and be able to move beyond basic usage of cookbooks following each step, basically blindfolded. It is a book that should be read from cover to cover but can also serve as a reference guide. On the surface you can look up various ingredients and see what goes best with what or you can read the entire book and gain valuable knowledge, as for example, why cranberry sauce goes well with Turkey at your thanksgiving dinner table.
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