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Culinary Artistry

Culinary Artistry
A Book

by Andrew Dornenburg,Karen Page

  • Publisher : John Wiley & Sons
  • Release : 1996-11-04
  • Pages : 448
  • ISBN : 0471287857
  • Language : En, Es, Fr & De
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"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.

Culinary Artistry

Culinary Artistry
A Book

by Andrew Dornenburg,Karen Page

  • Publisher : Van Nostrand Reinhold Company
  • Release : 1996
  • Pages : 426
  • ISBN : 9780442023331
  • Language : En, Es, Fr & De
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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 chefs???including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters???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.

Pierre Gagnaire

Pierre Gagnaire
Reflections on Culinary Artistry

by Pierre Gagnaire

  • Publisher : Stewart, Tabori and Chang
  • Release : 2003-12-02
  • Pages : 240
  • ISBN : 9781584793168
  • Language : En, Es, Fr & De
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Beautiful color images by renowned food photographer Bloch Linee reveal the richness of the incredible creations by Gagnaire, the Michelin three-starred chef famous for his highly personal cooking.

Becoming a Chef

Becoming a Chef
With Recipes and Reflections from America's Leading Chefs

by Andrew Dornenburg,Karen Page

  • Publisher : Van Nostrand Reinhold Company
  • Release : 1995
  • Pages : 320
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery

Culinary Math 3rd Edition with Culinary Artistry Set

Culinary Math 3rd Edition with Culinary Artistry Set
A Book

by Linda Blocker

  • Publisher : Wiley
  • Release : 2008-10-06
  • Pages : 720
  • ISBN : 9780470455722
  • Language : En, Es, Fr & De
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Culinary Math: Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability. Well-organized and easy-to-use, the book presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. The authors begin with a review of math basics, including fractions, decimals, rounding, and percents, as well as an overview of customary U.S. and metric kitchen measurements. More advanced chapters include directions on conversions, calculating yield percents, determining edible portion costs, recipe costs, and beverage costs, purchasing, and converting recipe yields. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. In addition, this revised edition will include input from prominent industry leaders, 35 all-new photographs, 150 new practice problems, and a companion website, all designed to help students apply basic math skills to the field of kitchen management. "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. "The husband-and-wife writing team of Andrew Dornenburg and Karen Page--he is a chef, she a journalist--has produced four books in the past six years, and these are the best place to experience the cult of the New American chef." --The New Yorker "In this ambitious guidebook to the current state of culinary art in American restaurants, the authors offer a comprehensive flavor catalog of comestibles that constitutes a palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice Waters and Rick Bayless."-- Booklist

The Flavor Bible

The Flavor Bible
The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

by Karen Page,Andrew Dornenburg

  • Publisher : Little, Brown
  • Release : 2008-09-16
  • Pages : 392
  • ISBN : 0316039845
  • Language : En, Es, Fr & De
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Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essentialreference for every kitchen. Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

What to Drink with What You Eat

What to Drink with What You Eat
The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers

by Andrew Dornenburg,Karen Page

  • Publisher : Little, Brown
  • Release : 2009-07-31
  • Pages : 368
  • ISBN : 9780316077972
  • Language : En, Es, Fr & De
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!--StartFragment-- Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

Kitchen Creativity

Kitchen Creativity
Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs

by Karen Page

  • Publisher : Little, Brown
  • Release : 2017-10-31
  • Pages : 448
  • ISBN : 0316267783
  • Language : En, Es, Fr & De
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Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.

The Complete Nose to Tail

The Complete Nose to Tail
A Kind of British Cooking

by Fergus Henderson

  • Publisher : A&C Black
  • Release : 2012
  • Pages : 415
  • ISBN : 1408809168
  • Language : En, Es, Fr & De
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Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography.

Culinary Careers

Culinary Careers
How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

by Rick Smilow,Anne E. McBride

  • Publisher : Clarkson Potter Publishers
  • Release : 2010
  • Pages : 360
  • ISBN : 0307453200
  • Language : En, Es, Fr & De
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"Contains topics like- Change careers Start a profession Launch your own business Become a chef Write about food Work for yourself Love what you do"

Urban Cowgirl

Urban Cowgirl
Decadently Southern, Outrageously Texan, Food, Family Traditions, and Style

by Sarah Penrod

  • Publisher : Rowman & Littlefield
  • Release : 2017-05-01
  • Pages : 320
  • ISBN : 1493025627
  • Language : En, Es, Fr & De
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Part cookbook, part how-to and inspirational guide for the modern city girl with Southern roots and a cowgirl attitude, Urban Cowgirl features Sarah Penrod's unique outlook and point of view--as shared with viewers on the Next Food Network Star. Her approach is to take classic Southern and Texas foods and ingredients and traditions like the tailgate and give them a new twist with her personal brand of sparkle and shine. Her recipes for family dinners and girls'- nights- in all come with her own special touch and her outsized personality.

Crème de Colorado Cookbook

Crème de Colorado Cookbook
A Book

by Junior League of Denver

  • Publisher : Unknown Publisher
  • Release : 1987-01-01
  • Pages : 381
  • ISBN : 9780960394623
  • Language : En, Es, Fr & De
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The name says it best! "Creme de Colorado" represents the best of Colorado cooking, reaching beyond the realm of the ordinary cookbook. Readers enjoy 15 sections of mouthwatering recipes ranging from Wild Duck Gumbo to sensational Chicken Fajitas. This bestselling cookbook features almost 700 recipes, plus full-color photos by renowned Colorado naturalist, John Fielder.

The Art of Cooking

The Art of Cooking
The First Modern Cookery Book

by Maestro Martino of Como

  • Publisher : Univ of California Press
  • Release : 2005-01-03
  • Pages : 216
  • ISBN : 9780520928312
  • Language : En, Es, Fr & De
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Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

Marc Forgione

Marc Forgione
Recipes and Stories from the Acclaimed Chef and Restaurant

by Marc Forgione,Olga Massov

  • Publisher : Houghton Mifflin Harcourt
  • Release : 2014-04-29
  • Pages : 432
  • ISBN : 0544187288
  • Language : En, Es, Fr & De
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The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione’s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

Administrative Decisions Under Employer Sanctions & Unfair Immigration-related Employment Practices Laws

Administrative Decisions Under Employer Sanctions & Unfair Immigration-related Employment Practices Laws
A Book

by United States. Department of Justice

  • Publisher : Unknown Publisher
  • Release : 1988
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Colorado Colore

Colorado Colore
A Palate of Tastes

by Junior League of Denver

  • Publisher : Unknown Publisher
  • Release : 2002
  • Pages : 286
  • ISBN : 9780960394678
  • Language : En, Es, Fr & De
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Colorado Colore is a selection of more than 300 recipes designed to be artfully inspiring, yet uncomplicated and accessible. The exciting tapestry of flavors and richly hued visual presentations of the hardback Colorado Colore have been chosen to offer a taste of the state's diverse cultural influences and bounty of colorful ingredients. Throughout the pages you will find recipes as visually delightful as they are appetizing, from salads dotted with the illuminating colors of a Colorado wildflower meadow to sauces as deeply smoky as a water color-striped canyon. Savor the colors, flavors and the artistry of Colorado Colore's Palate of Tastes.

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible
The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

by Karen Page

  • Publisher : Little, Brown
  • Release : 2014-10-14
  • Pages : 576
  • ISBN : 0316244171
  • Language : En, Es, Fr & De
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Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Fannie's Last Supper

Fannie's Last Supper
The Meal of the Century

by Chris Kimball

  • Publisher : McClelland & Stewart
  • Release : 2010-10-05
  • Pages : 272
  • ISBN : 1551993600
  • Language : En, Es, Fr & De
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Before The Joy of Cooking, there was The Boston Cooking School Cookbook. Written by Fannie Farmer, principal of the school, and published in 1896, it was the bestselling cookbook of its age. 400,000 copies were sold by Farmer's death in 1915 — and more than 4 million were sold by the 1960s. It perfectly encapsulates the late Victorian era, but it's also surprisingly modern; in short, it's ripe for reevaluation. And who better to conduct such an experiment than Chris Kimball, founder of Cook's Illustrated and host of PBS's America's Test Kitchen? Fannie's Last Supper is the result. In it, Kimball assembles an extravagant 12-course Christmas dinner from Farmer's cookbook and serves it in an 1859 Boston townhouse, complete with an authentic Victorian home kitchen, uniformed maids, and a distinguished guest list. The menu includes Roast Goose with Potato Stuffing, Canton Punch, Three Moulded Victorian Jellies, and Mandarin Cake. But Kimball includes more than just the dinner party's dishes — Fannie's Last Supper is a working cookbook with tested, rewritten, updated recipes drawn from Farmer's opus. It's a culinary thriller of sorts, travelling back in time to reexamine something most of us take for granted: the North American table. From the Hardcover edition.

Guerrilla Tacos

Guerrilla Tacos
Recipes from the Streets of L.A.

by Wesley Avila,Richard Parks III

  • Publisher : Ten Speed Press
  • Release : 2017-10-10
  • Pages : 272
  • ISBN : 0399578641
  • Language : En, Es, Fr & De
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The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

L'atelier of Joël Robuchon

L'atelier of Joël Robuchon
The Artistry of a Master Chef and His Protégés

by Patricia Wells,Joël Robuchon

  • Publisher : Van Nostrand Reinhold Company
  • Release : 1998
  • Pages : 247
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.