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Loading... Culinary Artistryaf Andrew Dornenburg
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ja! Bliv medlem af LibraryThing for at finde ud af om du vil kunne lide denne bog. I generally use recipes as suggestions rather than as a road map to a finished dish. Therefore, my most oft-used cookbook is one that has something far more valuable. Culinary Artistry has, in addition to wonderful recipes, superbly useful LISTS of things that go with a named ingredient. The ingredients -- spices, fruits, vegetables, etc. -- are listed alphabetically and each has a list of all of the varying things that are used together with that ingredient. I like that it gives the classic combinations in, as I recall, boldface type, yet still lists some of the more unusual pairings as well. The lists are also great when I'm looking to pair things I already have in the house, rather than go out in search of a missing ingredient from a recipe. I have gotten more inspiration from this book than I have from any of my nearly (more than? I'm still cataloging.) 1000 cookbooks. This book is a treasure! (  )1   bjcohan | May 28, 2008 |  An amazingly well-thoughtout book that I find I use more than any other reference in my culinary library -- and have for years. A true spring board rather than a road map. Open it and let your imagination loose! ( ) dl_sfbus | Jan 30, 2008 | A book which asks 'why' rather than tells you 'how.' A rarity in today's world. ( ) jontseng | Jan 4, 2007 |  no reviews | add a review
Amazon.com (ISBN 0471287857, Paperback)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 (hentet fra Amazon Fri, 24 Apr 2009 07:58:16 -0400) Den første test runde er færdig. Besøg Open Shelves Classification gruppen for flere detaljer. |
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