Culinary Artistry

Author : Andrew Dornenburg
Publisher : John Wiley & Sons
ISBN 13 : 0471287857
Total Pages : 450 pages
Book Rating : 4.58/5 ( download)

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Download or read book Culinary Artistry written by Andrew Dornenburg and published by John Wiley & Sons. This book was released on 1996-11-14 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.

Author : Ruth Berolzheimer
Publisher : Penguin
ISBN 13 : 9780399513886
Total Pages : 1044 pages
Book Rating : 4.84/5 ( download)

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Download or read book Culinary Arts Institute Encyclopedic Cookbook written by Ruth Berolzheimer and published by Penguin. This book was released on 1988-03-01 with total page 1044 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to meal planning preparation which includes numerous menus for all occasions and thousands of tested recipes

Author : Ruth Mossok Johnston
Publisher : University of Michigan Regional
ISBN 13 :
Total Pages : 156 pages
Book Rating : 4.88/5 ( download)

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Download or read book The Art of Cooking Morels written by Ruth Mossok Johnston and published by University of Michigan Regional. This book was released on 2012 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: A stunningly illustrated book on cooking America's most prized mushroom

Author : Maestro Martino of Como
Publisher : Univ of California Press
ISBN 13 : 9780520928312
Total Pages : 224 pages
Book Rating : 4.18/5 ( download)

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Download or read book The Art of Cooking written by Maestro Martino of Como and published by Univ of California Press. This book was released on 2005-01-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Culinary Arts Institute
Publisher :
ISBN 13 : 9780832606434
Total Pages : 0 pages
Book Rating : 4.3X/5 ( download)

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Download or read book Polish Cookbook written by Culinary Arts Institute and published by . This book was released on 1987 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Phyllis Pray Bober
Publisher : University of Chicago Press
ISBN 13 : 0226062546
Total Pages : 464 pages
Book Rating : 4.49/5 ( download)

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Download or read book Art, Culture, and Cuisine written by Phyllis Pray Bober and published by University of Chicago Press. This book was released on 2001-06 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.

Author : Mark Gibson
Publisher : Academic Press
ISBN 13 : 0128118172
Total Pages : 528 pages
Book Rating : 4.77/5 ( download)

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Download or read book Food Science and the Culinary Arts written by Mark Gibson and published by Academic Press. This book was released on 2018-01-04 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Author : Julia Child
Publisher : Knopf
ISBN 13 : 0307958175
Total Pages : 857 pages
Book Rating : 4.74/5 ( download)

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Download or read book Mastering the Art of French Cooking, Volume 1 written by Julia Child and published by Knopf. This book was released on 2011-10-05 with total page 857 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

Author : Henri Paul Pellaprat
Publisher :
ISBN 13 :
Total Pages : 1042 pages
Book Rating : 4.40/5 ( download)

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Download or read book Modern French Culinary Art written by Henri Paul Pellaprat and published by . This book was released on 1979 with total page 1042 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The variety and richness of the produce of France, combined with centuries of practice, have contributed to the high art of French cuisine. This art includes not just cooking methods, but serving, menu selection, wine, presentation, utensils, materials and sources of food. The recipes cover everything from the use of leftovers to elegant banquets, from simple to complicated, all under the aegis of a master of the "Cordon Bleu de Paris" cooking school. The emphasis is on a comprehensive approach to managing a kitchen and entertaining. A glossary helps define the terms used and illustrations provide inspiration and guidance.

Author : Culinary Institute of America
Publisher : Prentice Hall
ISBN 13 : 9780132737449
Total Pages : 0 pages
Book Rating : 4.42/5 ( download)

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Download or read book Introduction to Culinary Arts written by Culinary Institute of America and published by Prentice Hall. This book was released on 2013-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in culinary arts Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business