by
Russell, Beverly.
Call Number
641.50820973 WOM
Publication Date
1997
Format:
Books
Relevance:
0.1390
by
Parkinson, Susan
Call Number
641.5 PAR
Publication Date
1985
Format:
Books
Relevance:
0.1389
by
Bailey, Adrian, 1928-
Call Number
641.5942 BRI
Publication Date
1975
Format:
Books
Relevance:
0.1389
by
Goody, Jack.
Call Number
394.12 GOO
Publication Date
1982
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/cam028/81017035.html
Publisher description http://www.loc.gov/catdir/description/cam022/81017035.html
Publisher description http://www.loc.gov/catdir/description/cam022/81017035.html
Relevance:
0.1382
by
Gelber, Irwin, 1933-
Call Number
641.59 GEL
Publication Date
1993
Format:
Books
Relevance:
0.1373
by
Reichl, Ruth.
Call Number
641.514 END
Publication Date
2002
Format:
Books
Relevance:
0.1355
55.
by
Dornenburg, Andrew.
Call Number
641.5973 DOR
Publication Date
1996
Summary
For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists 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. Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. 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 takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression.
Format:
Books
Relevance:
0.1355
by
Kable, Gertrude
Call Number
641.664 KAB
Publication Date
1971
Format:
Books
Relevance:
0.1355
57.
by
Brown, Dale.
Call Number
641.5973 BRO
Publication Date
1969
Format:
Books
Relevance:
0.1355
by
Lovera, José Rafael.
Call Number
394.1098 LOV
Publication Date
2005
Summary
"This volume tells the story of South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques and geography, here divided into four zones. The traditions of the primary groups - Indians, Europeans and Africans - have resulted in a complex food culture. A look at the daily meal schedule includes insight into how the European conquerors imposed their eating habits and encouraged overeating. Modern life is shown to affect where people eat as buying meals, often from street vendors, during the workday has become more of a necessity for urbanites. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes and illustrations complement the narrative."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005501.html
Relevance:
0.1323
by
Aidells, Bruce
Call Number
641.66 AID
Publication Date
1990
Format:
Books
Relevance:
0.1323
by
Brown, Dale.
Call Number
641.5973 BRO
Publication Date
1969
Format:
Books
Relevance:
0.1323
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