by
Wells, Troth.
Call Number
641.6383 WEL
Publication Date
1996
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Books
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3.4279
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Grant, Rosamund.
Call Number
641.596 GRA
Publication Date
1995
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Books
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3.3876
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by
Hafner, Dorinda
Call Number
641.596 HAF
Publication Date
1993
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Books
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3.3686
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Cusick, Heidi Haughy
Call Number
641.596 CUS
Publication Date
1995
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3.3059
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ELECTRONIC RESOURCE
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2024 2023 2022 2021 2020
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Electronic Resources
Full text available: 2001-03-22 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
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0.3240
Call Number
ARC KLI 641.5973 AME
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1999 1998 1997 1996 1995
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by
Baxter, Lynette
Call Number
641.5973 BAX
Publication Date
1995
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Mariani, John F.
Call Number
641.597303 MAR
Publication Date
1994
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Zahler,Karen Gantz.
Call Number
641.5973 ZAH
Publication Date
1996
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Russell, Beverly.
Call Number
641.50820973 WOM
Publication Date
1997
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Gelber, Irwin, 1933-
Call Number
641.59 GEL
Publication Date
1993
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Books
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0.1373
12.
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.
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Books
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