par
Page, Karen.
Numéro de rayon préféré
641.5 PAG
Date de publication
2008
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html
Pertinence:
35941.4727
par
Dornenburg, Andrew.
Numéro de rayon préféré
647.95 DOR
Date de publication
1998
Format :
Livres
Table of Contents http://www.loc.gov/catdir/toc/onix03/98016705.html
Publisher description http://www.loc.gov/catdir/description/wiley032/98016705.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley041/98016705.html
Publisher description http://www.loc.gov/catdir/description/wiley032/98016705.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley041/98016705.html
Pertinence:
42525.9297
Voir d’autres résultats de recherche
3.
par
Dornenburg, Andrew.
Numéro de rayon préféré
641.5973 DOR
Date de publication
1996
Résumé
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 :
Livres
Pertinence:
0.0635
par
Dornenburg, Andrew.
Numéro de rayon préféré
647.95023 DOR
Date de publication
1995
Format :
Livres
Pertinence:
46125.6094
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