Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
|New from||Used from|
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
Bought it as a gift. My friend who I gave it to loves the book. I can barely boil water but it looks like a good cookbook.Published 1 month ago by mdwright
This is an amazing book for anyone who is studying to be a chef, or anyone who simply has a passion for food. Read morePublished 3 months ago by Courtney Bulin
this is an amazing book and so incrediably helpful to me as an aspiring chef and current culinary student.Published 5 months ago by Justin Tinelli
Bought this then found out it is a textbook used in one of the local culinary schools. It's awesome.Published 5 months ago by Amber
Really different and great. Our local baker at Lincoln reccomended it for my granddaughter and we really love it!Published 8 months ago by claudia van corva
Terrifically assembled flavor pairings, totally breaks me out of using the same combinations of flavors. Love this handbook!Published 8 months ago by M. R. Charboneau