- Paperback: 448 pages
- Publisher: Wiley; 1 edition (November 4, 1996)
- Language: English
- ISBN-10: 0471287857
- ISBN-13: 978-0471287858
- Product Dimensions: 7.4 x 0.8 x 9 inches
- Shipping Weight: 1.9 pounds (View shipping rates and policies)
- Average Customer Review: 170 customer reviews
- Amazon Best Sellers Rank: #46,509 in Books (See Top 100 in Books)
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 mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $5.44 shipping
+ $3.99 shipping
Culinary Artistry Paperback – November 4, 1996
See the Best Books of 2018 So Far
Looking for something great to read? Browse our editors' picks for the best books of the year so far in fiction, nonfiction, mysteries, children's books, and much more.
Frequently bought together
Customers who bought this item also bought
If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day.
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
"Most used cookbook: CULINARY ARTISTRY by Karen Page andAndrew Dornenburg."—Grant Achatz, chef of Alinea, inthe November 2006 issue of Chicago magazine
“To this day, if I'm really stuck for a flavor pairing, Iwill still refer to CULINARY ARTISTRY for its charts ofcommon, and not so common, matches."—MichaelLaiskonis, 2007 James Beard Outstanding Pastry Chef at LeBernardin, in Saveur
“My favorite cookbooks: CULINARY ARTISTRYandEl Bulli.” —Hung Huynh, winner of“Top Chef” Season 3
“Favorite cookbook? CULINARY ARTISTRY. It’s a really great reference book forchefs."—Stephanie Izard, winner of “TopChef” Season 4
“One of my favorite cookbooks isCULINARYARTISTRY.”—Hosea Rosenberg, winner of“Top Chef” Season 5
“One of 10 must-have cookbooks [of all time]…Givesyou insight into how chefs think.”—Alison Fryer andJennifer Grange, in the Toronto Star
“One of six cookbooks every beginner shouldown.”—Nathan Lyon, Real Simple
“CULINARY ARTISTRY offered a groundbreakingapproach to the idea of flavor pairings…The book is said tohave revolutionized the way leading chefs cook.” (WBEZ,Chicago Public Radio)
“For inspiration…Incredibly liberating…Agodsend…The one book that regularly makes the commute fromoffice desk to kitchen counter." —Renee Schettler,The Washington Post
"CULINARY ARTISTRY seemed to pull together everythingthat was missing in my ideology of food....It is a myriad ofendless flavour combinations....One particular chapter fascinatesme: 'Meet Your Medium.' This chapter encapsulates all that isimportant to cooking....What I love about this book is the factthat it can give you a framework on which to build your own foodstyle." —John Campbell, executive chef, the Michelintwo-star restaurant The Vineyard at Stockcross, Berkshire,England
“CULINARY ARTISTRY is absolutely brilliant. I nowrecommend it to aspiring mixologists as a key resource forunderstanding the ideas and theories behind creating unique flavorcombinations and generally how to approach the craft as anartisan.”—Ryan Magarian, mixologist
“If you want to look like a genius in the kitchen, toppicks includeCULINARY ARTISTRY."—Chad Ward,eGullet.org
"When you're in a kitchen where you have lots of cooks comingand going, someone's always dragging their favorite book in andit's dog-eared from use. It's well-known in food circles thatCULINARY ARTISTRY is one of those books that people dragalong with them or that they hand on to otherchefs."—Lucinda Scala Quinn, MSLO Executive EditorialFood Director and host of "EatDrink" on Martha Stewart LivingRadio
“When [current French Laundry chef de cuisine TimothyHollingsworth] first moved up from commis to cook at The FrenchLaundry, John Fraser (today the executive chef of Dovetail in NewYork City) had recommended that he read CULINARY ARTISTRY.The book features extensive lists of ingredients and other foodsthey get along with…CULINARY ARTISTRY had gotten himthrough those menu meetings during his formative years at TheFrench Laundry.”—Andrew Friedman, author ofKnives at Dawn: America’s Quest for Culinary Glory at theLegendary Bocuse d’Or Competition
"CULINARY ARTISTRY: This is the best reference book I'veused."—Scott Giambastiani, executive chef atGoogle
“Most professional chefs skip cookbooks altogether, butone book you're likely to find well-thumbed on their bookshelves isCULINARY ARTISTRY… ‘People always ask me 'Whatgoes good with what?' said chef David Kamen, an instructor at TheCulinary Institute of America. ‘This is the book to have.It's very helpful.’"—Gemma Tarlach, MilwaukeeJournal Sentinel
"Not all spices go well together. An excellent resource forlearning about spices and what they complement is CULINARYARTISTRY."—BBQ master Mike Mills and Amy MillsTunnicliffe in their 2005 book Peace, Love andBarbecue
"For those with an interest in adding 'kitchen' flavors andcreativity to their cocktails, CULINARY ARTISTRY offers anintense introduction that will have you off andrunning."—Christopher Conatser, mixologist and 2008winner of the Greater Kansas City Bartending Competition
"One of our favorite research tools that we use when developingrecipes for our books (the only diabetic cookbooks to win the JamesBeard and Julia Child Cookbook Awards) is CULINARYARTISTRY." —Frances Towner Giedt and Bonnie SandersPolin, PhD, DIABETIC-LIFESTYLE.COM
"One of the books that I have often recommended to variousmixologists across the country has been CULINARY ARTISTRY.It presents the culinary palate in a unique mannerby illustratingthe methodology that many of the world’s greatest chefs useto approach thinking about what flavors work best with otherflavors…I found it refreshing to see it covered so well,especially since mixology specifically IS the art of flavorpairing."—Robert Hess, DrinkBoy.com
“CULINARY ARTISTRY is full of valuable advice forcooking professionals, and I highly recommendit.”—Rocco DiSpirito, in his bookFlavor
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
First of all, although it was clear from the start, it is not a cookbook at all. Far from it, it is neither a book on the techniques every cook should know nor a collection of useful or good recipes. It is rather a reference book for food lovers and potentially for chefs.
Food matching is the most interesting section of the book. No doubt this is the perfect book for somebody who is not looking for specific dishes or ingredients, but for inspiration. However, having already bought "The Flavor Bible", you will notice that Culinary Artistry not only has some overlapping with `the bible" but also is rather incomplete. That is quite disappointing...
Admittedly, this book is quite useful for a reference concerning matching different food, although many of the matchs look standard, and any chef should know what goes with what. In all cases, it can be a good place to find ideas, or to remember food combinations, and the tables are very clear.
The biggest complaint - to the extent I was about to ask for a replacement or refund, is that, having received the book by mail, I could not notice that the book has rough uncut irregular edges making it impossible to browse through its pages. I also wonder whether I got a faulty or second hand book.
It comes as a surprise as the book deals with presentation and sense-inviting meals (e.g. flat food vs. architectural presentation)
As to the paper quality and the presentation itself, don't expect a great thing: it lacks pictures showing the artistic presentation of the finished plates.Certainly presentation is in my opinion part of food artistry.
Cooking is an art and preparing a satisfying meal that you will be proud of when your guests rant and rave requires that you understand what you are doing and why. If you are able to understand the fundamentals behind the technique, you open the doors to being able to create your own masterpieces without the assistance of a cookbook using your artistic talents and knowledge.
Culinary artistry is a book that is required reading for any individual that wishes to understand the fundamentals of cooking and be able to move beyond basic usage of cookbooks following each step, basically blindfolded. It is a book that should be read from cover to cover but can also serve as a reference guide. On the surface you can look up various ingredients and see what goes best with what or you can read the entire book and gain valuable knowledge, as for example, why cranberry sauce goes well with Turkey at your thanksgiving dinner table.
The rest of the book is fascinating in how the top chefs think about menu design, food preparation and presentation but I have only skimmed the book as yet. This is not a book you can read from cover to cover unless you are in chef school!
I find the book fascinating and I keep going back to it over and over again. It is interesting that I disagree with some of the concepts presented, but even top chefs disagree so I am not alone, and I am not planning to run a restaurant, just cook better and more interestingly for my family. This is a must-read book