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Kitchen Creativity: Unlocking Culinary Geniuswith Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs Hardcover – October 31, 2017
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One of the Best Books of the Year - Washington Post, Shelf Awareness "Utter genius... if Leonardo da Vinci wrote a book on culinary creativity in 2017, this would be it."―Michael Gelb, New York Times bestselling author of How to Think Like Leonardo da Vinci and The Art of Connection "An instant classic, the rare book that helps the creator learn to think, not just do."―Seth Godin, New York Times bestselling author of Linchpin
"Who was that visionary who first intuited that the tasteless red berry on the bush, if processed just right, could burst into coffee? Who made that first cake? Chefs have always been an intuitive lot. The best are visionary sensualists for whom food is high lovemaking, unleashing ever new and ancient, multisensory delights. Kitchen Creativity is a walk on the wild side with today's most visionary chefs."―Rebecca Alban Hoffberger, founder and Director of the American Visionary Art Museum
"Karen Page and Andrew Dornenburg have dedicated their storied careers as gastronomic scribes--diligently researching and documenting the culture, history, science, and techniques of cooking. Not surprisingly, each one of their acclaimed books has become a must-read for professional chefs and home cooks alike. Their latest, Kitchen Creativity, proudly joins the family--generously ladling practical advice towards acing the art of culinary innovation, imbuing the reader with newfound confidence, skill, and inspiration. No doubt it will become essential in my own collection!"―Danny Meyer, CEO, Union Square Hospitality Group, and New York Times bestselling author of Setting the Table
"The hardest question I've ever been asked is: 'How do you teach someone to be creative?' Now I have a resource I can wholeheartedly recommend!"―Michael Nischan, founder and CEO of Wholesome Wave and 2015 James Beard Foundation Humanitarian of the Year
"This splendid book is the perfect roadmap for a young chef to attain culinary stardom. First, follow the great classic cooks by imitating them. Second, massage that knowledge to fit your palate and esthetic sense. Third and finally, become yourself."―Jacques Pepin, author of A Grandfather's Lesson, Emmy Award-winning television host, and recipient of France's Legion d'Honneur
"An incredible reference for home cooks, young chefs, and seasoned pros alike. Kitchen Creativity should be in everyone's library."―Eric Ripert, Chef and Co-owner, Le Bernardin
"Kitchen Creativity is a book we would love to have written. A delectable mix of sensuality, intellect, insight and surprise that reveals not only the secrets of creative chefs, but of creativity itself."―MacArthur fellow Robert Root-Bernstein and Michele Root-Bernstein, authors of Sparks of Genius: The 13 Thinking Tools of the World's Most Creative People
"Just as The Flavor Bible and Culinary Artistry have been invaluable to chefs and cooks navigating the world of flavor, Kitchen Creativity promises to guide them insightfully and inspirationally through the creative process--mindful of the fact that this is something that should always be fun."―Marcus Samuelsson, chef-owner of several restaurants including Red Rooster, Ginny's Supper Club, and Streetbird, and New York Times bestselling author of Yes, Chef
"Karen Page has grasped the secrets and joys of food like no other. Kitchen Creativity is a delight of insight and inspiration that will do more than enrich your table... it will enrich your life."―Shoshanna Zuboff, Harvard Business School professor and author of Master or Slave? The Fight for the Soul of our Information Civilization
"Forget recipes. This whimsical book aims to unleash your kitchen creativity by talking about flavors and their combinations, techniques and ingredients. Learn what inspires top chefs to create their own dishes in interviews with chefs like Dan Barber, Daniel Boulud, Amanda Cohen, and Eric Ripert."―Forbes
"Karen Page... achieves a substantial feat in condensing what motivates dozens of America's greatest chefs, including Jose Andres, Patrick O'Connell of the Inn at Little Washington, and Rasika's Vikram Sunderam."―Washington Post
"Page gathers insights both philosophical and practical from famed chefs... [and] points out the patterns in how great dishes come about, encouraging readers to recognize the pressures and accidents that often result in something wonderful, as well as the self-reflection and experimentation required to get you there."―Maggie Hoffman, Plate
"In Kitchen Creativity [Page] compiles the advice of successful chefs, and studies how they manage their creative lives... this book will appeal to cooks at every level, and those interested in creativity, whatever the medium."―Shelf Awareness
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I'm wondering who this book was written for. Chefs - they probably know most of the information unless they're in the hinterland without computer access. Home cooks? No recipes, per se, although there are a few descriptions of ways to make certain dishes. It's somewhat stream-of-consciousness- it's like some one made a lot of notes and threw the notes into a book format. It's not even that readable - more like a coffee table book that you can leaf through once in a while. Maybe I'm a little spoiled, living in Northern California where great food, farm-to-table, different combinations of spices from all over the world are fairly commonplace - there wasn't much new in this book. It wasn't surprising to find out that the author was a creativity and strategy consultant. I'm glad I got this at the library - you should too.