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Andrew Dornenburg

    Karen Page und Andrew Dornenburg gelten als führende Autoritäten für kulinarische Kunst und die Entwicklung von Aromen. Ihre Arbeit befasst sich mit der Komposition von Gerichten und der Verträglichkeit von Geschmacksrichtungen und bietet den Lesern tiefe Einblicke in die Welt der Gastronomie. Mit ihren Hintergründen als Köchin und Sommelier bringen sie umfangreiche praktische Erfahrung und Expertenwissen in ihre Schriften ein. Ihre literarischen Beiträge haben das zeitgenössische Verständnis von kulinarischer Wissenschaft und Ästhetik maßgeblich geprägt.

    The Flavor Bible
    Becoming a Chef
    Culinary Artistry
    • Culinary Artistry

      • 426 Seiten
      • 15 Lesestunden
      4,3(1924)Abgeben

      "In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This 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 chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. 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
    • Over sixty of America's leading chefs provide insights into their profession along with practical advice on what it takes to survive in this demanding field

      Becoming a Chef
    • The Flavor Bible

      • 380 Seiten
      • 14 Lesestunden
      4,1(21796)Abgeben

      Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg…

      The Flavor Bible