The Chef as Artist.
Meet Your Medium.
Composing Flavors.
Composing a Dish.
Why Food Matches?
Food Matches Made in Heaven.
Seasoning Matches Made in Heaven.
Composing a Menu.
Common Accompaniments to Entrees.
Evolving a Cuisine.
The Evolution of Leading Chefs' Cuisines.
Desert Island Lists.
Culinary Art as Communion.
Resources.
Biographies of Chefs.
Index.
About the Authors.
Andrew Dornenburg and Karen Page are co-authors of a ground-breaking trilogy of books chronicling America's vibrant restaurant culture: Becoming a Chef, Culinary Artistry, and Dining Out. Becoming a Chef won the 1996 James Beard Book Award for Best Writing on food, and the couple awards an annual Becoming a Chef Scholarship with a percentage of the royalties from the book. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, Judson Grill, and March in New York City; and Biba and the East Coast Grill in Boston. He attended The School for American Chefs, where he studied with Madeleine Kamman. Page, the recipient of the 1997 Melitta Benz Awardá for Women's Achievement, is a graduate of the Harvard Business School (whose alumnae network she heads) and Northwestern University, which named her to the council of 100 (leading alumnae). The couple lives in New York City.
"Most used cookbook: CULINARY ARTISTRY by Karen Page and Andrew
Dornenburg."—Grant Achatz, chef of Alinea, in the November 2006
issue of Chicago magazine “To this day, if I'm really stuck
for a flavor pairing, I will still refer to CULINARY ARTISTRY for
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Laiskonis, 2007 James Beard Outstanding Pastry Chef at Le
Bernardin, in Saveur “My favorite cookbooks: CULINARY
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Simple “CULINARY ARTISTRY offered a
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“When [current French Laundry chef de cuisine Timothy
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in his book Flavor
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