|Other Retailer||Price Checked Time||Their Price in AUD||Our Price|
|Book Depository US||1 days ago||61.12||$55.50||You save $5.62|
Kitchen Creativity's author Karen Page and photographer Andrew Dornenburg have been described as "perhaps the most influential and important of all food writers working today" (KLAV Radio), having created "many definitive guides" (Wall Street Journal) and "some of the most important books on cooking" (Good Food, KCRW/NPR), "making their mark with books that bring us inside the craft and life of America's chefs and their restaurants" (The Splendid Table, NPR).Drawing on a shared passion for food, as well as previous careers as a creativity and strategy consultant to Fortune 500 companies (Page) and as a restaurant chef (Dornenburg), the duo's thought-provoking books are often fueled by creative pursuits outside the kitchen, from Harvard Business School's famed creativity course to a dance company's advisory board. Their books have been translated into multiple languages and received citations as sources of information and/or inspiration in numerous scholarly, fiction, nonfiction, and other creative works globally.Former Washington Post wine columnists who have run six marathons between them, the married couple lives in New York City.
One of the Best Books of the Year - Washington Post, Shelf Awareness, Eat Your BooksWinner of the 2018 Gourmand World Cookbook Award for Food Writing "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 "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 "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 One of the Best Books of the Year - Shelf Awareness "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 "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 "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 "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 "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 "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 "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 "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 "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 "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 Michelle Root-Bernstein, authors of Sparks of Genius "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 "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