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Culinary Artistry

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Culinary Artistry

Culinary Artistry Book
Author : Andrew Dornenburg,Karen Page
Publisher : John Wiley & Sons
Release : 1996-11-04
ISBN : 0471287857
Language : En, Es, Fr & De

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Book Description :

"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 And Menu Pricing Strategy 4e Set

Culinary Artistry And Menu Pricing   Strategy  4e Set Book
Author : A. Dornenburg,Karen Page
Publisher : Wiley
Release : 1999-06-29
ISBN : 9780471378044
Language : En, Es, Fr & De

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Book Description :

Download Culinary Artistry And Menu Pricing Strategy 4e Set book written by A. Dornenburg,Karen Page, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Culinary Artistry

Culinary Artistry Book
Author : Brooka Museum League (Memphis, Tenn.),Memphis Brooks Museum of Art
Publisher : Unknown
Release : 2000
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Culinary Artistry book written by Brooka Museum League (Memphis, Tenn.),Memphis Brooks Museum of Art, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Pierre Gagnaire

Pierre Gagnaire Book
Author : Pierre Gagnaire
Publisher : Stewart, Tabori and Chang
Release : 2003-12-02
ISBN : 9781584793168
Language : En, Es, Fr & De

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Book Description :

Beautiful color images by renowned food photographer Bloch Linee reveal the richness of the incredible creations by Gagnaire, the Michelin three-starred chef famous for his highly personal cooking.

Culinary Art and Anthropology

Culinary Art and Anthropology Book
Author : Joy Adapon
Publisher : Berg
Release : 2008-08-01
ISBN : 184788606X
Language : En, Es, Fr & De

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Book Description :

Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.

The Flavor Bible

The Flavor Bible Book
Author : Karen Page,Andrew Dornenburg
Publisher : Hachette UK
Release : 2008-09-16
ISBN : 0316039845
Language : En, Es, Fr & De

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Book Description :

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. 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 present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essentialreference for every kitchen.

Culinary Math 3rd Edition with Culinary Artistry Set

Culinary Math 3rd Edition with Culinary Artistry Set Book
Author : Linda Blocker
Publisher : Wiley
Release : 2008-10-06
ISBN : 9780470455722
Language : En, Es, Fr & De

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Book Description :

Culinary Math: Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability. Well-organized and easy-to-use, the book presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. The authors begin with a review of math basics, including fractions, decimals, rounding, and percents, as well as an overview of customary U.S. and metric kitchen measurements. More advanced chapters include directions on conversions, calculating yield percents, determining edible portion costs, recipe costs, and beverage costs, purchasing, and converting recipe yields. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. In addition, this revised edition will include input from prominent industry leaders, 35 all-new photographs, 150 new practice problems, and a companion website, all designed to help students apply basic math skills to the field of kitchen management. "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. "The husband-and-wife writing team of Andrew Dornenburg and Karen Page--he is a chef, she a journalist--has produced four books in the past six years, and these are the best place to experience the cult of the New American chef." --The New Yorker "In this ambitious guidebook to the current state of culinary art in American restaurants, the authors offer a comprehensive flavor catalog of comestibles that constitutes a palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice Waters and Rick Bayless."-- Booklist

Becoming a Chef Culinary Artistry Dining Out Set

Becoming a Chef  Culinary Artistry  Dining Out Set Book
Author : Dornenburg
Publisher : Unknown
Release : 1999-01-01
ISBN : 9780471348238
Language : En, Es, Fr & De

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Book Description :

Download Becoming a Chef Culinary Artistry Dining Out Set book written by Dornenburg, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Administrative Decisions Under Employer Sanctions Unfair Immigration related Employment Practices Laws

Administrative Decisions Under Employer Sanctions   Unfair Immigration related Employment Practices Laws Book
Author : United States. Department of Justice
Publisher : Unknown
Release : 1988
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Administrative Decisions Under Employer Sanctions Unfair Immigration related Employment Practices Laws book written by United States. Department of Justice, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Masculinities and Home

Food  Masculinities  and Home Book
Author : Michelle Szabo,Shelley Koch
Publisher : Bloomsbury Publishing
Release : 2017-05-18
ISBN : 1474262341
Language : En, Es, Fr & De

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Book Description :

Long-held associations between women, home, food, and cooking are beginning to unravel as, in a growing number of households, men are taking on food and cooking responsibilities. At the same time, men's public foodwork continues to gain attention in the media and popular culture. The first of its kind, Food, Masculinities and Home focuses specifically on food in relation to how homemaking practices shape masculine identities and transform meanings of 'home'. The international, multidisciplinary contributors explore questions including how food practices shape masculinity and notions of home, and vice versa; the extent to which this gender shift challenges existing gender hierarchies; and how masculinities are being reshaped by the growing presence of men in kitchens and food-focused spaces. With ever-growing interest in both food and gender studies, this is a must-read for students and researchers in food studies, gender studies, cultural studies, sociology, geography, anthropology, and related fields.

Culinary Nutrition

Culinary Nutrition Book
Author : Jacqueline B. Marcus
Publisher : Academic Press
Release : 2013-04-15
ISBN : 0123918839
Language : En, Es, Fr & De

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Book Description :

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Culinary Nostalgia

Culinary Nostalgia Book
Author : Mark Swislocki
Publisher : Stanford University Press
Release : 2009-01-01
ISBN : 0804760128
Language : En, Es, Fr & De

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Book Description :

This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.

Making Modern Meals

Making Modern Meals Book
Author : Amy B. Trubek
Publisher : Univ of California Press
Release : 2017-10-24
ISBN : 0520289226
Language : En, Es, Fr & De

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Book Description :

Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks--witnessing them in the kitchen and at the table--Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking over the past century and across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn't, and what this means for culture, cuisine, and health. She locates, identifies, and discusses the myriad ways Americans cook in the modern age, and in doing so, argues that changes in making our meals--from shopping to cooking to dining--have created new cooks, new cooking categories, and new culinary challenges.

Contemporary Culinary Artistry A Modern View of Plating Techniques Concepts

Contemporary Culinary Artistry  A Modern View of Plating  Techniques   Concepts Book
Author : Elaine Sikorski (et al)
Publisher : Unknown
Release : 2013
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Contemporary Culinary Artistry A Modern View of Plating Techniques Concepts book written by Elaine Sikorski (et al), available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Cooking to the Image

Cooking to the Image Book
Author : Elaine Sikorski
Publisher : John Wiley & Sons
Release : 2012-11-06
ISBN : 1118075978
Language : En, Es, Fr & De

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Book Description :

Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.

Devouring Japan

Devouring Japan Book
Author : Nancy K. Stalker
Publisher : Oxford University Press
Release : 2018-03-26
ISBN : 0190240423
Language : En, Es, Fr & De

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Book Description :

In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.

Culinary Nationalism in Asia

Culinary Nationalism in Asia Book
Author : Michelle T. King
Publisher : Bloomsbury Publishing
Release : 2019-07-11
ISBN : 1350078697
Language : En, Es, Fr & De

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Book Description :

With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.

Essentials of Professional Cooking

Essentials of Professional Cooking Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2015-03-23
ISBN : 1118998707
Language : En, Es, Fr & De

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Book Description :

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Professional Cooking College Version

Professional Cooking  College Version Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2010-01-19
ISBN : 0470197528
Language : En, Es, Fr & De

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Book Description :

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Techniques of Healthy Cooking

Techniques of Healthy Cooking Book
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2013-02-04
ISBN : 0470635436
Language : En, Es, Fr & De

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Book Description :

The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options. This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options. This new edition features nearly 500 recipes for virtually any meal or occasion, including 150 all-new recipes for this edition More than 150 full-color photographs of ingredients, techniques, and plated dishes are included in this new edition The Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, and food safety Learn how to create dishes for vegan, vegetarian, gluten-free, and lactose-free diners With the latest information and a huge variety of recipes, Techniques of Healthy Cooking is the perfect source for exciting, flavorful, and healthful food.