culinary artistry


No.ISBN : 0442023332
Author : Andrew Dornenburg
Genre : Cookery, American
Publisher : Van Nostrand Reinhold Company
Copyright Year : 1996
File Format : PDF, EPUB
File Download : 426

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DESCRIPTION : 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 chefs???including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters???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.


No.ISBN : 1584793163
Author : Pierre Gagnaire
Genre : Cooking
Publisher : Stewart, Tabori and Chang
Copyright Year : 2003-12-02
File Format : PDF, EPUB
File Download : 240

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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.


No.ISBN : 0470455721
Author : Linda Blocker
Genre : Cooking
Publisher : Wiley
Copyright Year : 2008-10-06
File Format : PDF, EPUB
File Download : 720

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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


No.ISBN : 9781847886064
Author : Joy Adapon
Genre : Social Science
Publisher : Berg
Copyright Year : 2008-08-01
File Format : PDF, EPUB
File Download : 192

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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.


No.ISBN : 9781474262347
Author : Michelle Szabo
Genre : Social Science
Publisher : Bloomsbury Publishing
Copyright Year : 2017-05-18
File Format : PDF, EPUB
File Download : 280

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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.


No.ISBN : CORNELL:31924110485442
Author :
Genre : Cooking
Publisher :
Copyright Year : 2009
File Format : PDF, EPUB
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DESCRIPTION :


No.ISBN : 9780520289222
Author : Amy B. Trubek
Genre : Cooking
Publisher : Univ of California Press
Copyright Year : 2017-10-24
File Format : PDF, EPUB
File Download : 292

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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.


No.ISBN : 0442026528
Author : Joël Robuchon
Genre : Cookery, French
Publisher : Van Nostrand Reinhold Company
Copyright Year : 1998
File Format : PDF, EPUB
File Download : 247

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DESCRIPTION : This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.


No.ISBN : 9781903018668
Author : Susan R. Friedland
Genre : Cooking
Publisher : Oxford Symposium
Copyright Year : 2009
File Format : PDF, EPUB
File Download : 237

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DESCRIPTION : Proceedings of the Oxford Symposium on Food and Cooking 2008 on the subject of Vegetables.


No.ISBN : 9781317793908
Author : Jane Ferry
Genre : History
Publisher : Routledge
Copyright Year : 2014-06-23
File Format : PDF, EPUB
File Download : 128

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DESCRIPTION : First published in 2003. Routledge is an imprint of Taylor & Francis, an informa company.