Book
Kitchen creativity : unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs / Karen Page ; photographs by Andrew Dornenburg.
Record details
- ISBN: 9780316267809
- ISBN: 0316267805
- Physical Description: xx, 427 pages : color illustrations ; 27 cm
- Edition: First edition.
- Publisher: New York : Little, Brown and Company, 2017.
Content descriptions
| Formatted Contents Note: | Part I: The creative process in the kitchen: Mastery ; Alchemy ; Creativity -- part II: A world of infinite culinary possibilities: The lists (A-to-Z). |
Search for related items by subject
| Subject: | Creative ability in cooking. Cooking > Technique. Cooking. Gastronomy. Gastronomy. Cooking. Cooking > Technique. Creative ability in cooking. Creative ability. Cooking > Technique. Cooking. |
| Genre: | Nonfiction. Cookbooks. Cookbooks. |
Available copies
- 1 of 1 copy available at College of the Rockies.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Cranbrook Campus | TX 652 .P24 2017 (Text) | 31111000152155 | CRANBROOK | Volume hold | Available | - |
- Booklist Reviews : Booklist Reviews 2017 October #2
*Starred Review* Some cooks, amateur and professional, follow recipes. Others use their kitchens to produce art. The twenty-first century is witnessing the dawn of a new era in eating. Turning impatient with prescriptive tradition, chefs have lost faith in the relevance of classic modes of cooking. Just as Renaissance painters and sculptors refashioned visual art, so contemporary chefs are expanding the definition of what is edible. Today's chefs raise their own food and forage for herbs and vegetables that did not appear in the received culinary canon. Page has interviewed dozens of such visionary chefs around the world. The result is a sort of sensory dictionary and guidebook for this radically new territory. Deconstructing the physical sensations of eating, these chefs concoct novel and startling experiences of sweet, salt, sour, bitter, and savory tastes from hitherto unexplored ingredients that reinvigorate, even shock, their patrons' palates. Aspiring chefs who want to participate in this gustatory revolution will encounter plenty here to challenge their every skill and intuition. Copyright 2017 Booklist Reviews. - Library Journal Reviews : LJ Reviews 2017 November #2
At its most artistic, food preparation has the ability to engage the senses and stir emotions with memory. It combines the complexities of taste, the value of the best ingredients, and the motivation not just to be novel but classic. As practitioners of the art, famous and award-winning chefs defined "flavor" in Page's
Copyright 2017 Library Journal.The Flavor Bible , and Parts 1 and 2 of this latest work provide a review of that title. In the third section, featured chefs such as Daniel Humm plumb the wellsprings of what constitutes culinary creativity. Readers of Page's previous works know not to expect recipes. Instead, there are deconstructions and reconstructions of the familiar and the classic, such as tarte Tatin made savory with shallots. There are many lists: "best places for the best ingredients," "classic cookbooks," "foods by taste" (salt acid, sweet, bitter/piquant, and umami/savory). All spur imagination. But it is the broader investigation of inspiration, with quotes from current researchers, that is at the heart of this work.VERDICT Both useful and theoretical, this illustrated resource explores the territory of cuisine beyond the restraints of recipe.âJeanette McVeigh, Univ. of the Sciences, Philadelphia
