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What to drink with what you eat : the definitive guide to pairing food with wine, beer, spirits, coffee, tea--even water--based on expert advice from America's best sommeliers

by:Dornenburg, Andrew

"At a great meal, what you drink is just as important as what you eat. This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal--breakfast, lunch, and dinner--from ordinary to extraordinary"--Page 2 of cover.

Editions:10  Date:2006 - 2015

Book

Culinary artistry

by:Dornenburg, Andrew

"For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists 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." "Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. 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 takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression."--Jacket.

Editions:10  Date:1996 - 1999  Genre(s):Interviews

Book

Becoming a chef

by:Dornenburg, Andrew

Over sixty of America's leading chefs provide insights into their profession along with practical advice on what it takes to survive in this demanding field. Includes recipes, interviews, biographies, and a listing of leading cooking schools, culinary organizations, and publications.

Editions:5  Date:2003

Book

The new American chef : cooking with the best flavors and techniques from around the world

by:Dornenburg, Andrew

America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines: Japanese Italian Spanish French Chinese Indian Mexican Thai Vietnamese Moroccan Packed with information, ideas, and photographs that will inspire every cook, The New American Chef shares a mouthwatering array of nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from Jose Andres of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

Editions:5  Date:2002 - 2003

Book

JiuX shi sheng jing : shi wu yu jiu . ka fei . cha . kuang quan shui de wan mei da pei,73 wei quan wei zhu chu yu shi jiu shi de ding jian yi jian

by:Dornenburg, Andrew

Editions:5  Date:2009 - 2012

Book

The Becoming a chef journal

by:Dornenburg, Andrew

Editions:3  Date:1996 - 1997

Book

The food intelligentsia : defining a great restaurant experience

by:Dornenburg, Andrew

Editions:1  Date:1998  Genre(s):Reviews, Interviews

Book

Becoming a chef

by:Dornenburg, Andrew

In selecting chefs to be interviewed for [this] book, [the authors] aimed to tap a diverse range of opinions and experiences ... What does it take to become a truly good chef in America? This is the central question [the authors] explored, for the sake of other aspiring chefs or the otherwise interested reader. Wherever one might practice this profession - from a four-star kitchen to one more modest - any cook can learn a great deal from the experiences of the leading chefs [interviewed in this book]. First, [the authors] tried to understand the experiences that were most formative to the chefs' lives and early careers; these experiences are addressed in the first half of the book. Second, [they] hoped to gain a sense of the practices that keep leading chefs at the top, which are addressed in the second half.-Pref.

Editions:1  Date:2003

Audiobook

The new American chef : cooking with the best of flavors and techniques from around the world

by:Dornenburg, Andrew

America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. [In this book, the authors] bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines: Japanese Italian Spanish French Chinese Indian Mexican Thai Vietnamese Moroccan Packed with information, ideas, and photographs that will inspire every cook, [the book] shares [an] array of nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from Jose Andres of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.-http://www.loc.gov/catdir.

Editions:1  Date:2005

Audiobook

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