Kitchen creativity : unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs

First Title Value for Searching:

Personal Author:

Page, Karen

Edition:

First edition.

Physical Description:

xx, 427 pages ; color illustrations ; 26 cm.

Genre:

Cookbooks.

Summary:

Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo.

Contents:

part I: The creative process in the kitchen: Mastery ; Alchemy ; Creativity -- part II: A world of infinite culinary possibilities: The lists (A-to-Z).

Subject Term:

Creative ability in cooking

Cooking -- Technique.

Cooking

Additional Credits:

Dornenburg, Andrew

Publication Info:

New York : Little, Brown and Company, 2017.

Subject:

Creative ability in cooking

Cooking -- Technique.

Cooking

Cookbooks.

Culinary creativity

Cookery

Cuisine

Food preparation

SAILS ISBN:

9780316267809

Available:

Library	Shelf Number	Shelf Location	Status
Searching... Norton Public Library	641.5 PAG	NONFICTION	Searching... Unknown

Bound With These Titles

On Order

Summary

Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best.

Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique.

Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo.

Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention.

Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes ( Stage 1: Mastery ), before reinventing the classics from a new perspective ( Stage 2: Alchemy ). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses ( Stage 3: Creativity ). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.

You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process.

The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.

Reviews (2)

Booklist Review

*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.--Knoblauch, Mark Copyright 2017 Booklist

Library Journal Review

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 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.--Jeanette McVeigh, Univ. of the Sciences, -Philadelphia © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.