This blog is going to be about a book that I am currently reading, and is very interesting. This book, Culinary Artistry, is an outstanding book written by James Beard Award-winning authors Andrew Dornenburg and Karen Page, and is one of the best books I have ever read. It explores the creative side of a culinary composition, and gives so much information, but in an easy and fun layout. The book includes interviews with more then 30 of America’s top chefs. It talks about where they find their inspiration, and how it gets translated on their plates. It also tells us about their menu planning, and how important menu planning is to the restaurant. Some of my favorite parts are in the interviews with the chefs, the book asks them that if they were stuck on a deserted island what 10 foods would they take with them and what 3 cooking techniques they could not live without. Another favorite part is there is like a 50 page section with lists of like every ingredient and then it lists what ingredients go well with it, and the ones in bold are perfect matches. Culinary Artistry also gives a breakdown on popular flavors that are unique to every country, similar to what we all learned in International cuisine. Finally, throughout the book it gives us signature recipes and standout menus by the chefs interviewed, including Rick Bayless’ Oaxacan Fiesta served at the Beard House and Gary Danko’s Truffle Menu.
