The finished work is deceptively thorough, but it works better as a guide to the values, tastes and methods that form each cuisine than as a recipe book. Most recipes require a certain level of knowledge and competence, but some, such as the clean-tasting Gazpacho Andaluz and vibrant Chicken Tangine with Prunes, are within reach of any cook. Each section is divided into the fundamentals, including a culinary map, flavor palette, ingredients and techniques as well as a suggested reading list from cookbook shop notable Nach Waxman, before finishing with several timeless recipes that provide a basic repertoire. Becoming a Chef Andrew Dornenburg Karen 5 Van Nostrand Reinhold SC Product Condition: Used Product Details: Product Condition Details: Book is in. Whether focusing on Japanese or Moroccan cuisines, the authors call for advice upon the likes of such notables as Paula Wolfert, Rick Bayless and Daniel Boulud, who provide not only their expertise but also their recipes. Drawing on the knowledge of the leading exponents of each fare, and liberally sprinkling in quotations, they distill these styles, ingredients and techniques into a philosophy that can guide the chef or the inspired home cook to produce authentic results. Santrauka: Essential reading for anyone who loves food, the newly revised James Beard Award-winning BECOMING A CHEF is. On the other hand, experimentation-particularly in the hands of an inexperienced chef-can be disastrous.' Dornenburg and Page address this problem by bringing together 10 fundamental international cuisines in one handy volume.

As unusual, often imported ingredients become more readily available, the authors believe that 'there is an exciting opportunity for experimentation and exercising creativity. Dornenburg and Page ( Chef's Night Out Becoming a Chef) collaborate successfully once more, bringing together the international inspirations that today's chefs draw from. 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.

Becoming a Chef by Andrew Dornenburg