For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. Culinary Artists is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression.
Preface
1. Composing Flavors
• Flavorants or Flavorings
• Restrictions and Regulations
• Flavor Creation
• Determination
• Foodpairing
• Description
• History
• Methodology
2. Composing a Dish
• Materials
• History
• Western Style
• Chinese Style
• Japanese Style
• Adaptations
• Dish (Food)
• Steps to Create a New Dish
3. Food Matches
• Foodpairing
• Description
• History
• Methodology
• Wine and Food Pairing
• Matching Weight
• Physical Properties of Wine
• Other Pairing Principles
• Bacon and Cabbage
• Bacon Use
• Descendants
• Arroz a la Cubana
• Ackee and Saltfish
• Fish and Brewis
• Potluck
• Ploughman’s Lunch
• Red Beans and Rice
• Rice and Peas
• Anglo-Caribbean
• Meat and Potato Pie
• Meat and Three
• Chicken and Chips
• Chicken and Dumplings
• Variations
• Dosirak
• Varieties
• Liver and Onions
• King’s Hand
• Hot Chocolate
• Ham Sandwich
• Ham and Eggs
• Aficionados
• The Term in Culture
• Bacon, Egg and Cheese Sandwich
• American Cuisine
• Mass production
• In Popular Culture
• Berner Platte
• Blue-plate Special
• Contemporary Usage
• Buffet
• Home Entertaining
• Restaurant Buffets
• Bubble and squeak
• Calf’s Liver and Bacon
• Cheese and Crackers
• Cheese on Toast
• Chicken and Duck Blood Soup
• Chicken and Mushroom Pie
• Chicken and Waffles
• Chipped Beef
• Chipped Beef on Toast
4. Composing a Menu
• History
• Economics of Menu Production
• Writing Style
• Types
• Menu Engineering
• Managerial Accounting
Jyotsna Upadhyay is a writing teacher and managing editor of the Culinary Institute. Jyotsna Upadhyay is a food and wine consultant. She is a Certified Executive Chef with over 10 years of experience. She has authored several books.
