"An incredible reference for home cooks, young chefs, and seasoned pros alike. Kitchen Creativity should be in everyone's library." - Eric Ripert, chef and co-owner of Le Bernardin and New York Times bestselling author of 32 Yolks
Written as the follow-up to their #1 best seller, The Flavor Bible, Kitchen Creativity: Unlocking Culinary Genius - with Wisdom, Inspiration, and Ideas from the World's Greatest Chefs is THE go-to reference book that will unlock your inner culinary genius. This paradigm-shifting guide to inventive cooking (without recipes!) will inspire you to think, improvise, and cook like the world's best chefs.
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.
Learn from the expert's the criteria for creating new dishes, desserts, and drinks; begin to season food like a pro while creating complex yet balanced layers of flavor and discover comprehensive seasonality charts to spark inspiration all year long;
Kitchen Creativity is the bible for culinary brainstorming and will spur your creativity to new heights, both in the kitchen and beyond.
- Condition: New
- Edition: Hardback - Published October 31, 2017
- Publisher: Little Brown & Co. / USA
- ISBN-13: 9780316267809
- ISBN-10 0316267805
- Pages: 427
- Dimensions: 10.25" H x 1.75" D x 8.00" W
- Weight: 3lbs 8 oz (before shipping)
- Rating:★★★★ (See FAQs)
Kitchen Creativity's author Karen Page and photographer Andrew Dornenburg have been described as "perhaps the most influential and important of all food writers working today" (KLAV Radio), having created "many definitive guides" (Wall Street Journal) and "some of the most important books on cooking" (Good Food, KCRW/NPR), "making their mark with books that bring us inside the craft and life of America's chefs and their restaurants" (The Splendid Table, NPR).
Drawing on a shared passion for food, as well as previous careers as a creativity and strategy consultant to Fortune 500 companies (Page) and as a restaurant chef (Dornenburg), the duo's thought-provoking books are often fueled by creative pursuits outside the kitchen, from Harvard Business School's famed creativity course to a dance company's advisory board. Their books have been translated into multiple languages and received citations as sources of information and/or inspiration in numerous scholarly, fiction, nonfiction, and other creative works globally.
Former Washington Post wine columnists who have run six marathons between them, the married couple lives in New York City.