Reddit Reddit reviews Culinary Artistry

We found 27 Reddit comments about Culinary Artistry. Here are the top ones, ranked by their Reddit score.

Cookbooks, Food & Wine
Books
Culinary Arts & Techniques
Culinary Artistry
Wiley
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27 Reddit comments about Culinary Artistry:

u/ChefSwiss · 33 pointsr/Cooking

I have tried to use the application a few times. From my experience, it seems limited. I think as more information is added you will begin to see more depth.

If you are interested in flavor pairings I suggest you check out the book Culinary Artistry. It has a huge sample of flavor pairings. It is a great book that is easy to navigate.

https://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857/ref=nodl_

u/Kitty_Chef · 12 pointsr/AskCulinary

Culinary Artistry really helped me as a young chef, helping to put together flavors that compliment as well as contrast. Highly reccomend http://www.amazon.com/gp/aw/d/0471287857

u/John_Fucking_Locke · 11 pointsr/AskCulinary

YES. I love referencing the flavor bible whenever I feel stuck on what components I need to add to really unify a dish. I should probably keep it in my knife kit! That book and Culinary Artistry really changed the way I approach food and techniques as a whole.

u/Tikke · 7 pointsr/Cooking

Does your Dad enjoy creating recipes? If so, I would look at buying him this book: Culinary Artistry

It's a great resource, think of it like a mix/match reference book that's intuitive and allows you to learn and use classic flavour pairings while opening up your creativity. It let's you start experimenting without making major composition errors.

u/mcrabb23 · 5 pointsr/AskCulinary

I LOVE the book Culinary Artistry for this exact reason. A big portion of it is a compilation of pairings and components, both for specific cuisines (Italian, Indian, English, etc etc) as well as ingredients. So if you look up Limes, it'll give a list of items that it pairs well with, an well as which cuisines. A great cross-reference for when you want to branch out and try coming up with something on your own!

u/mikeczyz · 5 pointsr/cookbooks

I second The Flavor Bible. Also check out Culinary Artistry and The Elements of Taste.

u/[deleted] · 4 pointsr/Cooking
  1. Cardomom can come in purple too, apparently. That would probably be black cardomom, the green pods on the right are green cardomom. That whole picture shows the ingredients for chai.

  2. Green chilis will give you similar heat to chili powder, but I'd just recommend picking up some dried red chilis and making your own powder. You can get large bags for cheap at an indian grocer. You can make your own chili flakes from this too. Cloves and cinnamon together can substitute allspice.

  3. Yes, some indian spices are very close to morrocan / thai spices, and there are plenty of spices used in other kinds of savory dishes (italian and oregano, mexican and cumin) or sweet dishes (cinnamon, cardamom) and so on. You've got a much better stock than most people do when they start cooking.

  4. There are plenty of online resources for subbing spices. Just read up when you have to.

  5. Just start with what you have, and if you are missing something, grab it. I have over 100 spices at home and probably use 30 of them frequently. Just figure out what you like and run out of by learning new dishes. You might want to either grow an herb garden, or stock up on leaf spices (thyme, rosemary, sage, parsley, basil, savory, majorum and so on). These are generally better fresh but dried can still impart flavor. I also enjoy different table salts (black lava salt, pink salt) for different flavors.

  6. You really learn this by making dishes. The more you cook, the better you will be able to remember how spices go together. Also, there's "Culinary Artistry" or "The Flavor Bible" for most spices you will encounter. This book lists all different foods and spice and what is traditionally mixed with what.


  7. Just have fun with spice! It really is a learning process, but once you get the hang of it, it really makes all the difference in cooking. You can make wonderful dishes very easily if you master the use of spice. Good luck!

    Edit : 8. Wear gloves, and just try not to be careless. You will probably injure yourself cooking in one way or another, but you can take precautions to minimize the injury. I have about 8 cuts on my hands from my chefs knife, but they all happened because I was either drinking or was half awake. I've burned myself from pans, but again, it's because I was being careless.
u/Soupfortwo · 4 pointsr/KitchenConfidential

I do encourage you to learn about cooking no matter what you choose. These are the books that helped me most in my cooking career:

  1. Professional cooking Often refereed to as 'the Gisslen'

  2. Culinary Artistry

  3. On food and Cooking

    The Gisslen and Culinary artistry are your starter books. On food and cooking is amazing but contains chemistry/biology and other scientific explanations of what your doing which is important but not for the actual act of learning to produce food.
u/DopamineDomain · 3 pointsr/KitchenConfidential

I've found concept books in combination with cookbooks to help. My favorite is Culinary Artistry by Dorenburg and Page to be the most helpful. I try to limit myself to either a single ingredient, or a pair, or even just a cuisine. The cookbooks give me recipe basics, while the concept book helps me twist them in ways that I maybe haven't tried before.

Checking for what's locally available can also be a way of narrowing down options and being creative.

Overall, I find creativity in the idea that there is freedom in limitation. Hope this helps, and good luck! I've always aspired to be in your position, I hope you find a way to make it work and enjoy it!

u/BlueChilli · 2 pointsr/Cooking

Culinary Artistry This is one of my favorite books. It has some recipes, but the best part of the book is the flavor profiles. Ingredients, flavors, and tastes and are complimentary. So, if you look up asparagus, it will list other items and spices that pair well with it.

Eventually, you are going to get to a point where you no longer rely on recipes. You rely on experience. This is the kind of book for that level of cooking.

u/enns5320 · 2 pointsr/AskCulinary

Culinary Artistry has a ton of charts in it that offer traditional and non-traditional flavour pairings for ingredients, as well as how to use those to your advantage with seasonality. It's great! I use it anytime I am stuck for ideas when looking at the ingredients I have to work with.

u/Independent · 2 pointsr/Cooking

>I'm looking for a book that will teach you which spices are good together, what kind of foods compliment each other (textural-wise, taste-wise, etc).

I've used Culinary Artistry for that exact function. The criticisms I've seen of this book tend towards the "if you didn't know that, then you're a simpleton" type, and I pretty much ignore those. Make no mistake, it is absolutely not a cookbook or a chef school textbook. For the later, please turn to The Professional Chef.

u/treelzebub · 2 pointsr/Cooking

This book deals with this question in a really down-to-earth manner, while coming from widely knowledgeable sources:

http://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857

It's basically a book-sized version of the info-graphic that ninjabk posted.

u/CoconutSkins · 2 pointsr/AskCulinary

Culinary Artistry is a WONDERFUL book, and has a lot of useful information related to what you want.

Ditto on The Flavor Bible, and The Flavor Thesaurus.

u/mrchososo · 1 pointr/AskCulinary

I've just purchased Culinary Artistry by Dornenburg & Page, which is supposed to be very good on this. Currently at Amazon UK it is reduced by over 70%.

u/neuimproved_me · 1 pointr/Cooking

Oldie but goodie: Culinary Artistry

u/theboylilikoi · 1 pointr/VegRecipes

For the tomatoes, Alice Waters has a GREAT recipe for tomato confit (recipe from Culinary Artistry):

>Allow about two tomatoes per serving. Make a bed of basil leaves in the bottom of an ovenproof dish that will hold the tomatoes snuggly in one layer. Peel and core the tomatoes and place them core side down on the basil. Lightly salt and pepper. Pour enough extra virgin olive oil to come up halfway up the sides of the tomatoes. Bake for 1 1/2 hours in a preheated 350 degree oven, until the tomatoes are soft and lightly caramelized and have infused the oil with their perfume. Season to taste and serve spooned over cooked and drained fresh noodles.

As for the squash, sometimes I like to turn them into french fries (egg and breadcrumb them, bake them till crispy), but more often, I will braise them (lightly saute, add some stock, simmer until liquid is gone and add a little olive oil to glaze them with the reduced stock, season to taste), then serve it with the tomato confit I mentioned earlier, or some tomato jam (cut tomatoes in half, seed them, roast them on top of a bed of [insert herb of choice here] with some olive oil, salt, and pepper at 400 degrees for 10 minutes, cool to room temp, peel and remove cores, then chop in food processor just until the flesh is broken up, then salt to taste and hang in a quadruple layer of cheesecloth for like 2 hours, discard liquid, then combine with a little bit of vinegar, olive oil, and salt.), and serve with some fresh chévre and some mint leaves (ans squash blossoms if you have extras!).

Or my other favorite, which is, quarter and seed the zucchini, then cook some garlic in a pan with olive oil until golden, then turn pan to high and add the zucchini, stirring constantly to make sure it doesn't gain any color, for maybe a few minutes. Cover with a parchment paper lid, turn the heat to medium low, and cook until tender. One cooked, mash zucchini with a fork and fold in some chopped mint and squash blossoms and season to taste.

As for the Green beans, I would TOTALLY make some minestrone broth, lightly roast the beans, then pour the broth over them and serve. For my broth, I sweat some leek, zucchini, carrot, celery root, and garlic until tender, then add some tomato paste, then some white wine, potatoes, chopped tomatoes, and enough stock to at least cover and simmer for like maybe a half hour. After, I take it off heat and put in some herbs (basil and oregano?) and let it steep for like 20 minutes. Strain, then return the liquid to the pot (sans solids) and reduce till maybe half the volume, then whisk in some olive oil and lime juice.

Onions! Take those onions, and seriously just half them and braise them. Drizzle them in olive oil, salt, and pepper, and bake at 425 till golden and delicious.

Lastly, I just remembered that Daniel humm has this recipe for a tomato soda, if you are adventurous!



Soda Base

Ingredients:
-18 large heirloom tomatoes
-2 stalks diced celery
-6 tablespoons finely grated horseradish
-4 1/2 tablespoons salt
-basil leaves from 2 large bunches
-leaves of 9 sprigs lemon thyme
-1 1/2 jalapeño chiles, stemmed and seeded.

Bring a large pot of water to a boil. Core the tomatoes and, with a paring knife, score the bottoms with an X. Blanch in the boiling water for 10 to 15 seconds, then transfer to an ice bath. Once they are cool, peel them and cut them into quarters. Puree tomatoes with the rest of the ingredients in a blender. Line a colander with a quadruple layer of cheesecloth. Hang the tomatoes in the cheesecloth overnight in the refrigerator, saving the liquid in a bowl underneath. Discard solids. You should have 3-4 cups of soda base.

To finish:

-1/4 cup simple syrup (boil sugar and water in a 1:1 ratio until sugar dissolves)
-1/4 cup lemon juice
-ice
-basil sprigs

Combine 3 cups of the soda base with the simple syrup. Add the lemon juice and stir to combine. Transfer to a seltzer bottle and charge with a CO2 cartridge. Fill 4 glasses with ice and dispense the soda into the glasses. Garnish with basil.

u/ihvaquestion · 1 pointr/food

Culinary Artistry - This book contains a long list of ingredients and the flavor combinations that work well with each ingredient. It also gives the season in which the ingredient is best. It's really great for getting recipe/menu inspiration or for just figuring out what to do with random stuff in your fridge. It also has some recipes, menus and stories from various famous chefs.

u/oddlycalm · 1 pointr/Cooking

https://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857/ref=sr_1_1?ie=UTF8&qid=1498065948&sr=8-1&keywords=culinary+artistry

This book changed the way I think about food. It provides insight into how chefs think when creating menus and gives in-depth breakdowns of ingredients including seasonality, flavor profiles, and known flavor combinations that work well.

u/Stinky42 · 1 pointr/Cooking

By the same authors, Culinary Artistry is basically a large guidebook for telling you exactly what product tastes good with the product you're cooking.

http://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857

u/ialbertson90 · 1 pointr/Cooking

A while ago my wife had bought me a book called Kitchen Sense by Mitchell Davis. This book was packed with incredibly useful information. I wound up losing this book in a move and have been very upset.
The other book I use a lot is called Culinary Artistry. This book doesn't have many recipes but a great wealth of information about putting flavors together.

u/Petit_Hibou · 1 pointr/Cooking

It looks like you have plenty of awesome ideas here. I am going to make a recommendation of a really excellent book for deciding what flavors pair well together and how to balance a flavor pallette: Culinary Artistry. It's a terrific resource for people who are trying to move away from recipe-based cooking and into creating their own dishes. It's reasonably accessible-- some of the sample menus are a bit 'out there' but the fundamentals are strong. You might enjoy it!

u/wcwinter · 1 pointr/Cooking
u/mopepsupreme · 1 pointr/Cooking

Culinary Artistry and a notebook.

Culinary Artistry has lists of ingredients, what pairs well with them, and the best ways to cook them. The most basic, most helpful guide to cooking independently of cook books.

u/sctroyenne · 1 pointr/booksuggestions

CookWise by Shirley Corriher
Culinary Artistry by Andrew Dornenburg