About this title: Written in an anecdotal style, this text focuses on the development of leading chefs' cuisines, detailing the work in photographs. It also highlights the principles upon which the chefs base their cuisine. The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus.
Note: This is a general synopsis. Each listing is described below.
Binding: Roughcut
Publisher: John Wiley & Sons
Date Published: 1996
ISBN-13:9780471287858ISBN:0471287857
Description: Good. **FAST SHIPPING FROM UK** We aim to post all books within 1-2 working days. All orders are fully guaranteed and sent from our warehouse in the United Kingdom Email support for all customers. read more
Binding: Paperback
Publisher: JOHN WILEY AND SONS LTD Country = UNITED STATES
Date Published: 1996
ISBN-13:9780471287858ISBN:0471287857
Description: BRAND NEW PAPERBACK. 448 pages. (448 pages) this text focuses on the development of leading chefs' cuisines, detailing the work in photographs. the authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus. 85 photographs (Paperback) read more
Binding: Paperback
Publisher: John Wiley & Sons Inc
Date Published: 1996
ISBN-13:9780471287858ISBN:0471287857
Description: New. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists is the first bo... read more
Binding: Softcover
Publisher: Van Nostrand Reinhold
Date Published: 1996
ISBN-13:9780442023331ISBN:0442023332
Description: Good. Signed by Author SIGNED BY BOTH AUTHORS! Oversized softcover with bright page, firm binding, great cover with edge wear and slightly slanted spine. Nice. (S83) read more
Binding: Paperback
Publisher: John Wiley and Sons Ltd
Date Published: 1996
ISBN-13:9780471287858ISBN:0471287857
Description: This text focuses on the development of leading chefs' cuisines, detailing the work in photographs. The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus. read more
Binding: Softcover
Publisher: John Wiley & Sons Inc
Date Published: 1996-11-04
ISBN-13:9780471287858ISBN:0471287857
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780471287858. read more
"A must for every culinary enthusiast, as this book unassumingly teaches and guides the reader on both well-known and obscure techniques, foods, tools, etc. To help graduate yourself to the next level, I recommend this book for anyone who can do far more than boil water. GREAT BOOK!"
"One of the first I've been able to find that actually has a comprehensive starter list of food pairings. Very helpful for when you have a hundred ideas, and not too sure where to go with a meal. Also, as with their other books, there are features on leading chefs, and these are great reading, small gems from their experience."
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