Humpty Dumpty: An Oval

Average customer rating:

thin line between insanity and reality

Deceptively simple/Convincingly Complex

Too little humor amidst all the pointlessness

The Love Child Novel of James Joyce, Vonnegut, and PKD

did I miss something?

Humpty Dumpty: An Oval
Damon Knight
Manufacturer: Tor Books
ProductGroup: Book
Binding: Paperback

Knight, Damon | ( K ) | Authors, A-Z | Science Fiction & Fantasy | Subjects | Books
General | Science Fiction | Science Fiction & Fantasy | Subjects | Books
ASIN: 0312863837

Amazon.com

The former editor of Orbit, the influential series of hard-cover anthologies of science fiction that flourished from 1966 to 1980, Damon Knight is a distinguished writer, editor, and critic of science fiction. In his latest work the hero, Wellington Stout, wakes up with a bullet in his head and a distorted perception of the world. Strangely, others seem to think he holds the answers to the questions that confound him. With Stout threatened by forces he only dimly understands, Knight offers an inspired and fast-paced race towards enlightenment.

Customer Reviews:

thin line between insanity and reality.......2003-12-24

In my opinion this book was generally good. The only reason I gave it 3 stars is because the first third of the book was excrutiating to get through. After that It was an easy read though there is alot going on in the book and many charecters that although briefly mentioned play big parts in the book. It is defiantly a book you'll have to read at least twice to catch all the little details of the book. But it did well in capturing the insanity that would be reality falling apart. and I did enjoy it. It (in my opinion) would have been best to stay to the short story format Knight is popularly known for.

Deceptively simple/Convincingly Complex.......2002-10-17

This is some book but it you prefer reading books that stay on the surface of the story and don't ask the reader to fill in the blanks you might miss out on some of its more cryptic features.

What is consciousness and what is reality? I've seen a lot of explanations before reading Humpty Dumpty by Damon Knight. This may be the best fictional examination of what it means to live inside the frail shells we've been given.

If you want a simple book that doesn't ask you to work for or think about the words, you'd be better off with something action-adventure, which is not to denigrate action/adventure, just to say that different books will appeal to different readers, and judging from some of the reader comments, this book obviously won't work for everyone. If you want a complex literary work, and the last novel written by one of America's masters, give Humpty Dumpty a chance.

Too little humor amidst all the pointlessness.......2002-07-04

Wellington Stout, an unassuming salesman who "travels in women's undergarments", finds himself embroiled in a sequence of bizarre events in this madcap sci-fi novel by Damon Knight. The story opens as Stout wakes up in a hospital after being shot in the head in a Milanese restaurant (or was he?) having just delivered (or not) a "sensitive" parcel to an agent (of whom?) named Roger Wort. Confusion is the standard motif of this incomprehensible book, as Stout continues to undergo an endless array of hallucinatory (or are they?) experiences, from encounters with underground organizations of Dentists and Podiatrists (one of too few truly humorous touches) all the way out to alien invaders. Unfortunately, there's no attempt to wrap up all the twists and turns the story appears to take, and some may feel that the resolution offered in the book's final pages is really no resolution at all. The circumstances don't allow for anything like characterization, as people change identities right before our eyes, and no one's motivation is ever certain. By letting us see the world through Stout's eyes, Knight convincingly portrays a man who has absolutely no idea what's going on, but gives us very little reason to care. As a comedy the book falls rather distinctly short, and in the absence of any moral or philosophical direction, one wonders why this book was even written at all.

The Love Child Novel of James Joyce, Vonnegut, and PKD.......2002-04-17

In this technically brilliant piece of writing, Damon Knight tells the story of an ordinary man experiencing an extraordinary twist of fate. Wellington Stout is a lingerie salesman, a gentle man who thinks his job grants him an intimate understanding of women. It turns out that he's better suited to covering up that which mystifies him; he tries, but he's not up to understanding his topsy-turvy life. When he's shot in the head, his fractured skull serves as a metaphor for a widening fractured world.

This literate, funny, surreal, and heartbreaking novel makes me want to re-read Joyce. The surface story is one small part of the novel, and as other readers have noted, the book might not reach everyone who reads it. Readers who enjoy the challenge of literary archaeologic dig will discover hidden truths and surprise through their careful examination of this deeply layered, multidimensional work.

did I miss something?.......2000-07-20

I must have either missed a whole bunch of allusions and metaphors in this book, otherwise I simply can't understand what the previous reviewers were thinking. I found the story incredibly disjointed, becoming more so towards the conclusion. Perhaps owing to my own obtuse nature I failed to understand anything concerning the plot or the characters. One the whole, nothing was resolved to my satisfaction. I can only hope that other readers will have a more satisfying experience that my own. Please - don't hesitate to fill me in if you can figure this one out! cheers

Average customer rating:

Humpty Dumpty: An Oval
Damon Francis Knight
Manufacturer: Tor Books
ProductGroup: Book
Binding: Paperback
ASIN: B000OTGKKQ

Average customer rating:

My Favorite Culinary Book

Culinary Artistry

Culinary school in a book

Disappointing design, Difficult to Use

flavor artistry

Culinary Artistry
Andrew Dornenburg , and Karen Page
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books
Professional | Professional Cooking | Cooking, Food & Wine | Subjects | Books
General | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
General | Arts & Photography | Subjects | Books
Similar Items:

Working the Plate: The Art of Food Presentation

Becoming a Chef

Amuse-Bouche: Little Bites That Delight Before the Meal Begins

Dishing with Style: Secrets to Great Tastes and Beautiful Presentations

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers

ASIN: 0471287857

Amazon.com

If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day.

The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text.

How this will affect any individual's own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there's a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle

Book Description

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."âMolly O'Neil in The New York Times Magazine.

For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsâincluding Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersâthe authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

Customer Reviews:

My Favorite Culinary Book.......2007-10-03

As a culinary student and aspiring chef, this book has shown me which flavors and ingredients to combine successfully. Using this book, I developed a glaze that finished in the top 3 of a food competition. Better than any cookbook with recipes.

Culinary Artistry .......2007-09-20

Culinary Artistry came up with a 4.5 star rating in a search pattern for "Garnishing". The book is more concerned with matching of flavours - flavours, spices, herbs and foods that go together. In a roundabout way this does have relevance to garnishing. Culinary Artistry is overly engrosed in listing individual chefs favorite ingedients and methods of cooking that I felt was irrelevant and did not in its presented format convey enough information i.e more recipes.

Culinary school in a book.......2007-05-16

This book is not a cookbook. Rather it's an intro into how to become a food artisan. I pull it down from the shelf whenever I need some inspiration to create new dishes from whatever is at hand. It's the kind of book that encapsulates much of the recipe design thought process as taught in some culinary institutes. I think it's a good book for the person who's ready to go beyond recipe duplication and enter the realm of becoming more creative in the kitchen.

Disappointing design, Difficult to Use.......2007-04-11

I liked the opening comments on art, although I felt that the practical content was a bit obvious. My biggest complaint is that the book has rough uncut irregular edges making it impossible to flip through the pages, in desperation I cut a quarter inch off with my band saw. Additionally the cover flaps fold open, so I cut them off as well. Should have returned the book but I'm too lazy to do so. It feels like they tried to be too "artistic" with the book design. A great subject that could be taken to a much higher level.

flavor artistry.......2006-11-10

A great resource if you are looking to understand pairings of ingredients, complentary and contrasting flavors, building layers of tastes, etc.

Creme De Colorado Cookbook (Celebrating Twenty Five Years of Culinary Artistry)

Average customer rating:

Creme De Colorado Cookbood
Never fail cookbook
Cut Above Other Recipe Collections!
My most-used cookbook
One of the Best!

Creme De Colorado Cookbook (Celebrating Twenty Five Years of Culinary Artistry)
Junior League of Denver , John Fielder , and Constance F. Graham
Manufacturer: Junior League of Denver
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

ASIN: 0960394621

Customer Reviews:

Creme De Colorado Cookbood.......2007-07-30

I have purchased book for a cousin as I've had tremendous success with
many recipes in this book and value it.

Never fail cookbook.......2006-11-07

This was the first cookbook my parents bought me when I moved out. It's the cookbook I turn to when entertaining. Favorites include the mustard chicken in phyllo and maroon bell cheese spread. Guests always ask for the recipes.

Cut Above Other Recipe Collections!.......2002-01-29

Likely you too have scanned or even invested in those recipe collections to fund a worthy effort, either not expecting to use the recipes or had to search through to find those that one even would want to attempt. Not the case with this collection of the Jr. League of Denver! And over half-a-million in print to date! You'll want one before it goes out of print!

This is large, rich colleciton that is well thought out, organized and bursts forth with uniqueness, creativity and breadth.

Some unique features are its individual sections on Colorado Wild, Mexican and HealthMark Modifications. For example, the game section using Colorado abundance of wildlife is buy a doctor who is in to this, who gives recommendations on preparing to remove gaminess and to improve flavor and maintain health.
How about Wild Pheasant Stroganoff! Indicative of the stuff you'll love finding here and trying.

Also a plus to this delight is notes which accompany most all of the recipes that tell about alternatives, serving suggestions, history where the dish came from, etc. Adds zest for us foodphiles!

One can easily see why so many other reviewers have raved about this -- it enticed me to try it. I think you will enjoy using this collection too!

My most-used cookbook.......2002-01-01

I have over 200 cookbooks, I often times go to sleep reading cookbooks and I relate to the world in many aspects through my stomach. I love food and cooking. This is definitely my most-used cookbook, I don't know how many times I've looked for a recipe, finally gotten this book out and there it was all the time. I consult this book first. I have several Junior League cookbooks, this is my favorite. Everything I have cooked out of this book has been good. Don't even think about it, just buy this book. You won't be diappointed.

One of the Best!.......2001-11-16

This cookbook is one of the best all around cookbooks ever.
I use this one for so many dinners and I love how it gives
you suggestions on what to serve with the entries.

Colorado Collage (Celebrating Twenty Five Years of Culinary Artistry)

Average customer rating:

Yummy
Great Book. Great Food. Booya.
Impressive
The best cookbook I own - and that's saying a lot!!
Most used Cookbook in my House!

Colorado Collage (Celebrating Twenty Five Years of Culinary Artistry)
Junior League of Denver
Manufacturer: Junior League of Denver
ProductGroup: Book
Binding: Hardcover

ASIN: 0960394648

Customer Reviews:

Yummy.......2006-09-25

This is one of our favorite cookbooks...it is wonderful! We have given it for gifts and those people also love it. Every recipe we have made is superb.

Great Book. Great Food. Booya........2006-02-26

I gave this book to my friends as a college graduation present. I went with this as the present because a) the food it produces is great, b) the reviews for this cookbook were steller, and c) the food it produces is great! My friends have given rave reviews, which makes me feel good.

Also, my family uses this book frequently and loves it.

Impressive.......2005-07-28

I am very impressed with this cookbook. I've lived in Colorado for nearly a decade and had seen this cookbook in lots of homes and stores. It seemed like a 'tourist' attraction... boy, was I wrong. I love this cookbook for a number of reasons. One, my food is devoured by family and friends and they actually 'ask' for my recipes! (A secret dream of mine). Secondly, my kitchen seems to be readily stocked with the items these recipes require...how often does that happen? So, I love this cookbook. I've even sent my mother-in-law recipes.... another secret dream of mine. Enjoy.

The best cookbook I own - and that's saying a lot!!.......2005-04-16

I am a lover of cookbooks, but this is the one that I use the most. Every recipe I have tried out of this book is fantastic. It is also beautiful and durable. The recipe instructions are very clear. And although you may not have every ingredient already in your cabinet, they can all be found at any good, well-stocked grocery store - no trips to "specialty" markets. I highly recommend this book.

Most used Cookbook in my House!.......2003-12-08

I received this cookbook in 1997 as a bridal shower gift. I have yet to make anything that doesn't turn out well! This year I have bought if for 2 other friends who just married - and know that they will love it too! Just the Heavenly Potatoes are worth the price of the book. I also love the "pantry" section in the back of the book - comes in really handy for shopping lists - and always having the basic ingredients on hand. Highly recommend!!!

Colorado Colore: A Palate of Tastes (Celebrating Twenty Five Years of Culinary Artistry)

Average customer rating:

beautiful cookbook
Solid cookbook from cover to cover!
Colorful Colorado
Denver Junior League Is Past Its Prime
Something is Missing

Colorado Colore: A Palate of Tastes (Celebrating Twenty Five Years of Culinary Artistry)
Junior League of Denver
Manufacturer: Junior League of Denver
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

ASIN: 0960394672

Customer Reviews:

beautiful cookbook.......2005-07-19

I own two other Junior League Colorado cookbooks and the recipes are all winners. This book stands out with its bright cover and beautiful illustrations. A joy to use!

Solid cookbook from cover to cover!.......2003-04-10

This cookbook is not filled with ingredients that you've never heard of or know you'll never be able to find at your local grocery store. You can not go wrong with cooking any of the meals in Colorado Colore. It is filled with simple recipes that are full of flavor without adding to the ingredients. I highly recommend this cookbook to those intimidated by cooking and to those who love it.

Colorful Colorado.......2003-02-25

COLORADO COLORE:
A Palate of Tastes

An inspiring collection from
The Junior League of
Denver

This colorful cookbook is an inspired collection of recipes, menus and entertaining tips from The Junior League of Denver. The entire League has a long history of showcasing local foods in recipes they test vigorously.

Compiled to compliment the "dazzling magnificence of our colorful state," Colorado Calore delivers a savory enhancement to the state's fiery Colorado sunsets -- to its magnificent Rocky Mountains. Over 2,500 recipes were considered before focusing on the book's 300 surviving recipes. From chile peppers to sugar beets, wheat to beef, these recipes represent the vast agricultural abundance that is Colorado. Below is a short description of only a few recipes in the book:

§ Figs with Prosciutto blend with crème fraiche and mint to become a tasty appetizer.

§ Papaya Salsa with peppers, onion, lime, cilantro pineapple juice and tequila make Won Ton Chips sizzle.

§ Mediterranean Salsa with artichoke hearts, tomatoes, black olives, onion, garlic and savory seasonings

§ Indian Waldorf Salad of Granny Smiths, celery, onion, lime juice, almonds, and curry powder.

§ Baked Goat Cheese rolled in flour, dipped in beaten egg and dredged in bread crumbs.

§ Spinach and Berries Salad with dill, plus almonds, butterhead lettuce, green onions strawberries, raspberries and blueberries.

§ Parmesan Sesame Biscuits made with buttermilk and cayenne pepper

§ Strawberry Patch Soup made with sour cream, whipping cream, burgundy, seltzer water and mint leaves

§ Sweet Potato Hash Browns with sweet onion and fresh parsley

§ Roasted Asparagus and Portobello Mushrooms, cooked with the magic of walnut oil, balsamic vinegar and herbes de Provence

§ Tuscan Green Beans, made savory with rosemary and garlic

§ Roasted Red Potatoes with Artichokes, onion, thyme and crumbled feta cheese.

§ Couscous made with parsley, green onions, almonds, currants and green peas.

§ Green (Spanish) Olive Enchiladas complete with onion, garlic, oregano, cumin, cinnamon, chili powder, semisweet chocolate and Monterey Jack cheese

§ Roasted Turkey Breast with Sage Corn Bread Crust of crumbled sweet cornbread, fresh sage and Dijon mustard

§ Cranberry Salsa Sorbet made from whole cranberry sauce, a jalapeno chili pepper, celantro and fresh lime

§ Pork with Dried Plums includes sherry cooking wine vinegar, garlic, rosemary, crushed red pepper and escarole.

§ Roasted Red Pepper Sauce made from bell peppers, roasted red peppers, slivered almonds, red wine vinegar and tomato paste.

§ Mint and Scallion Soba Noodles, a simple dish with rice vinegar, soy sauce, sugar, and mint.

§ Chocolate Valencia Pie made from semisweet chocolate chips, cream cheese, orange zest and whipping cream.

§ Colorado Ranch Cookies are made with brown sugar, rolled oats, dried cranberries, shredded coconut and sliced almonds.

Review written by Marty Martindale

Denver Junior League Is Past Its Prime.......2003-01-18

With their fourth cookbook, the Denver Junior League has gone off the deep end. I own and use regularly their first three books, so it was natural for me to buy this one as soon as it came out. Alas! They've lost touch with their audience. There are too many recipes with ingredients difficult to find outside of large urban areas. And why so much focus on seafood from a group in the Rockies? Seems as if the good ladies are trying too hard to identify with the San Francisco "nouvelle" cooking crowd. This book is going into my rummage sale box.

Something is Missing.......2003-01-15

With the recent gift of Colorado Colore I now have all four of the Colorado Cookbooks put out by the Junior League of Denver. And they are by far the best cookbooks I have ever used!

However, something is missing from Colorado Colore. The letters "I", "J", "Q", and "R" are not included in the index. One of the menu suggestions in the book includes Rice Pilaf with Mangoes. Since there is no "R" you cannot find the recipe- UNLESS you look under Mangoes. Of course.

I spoke with the publisher of the book and was told it was intentional- at the discretion of the editor. Seems odd to me.

I would have rated this book a 5-star if it were not for the index. In the meantime, it offers a good opportunity for sleuthing and problem solving.

Average customer rating:

Know What Youre Buying

Pierre Gagnaire : Reflections from a Culinary Con-Artist

Beautiful and Useless

Style over substance.

Agree with the review from Canaan, but...

Pierre Gagnaire: Reflections on Culinary Artistry
Benedict Beauge , Jean Louis Bloch Linee , and Francois Simon
Manufacturer: Stewart, Tabori and Chang
ProductGroup: Book
Binding: Hardcover

General | Photography | Arts & Photography | Subjects | Books
Photo Essays | Photography | Arts & Photography | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
French | European | Regional & International | Cooking, Food & Wine | Subjects | Books
All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books
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ASIN: 1584793163

Book Description

Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-Ètienne-a gastronomic wasteland in central France. And so the soon-to-be legendary French chef found himself free of culinary ties, thus free to choose and mix ingredients as he pleased and free to disregard traditions, but always driven by logic and good taste.

Since he opened his first restaurant in 1980, Gagnaire has become famous for the architectural nature of his dishes-sometimes horizontal, sometimes vertical, they are always structured with a deep sense of rhythm. His highly personal cooking combines fantasy and poetry with technical mastery and is widely considered France's most innovative and exhuberant chef.

Gagnaire's superb culinary rhythm leads naturally to a final dish, dessert, which brings a sweet counterpoint to the savoriness of his main courses. For him, these final recipes are not afterthoughts, but the appropriate end to a complete creation. Beautiful color images by renowned food photographer Jean Louis Bloch Linée's reveal the richness of these incredible creations.

Customer Reviews:

Know What Youre Buying.......2004-10-01

For all you out there denouncing this book, I think you simply just didn't know what you were purchasing. Yes, I am dissapointed in the lack of recipes (hence the four stars) and the zen-like reflection on food can be a bit much, but this is a mix between poetry and photography. It is also meant to stimulate your mind. Most of the pictures are representations of the food. One is not paying for drops of consumme on an illuminated plate or table at Gagnaire's restaurant. You are supposed to imagine, reinvent the food that is on the page. Its meant to be appreciated, not copied. You see foie gras and hazelnuts on the page? Try and cook it in a way that sounds good to you...

Pierre Gagnaire : Reflections from a Culinary Con-Artist.......2004-06-29

I waited months for this book to be delivered. This book epotomizes the con game called fine dining; over priced self indulgent fluff with no substance. Like a restaurant of the same quality you may read through the book once if you can stomach it but you'll never want to go back. No one has to put pierre gagnaire on a pedastal, he gets on it himself.

Beautiful and Useless.......2004-06-10

If you are a chef whose acquisition of three Michelin stars is but a receding memory in your ascent to superstardom, you clearly don't need this book. If you are anything less, it is useless. Beautiful pictures engender intense frustration since, as has been noted, there is not a line of guidance and only captioned, seemingly arbitrary lists of ingredients (from one of which I learned that carva (sic) is a Spanish sparkling wine). Otherwise, only nuggets of cheffie, quasi-philosophical prattle, viz: "it (a pineapple) has been seduced, massaged - the multiple cooking procedures were long and mindful (but undescribed)...Three kinds of cherries are waiting for their train, carrying amazing suitcases...At first there is a strong feeling to create, then comes this desire to render details in all their nobility (too bad Gagnaire didn't render them in the book)...I look at this plate and say: I don't remember it anymore. It is terrible; at the same time it's reassuring ( I shouldn't be too confident of that if I were you, Pierre, and it doesn't reassure me!)" On and on for 200 pages. A frontispiece is a photograph of the great chef, The Thinker manque, eyes closed in concentrated thought, head in hands. It is a pose that every reader will strike after time spent in trying to make head or tail of this drivel.

This could have been a great addition to the kitchen - he is after all a talented and innovative chef. Instead, it is a rambling, self-indulgent, one might almost think hallucinogen-born disgrace. The pictures may make it worth the money, but only if you possess not merely the culinary but the telepathic skills to turn them into reality.

If you believe that this book may yet deserve a berth on your coffee table, I can only suggest: make sure that you give it a wide one.

Style over substance........2004-02-07

Like other reviewers, I was looking forward to trying recipes from this book. What a massive disappointment to find NONE!. Eye candy, yes. A big tease, for sure.

Agree with the review from Canaan, but..........2004-01-03

I was disappointed that this book did not contain recipes, but once I got over that and began to look at the incredible pictures, I realized there is a lot more to this book than meets the eye. This is not a book of recipes, but a book of inspiration. The photos gave me a lot of new ideas for presentation (and you can spend a lot more time looking at the food then you would on the plate at Pierre Gagnaire) and Gagnaire's little blurbs and tidbits remind me a lot of Fernand Point's Ma Gastronomie, in that one sentence can generate a lot of new thoughts about food or a specific ingredient. This book is not for everyone, but worth a look for those familiar with Gagnaire.

Culinary Artistry, Brooks Museum League, Memphis, Tennessee

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Culinary Artistry, Brooks Museum League, Memphis, Tennessee

ProductGroup: Book
Binding: Spiral-bound
ASIN: B000W3LGR6

Culinary Artistry, Custer County Art Center

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Culinary Artistry, Custer County Art Center
Custer County Art Center
ProductGroup: Book
Binding: Spiral-bound
ASIN: B000JHWVJW

Footers catering.(Culinary Artistry Inc) : An article from: ColoradoBiz

Average customer rating:

Footers catering.(Culinary Artistry Inc) : An article from: ColoradoBiz
Jimmy Lambatos
Manufacturer: Thomson Gale
ProductGroup: Book
Binding: Digital

General | Business & Investing | Subjects | Books

Management | Management & Leadership | Business & Investing | Subjects | Books

Book Description

This digital document is an article from ColoradoBiz, published by Thomson Gale on October 1, 2005. The length of the article is 612 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Footers catering.(Culinary Artistry Inc)
Author: Jimmy Lambatos
Publication: ColoradoBiz (Magazine/Journal)
Date: October 1, 2005
Publisher: Thomson Gale
Volume: 32 Issue: 10 Page: 12(1)

Distributed by Thomson Gale

Artistry in cooking: Culinary delights to tempt your palate

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Artistry in cooking: Culinary delights to tempt your palate
Marilyn Stevens
Manufacturer: Marilyn Enterprises
ProductGroup: Book
Binding: Unknown Binding

General | Cooking, Food & Wine | Subjects | Books
ASIN: B00072G2MQ

Becoming a Chef/Culinary Artistry/Dining Out Set

Average customer rating:

Unlocking the mystery of the world of food!

Becoming a Chef/Culinary Artistry/Dining Out Set
A. Dornenburg , and Karen Page
Manufacturer: John Wiley & Sons Inc
ProductGroup: Book
Binding: Hardcover

Hospitality, Travel & Tourism | Industries & Professions | Business & Investing | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
ASIN: 0471348236

Customer Reviews:

Unlocking the mystery of the world of food!.......2000-11-16

I really enjoyed reading these set of books. I am a graduate of The Culinary School of Kendall College and i know for a fact that it sits on the shelf of their bookstore. Becoming a chef really tells the tale of what it is like to be in the throes of the fast and exciting world of culinary arts. It tries to give the reader a first hand look at what the experience will be like when they get out there into the field. For the culinary artistry book, i think that whoever came up with this idea is a genius! There is an ultra helpful section in there that gives you a nice and pretty comprehensive table of ingredients and all of the possible things that will accompany them or compliment them; for instance they will have rosemary as the header and then under that, an extensive list of what goes well or what foods can be paired with that (like lamb, chicken. brown sauces etc.)... There are a good number of items also, ranging from herbs, spices, vegetables, and fruits to actual meats. And hey, Don't be afraid that your certain ingredient wont be represented because i can pretty much assure you that it will. I think that this book is invaluable to those dinner party throwers/ culinary adventurians that like to use spices but need a new idea or fresh perspective! (pardon the pun!) i must say that i especially like that feature. If you are a culinary artisan (beginner or experienced) you will find that this table-index will spice up your ideas in no time at all! I highly recommend this book (or should i say cross referencing dictionary for cooking) it is well worth your money, extremely reader friendly, it assists you whether you are an expert, a novice or a beginner! so get it and have a good time with it. It also makes a great gift to any foodie that you know out there! Buon appetit! did i mention that both books offer recipes as well??? YEA!

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