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Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs
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.
You'll also discover:
experts' criteria for creating new dishes, desserts, and drinks;
comprehensive seasonality charts to spark inspiration all year long;
how to season food like a pro, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process.
You'll also discover:
experts' criteria for creating new dishes, desserts, and drinks;
comprehensive seasonality charts to spark inspiration all year long;
how to season food like a pro, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process.
464 pages, Hardcover
Published October 31, 2017
About the author
Karen Page
19 books58 followersKaren Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards.
Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, established them as America's leading authorities on the subject of flavor development (FENI). Page passed the Court of Master Sommeliers introductory course examination.
A former restaurant chef, Dornenburg completed graduate studies with Madeleine Kamman at the School for American Chefs at Beringer Vineyards and earned his sommelier certificate from the Sommelier Society of America. The authors are proud members of PEN American Center and frequent and popular speakers in venues ranging from the Culinary Institute of America to Kripalu to the Smithsonian. Paired personally as well as professionally, the couple has been married since 1990 and lives in New York City.
Visit the James Beard Award-winning authors Karen Page and Andrew Dornenburg blog: Becoming a Chef
Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, established them as America's leading authorities on the subject of flavor development (FENI). Page passed the Court of Master Sommeliers introductory course examination.
A former restaurant chef, Dornenburg completed graduate studies with Madeleine Kamman at the School for American Chefs at Beringer Vineyards and earned his sommelier certificate from the Sommelier Society of America. The authors are proud members of PEN American Center and frequent and popular speakers in venues ranging from the Culinary Institute of America to Kripalu to the Smithsonian. Paired personally as well as professionally, the couple has been married since 1990 and lives in New York City.
Visit the James Beard Award-winning authors Karen Page and Andrew Dornenburg blog: Becoming a Chef
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Displaying 1 - 12 of 12 reviews
January 18, 2018
This wife-husband team dishes up a completely unique "cookbook" covers everything from basic techniques and definitions, a list of chef's top 20 culinary books, how to set a menu, and more more more! The author gets up close and personal with dozens of chefs and tastemakers from around the world, featuring inspiring quotes ("I wasn't listening enough to myself." - Rene Redzepi), fantastic photography (Rick Bayless doing a side-crow yoga pose on a prep table) and recipes (Audrey Saunders on the perfect cocktail). This is not only a browser's delight; it is also a testament to culinary possibility and delivery.
Get Kitchen Creativity from the Denver Public Library
- Dodie
Get Kitchen Creativity from the Denver Public Library
- Dodie
April 7, 2018
You can't go wrong with any of these authors' books. This one is really in the weeds about how to be creative with cooking and food, which, it turns out, isn't all that different than how to be creative with almost any medium. I've read similar books with almost the exact lessons, format, structure, advice, about how to be creative in art and music. But this is worth it if you're interested in food creativity, as it's stuffed full of advice and interesting information from a wide variety of well-known, successful, creative chefs. Just reading how they think through their processes was fascinating and more interesting to me than the basic lesson plan of the book structure.
Very cute, choppy graphics that cut the interviews, stories, photos up into happy little chunks of time for easy, quick understanding. Refreshing especially when you've been up to your ears in historical, heavily-written books on similar subjects that seem weighty and wordy compared to this light and happy, positive and inspiring collection.
Very cute, choppy graphics that cut the interviews, stories, photos up into happy little chunks of time for easy, quick understanding. Refreshing especially when you've been up to your ears in historical, heavily-written books on similar subjects that seem weighty and wordy compared to this light and happy, positive and inspiring collection.
January 8, 2018
This title would be great for the person who really wants to become a chef or is deeply interested various chefs. I found it interesting to look at and see the different definitions of specific cooking terms. However, the numerous quotes within the title seemed disjointed to me and it was difficult for me to follow the author's thread throughout the book.
October 20, 2021
This is not the sort of book you can rush through, not if you really want to get anything out of it. Honestly, I had no idea it would take me two months to get through it. Even so, I feel like I'll probably re-read it in the future because there it's got so many layers to it.
At first glance, it seems a disjointed collection of lists and excerpts of conversations from chefs. It is...but it isn't. It's really about creativity and how the world's best chefs approach their art and apply their skills. There is a lot in this book that is applicable to music, art, woodworking, or just about any other craft. For me, this book had far more in common with my recent (and current) reads by Twyla Tharpe and about Edward Custer than it did with cookbooks. It's always interesting to get inside the heads of people who are at the top of their fields and get a glimpse at how they approach their work.
At first glance, it seems a disjointed collection of lists and excerpts of conversations from chefs. It is...but it isn't. It's really about creativity and how the world's best chefs approach their art and apply their skills. There is a lot in this book that is applicable to music, art, woodworking, or just about any other craft. For me, this book had far more in common with my recent (and current) reads by Twyla Tharpe and about Edward Custer than it did with cookbooks. It's always interesting to get inside the heads of people who are at the top of their fields and get a glimpse at how they approach their work.
January 3, 2018
I love the Food Channel, but have to admit than I did not understand much of what was said about certain situations, like too much salt, Acid vs Tannin and a myriad of other intricacies of cooking and baking.
This book takes the cook from the beginning basics on through the ability to create your own recipes. However, there are beaucoup numbers of recipes if your intent is to simply use the book to add to your other cookbooks, but this is so much more than simply a cookbook.
This is a book that you should have in your collection, but if you want to preview it first it is available on Kindle.
This book takes the cook from the beginning basics on through the ability to create your own recipes. However, there are beaucoup numbers of recipes if your intent is to simply use the book to add to your other cookbooks, but this is so much more than simply a cookbook.
This is a book that you should have in your collection, but if you want to preview it first it is available on Kindle.
September 21, 2020
Unorganized mess of a book
This book is a mess. Disjointed topics. I wish I could get a refund. The premise of this book is ridiculous as well. You cant really teach creativity, especially not from this book
This book is a mess. Disjointed topics. I wish I could get a refund. The premise of this book is ridiculous as well. You cant really teach creativity, especially not from this book
October 25, 2020
What a Cool Book! Great as a Gift Too.
It's October 2020 during the pandemic & here in my (Indian) kitchen in the United States, we have been getting bored with what we cook. My husband and I both love variety. And we cook a lot of fusion dishes. To spice things up, I finally used my copy of the Flavor Bible a few months back to try some new combos. I found this book now that I am again feeling bored with the sameness of pandemic life. What a great, fun, interesting, and usable book. Didn't know, for example, that you can pop grains apart from corn/popcorn. Highly recommend for any creative person or if you are a cook who loves to try new things. Also, I felt like I met a creative kindred spirit in Karen Page. She talked about Carl Jung (the psychologist) and Steven Pressfield's The War of Art in this book. Anyone who talks about them both in a book about cooking is part of my tribe :) Great, thoughtful, well-researched book.
It's October 2020 during the pandemic & here in my (Indian) kitchen in the United States, we have been getting bored with what we cook. My husband and I both love variety. And we cook a lot of fusion dishes. To spice things up, I finally used my copy of the Flavor Bible a few months back to try some new combos. I found this book now that I am again feeling bored with the sameness of pandemic life. What a great, fun, interesting, and usable book. Didn't know, for example, that you can pop grains apart from corn/popcorn. Highly recommend for any creative person or if you are a cook who loves to try new things. Also, I felt like I met a creative kindred spirit in Karen Page. She talked about Carl Jung (the psychologist) and Steven Pressfield's The War of Art in this book. Anyone who talks about them both in a book about cooking is part of my tribe :) Great, thoughtful, well-researched book.
December 15, 2020
Inspirational
Great book for the starting cook, who doesn’t have the role model to work next with. Over the years you gain a-lot of tips and tricks and if you implement the ways of thinking in this book, you’ll be ahead of the game. Good luck aspiring F&B protege
Great book for the starting cook, who doesn’t have the role model to work next with. Over the years you gain a-lot of tips and tricks and if you implement the ways of thinking in this book, you’ll be ahead of the game. Good luck aspiring F&B protege
June 7, 2018
Another outstanding collection of great ideas and lists for serious food lovers. Very typical Karen Page!!
August 26, 2019
Great great great book on the subject of cooking creativity. It took me a long time to work through it but I am probably going to go back and read it again.
March 17, 2024
I wish I could give this more stars. This is an amazing book. Do not expect a cookbook because it's not
Read
December 27, 2018Great resource for culinary history and techniques. I am constantly reading it, behaves like a coffee table book!
Displaying 1 - 12 of 12 reviews