Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs by Karen Page

Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs Reviews

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  Denver Public Library

  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
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  Jill Blevins

  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.
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  Yaaresse

  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.
  
  
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  Kelly Knapp

  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.
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  Ritu

  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.
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  Xin Tong

  Another outstanding collection of great ideas and lists for serious food lovers. Very typical Karen Page!!
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  Brad Theado

  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.
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  Jeff Bartlett

  Great resource for culinary history and techniques. I am constantly reading it, behaves like a coffee table book!