If you hope to one day create your own recipes, this is the book to read. It's been very useful to me as a food developer. ( )

Interesting, I guess. Explores the idea of cooking and/or food as art. Includes many quotes, rather than formal interviews, with chefs you probably have heard of a few of, a handful of recipes, and a large section - which is what I bought it for - of lists of flavor pairings, identifying what goes with what, including both familiar and strange combinations.

The pairings are interesting, and the whole book a fine idea, really; other than the fact that I was not familiar with about 1/3 of the chefs involved, it feels like a solid project. The main trouble I have with it is that it's so, well, painfully dated. As I read the recipes and combinations, I couldn't help thinking, "Oh geez, how 90s!". I suppose that if you'd read this when it came out, or, if you live in the sticks somewhere, or haven't been out to eat much in the last 15 or 20 years, this would be tremendously exciting. As it is, well, it'll go on that reference shelf with the Norton guide to English Lit before 1500 - I'm glad I have it, but I don't expect to refer to it very often. ( )

I generally use recipes as suggestions rather than as a road map to a finished dish. Therefore, my most oft-used cookbook is one that has something far more valuable. Culinary Artistry has, in addition to wonderful recipes, superbly useful LISTS of things that go with a named ingredient. The ingredients -- spices, fruits, vegetables, etc. -- are listed alphabetically and each has a list of all of the varying things that are used together with that ingredient. I like that it gives the classic combinations in, as I recall, boldface type, yet still lists some of the more unusual pairings as well. The lists are also great when I'm looking to pair things I already have in the house, rather than go out in search of a missing ingredient from a recipe. I have gotten more inspiration from this book than I have from any of my nearly (more than? I'm still cataloging.) 1000 cookbooks. This book is a treasure! ( )

An amazingly well-thoughtout book that I find I use more than any other reference in my culinary library -- and have for years. A true spring board rather than a road map. Open it and let your imagination loose! ( )

A book which asks 'why' rather than tells you 'how.' A rarity in today's world. ( )