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Kitchen Creativity

Kitchen Creativity

Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs

“Utter genius… If Leonardo da Vinci wrote a book on culinary creativity in 2017, this would be it.” – Michael Gelb, New York Times bestselling author of How to Think Like Leonardo da Vinci

Unlock your creative potential with the world’s most imaginative chefs.

In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs.

Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill,
Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo.

Based on four years of extensive research and dozens of in-depth interviews, 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.
The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.

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Genre: Cooking / Cooking / Methods / Professional

On Sale: October 31st 2017

Price: $16.99

Page Count: 448

ISBN-13: 9780316267786


One of the Best Books of the Year - Shelf Awareness
"Utter genius... if Leonardo da Vinci wrote a book on culinary creativity in 2017, this would be it."—Michael Gelb, New York Times bestselling author of How to Think Like Leonardo da Vinci and The Art of Connection
"An instant classic, the rare book that helps the creator learn to think, not just do."—Seth Godin, New York Times bestselling author of Linchpin
"Who was that visionary who first intuited that the tasteless red berry on the bush, if processed just right, could burst into coffee? Who made that first cake? Chefs have always been an intuitive lot. The best are visionary sensualists for whom food is high lovemaking, unleashing ever new and ancient, multisensory delights. Kitchen Creativity is a walk on the wild side with today's most visionary chefs."—Rebecca Alban Hoffberger, founder and Director of the American Visionary Art Museum
"Karen Page and Andrew Dornenburg have dedicated their storied careers as gastronomic scribes--diligently researching and documenting the culture, history, science, and techniques of cooking. Not surprisingly, each one of their acclaimed books has become a must-read for professional chefs and home cooks alike. Their latest, Kitchen Creativity, proudly joins the family--generously ladling practical advice towards acing the art of culinary innovation, imbuing the reader with newfound confidence, skill, and inspiration. No doubt it will become essential in my own collection!"—Danny Meyer, CEO, Union Square Hospitality Group, and New York Times bestselling author of Setting the Table
"The hardest question I've ever been asked is: 'How do you teach someone to be creative?' Now I have a resource I can wholeheartedly recommend!"—Michael Nischan, founder and CEO of Wholesome Wave and 2015 James Beard Foundation Humanitarian of the Year
"This splendid book is the perfect roadmap for a young chef to attain culinary stardom. First, follow the great classic cooks by imitating them. Second, massage that knowledge to fit your palate and esthetic sense. Third and finally, become yourself."—Jacques Pepin, author of A Grandfather's Lesson, Emmy Award-winning television host, and recipient of France's Legion d'Honneur
"An incredible reference for home cooks, young chefs, and seasoned pros alike. Kitchen Creativity should be in everyone's library."—Eric Ripert, Chef and Co-owner, Le Bernardin
"Kitchen Creativity is a book we would love to have written. A delectable mix of sensuality, intellect, insight and surprise that reveals not only the secrets of creative chefs, but of creativity itself."—MacArthur fellow Robert Root-Bernstein and Michele Root-Bernstein, authors of Sparks of Genius: The 13 Thinking Tools of the World's Most Creative People
"Just as The Flavor Bible and Culinary Artistry have been invaluable to chefs and cooks navigating the world of flavor, Kitchen Creativity promises to guide them insightfully and inspirationally through the creative process--mindful of the fact that this is something that should always be fun."—Marcus Samuelsson, chef-owner of several restaurants including Red Rooster, Ginny's Supper Club, and Streetbird, and New York Times bestselling author of Yes, Chef
"Karen Page has grasped the secrets and joys of food like no other. Kitchen Creativity is a delight of insight and inspiration that will do more than enrich your table... it will enrich your life."—Shoshanna Zuboff, Harvard Business School professor and author of Master or Slave? The Fight for the Soul of our Information Civilization
"Page gathers insights both philosophical and practical from famed chefs... [and] points out the patterns in how great dishes come about, encouraging readers to recognize the pressures and accidents that often result in something wonderful, as well as the self-reflection and experimentation required to get you there."—Maggie Hoffman, Plate

What's Inside

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