One of his favorite inventions is a unique beet-infused gin cocktail he calls the “Beet Me in St.
Louis.” He created it for his fiance on her first Mother’s Day and says he drew inspiration from their relationship.
Read Andrea Strong’s review of the book on The Strong Buzz.” “This. This book takes out every single ounce of guesswork.
It looks at every ingredient you can think from the most basic to the most exotic and lists out the best ingredients that go with it.
Some of the foods are in bold, meaning they go particularly well with ramps: Parmesan cheese, pasta, new potatoes. Instead of prescribed, carefully measured recipes, Karen Page and Andrew Dornenburg give us an insight into the minds of ‘America’s most imaginative chefs’ to inspire the reader to create new dishes based on imaginative and harmonious flavor.
The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg Photography by Barry Salzman (Little, Brown; Fall 2008) On the heels of the authors’ pioneering 1996 work on flavor composition (2008) has been more readily embraced by professional chefs and home cooks, not to mention dietitians and mixologists, all around the globe as a comprehensive reference of contemporary compatible flavors that inspires their creations.
All this invaluable information is interspersed with comments and insights from acclaimed chefs such as Monica Pope of t’afia (Houston), Maricel Presilla of Zafra (Hoboken, N.
J.), Traci Des Jardins from jardinière (San Francisco), Homaro Cantu from moto (Chicago), Michael Lomonaco of Porter House (NYC), and José Andrés (cookbook author and TV personality) that help explain why and how they create their culinary masterpieces.
Give this book to someone who loves to cook; chances are they’ll reward you with a fabulous meal prepared with you in mind.” “Beets At the Root of this Honey and Tarragon Cocktail: All Things Considered’s Found Recipes series isn’t just about food.
It’s about drinks, too — including those that require a valid form of ID.
And the best cocktail is one that’s well-balanced, according to bartender Chad Phillips.