Karen Page and Andrew Dornenburg recognized that need and used their expertise to write KITCHEN CREATIVITY: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs.
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Karen joins host Lisa Davis to share the three stages to Kitchen Creativity.
Stage 1: Mastery. A cook copies the masters -- their dishes, their techniques, their seasoning -- to develop a knowledge and skill base. Here, Page recommends essential books for the chef’s library, explains the difference between enhancing flavor and adding flavor, lists trusted food sources for the best-quality ingredients, and demonstrates how to learn time-tested flavor pairings and affinities.
Stage 2: Alchemy. A cook integrates and applies new knowledge and experience, converting ingredients and classic dishes into something fresh. This section overflows with examples of converted classic dishes, chefs’ sources of inspiration, and the thought process behind reinventions. Page also breaks down the principles behind the creation of individual flavors, especially those that contribute to the taste of familiar dishes, showing how to apply such principles to the invention of something new.
Stage 3: Creativity. A cook connects and combines elements into a new creation. Page teaches you how to take a look at the cooking techniques you know, and the dishes you love, to play with different combinations and create dishes without recipes, using your informed imagination. You’ll also find countless proven techniques for enhancing creativity through both stimulation (including travel, reading, and dining out) and stillness (such as lowering brain wave frequencies via meditation and yoga).
Liquid I.V.’s Hydration Multiplier is a great-tasting, Non-GMO electrolyte drink mix that delivers hydration to your bloodstream faster and more efficiently than water alone. Go to Liquid-IV.com and use code TalkHealthy to save 20%.
Karen Page and Andrew Dornenburg have been described as “perhaps the most influential and important of all food writers working today” (KLAV Radio), having created “many definitive guides” (Wall Street Journal) and “some of the most important books on cooking” (Good Food, KCRW/NPR), “making their mark with books that bring us inside the craft and life of America’s chefs and their restaurants” (The Splendid Table, NPR).