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Techniques

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top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  1. Steaming. Most of the fish dishes I do are steamed. It keeps their natural flavor.
  2. Braising. Many cooks don’t know how to braise, or what it’s all about.
  3. Rotisserie-cooking. I like it from an aesthetic standpoint—doing a big piece of meat or a suckling pig this way.

© 1996 All rights reserved. Published by Wiley.

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