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Synopsis
Culinary Improvisation is a culinary resource of improvisational, interactive exercises designed to build culinary skills. Culinary Improvisationprovides professionals with a guide for culinary improvisation and kitchen creativity, and provides many of the guides in chart format for easy reference to flavor partners and seasonal ingredients by region. This book is also a great reference for serious home chefs looking to take their cooking skills beyond the replication of a recipe.
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About the Author
Jonathan Deutsch is a classically trained chef and Assistant Professor of Tourism and Hospitality at Kingsborough Community College, City University of New York. He earned his Ph.D. in Food Studies and Food Management at New York University and is Secretary of the Association for the Study of Food and Society and education editor of the journal Food, Culture and Society. He is the author (with Rachel Saks) of Jewish American Food Culture (Greenwood, 2008) and editor (with Annie Hauck-Lawson) of Gastropolis: Food and New York City, (Columbia University Press, 2009). His food writing has appeared in Kiwi, Restaurant Business, Gastronomica, Slow, the Oxford Encyclopedia of Food and Drink in America and the Encyclopedia of Food and Culture. A graduate of Drexel University and the Culinary Institute of America, he has worked in a variety of foodservice settings including product development, catering, institutions, luxury inns, and restaurants, both in the US and abroad. He currently teaches, writes, and consults on food and foodservice and culinary education.
Sarah Billingsley is a cookbook editor, food writer and experimental home cook. She earned her Master's degree in Food Studies and Food Management at New York University and is a member of San Francisco Professional Food Society. She worked at an editor on the 75th anniversary edition of Joy of Cooking, and was a dining critic and food writer at the Pittsburgh Post-Gazette. A graduate of the University of Pittsburgh, she has worked in publishing, public relations, product development and market research. Sarah currently lives and works in San Francisco, where she cultivates a backyard food garden during the endless California growing season.
Cricket Azima is a dynamic young professional chef who specializes in cooking for and with children. She is the founder of The Creative Kitchen, Food Editor for Kiwi Magazine, Director of Kids' Programs for Kidfresh, and Director of Culinary Curriculum and Recipe Development for Batter Up Kids Culinary Center. Since 1999, Cricket has been teaching cooking classes to over 1000 children of all ages at various locations in New York City. As an instructor, Cricket is one of a kind. She strives to teach more than a recipe or basic cooking technique, with a teaching philosophy that is based on the educational benefits of cooking. Cricket developed her cooking and teaching philosophy while pursuing her Master's degree in Food Studies and Food Management at New York University (NYU). She is also a graduate of Boston University and The Institute of Culinary Education.
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