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Title: Not a useful source
Review: As I culinary student, I bought this book looking for some inspiration as well as instruction. The book begins by showing how it is impossible to learn how to be a culinary artist, that it is a gift. Interspersed are some rules as well as flavor references that left a lot to be desired. The rest includes anecdotes of different dishes that chefs had created. Chefs described their rules for creating art as food, which most focused on using classic flavor combination while denigrating non-authentic or fusion cuisine. Usually these stories showed how the chefs broke their own rules. The book did not flow very well. I was hoping for a textbook or guide, but it was more like reading a bunch of magazine features on different chefs.
