Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

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by Karen Page, Andrew Dornenburg
     
 

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Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship


Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page andSee more details below

Overview

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship


Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

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Editorial Reviews

Library Journal

Award-winning culinary writers Page and Dornenburg believe cooking has undergone a revolution from being based on geography (e.g., French, Japanese, etc.) to being based on flavor. After writing about classic flavor matchups in Culinary Artistry and about how to combine food with drink in What To Drink with What You Eat, the authors here return to their idea of creating dishes based on flavor and taste. The authors first discuss the four basic tastes and the roles played by weather, the season of the year, and other environmental factors in cooking. The rest of the book is an extensive alphabetic guide to different culinary ingredients. Each entry includes information on the ingredient's taste and the best cooking techniques as well as a list of other foods that work well with it. In addition, a range of award-winning American chefs contribute their valuable insights on using selected ingredients and ideas for different dishes. Rather than just another collection of recipes, this is a unique resource that both beginning cooks and serious chefs will find wonderfully inspiring and immensely useful. Highly recommended for all public library collections.
—John Charles

People
One of the best books of the year.
Newsweek
Unique
Associated Press Staff
Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor.
Booklist
Sets down in print what has often been believed inexpressible.
Oprah Winfrey in OMagazine
Inspired....Open yourself to a delicious new experience.
Sandra Lee on the Today Show
The Flavor Bible...is amazing.
Sara Moulton on Good Morning America
One of the best cookbooks of the year.
Lucinda Scala Quinn on Martha Stewart Living Radio
A seminal work...Destined to become a classic.
Ellen Rose on NPR's Good Food
I love The Flavor Bible...[One of 19] must-have food books [of all time]
Emily Nunn in The Chicago Tribune
Resembles none of the foodie culture's memoirs or cultural histories or cookbooks...It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future.
From the Publisher
Inspired....Open yourself to a delicious new experience.
Oprah Winfrey in OMagazine

The Flavor Bible...is amazing.
Sandra Lee on the Today Show, on her favorite books for holiday gifting

One of the best cookbooks of the year.
Sara Moulton on Good Morning America

A seminal work...Destined to become a classic.
Lucinda Scala Quinn on Martha Stewart Living Radio

I love The Flavor Bible...[One of 19] must-have food books [of all time]
Ellen Rose on NPR's Good Food

One of the best books of the year.—People

Unique
Newsweek

Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor.
Associated Press

Readers will find themselves referring to this handsome volume again and again.
Publishers Weekly

A unique resource...Wonderfully inspiring and immensely useful.
Library Journal

Sets down in print what has often been believed inexpressible.
Booklist

Resembles none of the foodie culture's memoirs or cultural histories or cookbooks...It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future.
Emily Nunn in The Chicago Tribune

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Product Details

ISBN-13:
9780316039840
Publisher:
Little, Brown and Company
Publication date:
09/16/2008
Sold by:
Hachette Digital, Inc.
Format:
NOOK Book
Sales rank:
90,296
File size:
17 MB
Note:
This product may take a few minutes to download.

What People are saying about this

Emily Nunn
Resembles none of the foodie culture's memoirs or cultural histories or cookbooks...It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future.
Oprah Winfrey
Inspired....Open yourself to a delicious new experience.

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