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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.