BN.com Gift Guide

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

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

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$16.99
BN.com price

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.
Read More Show Less

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

Read More Show Less

Product Details

  • ISBN-13: 9780316039840
  • Publisher: Little, Brown and Company
  • Publication date: 9/16/2008
  • Sold by: Hachette Digital, Inc.
  • Format: eBook
  • Sales rank: 79,178
  • File size: 16 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Karen Page

Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. What to Drink with What You Eat, Becoming a Chef, Dining Out, and The New American Chef were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the Washington Post. Karen Page is a graduate of Northwestern and Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their Web site is www.becomingachef.com.

Read More Show Less

Customer Reviews

Average Rating 4
( 75 )
Rating Distribution

5 Star

(39)

4 Star

(16)

3 Star

(4)

2 Star

(8)

1 Star

(8)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
See All Sort by: Showing 1 – 20 of 75 Customer Reviews
  • Anonymous

    Posted September 2, 2008

    Serious cooks will refer to THE FLAVOR BIBLE again and again.

    Meant as a sort of companion piece to their IACP award-winning WHAT TO DRINK WITH WHAT YOU EAT, [Karen] Page and [Andrew] Dornenburg's follow-up [THE FLAVOR BIBLE] works just as well on its own. Like its predecessor, the book is a reference material rather than a traditional cookbook. Ingredients and cuisines are listed alphabetically, enabling cooks to find complimentary flavors. Virtually all the key ingredients/flavors have at least a dozen other items/dishes that go well with them, but some such as pasta, chicken, duck and peaches, have entries that span one or more pages with expanded text to accompany their listing. In many cases the authors include commentary from well-known chefs like Emily Luchetti, Mario Batali, and Michael Lomonaco, among others, expounding on their favorite uses for key ingredients or flavors. This isn't a cookbook in the traditional sense ¿ you won't find any recipes here. What you will find, though, are thousands of flavor combinations as well as new ideas for pairings that will enable you to add depth to your cooking as well as to create new riffs on personal favorites. New cooks may be frustrated initially, but virtually everyone who's serious about cooking as well as finding new uses for items they have on hand will find themselves referring to it again and again. Look for this to make a lot of year-end top 10 lists as well as garner an award or two.

    14 out of 14 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 19, 2009

    I Also Recommend:

    A Serious Reference Book For Aspiring Cooks

    First things first, this is NOT a cookbook. You won't find recipes or very much in the way of cooking instruction. If you can't boil water, this is not the book for you.

    What it is, is a wonderful reference book that lists food items, gives their basic flavor qualities, the most common preparation method, and then gives a list of other ingredients that have compatible flavors. This makes building new dishes or trying new spice combinations much less of a shot in the dark. It's a must have for anyone trying to break out of recipe prison.

    9 out of 10 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 13, 2010

    Great Reference Book

    I like to wing it when cooking and this book provides me with complimentary ingredients to the items I have on hand. It's fast and easy to find relevant information and inspiration. I plan to use this reference book for many years to come.

    5 out of 6 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted June 6, 2011

    Helpful

    Very helpful in coming up with new ways to combine ingredients for dinner. Yummy

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted May 19, 2010

    Love it!

    I bought this book a few weeks ago and finally got a chance to look through it. It will now be my favorite kitchen resource book. I love the flavor associations for all the different foods and even types of cuisine. What makes a dish French? Well, simply turn to that entry and you see the typical flavors associated with french cuisine. I am looking to expand on my culinary abilities and having all sorts of flavor combinations at the tip of my fingers will help me tremendously in my journey. I am interested in trying different foods that I didn't have growing up (or simply refused to eat) and I love to know the suggested methods of preparation, sample dish names and the most common flavors that complement most any ingredient.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted January 22, 2010

    I Also Recommend:

    What happened to the Ereader version?

    I love this book!!! As a chef this book is something you want at your fingertips when you are coming up with new ideas.
    When I saw that it was available as an ebook (and cheaper than another hardcover) I downloaded a sample and then waited until my NOOK arrived so that I could purchase it.
    When I went to purchase it,suddenly it was unavailable with no reason given.
    I hope that someone makes a decision to bring it back in the digital version.
    For cooks of all levels this is the one book you need to have in your library.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 14, 2009

    This is the most useful book in my kitchen

    I used to have to flip through all my cookbooks for ideas of what goes with what, looking for inspiration on how to use up whatever was in the fridge. Now, I just turn to The Flavor Bible for all the ideas I could ever want. I use this book almost every single day, and I am giving it to my hardcore foodie friends for Christmas.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 8, 2009

    Inspiration for the creative cook

    If you are like me, you're creative in the kitchen. Sometimes its because the creative muse takes over and you just want to have fun. Other times, it's because you've discovered at the last minute that you are missing an ingredient and need to try to salvage a dish. No matter why you're being creative in the kitchen, "The Flavor Bible" is an indispensable reference.

    The bulk of the cookbook is a compendium of compatible flavor combinations. The book is organized by food item and in some cases cuisine (Ethiopian for example.) Each entry consists of a list of items that have demonstrated an affinity with the title entry. For example, let's say you are looking for inspiration for what to pair with plums. To utilize the book, you'd lookup the entry for plums, where you'd find approximately 50 compatible items listed. Each item is coded to indicate the strength of the affinity. There are also sections giving recommended groupings (for example plums+arugula+prosciutto), dish title (plum and bay leaf soup with vanilla yogurt sorbet) and other suggestions (for example, recommendations from professional chefs.)

    "The Flavor Bible" has inspired me to explore new flavor profiles I'd never dreamed of, it has confirmed combinations I'd already recognized and has significantly improved my results when I'm being creative in the kitchen. A result my family really enjoys.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted February 23, 2009

    more from this reviewer

    makes me lazy, but I'm not complaining.

    When I don't know where to go with a dish, I always turn to the Flavor Bible. Also just fun to read through. But when I'm cooking somewhere else, and don't have the Flavor Bible with me, it's as if I'm trying to do long division without a calculator. I still come around, but it's not as easy.


    pros:
    -Lots of combinations of ingredients I wouldn't necessarily think of on my own, and all the classic combinations (e.g. Manchego and quince paste) for beginner cooks (and a reminder for me).
    -Extremely inspiring. So many ways to take a dish.
    -Beautiful pictures, informative and interesting insets
    -Almost every ingredient you can imagine. separate flavor profiles for different varieties. For example there are 12 categories for beans, not to mention lentils and peas, and 20 categories for beef.


    cons:
    -Doesn't cover many ethnic foods in depth. For example, the category "Ethiopian" lists "spices", not specific spices.
    -In general focused more on European cuisines.
    -The photos aren't captioned. The food in them looks delicious, so I'd like to know a little more about it, at least the name of a dish.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 23, 2008

    more from this reviewer

    Spice Reference

    This heavy, almost 400-page tome is a great idea for someone who is already a good cook, but who would like to become a gourmet. It's divided into three sections: Learning the Language of Food, Communicating Via the Language of Food, and The Charts, which focuses on the matchmaking of flavors. It's quite detailed. Why there's ten pages on cheese! It's a culinary reference book for the chef at heart.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 30, 2012

    Great reference book, but printed version would be better

    I really enjoyed the content of the book - I give that a 5/5. The authors explain the different types of tastes and flavors and then provide a great reference for just about every ingredient you can think of.

    I love my Nook, but this book was limited by the Nook - I wish I had bought the printed version instead. I give format a 3/5, for an overall rating of 4/5. The bulk of the book is a reference of different ingredients that you don't read & absorb all in one setting. It's a reference that you'll refer to when using those ingredients. However, it's difficult to "flip through" and easily find the ingredient you're looking for. They're not broken out in the Contents tab, and there's no Index. I've resorted to highlighting ingredients I wanted to reference later so they would show up in the Highlights section.

    Overall, I recommend the book; however, buy the print version.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 23, 2012

    This book was a little difficult to navigate at first glance but

    This book was a little difficult to navigate at first glance but once you learn the layout the information is invaluable! My wife and I reference it constantly when trying to piece together ingredients in our fridge and have come across some AMAZING combinations. Truly a must have for any foodista.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 20, 2011

    An important reference now available as a Nook Book!

    A must have for those who have a hard bound copy at home but love to cook when away on vacation!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted August 31, 2009

    Inspiration at its best

    Need inspriration for a new dish. Here it is all in one place. You look up lemon or just about any other food or flavor and it tells you all the other flavors that it will go well with. Well worth the investment. Very simple to use and understand

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 2, 2009

    I Also Recommend:

    An indispensible book for the kitchen of every serious cook.

    I'm loving this book, especially for the seasonality charts. In winter time it's hard to be creative with just squash and root vegetables and slower cooking meats to choose from. This book inspires you to make the most of all of them. My current favorite is acorn squash which I roast with a little maple syrup, which is much healthier than brown sugar and butter. And I'm already looking forward to more choices to come in spring and summer by scanning the charts of ingredients that are in season then, and what herbs and spices go best with them. This book is much more comprehensive than Culinary Artistry which I still recommend highly for the tips on creating new dishes and planning a menu.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 20, 2009

    Well organized and informative. Slightly useful.

    A wealth of information on food pairings, more spice pairings. But I find I don't refer to it often. Didn't find anything 'new' to draw me to try. Maybe more for the novice who has a real interest in experimenting with foods.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted July 4, 2009

    favorite Book

    I love this book, it could be my favorite in a long time. So glad I found it. it is full of all kinds of helpful info.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 11, 2008

    The legend for the map

    I've always loved to try experimenting with different flavors but more often than not I end up over doing something. What I needed was a guide that could help point me in the right direction and give me a better understanding of the ingredients I'm mixing. This book does all that! I couldn't put it down last night after I bought it. This will be a book I buy friends and relatives for birthday's and Christmas presents. If you are a novice at-home chef like me, this book is amazing. I'm sure for those who are more skilled that this book would be a great reference to own.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 27, 2013

    not worth having on line

    The book is ok but your online version stinks. There is no scroll bar, no search or even the alphabets at the top to take you to the letter that you need. You can only use if you have a mouse with a wheel because that is the only way you can scroll down the page (that is to keep turning the wheel with your finger and hope the you can find the correct section that you need.)If I had it to do over I would have never purchased the online version as it is not worth the money and if I could I would get my money back and put it towards having the real book in my hands. I do not recommend that any purchase this online version. If you want the book buy the actual thing.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 24, 2013

    Love this book! We like it so much that we're getting another co

    Love this book! We like it so much that we're getting another copy to give away. It's great for those times you just think of what to make other than the same-old-same-old. You look up an ingredient and find a list of compatible flavors, with typeface indicating how great they are together. For parents tired of their kids complaining that they have no imagination, this will amaze. 
     
    It's not a cookbook ~ no recipes involved. It's an IDEA book. Hmmm, there's leftover pork in the fridge, what can I pair with it? Peaches & balsamic vinegar. I would never have come up with that, I only think of applesauce or sauerkraut. Some items list many variations, like pork ribs, pork chops, etc. with tips on cooking methods. If you know the basics but what new ideas, you'll love this book. If you know a lot but get stuck in ruts, you'll love this book. If you entertain people who are hard to impress and need some WOW flavor combinations, you'll love this book. 

    Also, it's great for when settling bets of the "you can't mix those flavors" variety. Pull out the book and prove master chefs agree with you. Of course they do, you got the idea from this book in the first place.Buy it. Enjoy it. Invite me over for dinner. I'm sure it will taste delicious.

    Was this review helpful? Yes  No   Report this review
See All Sort by: Showing 1 – 20 of 75 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)