The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

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Product Details

ISBN-13: 9780316244183
Publisher: Little, Brown and Company
Publication date: 10/14/2014
Pages: 576
Sales rank: 76,476
Product dimensions: 8.10(w) x 10.00(h) x 1.80(d)

About the Author

Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.

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The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the 5 out of 5 based on 0 ratings. 3 reviews.
Laura_Day1 More than 1 year ago
I am NOT a vegetarian, but The Flavor Bible is the most useful book in my kitchen, so as soon as I heard about The Vegetarian Flavor Bible I ordered it.  It's hard to believe that it is even bigger and even better than the original.  I'm very happy to have it as a guide to cooking with vegetables, grains, beans, mushrooms, and much more. Amazing photo’s. This looks more like a tabletop book than a cookbook. This is my favorite holiday gift for this year!
Anonymous More than 1 year ago
This book is incredible! It is 50 percent bigger than THE FLAVOR BIBLE, with dozens of new listings that did not appear in that book -- including quinoa and many other whole grains, and lots of types of greens (e.g. purslane and tatsoi), legumes (e.g. black lentils and split peas), and mushrooms (e.g. black trumpet and pom pom). I love the tips that are woven throughout the lists from leading chefs on how to work with various ingredients and create out-of-the-ordinary meatless dishes. Practically speaking, I find it a very helpful addition to have colored A-Z tabs on the right side for easy access to the information you want to have at your fingertips, not to mention the green ribbon bookmark to find your way back to a specific page. This will be a great gift to give food lovers this holiday season.
Anonymous More than 1 year ago