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.