Dimensions: 392 Pages, 7.87 × 10.24 × 1.57 in
Published: September 16, 2008
Publisher: Little, Brown And Company
The following ISBNs are associated with this title:
ISBN - 10: 0316118400
ISBN - 13: 9780316118408
About the Book
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, the authors present the definitive guide to creating "deliciousness" in any dish.
From the Publisher
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.
About the Author
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
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.