The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most…

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The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most…

by Andrew Dornenburg, Karen Page

Little, Brown And Company | September 16, 2008 | Hardcover

The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most Imaginative Chefs is rated 5 out of 5 by 1.
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.

Format: Hardcover

Dimensions: 392 pages, 10.25 × 7.88 × 1.75 in

Published: September 16, 2008

Publisher: Little, Brown And Company

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0316118400

ISBN - 13: 9780316118408

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Reviews

Rated 5 out of 5 by from Must Have! This is book is a culinary must have for anyone creative in the kitchen. If I had to chose one book to have in my kitchen this one would be it (I have hundreds so this is just hypothetical). What this book is a Thesaurus for flavour combinations, some familiar, many are not. It contains 1000's of ingredients, and other ingredients that pair well with them making is a necessity for any chef, or culinary student. It also contains popular chefs favourite dishes and combinations in conjunction with the listings. Cant stress how useful this book has been!
Date published: 2011-07-28

– More About This Product –

The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most…

by Andrew Dornenburg, Karen Page

Format: Hardcover

Dimensions: 392 pages, 10.25 × 7.88 × 1.75 in

Published: September 16, 2008

Publisher: Little, Brown And Company

Language: English

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 is www.becomingachef.com.
  

Editorial Reviews

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
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