The Flavor Bible and over one million other books are available for Amazon Kindle. Learn more
CDN$ 26.33
  • List Price: CDN$ 42.00
  • You Save: CDN$ 15.67 (37%)
In Stock.
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Add to Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover – Sep 16 2008


See all 5 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
CDN$ 26.33
CDN$ 26.33 CDN$ 41.37

Join Amazon Student in Canada



Frequently Bought Together

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs + Ratio: The Simple Codes Behind the Craft of Everyday Cooking + On Food and Cooking
Price For All Three: CDN$ 68.88

Show availability and shipping details

  • In Stock.
    Ships from and sold by Amazon.ca.
    FREE Shipping. Details

  • Ratio: The Simple Codes Behind the Craft of Everyday Cooking CDN$ 13.71

    In Stock.
    Ships from and sold by Amazon.ca.
    FREE Shipping on orders over CDN$ CDN$ 25. Details

  • On Food and Cooking CDN$ 28.84

    In Stock.
    Ships from and sold by Amazon.ca.
    FREE Shipping. Details


Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

Product Details

  • Hardcover: 380 pages
  • Publisher: Little, Brown and Company; 1 edition (Sept. 16 2008)
  • Language: English
  • ISBN-10: 0316118400
  • ISBN-13: 978-0316118408
  • Product Dimensions: 25.1 x 19.6 x 3.8 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Bestsellers Rank: #244 in Books (See Top 100 in Books)


What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.3 out of 5 stars
Share your thoughts with other customers

Most helpful customer reviews

24 of 27 people found the following review helpful By Robert Pattison on Nov. 11 2008
Format: Hardcover
This book takes the core of the authors' previous book "Culinary Artistry" (which contains a list of just about any food you might wish to eat, and the flavors do and do not go with that food), and expands it to include a greater range complementary flavors, based on interviewing chefs and reviewing menus and recipes throughout America, based on evolving tastes since the earlier book came out.

The Flavor Bible is better organized in many respects than Culinary Artistry - more food combinations listed, flavor affinities ranked (from "marriages made in heaven" to merely recommended), flavor conflicts better identified, and less of the authors' rather frou frou prose. Classic combinations of multiple flavors are provided as well (use these herbs and oils for Greek, use those for Thai). Chef's quotes provide interesting insights about flavor and technique throughout as well.

If you are an improvisational cook, this might well become the most useful cooking reference on your shelf. Buy this volume instead of Culinary Artistry if you don't already own the earlier book, but if you already own Culinary Artistry, you will want to own this one as well (I grabbed it the day I saw it). Pass on your much used, food stained copy of Culinary Artistry to a new cook.

My main quibble with the Flavor Bible would be that the three-column layout make it somewhat difficult to spot the main food at the head of each list - in this regard, I would have preferred that the authors stick with the layout of the list in Culinary Artistry.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
9 of 10 people found the following review helpful By Natashya on Sept. 18 2009
Format: Hardcover
The Flavor Bible is a great resource for those of us who like to cook without a recipe from time to time. I would say it is not for the beginner cook, who might need step-by-step instructions for creating a meal. The Flavor Bible presents, in alphabetical order, a rich variety of foods and flavours with corresponding ingredients to complement them. Some may be classic pairings and others quite unexpected and inspiring. The pairings are not just from the authors, but are a compilation of the best combinations from dozens of world famous chefs.
This is a perfect book for me, a spice and condiment collector who, once I get these treasures home, wonders what to do with them!
The book is prefaced with two chapters devoted to all the factors that go into how we taste foods, and the rest of the book is an encyclopedia of flavour matchings. I love that it is peppered with quotes and facts from chefs and cooks from around the world.
I look forward to reading Culinary Artistry one day soon.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
2 of 2 people found the following review helpful By R.A. Pierson on Jan. 17 2013
Format: Hardcover Verified Purchase
This is a great kitchen reference for beginning and advanced chefs in waiting. Nothing really for direction, but absolutely tremendous for experimentation. This is a dense volume packed with useful information. I have not seen anything better.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
2 of 2 people found the following review helpful By Timothy B. Riley on March 17 2011
Format: Hardcover
I started learning to cook by following recipes that were either handed down to me or that I got out of a cookbook or magazine. When comparing this method to professional chefs who pull together wonderful, creative dishes with seemingly effortless ease it seems amateurish and simplistic, however it is a necessary phase. By following recipes I learned crucial techniques as well as what a well prepared meal should look and taste like.

The next phase started when I tried to create my own recipes by first substituting one ingredient for another and later by going off the reservation completely by trying food combinations that I had never encountered in my recipes. Sometimes this worked, sometimes it led to disaster. Enter The Flavor Bible.

A few reviewers have criticized this book for being a mere collection of lists of ingredients. Far from that, I see it as the Rosetta Stone for serious home cooks and professional chefs alike. As I have learned to use fresh, locally grown foods more I am often searching for a way to combine them. Trying to find a recipe that allows me to take advantage of a bumper crop of artichokes, sweet onions and garden grown thyme can be challenging. By using The Flavor Bible I look up artichokes and I can see what ingredients compliment it and I can put together a great tasting dish. However, this is only one element of the book.

Beside listing ingredients and pairing them with other flavors the book also lists cuisines that make use of the ingredient in question. You may also look up a specific cuisine (Indian, Thai, Tex-Mex, Moroccan, etc.) and find commonly used ingredients, Flavor Affinities and often, a paragraph or two from a professional chef. Something else that I liked was that you could look up seasons (summer, winter, etc.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
By Mylène Bergeron Francoeur TOP 1000 REVIEWER on July 20 2014
Format: Hardcover Verified Purchase
This book is not exactly what I thought it would be.

The concept is pretty simple: it has a very long list of ingredients, and it lists all the pairings possible, according to some chefs. I'm not personally too fond of the "celebrity chef" approach, but I do have to concede they have experience.

Their ranking system uses visual cues to tell us what flavor pairings are the best, using bold font and caps. Sometimes, it makes for very long lists of items, in alphabetical order. I would have made that in order of importance (very classic to more adventurous), because it sometimes looks like a very big mess.

Also, the season, taste, function, weight and volume will be shortly described. They might tell you the most common techniques for preparing the ingredient, give you tips about using it, describe the flavor affinities, and which ones are incompatible.

The book is very informative, but I think it could have been made into something more comprehensible and well organized. Comments from chefs are all over the place, and sometimes it's difficult to follow the list of pairings within the layout. Also, about 98% of the book is the listings of flavors pairings. I was expecting a bit more material in terms of how to select the pairings, and be adventurous in the kitchen, like why one thing works while the other will not.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Product Images from Customers

Most recent customer reviews

Search


Feedback