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


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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: 20 x 4.4 x 26 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Bestsellers Rank: #356 in Books (See Top 100 in Books)

Product Description

Review

Inspired....Open yourself to a delicious new experience. Oprah Winfrey in O Magazine

The Flavor Bible...is amazing. Sandra Lee on the Today Show, on her favorite books for holiday gifting

One of the best cookbooks of the year. Sara Moulton on Good Morning America

A seminal work...Destined to become a classic. Lucinda Scala Quinn on Martha Stewart Living Radio

I love The Flavor Bible...[One of 19] must-have food books [of all time] Ellen Rose on NPR's Good Food 

One of the best books of the year.—People

Unique Newsweek

Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor. Associated Press

Readers will find themselves referring to this handsome volume again and again. Publishers Weekly

A unique resource...Wonderfully inspiring and immensely useful. Library Journal

Sets down in print what has often been believed inexpressible. Booklist

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

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.
  

Customer Reviews

4.4 out of 5 stars

Most helpful customer reviews

27 of 30 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.
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2 of 2 people found the following review helpful By Hunter Hill on March 8 2014
Format: Hardcover Verified Purchase
The contents of this book are great.
The layout is poor for a book with over 300 pages.
I used it a lot when I got it, and much like any other resource book, the more you use it, the less you need to look at it.
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9 of 11 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.
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4 of 5 people found the following review helpful 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.
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By kl on Dec 6 2014
Format: Hardcover Verified Purchase
I can't get enough of this book. It is organized alphabetically by ingredient so when curiosity strikes it is easy to find what you are looking for. Many of the ingredients are accompanied by handy tips and all describe taste, weight and volume (i.e. how strong a flavour is) and suggest techniques to use it. The small stories from chefs throughout the book are inspiring and really get the creative juices flowing, not to mention they make me hungry reading them!
The only warning I have is that this is not a great book for beginners. This is not a recipe book and you will want to feel comfortable experimenting and creating new flavours on your own in order to get the most out of it. If you enjoy spending time in the kitchen you'll love this book.
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