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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 )
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 )
Product Description
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.
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Most helpful customer reviews
3 of 3 people found the following review helpful
3.0 out of 5 stars
Half Way to Where I Want to Be,
By
This review is from: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
My interest was looking for a book that would not only explain flavours, but also to better explain which flavours work best with what particular food. I wanted specific fruit and spice combinations. Some of that was here and some of it was simply missing.
22 of 25 people found the following review helpful
5.0 out of 5 stars
Lives Up To Its Title,
By
This review is from: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (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. I noticed that at least one flavor conflict (lavender and chestnuts) identified in a chef's quote did not make it into the lists - it might be worth scouring the quotes to look for other affinities and conflicts within the pages of the book for the next edition. They do not list two of my personal favorite flavor pals (strawberries + Drambuie, and cherries + harissa); however, my wife disagrees with me over the latter, so perhaps that is just as well. A searchable CD-ROM containing the lists would be a valuable enhancement to this text; it would be wonderful to be able to cross reference compatible flavors with the other dimensions of flavor (taste, mouthfeel, aroma, and "the X factor") which are identified in the book, in order to facilitate experimenting with the types of contrasts which often lead to the creation of a successful dish. None of the foregoing, however, should take away from the scope and accomplishment of this magnificent, ambitious, and highly useful work. Highly recommended.
3 of 4 people found the following review helpful
5.0 out of 5 stars
Godsend!,
By A D Baker (ontario Canada) - See all my reviews
This review is from: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
I read a couple of the reviews before I bought this book. Those who reviewed it negatively I suppose couldn't wrap their brains around not having an index in the book. But everything is in alphabetical order--so if you would like to know what to season or serve with chicken, you just have to look for the "C"s... and then look for the "h"es... It's like a dictionary--in alphabetical order!!Anyway, I LOVE this book. It's very easy to understand, and has allowed me to create some very tasty dishes! If you love to cook, and are looking for new flavours, or are just starting out, you'll love this book! A definite buy!
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