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

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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)

by Karen Page (Author), Andrew Dornenburg (Author)

4.0 out of 5 stars See all reviews (10 customer reviews)

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Product Details

Hardcover: 392 pages
Publisher: Little, Brown and Company; 1 edition (Sep 16 2008)
Language: English
ISBN-10: 0316118400
ISBN-13: 978-0316118408
Product Dimensions: 25.4 x 19.6 x 4.1 cm
Shipping Weight: 1.3 Kg

Average Customer Review: 4.0 out of 5 stars See all reviews (10 customer reviews)

Amazon.ca Sales Rank: #2,434 in Books (See Bestsellers in Books)

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#2 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
#4 in	Books > Cooking, Food & Wine > Professional Cooking > Professional
#6 in	Books > Home & Garden > Entertaining

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Product Description

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 BIBLEis 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.

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Customer Reviews

10 Reviews

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4.0 out of 5 stars (10 customer reviews)

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13 of 17 people found the following review helpful:

5.0 out of 5 stars Lives Up To Its Title, Nov 11 2008

By	Robert Pattison (Toronto, Ontario) - See all my reviews (TOP 1000 REVIEWER) (REAL NAME)

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.

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2 of 2 people found the following review helpful:

5.0 out of 5 stars A Must-Have Resource Book for the Kitchen, Sep 18 2009

By	Natashya "Cookbook Lover" (Ontario) - See all my reviews

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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3 of 4 people found the following review helpful:

2.0 out of 5 stars Impressive at first glance, Aug 4 2009

By	S. Campeau (Montreal, QC) - See all my reviews (REAL NAME)

Although impressive at first glance, I found the way the book was structered difficult to consult. I felt that it lacked ease when wanting to search for a specific ingredient.

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Most recent customer reviews

5.0 out of 5 stars Great at what it sets out to do

I love to cook and try new things, but I don't like to follow recipes.

This book is perfect for me and I've used it constantly since it came in... Read more

Published 1 month ago by T. McGowan

1.0 out of 5 stars This book is a mess!!
What kind of reference book has no index?? I found this book to be quite irritating to navigate and incomplete. Read more

Published 2 months ago by kin

5.0 out of 5 stars Now I make my own recipes
I have no training in cooking, just a follow the recipe kind of girl, and within minutes was able to invent tasty recipes. Read more

Published 4 months ago by Shayla

5.0 out of 5 stars The only thing stopping you is You!
This book is fantastic! Ever wondering if that ingredient match with THAT ingredient? That book will say it! Read more

Published 7 months ago by Nicolas Ky