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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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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
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.
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Top Customer Reviews
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 ›
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.
Lucille had asked me several times over the Christmas break, as we chatted happily and celebrated Christmas together at my Dad's place in Ontario. Lucille is Joanna's brilliant best friend, a multi-lingual vivacious Italian New Yorker, now living in Montreal. She is a super foody - she loves to talk and she loves great food - we were having fun, and I could she was seriously interested.
I thought of Lucille immediately when I spotted "The Flavor Bible" at a bookstore in Vancouver, several days later. I was amazed and delighted when I started flipping through it - I knew immediately I had to have this book. I bought two copies, one for me and one to send to Lucille.
This book is brilliant! Flavors are arranged alphabetically, and each flavor is examined in delicious detail.
Say you want to do something with Apples, for example. Flip to the section on Apples, and you get such facts as season, taste, function, weight, and volume; a list of cooking techniques, a lengthy list of flavors and ingredients that combine well with apple, Next you get tips and dishes from famous chefs (such as Emily Luchitti of Farallon, or Michael Laiskonic, from Le Bernardin). Finally you get my favorite part, the Flavor Affinities, a deliciously-detailed list (apples + almonds + caramel or apples + cinnamon + dark chocolate + yams, for example). It's so cool! I love it!
Ok, let's try something else, something savory. Foie Gras. Again, a nice list of complementary ingredients - including allspice, Armagnac, cherries, figs, grapes, rhubarb! Dishes like Carrie Nahabedian's Foie Gras with Roasted Plums.Read more ›
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.
Most recent customer reviews
This book is fantastic for cooking flavor combination ideas, especially for the experienced cook who doesn't need a recipe. Read morePublished 2 months ago by elrwilli
Really fantastic. This is my second copy. I wanted as a reference for work.Published 3 months ago by G. Blais
as a professional cook this is my go to for new and exciting flavor pairings.Published 3 months ago by Amazon Customer
Probably the best 'principles-based' cookbook I've ever owned. If you want to take your cooking skills beyond recipes, then you need this book on your cookbook shelf. Read morePublished 3 months ago by Darren B.
This book should be in every chefs kitchen. It is amazing and a culinary adventure every time you pick it up to improve your techniques. It gets you thinking outside the box.Published 6 months ago by Nik W
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