The Flavor Bible
The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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Product: Book
ISBN-10: 0-316-11840-0
ISBN-13: 9780316118408
Publisher: Little, Brown & Company
Country:
Year: September 16, 2008
Edition: 1
Size: 19.30 x 26.42 x 3.56cm
Number of pages: 392
Weight: 1,315gr
Binding: Hardcover
ISBN-10: 0-316-11840-0
ISBN-13: 9780316118408
Publisher: Little, Brown & Company
Country:
Year: September 16, 2008
Edition: 1
Size: 19.30 x 26.42 x 3.56cm
Number of pages: 392
Weight: 1,315gr
Binding: Hardcover
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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.
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.
reviews
The Flavor Bible 
I was very impressed with the quick shipment and the condition of the book and I will use this book for referencing. Thank you very much. Cathy's Sweets
I was very impressed with the quick shipment and the condition of the book and I will use this book for referencing. Thank you very much. Cathy's Sweets
Well Pleased 
I had always thought that a book like this would be beneficial and it is. However, I was thinking more in the line of spices for different dishes. This book gives much more than that … it tells you about combinations of food with food. I will enjoy using this book … it will help me prepare things I might not of before.
I had always thought that a book like this would be beneficial and it is. However, I was thinking more in the line of spices for different dishes. This book gives much more than that … it tells you about combinations of food with food. I will enjoy using this book … it will help me prepare things I might not of before.
disappointing 
This book really was disappointing to me. It is basically a list of ingredients and a list of things that might go with them, just lists. There are quotes from chefs but they are not indexed. There are no explanations of how or why the ingredients complement each other. There is a rating system of how well items go together but I think most of the bold or astericked items are pretty obvious to an avid cook or chef. I was expecting an education in ingredients but found, well, lists …
This book really was disappointing to me. It is basically a list of ingredients and a list of things that might go with them, just lists. There are quotes from chefs but they are not indexed. There are no explanations of how or why the ingredients complement each other. There is a rating system of how well items go together but I think most of the bold or astericked items are pretty obvious to an avid cook or chef. I was expecting an education in ingredients but found, well, lists …
Exactly What I was looking for
I was searching for a book that told me which foods pair well together, this is exactly what I was looking for. I watch TV shows such as Top Chef, and the Next Food Network Star, and I wondered how they knew which foods complimented each other and why. (Especially on such spur of the moment timing.) This book has a few chapters on balancing tastes (bitter, salty, sweet, etc)a chapter of paragraphs from chefs who have found how to compliment flavors, and then an A to Z list of each food and spice and what other foods and spices go well with it, also, what flavor the food or spice carries. I totally recommend this to anyone who likes to experiment, or come up with their own recipes.
I was searching for a book that told me which foods pair well together, this is exactly what I was looking for. I watch TV shows such as Top Chef, and the Next Food Network Star, and I wondered how they knew which foods complimented each other and why. (Especially on such spur of the moment timing.) This book has a few chapters on balancing tastes (bitter, salty, sweet, etc)a chapter of paragraphs from chefs who have found how to compliment flavors, and then an A to Z list of each food and spice and what other foods and spices go well with it, also, what flavor the food or spice carries. I totally recommend this to anyone who likes to experiment, or come up with their own recipes.
My go-to cooking reference
I use this book as a reference if I have a bit of this and a bit of that on hand … Say I have some cilantro but want new or even classic ideas of what I can prepare with it based on items already in my pantry or want to make something I don't normally make … I will look up »cilantro« in The Flavor Bible and see that it goes great with tomatoes, lemongrass, limes, coconut, and other flavor combinations. If all you are interested in is reading a set recipe and following it to the »T,« then this is not the book for you. I fit into this category until recently, but found a balance between following a recipe and improvising and even making my own recipes with The Flavor Bible as my reference. If you are a cook who wants to learn basic flavor combinations or who would like to improve his or her culinary repertoire and move on to more exotic flavor combinations, this is the ideal foundation/idea book.
I use this book as a reference if I have a bit of this and a bit of that on hand … Say I have some cilantro but want new or even classic ideas of what I can prepare with it based on items already in my pantry or want to make something I don't normally make … I will look up »cilantro« in The Flavor Bible and see that it goes great with tomatoes, lemongrass, limes, coconut, and other flavor combinations. If all you are interested in is reading a set recipe and following it to the »T,« then this is not the book for you. I fit into this category until recently, but found a balance between following a recipe and improvising and even making my own recipes with The Flavor Bible as my reference. If you are a cook who wants to learn basic flavor combinations or who would like to improve his or her culinary repertoire and move on to more exotic flavor combinations, this is the ideal foundation/idea book.
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© 1994–2010 Sascha Hendel
last update: 3/19/2010
URL: http://www.book-info.com/isbn/0-316-11840-0.htm
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