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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs |  | Authors: Karen Page, Andrew Dornenburg
Publisher: Little, Brown and Company
Category: Book
List Price: $35.00
Buy New: $21.88
as of 11/23/2009 17:23 MST details
You Save: $13.12 (37%)
New (33) Used (14) from $21.88
Seller: sbd-
Rating:  66 reviews
Sales Rank: 390
Media: Hardcover
Edition: 1
Pages: 392
Number Of Items: 1
Shipping Weight (lbs): 3
Dimensions (in): 10 x 7.7 x 1.6
ISBN: 0316118400
Dewey Decimal Number: 641.5
EAN: 9780316118408
ASIN: 0316118400
Publication Date: September 16, 2008
Availability: Usually ships in 1-2 business days
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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.
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| Customer Reviews:
Showing reviews 1-5 of 66
 Great reference November 7, 2009
Natalie Helmy (Oslo, Norway)
1 out of 1 found this review helpful
I wasn't sure about this book when I saw it on amazon. Even when I received it and looked through it I wasn't all that excited. But the next day when I was making pasta and wanted to throw some ingredients together, wow did this book ever come in handy. I was able to cross reference ingredients to see if they fit well together. And I've been using this book almost every day since. It's fantastic if you don't always want to follow a recipe or even if you want to substitute certain ingredients and aren't sure what works well together. Wonderful reference book if you love cooking.
 Knowledge is Power November 2, 2009
Jim H. Cloud Jr. (Al)
Any food that is tasteless is not likable. Americans look to foods to taste flavorful. Taste is related to our taste buds. The knowledge in this book tells one how herbs and spices can be used to affect the four basic tastes. Knowing how to awaken the hidden flavors in foods that will pleasure our taste buds is what this book will help you do.
AWESOME BOOK! October 21, 2009
Christopher P. Hanson
1 out of 1 found this review helpful
I love this book! I am an amateur cook, as in this is the only book I own on cooking and I got tired of eating doctored up dishes. However, I can see how more professional chefs would like this book as well, since they have experience with all the spices and ingredients.
But so far, I've made quite a few good tasting meals just by using the lists in this book alone. Definitely worth the buy.
awesome, but a challenge for a beginner October 19, 2009
J. Francis (Morganton, NC)
1 out of 1 found this review helpful
Terrific book and you'll have lots of creative meals with this as a reference. I am really just a novice - trying to break out of the standard recipe rut...but this has been a great "teacher" for me and I am learning not just"what goes with what," but also - why some things go together well and some don't. Try it!
Great in Reference Book, in Hardcover; NOT for Kindle October 10, 2009
Stan R. Mierzejewski (Minneapolis)
1 out of 1 found this review helpful
I first bought this book as a Kindle download. It is not suited to the Kindle format. That said, the hardcover book is fantastic. This is for cooks who want to venture off the cookbook farm and create. While yes some of the recommended pairs are comman sense, many are great insight into creating flavor and balancing ingredients. I highly recommend this book for the home cooks reference library. Just received mine this week and it already has a small "food blemish" on page 163.
Showing reviews 1-5 of 66
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