Books : The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780316118408
ISBN: 0316118400
Label: Little, Brown and Company
Manufacturer: Little, Brown and Company
Number Of Items: 1
Number Of Pages: 392
Publication Date: September 16, 2008
Publisher: Little, Brown and Company
Sales Rank: 684
Studio: Little, Brown and Company
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Editorial Review:
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.
Average Rating: 
Rating:  -
I have been searching for a book like this since the time I became interested in cooking.
I can now easily find the ingredients for fish, meat, veggies or anything...It's as if I have an "encycleopedia" of what flavors go together, at my disposal in the kitchen...It's AMAZING!
Rating:  -
I like a cookbook with guides one to flavor combinations, rather than provides strict recipes. This one meets that criteria. It is not for a beginning cook, though, as I think it takes some experience to know what will work for you.
Rating:  -
the book is great it only gets a 3 because there really isnt a matrix system. I suppose if the book was translated into a software tittle it would be much easier to use.
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Bought this book w/o a whole lot of information about it. Can't believe it -- I now have the resource I've been looking for --
I'm a cook with some years of experience, a huge cookbook collection, a list of classes taught by renowned experts and cookbook writers, and still I yearned for a reference that gave me the info on what goes with what (w/o me researching my whole library or classnotes. I guess I need "permissions" and this book gave it to me.
Tonight I made redfish (snapper in the book) with a crust of almonds, chives, parsley and dill (methodology learned in all those classes). Served w a favorite zuchinni recipe that included the "go-to" ingredients for snapper, and roasted potatoes with light sprinkling of rosemary and salt (again, a "go-to" herb for the main dish).
It wasn't overkill (my worry) -- it just plain worked and I did it w/o a single recipe. Cut my cooking time in half and raised my personal culinary "thermometer" by a ton of degrees.
If you cook, know methodology and are looking for a silent but knowledgeable help in the kitchen, buy this book. It's a gem!!!
Rating: -
I am enamored with The Flavor Bible! Just thought I better come clean.
I have a passion for intuitive cooking, and I prepare foods according to season with a huge focus on using local and fresh ingredients. While I value the thought process that goes into creating a recipe and often am inspired by them, I treasure using my own creativity coupled with the at the moment flavor of the fresh components to bring a dish to the table.
This book is a dream come true for me. It is bending my mind and pushing my palate and skills to a whole new level. Kudos to the authors for creating this gem!
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