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Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most
About this item
Winner of the 2009 James Beard Book Award for Best Book: Reference and ScholarshipGreat 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 BIBLE is an essential reference for every kitchen.
Draws on the expertise of top chefs from leading restaurants to counsel home cooks on how to season ingredients to draw out the best possible flavors, in a detailed reference that contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.
Number of Pages: 380
Genre: Cooking + Food + Wine
Sub-Genre: General, Specific Ingredients / General, Methods / Professional, Essays, Food Science
Publisher: Little Brown & Co
Author: Karen Page & Andrew Dornenburg
Street Date: September 16, 2008
Item Number (DPCI): 247-02-6956
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overall: 5 out of 5 stars, see all reviews
Most recent reviews
Lots and lots of options
5 out of 5 stars
Likethatabbasong — 1 year ago
This is a great book for the aspiring amateur (or professional, I guess) chef. Rather than give you a set of steps to follow, it gives you unlimited options for using any one ingredient. I think of it as a thesaurus for cooking, whereas most cooking books are user manuals. I work at the library and ...see moreof the reviewer's review