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The Flavor Bible - by Andrew Dornenburg & Karen Page (Hardcover)

The Flavor Bible - by  Andrew Dornenburg & Karen Page (Hardcover) - image 1 of 1
The Flavor Bible - by  Andrew Dornenburg & Karen Page (Hardcover) - image 1 of 1
$23.99 sale price when purchased online
$45.00 list price

About this item

Highlights

  • Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.
  • James Beard Foundation Book Awards (Reference Boty) 2009 1st Winner
  • About the Author: Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes.
  • 392 Pages
  • Cooking + Food + Wine, Specific Ingredients

Description



About the Book



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, the authors present the definitive guide to creating "deliciousness" in any dish.



Book Synopsis



Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs

Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.

Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.

The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to:

  • explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony;
  • work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;
  • brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac;
  • deepen or intensify flavors through layering specific ingredients and techniques;
  • and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal.
Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library.

For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.



Review Quotes




"Andrew Dornenburg and Karen Page are accomplished authors, respected food authorities, and industry leaders with exceptional talent and vision in writing some of the industry's most well-respected books."--Culinary Institute of America

"Andrew Dornenburg and Karen Page's books have enriched the fount of culinary knowledge. They move the culinary culture forward thoughtfully and intelligently... They've done a marvelous job of making the history, culture, and even science of food compelling."--Mia Stainsby, Vancouver Sun

Associated Press

Booklist

Emily Nunn in The Chicago Tribune

Library Journal

Lucinda Scala Quinn on Martha Stewart Living Radio

Newsweek

Oprah Winfrey in O Magazine

People

Publishers Weekly

Sara Moulton on Good Morning America

The Flavor Bible...is amazing. Sandra Lee on the Today Show, on her favorite books for holiday gifting

I love The Flavor Bible...[One of 19] must-have food books [of all time] Ellen Rose on NPR's Good Food



About the Author



Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.

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 website is www.becomingachef.com.

Dimensions (Overall): 10.1 Inches (H) x 7.8 Inches (W) x 1.7 Inches (D)
Weight: 2.8 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 392
Genre: Cooking + Food + Wine
Sub-Genre: Specific Ingredients
Publisher: Little Brown and Company
Theme: Herbs, Spices, Condiments
Format: Hardcover
Author: Andrew Dornenburg & Karen Page
Language: English
Street Date: September 1, 2008
TCIN: 11832718
UPC: 9780316118408
Item Number (DPCI): 247-02-6956
Origin: Made in the USA or Imported
If the item details above aren’t accurate or complete, we want to know about it.

Shipping details

Estimated ship dimensions: 1.7 inches length x 7.8 inches width x 10.1 inches height
Estimated ship weight: 2.8 pounds
We regret that this item cannot be shipped to PO Boxes.
This item cannot be shipped to the following locations: United States Minor Outlying Islands, American Samoa (see also separate entry under AS), Puerto Rico (see also separate entry under PR), Northern Mariana Islands, Virgin Islands, U.S., APO/FPO, Guam (see also separate entry under GU)

Return details

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4.7 out of 5 stars with 6 reviews
0% would recommend
1 recommendations

Not That Great!

3 out of 5 stars
Thumbs down graphic, would not recommend
Wildflower61 - 3 years ago, Verified purchaser
The book is nice but it's lacking in easy look up. I thought the back would have a reference as to what page to find whatever food tour making and that would be where you would find all the spices that would add great flavor to it. The entire book is a big jumble and very unorganized. I haven't even used it since I got it. trying to find things is almost impossible.
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5 out of 5 stars
Likethatabbasong - 7 years ago, Verified purchaser
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 anytime that someone brings a book. I ask them if they enjoy cooking, if they say yes, I recommend without fail.
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