The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

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Little, Brown, Sep 16, 2008 - Cooking - 392 pages
27 Reviews
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship


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 BIBLE is an essential reference for every kitchen.
 

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Methods of cooking!

User Review  - Sheri D. - Overstock.com

I love this book! I am not a professional chef but I want to come close to being a home chef!! This book once you open it you can not put it down! Finally a book that explains methods! What spices go ... Read full review

Great Cookbook!

User Review  - shopp1ng - Overstock.com

Spices are valuable to good health and this book shows you how to use everything you can imagine. Its very interesting just to read but putting the recipes into action turns a simple dish into something youd find in a 5 star restaurant. I have many cookbooks but only NEED this one! Read full review

Contents

Preface
FLAVOR MATCHMAKING THE CHARTS
Acknowledgments
Copyright

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About the author (2008)

KAREN PAGE is the coauthor of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning Becoming a Chef. She is the recipient of the 1997 Melitta Bentz Award for Women's Achievement, and a graduate of the Harvard Business School (whose alumnae network she heads) and Northwestern University, which named her to The Council of 100 leading alumnae.

ANDREW DORNENBURG is the coauthor of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning Becoming a Chef. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, JUdson Grill, and March in New York City, and Biba and the East Coast Grill in Boston. He attended the School for American Chefs, where he studied with Madeleine Kamman.

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