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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
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Products DescriptionGreat cooking goes beyond following a recipe – is how to convince the seasonal ingredients for flavor as possible from them. On the basis of combined experience in dozens of chefs in many restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to the creation of "pleasure" to any dish. Thousands of component entries, organized alphabetically and cross-references, 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 mouth with herbs, spices and other seasonings, and balance the sensual elements, emotional and spiritual o. . . More>>
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Tags: America's, Andrew Dornenburg, Based, Bible, Chef's, Combinations, Creativity, Cross References, Culinary, Definitive Guide, Dish, Dozens, Essential, Flavor, Guide, Herbs, Imaginative, Karen Page, Most, Pleasure, Restaurants, Seasonal Ingredients, Seasonings, Sensual Elements, Spices, Texture, Treasure Trove, Wisdom
November 7th, 2009 at 12:27 pm
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.
November 7th, 2009 at 2:34 pm
I bought this book as a gift for someone that cooks. With its detail on mixing ingredients for different flavors I feel that it will be a great gift.
November 7th, 2009 at 3:26 pm
Very disappointing compared to What to Drink with What You Eat. Basically copied the approach, but it doesn’t really work with this subject. Too elementary and not especially useful, unlike What to Drink, which is far more polished and a constantly useful reference.
November 7th, 2009 at 3:37 pm
After reading the reviews, I expected brilliance. I expected new ideas on food combination which would enhance flavors and make them stunning. I was disappointed. This book is an alphabetical listing of foods and spices each with a list other foods and spices which are often used together. But who needs to buy a book, or use shelf space to know that cinnamon goes good with apples and pumpkins? There is no epiphany here. There are a lot of quotes from chefs bragging about their culinary superiority and artistry, but these are not helpful or useful tips. As far as flavor combinations, I didn’t see anything new.
This book is a compendium of consensus of flavor blending. What an anti-creative process! It distills cookbooks into cookbook flavoring.
If you want to improve your cooking, or create new dishes, skip this book. You will be much better off experimenting, and creating new flavor blends.
November 7th, 2009 at 4:46 pm
I was very impressed with the quick shipment and the condition of the book and I will use this book for referencing. Thank you very much.
Cathy’s Sweets