The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative ChefsHardback
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- Publisher: Little, Brown & Company
- Format: Hardback | 380 pages
- Dimensions: 201mm x 257mm x 41mm | 1,406g
- Publication date: 16 September 2008
- Publication City/Country: New York
- ISBN 10: 0316118400
- ISBN 13: 9780316118408
- Edition: 1
- Illustrations note: , colour illustrations, frontispiece
- Sales rank: 3,439
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 essentialreference for every kitchen.
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Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's "L'Ame et L'Esprit" magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. "What to Drink with What You Eat," "Becoming a Chef," "Dining Out," and "The New American Chef" were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the "Washington Post." Karen Page is a graduate of Northwestern and Harvard Business School. 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 Web site is www.becomingachef.com. "
By Nathanael Boehm 08 Jul 2012
I love this book! It's what I've been needing for so long - the perfect cook's companion reference; what goes well with any ingredient, technique and even season of the year. Not as comprehensive as Spices Notes and Recipes but covers far more ingredients; herbs, meats, vegetables and much more. Now I can literally grab any ingredient out of the pantry and figure out what to cook for dinner.
By Diana Badea 01 Sep 2010
I must say from the beginning that this is the single, most helpful book that a passionate cook can own. It doesn't matter if you are a chef or just a home cooking mother, this is book makes the difference between ordinary food and savory meals!
The Flavor Bible offers quick and easy access to most of the ingredients that are used in a kitchen and all the wonderful ways in which they can be combined. It helps you make wonders out of an piece of ingredient, combining and pairing the most wonderful tastes and aromas. Items are displayed in alphabetical order just like a neat and orderly dictionary and there are also occasional dishes suggestions. All you have to do is open the book and inspiration is right there!
This is not a book that you read once and forget about it on the shelves. This Flavor Bible is that book that always gets food stains from continuous and daily use, that book that you wish you could carry in your head at all times.
The effort and care that the authors put into this book is truly amazing.
Inspired....Open yourself to a delicious new experience. --Oprah Winfrey in "O"Magazine