Read The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Online Free - 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.
|Title||:||The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs|
|Number of Pages||:||380 pages|
August 24, 2011
I don't understand why so many people like this book. I found it to be both confusing and unnecessary. Anyone with a nose and a set of tastebuds can figure out that asparagus tastes nice with butter or that maple syrup goes with French toast or that LETTUCE works well with BACON, BREAD, and TOMAT...
September 26, 2013
Let me start off by giving you the bad:
You are going to want this book for your collection so don't bother with borrowing it from the library.
The library wants their copies back-I know! The nerve!
This is not really a book for beginner's. It doesn't tell you step by step what to do with food.
July 24, 2011
In these days of high food and gas prices, I do not part with my dollars easily. Every time I pull out my wallet, it is only after much thought and some time spent foraging for cheaper alternatives, or else a realization that the coveted item is just that -a want instead of a need.
Books are high...
January 13, 2009
This is not a cookbook, and that's a good thing.
There are no recipes, only lists and descriptions of compatible flavors, along with reflections from a handful of well-known and trendy chefs. Apparently geared to the professional cook (unless sous-vide has become a home cooking technique), it can...
August 10, 2011
This book is one of the most helpful tools in my kitchen. It lists food alphabetically and each entry has a number of flavor suggestions. For instance: FRENCH TOAST. Maple syrup. Bananas. Sausage. Some flavor combinations are so out-there that I'd never have thought of trying them, while others a...
April 08, 2013
After checking this book out multiple times at the library I finally own it. A must have for anyone that wants to take their cooking to the next level. No recipes, very little on technique, just page after page after page of flavor listing charts and brief ideas from chefs that like to use the in...
February 17, 2015
This is not a recipe book, so don't buy or read it looking for that. Instead, this is a book for upping your game as a home chef. If you want to make up your own creations (or riff off of recipes or improve old favorites) this book will teach you how to do that without having your food turning ou...
April 12, 2010
I have longed for just this book for years! You wouldn't believe how excited I was when I saw it. If I could only keep one book it my kitchen, this would be the one.
This is not a cookbook. Not really. It's more like a flavor encyclopedia: Look up a spice, herb, vegetable, or even season or type o...
February 05, 2011
This is an incredible reference, especially for cooks who enjoy 'winging-it' instead of always following closely to recipes. This gives great guidance for flavor combinations that work, and allows for 'safe' creativity in the kitchen. I turn to this book almost weekly, and far more than any cookb...
September 30, 2012
A curious culinary compendium for cooks keen to cop comely combinations of comestibles, the book is basically a big alphabetized list of ingredients, with everything from achiote seeds (p. 37) to zucchini blossoms (p. 374). A typical entry (p. 199) looks like this:LEMONS, PRESERVED