The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative C... (Hardcover)
 
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative C... (Hardcover)

Edition 1
Overall Rating Rating 4.9  |  7 reviews  |  Write a review
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MSRP $38.00
Item #: 11256197
    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 p......more

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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.

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.


Author:
Dornenburg, Andrew
Genre:
COOKING / Methods / Professional
Audience:
General/trade
Edition:
1
Format:
Hardcover
Pages:
380
Language:
English
Publisher:
Little Brown & Co
Publish Date:
09/16/2008
Copyright Year:
2008
ISBN:
9780316118408
Height:
10.25 in
Wdth:
8.0 in
Thickness:
1.5 in
Unit weight:
3.15 lb
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Showing 5 most recent reviews on this product.

  • 5 Stars 6
  • 4 Stars 1
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  • 1 Stars 0
  • Nice gift for the cook

    I bought two of these as gifts for friends and family. It is not a cookbook, but shows how different herbs and spices can be used to produce different flavors.

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    • Would you recommend this to a friend? Yes

    twinkitty from Highlands Ranch, CO, Feb 25, 2014

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  • This is a very nice product for dinner parties.

    This book is a life saver for dinner parties and large groups of people that you need to feed with sophistcated pallets.

    • How did the image on site compare with the actual product? none
    • How accurate was the on site description of the product? very accurate
    • Please tell us about the quality of the product. High quality
    • Would you recommend this to a friend? Yes

    tomiet2 from Beloit, Wisconsin, May 22, 2012

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  • good buy

    Got this book because my husband and I want to learn uses for different spices. We looked through it got some really good stuff.

    • How did the image on site compare with the actual product? good
    • How accurate was the on site description of the product? good
    • Please tell us about the quality of the product. good
    • Would you recommend this to a friend? Yes
  • a must-have!

    This is amazing! A must-have for any cook looking not for a recipe book, but a flavor inspiration guide. Perfect for the intermediate to advanced cook as a reference for herb, spice, flavor and food pairings and help creating flavor profiles for one's own exciting dishes! Good for when you want to try something new and aren't sure what to combine it with. Allows you to branch out to new and exciting tastes from your own kitchen!

    • Would you recommend this to a friend? Yes
  • Outstanding Resource!

    I have borrowed this from the library a couple times and finally broke down and bought my own copy. It's an excellent resource for any chef or wanna-be, like me! You won't regret this purchase.

    • Would you recommend this to a friend? Yes
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