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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs | 
| Authors: Karen Page, Andrew Dornenburg
Publisher: Little, Brown and Company
Category: Book
List Price: $35.00
Buy New: $20.05
You Save: $14.95 (43%)
New (39) Used (11) from $20.05
Avg. Customer Rating:  12 reviews
Sales Rank: 399
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 392
Shipping Weight (lbs): 3.1
Dimensions (in): 10.1 x 7.6 x 1.7
ISBN: 0316118400
Dewey Decimal Number: 641.5
EAN: 9780316118408
Publication Date: September 16, 2008
Availability: Usually ships in 1-2 business days
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Product Description
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 BIBLEis an essential reference for every kitchen.
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| Customer Reviews: Read 7 more reviews...
 A book for all "seasons" November 20, 2008
1 out of 1 found this review helpful
Wow! Here we have a book that doesn't hand you a rigid collection of recipes or the author's philosophy on how your food should be prepared and served.
It is however, a simple and fun to use reference guide for any person that wants to get more in tune with how to season their dishes. I've only had it a week and I've turned to it 5 times already...Unlike the 8" thick Thai cookbook that is sitting on my shelf. That one makes me tremble when I dare to open it, because I know the recipes will have so many ingredients I don't have or can't get easily.
In "The Flavor Bible" you will find a list every seasoning that will compliment whatever you are preparing. So for a guy like me, it's a great help to go down their list and add new flavors to what I'm already preparing. That way, I am incorporating some newness into my recipes.
Two thumbs up to Karen and Andrew for creating another great book and helper in kitchen!
Must have book, for people who love cooking!!! November 17, 2008
2 out of 2 found this review helpful
I have been searching for a book like this since the time I became interested in cooking.
I can now easily find the ingredients for fish, meat, veggies or anything...It's as if I have an "encycleopedia" of what flavors go together, at my disposal in the kitchen...It's AMAZING!
 An excellent reference October 31, 2008
3 out of 3 found this review helpful
I like a cookbook with guides one to flavor combinations, rather than provides strict recipes. This one meets that criteria. It is not for a beginning cook, though, as I think it takes some experience to know what will work for you.
 Great concept ... poor excecusion October 17, 2008
0 out of 10 found this review helpful
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.
Amazing Answer to a Prayer October 15, 2008
3 out of 3 found this review helpful
Bought this book w/o a whole lot of information about it. Can't believe it -- I now have the resource I've been looking for --
I'm a cook with some years of experience, a huge cookbook collection, a list of classes taught by renowned experts and cookbook writers, and still I yearned for a reference that gave me the info on what goes with what (w/o me researching my whole library or classnotes. I guess I need "permissions" and this book gave it to me.
Tonight I made redfish (snapper in the book) with a crust of almonds, chives, parsley and dill (methodology learned in all those classes). Served w a favorite zuchinni recipe that included the "go-to" ingredients for snapper, and roasted potatoes with light sprinkling of rosemary and salt (again, a "go-to" herb for the main dish).
It wasn't overkill (my worry) -- it just plain worked and I did it w/o a single recipe. Cut my cooking time in half and raised my personal culinary "thermometer" by a ton of degrees.
If you cook, know methodology and are looking for a silent but knowledgeable help in the kitchen, buy this book. It's a gem!!!
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