The Flavor Bible

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Winner of the 2009 James Beard Book Award for Best Book Reference and ScholarshipGreat 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 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. Download The Flavor Bible – kino-fada.fr 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 TOMATOES this is blatantly obvious to anyone who has ever eaten a SALAD And any person who has encountered horseradish can tell you that its flavor is quite strong or, as the Flavor Bible calls it, very 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 TOMATOES this is blatantly obvious to anyone who has ever eaten a SALAD And any person who has encountered horseradish can tell you that its flavor is quite strong or, as the Flavor Bible calls it, very loud Using this book made me want to bang my head against my desk, because the combinations are just all so darned obvious, even to a novice cook.A book like this feels like a crutch or a pretension I can t fathom what sort of cook refers to this book and says, Oh ho I see that mozzarella and basil match ...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.The Good It does tell you flavors and tastes that pair with other tastes and I likey that.If you have a bunch of asparagus about to go bad in the fridge just pick up this book and it will tell you flavours t 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.The Good...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 on that list on wants It took me many years to come to this conclusion, but after re discovering the joys of my public library, I have now firmly placed owned books on my luxury list.Here s a confess 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 on that list on wants It took me many years to come to this conclusion, but after re discovering the joys of my public library, I have now firmly placed owned books on my luxury list.Here s a confession I paid 35 dollars for this book.Understand this is huge I could just stop my review there That, along with the grimacing pain it takes f...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 still offer inspiration to the adventurous home cook It has, in any case, inspired me to put fresh thyme and honey on my grapefruit.The lists are not consistent What is listed as a classic pairing und 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 still offer inspiration to the adventurous home cook It has, in any case, inspired me to put fresh thyme and honey on my grapefruit.The li...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...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, PRESERVEDTaste sourWeight light mediumVolume moderate loudcinnamoncloveslambMOROCCAN CUISINEnigella seedssaffronOh, and featured chef Brad Farmerie Public, NYC is quoted enthusiastically as favoring their use Readers are 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, PRESERVEDTaste sourWeight light mediumVolume moderate loudcinnamoncloveslambMOROCCAN CUISINEnigella seedssaffronOh, and featured chef Brad Farmerie Public, NYC is quoted enthusiastically as favoring their use Readers are supposed to use the book like a thesaurus, only words shown in ALL CAPS or boldfaced or boldfaced and all caps are those citedfrequently by those chefs the authors interviewed There s no attempt to be rigorously consistent For example, skip back a couple of pag...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 ingredient If you are a home cook who is tired of line cooking recipes from cook books, or started changing tweeking recipes to reflect your style but want to dothis will be a priceless book for y 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 ingredient If you are a home cook who is tired of line cooking recipes from cook books, or started changing tweeking recipes to reflect your style but want to dothis will be a priceless book for you I think it is impossible to have this book in your lap and not start to be creative If cooking was music, this would be the Scale Exercises of the cooking world Someti...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 out like butt I saw this book in the bookstore the year that it came out I remember being glued to it for about an hour in the store Between the beautiful pictures and the genius design, I was obsessed 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 improv...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 slike a flavor encyclopedia Look up a spice, herb, vegetable, or even season or type of ethnic cuisine, and you will find a list of complimentary flavors, plus a few cooking techniques Look up black beans, and it will suggest a lengthy list of pairings, with emphasis on the stronger opti 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 slike a flavor encyclopedia Look up a spice, herb, vegetable, or even season or type of ethnic cuisine, and you will find a list of complimentary flavors, plus a few cooking t...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 farthan any ...

The Flavor Bible
  • English
  • 26 January 2018
  • Hardcover
  • 380 pages
  • 0316118400
  • Karen Page
  • The Flavor Bible