The Flavor Bible

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. 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.

Produk Detail:

  • Author : Karen Page
  • Publisher : Little, Brown
  • Pages : 392 pages
  • ISBN : 0316039845
  • Rating : 4.5/5 from 28 reviews
CLICK HERE TO GET THIS BOOKThe Flavor Bible

The Flavor Bible

The Flavor Bible
  • Author : Karen Page,Andrew Dornenburg
  • Publisher : Little, Brown
  • Release : 16 September 2008
GET THIS BOOKThe Flavor Bible

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. 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

The Flavor Bible

The Flavor Bible
  • Author : Andrew Dornenburg,Karen Page
  • Publisher : Little Brown
  • Release : 21 May 2014
GET THIS BOOKThe Flavor Bible

A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.

The Flavor Bible

The Flavor Bible
  • Author : Karen Page,Andrew Dornenburg
  • Publisher : Hachette UK
  • Release : 16 September 2008
GET THIS BOOKThe Flavor Bible

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. 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

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible
  • Author : Karen Page
  • Publisher : Little, Brown
  • Release : 14 October 2014
GET THIS BOOKThe Vegetarian Flavor Bible

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.

The Flavor Matrix

The Flavor Matrix
  • Author : James Briscione,Brooke Parkhurst
  • Publisher : Houghton Mifflin Harcourt
  • Release : 03 December 2021
GET THIS BOOKThe Flavor Matrix

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing

Culinary Artistry

Culinary Artistry
  • Author : Andrew Dornenburg,Karen Page
  • Publisher : John Wiley & Sons
  • Release : 04 November 1996
GET THIS BOOKCulinary Artistry

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores

What to Drink with What You Eat

What to Drink with What You Eat
  • Author : Andrew Dornenburg,Karen Page
  • Publisher : Little, Brown
  • Release : 31 July 2009
GET THIS BOOKWhat to Drink with What You Eat

!--StartFragment--Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete

The Flavor Equation

The Flavor Equation
  • Author : Nik Sharma
  • Publisher : Chronicle Books
  • Release : 27 October 2020
GET THIS BOOKThe Flavor Equation

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and

Spice Bible, The:

Spice Bible, The:
  • Author : Jane Lawson
  • Publisher : Stewart, Tabori and Chang
  • Release : 01 May 2008
GET THIS BOOKSpice Bible, The:

The only book on spices that any chef or aspiring cook will ever need,The Spice Bibleis a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry—from ajowan through wolfberry—includes a description of the spice’s origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is

The Flavor Thesaurus

The Flavor Thesaurus
  • Author : Niki Segnit
  • Publisher : Bloomsbury Publishing USA
  • Release : 01 December 2010
GET THIS BOOKThe Flavor Thesaurus

“A perfect reference for the aspiring foodie.” –Chicago Tribune Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything. Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly

The Spice Companion

The Spice Companion
  • Author : Lior Lev Sercarz
  • Publisher : Clarkson Potter
  • Release : 01 November 2016
GET THIS BOOKThe Spice Companion

A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers

The Elements of Taste

The Elements of Taste
  • Author : Gray Kunz,Peter Kaminsky
  • Publisher : Little, Brown
  • Release : 14 December 2008
GET THIS BOOKThe Elements of Taste

Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.

The Cook's Bible of Ingredients

The Cook's Bible of Ingredients
  • Author : Margaret Brooker
  • Publisher : Fox Chapel Publishing
  • Release : 01 December 2016
GET THIS BOOKThe Cook's Bible of Ingredients

Celebrating the diversity and bounty of foods available today, The Cook's Bible of Ingredients is a visual Encyclopedia of more than 1200 foods and ingredients. Each of the 12 chapters is devoted to a particular group of ingredients, be it meat, fish, vegetables or oils and flavourings. Attractively presented full-colour photographs present a scrumptious visual gallery of food and food ideas from all over the world. Complementing the photos are extended descriptions of the characteristics, origins and uses of each ingredient, and

The Food Lover's Guide to Wine

The Food Lover's Guide to Wine
  • Author : Karen Page,Andrew Dornenburg
  • Publisher : Little, Brown
  • Release : 06 December 2011
GET THIS BOOKThe Food Lover's Guide to Wine

A wine book unlike any other, THE FOOD LOVER'S GUIDE TO WINE offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food

The Art of Flavor

The Art of Flavor
  • Author : Daniel Patterson,Mandy Aftel
  • Publisher : Penguin
  • Release : 01 August 2017
GET THIS BOOKThe Art of Flavor

As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of