The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Product Details | Similar Products | Customer Reviews | Author: Karen Page, Andrew Dornenburg List Price: $35.00 Our Price: $22.15 You Save: $12.85 (37%) Availability: Usually ships in 24 hours  |
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 | Product Details: Hardcover 392 pages Release Date: 16 September 2008 Publisher: Little, Brown and Company ISBN: 0316118400 Rating:   Sales Rank: 638 | | Look for similar books by subject: | | Customers who bought this item also bought:
| | Customer Reviews: AMAZING! Perfect title for this book. .. FLAVOR BIBLE (05 September 2010)This is AMAZING. I really don't know what more to say that hasn't already been said in the reviews already. I also love the chefs theories on food and flavor in the beginning of the book. Once you figure out how to read it (no worry, there is a chapter on that too), IT ROCKS! I love this book, even though its not really a book! (04 September 2010)It's more of a compendium of alphabetical listings of foods that are paired together. The format basically goes something like this: Blueberries Season: spring-summer Taste: sour-sweet Botanical relatives: huckleberries Weight: light Volume: quiet-moderate Techniques: cooked, raw Tips: Can subtitute huckleberries allspice almonds apricots bananas blackberries butter, unsalted buttermilk chocolate, white CINNAMON cinnamon basil cloves... It is like a book that is a giant index, which refers you to things that can pair well. This book is more for people who have a willingness to experiment. It gives pointers on what other people think might go good with an item, such as blueberries. You have to figure out your own proportions. Of course, responsible cooks probably want to taste the food they serve beforehand anyways. ;) Very Helpful Reference (16 August 2010)I'm a home cook that writes a food blog because I wanted to improve my cooking skills and culinary school seemed too expensive with a family to support. I started out following recipes I found online, but lately I've been profiling more original recipes (my own concoctions). This book has definitely allowed me to be more creative in some of the flavor profiles I use by making educated guesses. The book itself is easy to understand with about 40 pages of background information. It lists hundreds of ingredients, their complementary flavors, taste (i.e. sweet, salty, sour, etc.), function (i.e. cools the dish, warms the dish), weight (density), volume (the strength the flavor of the ingredient), technique (how the ingredient is best cooked), any tips in using the ingredient, flavor affinities (three or more ingredients that work well together), and flavors to avoid. You can read more about my book review at: [...] Master your tastebuds (22 July 2010)This is a great book for helping any level chef pair foods and spices to create dishes. The first three chapters explain how your palate works, how the book works, and how other chefs have used pairing to improve their dishes. The rest of the book is a broken up into foods and lists of spices and foods are listed under the titles. Flavor made easy (03 July 2010)The Flavor Bible is a well written and highly detailed book that leads the reader down a road to understanding flavor from somewhere between an artistic viewpoint and a magical experience. The authors spend an extensive amount of time developing the readers understanding of what flavor really is. Much less time is spent on the clinical side of "cooking something." The latter part of the book is an exhaustive listing of flavor combinations by food, spice/herb, cuisine and more. Not just a few here and there, but numerous listings from multiple cuisines and culinary practices. If you have an ingredient, look it up, you'll find a tremendous wealth of information on ways to bring out its best flavors. All-in-all, this book should be on the shelves of every foodie right next to your most inspired cookbooks. | |
