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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs [Hardcover]

Our Price $ 32.30  
Retail Value $ 38.00  
You Save $ 5.70  (15%)  
Item Number 2433716  
Buy New $32.30

Item Specifications...

Pages   380
Dimensions:   Length: 9.9" Width: 7.7" Height: 1.5"
Weight:   3 lbs.
Binding  Hardcover
Release Date   Sep 16, 2008
Publisher   Little, Brown and Company
ISBN  0316118400  
EAN  9780316118408  


Availability  71 units.
Availability accurate as of Sep 16, 2014 01:28.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.


Item Description...
Overview
Draws on the expertise of top chefs from leading restaurants to counsel home cooks on how to season ingredients to draw out the best possible flavors, in a detailed reference that contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.

Publishers Description
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 essentialreference for every kitchen.

Buy The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page, Andrew Dornenburg & Barry Salzman from our Christian Books store - isbn: 9780316118408 & 0316118400

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More About Karen Page, Andrew Dornenburg & Barry Salzman

Register your artisan biography and upload your photo! ANDREW DORNENBURG is the coauthor of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning Becoming a Chef. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, JUdson Grill, and March in New York City, and Biba and the East Coast Grill in Boston. He attended the School for American Chefs, where he studied with Madeleine Kamman.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments   [111  similar products]
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Reviews - What do our customers think?
Great Gift for a "Foodie"  Feb 7, 2010
I gave this to my "Foodie" neighbor and she absolutely loved it. She said there have been so many times she had wondered if a certain spice would go with the meat/veggie, etc. and now she said she know. This was big hit and I have given it several times to various "Foodie" friends - you can't miss this this book!
 
For the Flavor Bible  Feb 5, 2010
I had great expectations for the Flavor Bible - it sounded so interesting.
But for me there was not enough information about how, why, or when to use the herbs and spices.
So I returned the book.
Just because I didn't care for it should not deter others from checking it out.
 
Random and not the least bit inspiring!!  Feb 5, 2010
How anyone can give this 5 stars is beyond me. Just a batch of random ingredients with no index whatsoever. This book only irritates me when trying to read it. Garbage for those who can't cook or read. Best used as lining for your pet's cage.
 
Not as advertised, but fun  Feb 5, 2010
This is a fun book to curl up with, but don't expect miracles. Some of it is annoying (the authors continually pitch their other books) some self-serving (many of the chefs' comments and so-called "essays", some obvious (gee, did you know chocolate goes with ice cream?). For technique you're largely on your own. But it will on occasion enlighten, and even inspire, and it may be helpful in suggesting combinations of flavors you wouldn't have thought of. It's a little haphazardly organized (topics include Italian Food, Bitterness and Chervil), but again if you just poke through it it makes for a fun read and you might get an idea or two. Reading it makes me hungry.
 
Awesome!  Jan 23, 2010
I love cooking without following a specific recipe. Before this book I would either have to have find a recipe to use as a loose set of suggestions, or run through in my head what ingredients were usually paired with what. Now I can usually flip to a page and scan down the list to make choices quickly, and outside my usual lines of thought. I love this book and use it so often that it rarely makes it back to the bookshelf!
 

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