The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs [Hardcover] Paperback – 2008
Author: Karen Page (Author) Andrew Dornenburg (Author) ID: B002VLOYGC
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, the authors present the definitive guide to creating “deliciousness” in any dish.
PaperbackPublisher: Little Brown and Company (2008)ID: B002VLOYGC Best Sellers Rank: #1,253,391 in Books (See Top 100 in Books) #736 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments #2158 in Books > Cookbooks, Food & Wine > Cooking education & reference > Reference
Flavor is the basis for all food, without it, the world would seem less colorful, lifeless, and bland. Food isn’t just about what you can taste in your mouth but also what you can see with your eyes, what you smell with your nose and what you feel in your heart. That’s what is presented in this book. (The authors wrote two other acclaimed books, Culinary Artistry and What to Drink with What You Eat.)
Culinary Artistry showcased was that food can be art. That colors structure on a plate can evoke emotions the same as any other art work. And like any art work, is in the eye of the beholder.
What to Drink with What You Eat gave us the understanding that beverages (not just wine) can be paired and should be thought of as a condiment rather than an afterthought
The Flavor Bible talks about, well, flavor; but more then that, it talks about what flavor is and how we perceive it, receive it, balance it and emphasize it. All coming to the climax which is a very in depth list (3/4ths of the book) of ingredients detailing its profile (weak, strong), seasonality, and every herb, spice, fruit, vegetable, meat, fish, poultry and alcoholic related item and what would go exceptionally well with it.
So, if it is so good, why did I give it only 4 stars? The list for the most part is just an update from Culinary Artistry; most flavor companions haven’t change since the days of Escoffier.
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