|Amazon Price||New from||Used from|
The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text.
How this will affect any individual's own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there's a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle
I purchased this book as a gift based on the recommendation of our chef at the local country club. He said it is his most valuable reference source.Published 3 days ago by Joy M.
Not what I thought it was going to be. I think I was looking for more instructional 'artistry' not just tomato and basil go together !Published 1 month ago by Vanessa Sherry
Awesome... Great pairings .. Well written..a must buy book,well worth the money.... At a reasonable price..i love this site .Published 4 months ago by Jimi Lasquete
Good concept its a good one with good recipes .. After perusing it, I did make a couple of the items featured in it and consulted the recipes too.Published 4 months ago by Wail Al hunaidi
A very useful book. It's not a "cook" book, more of a guide to what is in season and the tried and true methods of some of the great Chefs today. Read morePublished 7 months ago by Steve Rhee
It's pretty much the exact same thing as The Flavor Bible. Like, the exact same thing. I thought it was going to be more about clever plating techniques, but as far as I know, no... Read morePublished 7 months ago by Nathan Docken