Customer Review

153 of 157 people found the following review helpful
5.0 out of 5 stars I love this book, even though its not really a book!, September 4, 2010
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This review is from: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
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. ;)
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Showing 1-1 of 1 posts in this discussion
Initial post: Dec 10, 2013 4:17:04 PM PST
VSElliot says:
thank you...i like that you showed how it is indexed....i love to make up my own recipes...this is exactly what I wanted to know!
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