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Customer Review

3 of 3 people found the following review helpful
4.0 out of 5 stars A go to resource to understand the foundation, components, and other roles that flavors play in recipes, November 3, 2010
This review is from: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
A thorough compendium of flavors, the foundation of any recipe, their characteristics, and complementary aspects with other flavors all in order to try and achieve an etheral balance. The authors define Flavor = Taste + Mouthfeel + Aroma + "The X Factor" and include basics of flavor affinities (characteristics) and give basics on preparation to bring out the best qualities offered by a particular type of food (and flavor). Organized alphabetically, the text includes a variety of ethnic influences in addition to input from other well known chefs and their use of the particular flavors in various styles of cooking. These quips complement and break up the text in such a way as to avoid it from becoming simply a large listing of items. Finally, my favorite aspect is how the authors also include how the flavor(s) are used in dishes served at restaurants any foodie would recognize. An excellent resource which no decent culinary collection should be without.
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