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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover – September 16, 2008
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Top Customer Reviews
I make all of the desserts for my husband's restaurant. If I snag some particularly luscious fruit and want to make it into a dessert, this is the book I reach for first. I don't WANT to be told how to make a fruit sorbet. I already know how. But I love having a list of suggested flavors and products that go with what I already have. It's like having an uber-creative friend at your side saying "hey, why not try THIS?"
And if you are not an experienced cook, this book provides invaluable guidance that a recipe book never could. It is wholly different from every food book I have ever read.
The book is clever, useful, and obviously the product of prodigious research. To the authors, I send my humble gratitude. You have made my life immeasurably easier, and my dishes far more interesting than ever before.
This book is a must-read if you love to eat or love to cook. I have already bought six copies and have given two as gifts. It's THAT good.
Botanical relatives: huckleberries
Techniques: cooked, raw
Tips: Can subtitute huckleberries
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. ;)
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.Read more ›
I'm a cook with some years of experience, a huge cookbook collection, a list of classes taught by renowned experts and cookbook writers, and still I yearned for a reference that gave me the info on what goes with what (w/o me researching my whole library or classnotes. I guess I need "permissions" and this book gave it to me.
Tonight I made redfish (snapper in the book) with a crust of almonds, chives, parsley and dill (methodology learned in all those classes). Served w a favorite zuchinni recipe that included the "go-to" ingredients for snapper, and roasted potatoes with light sprinkling of rosemary and salt (again, a "go-to" herb for the main dish).
It wasn't overkill (my worry) -- it just plain worked and I did it w/o a single recipe. Cut my cooking time in half and raised my personal culinary "thermometer" by a ton of degrees.
If you cook, know methodology and are looking for a silent but knowledgeable help in the kitchen, buy this book. It's a gem!!!
Most Recent Customer Reviews
I L-O-V-E this book! I was browning some ground beef for a stuffed pepper casserole the other night and I went to the book to see what pairs well with beef and one of its... Read morePublished 1 day ago by Eric T.
Amazing book for anyone from distinguished chefs, to up and coming culinary school students, to home cooks with a passion for food. A staple in any cook book collection. Read morePublished 3 days ago by RePhil4905
I don't see what the fuss is about. It's just full of lists. Not at all what I expected. Had I known, I wouldn't have bought it.Published 9 days ago by Kem
An absolute must have for anyone who loves cooking. I do believe this book is the key to combinations. Read morePublished 9 days ago by Amazon Customer
I am a chef in multi million dollar club. I write menus on a weekly basis and don't do so without this book. Who would have ever known crab, apples, and bacon make a great paring.Published 14 days ago by joey