Enjoy fast, FREE delivery, exclusive deals and award-winning movies & TV shows with Prime
Try Prime
and start saving today with Fast, FREE Delivery
Loading your book clubs
There was a problem loading your book clubs. Please try again.
Not in a club? Learn more
Join or create book clubs
Choose books together
Track your books
Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free.
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required. Learn more
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera - scan the code below and download the Kindle app.
Follow the Authors
Something went wrong. Please try your request again later.
Great on Kindle
Great Experience. Great Value.
Putting our best book forward
Each Great on Kindle book offers a great reading experience, at a better value than print to keep your wallet happy.
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Get the free Kindle app: 
Enjoy a great reading experience when you buy the Kindle edition of this book.
Learn more about Great on Kindle, available in select categories.
Book recommendations, author interviews, editors' picks, and more. Read it now.
Frequently bought together
$28.25
Get it as soon as Monday, Jul 10
In Stock.
Total price:
To see our price, add these items to your cart.
Choose items to buy together.
More items to explore
Page 1 of 1 Start overPage 1 of 1
Videos
Page 1 of 1Start OverPage 1 of 1
Videos for this product
2:31
Click to play video
Easy way to get inspired when cooking intuitively
Shopper's Sidekick
Videos for this product
3:05
Click to play video
"The Flavor Bible"
Merchant Video
Videos for this product
1:05
Click to play video
How to Use This Book to LEVEL UP your cooking
FortifySTR
Videos for this product
3:16
Click to play video
An amazing resource for adventurous chefs and Cooks.
Chef K
The book is well made the binding is stitched instead of the more common glued. It is made of good quality paper. It has lots of useful information and seems to be extensive but is lacking. On the surface it seems like useful information but It doesn't really say much. No explanation as to what things are such as, it is a type of spice, herb, grain, fruit, fish and such. No information on substitutions. And most importantly for a book about FLAVOR no explanation as to what things tastes like.I am not a fan of the organization. It's one long list of everything in alphabetical order instead of being categorized. It does not cross reference it self. For anyone that has this book try and put together a dry rub with spices you're not familiar with using only thing book as reference. See if you can differentiate a protein you've never heard of from a grain you've never heard of using only this book.The format is basically the ingredient's name, the season (harvest), taste, (one, possibly two words, such as sweet, nothing else more descriptive), weight ( i think this has something to do with how you feel after eating, but their explanation is some pretentious crap about wine, mind you not what type of wine goes with the ingredient but some other convoluted BS), volume (again some pretentious BS, instead of saying this thing has a delicate or say bold flavor profile they write it is soft or loud.). This is followed by a long list of other ingredients that it goes with. No explanation as to why things go together just that they do. So instead of say, listing things that go together because they have similar flavors then say a sublist of things that contrast each other and still work when paired. It's one long list with no explanation.Not really sure who this book is written for. It is useful because it is extensive but it lacks basic information about ingredients that you may not be familiar with. If the ingredient is something you're familiar with then you know what it taste like and what it goes with, and if not this doesn't really say much out side of what it goes with, minus why they go together.I think this book is intended for the types of cooks that spends more time polishing their pots and knives and admiring how pretty they are then using them. I was looking for a quick reference guide about ingredients and seasonings that I am not familiar including explanations of flavor profiles. I don't know, maybe to include the information that should be part of "The FLAVOR Bible" it would have to be a multi volume set.I mean if I have to go online to find out that oregano has a slightly bitter, pungent flavor. This pungent flavor is composed of earthy/musty, green, hay and minty notes. The spice imparts a slightly astringent mouthfeel. As apposed to what is listed in the this book, weight (medium to heavy) volume (moderate to loud). That is the actual listing for oregano from the book. that is the entire entry, well that and about a page of thing it goes with as a list.
Images in this review
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Reviewed in the United States 🇺🇸 on June 5, 2023
Reviewed in the United States 🇺🇸 on June 30, 2020
Reviewed in the United States 🇺🇸 on May 22, 2023
Reviewed in the United States 🇺🇸 on April 2, 2023
Reviewed in the United States 🇺🇸 on December 14, 2018
The book is well made the binding is stitched instead of the more common glued. It is made of good quality paper. It has lots of useful information and seems to be extensive but is lacking. On the surface it seems like useful information but It doesn't really say much. No explanation as to what things are such as, it is a type of spice, herb, grain, fruit, fish and such. No information on substitutions. And most importantly for a book about FLAVOR no explanation as to what things tastes like.
I am not a fan of the organization. It's one long list of everything in alphabetical order instead of being categorized. It does not cross reference it self. For anyone that has this book try and put together a dry rub with spices you're not familiar with using only thing book as reference. See if you can differentiate a protein you've never heard of from a grain you've never heard of using only this book.
The format is basically the ingredient's name, the season (harvest), taste, (one, possibly two words, such as sweet, nothing else more descriptive), weight ( i think this has something to do with how you feel after eating, but their explanation is some pretentious crap about wine, mind you not what type of wine goes with the ingredient but some other convoluted BS), volume (again some pretentious BS, instead of saying this thing has a delicate or say bold flavor profile they write it is soft or loud.). This is followed by a long list of other ingredients that it goes with. No explanation as to why things go together just that they do. So instead of say, listing things that go together because they have similar flavors then say a sublist of things that contrast each other and still work when paired. It's one long list with no explanation.
Not really sure who this book is written for. It is useful because it is extensive but it lacks basic information about ingredients that you may not be familiar with. If the ingredient is something you're familiar with then you know what it taste like and what it goes with, and if not this doesn't really say much out side of what it goes with, minus why they go together.
I think this book is intended for the types of cooks that spends more time polishing their pots and knives and admiring how pretty they are then using them. I was looking for a quick reference guide about ingredients and seasonings that I am not familiar including explanations of flavor profiles. I don't know, maybe to include the information that should be part of "The FLAVOR Bible" it would have to be a multi volume set.
I mean if I have to go online to find out that oregano has a slightly bitter, pungent flavor. This pungent flavor is composed of earthy/musty, green, hay and minty notes. The spice imparts a slightly astringent mouthfeel. As apposed to what is listed in the this book, weight (medium to heavy) volume (moderate to loud). That is the actual listing for oregano from the book. that is the entire entry, well that and about a page of thing it goes with as a list.
I am not a fan of the organization. It's one long list of everything in alphabetical order instead of being categorized. It does not cross reference it self. For anyone that has this book try and put together a dry rub with spices you're not familiar with using only thing book as reference. See if you can differentiate a protein you've never heard of from a grain you've never heard of using only this book.
The format is basically the ingredient's name, the season (harvest), taste, (one, possibly two words, such as sweet, nothing else more descriptive), weight ( i think this has something to do with how you feel after eating, but their explanation is some pretentious crap about wine, mind you not what type of wine goes with the ingredient but some other convoluted BS), volume (again some pretentious BS, instead of saying this thing has a delicate or say bold flavor profile they write it is soft or loud.). This is followed by a long list of other ingredients that it goes with. No explanation as to why things go together just that they do. So instead of say, listing things that go together because they have similar flavors then say a sublist of things that contrast each other and still work when paired. It's one long list with no explanation.
Not really sure who this book is written for. It is useful because it is extensive but it lacks basic information about ingredients that you may not be familiar with. If the ingredient is something you're familiar with then you know what it taste like and what it goes with, and if not this doesn't really say much out side of what it goes with, minus why they go together.
I think this book is intended for the types of cooks that spends more time polishing their pots and knives and admiring how pretty they are then using them. I was looking for a quick reference guide about ingredients and seasonings that I am not familiar including explanations of flavor profiles. I don't know, maybe to include the information that should be part of "The FLAVOR Bible" it would have to be a multi volume set.
I mean if I have to go online to find out that oregano has a slightly bitter, pungent flavor. This pungent flavor is composed of earthy/musty, green, hay and minty notes. The spice imparts a slightly astringent mouthfeel. As apposed to what is listed in the this book, weight (medium to heavy) volume (moderate to loud). That is the actual listing for oregano from the book. that is the entire entry, well that and about a page of thing it goes with as a list.
Images in this review
