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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover – Illustrated, September 16, 2008

4.7 out of 5 stars 3,708 ratings

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Editorial Reviews

From Publishers Weekly

Starred Review. Dornenberg and Page's follow up to their award-winning What to Drink With What You Eat certainly compliments its predecessor (part of the intent), but works equally well as a standalone reference for cooks of all skill levels. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.). Entries for ingredients such as chicken, beets and lamb span multiple pages and feature menu items from chefs such as Grant Achatz of Alinea, Alred Portale of Gotham Bar and Grill and Le Bernardin's Eric Ripert. Regional tastes are well-represented in broad entries for classic German and English flavors, as well as the more fine-tuned flavors of, for example, northern France or West Africa. The listings, combinations and short essays from various chefs on different matches are meant to inspire rather than dictate-there are, in fact, no recipes included. Instead, the volume is meant as a jumping-off point for those comfortable in the kitchen and eager to explore; though experienced cooks and chefs will benefit most, novices will find themselves referring to this handsome volume again and again as their confidence grows. Color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Creative, self-motivated cooks who don’t demand recipes’ precise prescriptions will cheer the publication of this guide to the kingdom of taste. Addressing the nature of flavor and its role in cooking, the authors have gathered creativity and wisdom from dozens of the world’s best chefs. Page and Dornenburg define the aesthetic of flavor as a combination of taste, mouthfeel, aroma, and a mysterious factor perceived by the other senses and by the diner’s emotions. They then break down in hundreds of tables how ingredients’ flavors relate to one another. For example, the table for apples notes their affinity for cinnamon, pork, rum, and nuts. They also list the most common ingredients of national cuisines. In some cases, they note clashes, such as oysters and tarragon. This is a valuable reference for all aspiring chefs and sets down in print what has often been believed inexpressible. --Mark Knoblauch

Product details

  • Item Weight : 3.1 pounds
  • Hardcover : 392 pages
  • ISBN-10 : 0316118400
  • ISBN-13 : 978-0316118408
  • Dimensions : 8.05 x 1.55 x 10.45 inches
  • Publisher : Little, Brown and Company; Illustrated edition (September 16, 2008)
  • Language: : English
  • Customer Reviews:
    4.7 out of 5 stars 3,708 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
3,708 global ratings
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Top reviews from the United States

Reviewed in the United States on December 14, 2018
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425 people found this helpful
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Reviewed in the United States on December 21, 2018
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Reviewed in the United States on January 6, 2018
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Reviewed in the United States on June 21, 2017
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Reviewed in the United States on June 2, 2018
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Top reviews from other countries

F. Duffy
5.0 out of 5 stars Great resource if you don't mind how American it is
Reviewed in the United Kingdom on June 6, 2016
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12 people found this helpful
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4.0 out of 5 stars It's a great book insofar as it goes and there is loads ...
Reviewed in the United Kingdom on March 16, 2017
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Mairead O'Shea
5.0 out of 5 stars Inspires one to be more creative with food
Reviewed in the United Kingdom on December 1, 2019
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Zara Mayo
5.0 out of 5 stars THIS BOOK IS A MASTERPIECE
Reviewed in the United Kingdom on December 13, 2019
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Georgi
5.0 out of 5 stars If you wanna be good have to buy it !
Reviewed in the United Kingdom on May 13, 2020
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