Ebook Free The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, by Karen Page Andrew Dornenburg
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, by Karen Page Andrew Dornenburg
Ebook Free The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, by Karen Page Andrew Dornenburg
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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.
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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
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Product details
Hardcover: 392 pages
Publisher: Little, Brown and Company; 1 edition (September 16, 2008)
Language: English
ISBN-10: 0316118400
ISBN-13: 978-0316118408
Product Dimensions:
8 x 1.4 x 10.2 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
1,285 customer reviews
Amazon Best Sellers Rank:
#783 in Books (See Top 100 in Books)
Bland is out...........FLAVOR IS IN. Mom, back in the day, served over cooked bland meat, usually mashed potatoes and soggy vegetables, unless you had parents from Italy, then you ate a lot of pasta, or if your folks were from Mexico, a lot of rice and beans...... That's because their mom taught them that way. Today, we enjoy many flavors from all over the world but many of us have no clue how to make them. This book is what you need to get you there
If you love to cook, love to let your imagination come out to play in the kitchen and love experimenting with new foods, this is the book for you. If on the other hand you feel you must rigidly adhere to recipes, this book is still going to be great but not quite as indispensable.I enjoy cooking. Friends will tell you that I am a gourmet chef but the fact is that I really am not. I am a foodie who loves to experiment with flavors and also likes the challenge of replicating foods and flavors that I've had in a restaurant. My palate isn't all that sophisticated though. When it comes to cooking I will look online for ideas, I will look at recipes and perhaps start with something I see and then embellish and experiment as I go along. That's where the flavor bible comes in. If I'm in the kitchen the F Bible is never far from my side. I hosted a small plates party recently. I used a couple of mainstay dishes that I always cook but I wanted to branch out... baked egg rolls, hmmmm what vegetables and seasonings would work well together (I didn't want to go for the obvious soy and ginger) -- I ended up with garlic, cumin and soy as a base. It was delish.My challenge at this small plate feast was that there were people who couldn't handle any level of spice, a person deathly allergic to mushrooms, and a vegetarian. I needed to find substitutions and I did. It was fun figuring out work arounds for everyday flavors and ingredientsThere are obvious pairings (garlic and onion) and there are less obvious and more exotic pairings. These folks have so much knowledge. The book is a treasure trove. A great reference for when you want to go with new pairings or if you just have a question about something you'd like to try. You can't imagine the wealth of information packed into this very portable volume. Figs, hmmm what would go well with figs. Crack the book open to page 161 (its arranged alphabetically) and you will find a list of fig info including ways to use it and cook with it.... and then a list of its complementary foods and flavors In this case the fig pairs with; Almonds, anchovies, anise, apples, arugula, bacon, butter, a few cheeses, cherries, chicken, chococate........ All this and I'm only up to the letter C. It goes all the way through to walnuts.BOTTOM LINE.... Honestly, my review here can't begin to do this book justice. it is well worth double its list price. I've owned my copy almost ten years and I am not sure how I got along without it. You can go online and pretty much find any recipe you desire. But the information in this book just isn't available in any sort of comprehensive way online that I have found. This truly is a flavor bible written by religious food fanatics.... they have left very few stones unturned. Though I see now that they have a vegetarian flavor bible. I might have to check that out as well. If you like to be creative in the kitchen this book is a must. Buy it. Honest. You'll thank me.
Apparently the Kindle edition has been updated since the poor reviews were posted. I decided to take a chance on it and I'm glad I did. In the Table of Contents there is a A-Z index. When you click on that, it opens up an alphabetical list of ingredients. Each one has a link to the page describing the ingredient and things that go well with it. If you're on the fence because if Kindle formatting, go ahead and put that out of your mind.
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.
As a dietitian (medically-qualified nutrition expert), I recommend this book to my patients who can afford it. Especially the ones who are trying to cook more at home. A big obstacle to many people not cooking is simply a lack of confidence with ingredients on-hand. This book effectively cures that. Want to eat more asparagus, but don't like the taste of plain? First, join the rest of us. Then, flip to the asparagus listing and match those flavors to what's in your pantry and fridge. There's also a Vegetarian version of this book for those who want to focus on increasing healthful plant foods in their diet.
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