The Flavor Bible by Karen Page

The Flavor Bible by Karen Page

Widely hailed as one of the most influential cookbooks of all time, this is the timeless, classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs 



Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  



Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking--as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. 



The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: 

• Explore the roles played by the four basic tastes--salty, sour, bitter, and sweet--and how to bring them into harmony;
• Work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;
• Brighten flavors through the use of acids--from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac;
• Deepen or intensify flavors through layering specific ingredients and techniques;
• and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal.

Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. 



For more inspiration in the kitchen, look for The Vegetarian Flavor Bible and Kitchen Creativity. 

Karen Page is a two-time James Beard Award winner whose works include The Taste Bible, which was rated one of the finest cookbooks of the year on Today and Good Morning America, one of the top 100 cookbooks of the last twenty-five years by Cooking Light, and one of the top ten cookbooks in the world of the past century by Forbes. She is the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and the Georges Duboeuf Wine Book of the Year by the Washington Post. She resides in New York City with her husband, novelist and photographer Andrew Dornenburg.

SKU	Unavailable
ISBN 13	9780316118408
ISBN 10	0316118400
Title	The Flavor Bible
Author	Karen Page
Condition	Unavailable
Binding Type	Hardback
Publisher	Little, Brown & Company
Year published	2008-09-01
Number of pages	392
Prizes	Winner of James Beard Foundation Book Awards (Reference Boty) 2009
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.