[read ebook] The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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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. Read more 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 Read more Review One of the 10 best cookbooks in the world of the past century.� (Alex Munipov in Forbes)One of the best Cookbooks of the Decade: 2000-2009.� (Brad Parsons, cookbook editor, Amazon.com)[One of the] Top 100 Cookbooks of the Last 25 Years. (Cooking Light magazine) Read more From the Inside Flap Eight years in the making, THE FLAVOR BIBLE is a landmark book that will inspire 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 imaginative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Cafe Atlantico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardiniere, Jean Georges, Le Bernardin, the Modern, Moto, and The Trellis.You'll learn to:* explore the individual 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 kaffir lime and sumac; * deepen or intensify flavors through the layering of 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. Read more From the Back Cover 'Andrew Dornenburg and Karen Page are accomplished authors, respected food authorities, and industry leaders with exceptional talent and vision in writing some of the industry's most well-respected books.'--Culinary Institute of America, in naming the authors Honorary Ambassadors'Andrew Dornenburg and Karen Page's books have enriched the fount of culinary knowledge.� They move the culinary culture forward thoughtfully and intelligently....They've done a marvelous job of making the history, culture, and even science of food compelling.'--Mia Stainsby, Vancouver SunAn essential companion to the authors' bestselling WHAT TO DRINK WITH WHAT YOU EAT (food and drink pairings) and CULINARY ARTISTRY (classic flavor pairings), THE FLAVOR BIBLE is a groundbreaking guide to modern flavor pairings that can revolutionize the way you cook.WHAT TO DRINK WITH WHAT YOU EATWinner of the IACP Cookbook of the Year Award and the Georges Duboeuf Wine Book of the Year Award'Thanks to [their] seemingly insatiable appetites and exhaustive taxonomic energies, the authors have shed new light on the art of pairing, ensuring...a book's worth of peak experiences.'--Patrick Comiskey, Los Angeles Times'As with their previous books, this husband-and-wife team has researched their subject exhaustively...to put together the definitive pairing guide.'--Linda Kulman, National Public Radio'The most exciting and comprehensive guide to wine pairing that I have ever seen.'--Eric Ripert, chef-partner, Le Bernardin, New York CityCULINARY ARTISTRY'My most-used cookbook:� CULINARY ARTISTRY by Karen Page and Andrew Dornenburg.'--Grant Achatz, chef-owner, Alinea, Chicago'My favorite cookbooks:� CULINARY ARTISTRY and El Bulli.'--Hung Huynh, winner of 'Top Chef,' BravoTV.com'Of all the cookbooks I own, this is the one that I reference most.'--Jenny McCoy, pastry chef, Emeril's Delmonico, New Orleans Read more About the Author Recently cited as two of a dozen 'international culinary luminaries' along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. What to Drink with What You Eat, Becoming a Chef, Dining Out, and The New American Chef were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the Washington Post. Karen Page is a graduate of Northwestern and Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their Web site is KarenAndAndrew.com. Read more
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