Discover the powerful principles of flavor pairings, the building blocks of all good cooking, in this James Beard Award-winning "encyclopedic primer to flavor" (Associated Press).
Great cooking goes beyond following a recipe--it's knowing how to combine ingredients to coax the greatest possible flavor from them.
Drawing on dozens of leading chefs' experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is a true modern classic and an essential reference for every kitchen.
About the Author
Karen Page and Andrew Dornenburg have been described as "perhaps the most influential and important of all food writers working today" (KLAV Radio), having created "many definitive guides" (Wall Street Journal) and "some of the most important books on cooking" (Good Food, KCRW/NPR), "making their mark with books that bring us inside the craft and life of America's chefs and their restaurant" (The Splendid Table, NPR).
Drawing on a shared passion for food, as well as previous careers as a creativity and strategy consultant to Fortune 500 companies (Page) and as a restaurant chef (Dornenburg), the duo's thought-provoking books are often fueled by creative pursuits outside the kitchen, from Harvard Business School's famed creativity course to a dance company's advisory board. Their books have been translated into multiple languages and received citations as sources of information and/or inspiration in numerous scholarly, fiction, nonfiction, and other creative works globally.
Former Washington Post wine columnists who have run six marathons between them, the married couple lives in New York City.
Inspired....Open yourself to a delicious new experience.
—Oprah Winfrey in O Magazine
The Flavor Bible...is amazing.
—Sandra Lee on the Today Show, on her favorite books for holiday gifting
One of the best cookbooks of the year.
—Sara Moulton on Good Morning America
A seminal work...Destined to become a classic.
—Lucinda Scala Quinn on Martha Stewart Living Radio
I love The Flavor Bible...[One of 19] must-have food books [of all time]
—Ellen Rose on NPR's Good Food
One of the best books of the year.—People
Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor.
Readers will find themselves referring to this handsome volume again and again.
A unique resource...Wonderfully inspiring and immensely useful.
Sets down in print what has often been believed inexpressible.
Resembles none of the foodie culture's memoirs or cultural histories or cookbooks...It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future.
—Emily Nunn in The Chicago Tribune