Among them: Gordon Ramsey in England, Georges Blanc in France, Martin Berasategiu in Spain and Michael Mina in the States….Favorite cookbooks: THE FLAVOR BIBLE. A little research in THE FLAVOR BIBLE, a rummage through the spice rack, and a little fiddling with the ingredient preparation and the results are tasty enough to appease even the grouchiest domovoi lurking in your stove.”, —Jennifer Eremeeva, RUSSIA BEYOND THE HEADLINES (March 30, 2012), “When I’m out of ideas, I turn to one of my favorite volumes of food porn: THE FLAVOR BIBLE, which is also available on Kindle. It lays out what tastes good with what and really gets your creative juices flowing.”, “Kate McLean: First Woman Chef to Head Tony’s Kitchen … Q. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Karen Page, Andrew Dornenburg. But more importantly, the book should be read as it not only spurns the creative juices but will also offer a new outlook on your future. ‘It is the most comprehensive book on flavor matching. Alphabetical order with an explanation in the front about how to use it effectively. Open it randomly, and it will open you up to an array of possibilities in your culinary future.”, “A must-have reference for all kitchen shelves — mine is right next to Joy of Cooking.”, “With all due respect to every published cupcake book (and there are a lot), THE FLAVOR BIBLE (without a single cupcake recipe) is my favorite cupcake book.”, “Starred review…Readers will find themselves referring to this handsome volume again and again.”, “One of my favourite cookbooks of this century.”, “A seminal work…Destined to become a classic.”, —Lucinda Scala Quinn, Martha Stewart Living Radio, “An amazing book…I think it’s their best work yet.”, —Steven A. Shaw, Executive Director, eGullet Society, “Sure to be a classic kitchen reference guide for years to come…The best and most useful culinary reference book of the year.”, “Top 10 Cookbooks for Your Christmas Gift List. Jared Gadbaw is chef de cuisine of Marea….Q. It takes some time to learn how to read the charts because they contain so much information. If you are a beginning cook you may need to invest in a cookbook with recipes to hone your techniques rather than changing up your recipes. V Read: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg ($35). It’s more like the I Ching. But what I think is so GENIUS about this book is that you can look up just about any food item and find a laundry list of flavor pairing suggestions, pairings that you know will work (read: no more winging it in the kitchen, with unsavory results). From achiote seeds to zucchini blossoms, they list it all. They put the book together by compiling a massive database over the course of eight years, deconstructing dishes from the menus of chefs they admired throughout the country. Language: English. And he will be upheld, for the Lord is able to make him stand. It is the first comprehensive ‘thesaurus’ of modern flavor combinations organized as an easy-to-use alphabetical reference featuring more than 600 popular ingredients (meat, fish, vegetables, fruits, cheeses, etc.) Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a wealth of flavor combinations that will teach readers to use ingredients more effectively, experiment with temperature and texture, excite the nose and palate, and balance all elements of an extraordinary meal.”, —HARVARD BUSINESS SCHOOL BULLETIN (March 2009), “Tony Panetta, Executive Chef at the Melbourne Convention and Exhibition Centre, Shares His Food Favorites, from Cookbooks to Restaurants…FAVOURITE COOKBOOK: THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, by Karen Page and Andrew Dornenburg.”, —(MELBOURNE, AUSTRALIA) HERALD SUN (December 28, 2012), “Organic farm allows work for weekly veggie shares….Bryan Irwin, 32, lives near the farm and decided to buy a worker share after he was laid off in April from his engineering job with an automotive supplier. The Bottom Line: Anyone who has picked up an unusual ingredient on a whim, or felt in the mood for a certain flavor, will find inspiration in this book for designing a menu with that ingredient or flavor. He used to be in the army — but now he makes delicious ravioli (seen here in its pressed dough, pre-stuffed form). These days everyone is writing cookbooks and it is incredibly upsetting to buy a dud and have it sit on your shelf for years — staring at you, mocking your poor judgment. Also, though it is more a cook’s resource, THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is great for cross referencing flavor affinities in cocktail ingredients. A. I also like to read cookbooks (in print). THE FLAVOR BIBLE: Every cook who is even remotely interested in experimenting with their cooking should have THE FLAVOR BIBLE. This is a unique tome, in that it doesn’t contain a single recipe. And it really gives you the opportunity to create your own. Thank you both for creating this amazing book, both for me and for humanity….Your book is now sitting in the premiere spot for important reading: my bed-side table.”, “Every Sunday, I review a cookbook in an attempt to lend some guidance in a field that has become overrun. Those to camp on the east side toward the sunrise shall be of the standard of the camp of Judah by their companies, the chief of the people of Judah being Nahshon the son of Amminadab, his company as listed being 74,600. There are a number of excellent, even award-winning cookbooks, on my shelf, but this one is in a league of its own. A chef who cooks, a spouse who writes….Couple of times this pre-holiday season we’ve seen this (welcome) phenomenon. And God separated the light from the darkness. Each ingredient has below it a huge list of ‘compatible flavors.’ By compatible flavors they mean more than just foods that go with the primary food, but flavors. One of the most important cookbooks I own is THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (Little Brown & Co., 2008, $35). Have you ever marveled at how chefs successfully combine seemingly strange ingredients, yet the result is something incredible? Written by Karen Page and Andrew Dornenburg (WHAT TO DRINK WITH WHAT YOU EAT and CULINARY ARTISTRY), this book doesn’t have a single recipe in it. I’ve been thinking of this blog post and how cathartic it would be to write over the past 5 months, but in the meantime I’ve built it up so much in my head that I have now been procrastinating writing it…I also religiously studied the FLAVOR BIBLE book, so I would know which ingredients and flavor profiles work together. Because seriously, how do you cook without onions and garlic? As everyone in the kitchen can attest to, this has been my favorite thing for quite a while. My baby is on a FODMAP-free diet and I am on the autoimmune protocol. Y 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. However in Bali, duck takes part in ceremonial dishes, wherein, the whole duck is being rubbed with different ingredients like turmeric, ginger, coconut bark, tamarind pulp, shrimp paste, and others. Here are the top three reasons I love this book: 1. It definitely deserves a spot on my kitchen shelf next to The Joy of Cooking! “She loved it. Okay, maybe the cookbooks on this Top 10 list of cookbook gift ideas aren’t all local, but it helps support a local cookbook store, Books To Cooks, which does an incredible job in supporting the local mania for all things food. A. I own well over a hundred in my personal library, and since I haven’t had the opportunity to travel and eat at as many restaurants as I would like, I often bury my nose in them looking for new recipes and techniques I’ve never tried before. As a chef always up for a challenge, the fact that you need some chops to best use it appealed to me as well … It ended up winning a James Beard Award and was also named by Forbes magazine as one of the ten best cookbooks of the past century. This little book saves me from many-a-minor-anxiety-attack. It’s about drinks, too — including those that require a valid form of ID. Total brilliance. Q. I have already bought six copies and have given two as gifts. Cooks will love how it frees them from formal recipes, and more casual cooks will like how it supports their more free-spirited attitude toward cooking.”, —Donna Pilato, ENTERTAINING.ABOUT.COM (September 29, 2008), “The zen of food, for me, is born out of creativity and imagination. In addition, a range of award-winning American chefs contribute their valuable insights on using selected ingredients and ideas for different dishes. He said to the woman, “Did God actually say, ‘You shall not eat of any tree in the garden’?” And the woman said to the serpent, “We may eat of the fruit of the trees in the garden, but God said, ‘You shall not eat of the fruit of the tree that is in the midst of the garden, neither shall you touch it, lest you die.’” But the serpent said to the woman, “You will not surely die. In the opening chapters, the authors invite us to learn the language of food, cooking and flavor, and they don’t mean the simple terminology like the difference between stirring and folding that often perplexes young chefs in the making. A challenge to pick flavor, one that you don’t know well enough (or at all) and go down to your market, find it, and cook something with it. 0 0. in the kitchen. The listings, combinations and short essays from various chefs on different matches are meant to inspire rather than dictate. Their most recent book, THE FLAVOR BIBLE, published last year was one I kept hearing about. It draws upon the thesaurus as an inspiration, cross-referencing foods and spices and all their complements. This week I’m reviewing THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. As a guide to pairing ingredients and seasonings, it has no real peer.”, “Feeling the pinch of the economic crisis whenever you start to plan a meal? When your eyes light on it, it is gone, for suddenly it sprouts wings, flying like an eagle toward heaven. The Wine Bible and THE FLAVOR BIBLE….Both are probably my most-referenced books.”, —Lori Midson, Westword (January 20, 2011), “One of my favorite cookbooks is a beautiful, hulking guide called THE FLAVOR BIBLE. The chefs who were polled to make the list read like a who’s who of late twentieth century culinaria: Alice Waters, Jasper White, Norman Van Aiken, Jean-Georges Vongerichten. I suspect that it could be an excellent part of a beginning cook’s education, but that educational process would look different from what we’re used to seeing. )”, —Jodi, MORESWEEETSPLEASE.COM (April 14, 2012), “This week on Beyond The Peel TV we wanted to switch it up a bit and share with you a way to use up those items in your fridge that you know you should/need to eat, but you don’t, because you either don’t want to, or you don’t know what to do with them – aka you’re uninspired. This invaluable kitchen companion is a compilation of eight years of extensive flavor pairing research. The book is clever, useful, and obviously the product of prodigious research. Flavor affinities for chestnuts include bacon and fennel or orange and pear, to name just a couple. For you are a people holy to the Lord your God, and the Lord has chosen you to be a people for his treasured possession, out of all the peoples who are on the face of the earth. The first foray was this braised rabbit….Brooding flavors of dried mushrooms, homemade guanciale and a dark duck stock pulled the rabbit toward winter, while the white wine and young greens tossed in at the end lifted it toward springtime. The week after Christmas, we caught up with Borders cookbook buyer Ellen Clark for an anecdotal recap. THE FLAVOR BIBLE is not strictly a cookbook, but, rather it is a encyclopedic collection of ingredients and their matches. Say you bought some ramps at the farmers’ market (they’re coming here soon), in your eagerness to celebrate spring. Has a book ever changed your life? Ought you not rather to mourn? Returning from the farmer’s market with a bunch of chervil, for instance, and wondering what the heck to do with it? 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