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Book Pick of the Week: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. "Unique...Encourages chefs to ditch their recipes and follow their imaginations instead." --Newsweek magazine, September 15, 2008
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"Creative, self-motivated cooks who don't demand recipes' precise prescriptions will cheer the publication of this guide to the kingdom of taste....This is a valuable reference for all aspiring chefs and sets down in print what has often been believed inexpressible."
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37 of 37 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Having purchased the same authors' excellent What to Drink with What You Eat, I was excited by the prospect of getting my mitts on this new offering. However this by comparison is somewhat disappointing, though still quite useful.
Firstly, it suffers from a problem which the aforementioned work also suffered from, namely that if item A references item B, then item B does not necesarily reference item A in return. Whilst in the earlier work this was not a major problem (partly because it was on a smaller scale and also because you don't often choose the drink first then the food afterwards), here it seems to be on a larger scale. Sloppy editing.
Secondly, some "obvious" flavour combinations appear to be missing. The blurb does say that this book is designed to cover "modern" flavour combinations, whereas their earlier work Culinary Artistry (which I do not own) covers "classic" food combinations. But this current work does cover many "classic" food combinations, so why is it not more comprehensive? In order to cajole us into shelling out more dosh to get the earlier book too? (Reading the introduction where they say this book should be used in conjunction with the earlier two books, the answer is presumably "yes".) Why could they not just have updated the original book?
Thirdly, some entries are just downright lazy. For example there are a number of entries which are not specific foodstuffs, but a particular type of cuisine, e.g. Hungarian cuisine. The thought process for these kind of entries appears to be along the lines of "What Hungarian dishes do we know? Gulyás (i.e. 'goulash'). What's in that? Paprika. So, paprika must go with all Hungarian food". Really?
This book is useful up to a point, and by all means buy as a starting point for learning about flavour matching (with the proviso that you may also have to buy Culinary Artistry for completeness), but don't expect it to be fully comprehensive, or as good as What to Drink with What You Eat.
3.5 stars.
(Update 10/11/08: I have since also purchased Culinary Artistry - see my review of that. Essentially I think that there is no reason to buy that earlier book as well as it does not appear to contain any information which this book doesn't.)
(Update 12/06/10: I have since also purchased The Flavour Thesaurus - see my review of that.)
Firstly, it suffers from a problem which the aforementioned work also suffered from, namely that if item A references item B, then item B does not necesarily reference item A in return. Whilst in the earlier work this was not a major problem (partly because it was on a smaller scale and also because you don't often choose the drink first then the food afterwards), here it seems to be on a larger scale. Sloppy editing.
Secondly, some "obvious" flavour combinations appear to be missing. The blurb does say that this book is designed to cover "modern" flavour combinations, whereas their earlier work Culinary Artistry (which I do not own) covers "classic" food combinations. But this current work does cover many "classic" food combinations, so why is it not more comprehensive? In order to cajole us into shelling out more dosh to get the earlier book too? (Reading the introduction where they say this book should be used in conjunction with the earlier two books, the answer is presumably "yes".) Why could they not just have updated the original book?
Thirdly, some entries are just downright lazy. For example there are a number of entries which are not specific foodstuffs, but a particular type of cuisine, e.g. Hungarian cuisine. The thought process for these kind of entries appears to be along the lines of "What Hungarian dishes do we know? Gulyás (i.e. 'goulash'). What's in that? Paprika. So, paprika must go with all Hungarian food". Really?
This book is useful up to a point, and by all means buy as a starting point for learning about flavour matching (with the proviso that you may also have to buy Culinary Artistry for completeness), but don't expect it to be fully comprehensive, or as good as What to Drink with What You Eat.
3.5 stars.
(Update 10/11/08: I have since also purchased Culinary Artistry - see my review of that. Essentially I think that there is no reason to buy that earlier book as well as it does not appear to contain any information which this book doesn't.)
(Update 12/06/10: I have since also purchased The Flavour Thesaurus - see my review of that.)
1 of 1 people found the following review helpful
Format:Hardcover
If you have something in the fridge and want to know what you should cook it with, here you'll find the combination between ingredients too cook with for perfect flavours! Recommend it for professionals and home cooking enthusiasts!
Format:Hardcover|Amazon Verified Purchase
What a useful guide for the creative cook! This book opens up all sorts of adventurous new avenues in the marriage of flavours. Would recommend it as an essential point of reference - and as a checkpoint!
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Most Recent Customer Reviews
Best cooking book - EVER.
This book was shipped in perfect condition and promptly - it is an amazing cooking book and highly recommended for anyone who loves cooking and has a bit of know-how and... Read more
Published 17 months ago by C
Perfect for experienced cooks
This isn't a cookbook - it's a flavour reference, with lists of ingredients and the flavours that go with them. Read more
Published on 30 Mar 2010 by Alexandra English
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