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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." -- Booklist magazine, September 15, 2008
"GIFTS: Cook Books: Tasty Picks for Beginners or Pros: THE FLAVOR BIBLE. For cooks ready to go beyond recipes and improvise, married food writers Karen Page and Andrew Dornenburg offer an inspiring glossary of foods and their natural flavor partners. (Little, Brown, $35)." -- People magazine, Best Cookbooks of 2008, Holidays 2008
"Local cookbook store choose their Top 10...The top cookbooks published this year: 3) THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg..." -- Mia Stainsby, Vancouver Sun, December 19, 2008
"My favorite books...the ones [19 in total] that are falling apart, pages stuck together, comments written all over the pages, and spotted with food...2. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg." -- Ellen Rose, KCRW Radio (Los Angeles), National Public Radio, December 12, 2008
"THE FLAVOR BIBLE offers something that is rare and precious:
true originality." -- Rose Levy Beranbaum, RealBakingWithRose.com, November 29, 2008
"The Best Cookbooks of 2008...THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg...is for the serious home cook...This book will give the home cook wings to invent their own dishes without the aid of a recipe." -- Sara Moulton, "Good Morning America," December 23, 2008
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
"GIFTS: Cook Books: Tasty Picks for Beginners or Pros: THE FLAVOR BIBLE. For cooks ready to go beyond recipes and improvise, married food writers Karen Page and Andrew Dornenburg offer an inspiring glossary of foods and their natural flavor partners. (Little, Brown, $35)." -- People magazine, Best Cookbooks of 2008, Holidays 2008
"Local cookbook store choose their Top 10...The top cookbooks published this year: 3) THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg..." -- Mia Stainsby, Vancouver Sun, December 19, 2008
"My favorite books...the ones [19 in total] that are falling apart, pages stuck together, comments written all over the pages, and spotted with food...2. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg." -- Ellen Rose, KCRW Radio (Los Angeles), National Public Radio, December 12, 2008
"THE FLAVOR BIBLE offers something that is rare and precious:
true originality." -- Rose Levy Beranbaum, RealBakingWithRose.com, November 29, 2008
"The Best Cookbooks of 2008...THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg...is for the serious home cook...This book will give the home cook wings to invent their own dishes without the aid of a recipe." -- Sara Moulton, "Good Morning America," December 23, 2008
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
Review
"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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Most Helpful Customer Reviews
41 of 42 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.)
2 of 2 people found the following review helpful
Format:Hardcover
Wether you a pro chef or a simple hobby cook, this book is the best for flavor combinations. there are others such as the famous Elbulli but for the price this is superb. got mine from abe books and the book came from the US for £15.
2 of 2 people found the following review helpful
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
1.0 out of 5 stars
NOT The Flavor Bible
I'm using this method in an attempt to get attention from Amazon for a replacement order. I ordered The Flavor Bible and received Bring Up the Bodies, have requested... Read more
Published 2 months ago by Paula Sullivan
4.0 out of 5 stars
Awesome!
Great book for anyone who whishes to break free of the chains of recipes.
Comprehensive and with lots of ideas from great cooks. Read more
Comprehensive and with lots of ideas from great cooks. Read more
Published 11 months ago by Stine
5.0 out of 5 stars
Match every flavour
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! Read more
Published 23 months ago by bgloria100
5.0 out of 5 stars
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 on 3 Jan 2011 by C
5.0 out of 5 stars
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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