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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of Americas Most Imaginative Chefs [Chinese] [Paperback]

Karen Page
4.7 out of 5 stars  See all reviews (12 customer reviews)

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Product details

  • Paperback: 392 pages
  • Publisher: Da Jia Chu Ban She (1 July 2010)
  • Language: Chinese
  • ISBN-10: 9868597978
  • ISBN-13: 978-9868597976
  • Product Dimensions: 2.8 x 18.5 x 24.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (12 customer reviews)

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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." -- 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 --This text refers to the Hardcover edition.

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." --This text refers to the Hardcover edition.

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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
46 of 47 people found the following review helpful
By E. L. Wisty TOP 500 REVIEWER VINE VOICE
Format:Hardcover|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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars amazing book 14 Feb 2014
Format:Hardcover|Verified Purchase
i bought culinary artistry and was always looking for another book of it's kind and this is definitely it
a must buy for creative cooks
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1 of 1 people found the following review helpful
5.0 out of 5 stars Love it 29 Sep 2013
By rin
Format:Hardcover|Verified Purchase
Unbelievable book helps inspiration when trying to come up with new interesting flavor pairings while cooking. Very helpfully organized plus extra mini articles with additional info to many of the food items. Amazing for people who love to come up with their own recipes or experiment with new materials.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Perfect for any chef 4 July 2013
By k2kmax
Format:Hardcover|Verified Purchase
I bought this book on recommendation from a chef that I was working with. Literally I constantly refer to it when I'm thinking of new dishes to put on menus. Just think of a main ingredient and this book will tell you everything that complements it, just what every chef needs!!!!!!
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1 of 1 people found the following review helpful
By cmn
Format:Hardcover|Verified Purchase
The best foodie book that I have come across - perhaps ever - Cannot recommend it highly enough, endless fun.
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3 of 4 people found the following review helpful
5.0 out of 5 stars Great 27 Oct 2012
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.
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