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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover – 16 Sep 2008

4.5 out of 5 stars 20 customer reviews

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  • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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Product details

  • Hardcover: 380 pages
  • Publisher: Little, Brown and Company; 1 edition (16 Sept. 2008)
  • Language: English
  • ISBN-10: 0316118400
  • ISBN-13: 978-0316118408
  • Product Dimensions: 20.3 x 3.5 x 26 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 28,235 in Books (See Top 100 in Books)

Product Description

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

“I think THE FLAVOR BIBLE should be in every kitchen today…A perfect book…Beautifully written…I take my hat off.” -- Legendary chef Michel Roux, OBE, the first French chef to earn three Michelin stars in England, on CBC Radio (2015)


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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Top Customer Reviews

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.
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Format: Hardcover Verified Purchase
This book seems to be oriented very tightly on using U.S.-based brand name items, rather than focusinjg on usage and ingredients. Perhaps if you are in the United States there is some small value in this expensive volume, but if you're elsewhere in the large world, give this a miss.
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Format: Hardcover Verified Purchase
It is very much an American book and it is noticable when you read it... however, as it is not a recipe book you do not face the usual problem of converting American measurements and temperatures into something a bit more UK friendly. I would encourage you to give this book a try even if an American bias is normally a bit annoying for you. This book offers combinations of more than 2 ingredients, explain how to create winning flavour combinations yourself and provide inspiration in the form of quotes from food writers or cooks. It reminds me of The Flavour Thesaurus, which is certainly a better known book where I am, but I find it to be far more educational and entertaining. It has definitely helped me become a more confident cook.
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Format: Hardcover
This isn't a cookbook - it's a flavour reference, with lists of ingredients and the flavours that go with them. I find it hugely useful - it lets me be creative in the kitchen is invaluable when I'm developing my own recipes. Obviously you need to be pretty comfortable in the kitchen before you can make use of this book, but it's great for a more confident cook.
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By rin on 29 Sept. 2013
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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Format: Hardcover 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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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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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!
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