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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 26 customer reviews

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Frequently bought together

  • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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  • The Flavour Thesaurus
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  • McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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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 (26 customer reviews)
  • Amazon Bestsellers Rank: 19,675 in Books (See Top 100 in Books)
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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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Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
This is one of the best food resources I own. I can simply find out which flavours work together. I cannot recommend this book high enough, a must buy for any serious baker.
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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 Verified Purchase
I used this book previously before buying and decided it was a must have, it is great for writing seasonal menus.
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Format: Hardcover Verified Purchase
Well. somewhere between a 3 and a 4. It's a great book insofar as it goes and there is loads of inspiration to be had reading and using as a reference.
But, It's American. and the flavours they talk about are American. So if you're looking for ideas for say smoked mackerel , you won't be finding much inspiration in this book. Same applies to many flavours and food combinations from Asia.
So really, it should be called "The American Food Bible"
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Format: Hardcover Verified Purchase
Got it for a friend's birthday. Excellent condition, fast shipping and the book is recommended for anyone who wants to start out seriously by improving their dishes. It gives a lot of ideas and helps with creativity.
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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
absolutely love it!
such a good book and so useful for anyone looking to do spontaneous/creative cooking.
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