- 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)
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover – 16 Sep 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." -- 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)
"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."See all Product description
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Top Customer Reviews
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"
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.Read more ›
Most Recent Customer Reviews
Great description and explanation. A must have. Better than any cookbok. It trully is a bible.Published 7 months ago by D. Ostir
This is fab, it was recommended by the country's leading raw food chef and I am glad I purchased it.Published 22 months ago by Viv Middleton