The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Author: Karen Page | Language: English | ISBN:
B001FA0P86 | Format: EPUB
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Description
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.
- File Size: 17556 KB
- Print Length: 391 pages
- Publisher: Little, Brown and Company; 1 edition (September 16, 2008)
- Sold by: Hachette Book Group
- Language: English
- ASIN: B001FA0P86
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #23,916 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #1
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments - #3
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Reference - #7
in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
- #1
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments - #3
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Reference - #7
in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
Flavor is the basis for all food, without it, the world would seem less colorful, lifeless, and bland. Food isn't just about what you can taste in your mouth but also what you can see with your eyes, what you smell with your nose and what you feel in your heart. That's what is presented in this book. (The authors wrote two other acclaimed books, Culinary Artistry and What to Drink with What You Eat.)
Culinary Artistry showcased was that food can be art. That colors structure on a plate can evoke emotions the same as any other art work. And like any art work, is in the eye of the beholder.
What to Drink with What You Eat gave us the understanding that beverages (not just wine) can be paired and should be thought of as a condiment rather than an afterthought
The Flavor Bible talks about, well, flavor; but more then that, it talks about what flavor is and how we perceive it, receive it, balance it and emphasize it. All coming to the climax which is a very in depth list (3/4ths of the book) of ingredients detailing its profile (weak, strong), seasonality, and every herb, spice, fruit, vegetable, meat, fish, poultry and alcoholic related item and what would go exceptionally well with it.
So, if it is so good, why did I give it only 4 stars? The list for the most part is just an update from Culinary Artistry; most flavor companions haven't change since the days of Escoffier.
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