The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Andrew Dornenburg, Karen Page
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Book Summary Information
Author: Andrew Dornenburg, Karen PageEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-09-16
ISBN: 0316118400
Number of pages: 392
Publisher: Little, Brown and Company
Book Reviews of The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Book Review: Just What I've Been Looking For
Summary: 5 Stars
I love that this isn't a recipe book that tells me what to do moment by moment. Instead, it's a reference book that helps me to add flavor to my own dishes, flavor that differs from my own tried and trues. I love to cook and have been doing so for more years than I care to admit to. I don't always want a recipe to tell me what to do. Sometimes I just want to make something of my own creation. This book really helps with that. I've only had it a few days but it's already been quite useful. It lists flavors that different "experts" (doesn't say who the experts are unless I've missed it) use for particular ingredients. And it lists them in different type according to how many experts recommend that particular flavor combination. Bold type, all capitals, with an asterisk is use for the tried and true flavor combos. Small type, regular print (not bold) is for the least recommended but still mentioned by one or more. Those are the extremes, there are others in between.
For instance, there are two pages on Asparagus, covering both regular and white. It begins with the season it's generally available (spring), the weight of the flavor (light-medium), the volume of the flavor (moderate) and the techniques (blanch, boil, deep-fry, pan roast, stir fry). Then it offers a list of the nuts, herbs and spices, other vegetables, cheeses, eggs, sauces, oils, salts, creams, stocks, etc. that work well with Asparagus. It then gives you Flavor Affinities, which are groups of flavorings that work well together such as asparagus + ham + morel mushrooms + Parmesan Cheese. It then offers some dishes from chefs in which Asparagus is featured such as Ricotta Gnocchi with Asparagus, Morels and Pine nuts from Dan Barber, Blue Hill at Stone Barns (Pocantico Hills, NY). Last, it gives a recommendation on how to make asparagus soup from Daniel Humm of NYs Eleven Madison Park: You need a lot of asparagus flavor. You need acidity. You need sweetness that will come from the asparagus. You need the right amount of salt. You need just the right amount of spice, so that it doesn't actually taste spicy. We use a lot of cayenne, but you would never know it is there; it is just an accent. You need fresh lime juice to finish. Then he discusses the balance of flavors in soup and how to manage that with this soup (sweat the asparagus). Instead of a recipe, you get a how to on making your own soup your way. The whole book has tips from chefs just like that.
I'm going to love this part on "Chocolate/Cocoa-in general" Stuff that works well with chocolate! Experimenting time!!
I hope I've given you an idea of what this excellent book can do for you.
More The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs reviews:
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Summary of The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
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.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
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