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

by Andrew Dornenburg and Karen Page
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Published by: Hachette Book Group USA
eBook Publish Date: September 15, 2008
Print ISBN: 0316118400
Filesize: 16.30 MB
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Overview

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.

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Author Information

Bio of Andrew Dornenburg

Karen Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards. Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, established them as America's leading authorities on the subject of flavor development (FENI). Page passed the Court of Master Sommeliers introductory course examination. A former restaurant chef, Dornenburg completed graduate studies with Madeleine Kamman at the School for American Chefs at Beringer Vineyards and earned his sommelier certificate from the Sommelier Society of America. The authors are proud members of PEN American Center and frequent and popular speakers in venues ranging from the Culinary Institute of America to Kripalu to the Smithsonian. Paired personally as well as professionally, the couple has been married since 1990 and lives in New York City. Visit the James Beard Award-winning authors Andrew Dornenburg and Karen Page blog: Becoming a Chef

Bio of Karen Page

Karen Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards. Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, established them as America's leading authorities on the subject of flavor development (FENI). Page passed the Court of Master Sommeliers introductory course examination. A former restaurant chef, Dornenburg completed graduate studies with Madeleine Kamman at the School for American Chefs at Beringer Vineyards and earned his sommelier certificate from the Sommelier Society of America. The authors are proud members of PEN American Center and frequent and popular speakers in venues ranging from the Culinary Institute of America to Kripalu to the Smithsonian. Paired personally as well as professionally, the couple has been married since 1990 and lives in New York City. Visit the James Beard Award-winning authors Karen Page and Andrew Dornenburg blog: Becoming a Chef