the flavor bible

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The Flavor Bible
Author :
Publisher : Little, Brown
Release Date :
ISBN 10 : 0316039845
Pages : 392 pages
Rating : 4.5/5 (28 users)
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Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. 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 essentialreference for every kitchen.

The Flavor Bible

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing

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The Flavor Bible

A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.

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The Flavor Bible

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing

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The Vegetarian Flavor Bible

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream.

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The Flavor Matrix

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix

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Culinary Artistry

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in

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What to Drink with What You Eat

!--StartFragment--Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food

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The Spice Companion

A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for

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Spice Bible  The

The only book on spices that any chef or aspiring cook will ever need,The Spice Bibleis a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry—from ajowan through wolfberry—includes a description of the spice’s origin

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The Flavor Thesaurus

“A perfect reference for the aspiring foodie.” –Chicago Tribune Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.

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The Elements of Taste

Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.

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The Cook s Bible of Ingredients

Celebrating the diversity and bounty of foods available today, The Cook's Bible of Ingredients is a visual Encyclopedia of more than 1200 foods and ingredients. Each of the 12 chapters is devoted to a particular group of ingredients, be it meat, fish, vegetables or oils and flavourings. Attractively presented full-colour photographs present

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The Flavor Equation

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more;

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The Art of Flavor

As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in

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Kitchen Creativity

"Utter genius... If Leonardo da Vinci wrote a book on culinary creativity in 2017, this would be it." - Michael Gelb, New York Times bestselling author of How to Think Like Leonardo da Vinci Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius,

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