Google has many special features to help you find exactly what you're looking for. Commentaries and tips from highly regarded chefs are included throughout the book, as well as examples of dishes from their menus to illustrate successful flavor pairings. Rather, it provides inspiration for the creation of an unlimited number of dishes. What are your top three favorite books on cocktails? Sometimes I look at my thawing chicken in the fridge and want to cry because I don’t know what to do with it. I rarely improvise. So helpful and eye-opening about flavor pairing. So I simply looked up black cod in THE FLAVOR BIBLE and it listed among other ingredients: ginger, leeks, and soy sauce. Look up the ingredients in your fridge that are about to go bad and let the book work it’s magic. Little, Brown published THE FLAVOR BIBLE a year ago this week — and went into its fourth printing this summer….”, —Lynn Andriani, Senior Editor, PUBLISHERS WEEKLY (September 14, 2009), “THE FLAVOR BIBLE: The Ultimate Culinary Reference. Gruyere pairs nicely with garlic? Or, if you’re like me, you’ll just make something up with the various ingredients that I now feel confident match each other….I highly recommend THE FLAVOR BIBLE.”, “My Cookbook Shortlist: …There is one place in the house that is exalted above the rest. Those are all just ideas from looking at the ramp section of this book….”, —Shauna James Ahern, author and host, GLUTEN-FREE GIRL (April 7, 2009), “Santa’s Bag Is Full of  Books for Cooks This Holiday Season: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. So here at the end of the year, when the ‘best of’ lists saturate daily candy and front pages, I decided to come up with the books that I come back to regardless of the season or situation: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg: Everything you need to know about traditional flavors, seasonality and great insight on ingredients from some wonderful chefs.”, —Chef Cary Taylor, Executive Chef, CHAISE LOUNGE (Chicago), “Ever since I got serious about cooking, I’ve tried to invest in durable, high-quality, non-toxic pieces for my kitchen. Look up ‘onions,’ for example, and the ‘Bible’ describes how that particular flavor ‘works,’ what ingredients, spices, and condiments are compatible, and why. Browse titles recommended by Dan Brown, Sandra Lee, Mitch Albom, Jeff Kinney and Margaret Russell. F ‘Lately I’ve been reaching for How to Cook Everything by Mark Bittman and THE FLAVOR BIBLE by Dornenburg and Page (not a cookbook per se but an “inspiration book”) several times a week. When you sit down to eat with a ruler, observe carefully what is before you, and put a knife to your throat if you are given to appetite. Because it doesn’t have recipes. ‣ 3. Open it randomly, and it will open you up to an array of possibilities in your culinary future. Let’s say you look up almonds, it will tell you everything that pairs with almonds; it’s a really, really great reference book. This book does more than list flavor affinities; it captures the authors’ meta-perceptiveness of food flavors, textures, and techniques….I’ve cooked black-eyed peas for more than 20 years, but when I wanted to make a more exotic dish, I turned to THE FLAVOR BIBLE to help me achieve my culinary goal. “Well, it would teach you to make any dish you ever wanted. It is not a recipe book. We polled a few Culinate contributors and friends to learn which, out of all the cookbook gifts they’ve been given as gifts, they appreciate the most, and here’s what we learned….Hm. apple + clove + … Orange is feminine—the lady of citrus.’ THE FLAVOR BIBLE can help any cook out of a jam, whether she finds herself lacking an ingredient in the pantry, or, say, ends up with a superabundance of cucumbers in the garden (in that case, move beyond dill and buttermilk and try a salad with coriander, jicama, or peanuts). Cite this page: Editor: Stephen Smith. It’s nothing less than the healing powers of a new book called THE FLAVOR BIBLE. Learn some of the many answers at THE FLAVOR BIBLE book signing and reception with authors Karen Page and Andrew Dornenburg at The Spice House in Old Town. All Scripture is breathed out by God and profitable for teaching, for reproof, for correction, and for training in righteousness, that the man of God may be competent, equipped for every good work. No, it’s not a recipe book; it’s a reference book that gives you lists of which foods harmonize well together. It remains a valuable book especially for people considering entering the profession. Or warm polenta with morel mushrooms and a creamy ramp sauce? What are you newly excited about? A. What we want, what we need, is something that will help us become better cooks without having to further our skillset. Chestnuts and Brussels sprouts. Here are some top choices: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (Little, Brown and Company, 384 pages, $35). Learn that goat cheese pairs especially well with cherries and thyme, and get ideas from chefs around the country for complete dishes.”, —Amanda Gold, SAN FRANCISCO CHRONICLE (December 3, 2008), “We asked Ellen Rose from the Cook’s Library for her complete list of must-have food books. In many cases the authors include commentary from well-known chefs like Emily Luchetti, Mario Batali, and Michael Lomonaco, among others, expounding on their favorite uses for key ingredients or flavors. A. I love starting with cookbooks. The first because of the priceless information and recipes. My go-to cookbooks are CULINARY ARTISTRY and THE FLAVOR BIBLE.”, —Lori Midson, WESTWORD (January 31, 2013), “Rachel Kesley, WaterCourse Foods. In addition to being one of life’s great pleasures, it also helps keep us alive. explore the individual roles played by the four basic tastes. Name your top three books for mixology inspiration. THE FLAVOR BIBLE dedicates 374 pages to a thoroughly researched collection of flavor combinations across all of the major world cuisines. A. Some beets, some horseradish and some chives: Seems easy enough, but I probably would’ve found myself eating butter with a spoon if it weren’t for a little guidance from the holiest of food books. You take it with you into the family room to browse while watching television, then grab it on your way up to bed to read before you go to sleep. The premise is simple: it’s a thesaurus of flavors. We all know that ‘tomatoes and basil, lamb and rosemary, apples and cinnamon’ blend well together to create lovely tastes. Can you tell I enjoy cooking yet? Flavors are impact full: dishes dance with ingredients your customers never imagined possible in your restaurant. If any of these apply to you, you’ll want to have this book on your shelf tomorrow. I was too afraid to just invent a dish on my own. What’s for dinner? However, if you’ve already learned that less is more and you’re pretty comfortable in the kitchen and want to take your cooking to the next level, check out this incredibly detailed and interesting encyclopedia of common and interesting flavor combinations and applied techniques. Lemon and fish. Food and drink luminaries, Karen Page and Andrew Dornenburg, are esteemed for their groundbreaking culinary books including WHAT TO DRINK WITH WHAT YOU EAT. It’s also about knowing how to season and prepare ingredients to coax the best possible flavor and pleasure from them. A. almonds + arugula + basil + burrata + peaches. Recent weeks have seen an influx of new titles on the market, from well-known chefs and authors. What to make? We need to go deeper. I might as well be fueling a lawn mower, or eating dirt like a plant for all the joy eating gives me. I own both, but I did not really appreciate CULINARY ARTISTRY or THE FLAVOR BIBLE until some months after I ‘read’ them…But something happened when I took a second look at Page and Dornenburg’s second book. Some are traditional cocktail books, but others get a little more creative with their recommendations. And it will give you back your courage as a cook, especially if you have been discouraged in previous culinary endeavors….I like to pick up THE FLAVOR BIBLE (subtitle: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs) often, for inspiration; I also like to read it in bed, which is a bit odd since it has no plot. But flavor is a bit more complex. They also suggest pairings to avoid, such as maple syrup and brown sugar (too intense). If you are already a decent cook and want to elevate your art, to create recipes rather than just modify or copy someone else’s, you need this book. It’s like the DNA where all cookbooks must come from. Pomegranate Soy Glaze for Whole Roast Duck. A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. Items printed in lowercase are suggested, in bold are recommended, in bold caps are highly recommended, and in bold caps with an asterisk (*) are what the book refers to as ‘Holy Grail’ pairings. The New Year looks brighter. An example of one of my most startling food synergies: several years ago I had just perfected a passion ice cream and happened to notice that my windowsill rosemary was in bloom with exquisite little lavender flowers. On my site, I list cookbooks and (more than a dozen) favorites (including) THE FLAVOR BIBLE, Nigel Slater’s Appetite and Ottolenghi: The Cookbook.”, —Kristine M. Kierzek, MILWAUKEE JOURNAL SENTINEL (July 28, 2009), “25 Questions for Michael M. O’Connor (chef of Vic & Anthony’s in Houston): RIA: List your three favorite cookbooks. Publication date. I’m just spreading the word.”, “Chef Duskie Estes’ [chef and owner of ZAZU Restaurant & Farm in Santa Rosa] Culinary Q&A…Q. Plus, each ingredient features dozens of matching flavors based on interviews with highly regarded chefs and culinary experts across the U.S. and Canada. For example, the table for Apples notes their affinity for cinnamon, pork, rum and nuts. Page and Dornenburg are no strangers to this territory: 2007’s WHAT TO DRINK WITH WHAT YOU EAT won the International Association of Culinary Professionals’ Cookbook of the Year award, while their home mantle fairly groans with other accolades for their past cookbook work. it's very similar to chicken in taste, but a little bit greasier. It will “leave you feeling completely satisfied and better about your life than the second you sat down at my bar,” he says. Into your hand they are delivered. And a lot of them are good, but THE FLAVOR BIBLE is really head and shoulders above the rest. Instead of being tied to a recipe and making sure you have all the ingredients, you are freed to cook from what is in your pantry because you’ll have a guideline of what pairs well with what and how to make your dinner come together from whatever is on hand.”, “Most cooks can easily recite several classic flavor pairings: lamb and rosemary, tomatoes and basil, apples and cinnamon. Sorry I’m tardy with my annual list of cookbooks for Incurable Collectors. Not just several recipes are present in the book but also, it teaches you to get the best out of your cooking time. Its [sub]title is ‘The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s most imaginative Chefs’. My favorite is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. Q. It will make eating more enjoyable and you’ll never again have to feel uncomfortable in a restaurant wondering exactly what you’re ordering.”, —Rose Levy Beranbaum, REAL BAKING WITH ROSE LEVY BERANBAUM (November 29, 2008), “THE FLAVOR BIBLE is an amazing new book. If I have any downtime while I’m preparing dinner, I just flip through this tome for inspiration. All professional chefs should have a copy of this book in their office. What’s your favorite cookbook? Page and Dornenburg start with a fascinating discussion of all the components that go into making flavor. (Ferran Adria might.) Chef at: Tipsy Cow, 102 King St. How long have you been at the restaurant? For God knows that when you eat of it your eyes will be opened, and you will be like God, knowing good and evil.” ... And to every beast of the earth and to every bird of the heavens and to everything that creeps on the earth, everything that has the breath of life, I have given every green plant for food.” And it was so. First, there’s chef Andrew Dornenburg and his wife and longtime collaborator, the writer Karen Page. Surely, you deserve an extra Christmas present?”, —Lisa Forare Windbladh, MATMOLEKYLER.TAFFEL.SE (December 25, 2008) (auto-translated from Swedish by Google), “I purchased [THE FLAVOR BIBLE] recently, and it has given me a lifetime’s worth of amazing ideas. My current favorite is a book I just received as a gift, Tony Conigliaro’s Drinks: Unraveling the Mysteries of Flavor and Aroma in Drink. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. This is a valuable reference for all aspiring chefs and sets down in print what has often been believed inexpressible.”, —Mark Knoblauch, Booklist (September 15, 2008), “Q&A with Eric C. Korn of Good-Life Gourmet in Scarsdale…My Favorite Cookbook: THE FLAVOR BIBLE. It is a rudimentary book that has only been trumped by the same author’s newest tome, THE FLAVOR BIBLE. (Probably another Cooking Light reader: Our research shows you are omnivorous cookbook consumers. Because we live in a time when it’s simply not enough to say that honey is sweet. According to THE FLAVOR BIBLE, goat cheese compliments fennel. (Caviar: Russian cuisine, Champagne; Cayenne: avoid caviar). This is the perfect book to use when inventing recipes. (JH) 1979; St. Joseph, Minnesota…Dream app: (JH) “I’ve always thought they should turn THE FLAVOR BIBLE [by Karen Page and Andrew Dornenburg] into an app.”, “The Best Cocktail Books: Bartenders Pick Their Favorites: Welcome to the Eater Library, a new column in which Eater gets experts in their field to recommend the best guides to their craft. This book takes out every single ounce of guesswork. K Everyone else, though, has to rely on trial and error. I use it for inspiration both before and after I shop…picking up what looks great, checking the BIBLE for flavor pairings, and taking off from there, OR doing the fridge search, and then consulting Dornenburg and Page for inspiration. Essentially, it’s a catalog of suggestions from people who cook (a lot) about how to put ingredients together. Rating: 10/10….Before this book existed, I didn’t know I needed it, but now I don’t want to cook without it….An absolute must-have for anyone who aspires to cook better food of any type of cuisine.”, —Lisa Yanaky, BOOKBROTHEL.COM (February 11, 2009). It’s a smart, useful book that won a 2009 James Beard Award and has garnered praise from publications ranging from O to the Chicago Tribune to the popular food blog 101 Cookbooks. They ended up with organic peach juice, fresh basil, lemon balm and ginger.”, —Kristin Brashares, FEAST: ST. LOUIS (September 25, 2012), “Q. There is not a single recipe in the book — this is not about learning how to roast a chicken — it’s about understanding taste, flavor synergy, ingredients — what they are and how they work with each other. So, I turned to my trusty copy of THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. If you look on any professional chef’s bookshelf, chances are that Page and Dornenburg’s books are going to be there, battered and bruised, coffee stained and taped together at the spine. But who knew Zinfandel was the right pick for Doritos, or that Champagne works with doughnuts? ... Every moving thing that lives shall be food for you. THE FLAVOR BIBLE and CULINARY ARTISTRY are great sources for simple flavor pairings and recipe ideas. Z. Don’t think of it as a cookbook, it’s something more like — not a flavor dictionary, exactly, and not an encyclopedia. If you’re like me, when you combine flavors you rely on two things: guaranteed combinations — like tomatoes and basil, lamb and rosemary, apples and cinnamon — and educated guessing. Add wood chunks or wood chips to generate flavor-enhancing smoke. The symposium poster said “interdisciplinary”, and with presentations by scientists in fields ranging from physics and chemistry to neuroscience and psychology I think it lived up to its name….Given the recent attention flavor pairing has received I was really looking forward to Sebastian Ahnert’s presentation on flavor networks. But it’s enough to focus your mind and help foster mass amounts of creativity. CULINARY ARTISTRY focuses on classic flavors that chefs have combined for millennia. Each ingredient has a corresponding list of other ingredients that match this….It is easy to navigate through the book. Or at least they did before the arrival of THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (Little, Brown and Co., $35). ... Paul, a servant of Christ Jesus, called to be an apostle, set apart for the gospel of God, which he promised beforehand through his prophets in the holy Scriptures, concerning his Son, who was descended from David according to the flesh and was declared to be the Son of God in power according to the Spirit of holiness by his resurrection from the dead, Jesus Christ our Lord, through whom we have received grace and apostleship to bring about the obedience of faith for the sake of his name among all the nations, ... At Caesarea there was a man named Cornelius, a centurion of what was known as the Italian Cohort, a devout man who feared God with all his household, gave alms generously to the people, and prayed continually to God. Which do you use most often? (For your beet soup: orange and tarragon. It’s more like the I Ching. . While I was consciously perusing the book for something that goes with, say, radishes, I was subconsciously absorbing way more information than I thought. Authors Karen Page and Andrew Dornenburg delight in turning recipes on their ear, urging readers to explore the salty, sour, bitter and sweet world of which spices and ingredients taste good together and why — with a little cross-referencing and advice from some of the world’s best chefs tossed in along the way. Read: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg ($35). Say you bought some ramps at the farmers’ market (they’re coming here soon), in your eagerness to celebrate spring. Also, though it is more a cook’s resource, THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is great for cross referencing flavor affinities in cocktail ingredients. W No chef wows ’em every time; the great ones come close. THE FLAVOR BIBLE would make a marvelous gift for the holidays — that is after you have purchased one for yourself. The new book reveals what they refer to as the ‘essence’ of various ingredients and cuisines in terms of season, taste, weight, volume, function and technique. Today. One important resource Atwood uses is THE FLAVOR BIBLE. Chestnut semifreddo with candied chestnuts and pear. I won Jekka’s Herb Cookbook at ALA this summer and I can’t keep away from THE FLAVOR BIBLE. That’s why cooks who consistently create meals whose flavors bring pleasure to a wide range of customers are true magicians. To make the infused gin, Phillips skinned and chopped fresh red beets and put them in a jar with the gin for three days. New books will be added from time-to-time, so be sure to check back every now and then….THE FLAVOR BIBLE is much more expansive and focuses on culinary flavor combinations as a whole, not just herbs and spices. When I need to come up with new dishes — what’s something new can I do with this lamb, for instance — this is a book I’ll be opening for ideas. This book is a must-read if you love to eat or love to cook. What are your favorites in the following categories: tool, ingredient, book? “One of the 10 Best Cookbooks in the World of the last 100 years.”, “One of 10 must-have cookbooks [along with CULINARY ARTISTRY].”, “[One of 19] must-have food books [of all time].”, —Ellen Rose, Good Food on KCRW Radio / NPR, “Required Reading: 20 Best All-Around Cookbooks.”, “One of the  best Cookbooks of the Decade: 2000-2009.”, —Brad Parsons, cookbook editor, Amazon.com, “[One of the] Top 100 Cookbooks of the Last 25 Years.”, “One of the most important cookbooks of the past 30 years: 1980-2010.”, “I think THE FLAVOR BIBLE should be in every kitchen today….It’s “a perfect book” … “Beautifully written” … “I take my hat off.”, “One of my 3 indispensable cookbooks….Very simply, it helps me be creative but original.”, “Amazing…[and one of the Best Cookbooks of the Year].”, “An instant kitchen classic [and] amazing reference.”, “This is the single most useful book in our kitchen.”, “Few food books in recent memory have excited me as much as this one.”, “A whole new way to think about food in the sort of conceptual way chefs do.”, —Meredith Arthur of Chow.com, on the James Beard Foundation Blog, “THE FLAVOR BIBLE offers something that is rare and precious: true originality.”, —Rose Levy Beranbaum, RealBakingWithRose.com, “THE FLAVOR BIBLE is an amazing new book.”, —Keren Brown, Seattle Post-Intelligencer Blog, “Most great chefs that you love and admire do see [THE FLAVOR BIBLE] as their Bible.”, —Louisa Chu and Monica Eng, Chewing the Fat on WBEZ/Chicago NPR, “An extraordinary book. 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