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.

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

Binding Type: Hardcover
Publisher: Little Brown and Company
Published: 09/01/2008
ISBN: 9780316118408
Pages: 380
Weight: 3.10lbs
Size: 10.10h x 7.90w x 1.50d
Award: James Beard Foundation Book Awards - Winner

Review Citations: Newsweek 09/15/2008 pg. 100
Booklist 09/15/2008 pg. 11
Library Journal 11/15/2008 pg. 92