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

Annotation

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.

Author Biography

About the authors:

Andrew Dornenburg and Karen Page are coauthors of a groundbreaking series of books chronicling America’ s vibrant restaurant culture, including the James Beard Award– winning Becoming a Chef. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, JUdson Grill, and March in New York City, and Biba and the East Coast Grill in Boston. He attended the School for American Chefs, where he studied with Madeleine Kamman. Page, the recipient of the 1997 Melitta Bentz Award for Women’ s Achievement, is a graduate of

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