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Flavor Bible (2008)

by Karen Page(Favorite Author)

4.31 of 5 Votes: 2

ISBN

0316039845 (ISBN13: 9780316039840)

languge

English

genre

Food & Cookbooks

publisher

Little, Brown & Company

review 1: Not really a 'reading' book, definitely a reference book that you can dip into to look at and to figure out things to do for flavor profiles and other such things that you might want to cook with. Long long list of items that can go together, with a many comments from chefs who either have something to say or who have recipes that contain some of the ingredients. Preliminary chapters are interesting. Well worth reviewing for cooking & recipe ideas.
review 2: After checking this book out multiple times at the library I finally own it. A must have for anyone that wants to take their cooking to the next level. No recipes, very little on technique, just page after page after page of flavor listing charts and brief ideas from chefs that like to use the ingredient. I... moref you are a home cook who is tired of "line cooking" recipes from cook books, or started changing/tweeking recipes to reflect your style but want to do more this will be a priceless book for you. I think it is impossible to have this book in your lap and not start to be creative. If cooking was music, this would be the Scale Exercises of the cooking world. Sometimes tedious to think of, but always helpful knowledge to have under your belt. Pro: Exhaustive book for flavor listings mixed in with quotes from chefs on how they like to handle the listed ingredient. Cons: Not exhaustive enough. While it does have tons of flavors it misses some less used but important ones like quinoa, other seeds, agave nectar, some fruits, and a few other foods. It also has a few "missed" ingredient connections under the listings. What I mean is, one ingredient will list another ingredient but that ingredient won't have the other one listed. The third flaw is that most of these pairings are fairly traditional. Going back to the music analogy, a good Jazz musician can play any note over any chord, they just know when and how to play that note so it fits in. Flavors and cooking can be the same way. This book is flavor by the book, so no be-bop or free jazz here. These flaws are minor since this book is still must have. Great book which has led to my personal recipe book doubling in size. less

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