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The Flavor Bible

The Flavor Bible

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

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
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Winner of the James Beard Book Award, 2009

Genre: Cooking / Cooking / Entertaining

On Sale: September 16th 2008

Price: $40 / $52 (CAD)

Page Count: 392

ISBN-13: 9780316118408

What's Inside

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Reader Reviews


Inspired....Open yourself to a delicious new experience. Oprah Winfrey in O Magazine
The Flavor Bible...is amazing. Sandra Lee on the Today Show, on her favorite books for holiday gifting
One of the best cookbooks of the year. Sara Moulton on Good Morning America
A seminal work...Destined to become a classic. Lucinda Scala Quinn on Martha Stewart Living Radio
I love The Flavor Bible...[One of 19] must-have food books [of all time] Ellen Rose on NPR's Good Food
One of the best books of the year.—People
Unique Newsweek
Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor. Associated Press
Readers will find themselves referring to this handsome volume again and again. Publishers Weekly
A unique resource...Wonderfully inspiring and immensely useful. Library Journal
Sets down in print what has often been believed inexpressible. Booklist
Resembles none of the foodie culture's memoirs or cultural histories or cookbooks...It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future. Emily Nunn in The Chicago Tribune
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