Read The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page, Andrew Dornenburg Online
[Karen Page, Andrew Dornenburg] ✓ The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs ↠ Download Online eBook or Kindle ePUB. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs G. C. said I love this book, even though its not really a book!. It's more of a compendium of alphabetical listings of foods that are paired together. The format basically goes something like this:BlueberriesSeason: spring-summerTaste: sour-sweetBotanical relatives: huckleberriesWeight: lightVolume: quiet-moderateTechniques: cooked, rawTips: Can subtitute huckleberriesallspicealmondsapricotsbananasblackberriesbutter, unsaltedbuttermilkchocolate, whiteCINNAMONcinnamon basilclovesIt is like a book
| Title | : | The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs |
| Author | : | |
| Rating | : | 4.26 (712 Votes) |
| Asin | : | 0316118400 |
| Format Type | : | paperback |
| Number of Pages | : | 392 Pages |
| Publish Date | : | 2017-03-13 |
| Language | : | English |
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. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.Winner of the 2009 James Beard
G. C. said I love this book, even though its not really a book!. It's more of a compendium of alphabetical listings of foods that are paired together. The format basically goes something like this:BlueberriesSeason: spring-summerTaste: sour-sweetBotanical relatives: huckleberriesWeight: lightVolume: quiet-moderateTechniques: cooked, rawTips: Can subtitute huckleberriesallspicealmondsapricotsbananasblackberriesbutter, unsaltedbuttermilkchocolate, whiteCINNAMONcinnamon basilclovesIt is like a book that is a giant index, which refers you to things that can pa. "Soulfood" according to J.W.. This kinda of information should be giving in all the fine school. K. Peach said An Essential Tool for Everyone Who Wants to be a Better Cook. This book is an essential reference tool that every home cook should have in his or her library. I learned of the book from a chef at a wonderful restaurant in the Santa Barbara area of California. I had enjoyed a terrific dish and asked our waiter how it had been prepared. The chef came out of the kitchen and generously walked me through the recipe and the cooking technique. He credited The Flavor Bible for assisting him with the flavor profile of the dish. I recently had to make a change in
All rights reserved. Dornenberg and Page's follow up to their award-winning What to Drink With What You Eat certainly compliments its predecessor (part of the intent), but works equally well as a standalone reference for cooks of all skill levels. Copyright © Reed Business Information, a division of Reed Elsevier Inc. Regional tastes are well-represented in broad entries for classic German and English flavors, as well as the more fine-tuned flavors of, for example, northern France or West Africa. Color photos. . From Publishers Weekly Starred Review. Instead, the volume is meant as a jumping-off point for those comfortable
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