Wednesday, November 19, 2008

The Flavor Bible by Karen Page and Andrew Dornenbur

Eight years in the making, THE FLAVOR BIBLE is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.

Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones focused on imaginative and harmonious flavor combinations.

THE FLAVOR BIBLE is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Cafe Atlantico, Chanterelle, Citronelle, Gramercy Tavern, The Herbfarm, Jardiniere, Jean Georges, Le Bernardin, The Modern, Moto, and The Trellis.

You'll learn to:

* explore the individual roles played by the four basic tastes salty, sour, bitter and sweet and how to bring them into harmony;

* work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;

* brighten flavors through the use of acids from vinegars to citrus juices to herbs and spices such as kaffir lime and sumac;

* deepen or intensify flavors through the layering of specific ingredients or techniques; and

* balance the physical, emotional, mental and spiritual aspects of cooking and serving an extraordinary meal.

Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, THE FLAVOR BIBLE is an essential book for every kitchen library.

My Thoughts

Thanks to Anna Balasi from Hachette for sending me this book to review and peruse.
It isn't a cookbook. What it is is a encyclopaedia of food ingredients like chicken or beef with traditional pairings of flavors that suit them and very untraditional ingredients that will enhance and challenge your taste buds.

This is not a book for the cooking challenged...nor does it give any type of step by step instructions or directions.... but for an experienced cook who is looking for ideas and exciting food flavors...then this is your answer.
Flavors such as basil for your traditional pesto but also basil for syrups and fruits and poured over icecream. This is an empowering resource for someone experienced in the kitchen who is looking for new ideas.
The book is set up with ingredients listed alphabetically and appropriate choices and pairings listed with each...the best bolded to allow easier experimentation.

Thank you for this invaluable resource...a beautiful book to add to my cooking library

1 comment:

Toni said...

This one sounds like a good book for every kitchen libary. I must have it!! Thanks for the review.