Q. Great chefs have many of tried-and-true flavor combinations filed away in their minds, but even Eric Ripert or Thomas Keller will not know all of them. Of course we all think our food is some of the most flavorful on the planet or at least the menu, but do the majority of us really have the ability to decide if garlic and cinnamon compliment each other when sprinkled on carrots? And those are “well-balanced, high-quality, flavorful, fresh and delish.” Advising the aspiring mixologist or home bartender similarly seeking to pair cocktails with food, Richards says, “First and foremost, I look at seasonality.” Next, she considers the type of cuisine. Working her way through her cookbook collection one recipe at a time, in 2003 Swanson created the recipe journal 101cookbooks.com. From achiote seeds to zucchini blossoms, they list it all. Here are some top choices: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (Little, Brown and Company, 384 pages, $35). Like a crazed chemist, she loves to mix and match flavors — a twist here and a splash there — until she comes up with a one-of-a-kind concoction. Put chiles, citrus, vinegar and wine together and you’d better serve Tums as dessert. F October 4-5, 2012 Copyright ©2001 by Crossway Bibles, a publishing ministry of Good News Publishers. For me, cooking is almost spiritual in its ability to soothe and calm, to heal and help me find inner peace. Can you feel it? A few first impressions: THE FLAVOR BIBLE: Erudite, magnanimous, chaulked with years of inspiration.”, —GASTRONOMICGUESSWORK.COM (October 2, 2008), “Culinary Creativity from Julia Child and James Beard 2.0! : bourbon + chocolate + coffee + my face = awesome).”, “[One of] My Top 10 Favorite Cookbooks: THE FLAVOR BIBLE.”, —EatingPrettyInNewYorkCity.com (July 22, 2010), “When it came out in 1996, CULINARY ARTISTRY [by Karen Page and Andrew Dornenburg] was revolutionary. Just choose an ingredient, cuisine, technique or season, and you’ll find lists of complementary ingredients that will rank as ‘ethereal, highly recommended, and frequently recommended’ as well as those you should avoid at all costs! THE FLAVOR BIBLE is completely unique. But the time for the BIBLE has clearly arrived. A vision appears with a new menu for the New Year. (Ferran Adria might.) The Flavor Bible $27 from Amazon Shop Now This James Beard Book Award winner by Karen Page and Andrew Dornenburg is a combination encyclopedia-thesaurus for building dishes. I rarely improvise. ‣ Here is his followup.] THE FLAVOR BIBLE should be included among those shining stars. Kitchen must-have or book to cook by? Look up an ingredient in THE FLAVOR BIBLE and you’ll find a long list of good partners, with ingredients that were mentioned more often earning bolded entries. What are your favorite food and cooking resources? Photography by Barry Salzman. It outlines almost every ingredient imaginable – from spice to meat, vegetable to nut, and dairy product to liquid concoction, etc. Husband-and-wife team Andrew Dornenburg and Karen Page have tried to do so in their latest compendium-style book, THE FLAVOR BIBLE (Little, Brown, $35). All their books are. ‘This has changed the way I eat,’ he said. ... Now the serpent was more crafty than any other beast of the field that the Lord God had made. She complains that she is tired of the same old thing, even though she is a great cook. Like visual artists, who necessarily recognize how colors and textures contrast and complement, culinary craftsmen need an appreciation of how flavors work together — and when they don’t….One remarkable resource for gaining insight into the subject is THE FLAVOR BIBLE, a book by Karen Page and Andrew Dornenburg. Whip up a kicky savory grapefruit sabayon to pair with grilled fish, a grapefruit aioli to match zucchini fritters, grapefruit vinaigrette for salad, or a grapefruit glaze for roast chicken.”, “50 Chefs’ Favorite Cookbooks: Start your wish list: These are the books the pros love the most….THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg takes single ingredients and lets you know the seasonality, best cooking message, and which ingredients pair well with them.”, —Merlin Verrier, culinary director of Lollapalooza in Chicago, as quoted on FOODNETWORK.COM, “I needed a resource to rescue me and THE FLAVOR BIBLE pulled through marvelously. THAT is the information this book provides. You’ll learn that fennel pollen is a ‘quiet’ flavor, should be used only to finish a dish, and is complemented by things like fish, lemon and pistachios. If you are a serious cook, love to read cookbooks like novels, and view recipes as suggestions rather than as requiring strict adherence to precise measurements, then this is the book for you! In an effort to alleviate the decision making process, we’re turning to our VIP bloggers in search of their favorite titles. This is a reference book, plain and simple, so if you’re hoping for recipes, this is not for you. I really like the stuff Camper English put out on The Alchemist. O’Connor: Three favorites: the ones I reach to all the time for inspiration when I don’t know what I want to cook. Sneak a peek at some of the signature dishes of top chefs and find out what flavors pair well. Hm. There they offered advice about putting food and drink together — including nonalcoholic beverages — to enhance the flavors of both. Sandra Lee, Host of Food Network’s ‘Semi-Homemade Cooking with Sandra Lee’: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (Little Brown) [is] amazing.”, “It’s 1:30 in the morning and, regardless of what substance I may or may not be on, my stomach is yelling at me to eat. It’s an education. I’m not nearly so straight-backed examining them, as I was before.) And the dragon stood before the woman who was about to give birth, so that when she bore her child he might devour it. Over the last 10 years, she’s bartended at a private golf club and a high-volume nightclub, as well as cutting-edge restaurants Nine on Nine and Meat & Potatoes. It’s challenging to explain flavor development without the luxury of side-by-side taste comparisons to illustrate each point. Instead, you’ll be presented with cross-referenced alphabetical charts that offer complementary flavors and appropriate cooking techniques for every ingredient imaginable from sea bass, to green beans, beef short ribs, blue cheese, piquillo peppers, and on and on. Kitchen must-have or book ‘to cook by’? For the Adventuresome Cook: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. In 2009, Paul Bocuse himself enlisted legendary chefs Daniel Boulud and Thomas Keller (well-known for his obsession with perfection) to field the U.S. team. Ostensibly a multi-format exploration at what makes a great chef, its recipes and brief interviews with 30 or so prominent culinary figures fell by the side next to the book’s extraordinary heart: An alphabetical listing of ingredients, each annotated with the season in which it was best, the smartest ways to prepare it, and — revolutionary — a list of other ingredients with which it plays nice.
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