You can look-up "Greek" for instance and see the herbs and seasonings that create the characteristic flavors in Greek cooking, and the meats, vegetables and condiments that are part of the traditional flavors. But the bulk of the book, and maybe the best part, is devoted to charts that allow easy access to flavor combination's, and selection of seasonings to compliment all kinds of food. Savoriness, texture, and sweetness combine with many other qualities to create the experience of "Taste"- So, you get a breakdown of how these things work and work in combination in the first two chapters. The first part of The Flavor Bible is about the things that make up "Flavor" and how they contribute to the overall experience of what we think of as "Good" tasting food. The Flavor Bible by Karen Page & Ken DornenburgĪn essential for those of us who aspire to cooking artistry by "winging-it" and getting away from the recipe book, or don't have a recipe at hand. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is a true modern classic and an essential reference for every kitchen. 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.
Drawing on dozens of leading chefs' experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
#The flavor bible how to#
Great cooking goes beyond following a recipe-it's knowing how to combine ingredients to coax the greatest possible flavor from them. Paired personally as well as professionally, the couple has been married since 1990 and lives in New York City.Discover the powerful principles of flavor pairings, the building blocks of all good cooking, in this James Beard Award-winning "encyclopedic primer to flavor" ( Associated Press ).
The authors are proud members of PEN American Center and frequent and popular speakers in venues ranging from the Culinary Institute of America to Kripalu to the Smithsonian. Page passed the Court of Master Sommeliers introductory course examination.Ī former restaurant chef, Dornenburg completed graduate studies with Madeleine Kamman at the School for American Chefs at Beringer Vineyards and earned his sommelier certificate from the Sommelier Society of America. Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, established them as America's leading authorities on the subject of flavor development (FENI). Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards. Karen Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR.
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