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The Flavor Bible by Andrew Dornenburg, Karen Page (2008, Hardcover) 
The Flavor Bible by Andrew Dornenburg, Karen Page (2008, Hardcover)

 
The Flavor Bible by Andrew Dornenburg, Karen Page (2008, Hardcover)

Author: Andrew Dornenburg, Karen Page
Publisher: Little Brown & Co
Publication Date: 2008-09-16
Language: English
Format: Hardcover
ISBN-10: 0316118400
ISBN-13: 9780316118408
Product ID: EPID62279273
Description: Karen Page and Andrew Dornenburg are obsessed with flavor, and with WHAT TO DRINK WITH WHAT YOU EAT, they broke new ground in combining flavors both classic and modern. Now, taking into account what they consider the four factors that ma...
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Synopsis
Karen Page and Andrew Dornenburg are obsessed with flavor, and with WHAT TO DRINK WITH WHAT YOU EAT, they broke new ground in combining flavors both classic and modern. Now, taking into account what they consider the four factors that make up flavor (taste, mouthfeel, aroma, and" the x factor"), the pair leaps, dives, and thoroughly revels in flavor combinations of all kinds, from what makes eggs sing (asparagus and basil are just two) to the many "flavor affinities" of rhubarb, involving combinations such as fennel and mascarpone. Accompanied by thoughts and ideas from well-known chefs, Emily Luchetti and Michael Laiskonis among them, this inspiring encyclopedia shines. With artful, full-color photographs.

Details
Publication Date:2008-09-16

Size
Length:380 pages
Height:10.3 in
Width:8.0 in
Thickness:1.5 in
Weight:48.8 oz

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    Top Reviews
      The Flavor Bible by Karen Page & Ken Dornenburg
    Review created: 12/28/08
    by:
    9 of 9 people found this review helpful.

    An 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. 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. 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. 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. 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. You can look-up "Eggplant" and get an alphabetical list of seasonings, complimentary flavors to work with it, and cross-references to Italian or Korean cuisine where eggplant is used. Near the end of the listing is a list of "flavor affinities" like: eggplant + basil + ricotta salata cheese + tomatoes, to help understand combination's that work well to give the flavors associated with the food or cuisine. For eggplant there is a list of eight. You will also find suggested dishes and comments on flavor combination's from some of Americas most imaginative chefs. Illustrated with interesting and attractive photos throughout, food lovers and adventurous cooks will find this a welcome addition to their kitchen or library, and perhaps the door to a whole new world of flavor.


    Review ID: 10000000009925416
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