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

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.