Skip to main content

The Flavor Bible - Andrew Dornenburg & Karen Page


The Flavor Bible - Andrew Dornenburg & Karen Page
Andrew Dornenburg & Karen Page - The Flavor Bible artwork The Flavor Bible
The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Andrew Dornenburg & Karen Page
Genre: Cookbooks, Food & Wine
Price: $14.99
Publish Date: September 16, 2008
Publisher: Little, Brown and Company
Seller: Hachette Digital, Inc.

The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs 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 no to document classic dishes via recipes, but to inspire the creation of new ones based 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, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, 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 Makrut lime and sumac;deepen or intensify flavors through the layering of specific ingredients and 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.  For more flavor inspiration, look for The Vegetarian Flavor Bible

https://ift.tt/DEYNxoX

Comments

Popular posts from this blog

Smuggler's Cove - Martin Cate & Rebecca Cate

Smuggler's Cove - Martin Cate & Rebecca Cate Smuggler's Cove Exotic Cocktails, Rum, and the Cult of Tiki Martin Cate & Rebecca Cate Genre: Beverages Price: $4.99 Publish Date: June 7, 2016 Publisher: Clarkson Potter/Ten Speed Seller: Penguin Random House LLC Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book. Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home

Oaxaca al Gusto - Diana Kennedy

Oaxaca al Gusto - Diana Kennedy Oaxaca al Gusto An Infinite Gastronomy Diana Kennedy Genre: Regional & Ethnic Price: $2.99 Publish Date: December 1, 2011 Publisher: University of Texas Press Seller: OpenRoad Integrated Media, LLC A James Beard Foundation Award–winning record of the traditional regional cuisines of Oaxaca, from one of the world’s foremost authorities on Mexican cooking. No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico , a compilation of her first three books), The Art of Mexican Cooking , My Mexico , and From My Mexican Kitchen . Her uncompromising insistence on using the proper local ingredients

The Wok: Recipes and Techniques - J. Kenji López-Alt

The Wok: Recipes and Techniques - J. Kenji López-Alt The Wok: Recipes and Techniques J. Kenji López-Alt Genre: Methods Price: $26.99 Publish Date: March 8, 2022 Publisher: W. W. Norton & Company Seller: W.W. Norton & Company, Inc. #1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how