The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)

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Staff Reviews

Need a guidebook to the ways of using different flavors? This book is about to become your new best friend. I grew up under the hands of trained chefs. My husband did not. As such, our palettes are very different. Since acquiring this, my husband has learned to enhance food with simple tricks from “What can I add to pork and pineapple to make it more savory?” and “I have tarragon and saffron, what meat and vegetable can I add to compliment them?”. Have similar thought process while in the kitchen? Need inspiration? Here’s your new food bible.

And don’t forget to check out the newly released Vegetarian Flavor Bible by Karen Page as well.

— From Krys


Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. 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.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

About the Author

Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. What to Drink with What You Eat, Becoming a Chef, Dining Out, and The New American Chef were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the Washington Post. Karen Page is a graduate of Northwestern and Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their Web site is
Product Details
ISBN: 9780316118408
ISBN-10: 0316118400
Publisher: Little Brown and Company
Publication Date: September 1st, 2008
Pages: 380
Language: English