Download Mobi The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (LITTLE, BROWN A) By Karen Page,Andrew Dornenburg
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Ebook About Winner of the 2009 James Beard Book Award for Best Book: Reference and ScholarshipA groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. 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 essentialreference for every kitchen.Book The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (LITTLE, BROWN A) Review :
The book is well made the binding is stitched instead of the more common glued. It is made of good quality paper. It has lots of useful information and seems to be extensive but is lacking. On the surface it seems like useful information but It doesn't really say much. No explanation as to what things are such as, it is a type of spice, herb, grain, fruit, fish and such. No information on substitutions. And most importantly for a book about FLAVOR no explanation as to what things tastes like.I am not a fan of the organization. It's one long list of everything in alphabetical order instead of being categorized. It does not cross reference it self. For anyone that has this book try and put together a dry rub with spices you're not familiar with using only thing book as reference. See if you can differentiate a protein you've never heard of from a grain you've never heard of using only this book.The format is basically the ingredient's name, the season (harvest), taste, (one, possibly two words, such as sweet, nothing else more descriptive), weight ( i think this has something to do with how you feel after eating, but their explanation is some pretentious crap about wine, mind you not what type of wine goes with the ingredient but some other convoluted BS), volume (again some pretentious BS, instead of saying this thing has a delicate or say bold flavor profile they write it is soft or loud.). This is followed by a long list of other ingredients that it goes with. No explanation as to why things go together just that they do. So instead of say, listing things that go together because they have similar flavors then say a sublist of things that contrast each other and still work when paired. It's one long list with no explanation.Not really sure who this book is written for. It is useful because it is extensive but it lacks basic information about ingredients that you may not be familiar with. If the ingredient is something you're familiar with then you know what it taste like and what it goes with, and if not this doesn't really say much out side of what it goes with, minus why they go together.I think this book is intended for the types of cooks that spends more time polishing their pots and knives and admiring how pretty they are then using them. I was looking for a quick reference guide about ingredients and seasonings that I am not familiar including explanations of flavor profiles. I don't know, maybe to include the information that should be part of "The FLAVOR Bible" it would have to be a multi volume set.I mean if I have to go online to find out that oregano has a slightly bitter, pungent flavor. This pungent flavor is composed of earthy/musty, green, hay and minty notes. The spice imparts a slightly astringent mouthfeel. As apposed to what is listed in the this book, weight (medium to heavy) volume (moderate to loud). That is the actual listing for oregano from the book. that is the entire entry, well that and about a page of thing it goes with as a list. Basically a list that describes food. I was expecting insight as to combining spices for flavor explosions and instead got a dictionary and high brow quotes from chefs the author seems to fawn over.Kindle should hand deliver a refund. 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