• $13.99

Publisher Description

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.

GENRE
Cookbooks, Food & Wine
RELEASED
2008
September 16
LANGUAGE
EN
English
LENGTH
392
Pages
PUBLISHER
Little, Brown and Company
SELLER
Hachette Digital, Inc.
SIZE
20.9
MB

Customer Reviews

Evadw ,

Index / TOC

There is an "index", but not in the traditional sense. The full list of flavor entries is in the front section called "A-Z Listings", accessible through the Table of Contents. All links are clickable to take you directly to the appropriate page. Just bookmark that page, and it's a quick route to any flavor section.

mmm1979 ,

Great text, unusable format

Don't buy this, get the hardcover edition. The text is inspiring for any professional or aspiring chef. It even played a role in recent Bocuse D'Oro preparations.

Unfortunately, however, they've left out the index. The book is intended to be used as an encyclopedia. You look up an ingredient in the index, flip to that ingredients page and find a list of friendly flavors.

Without the index one can not find individual ingredients. When one uses the search function to look up "crab", as I recently did, one gets a list of the dozens of pages on which the word appears. There is no way to tell which one (and only one) of those dozens of pages is the one dedicated to crab.

The omission of the index makes this unusable. Get the hard copy, carry it with you everywhere you shop or cook.

Thelo-ouzo ,

No index

Where is the index, I cannot search anything in this book. I own the hard copy and that is much better. This book is useless without being able to search ingredients. Instead it displays all the word "hits" in this book. We need an index or give me my money back.

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