This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. I haven’t been cooking (besides mac and cheese, and the like) for very long and this would be a great help! I especially like your idea of referencing it for preparing seasonal foods (sometimes I just get a mental block). Review by Nick of Macheesmo The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs [Page, Karen] on Amazon.com. And he’s right, I turn to it quite regularly when I’m clearing out the pantry or the fridge, much inspiration indeed! My SIL bought me this book for Hanukah and I’ve yet to crack the cover, um, shame on me. Braised rabbit and a new way to look at food - review by Hank Shaw of Hunter Angler Gardener Cook I decided to take a chance on it and I'm glad I did. Kindle edition has a very easy to use ingredient index, Reviewed in the United States on June 21, 2017. Want to eat more asparagus, but don't like the taste of plain? Page and Dornenburg spent 8 years researching to prepare the contents of The Flavor Bible. There is also plenty of white space for you to fill in your own ideas of complementary flavors that have worked well for you, but have not yet made it to the book. 4,282 global ratings | 1,636 global reviews, Reviewed in the United States on December 21, 2018. Isn’t it wonderful? Elise, you’re a godsend in so many ways. :). To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Where did you get this?" Sooner or later, every dedicated cook learns that a recipe is simply a launching point for cooking, a guideline. Top subscription boxes – right to your door. The Flavor Bible by Karen Page and Andrew Dorneburg presents a guide to flavor affinities that makes recipes less important and frees a cook to create unique dishes. An alphabetical list of ingredients is accompanied by very few photos and fewer entire sentences. Write a review⦠Pull up a chair! Much irrelevant discussion in the first part. For example, arugula is ⦠nutrition expert recommends. Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes ⦠They interviewed countless chefs for their suggestions of what foods, spices, herbs complement each other. Please try again later. Seems to me like this book is a necessary reference tool. This one, is pretentious for the sake of being pretentious. And start building your ingredients and dishes out from there. I love the example dishes from different restuarants and the interviews/blurbs with chefs about why they prepare an ingredient in a certain way. For example, arugula is something we have growing in spades this time of year. Sometimes a food book comes along that I think âI wish I had written thatâ. It’s as if someone picked the brains of the best culinary talent just for you. They also have a more comprehensive system of communicating the degree to which they believe the flavors match⦠No explanation as to what things are such as, it is a type of spice, herb, grain, fruit, fish and such. It has lots of useful information and seems to be extensive but is lacking. We really do open it every day around here. â A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. I've browsed this book a couple times, and it didn't intrigue me, but maybe it's something you need to live with. This looks like such a wonderful book though! The format takes a slight bit of getting used to, but once you “get it,” it’s sooooo helpful! The Flavor Bible. You can feel the absolute smugness of the chefs coming off the pages. The book is well made the binding is stitched instead of the more common glued. Book Review: The Flavor Bible We all know what we like when it comes to food, donât we? Think cheese cake is good? Elise is dedicated to helping home cooks be successful in the kitchen. Sorry, our subscription service is unavailable. I am usually able to predict roughly how a dish might taste from looking at the ingredient list and bought this to discover new food pairings and ideas. Have you ever been staring at a chicken, tired of the same-ol-same-ol, wondering what to do for something different? This book is fantastic, food today has become so bland, this book helps to revive cooking from times when flavour was as important as convenience. The ⦠Without this lovely book I would never have thought to combine goat cheese, pineapple, coconut, and pistachio to make an ice cream sooooooo good it was absolutely astounding. First, join the rest of us. That's what this book does...if this works here...than it will together there also. Flavor Bible The Essential Guide to Culinary Creativity Based on the Wisdom of Americas Most Imaginative Chefs by Karen Page, Andrew Dornenburg available in Hardcover on Powells.com, also ⦠Sending people to this book is another way. Try it as an ice cream. It doesn't happen as often as I would like but The Flavor Bible is one of those volumes.. If you are interested in improvising beyond a basic recipe, and want the best possible results, you will find this book a godsend. Read 276 reviews from the world's largest community for readers. Read more about our affiliate linking policy, Braised rabbit and a new way to look at food. I watch a lot of cooking shows, I know most of the names that go by in the book and that part is cool but the writing and presentation of the content is a disaster. What I am is someone who enjoys cooking for family and friends, likes trying out a lot of different regional cooking styles. Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one ⦠Just bought this book last week because of your post. I am not a chef, and would not even describe myself as a true "foodie". The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Karen Page, Andrew Dornenburg Little, Brown, Sep 16, 2008 - ⦠Buy a cheap copy of The Flavor Bible: The Essential Guide to... book by Andrew Dornenburg. Read honest and unbiased product reviews ⦠No information on substitutions. Your comment may need to be approved before it will appear on the site. Cookbooks, Food & Wine ⦠Food Talk! Written by respected food authors Andrew Dornenburg and Karen Page, The Flavor Bible is all about what flavor ⦠A review of The Flavor Bible by Karen Page and Andrew Dornenburg. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. (and thanks for linking to my review, as well.). Just look up an ingredient, and there will be a list of other ingredients that are well matched with it, as well as suggestions for groups of ingredients that work well together. Start your review of The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs. This has been on my wish list on Amazon for a long time… but your review is going to move it into my cart later today. The people giving this five stars are the ones that desperately want to be as pretentious as the book. What I like most is that it’s not one person’s ideas about what ingredients pair well, it’s an aggregate of many accomplished chefs/cooks. Reviewed in the United States on February 2, 2020. Now you give me even more reason to want to go ahead and buy it, even though I told myself I had to finish my LAST book purchase before I could buy another! In combination with Michael Ruhlman’s recently-released “Ratio” it’s helped me to trust my own instincts and get away from undue reliance on recipes. This book effectively cures that. Pairings are really badly organized on Kindles. This pungent flavor is composed of earthy/musty, green, hay and minty notes. Looking it up in The Flavor Bible I find an interesting recommended “flavor affinity” that I have not considered – arugula with pears and prosciutto. First time commenting? Review. Elise is a graduate of Stanford University, and lives in Sacramento, California. 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