The Flavor Bible
The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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Flavor Bible by Karen Page
Book DescriptionWinner 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 essentialreference for every kitchen.
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Book DetailsISBN: 9780316118408
(257mm x 201mm x 38mm)
Imprint: Little, Brown & Company
Publisher: Little, Brown & Company
Publish Date: 1-Sep-2008
Country of Publication: United States
Books By Author Karen Page
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Nursing the Acutely Ill Adult: Case Book, Paperback (August 2012)
The complexity of caring for patients who become acutely ill or have deteriorated can be a daunting challenge for nurses. This book contains 17 in-depth case studies relating to care of the acutely ill adult. It includes cases that combine pathophysiology, pharmacology and nursing care in realistic clinical settings.
New American Chef, Hardback (November 2003)» View all books by Karen Page
The New American Chef offers outstanding international recipes from 10 different cuisines. Chefs and inexperienced cooks alike will learn to understand the ingredients, flavours, cooking techniques, and classical dishes from 10 different cuisines- Indian, Japanese, and Thai among them.
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Author Biography - Karen Page
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 www.becomingachef.com. "
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