{"product_id":"the-flavor-bible-the-essential-guide-to-culinary-creativity-based-on-the-wisdom-of-americas-most-imaginative-chefs","title":"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKaren Page\u003c\/b\u003e is a two-time James Beard Award-winning author whose books include \n\u003ci\u003eThe Flavor Bible\u003c\/i\u003e, which was named one of the year's best cookbooks on both \n\u003ci\u003eToday\u003c\/i\u003e and \n\u003ci\u003eGood Morning America\u003c\/i\u003e, one of the 100 best cookbooks of the last twenty-five years by \n\u003ci\u003eCooking Light\u003c\/i\u003e, and one of the ten best cookbooks in the world of the past century by \n\u003ci\u003eForbes\u003c\/i\u003e. The former \n\u003ci\u003eWashington Post\u003c\/i\u003e wine columnist is also the author of \n\u003ci\u003eWhat to Drink with What You Eat\u003c\/i\u003e, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAndrew Dornenburg\u003c\/b\u003e studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eOprah Winfrey in O Magazine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003eThe Flavor Bible\u003c\/i\u003e...is amazing. \n\u003cb\u003eSandra Lee on the Today Show, on her favorite books for holiday gifting\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSara Moulton on Good Morning America\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eLucinda Scala Quinn on Martha Stewart Living Radio\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tI love \n\u003ci\u003eThe Flavor Bible\u003c\/i\u003e...[One of 19] must-have food books [of all time] \n\u003cb\u003eEllen Rose on NPR's Good Food\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePeople\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNewsweek\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAssociated Press\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBooklist\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEmily Nunn in The Chicago Tribune\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Andrew Dornenburg and Karen Page are accomplished authors, respected food authorities, and industry leaders with exceptional talent and vision in writing some of the industry's most well-respected books.\"-- \n\u003ci\u003e\u003cb\u003eCulinary Institute of America\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Andrew Dornenburg and Karen Page's books have enriched the fount of culinary knowledge. They move the culinary culture forward thoughtfully and intelligently... They've done a marvelous job of making the history, culture, and even science of food compelling.\"-- \n\u003cb\u003eMia Stainsby\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eVancouver Sun\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWidely hailed as one of the most influential cookbooks of all time, this is the timeless, classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Eight years in the making, \n\u003ci\u003eThe Flavor Bible\u003c\/i\u003e is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. \n\u003cp\u003e\u003c\/p\u003e Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking--as well as a new genre of \"cookbook\" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Flavor Bible\u003c\/i\u003e is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: \n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExplore the roles played by the four basic tastes\u003c\/b\u003e--salty, sour, bitter, and sweet--and how to bring them into harmony; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWork more intuitively and effectively with ingredients\u003c\/b\u003e by discovering which flavors have the strongest affinities for one another; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBrighten flavors through the use of acids\u003c\/b\u003e--from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDeepen or intensify flavors \u003c\/b\u003ethrough layering specific ingredients and techniques; \u003c\/li\u003e\n\u003cli\u003e and \u003cb\u003ebalance the physical, emotional, mental, and spiritual aspects of cooking\u003c\/b\u003e and serving an extraordinary meal. \u003c\/li\u003e\n\u003c\/ul\u003e Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, \n\u003ci\u003eThe Flavor Bible\u003c\/i\u003e is an essential book for every kitchen library. \n\u003cp\u003e\u003c\/p\u003e For more inspiration in the kitchen, look for \n\u003ci\u003eThe Vegetarian Flavor Bible \u003c\/i\u003eand \n\u003ci\u003e Kitchen Creativity\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNewsweek\u003c\/span\u003e 09\/15\/2008 pg. 100 (EAN 9780316118408, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/15\/2008 pg. 11 (EAN 9780316118408, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/15\/2008 pg. 92 (EAN 9780316118408, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780316118408, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dornenburg, Andrew\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2008-09-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Herbs, Spices, Condiments|Cooking|Regional \u0026amp; Cultural|American - General|Cooking|Entertaining|General|Cooking|Reference|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery|Gastronomy\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316118408\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316118408\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51154497437974,"sku":"SP-9780316118408","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780316118408_spiral.png?v=1774947410","url":"https:\/\/lusper.myshopify.com\/products\/the-flavor-bible-the-essential-guide-to-culinary-creativity-based-on-the-wisdom-of-americas-most-imaginative-chefs","provider":"Lusperbooks","version":"1.0","type":"link"}