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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover – Illustrated, 16 September 2008

4.7 out of 5 stars 5,018 ratings

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  • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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Product details

  • Language : English
  • Hardcover : 380 pages
  • ISBN-10 : 0316118400
  • ISBN-13 : 978-0316118408
  • Customer reviews:
    4.7 out of 5 stars 5,018 ratings

Product description


Associated Press


Emily Nunn in The Chicago Tribune

Library Journal

Lucinda Scala Quinn on Martha Stewart Living Radio


Oprah Winfrey in O Magazine


Publishers Weekly

Sara Moulton on Good Morning America

The Flavor Bible...is amazing. Sandra Lee on the Today Show, on her favorite books for holiday gifting

I love The Flavor Bible...[One of 19] must-have food books [of all time] Ellen Rose on NPR's Good Food

About the Author

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 of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, 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.

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 website is www.becomingachef.com.

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Amazon.com: 4.6 out of 5 stars 1,477 reviews
jerry d
3.0 out of 5 stars Extreamly pretentious.
14 December 2018 - Published on Amazon.com
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3.0 out of 5 stars Extreamly pretentious.
Reviewed in the United States on 14 December 2018
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.
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557 people found this helpful
Kindle Customer
1.0 out of 5 stars What is this?
21 December 2018 - Published on Amazon.com
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188 people found this helpful
a long way from home
5.0 out of 5 stars Hands down the best book for being creative in the kitchen
7 January 2018 - Published on Amazon.com
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191 people found this helpful
Susan Wink
5.0 out of 5 stars Kindle edition has a very easy to use ingredient index
22 June 2017 - Published on Amazon.com
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139 people found this helpful
5.0 out of 5 stars It offers wonderful suggestions for what goes with what
3 June 2018 - Published on Amazon.com
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70 people found this helpful