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

by and

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

 

Staff Pick

While not exactly a cookbook, Page and Dornenburg provide a thoroughly researched list of flavor "affinities" for thousands of ingredients. If you find yourself staring into a bare cupboard or fridge, flip this bad boy open for some inspiration and get creative.
Recommended by Bradley G., Powells.com

Synopses & Reviews

Publisher Comments:

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

Review:

"Dornenberg and Page's follow up to their award-winning What to Drink With What You Eat certainly compliments its predecessor (part of the intent), but works equally well as a standalone reference for cooks of all skill levels. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.). Entries for ingredients such as chicken, beets and lamb span multiple pages and feature menu items from chefs such as Grant Achatz of Alinea, Alred Portale of Gotham Bar and Grill and Le Bernardin's Eric Ripert. Regional tastes are well-represented in broad entries for classic German and English flavors, as well as the more fine-tuned flavors of, for example, northern France or West Africa. The listings, combinations and short essays from various chefs on different matches are meant to inspire rather than dictate-there are, in fact, no recipes included. Instead, the volume is meant as a jumping-off point for those comfortable in the kitchen and eager to explore; though experienced cooks and chefs will benefit most, novices will find themselves referring to this handsome volume again and again as their confidence grows. Color photos." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Video

About the Author

Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais and 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.

Product Details

ISBN:
9780316118408
Author:
Karen Page and Andrew Dornenburg
Publisher:
Little Brown and Company
Photographer:
Salzman, Barry
Author:
Page, Karen
Author:
Dornenburg, Andrew
Subject:
Cookery
Subject:
Gastronomy
Subject:
Entertaining - General
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Regional & Ethnic - American - General
Subject:
Cooking and Food-Sauces Salsa and Condiments
Subject:
Entertaining
Subject:
Cooking; Food; Recipes; Cookbooks; Gastronomy
Copyright:
Publication Date:
20080931
Binding:
HARDCOVER
Language:
English
Illustrations:
Y
Pages:
392
Dimensions:
9.90x7.70x1.50 in. 3.00 lbs.

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Related Subjects


Business » Management
Cooking and Food » Award Winners » General
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Featured Titles » General

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs New Hardcover
0 stars - 0 reviews
$38.00 In Stock
Product details 392 pages Little Brown and Company - English 9780316118408 Reviews:
"Staff Pick" by ,

While not exactly a cookbook, Page and Dornenburg provide a thoroughly researched list of flavor "affinities" for thousands of ingredients. If you find yourself staring into a bare cupboard or fridge, flip this bad boy open for some inspiration and get creative.

"Publishers Weekly Review" by , "Dornenberg and Page's follow up to their award-winning What to Drink With What You Eat certainly compliments its predecessor (part of the intent), but works equally well as a standalone reference for cooks of all skill levels. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.). Entries for ingredients such as chicken, beets and lamb span multiple pages and feature menu items from chefs such as Grant Achatz of Alinea, Alred Portale of Gotham Bar and Grill and Le Bernardin's Eric Ripert. Regional tastes are well-represented in broad entries for classic German and English flavors, as well as the more fine-tuned flavors of, for example, northern France or West Africa. The listings, combinations and short essays from various chefs on different matches are meant to inspire rather than dictate-there are, in fact, no recipes included. Instead, the volume is meant as a jumping-off point for those comfortable in the kitchen and eager to explore; though experienced cooks and chefs will benefit most, novices will find themselves referring to this handsome volume again and again as their confidence grows. Color photos." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
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