Synopses & Reviews
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 is an essential reference for every kitchen.
Review
Inspired....Open yourself to a delicious new experience. --Oprah Winfrey in O
Review
The Flavor Bible...is amazing. --Sandra Lee on the Today Show, on her favorite books for holiday gifting
Review
One of the best cookbooks of the year. --Sara Moulton on Good Morning America
Review
A seminal work...Destined to become a classic. --Lucinda Scala Quinn on Martha Stewart Living Radio
Review
I love The Flavor Bible...[One of 19] must-have food books [of all time] --Ellen Rose on NPR's Good Food
Review
One of the best books of the year.--People
Review
Unique --Newsweek
Review
Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor. --Associated Press
Review
Readers will find themselves referring to this handsome volume again and again. --Publishers Weekly
Review
A unique resource...Wonderfully inspiring and immensely useful. --Library Journal
Review
Sets down in print what has often been believed inexpressible. --Booklist
Review
Resembles none of the foodie culture's memoirs or cultural histories or cookbooks...It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future. --Emily Nunn in The Chicago Tribune
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.