The Flavor Bible
Karen Page, Andrew Dornenburg & Barry Salzman
Little, Brown & Co., 2008 (2008)
Reviewed by Mary Ann Smyth
he Flavor Bible
is touted as '
A Groundbreaking Thesaurus of Compatible Flavors
'. Its continuing title is '
The Essential Guide to Culinary Creativity, Based on the Wisdom of America's most imaginative Chefs
'. What better recommendation could there be for a wondrous guide regarding what flavors to add to which dishes?
e all know that '
tomatoes and basil, lamb and rosemary, apples and cinnamon
' blend well together to create lovely tastes. With the global market being what it is, new and exciting flavors are available on the shelves of our local stores just waiting for us to give them a try and discover our own favorites. This cookbook '
doesn't merely prescribe recipes, but rather inspires the creation of new dishes based on imaginative and harmonious flavor combinations.
sing this new guide can open up a whole new method of cooking and possibly enhance already favorite recipes. Bet you'd never think of adding cheese to pumpkin, mixing orange and rum, or adding rosemary to cabbage or risotto. The symbiotic relationship of so many flavors blending together makes the mouth water. The suggested flavors to be used in combinations for salmon, for instance, are endless - twenty for plain salmon – more for cured or smoked.
t is impossible to list the possibilities placed before us here. Even an overview would take more than the space allotted for this review. This wonderful book - my chef daughter almost salivated over it - is '
filled with thousands of entries – organized alphabetically and cross-referenced
' and providing a '
virtual goldmine of spectacular combinations for meat, seafood, cheeses, vegetables, fruits, herbs, spices, and much more
he Flavor Bible
would make a marvelous gift for the holidays - that is after you have purchased one for yourself. This cookbook is a must for every kitchen.
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