About this title: 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, the authors present the definitive guide to creating "deliciousness" in any dish.
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Your search:Books»The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs(11 available copies)
Binding: Hardcover
Publisher: Little Brown & Co
Date Published: 2008-09-16
ISBN-13:9780316118408ISBN:0316118400
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780316118408. read more
Binding: Hardcover
Publisher: Little Brown and Company
Date Published: 2008
ISBN-13:9780316118408ISBN:0316118400
Description: New. No dust jacket as issued. Sewn binding. Cloth over boards. With dust jacket. 380 p. Contains: Illustrations. Audience: General/trade. read more
Binding: Hardcover
Publisher: Little Brown and Company
Date Published: 2008
ISBN-13:9780316118408ISBN:0316118400
Description: Fine. No dust jacket as issued. Sewn binding. Cloth over boards. With dust jacket. 380 p. Contains: Illustrations. Audience: General/trade. read more
Edition: 1st edition
Binding: Hardback
Publisher: Little Brown & Co
Date Published: 2008
ISBN-13:9780316118408ISBN:0316118400
Description: New. 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, the authors present the definitive guide to creating "delici... read more
Edition: First Edition; Third Printing
Binding: Hardcover
Publisher: Little, Brown and Company, NY
Date Published: 2008
ISBN-13:9780316118408ISBN:0316118400
Description: VG+/VG+ 0316118400. Previous owners name inside front cover. Otherwise like-new condition.; 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 ... read more
"This book is a gluttony of visual information, which set me off imagining and drooling my day away. Unfortunately, I don't have the cooking skills (yet) to utilize the information offered to me by Page and Dornenburg. Someday however, I hope to be able to justify adding this to my wee library. :)"
"Since I received this book for Christmas last year I have rarely resorted to actual recipes in cookbooks. Instead I go to my pantry and/or freezer and find ingredients that go together or compliment each other. It would be the "cookbook" It is one of two cookbooks I would have to choose between if I was told I could only have one. (The other one is a very old out of print basic cookbook,seen over Meryl Streep's shoulder in the movie THE BRIDGES OF MADISON COUNTY, that gives you the basics of standard American cooking and baking.) With THE FLAVOR BIBLE you can create your own recipes from what you have on hand without fear of combining ingredients that are incompatible. It even tells you the combinations of ingredients necessary in creating ethnically inspired dishes."
"If I only had four reference books in my kitchen, they'd be:
1. Timing Is Everything 2. The Food Substitutions Bible 3. Some kind of exhaustive field guide to the grocery store which I haven't yet identified.
and
4. The Flavor Bible. A good Sunday afternoon involves a lot of sunshine and a long stretch of time on the sofa leafing through this book. In short, it collects lists of flavors that go well together.
Chef Michael Laiskonis says, "I like the combination of rosemary with pineapple." As it turns out, I do, too. And this is my favorite go-to book when I'm brainstorming new dishes."
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