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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisd

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eBay item number:386992682581

Last updated on May 12, 2024 15:37:38 EDTView all revisionsView all revisions

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Item specifics

Condition: Good: A book that has been read but is in good condition. Very minimal damage to the cover including ... Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab

ISBN: 9780316118408

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

Item Length: 10.2in

Publisher: Little, Brown & Company

Publication Year: 2008

Format: Hardcover

Language: English

Item Height: 1.5in

Author: Andrew Dornenburg, Karen Page

Genre: Cooking

Topic: Specific Ingredients / Herbs, Spices, Condiments, Reference, General, Entertaining, Essays & Narratives

Item Width: 8in

Item Weight: 48.6 Oz

Number of Pages: 392 Pages

About this product

Product Information

Discover the powerful principles of flavor pairings, the building blocks of all good cooking, in this James Beard Award-winning "encyclopedic primer to flavor" ( Associated Press ). Great cooking goes beyond following a recipe--it's knowing how to combine ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' 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 a true modern classic and an essential reference for every kitchen.

Product Identifiers

Publisher

Little, Brown & Company

ISBN-10

0316118400

ISBN-13

9780316118408

eBay Product ID (ePID)

62279273

Product Key Features

Book Title

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

Author

Andrew Dornenburg, Karen Page

Format

Hardcover

Language

English

Topic

Specific Ingredients / Herbs, Spices, Condiments, Reference, General, Entertaining, Essays & Narratives

Publication Year

2008

Genre

Cooking

Number of Pages

392 Pages

Dimensions

Item Length

10.2in

Item Height

1.5in

Item Width

8in

Weight

49.1 Oz

Height

1.4in

Width

8in

Length

10.2in

Item Weight

48.6 Oz

Additional Product Features

Lc Classification Number

Tx651.D67 2008

Reviews

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.

2008

Lccn

2007-033064

Dewey Decimal

641.5

Intended Audience

Trade

Dewey Edition

Illustrated

Yes

Item description from the seller

Seller assumes all responsibility for this listing.

eBay item number:386992682581

Last updated on May 12, 2024 15:37:38 EDTView all revisionsView all revisions

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Eugene, Oregon, United States

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4.8

55 product ratings

51 users rated this 5 out of 5 stars
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See all 34 reviews

by 7daysofsun2012
Jan 17, 2017Top favourable review
Answers to cooking flavor combination
The book does a fine job of stating what herbs, spices and other flavors combine well. It will also state what flavors or generally used with a particular item. For example honey glazed teriyaki goes great with salmon. We cook about twice a day and real meals at that. Although we cook quite a bit we still look to see what combinations work well and gather new ideas. Whether you're a nook cook or have grown up in the kitchen this is a must have in the library.The book does a fine job of stating what herbs, spices and other flavors combine well. It will also state what flavors or generally used with a particular item. For example honey glazed teriyaki goes great with salmon. We cook about twice a day and real meals at that. Although we cook quite a bit we still look to see what combinations work well and gather new ideas. Whether you're a nook cook or have grown up in the kitchen this is a must have in the library.
Verified purchase: YesCondition: Pre-OwnedSold by: bethechange
by teleplayer2
Dec 28, 2008
The Flavor Bible by Karen Page & Ken Dornenburg
An essential for those of us who aspire to cooking artistry by "winging-it" and getting away from the recipe book, or don't have a recipe at hand. The first part of The Flavor Bible is about the things that make up "Flavor" and how they contribute to the overall experience of what we think of as "Good" tasting food. Savoriness, texture, and sweetness combine with many other qualities to create the experience of "Taste"- So, you get a breakdown of how these things work and work in combination in the first two chapters. But the bulk of the book, and maybe the best part, is devoted to charts that allow easy access to flavor combination's, and selection of seasonings to compliment all kinds of food. You can look-up "Greek" for instance and see the herbs and seasonings that create the ... An essential for those of us who aspire to cooking artistry by "winging-it" and getting away from the recipe book, or don't have a recipe at hand. The first part of The Flavor Bible is about the things that make up "Flavor" and how they contribute to the overall experience of what we think of as "Good" tasting food. Savoriness, texture, and sweetness combine with many other qualities to create the experience of "Taste"- So, you get a breakdown of how these things work and work in combination in the first two chapters. But the bulk of the book, and maybe the best part, is devoted to charts that allow easy access to flavor combination's, and selection of seasonings to compliment all kinds of food. You can look-up "Greek" for instance and see the herbs and seasonings that create the characteristic flavors in Greek cooking, and the meats, vegetables and condiments that are part of the traditional flavors. You can look-up "Eggplant" and get an alphabetical list of seasonings, complimentary flavors to work with it, and cross-references to Italian or Korean cuisine where eggplant is used. Near the end of the listing is a list of "flavor affinities" like: eggplant + basil + ricotta salata cheese + tomatoes, to help understand combination's that work well to give the flavors associated with the food or cuisine. For eggplant there is a list of eight. You will also find suggested dishes and comments on flavor combination's from some of Americas most imaginative chefs. Illustrated with interesting and attractive photos throughout, food lovers and adventurous cooks will find this a welcome addition to their kitchen or library, and perhaps the door to a whole new world of flavor.
by cpearlc555
Jan 30, 2010
Book was in excellent condition & mailed " PRONTO"!!!
This book is a reference to cooks for all types of cooking. It helps you blend flavors to a recipe or to add a little zing to an otherwise ordinary dish. One complimentary food affinity can really make a real difference. I have already used it twice on recipes & have schimmed it by jumping around looking at different food that I wondered about what foods to blend with what. This book will also be great when I have too much vegetable or fruit from the garden & I want to change the flavor so I am not feeling like I am eating the same boring thing after I have eaten it two times. I can add new spices and flavors of foods in the same recipe and just change some of the vegetables or other ingredients around and create something new from the same recipe or in essence; create my own new ... This book is a reference to cooks for all types of cooking. It helps you blend flavors to a recipe or to add a little zing to an otherwise ordinary dish. One complimentary food affinity can really make a real difference. I have already used it twice on recipes & have schimmed it by jumping around looking at different food that I wondered about what foods to blend with what. This book will also be great when I have too much vegetable or fruit from the garden & I want to change the flavor so I am not feeling like I am eating the same boring thing after I have eaten it two times. I can add new spices and flavors of foods in the same recipe and just change some of the vegetables or other ingredients around and create something new from the same recipe or in essence; create my own new recipe. It gives a novice or an experienced cook alot of information to create an endless amount of great food for yourself, friends, and family.
by miamiknitter
Feb 10, 2010
The Flavor Bible
Decided to purchase book because of the outstanding reviews by other ebay members. It is just as good as reviewed. I really believe that this book will help my cooking because of the great descriptions of the herbs/spices and what foods they match up with. I have always envied people who can just "tell" what to put with what food because of flavor - I cannot do that. I am a "recipe cook" who just can't put a dish together without using a recipe. Now I feel like I can at least try to match up some foods with herbs/spices and have a successful meal.Decided to purchase book because of the outstanding reviews by other ebay members. It is just as good as reviewed. I really believe that this book will help my cooking because of the great descriptions of the herbs/spices and what foods they match up with. I have always envied people who can just "tell" what to put with what food because of flavor - I cannot do that. I am a "recipe cook" who just can't put a dish together without using a recipe. Now I feel like I can at least try to match up some foods with herbs/spices and have a successful meal.
by shonnykins
Mar 20, 2022
I love it
As a chef, I love this book. It has already helped me step up my game. I highly suggest this for anyone that enjoys cooking, professionally or not.
Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisd

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Seller information

All net proceeds will support St. Vincent de Paul of Lane County

Item specifics

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Item description from the seller

Shipping and handling

Return policy

Payment details

StVinniesBooks

Detailed seller ratings

Average for the last 12 months

Seller feedback (90,758)

Product ratings and reviews

Most relevant reviews

Answers to cooking flavor combination

The Flavor Bible by Karen Page & Ken Dornenburg

Book was in excellent condition & mailed " PRONTO"!!!

The Flavor Bible

I love it

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