The Flavor Bible (Hardcover)
The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Little, Brown and Company, 9780316118408, 392pp.
Publication Date: September 16, 2008
Other Editions of This Title:
Paperback, Chinese (7/1/2010)
Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essentialreference for every kitchen.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
About the Author
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 website is www.becomingachef.com.
Praise For The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs…
The Flavor Bible...is amazing. —Sandra Lee on the Today Show, on her favorite books for holiday gifting
One of the best cookbooks of the year. —Sara Moulton on Good Morning America
A seminal work...Destined to become a classic. —Lucinda Scala Quinn on Martha Stewart Living Radio
I love The Flavor Bible...[One of 19] must-have food books [of all time] —Ellen Rose on NPR's Good Food
One of the best books of the year.—People
Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor. —Associated Press
Readers will find themselves referring to this handsome volume again and again. —Publishers Weekly
A unique resource...Wonderfully inspiring and immensely useful. —Library Journal
Sets down in print what has often been believed inexpressible. —Booklist
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