(I still use recipes, most of the time, but now they are only starting points, a gun going off toward the sky. That’s why this book works for him, and more and more, for me now too.
I’m not nearly so straight-backed examining them, as I was before.) For that reason, this book is invaluable…. Say you bought some ramps at the farmers’ market (they’re coming here soon), in your eagerness to celebrate spring. It’s April, so we want something light, not like the pot roasts and meatloaf nights of February. What about rice pasta with roasted asparagus, sauteed ramps, prosciutto, and Parmesan cheese? Or warm polenta with morel mushrooms and a creamy ramp sauce? Those are all just ideas from looking at the ramp section of this book….” “Santa’s Bag Is Full of  Books for Cooks This Holiday Season: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg.
’), which together create the ultimate goal of ‘deliciousness.’ They follow with carefully organized charts for every ingredient, type of cuisine, and culinary term imaginable, indicating taste, flavor function, commonly used cooking techniques, tips, flavor affinities, and incompatibilities.
You’ll wonder how you ever cooked without it.” “Since we bought [THE FLAVOR BIBLE], back in October, I’m pretty sure it has been opened every single day. Before I met Danny, I would have looked at this book and put it away.
I tried to take a beautiful photograph of it, but there’s no taking away the smudged fingerprints and dented corners. But he has taught me how to cook from feel, from experience, rather than from recipes alone.
In addition to winning the 2009 James Beard Book Award and the 2010 Nautilus Book Award, “[THE FLAVOR BIBLE] 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.” is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today’s kitchen.
It’s about drinks, too — including those that require a valid form of ID.
And the best cocktail is one that’s well-balanced, according to bartender Chad Phillips.
The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg Photography by Barry Salzman (Little, Brown; Fall 2008) On the heels of the authors’ pioneering 1996 work on flavor composition (2008) has been more readily embraced by professional chefs and home cooks, not to mention dietitians and mixologists, all around the globe as a comprehensive reference of contemporary compatible flavors that inspires their creations.
Named by is available in English and has been translated into other languages including Chinese, French, German, and Russian.
It will “leave you feeling completely satisfied and better about your life than the second you sat down at my bar,” he says.
Phillips tends bar at the Social Club at the Surfcomber Hotel in Miami Beach, Fla.
There’s not a single recipe for the novice cook, but if you know how to handle your proteins, grains, and plants, you’ll be overwhelmed by the sheer intensity of the possible ideas inside, many of which come from the best chefs of this generation.