One of Susan’s favorites, The Flavor Bible is an essential reference for every kitchen. Drawing on dozens of leading chefs’ combined experience in top restaurants, 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. The Flavor Bible is the winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship