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

by Karen Page

Other authorsAndrew Dornenburg
Hardcover, 2008

Status

Call number

Reference - Culinary -- PAG

Call number

Reference - Culinary -- PAG

Tags

Reference--Culinary

Publication

Little, Brown and Company (2008), Edition: 1, Hardcover, 392 pages

Description

A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.

Language

English

Physical description

392 p.; 8 inches

Similar in this library

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit
Culinary Artistry by Andrew Dornenburg
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-alt
28 more
Herbs, Spices and Flavorings by Tom Stobart
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold
Ad Hoc at Home by Thomas Keller
Jerusalem: A Cookbook by Yotam Ottolenghi
Sauces: Classical and Contemporary Sauce Making by James Peterson
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
The French Laundry Cookbook by Thomas Keller
Momofuku by David Chang
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters
The Professional Chef by The Culinary Institute of America
The Spice and Herb Bible by Ian Hemphill
Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael Ruhlman
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni
Modernist Cuisine at Home by Nathan Myhrvold
Cook's Ingredients (Rd Home Handbooks) by Editors of Reader's Digest
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
The bread baker's apprentice : mastering the art of extraordinary bread by Peter Reinhart
Baking: From My Home to Yours by Dorie Greenspan
Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan
The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman
Ginger East To West: The Classic Collection Of Recipes, Techniques, And Lore, Revised And Expanded by Bruce Cost
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
Bouchon Bakery by Thomas Keller
The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
Bouchon by Thomas Keller

More

Amazon.comLibraryThing
Page: 0.1643 seconds