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
Culinary Artistry by Andrew Dornenburg
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
Herbs, Spices and Flavorings by Tom Stobart
29 more
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-alt
Ad Hoc at Home by Thomas Keller
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold
Momofuku by David Chang
Sauces: Classical and Contemporary Sauce Making by James Peterson
Herbs & Spices: The Cook's Reference by Jill Norman
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
The French Laundry Cookbook by Thomas Keller
The Professional Chef by The Culinary Institute of America
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters
The Spice and Herb Bible by Ian Hemphill
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael Ruhlman
Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni
Essentials of Classic Italian Cooking by Marcella Hazan
The bread baker's apprentice : mastering the art of extraordinary bread by Peter Reinhart
The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman
Every Grain of Rice by Fuchsia Dunlop
Modernist Cuisine at Home by Nathan Myhrvold
Bouchon Bakery by Thomas Keller
Under Pressure: Cooking Sous Vide by Thomas Keller
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
Larousse Gastronomique by Larousse Gastronomique
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes by Deborah Madison
Bouchon by Thomas Keller
The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby
Ginger East To West: The Classic Collection Of Recipes, Techniques, And Lore, Revised And Expanded by Bruce Cost
Mastering the Art of French Cooking, Vol. 1 by Julia Child

More

Amazon.comLibraryThing
Page: 0.418 seconds