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
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
Herbs, Spices and Flavorings by Tom Stobart
30 more
Ad Hoc at Home by Thomas Keller
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-alt
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold
Momofuku by David Chang
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
Herbs & Spices: The Cook's Reference by Jill Norman
Sauces: Classical and Contemporary Sauce Making by James Peterson
The French Laundry Cookbook by Thomas Keller
The Spice and Herb Bible by Ian Hemphill
The Professional Chef by The Culinary Institute of America
Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi
Essentials of Classic Italian Cooking by Marcella Hazan
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael Ruhlman
Bouchon Bakery by Thomas Keller
Under Pressure: Cooking Sous Vide by Thomas Keller
Modernist Cuisine at Home by Nathan Myhrvold
Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients by Guy Crosby Ph.D
The bread baker's apprentice : mastering the art of extraordinary bread by Peter Reinhart
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper
The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman
Baking with Julia Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
Every Grain of Rice by Fuchsia Dunlop
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
Bouchon by Thomas Keller
Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg

More

Amazon.comLibraryThing
Page: 0.2407 seconds