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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover - 2008 - 1st Edition

by Andrew Dornenburg; Karen Page

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience, the authors present the definitive guide to creating "deliciousness" in any dish.


From the publisher

Includes index.

Details

  • Title The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
  • Author Andrew Dornenburg; Karen Page
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Pages 392
  • Volumes 1
  • Language ENG
  • Publisher Little Brown and Company, New York
  • Date 2008-09-01
  • Illustrated Yes
  • Features Dust Cover, Illustrated, Price on Product - Canadian, Table of Contents
  • ISBN 9780316118408 / 0316118400
  • Weight 2.8 lbs (1.27 kg)
  • Dimensions 10.1 x 7.8 x 1.7 in (25.65 x 19.81 x 4.32 cm)
  • Library of Congress subjects Cookery, Gastronomy
  • Library of Congress Catalog Number 2007033064
  • Dewey Decimal Code 641.5

Media reviews

Citations

  • Booklist, 09/15/2008, Page 11
  • Library Journal, 11/15/2008, Page 92
  • Newsweek, 09/15/2008, Page 100

About the author

Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.

Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.

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