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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-07-2011, 11:42 PM   #1
PatioDaddio
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Default Book Review: The Flavor Bible (pics)

Book Review: The Flavor Bible




The Flavor Bible is a book that I've heard a lot about, and now I know
why. It's not a new book, but it's new to me. I don't know why it took me
so long to finally buy it.

The subtitle, The Essential Guide to Culinary Creativity, Based on the
Wisdom of America's Most Imaginative Chefs
describes the book perfectly.
Co-author Karen Page describes the book very well in a video at Amazon
by saying:
The Flavor Bible is as useful to anyone who cooks as a
thesaurus is to anyone who writes. It's a guide to hundreds of
ingredients and herbs, spices, and other seasonings that will
best enhance their flavor.
Co-author Andrew Andrew Dornenburg goes on to say:
And really what The Flavor Bible is, is a way to look at modern
flavors in a whole new way, and apply them in your kitchen
tonight.
This isn't a cookbook, but rather a serious and indispensable reference
book. Have you ever marveled at how chefs successfully combine
seemingly strange ingredients, yet the result is something incredible? Well,
this book cracks the code on how chefs know what goes with what.

For example, the other night on TV I was watching Michael Symon prepare
a lobster dish and he said, "...vanilla goes great with lobster." That was a
seriously strange-sounding combination to me. I looked it up in The Flavor
Bible and, sure enough, there it was. Color me educated.

The book is written in an almost encyclopedic style. It lists an ingredient,
it's attributes (season, weight, volume, cooking techniques, etc.) and then
a simple list of what flavors go well with it. Bold means that several chefs
agreed, and bold caps indicates that it was a very popular combination.
It's really that simple.



In addition to the simple lists of accompaniments, it also has suggestions
for multiple flavor combinations, and suggested dishes sprinkled
throughout.

Because this isn't a cookbook per se, don't expect a bunch of great glossy
photos. It does have some photos, but they aren't the star of the show.
Again, this book is for reference geared toward creativity.



If you are at all interested in becoming a more creative, inventive and
resourceful cook this book is a must. It will open a huge new landscape
of possibilities and move you ever closer to Iron Chef status.

-----

John

Last edited by PatioDaddio; 02-08-2011 at 01:04 AM..
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Unread 02-07-2011, 11:44 PM   #2
gtr
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Thanks for posting!
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Unread 02-08-2011, 12:24 AM   #3
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Outstanding and very candid review - I just ordered a copy from Amazon. Thx!
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Unread 02-08-2011, 06:24 AM   #4
Garyclaw
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Thanks John. Sounds like a book I could use in my TD endeavers.
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a swinging grate over my Fire pit, Big Pig Cooker, SJS.

"Nice talkin' to ya"
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Unread 02-08-2011, 06:53 AM   #5
TIMMAY
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Wow, that is pretty awesome!!
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Unread 02-08-2011, 07:04 AM   #6
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Nice review, thank you!
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Unread 02-08-2011, 07:19 AM   #7
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Wow, thanks for the post.
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Unread 02-08-2011, 07:19 AM   #8
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Thanks for the review John It is something that I will definately have to look into
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Unread 02-08-2011, 08:12 AM   #9
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Thanks, I will be adding this one to my collection very soon.

BTW.... I love reading all about the food and the times cooking it as well as seeing the results. You guys \ gals are awsome.

Shawn
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Unread 02-08-2011, 08:27 AM   #10
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Thanks for the information. I always enjoy your posts.
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Unread 02-08-2011, 08:31 AM   #11
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Thanks for the review.
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Unread 02-08-2011, 08:41 AM   #12
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I need to get this book. There are so many herbs that I have no idea what to do with.

Maybe I'll finally figure out what to do with Marjoram or Tarragon.
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Unread 02-08-2011, 09:49 AM   #13
gtr
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Book is on the way. Thanks for turning us on to so much cool stuff!
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50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
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WTFWGALD?
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Unread 02-08-2011, 11:23 AM   #14
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Cool I will put that one on my birthday list.

What does it say goes well with Bacon? It's a spice right?

John
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Unread 02-08-2011, 12:56 PM   #15
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Looks like a good book that can inspire new ideas and creativity to ones recipes .. Thanks
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