Dornenberg, Andrew and Karen Page, “The Flavor Bible”

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs is not really a cookbook in the traditional sense of recipes-divided-into-chapters-by-type-of-food-and-indexed-by-ingredients.  What it is is an amazing resource! 

You’ve got watermelon?  Wanna know what other ingredients love watermelon?  Then this is the book for you.

Once when I was making Julia Child’s Steam Roast Duck, I had rendered duck fat.  THE BOOK suggested cauliflower, garlic, and dill were good friends.  I sauteed the garlic and cauliflower in the duck fat and topped with dill at the end.  Magic!

Or that seedless watermelon I mentioned earlier. Guess what? Feta, mint, and mint-infused balsamic vinegar.  Sounds crazy.  Tastes awesome.

Point is, THE BOOK will set you free from what is written and will help you go your own way, without going too far out of bounds, by giving you a clue about time-tested taste combinations you might not otherwise consider.

Give The Flavor Bible a spot in your cookbook collection.  You won’t regret it.

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