I tried to take a beautiful photograph of it, but there’s no taking away the smudged fingerprints and dented corners. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. As someone who writes about food I often struggle to come up with something clever and delicious. THE FLAVOR BIBLE the couple’s eighth book, is not a cookbook although the volume includes discoveries, tips and techniques from top chefs, such as ‘Selecting and Using Salt,’ or ‘Herbs 101.’ Think of the book more as a dating service for ingredients, matching the compatible ones and warning against the wrong pairings, whether it is the day’s discoveries at a farmers’ market or leftovers. I’m Anthony Dias Blue with the Blue Lifestyle Minute. And I said to myself, ‘ Oh no they didn’t!’ But they did. So many of you say you don’t know what foods go together if they’re not already wrapped up in a frozen burrito. SAVEUR reached out to a handful of professional chefs and writers to find out which cookbooks have been stained with wine and oil and earmarked with copious notes…Michael Laiskonis, pastry chef, Le Bernardin, New York City: CULINARY ARTISTRY and THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. But Page and Dornenburg see a broader need for such a resource, as our society (thank you, Food Network) has seen a revival in basic cooking skills and creativity. The somewhat surprising findings reported earlier this year was that western cuisine tends to favor dishes in which ingredients share compounds whereas asian cuisine tends to use ingredients not sharing compounds. Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. French Laundry chef Timothy Hollingsworth and his commis, Adina Guest, continued to work their grueling day jobs over three-and-a-half months of intense training, and set the bar for future U.S. brigades. If you have doubt, then picking up two copies — one for your library and one as a gift of the culinary duo’s latest tome, THE FLAVOR BIBLE, will reassure your beliefs that great things go hand in hand. 2012 Managers’ Retreat & Training It is without a doubt one of the coolest innovative kitchen reference books I’ve seen.”, “Justin Hershey is executive chef of Zinc where he creates seasonally inspired, locally acquired dishes….Most-used cookbook: THE FLAVOR BIBLE.”, “If you don’t already have this book, buy it now! Now Karen Page and Andrew Dornenburg are headed for Milwaukee as part of a multicity tour for their new book, THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (Little Brown, $35). A. I also like to read cookbooks (in print). How to Pair by Flavor. This is the perfect book to use when inventing recipes. What’s your favorite cookbook of all time? An incredible writer, a fantastic writer, I encourage you to go check out her blog site, BUT… not before you read her here….Q. There are taste combinations that I, for one, would never have thought go together.”, “Books to Live By: Jared Van Camp, my line mate at Blackbird and now chef at Old Town Social had an affinity for books that surpassed all others. Page and Dornenburg will draw on the experience of top chefs, and less on purely chemical bases. Need a gift for the book lover on your list? The idea there is instead of giving you a recipe, it gives you these kinds of clusters of flavors and ways you could put them together….Bhide: If you know your ingredients, you understand the herbs and spices, you’ll be great at following THE FLAVOR BIBLE because you understand the basics….Then you can, I think, pretty much do anything, because then you know how they interact with each other. Where he gets his ideas: Favorite cookbooks like THE FLAVOR BIBLE…”, —Grant Butler, THE OREGONIAN (July 23, 2009), “…Here are three books most grads would be glad to have…THE FLAVOR BIBLE is one of those books. The follow-up to Dornenburg and Page’s last hit WHAT TO DRINK WITH WHAT YOU EAT, this book is just as informative and allows for a lot of imagination. Labs There’s nothing else out there to match it, so pick up a copy and take your flavor combinations to a whole new level!”, —Jeremy Emmerson, GLOBALCHEFS.COM (October 2008), “I’ll probably burn in hell for this, but I’ll admit it anyway. Does chocolate cake pair well with chocolate frosting and chocolate sprinkles? More than simply helping to generate ideas and flavor combinations, the books also address, from a chef’s perspective, how and why these marriages work. But that’s only one part of the puzzle. THE FLAVOR BIBLE should be included among those shining stars. Billed as ‘the essential guide to culinary creativity, based on the wisdom of America’s most imaginative chefs’ the pages guide the reader through a pairing of ingredients that assist and add to any culinary artist’s creativity. I consult this book religiously when coming up with dishes that will have a place on the regular menu.”, —Jesse Houston, Parlor Market Chef de Cuisine and new Jackson Free Press cooking columnist, JACKSON FREE PRESS (April 11, 2012), “Renowned mixologist Kristen Schaefer sure is passionate, and not only about punch. Beef doesn’t go very well with fish stock. THE FLAVOR BIBLE is the culmination of several years of research and testing and is purely a reference book; you will not find recipes in THE FLAVOR BIBLE. A. It’s not a cookbook…but I think THE FLAVOR BIBLE is the best food-based book I’ve ever gotten. Look up techniques, seasons and cuisines. Like a crazed chemist, she loves to mix and match flavors — a twist here and a splash there — until she comes up with a one-of-a-kind concoction. It helped, bringing in these ideas, that their last book dealt with flavor pairings for drinks. Lots of lists. ‣ Bible verses about Wild Ducks. Finally, we asked: To whom would you give this book? Rating: 10/10….Before this book existed, I didn’t know I needed it, but now I don’t want to cook without it….An absolute must-have for anyone who aspires to cook better food of any type of cuisine.”, —Lisa Yanaky, BOOKBROTHEL.COM (February 11, 2009). G Well, we’ve been putting THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg to the test, and just found another awesome use for it. The facility is the nation’s first raw foods academy…That’s where culinary inventiveness comes to play. Today I am recommending two fun books, two thoroughly enjoyable non-cookbooks and two local San Francisco Bay Area cookbooks, one of which actually is a restaurant cookbook, but also much more than that….I raved about THE FLAVOR BIBLE a few months ago. If any of these apply to you, you’ll want to have this book on your shelf tomorrow. Saute? Starting with BECOMING A CHEF and CULINARY ARTISTRY, both very popular with kitchen pros, they won a prestigious award from the International Association of Culinary Professionals for WHAT TO DRINK WITH WHAT YOU EAT. Whoever follows me will not walk in darkness, but will have the light of life.”. Posts this book inspired: My soon-to-be-famous Concord Grape Sorbet.”, —Charmian Christie, CHRISTIE’S CORNER (December 15, 2009), “The week’s best food and drink events….Wednesday, October 17th: What pairs with what, and why? Taste is actually a component of flavor. Here’s one of my favorite excerpts, and I’m not even kidding, I actually took a highlighter to the page to capture this: ‘Slavish followers of recipes, who treat them as gospel instead of guidelines, make the mistake of putting more faith in someone else’s instructions than they do in themselves. Available from Amazon for $35.”, —’Gift Guide 2008,’ COOLHUNTING.COM (December 2, 2008), “THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is my new favorite cookbook. It lists which flavors pair well with others, which is convenient when you’re improvising with what you have on hand.”, “Here’s my Christmas wish for you: I hope that the New Year brings you the ability to cook without a recipe. This list includes a few reference books that don’t contain recipes but that, in the end, we feel no cook should live without…THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg: Although this book contains no actual recipes, it is a must-have reference for any cook seeking fresh ideas. I want something that inspires. (Ferran Adria might.) And I think it allows for a lot of creativity, sort of touching on what Adam was saying earlier about recipes being like a blueprint. Look up ramps in this book. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg.”, —GOOD FOOD hosted by Evan Kleiman, KCRW Radio / NPR (December 12, 2008), “I mentioned before that I was infatuated with THE FLAVOR BIBLE, the new book by Karen Page and Andrew Dornenburg. And then come the lists. Now are going to talk about the Flavor Bible and its features written by Andrew and Karen A. But the real meat of the book, about 340 pages of it, comes in the form of flavor-matching charts organized A to Z by ingredient name or cuisine (Afghan to Vietnamese). Besides flavor affinities, the authors helped me to understand season, weight and volume as important factors for meal planning. And these are the names of the men who shall assist you. It’s practically a flavor thesaurus.”, “California’s wine culture that came of age in the Bay Area during the past several decades has since spread to libations that were for a while considered as hip as the Edsel. Karen Page and Andrew Dornenburg (Little, Brown and Company) $35.00. Best Thanksgiving Duck Recipes from Crispy Roasted Duck with Holiday Seasonings and Sauces.Source Image: www.marksdailyapple.com.Visit this site for details: www.marksdailyapple.com Maintain it traditional with our unbeatable standard Thanksgiving dinner or begin a brand-new tradition with one of our fresh Thanksgiving dinner recipes, such as walnut turkey bust or onion sauce. Chapter three covers flavor affinities, and contains a list of almost every imaginable ingredient, in alphabetical order, and a corresponding list of those ingredients which best complement it….Wow, that’s a concept I can turn into a quick salad or appetizer, learn a little along the way, and, most importantly, incorporate a little of my own creativity into the dish-without blindly following someone else’s recipe. Of course, there are time when not all ingredients are on hand, and I will risk culinary disaster by substituting one like-minded ingredient for another, or adding an herb or spice I really like to the mix. I think we did better last week [the week of December 22] than was expected.’ Clark ran down the hits and surprises of the biggest cookbook shopping season of the year. The first because of the priceless information and recipes. Sandra Lee, Host of Food Network’s ‘Semi-Homemade Cooking with Sandra Lee’: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (Little Brown) [is] amazing.”, “It’s 1:30 in the morning and, regardless of what substance I may or may not be on, my stomach is yelling at me to eat. Their popular BECOMING A CHEF was published the summer I was harrassing the Culinary Institute of America to let me in to write about, well, becoming a chef. You’ll wonder how you ever cooked without it.”, —Kendra Adachi, MYFIRSTKITCHEN.NET (May 21, 2009), “Chances are the chef at your favorite fancy restaurant has studied the work of Karen Page and Andrew Dornenburg, authors of THE FLAVOR BIBLE…”, —’Afternoon Shift,’ WBEZ.org (October 16, 2013), “Since we bought [THE FLAVOR BIBLE], back in October, I’m pretty sure it has been opened every single day. The flavor profile of the foods is analyzed at the University of Leuven and based on this data a list of ... author of The Big Fat Duck Cookbook). To help you out with your baking, I’ve created the ultimate fruit flavor pairing chart. By using 1) concentrations of compounds from the VCF database, 2) odor/flavor threshold values compiled by Leo van Gemert and 3) odor/flavor descriptions from Fenaroli’s to analyze flavor pairings suggested by chefs in THE FLAVOR BIBLE, Ahnert found that the ingredient pairs in THE FLAVOR BIBLE share more compounds than would be expected by chance. Whip up a kicky savory grapefruit sabayon to pair with grilled fish, a grapefruit aioli to match zucchini fritters, grapefruit vinaigrette for salad, or a grapefruit glaze for roast chicken.”, “50 Chefs’ Favorite Cookbooks: Start your wish list: These are the books the pros love the most….THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg takes single ingredients and lets you know the seasonality, best cooking message, and which ingredients pair well with them.”, —Merlin Verrier, culinary director of Lollapalooza in Chicago, as quoted on FOODNETWORK.COM, “I needed a resource to rescue me and THE FLAVOR BIBLE pulled through marvelously. Working her way through her cookbook collection one recipe at a time, in 2003 Swanson created the recipe journal 101cookbooks.com. And once you get those balances in your head you can come up with masterpieces on a plate.”, —Judy Hevrdejs, RALEIGH NEWS & OBSERVER (June 19, 2012), “ON THE BOOKSHELF: Pumping up and pairing up flavor: Many people think the secret to great cooking is mastery of technique. Google has many special features to help you find exactly what you're looking for. This isn’t a cookbook in the traditional sense — you won’t find any recipes here. And for your lifeblood I will require a reckoning: from every beast I will require it and from man. (I recommend this book to anyone who likes to cook — it really shows you how different ingredients compliment each other).”, —’Chopped’ contestant Robyn Medlin Lindars, GRILLGRRRL.COM (August 5, 2012), “Wedding Gift Ideas for Couples and Guests: Trying to decide what to put on your wedding registry? THE FLAVOR BIBLE is a really wonderful resource for any cook at whatever level.”, “Sites We Love: Today’s site we love is Running with Tweezers, where Atlanta-based food stylist Tami Hardeman shares her favorite recipes, with a particular focus on the intersection of aesthetics and gastronomy. The fear of you and the dread of you shall be upon every beast of the earth and upon every bird of the heavens, upon everything that creeps on the ground and all the fish of the sea. A. Look up the ingredients in your fridge that are about to go bad and let the book work it’s magic. ... Every moving thing that lives shall be food for you. Simply turn to the ingredient you are cooking with and it will provide a list of other produce, meat, cheese, etc that it pairs well with. The first two chapters of the book are a little more esoteric in the sense that they focus on many different elements that form flavor structure; what the authors of this book call the ‘Language of Food.’ Although these two chapters are extremely enlightening and a joy to read, the real value of the book is in its third chapter; more appropriately described as a section, because it takes up the bulk of this almost 400-page book. THE FLAVOR BIBLE warns you to use it fresh, not cooked. Overall, Clark said, ‘[Cookbooks] did really well for us. And the couple also pens the Washington Post’s weekly wine column, so yeah, they know a little bit about good taste. However, it is set up very simply. ‣ Highly recommended.”, —Jake Jamieson, editor-in-chief, LIQUORSNOB.COM (November 20, 2009), “Daniel Boulud takes his Halloween costumes as seriously as he takes his four-star cuisine. But Page and Dornenburg aren’t finished yet. What’s your favorite cookbook written by someone other than yourself? Authors Karen Page and Andrew Dornenburg, a husband-and-wife team who have written a string of books chefs love, think of the book as ‘a thesaurus of flavors that work well together.’ The book explains, for instance, that tropical fruit goes with lime juice, lime zest and rum; quail is well-matched with thyme and vinegar; and that one of Swedish cuisine’s main flavors is dill (and that you should avoid garlic and piquancy when making Swedish dishes). Damn… I didn’t want to, I mean I really didn’t want to fall for this Cocktail Element thing at Salt. Boil? This book is the result of years of research in which the authors queried chefs about food and flavoring, and the pairings behind some of the most classic and innovative dishes in the world. But if you want to keep up on contemporary flavor trends, minimize your food cost and sneak in thrifty ingredients along the way, buy a copy of this book.”, —RESTAURANT HOSPITALITY magazine (December 2008), “One of the hallmarks of truly talented chefs is their ability to skillfully manage flavors. Maybe a thesaurus, plus the equivalent of a ‘friends’ list on a culinary Facebook of ingredients. One of his favorite inventions is a unique beet-infused gin cocktail he calls the “Beet Me in St. Louis.” He created it for his fiance on her first Mother’s Day and says he drew inspiration from their relationship. J ‘I never travel without my FLAVOR BIBLE and my knife kit.’”, “Things I Love: THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, by Karen Page and Andrew Dornenburg is one of those books you plan to keep on your bookshelf alongside all of your other cookbooks, but it never makes it there. The rest of the book is an amazingly thorough 337-page guide to modern flavor pairing, from achiote seeds to zucchini blossoms.”, “I like to think I’ve mastered baking with spices. So what I want, more than anything else, is something that will serve as a map in the kitchen more so than an actual guide. 4. That’s where the books would be useful, a guide to my wanderings. It is impossible to list the possibilities placed before us here. For Karen Page and Andrew Dornenburg, it was taking on that title for real, with a new book titled THE FLAVOR BIBLE. The herbs you only used for one recipe. I own well over a hundred in my personal library, and since I haven’t had the opportunity to travel and eat at as many restaurants as I would like, I often bury my nose in them looking for new recipes and techniques I’ve never tried before. Each entry is followed by a list of complementary flavors, plus tips from chefs and foodies on how to use the ingredient, and sometimes flavor combos that one should avoid (like soy sauce with mangoes). I would call it more of an encyclopedia of taste, cataloging just about every ingredient under the sun and cross-referencing it with other complimentary ingredients, cuisines and cooking characteristics. With THE FLAVOR BIBLE, I have overcome my recipe addiction. THE FLAVOR BIBLE is essentially an alphabetical list of ingredients with other ingredients that go well with them listed underneath. Now the Spirit expressly says that in later times some will depart from the faith by devoting themselves to deceitful spirits and teachings of demons, through the insincerity of liars whose consciences are seared, who forbid marriage and require abstinence from foods that God created to be received with thanksgiving by those who believe and know the truth. This is one of Andrew’s favorite tips as well. Yes, you should try duck. Yeah. )”, —Nicholas Day, FOOD52.COM (July 19, 2012), “An award-winning mixologist, Mariena Mercer [of The Cosmopolitan Hotel] boasts a Chemistry degree, inch-long lashes and a mesmeric blonde mane that tosses about her pretty head as she brandishes her Boston shaker. All Scripture is breathed out by God and profitable for teaching, for reproof, for correction, and for training in righteousness, that the man of God may be competent, equipped for every good work. Dornenburg and Page are back with a new book THE FLAVOR BIBLE which takes this concept of flavor matching to new heights. But it’s enough to focus your mind and help foster mass amounts of creativity. almonds + bulgur + honey + strawberries. The chefs who were polled to make the list read like a who’s who of late twentieth century culinaria: Alice Waters, Jasper White, Norman Van Aiken, Jean-Georges Vongerichten. Use it to create new recipes that combine flavors you may have never thought of. It is pure inspiration. Instead of being tied to a recipe and making sure you have all the ingredients, you are freed to cook from what is in your pantry because you’ll have a guideline of what pairs well with what and how to make your dinner come together from whatever is on hand.”, “Most cooks can easily recite several classic flavor pairings: lamb and rosemary, tomatoes and basil, apples and cinnamon. ... As for the one who is weak in faith, welcome him, but not to quarrel over opinions. It really inspires creativity.”, “At holiday time, what cook doesn’t love peeling back the gift wrap to discover a new cookbook? A. November 2005 hurricanes…Q. If I had to pick the ones that are my most trusted resources, I’d use the ‘which books have the most pages glued together by food splatters?’ test: THE FLAVOR BIBLE, for inspiration and unexpected pairings.”, “The Ultimate Kitchen Companion. In their introductory chapter, they explain the formula: Flavor = taste (what is perceived by the taste buds) + mouthfeel (what is perceived by the rest of the mouth) + aroma (what is perceived by the nose) + ‘the X Factor’ (what is perceived by the other senses, plus the heart, mind, and spirit). It's pretty flavorful btw. It’s fun to discover a flavor component to take a cocktail to another level.”, —Paula Forbes, Eater.com (October 30, 2013), “[Chef Timothy Hollingsworth] also treated himself to a copy of the new work by Andrew Dornenburg and Karen Page, THE FLAVOR BIBLE, which brought back memories…When he first moved up from commis to cook at The French Laundry, John Fraser (today the executive chef of Dovetail in New York City) had recommended that he read one of the authors’ earlier collaborations, CULINARY ARTISTRY. Yet cookbooks keep coming, and as some book categories wilt, this one is amazingly resilient. ‘We eat out a lot, and we tend to have very jaded palates,’ Page said, but what Traunfeld is doing is ‘extraordinary.’ We had this conversation, by the way, at Trophy, not too far from their guest spot that morning on KUOW. They also wrote the IACP award-winning book WHAT TO DRINK WITH WHAT YOU EAT. 1 Dominick Cafe is the kind of place where food cognoscenti and theatre diva’s mingle. For consideration, books had to be published in the United States since 1987 and either be in print or easily available online. Curious set of books that are helping me do this to Apple, course. Among you one another Routt County, and the Word, and cooking resources and shoulders above rest! Anything new to me have some in my fridge opportunity to create new recipes for my husband is my... Of award-winning food writers who also happen to be told how to read down the best books. 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