You’ll wonder how you ever cooked without it.” “Since we bought [THE FLAVOR BIBLE], back in October, I’m pretty sure it has been opened every single day. Before I met Danny, I would have looked at this book and put it away.I tried to take a beautiful photograph of it, but there’s no taking away the smudged fingerprints and dented corners. But he has taught me how to cook from feel, from experience, rather than from recipes alone.It will “leave you feeling completely satisfied and better about your life than the second you sat down at my bar,” he says.Phillips tends bar at the Social Club at the Surfcomber Hotel in Miami Beach, Fla.is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them.This astonishing reference distills the combined experience of dozens of America’s most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Cafe Atlantico, Chanterelle, Citronelle, Gramercy Tavern, The Herbfarm, Jardiniere, Jean Georges, Le Bernardin, The Modern, Moto, and The Trellis. 1 Dominick Cafe is the kind of place where food cognoscenti and theatre diva’s mingle. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg.
Read Andrea Strong’s review of the book on The Strong Buzz.” “This. This book takes out every single ounce of guesswork.
In addition to winning the 2009 James Beard Book Award and the 2010 Nautilus Book Award, “[THE FLAVOR BIBLE] resembles none of the foodie culture’s memoirs or cultural histories or cookbooks…It’s more like the I Ching.
Open it randomly, and it will open you up to an array of possibilities in your culinary future.” is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today’s kitchen.
There’s not a single recipe for the novice cook, but if you know how to handle your proteins, grains, and plants, you’ll be overwhelmed by the sheer intensity of the possible ideas inside, many of which come from the best chefs of this generation.
I’m averaging about three pages an hour because I’m constantly testing ideas against my mental palate — a remarkable pleasure.” “Cooking the Books with Ellen Clark.