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Buku tentang Gazebo:
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
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 in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.
PRODUCT DESCRIPTIONS:
Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780316118408
Feature: ISBN13: 9780316118408
ISBN: 0316118400
Label: Little, Brown and Company
Manufacturer: Little, Brown and Company
Number Of Items: 1
Number Of Pages: 392
Publication Date: 2008-09-16
Publisher: Little, Brown and Company
Studio: Little, Brown and Company
FEATURES:
• ISBN13: 9780316118408
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
SIMILAR ITEMS:
• Culinary Artistry
• What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
• Sauces: Classical and Contemporary Sauce Making
• Ratio: The Simple Codes Behind the Craft of Everyday Cooking
• The Spice and Herb Bible
CUSTOMER REVIEWS:
Very Helpful Reference -
I'm a home cook that writes a food blog because I wanted to improve my cooking skills and culinary school seemed too expensive with a family to support. I started out following recipes I found online, but lately I've been profiling more original recipes (my own concoctions). This book has definitely allowed me to be more creative in some of the flavor profiles I use by making educated guesses.
The book itself is easy to understand with about 40 pages of background information. It lists hundreds of ingredients, their complementary flavors, taste (i.e. sweet, salty, sour, etc.), function (i.e. cools the dish, warms the dish), weight (density), volume (the strength the flavor of the ingredient), technique (how the ingredient is best cooked), any tips in using the ingredient, flavor affinities (three or more ingredients that work well together), and flavors to avoid.
You can read more about my book review at:
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Master your tastebuds -
This is a great book for helping any level chef pair foods and spices to create dishes. The first three chapters explain how your palate works, how the book works, and how other chefs have used pairing to improve their dishes. The rest of the book is a broken up into foods and lists of spices and foods are listed under the titles.
Flavor made easy -
The Flavor Bible is a well written and highly detailed book that leads the reader down a road to understanding flavor from somewhere between an artistic viewpoint and a magical experience.
The authors spend an extensive amount of time developing the readers understanding of what flavor really is. Much less time is spent on the clinical side of "cooking something." The latter part of the book is an exhaustive listing of flavor combinations by food, spice/herb, cuisine and more. Not just a few here and there, but numerous listings from multiple cuisines and culinary practices. If you have an ingredient, look it up, you'll find a tremendous wealth of information on ways to bring out its best flavors. All-in-all, this book should be on the shelves of every foodie right next to your most inspired cookbooks.
Invaluable Flavor "Thesaurus" -
As Chefs, my husband and I find this book to be an invaluable resource in our cooking library. We have had it for a few months and still refer to it on a daily basis. I use it at work to help create specials and as a learning tool for exotic ingredients and flavor pairings. I also use it often at home, both in making regular meals, and for my hobby- hot water bath canning and preserving.
I recommend this book as a necessary tool for any food enthusiast who enjoys learning and letting the creative juices flow!
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Must Read -
This is a great book for anyone, whether you're a mom or a seasoned cook, this book is a must for anyone who enjoys the art of flavorful cooking! you will learn many things you may not have known about what flavors go best with what and how to beautifully pair foods.
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