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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.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship