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Synopsis: 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
From the Back Cover:
"Andrew Dornenburg and Karen Page are accomplished authors, respected food authorities, and industry leaders with exceptional talent and vision in writing some of the industry's most well-respected books."
--Culinary Institute of America, in naming the authors Honorary Ambassadors
"Andrew Dornenburg and Karen Page's books have enriched the fount of culinary knowledge. They move the culinary culture forward thoughtfully and intelligently....They've done a marvelous job of making the history, culture, and even science of food compelling."
--Mia Stainsby, Vancouver Sun
An essential companion to the authors' bestselling WHAT TO DRINK WITH WHAT YOU EAT (food and drink pairings) and CULINARY ARTISTRY (classic flavor pairings), THE FLAVOR BIBLE is a groundbreaking guide to modern flavor pairings that can revolutionize the way you cook.
WHAT TO DRINK WITH WHAT YOU EAT
Winner of the IACP Cookbook of the Year Award and the Georges Duboeuf Wine Book of the Year Award
"Thanks to [their] seemingly insatiable appetites and exhaustive taxonomic energies, the authors have shed new light on the art of pairing, ensuring...a book's worth of peak experiences."
--Patrick Comiskey, Los Angeles Times
"As with their previous books, this husband-and-wife team has researched their subject exhaustively...to put together the definitive pairing guide."
--Linda Kulman, National Public Radio
"The most exciting and comprehensive guide to wine pairing that I have ever seen."
--Eric Ripert, chef-partner, Le Bernardin, New York City
"My most-used cookbook: CULINARY ARTISTRY by Karen Page and Andrew Dornenburg."
--Grant Achatz, chef-owner, Alinea, Chicago
"My favorite cookbooks: CULINARY ARTISTRY and El Bulli."
--Hung Huynh, winner of "Top Chef," BravoTV.com
"Of all the cookbooks I own, this is the one that I reference most."
--Jenny McCoy, pastry chef, Emeril's Delmonico, New Orleans
Title: The Flavor Bible: The Essential Guide to ...
Publisher: Little, Brown and Company
Book Condition: Good
Book Description Little Brown & Company. Book Condition: Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Bookseller Inventory # 39325272
Book Description Little, Brown and Company. Hardcover. Book Condition: Fair. 0316118400 We carry new, used, and remaindered books - some books may have remainder mark and/or underlining. We often have multiple copies per title - and have over 20,000 discounted titles available. Symposium Books is an Independent Bookstore with locations in Providence, RI near Brown University and RISD and in East Greenwich, RI. We are dedicated to providing our customers with the widest selection of scholarly, literary and quality art books. Expedited shipping is available. We pride ourselves on offering prompt, reliable customer service and a no hassle return policy. Bookseller Inventory # 0316118400
Book Description Little Brown, New York, 2009. Hardcover. Book Condition: Good. Dust Jacket Condition: Good. Second Printing. large hard cover, good copy with a good dust jacket, has a library sale stamp on first front end page. no other library markings this book has not been in circulation. box 975. Bookseller Inventory # 8030djh
Book Description Hachette Book Group. Book Condition: New. Brand New. Bookseller Inventory # 0316118400
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Book Description Little, Brown and Company, 2008. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Bookseller Inventory # ABE_book_usedgood_0316118400
Book Description Little, Brown and Company. Hardcover. Book Condition: Good. 0316118400 Meets or exceeds the good condition guidelines. Nice copy. Five star seller - Buy with confidence!. Bookseller Inventory # Z0316118400Z3
Book Description Little, Brown and Company, New York, 2008. Hardcover. Book Condition: Very good condition. Dust Jacket Condition: good d.j. xi, 380 p. : col. ill., ; 27 cm. 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. Bookseller Inventory # 44446
Book Description Book Condition: New. Bookseller Inventory # 5955434-n
Book Description Little, Brown & Company, NY, 2012. Hardcover. Book Condition: Near Fine. Dust Jacket Condition: Near Fine. Later Printing. A nice, clean copy. ; Color Photographs; 4to ; 380 pages. Bookseller Inventory # 258049