The Flavor Bible
by Karen Page and Andrew Dornenburg
Little, Brown and Company | September 2008 | ISBN-10: 0316118400 | PDF | 392 pages | 96 MB
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
Chapter 1. FLAVOR = TASTE + MOUTH FEEL + AROMA + "THE X FACTOR": LEARNING TO RECOGNIZE THE LANGUAGE OF FOOD
Chapter 2. GREAT COOKING = MAXIMIZING FLAVOR + PLEASURE BY TAPPING BODY + HEART + MIND + SPIRIT: COMMUNICATING VIA THE LANGUAGE OF FOOD
Chapter 3. FLAVOR MATCHMAKING: THE CHARTS
Listings for categories including: Cheeses Herbs Spices Chile Peppers Ingredients Tastes Cuisines Meats Vegetables Fish Oils Vinegars Flavorings Peppers and more Fruits Salts
This is a photographed PDF. So, though its OCRed, the quality is not ideal by my standards. Due to lack os a better alternative, I am uploading it as I got it. If someone has a better version, he is free to upload it! Also, it may give problems with Adobe reader. Then use Foxit or Sumatra reader.
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