Get The Flavor Bible: The Essential Guide to Culinary PDF

By Karen Page, Andrew Dornenburg

ISBN-10: 0316143375

ISBN-13: 9780316143370

Winner of the 2009 James Beard e-book Award for top e-book: Reference and Scholarship

Great cooking is going past following a recipe--it's realizing easy methods to season materials to coax the best attainable style from them. Drawing on dozens of top chefs' mixed adventure in best eating places around the state, Karen web page and Andrew Dornenburg current the definitive consultant to making "deliciousness" in any dish.

Thousands of aspect entries, equipped alphabetically and cross-referenced, supply a treasure trove of remarkable style combos. Readers will discover ways to paintings extra intuitively and successfully with elements; scan with temperature and texture; excite the nostril and palate with herbs, spices, and different seasonings; and stability the sensual, emotional, and non secular parts of a unprecedented meal.Seasoned with counsel, anecdotes, and signature dishes from America's so much inventive cooks, [i]The style Bbile[/b] is a necessary & reference for each kitchen.

Literary Awards:
Nautilus ebook Award for nutrients / foodstuff / Cooking (2010)
James Beard booklet Award for Reference and Scholarship (2009)

Show description

Read or Download The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs PDF

Similar food & drink books

Download PDF by Alice Hart: Alice's Cookbook

Alice Hart is an exhilarating and authoritative new younger voice on foodstuff who likes to percentage her culinary wisdom with acquaintances. during this e-book she encourages her new release of 20- and 30-somethings to prepare dinner the unique, glossy meals they take pleasure in to slot the existence they lead. Dip into Alice's Cookbook in January to discover an inspirational New yr brunch, or in the course of August for a colourful and noteworthy summer season kitchen supper.

Download PDF by Tadashi Ono, Harris Salat: Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More

A suite of greater than a hundred recipes that introduces jap convenience foodstuff to American domestic chefs, exploring new components, recommendations, and the excellent origins of well known dishes like gyoza and tempura.  

Move over, sushi.

It’s time for gyoza, curry, tonkatsu, and furai. those icons of jap convenience meals cooking are the dishes you’ll locate in each kitchen and highway nook hole-in-the-wall eating place in Japan—the hearty, flavor-packed dishes that everybody in Japan, from institution teenagers to grandmas, craves.

In jap Soul Cooking, Tadashi Ono and Harris Salat introduce you to this impossible to resist, homey variety of cooking. As you discover the variety of intriguing, pleasurable fare, you could realize a few prevalent favorites, reminiscent of ramen, soba, udon, and tempura. Others are lesser recognized eastern classics—such as wafu pasta (spaghetti with daring, aromatic toppings like miso meat sauce), tatsuta-age (fried fowl marinated in garlic, ginger, and different jap seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will immediately develop into criteria on your kitchen to boot. With foolproof directions and step by step pictures, you’ll quickly be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and extra for associates and family.

Ono and Salat’s interesting exploration of the staggering origins and international affects in the back of renowned dishes is observed by way of wealthy place images that captures the power and essence of this nutrition in daily eastern lifestyles, bringing loved eastern convenience meals to Western domestic chefs for the 1st time.

Get The Making of a Chef PDF

"Well suggested and heartfelt, Ruhlman communicates the fervour that attracts the acolyte to this targeted and frantic occupation. "'The long island instances publication ReviewJust over a decade in the past, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to hitch the scholars on the Culinary Institute of the US, the country's oldest and such a lot influential cooking institution.

Get The Hummingbird Bakery Cookbook PDF

The Hummingbird Bakery is the vacation spot bakery for Londoners with a fondness for nice truffles. during this impossible to resist e-book, the cooks from the bakery percentage their recipes for a scrumptious variety of 60 bakes, from deliciously gentle cupcakes with lovely buttercream frosting to wet chocolate layer muffins and zesty lemon meringue pie.

Extra info for The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Sample text

Whenthe bowl is full, let it sit for 5 minutes. This is longenoughfor dirt and rocksto fall to the bottom. Seedsthat have split hullswill fill withwaterand fall to the bottom as well. Splitseeds are the result of steam or heat sterilization. Their germ has been exposed to oxygen and is probably rancid. Now everything that youdon't wantis on the bottom,and all the goodseed is floating on top. Give the seeds one moregoodrinse through the colanderand leave them to drain for a few minutes. My favorite way to dry the seeds is to spread them out on a blanket of hemp fabric and leave them out in the summersun.

It will store well in a sealedcontainer inthe refrigerator or freezer for a few weeks. Whenit doesgo rancid, there will be a noticeable odor, foul taste, and discoloration. The color of fresh hulled hempseed is bright offwhite. Whenit goes bad,it yellows, then browns. HempNut is certifiedorganic bythe DemeterOrganization of Europe and has not been sterilized or fumigated. S. regulations. Since the traces of THC that have shown up in urine tests (see"FreeTo Pee THC" on page146) reside on the hull, no traces have beendetectedin HempNut.

Try toasted sesame oil, peanut oil, flax oil, and so on. H'errrp Mirepoix A mirepoix is a seasoningof cooked, chopped root vegetables and herbs that is used in stews, in stuffings, or as a garnish. Serves 4. 3 tablespoons olive oil 2 carrots, diced , turnip, diced 1 onion, chopped 1/2 teaspoon dried tarragon 1/4 teaspoon celery seeds 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons hempseed oil Heat the olive oil in a large iron skillet overmedium heat. Saute the veggies over medium heat, stirring occasionally, for 10 minutes.

Download PDF sample

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page, Andrew Dornenburg

by Michael

Rated 4.39 of 5 – based on 27 votes