Book Review of The Flavor Bible, Listed as One of the Ten Best Cookbooks in the World
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Karen Page, Andrew Dornenburg
Published by Little Brown; 380 pages
Karen Page and Andrew Dornenburg like to suggest what ingredients marry well and what food and wines should be united. They’re well equipped to do so: They’ve already written several award-winning books about food and wine, and their own union – they’ve been married for 20 years — is a great personal and literary success. Page and Dornenburg also like to fire the imagination and empower food and wine lovers. In one of my favorite books, What to Drink with What You Eat*, they made making smart wine choices easy even for someone who knows absolutely nothing about wine.
Their most recent book, The Flavor Bible, was just included on a Forbes list of the 10 Best Cookbooks in the World. The Flavor Bible — actually a reference book not a cookbook — is a guide to hundreds of ingredients and the other foods, spices, herbs and condiments that complement them. Included are everyday ingredients like potatoes and tomatoes and more exotic ones like hyssop and fennel pollen. Some of the matches are classic, some are new, unlikely and clever. Sometimes the book will confirm what you already know: that tomatoes and basil, for example, pair well together. Other times it will give you new ideas: that basil also complements watermelon. In addition to what combinations are compatible, occasionally there are combinations to avoid, like 1) eggs and cranberries and 2) mangoes and wasabi.
Also included are the basics: when an item’s in season, cooking techniques, volume, weight, tastes, function, botanical relatives and tips. You’ll learn that celery (I hate it) and carrots (I love them) are related and that the longer cayenne cooks the hotter it tastes. Comments from prominent savory and pastry chefs, such as Michael Lomonaco (Porter House New York), Eric Ripert (Le Bernardin, New York), Emily Luchetti (Farallon, San Francisco) and Michel Richard (Citronelle, Washington, D.C.), are an important part of the book. These professionals speak "about the way they approach flavor development and inspiration" and offer interesting and helpful tips.
Bottom Line: The Flavor Bible will encourage you to think creatively and openly and inspire you to get into the kitchen. And it’s fun to browse through. Both the home and the professional chef will enjoy exploring its pages and playing with its many suggestions.
©2011 Sharon Kapnick for SeniorWomen.com
*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 by Andrew Dornenburg, Karen Page