The Flavor Bible

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The Flavor Bible

Andrew Dornenburg,Karen Page
The Flavor Bible Book PDF

Author : Andrew Dornenburg,Karen Page
Publisher : Little, Brown
Page : 938 pages
File Size : 49,9 Mb
Release : 2008-09-16
Category : Cooking
ISBN : 9780316039840

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The Flavor Bible by Andrew Dornenburg,Karen Page Pdf

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.

The Vegetarian Flavor Bible

Karen Page
The Vegetarian Flavor Bible Book PDF

Author : Karen Page
Publisher : Little, Brown
Page : 576 pages
File Size : 40,6 Mb
Release : 2014-10-14
Category : Cooking
ISBN : 9780316244176

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The Vegetarian Flavor Bible by Karen Page Pdf

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Culinary Artistry

Andrew Dornenburg,Karen Page
Culinary Artistry Book PDF

Author : Andrew Dornenburg,Karen Page
Publisher : John Wiley & Sons
Page : 450 pages
File Size : 40,7 Mb
Release : 1996-11-14
Category : Cooking
ISBN : 9780471287858

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Culinary Artistry by Andrew Dornenburg,Karen Page Pdf

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

The Flavor Matrix

James Briscione,Brooke Parkhurst
The Flavor Matrix Book PDF

Author : James Briscione,Brooke Parkhurst
Publisher : Houghton Mifflin Harcourt
Page : 327 pages
File Size : 46,6 Mb
Release : 2018
Category : COOKING
ISBN : 9780544809963

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The Flavor Matrix by James Briscione,Brooke Parkhurst Pdf

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

What to Drink with What You Eat

Andrew Dornenburg,Karen Page
What to Drink with What You Eat Book PDF

Author : Andrew Dornenburg,Karen Page
Publisher : Little, Brown
Page : 805 pages
File Size : 55,8 Mb
Release : 2009-07-31
Category : Cooking
ISBN : 9780316077972

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What to Drink with What You Eat by Andrew Dornenburg,Karen Page Pdf

!--StartFragment--Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

The Flavor Thesaurus

Niki Segnit
The Flavor Thesaurus Book PDF

Author : Niki Segnit
Publisher : Bloomsbury Publishing USA
Page : 402 pages
File Size : 50,8 Mb
Release : 2010-12-01
Category : Cooking
ISBN : 9781608193134

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The Flavor Thesaurus by Niki Segnit Pdf

“A perfect reference for the aspiring foodie.” –Chicago Tribune Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything. Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, The Flavor Thesaurus is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.

Mix Shake Stir

Danny Meyer
Mix Shake Stir Book PDF

Author : Danny Meyer
Publisher : Little, Brown
Page : 306 pages
File Size : 51,6 Mb
Release : 2009-05-11
Category : Cooking
ISBN : 9780316073721

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Mix Shake Stir by Danny Meyer Pdf

The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In Mix Shake Stir, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations -- from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.

Kitchen Creativity

Karen Page
Kitchen Creativity Book PDF

Author : Karen Page
Publisher : Little, Brown
Page : 448 pages
File Size : 44,7 Mb
Release : 2017-10-31
Category : Cooking
ISBN : 9780316267786

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Kitchen Creativity by Karen Page Pdf

Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.

The Art of Flavor

Daniel Patterson,Mandy Aftel
The Art of Flavor Book PDF

Author : Daniel Patterson,Mandy Aftel
Publisher : Penguin
Page : 290 pages
File Size : 54,7 Mb
Release : 2017-08-01
Category : Cooking
ISBN : 9780698197169

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The Art of Flavor by Daniel Patterson,Mandy Aftel Pdf

As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.

Ratio

Michael Ruhlman
Ratio Book PDF

Author : Michael Ruhlman
Publisher : Simon and Schuster
Page : 307 pages
File Size : 44,7 Mb
Release : 2009-04-07
Category : Cooking
ISBN : 9781416566120

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Ratio by Michael Ruhlman Pdf

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

Gino's Hidden Italy

Gino D'Acampo
Gino s Hidden Italy Book PDF

Author : Gino D'Acampo
Publisher : Hodder & Stoughton
Page : 0 pages
File Size : 49,6 Mb
Release : 2017-10-31
Category : Cooking
ISBN : 1473646480

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Gino's Hidden Italy by Gino D'Acampo Pdf

Join the nation's favourite Italian chef, on his journey of discovery through Northern Italy, to reveal the secrets of real Italian food. From peach picking in Turin to truffle hunting in Piedmonte, Gino celebrates the best in local and seasonal Italian ingredients. Using traditional methods found in the kitchens of Italy, this book will introduce Gino's fans to 80 delicious new recipes, that will bring authentic Italian dining to your family table. It will accompany Gino's new 7-part primetime series Hidden Italy, coming to ITV this Autumn. Chapters include: Antipasti & Soups; Pasta; Risotto; Fish & Seafood; Poultry & Meat; Vegetables & Sides; Pizza, Pies & Bread; Desserts

The Food Bible

Judith Wills
The Food Bible Book PDF

Author : Judith Wills
Publisher : Unknown
Page : 320 pages
File Size : 49,8 Mb
Release : 1998
Category : Food
ISBN : 190275736X

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The Food Bible by Judith Wills Pdf

The aim of this text is to provide an authoritative reference for information on food and nutrition for the family. Whether the reader would like information on food allergies, weight loss, food sources or food production, the answers can be found in this book, along with recipes to suit all diets. The text presents research on all aspects of food and health and provides advice on topical food scares and food-related issues such as GM foods. Over 80 ailments are discussed in relation to food cause and food cure with suggested dietary change. The 100 recipes included are all cross-referenced to suit every sort of diet and 65 pages of charts detail the nutritional content of over 350 ingredients including the superfoods.

The Food Lover's Guide to Wine

Andrew Dornenburg,Karen Page
The Food Lover s Guide to Wine Book PDF

Author : Andrew Dornenburg,Karen Page
Publisher : Hachette UK
Page : 352 pages
File Size : 51,7 Mb
Release : 2011-12-06
Category : Cooking
ISBN : 9780316084062

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The Food Lover's Guide to Wine by Andrew Dornenburg,Karen Page Pdf

A wine book unlike any other,The Food Lover's Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.

The Cranks Bible

Nadine Abensur
The Cranks Bible Book PDF

Author : Nadine Abensur
Publisher : Orion
Page : 496 pages
File Size : 44,6 Mb
Release : 2016-01-21
Category : Cooking
ISBN : 9781409163275

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The Cranks Bible by Nadine Abensur Pdf

A classic collection of healthy and delicious plant-based recipes from the Cranks kitchen Since opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, passion fruit ice-cream, walnut and raisin loaves and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul. With advice on selecting the freshest seasonal produce, eating healthily and enjoying the experience of making mouth-watering food, THE CRANKS BIBLE is a celebration of vegetarian cooking and an essential resource for every home.

The Cook's Bible of Ingredients

Margaret Brooker
The Cook s Bible of Ingredients Book PDF

Author : Margaret Brooker
Publisher : Fox Chapel Publishing
Page : 998 pages
File Size : 52,6 Mb
Release : 2016-12-01
Category : Cooking
ISBN : 9781607651949

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The Cook's Bible of Ingredients by Margaret Brooker Pdf

This visual encyclopedia of 1200 foods and ingredients uses attractive full-colour photographs to present a scrumptious visual gallery of food and food ideas from all over the world.