If you truly want to learn to cook, you need this 2009 James Beard Book Award winning book. Sure, you can follow a recipe, but what do you do once three ingredients are missing. Do you leave the kitchen with the heat on and make a quick dash to the market to gather your missing ingredients, or do you calmly think back at what you just read in “The Flavor Bible” and make some easy (and delicious substitutions).
This book will teach you the essentials of various ingredients and how to get the best flavor out of each one.
The book is really well organized. It has tons of content which can be easily located in alphabetical order (but also cross-referenced). This is not merely a cookbook, but a guide on technique, flavor, and filled with recipes that will make your guests’ mouths water.
Here are some REAL customer reviews:
“An extraordinary book!”
I recently added this book to my cookbook collection, which numbers more than 1,000 volumes (probably more like 1200 but I’m still cataloging). It has immediately become one of my favorites (and definitely my #1 favorite in English). If you are a…Read more
Bought this book w/o a whole lot of information about it. Can’t believe it — I now have the resource I’ve been looking for –I’m a cook with some years of experience, a huge cookbook collection, a list of classes taught by renowned experts…Read more
Flavor is the basis for all food, without it, the world would seem less colorful, lifeless, and bland. Food isn’t just about what you can taste in your mouth but also what you can see with your eyes, what you smell with your nose and what you feel in your…Read more