Books about cooking often win awards. However, they rarely win awards for scholarship. But The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs has. It won the James Beard award in 2009 and that makes it one of the most distinguished cookbooks of all time.
The approach here is not to look at recipes but rather to understand the concept of flavour. If you know how to combine flavors to create dishes that taste unique and great – you’re a real chef. To find out how this is done, the authors, Karen Page and Andrew Domenburg, worked with a huge number of top chefs to understand their methods.
The bad news is that this isn’t a casual read. There’s no point in picking it up from your local library and then taking it back two days later; there’s too much information trapped within its pages to make that work.
The good news is that this is an essential purchase that you’ll come back to again and again throughout the years. It’s an investment in making your family’s meals great each and every time and it has no competition – it’s a truly unique work.
It’s well-laid out in alphabetical order to enable you to check what flavors work with other flavors so that you can not only create your own dishes but you can inspect other people’s recipes and before you invest time in making them; you can be certain that they’ll taste the way you want them to.
If you want to be the best chef you can be then The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs is simply something that you’re going to have to buy and get to grips with. However, if you just want to be a casual cook (and there’s nothing wrong with that) this may be a bit too much for the moment.