They have four award-winning books including THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. What about pairings for peas? Beautifully organized alphabetically by ingredient and also including ethnic cuisine, each ingredient is coded for weight, volume, technique, and tips (occasionally function as in sesame oil: ‘heating’). In alphabetical order in the book you will find a wide variety of ingredients, from fish to meat and herbs and wine, and each ingredient is what the best flavor combinations. It takes some time to learn how to read the charts because they contain so much information. It lays out what tastes good with what and really gets your creative juices flowing.”, “Kate McLean: First Woman Chef to Head Tony’s Kitchen … Q. Hm. And those listed in all caps are indicated as what goes best with it. It comes with the same curiosity and passionate tasting the two writers put into their IACP award-winning Britannica of food and wine pairing WHAT TO DRINK WITH WHAT YOU EAT, recently reissued by Bulfinch Press $35.”, —Gael Greene, INSATIABLE-CRITIC.COM (December 26, 2008), “Chef Michael White is the executive chef and owner of Marea. Their list is not complete, but very surprising and inspiring for those who are Brussels sprouts, duck or fish have a different twist to give. Today I am recommending two fun books, two thoroughly enjoyable non-cookbooks and two local San Francisco Bay Area cookbooks, one of which actually is a restaurant cookbook, but also much more than that….I raved about THE FLAVOR BIBLE a few months ago. I wanted to roast the fennel and mix it with some pasta, but I thought the dish needed something else. Award-winning authors Karen Page and Andrew Dornenburg have taken the guessing out of the equation with their newest book THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs ($35). The second because it sparks my creative juices and helps me find my own voice in my food.”, —Robin Kronie of ThankYourBody.com, as quoted on CHEESESLAVE.COM’S REAL FOOD KITCHEN TOUR (September 11, 2012), Tip Sheet: Our Top Picks for the Week. Honestly, my inspiration comes from desperation. Before I get to what I made, though, let me tell you about this book. I used this book recently to develop a new dish using black cod. It’s also about knowing how to season and prepare ingredients to coax the best possible flavor and pleasure from them. In THE FLAVOR BIBLE, the authors have ingredients (epazote, blood oranges, squid) and other food categories (brunch, English cuisine, sweetness) broken down with their respective food/flavor pairings. No, it’s not a recipe book; it’s a reference book that gives you lists of which foods harmonize well together. ‘There’s so much more of a vocabulary when it comes to wine than when it comes to food,’ Page said. Two duck hunters in Florida saw their quarry get snatched right from under them, but they couldn’t really contest the situation since it was a ginormous alligator who seized the dead duck and devoured it whole in seconds. It is also why you really want to add a little booze to your chanterelles when you cook them in other ways. That’s why it seems especially fitting that my newest favorite kitchen book is called THE FLAVOR BIBLE.”, “The Chart: Best-Sellers: Food Books Top 20. So if you’re into the ES paradigm of food, you will totally enjoy this new bible.”, —Stefanie Gans, ENDLESSSIMMER.COM (December 24, 2008), “How can understanding flavor enhance your eating experience? A place of honor in the kitchen reserved for only those cookbooks I go to with the most frequency. 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. Here’s a collection of my very favorite and most-used cooking tools…THE FLAVOR BIBLE is an incredibly useful reference book. There is not a single recipe in the book — this is not about learning how to roast a chicken — it’s about understanding taste, flavor synergy, ingredients — what they are and how they work with each other. It offers instead a series of exhaustive lists that describe what-goes-best-with-what, all of it so arranged as to make flawless flavor development accessible to all. Leeks work well with mustard? '”, —Sarah Rufca, Houston Chronicle (July 14, 2013), “Karen Page and Andrew Dornenburg have been publishing innovative books about cooking and the chef world for longer than I have. 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