The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page. Read online, or. Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the. Editorial Reviews. From Publishers Weekly. Starred Review. Dornenberg and Page's follow up site Store · site eBooks · Cookbooks, Food & Wine.
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs - Ebook written by Karen Page, Andrew. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for. DOWNLOAD The Flavor Bible: The Essential Guide to Culinary Creativity, Based on Chefs By Karen Page, Andrew Dornenburg [PDF EBOOK EPUB site].
As an example, Thyme is listed in bold caps, followed by an indented list of other ingredients that pair with it; particularly good matches are in bold caps, good matches are in bold, normal matches are in regular type. Finding an ingredient in the hardcover is tricky; I zero in on the section of the alphabet, like finding a word in a dictionary.
Opens book to middle. There it is. All of the ingredient lists are in one chapter, with no sub-headings. I have to start at Achiote Seeds and work from there.
Finally, there is no index of the ingredients with links to work from. And…in spite of these problems, I still use the e-book version more than the paper version. In general, the conversion to an e-cookbook is well done.
The table of contents has every recipe with a link, making it easy to get to the recipe you want. There are a lot of useful cross-links in the ingredients, referring to basic recipes earlier in the book.
The Flavor Bible Essential Guide to Culinary Creativity eBook Only $3.99 (Regularly $40)
But there is one thing the digital conversion missed. The book has a lot of sidebars, next to the main flow of the text in the paper version. Usually, the e-book moves the sidebars to the end of the current section of text. Ono and Salat are discussing a list of finishing options for hot pots, and in the middle of the list a sidebar paragraph suddenly appears.
It looks like the finishing options are done…but there are a couple more coming after the sidebar.
It feels like publishers are still working on how to format digital cookbooks. The table of contents has a link to the first page of each major section: Soups, Salads, Poultry, Beef, and so on. The first page of each section lists all the recipes in that section, with a link to each recipe. Every recipe is three clicks away.
Jump to Table of Contents, select Poultry, select Poulet-au-Pot from the recipe list…and there it is. Quick and easy. Price: Sometimes, the price of site cookbooks feels like a ripoff.
It seems like site books should be significantly cheaper than paper books. The site version saves all that effort, so it should be a lot less expensive, right? Yet a twenty-five dollar cookbook is available in the site version for…twenty two dollars. All that extra effort is only worth three dollars?
No site version of the book at all. How dare they. How dare they not rip me off! Wait, I need to be logically consistent?
Since when? E-cookbooks are new, and digital conversions are few and far between. Finding an old favorite in the site format is hit or miss — usually miss. And, even with newer cookbooks, the release of the e-version can be delayed. As I said above, one of the huge e-cookbook advantages is instant gratification. The book is a work of art. It belongs on a pedestal in a library, next to the Oxford English Dictionary.
Books are an old friend, and feel comfortable in my hands. But then again… This is where it gets interesting. I read through chapter eight Dough , found the book fascinating, put it down…and once it was covered up by a couple of other books and magazines, I never got back to it. Even though I knew I should. The key to cooking with fresh herbs is to keep things simple and let the flavor of the herbs shine, so the recipes are made with only a few readily available ingredients that showcase the vibrancy of each herb in all its taste-bud-awakening goodness.
So get your herb on, and grow your culinary repertoire in Cooking with Herbs. The Everything Hot Sauce Book: From growing to picking and preparing - all you ned to add some spice to your life!
Anglea Garbes. Add some real flavor to foods with the magic of hot sauce! Hot sauce is more than just the red sauce that gets sprinkled on tacos or eggs; it can be a featured player in all kinds of dishes from breakfasts and snacks to cocktails and desserts that's right, desserts!
Plus, this all-encompassing guide explains the many health benefits of hot sauce like how it can improve digestion, help combat the common cold, battle the blues, and even relieve the pain of arthritis! In The Everything Hot Sauce Book readers learn how to grow and cultivate hot pepper plants and how to prepare delicious dishes with hot sauces.
With so many scrumptious and spicy meals, it easy to see why readers are ready to get hot for hot sauce. Similar ebooks.
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What to Drink with What You Eat: Andrew Dornenburg. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Samin Nosrat. Now a Netflix series! Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy.
Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. With a foreword by Michael Pollan. The Professional Chef, 9th Edition. The Culinary Institute of America.
The Professional Chef, a title among the best-selling titles in Wiley's cooking program, reflects the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. Campbell, who is the author of the million-copy bestseller The China Study , which is based on the most groundbreaking, far-reaching nutritional study ever conducted and which underscored the correlation between the overconsumption of animal protein as we do in the United States, which has one of the world's highest rates of per-capita meat consumption and high rates of chronic disease.
I'd never understood the dramatic connection between the two before — nor how much systemic pressure most people are under to overconsume meat, eggs, and dairy, given the powerful influence of these industries on government policy. I was shocked to learn that it took the Physicians Committee for Responsible Medicine PCRM suing the USDA in for a court ruling to determine that six members of the food policy-setting Dietary Guidelines Committee out of 11, or the majority had financial ties to the food industry.
Neal Barnard observed, "Having advisors tied to the meat or dairy industries is as inappropriate as letting tobacco companies decide our standards for air quality. Do you ever find it challenging to stick to a vegetarian diet?
Do you have any tips for new vegetarians and vegans who might be facing such challenges? As we're lucky enough to live in New York City, which boasts some of the world's best vegetarian and vegan restaurants, not to mention widespread vegan options on other restaurant menus, and excellent availability of vegetarian and even vegan ingredients in grocery stores, it's relatively easy to eat vegetarian or even vegan at home.
When we're out on book tour or otherwise traveling outside major cities, it can definitely be more of a challenge to eat anything other than the Standard American Diet SAD offerings, which emphasize processed foods including an excess of white flour and white sugar , meat, dairy, and eggs.
As 99 percent of the meat, dairy, and eggs consumed in the United States are factory-farmed, we have even more incentive to want to eat vegan but fewer options available. We're heartened to see the expansion of fast-casual vegan concepts like Native Foods and Veggie Grill, and even vegan-friendly options like LYFE Kitchen and True Food Kitchen, and to know that those delicious options will soon be more widely available during our travels.
What's your all-time favorite vegetarian recipe? I've always loved Andrew's homemade split pea soup, which is one of his favorite dishes since childhood. He used to make it with chicken stock and ham hocks, but we've discovered it's just as delicious — and arguably more so — made with vegetable stock and smoked paprika. In fact, we love veganizing our favorite dishes. Andrew applied the flavor principles of a beloved dish we first tasted at the winery Bodegas Farina in the Toro region of Spain which featured smoked paprika and potatoes with pork ribs, and substituted Portobello mushrooms for the ribs, which is divine.
What's for dinner tonight? We're on book tour this week, so every night is something different. Last night was vegan pepperoni pizza that had little pools of cashew cream that were reminiscent of ricotta. Tonight, who knows? But we're sure it will be something plant-strong, and we're confident it will be something delicious.
Get a Copy of the Vegetarian Flavor Bible!Learn More. The Vegetarian Flavor Bible is more health-focused than its predecessor, and features color-coded dots dark green, green to guide readers to enjoy more nutrient-dense ingredients e.
I love reading, I love books, and I am addicted to cookbooks. Howie Southworth. Books are an old friend, and feel comfortable in my hands.
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