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The Flavor Bible any thoughts

post #1 of 13
Thread Starter 
I recently purchased The Food Bible and was wondering if anyone has had the good fortune
of using this gem, and what your thoughts are?? 
 Sharon
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 Sharon
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post #2 of 13
 Which one did you purchase? Looks like there is one from Gillian McKeith and one from Judith Willis? I have not heard of either. What do you like about the book?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 13
Thread Starter 
 Nicko this one is by Karen Page and Andrew Dornenburg and is quite amazing. It's a fabulous guide that takes
you on journeys from ingredient to ingredient. It allows you to discover how to balance flavors with one another, as
well as figuring out that new (and ever so popular new mouth sensation) Umami. I'm not sure how I ever lived without
it. LOL... It's one of of kind and I recommend it to anyone who has the need to combine flavors, and sometimes is 
just at a loss or perhaps just needs new ideas.. Hope you can take a look at it and give me your feedback.. TTFN..
 Sharon
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 Sharon
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post #4 of 13
I think you are referring to 'The Flavor Bible" (The 2009 James Beard Award Winner)

Great authors also wrote "Becoming a Chef"
post #5 of 13
 Your right it is "The Flavor Bible" not the "Food Bible"
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #6 of 13
 Andrew and Karen have offered several times to do a Q&A forum with our community. I never pursued it because I did not think there would be enough interest. If you guys think everyone would like a chance to chat with them I can ask them to come and spend some time with the community.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #7 of 13
Thread Starter 
Ofcourse it's the Flavor Bible.... What was I thinking.... Thankyou....

Nicko I think having a forum to chat with Karen and Andrew would be a wonderful idea. Maybe it's a question you can throw out and see if you get any feedback... I know i'd be more than interested... Thanks again... 
 Sharon
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 Sharon
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post #8 of 13

I think they'd be great for that.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 13
I'm glad you posted!  This looks like a great book.  Amazon rates it at 4.5 stars out of 85 reviews.  Thanks.
Six stitches to go home early and you can't die until your shift is over.
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Six stitches to go home early and you can't die until your shift is over.
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post #10 of 13

The authors of the flavor bible previously put out a book titled "culinary artistry". i have always kept that book at work as a reference for creating specials and just to look at to gain knowledge of what foods and flavors work well together. it changed my life. The flavor bible is a much more expanded and comprehensive version of culinary artistry and should really be in any serious cooks collection.

post #11 of 13

    The Flavor Bible certainly was a good read.  It gets you to look at the same old thing in a new way.  The chocolate cookies still make me chuckle.

 

  I ended up reading mine from my local library...saves me a lot of money.

 

 dan

post #12 of 13

I got the Flavor Bible a few weeks ago and I love it.  I'm no chef, I just love cooking.  You can follow recipes written by someone else, of course, but if you want to experiment with ingredients that have grown old and tired for you, or with new ones you haven't spent much time with yet, this book is fabulous.  For instance, we all love rice here but we always make it the same few ways.  Now I have a list of wonderful flavors I'd never considered pairing with rice.  It gives new life to everything I make.  I'm making a hope chest, of sorts, for my teen daughter.  When I can I'll be purchasing another copy of this book for her case.  Everyone should have one!

Kim

post #13 of 13


Quote:

Originally Posted by SharonM View Post

  as well as figuring out that new (and ever so popular new mouth sensation) Umami. I'm not sure how I ever lived without it.


 

Just curious, are you referring to naturally occurring umami or good old fashioned msg?

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