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The Flavor Bible

The Flavor Bible
  • Author : Karen Page,Andrew Dornenburg
  • Publisher :
  • Release Date :2008-09-16
  • Total pages :392
  • ISBN : 0316039845
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Summary : 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 definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essentialreference for every kitchen. Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible
  • Author : Karen Page
  • Publisher :
  • Release Date :2014-10-14
  • Total pages :576
  • ISBN : 0316244171
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Summary : Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

What to Drink with What You Eat

What to Drink with What You Eat
  • Author : Andrew Dornenburg,Karen Page
  • Publisher :
  • Release Date :2009-07-31
  • Total pages :368
  • ISBN : 9780316077972
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Summary : !--StartFragment-- Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

Culinary Artistry

Culinary Artistry
  • Author : Andrew Dornenburg,Karen Page
  • Publisher :
  • Release Date :1996-11-04
  • Total pages :448
  • ISBN : 9780471287858
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Summary : Discusses current culinary trends in American restaurants, offers extensive lists of foods and ingredients, and includes observations by illustrious chefs of the past and present

Kitchen Creativity

Kitchen Creativity
  • Author : Karen Page
  • Publisher :
  • Release Date :2017-10-31
  • Total pages :448
  • ISBN : 0316267783
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Summary : Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.

The Flavor Matrix

The Flavor Matrix
  • Author : James Briscione,Brooke Parkhurst
  • Publisher :
  • Release Date :2018
  • Total pages :320
  • ISBN : 0544809963
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Summary : One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

The Flavor Equation

The Flavor Equation
  • Author : Nik Sharma
  • Publisher :
  • Release Date :2020-10-27
  • Total pages :352
  • ISBN : 145218285X
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Summary : Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

The Flavor Thesaurus

The Flavor Thesaurus
  • Author : Niki Segnit
  • Publisher :
  • Release Date :2010-12-01
  • Total pages :400
  • ISBN : 1608193136
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Summary : “A perfect reference for the aspiring foodie.” –Chicago Tribune Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything. Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, The Flavor Thesaurus is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.

Spice Bible, The:

Spice Bible, The:
  • Author : Jane Lawson
  • Publisher :
  • Release Date :2008-05-01
  • Total pages :448
  • ISBN : 9781584796954
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Summary : The only book on spices that any chef or aspiring cook will ever need,The Spice Bibleis a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry—from ajowan through wolfberry—includes a description of the spice’s origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger?) Like its companion volume,The Produce Bible, this must-have book also features more than 250 recipes—for appetizers, soups, entrees, side dishes, breads, desserts, and more—that highlight each ingredient’s distinctive taste and character. Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook. The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout,The Spice Bibleis an invaluable resource for anyone looking for a pinch of personality in their cooking—or a dash of inspiration.

Stonehenge

Stonehenge
  • Author : Massimo Franceschini
  • Publisher :
  • Release Date :2009-03-01
  • Total pages :288
  • ISBN : 1607914670
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Summary : "Faith will always prevail," is Doctor Bible's motto and the winning card for Professor Banetti, an unbeliever, to solve the diabolical mystery in Stonehenge. For centuries, Satan's archenemy has been held captive by Satan in the mystical circles of Stonehenge. Known by many names and disguised in many forms, the time of freedom for Satan's enemy has come and if he wins in the ultimate cosmic battle he will be Lord not only of Hell but of all Earth. There are only two people who can unfold his plan, Otello Banetti, a professor and scientist obsessed by the occult, and his friend Doctor Bible, an expert in the scriptures. Devastating earthquakes and tsunamis are the only signs of the clashes between the two evil forces until Satan's enemy arrives in front of mankind disguised as the new Messiah ready to lead us straight to Hell. Born in Prato, Italy, Massimo Franceschini is the author of eleven screenplays and numerous books. Stonehenge is the fourth in the series of adventures of Otello Banetti. The complete saga is nine books: Bible Code, Genetic code, Eden, Golden Papyrus, Premonitions, Banetti Unveiled, and The Church. Each story stands by itself but there are clues connecting all of them and in the final episode everything is explained and clarified. You'll know the back story of the hero, his purpose in life, and his final destiny. Massimo now lives in Florence, Arizona with his wife Teresa. He has six children and nine grandchildren. He loves Bible studies, mysteries, soccer, and movies. He moved to the USA in 1995 and now is an American citizen

Ratio

Ratio
  • Author : Michael Ruhlman
  • Publisher :
  • Release Date :2009-04-07
  • Total pages :272
  • ISBN : 1416566120
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Summary : Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

Becoming a Chef

Becoming a Chef
  • Author : Andrew Dornenburg,Karen Page
  • Publisher :
  • Release Date :1995
  • Total pages :320
  • ISBN :
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Summary : "What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery

Flavour Thesaurus

Flavour Thesaurus
  • Author : N.A
  • Publisher :
  • Release Date :2015
  • Total pages :329
  • ISBN : 9781408819807
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Summary :

Are You an Indigo?

Are You an Indigo?
  • Author : Dennis M. Waller
  • Publisher :
  • Release Date :2011-05-20
  • Total pages :190
  • ISBN : 9781466290969
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Summary : Are you an Indigo? Is a new age philosophy which helps in identifying what an Indigo truly is and how you are able to identify them. This book will help serve you to understand what being an Indigo means, in how it applies and affects you, your loved ones and how they just may be an Indigo themselves. Find and identify the difference between Group Thinkers and Free Thinkers. Learn how feelings play an important role and how to deal with them. Discover and find that perfect life, love, and success in business you want to have. So unleash the power within and overcome the fear to Discover Your Authentic Self.

The Big Big Rhyming Bible!

The Big Big Rhyming Bible!
  • Author : Dave Hopwood
  • Publisher :
  • Release Date :2016-03-14
  • Total pages :68
  • ISBN : 9781530504473
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Summary : Full of noises and rhymes about lions, whales, food, builders, sheep and talking donkeys. Young children will love it, and there are lots of big useful spaces for adding your own pictures. Draw all over it! N.B. Similar to The BIG BRIGHT Rhyming Bible BUT the text inside this book is NOT in colour. In the BIG BRIGHT Rhyming Bible the text is in various colours.