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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

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 essential reference for every kitchen.

This book is the answer to most of your combination questions.I have created my own recipes from just looking up what I have on hand (anything from a meat to veggies and the book helps you combine just the right flavors. Have already given it as gifts! Love love this book, I spend time just dreaming up new dinners for my family.
V. Finkbeiner, Petoskey Michigan (

About the Authors
Karen Page and Andrew Dornenburg are the authors of What to Drink with What You Eat, winner of the 2007 IACP "Cookbook of the Year" Award, the Georges Duboeuf "Wine Book of the Year Award," and the Gourmand World Cookbook Award.  Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been winners of or finalists for James Beard and/or IACP book awards and cited as "the best place to experience the cult of the New American chef" (The New Yorker).  Paired personally as well as professionally, the couple lives in New York City.


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