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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover - 2008 - 1st Edition

by Page, Karen/ Dornenburg, Andrew

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  • Hardcover

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, the authors present the definitive guide to creating "deliciousness" in any dish.

Description

Little Brown & Co, 2008. Hardcover. New. 1st edition. 380 pages. 10.25x8.00x1.50 inches.
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From the publisher

Includes index.

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Media reviews

Citations

  • Booklist, 09/15/2008, Page 11
  • Library Journal, 11/15/2008, Page 92
  • Newsweek, 09/15/2008, Page 100

About the author

Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.

Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.