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zqbgardkjqdfletz – Read and download Karen Page’s book The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs in PDF, EPub, Mobi, Kindle online. Book The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page

The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
by Karen Page

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 show more

See other books similar to The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page pdf:

The Vegetarian Flavor Bible, The Noma Guide to Fermentation (Foundations of Flavor), Salt, Fat, Acid, Heat, The Professional Chef, On Food and Cooking, The Food Lab, Heat Salt, Fat, Acid, Liquid Intelligence, Culinary Artistry, Sauces, The Art of Fermentation, Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes, Kitchen Creativity, Spice and Herb Bible, New Larousse Gastronomique, McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, The Science of Spice, The French Laundry Cookbook, Molecular Gastronomy, White Heat 25

Product details Format Hardback | 380 pages Dimensions 201 x 257 x 38mm | 1,406g Publication date 19 Jan 2018 Publisher Little, Brown & Company Publication City/Country New York, United States Language English Illustrations note Illustrations; Frontispiece; Illustrations, color ISBN10 0316118400 ISBN13 9780316118408 Bestsellers rank 2,737

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