Download The Flavor Bible by Karen Page & Andrew Dornenburg & Barry Salzman PDF

  • admin
  • April 20, 2017
  • Cooking By Ingredient
  • Comments Off on Download The Flavor Bible by Karen Page & Andrew Dornenburg & Barry Salzman PDF

By Karen Page & Andrew Dornenburg & Barry Salzman

Winner of the 2009 James Beard publication Award for most sensible publication: Reference and Scholarship

nice cooking is going past following a recipe--it's understanding the way to season components to coax the best attainable style from them. Drawing on dozens of prime cooks' mixed adventure in most sensible eating places around the state, Karen web page and Andrew Dornenburg current the definitive advisor to making ''deliciousness'' in any dish. millions of element entries, equipped alphabetically and cross-referenced, supply a treasure trove of miraculous style combos. Readers will learn how to paintings extra intuitively and successfully with materials; scan with temperature and texture; excite the nostril and palate with herbs, spices, and different seasonings; and stability the sensual, emotional, and religious components of a unprecedented meal.Seasoned with assistance, anecdotes, and signature dishes from America's such a lot imaginitive cooks, the flavour BIBLE is an essenti...

Show description

Read or Download The Flavor Bible PDF

Best cooking by ingredient books

Charcuterie: Sausages, Pates and Accompaniments

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers easy methods to organize sausages, pates and different cooked processed meals. those talents are necessary to a culinarian, as they continuously come into play whereas within the kitchen. This product is an invaluable advisor for somebody operating in Charcuterie, yet can also be used as a reference publication for Garde Manger tactics.

Avocado Yummy - 50 Delicious Healthy Recipes

This Avocado Yummy publication not just stocks 50 scrumptious and fit recipes but in addition provide the heritage and overall healthiness advantage of Avocado. all the recipes are effortless and enjoyable to make. it's also previous favorites akin to Avocado chook Salad, and stocks new and specified recipes such Avocado Cheese Cake. .

Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them

Broths and shares have constantly had a vital position in kitchens worldwide owing to their skill to convenience, nourish, and heal. In Broth and inventory from the Nourished Kitchen, Jennifer McGruther, writer of The Nourished Kitchen and an expert within the conventional meals circulate, illustrates why a good broth or inventory is the root of fantastic and healthy cooking.

Additional info for The Flavor Bible

Example text

It is like mother’s milk, your first compass. It doesn’t matter how much you travel or how much you expand your palate: You always come back to this notion of basic flavors and ingredients, time and again. For me, being a Cuban from eastern Cuba is my anchor. I am from Santiago, which has a very defined cuisine. It is more influenced by the neighboring islands such as Jamaica and Haiti, which both have European influences as well. The cooks from those islands brought flavors with them like allspice, which is not used in the rest of Cuba.

It’s that simple—and that difficult. After all, flavor is a function not only of taste, but also of smell, touch, sight, and sound. Because we’re human beings, other nonphysical factors come into play, including our emotions, thoughts, and spirits. Learning to recognize as well as manipulate both the obvious and subtle components of flavor will make you a much better cook. This book will be your companion in the kitchen whenever you wish to create deliciousness. Learning to cook like a great chef is within the realm of possibility.

If you add fresh turmeric to your curry, you will make a world of difference by adding this one small thing. If I’m working on a dish inspired by Southeast Asia, I like galangal, lemongrass, and ginger. They all have natural acidity and zingy spice that will perk up anything. Even if you are not adding acid to coconut milk but just adding aromatics, it won’t taste heavy. Emily Luchetti, pastry chef at Farallon in San Francisco I want my flavors to be clean, crisp, accentuated, and distinguished.

Download PDF sample

Rated 4.98 of 5 – based on 27 votes