NEW! Google Custom Search

Loading

The Flavor Bible

Glenys's picture

The Flavor Bible (post #62965)

Wednesday I had the pleasure of being media liason for two great people and authors, Andrew Dornenberg and Karen Page. Last time they were here they held court with a room full of young chefs introducing What to Drink with What You Eat. Because their Culinary Artistry is the unofficial manual of young chefs, it was a captivated audience.
This time with their latest release, The Flavor Bible, I had them all to myself as I took them to television shoots. Flavor Bible is the ultimate guide to cooking without a recipe. It's like a giant thesaurus cross referencing a food with cuisines and flavours. So for example, if you want to use up the apples in the fridge, it has flavour affinities that work with apples. If you want to cook Thai, it tells you what flavours speak in Thai cuisine, which then leads you to a way to infuse apples with Thai flavours. I've always thought that apples were a great ingredient to experiment with flavours so I've made an apple galette with lime leaves for the most amazing apple pie and I've used lime leaves in apple sauce but here one can look up lime leaves in an attempt to use them up and voila! inspiration.
There's a sidebar on each page (they're friends and colleagues with both Boulud and Vonghericten) with comments from chefs about their quirky uses and combinations of ingredients. The day we were together we did a simple apple pie with a touch of cinnamon, but the stellar comment was about texture and the apples themselves. Following the advice of Sharon Hage, I made an apple pie layering three types of apples.
Granny Smith on the bottom, Gala in the centre and MacIntosh on the top. It was the ultimate apple flavour even though we kept the cinnamon, lemon and sugar very lean.
Blew my mind. Yes, I know I'll get a few comments about that.

Anyway, it's nearly four hundred pages of amazing information, easy to use and THE book for anyone who wants to cook with wild abandon. And even better, there's NO RECIPES!


Edited 9/26/2008 4:18 pm by Glenys

MadMom's picture

(post #62965, reply #1 of 18)

I want that book!  But please explain to me how you MadMom the recipe if you have no recipe???



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Glenys's picture

(post #62965, reply #2 of 18)

Let me put it this way, it could have been called The MadMom Bible, but think of the sales.
You don't need no stinkin' recipe, you are the recipe.

MadMom's picture

(post #62965, reply #3 of 18)

I think I'm in love, heehee.  GRRRRRRRRR to you, too.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Glenys's picture

(post #62965, reply #4 of 18)

And it just so happens that four of the contributing chefs are from Vancouver and personal favourites of yours- Vikram and Meeru and the chocolatey Duby's.

MadMom's picture

(post #62965, reply #5 of 18)

Okay, you sold me.  Is it available from amazon.com?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Canuck's picture

(post #62965, reply #6 of 18)

Already checked. It's about $23, and about the same here in Canada.


You want it...

MadMom's picture

(post #62965, reply #7 of 18)

I go to book club Monday, so will see what our book is for next month and order that along with this one.  Have to get free shipping, you know!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

FitnessNut's picture

(post #62965, reply #8 of 18)

Oooh! I MUST get this book....it sounds fabulous! Especially since you are the one recommending it, I know it will be wonderful.

Follow your bliss ~~ Joseph Campbell

Follow your bliss ~~ Joseph Campbell
Glenys's picture

(post #62965, reply #9 of 18)

It's not as if I really have to sell their books, they've done eight that should really be on every cooks list or shelf.

roz's picture

(post #62965, reply #10 of 18)

One click shopping from amazon is amazing!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
StevenHB's picture

(post #62965, reply #14 of 18)

I've been a Dornenberg and Page fan since the beginning of their career.  I once exchanged a few emails with them, then realized that I couldn't tell which one of them I was communicating with - and asked.  One of them politely told me that it is their policy not to let their correspondents know.


Re: One-click: It is convenient but I'm glad that the US Patent Office saw fit to deny them a patent on the feature.  There was quite a bit of controversy around the application.  See: http://www.boingboing.net/2007/10/17/amazon-oneclick-pate.html



Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
roz's picture

(post #62965, reply #16 of 18)

I did have a problem with the one-click method yesterday. I one clicked to my daughter in Maryland, by accident, and had to go through many emails to unclick. But it will be ok. The book will wing its way to me in 4-7 days. Yeah.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
kathymcmo's picture

(post #62965, reply #11 of 18)

Do you think a cooking neophyte could utilize this cookbook? Or is it more for more advanced cooks?

Glenys's picture

(post #62965, reply #12 of 18)

I think it's especially good for a neophyte, or for those who have trouble "visualising" flavours or creating harmonious menus or are stumped by impromptu cooking ........

kathymcmo's picture

(post #62965, reply #13 of 18)

Thanks, that would be me! I'll take a look at it.

PeterDurand's picture

(post #62965, reply #15 of 18)

I called B-Jo's last week asking about it and they were sold out (actually reserved copies for the evening featuring it) so off to Amazon I went and it will be here on Monday. Yea!

 


Better life through Zoodles and poutine...

roz's picture

(post #62965, reply #17 of 18)

I don't know if I could ever cook with wild abandon, but this book could certainly help me a lot. It's a great read with lots of information, more than I could ever remember. But I have glued my own ribbon bookmark and will continue to read away! Thanks for the recommendation.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
avak123's picture

(post #62965, reply #18 of 18)

Following the advice of Sharon Hage, I made an apple pie layering three types of apples.

Well you now have to come to Dallas and I will take you to her wonderful York Street. It is a very special place!