자료유형  

 양서단행본

ISBN  

9780316118408

ISBN  

0316118400

언어부호  

본문언어 - eng

DDC  

641.5-22

청구기호  

641.5 P132f

저자명  

Page, Karen.

서명/저자  

The flavor bible : the essential guide to culinary creativity, based on the wisdom of Americas most Imaginative chefs / by Karen Page and Andrew Dornenburg ; photographs by Barry Salzman

발행사항  

New York : Little, Brown and Company, 2008

형태사항  

xi, 380p : col. ill. ; 27cm

키워드  

Cookery Gastronomy 조리 요리

기타저자  

Dornenburg, Andrew.

기타저자  

Salzman, Barry

가격  

\49560

Control Number  

bwcl:76496

책소개  

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the worlds most innovative chefs

Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in todays kitchen.

Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.

The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of Americas most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Cafe Atlantico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardiniere, Jean Georges, Le Bernardin, the Modern, and the Trellis. Youll learn to:
explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony;
work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;
brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac;
deepen or intensify flavors through layering specific ingredients and techniques;
and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal.
Seasoned with tips, anecdotes, and signature dishes from the countrys most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library.

For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.