The Flavor Bible by Karen Page and Andrew Dornenberg (2008)

When Karen Page and Andrew Dornenberg updated the well received "Culinary Artistry" and brought out "The Flavor Bible", I was first in line to get a copy. As I have stated before I am not drawn towards cookbooks with just recipes. I expect a lot more, an insight into the creative process, a introduction to an new cuisine, a new and exciting insight into technique, or in this case a indispensable reference tool. No matter how much experience you have, any good chef will benefit with a reference that lists flavor affinities with other ingredients and cuisines. Each section starts with a short section detailing the seasonality of the ingredient, taste, weight, volume and cooking techniques. Following is a section of ingredients and/or cuisines that identify typical pairings, with bold and uppercase signifying a stronger affinity. At the end of the section there may be a listing of flavor affinities detailing possible flavor profiles and suggestions for dishes by well-known chefs. Also there may be quotes by well known chef offering advice on the ingredient under discussion. I like to first research an ingredient taking under advisement the flavor  affinities section, then studying the dishes section. When I look for possible ideas, I note the differences with the affinities list and the dishes section, to get ideas how to bridge items together on a plate. This is one book I keep on going back to formulate new ideas. It deserves a place on any serious chef's book shelf.

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