The Flavor Bible

It seems appropriate to review the book that prompted me to start the blog: 'The Flavor Bible' by Karen Page and Andrew Dornenburg.

This is not a traditional cookery book. It is something even better. Page and Dornenburg spent eight years speaking to the top chefs in the US. They were trying to work out which ingredients produced the best flavors when used together. In short, they were looking for deliciousness.

What they have published are the results of almost a decade of research. Take a food, almost any food, and the book will describe the taste and then list a long line of ingredients that bring out or compliment the flavor.

I think the book is for amateur and professional cooks who want to create their own dishes or improve their culinary intuition. While it does provide information on how to cook a particular food it does not contain recipes.

Look out for this title. I think it is going to join 'The Silver Spoon' and 'Culinary Artistry' as a classic cook book.

You can hear me talking about this book on World Radio Switzerland (WRS) here. If you are thinking of buying it then consider your local, independent bookstore.