By Karen Page, Andrew Dornenburg
Nice cooking is going past following a recipe--it's realizing how one can season elements to coax the best attainable taste from them. Drawing on dozens of best chefs' mixed event in most sensible eating places around the state, Karen web page and Andrew Dornenburg current the definitive advisor to making "deliciousness" in any dish.
Thousands of component entries, geared up alphabetically and cross-referenced, supply a treasure trove of amazing style combos. Readers will learn how to paintings extra intuitively and successfully with constituents; scan with temperature and texture; excite the nostril and palate with herbs, spices, and different seasonings; and stability the sensual, emotional, and non secular components of a rare meal. professional with information, anecdotes, and signature dishes from America's so much innovative cooks, The taste Bible is an essential reference for each kitchen.
Winner of the 2009 James Beard e-book Award for top ebook: Reference and Scholarship
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Additional resources for The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
It really is gentle, so that you don’t cook dinner with it—you simply end a dish with it. it's nice on lighter such things as salads, poached or steamed flaky white fish, chicken, or red meat. while a dish has fennel pollen, even prior to the nutrition hits your mouth you will note a floral odor that will get you taking into consideration summer season, lighter meals, and freshness. i take advantage of it with my sea trout dish, that is served with an easy salad of eco-friendly apple, fennel, jicama, pistachios, and dried gooseberries. The dish is crowned with the pollen mixed with a few yogurt, lemon juice, and preserved lemon, which we drape over the fish. This dish simply screams “summer. ” With a pitcher of Sauvignon Blanc at the terrace within the early night, you’re set! —BRAD FARMERIE, PUBLIC (NEW YORK urban) i like fennel pollen. the vast majority of the time, we use it in a marinade for meats like red meat, boar, fowl, and lamb. It provides an enticing herbaceous, fragrant notice and a mysterious taste. —SHARON HAGE, YORK road (DALLAS) FENNEL SEEDS style: candy Weight: gentle quantity: quiet–medium guidance: upload close to finish of cooking strategy. apples baked items (e. g. , breads) basil beans beets bouillabaisse cabbage poultry chinese language delicacies cinnamon cloves cucumber cumin curries duck fennel figs FISH, ESP. STEAMED five-spice powder (key element) garam masala (key element) garlic herbes de Provence (key component) Italian food leeks lentils meats, braised Mediterranean delicacies olives orange paprika parsley pasta pepper, black pickles red meat potatoes ras el hanout (key aspect) rice saffron salads sauces sauerkraut *SAUSAGES, esp. Italian Scandinavian food shellfish soups, esp. fish big name anise stews, esp. fish shares and broths tarragon tomatoes and tomato sauces greens, esp. eco-friendly style Affinities fennel seeds + cinnamon + cloves + peppercorns + megastar anise (five-spice powder) FENUGREEK Season: autumn style: sour, candy functionality: heating Weight: light–medium quantity: quiet–moderate cardamom cauliflower cheeses, esp. creamy fowl cinnamon cloves coriander cream, esp. bitter cumin CURRIES AND CURRY POWDERS Ethiopian food fennel seeds fish garlic Indian delicacies lamb legumes lentils maple syrup, synthetic (key factor) mayonnaise mint peas pepper potatoes rabbit rice sauces, esp. creamy shellfish, shrimp soups spinach stews, esp. tomato-based tomatoes turmeric greens, esp. eco-friendly and root yogurt i like fenugreek, and its great aromatics. It is going good with every thing from lamb to chook to greens. —VIKRAM VIJ, VIJ’S (VANCOUVER) FETA CHEESE (See Cheese, Feta) FIDDLEHEAD FERNS Season: spring flavor: sour Weight: medium quantity: moderate–loud Techniques/Tips: regularly serve cooked: blanch, boil, sauté, steam. American food, esp. New England asparagus bacon basil beans, fava red meat brown butter butter, candy cayenne cheese: Comté, goat, Parmesan chook fennel fish (e. g. , halibut, salmon) garlic hollandaise sauce horseradish lamb lemon, juice MUSHROOMS, WILD, e.