The Flavor Bible

  • Filename: the-flavor-bible.
  • ISBN: 0316143375
  • Release Date: 2014-05-21
  • Number of pages: 942
  • Author: Andrew Dornenburg
  • Publisher: Little Brown



A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.

The Vegetarian Flavor Bible

  • Filename: the-vegetarian-flavor-bible.
  • ISBN: 9780316244176
  • Release Date: 2014-10-14
  • Number of pages: 576
  • Author: Karen Page
  • Publisher: Hachette UK



Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

The Flavor Thesaurus

  • Filename: the-flavor-thesaurus.
  • ISBN: 9781608198740
  • Release Date: 2012-04-24
  • Number of pages: 400
  • Author: Niki Segnit
  • Publisher: Bloomsbury Publishing USA



A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.

What to Drink with What You Eat

  • Filename: what-to-drink-with-what-you-eat.
  • ISBN: 0316163120
  • Release Date: 2014-06-06
  • Number of pages: 758
  • Author: Andrew Dornenburg
  • Publisher: Bulfinch Press



"At a great meal, what you drink is just as important as what you eat. This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal--breakfast, lunch, and dinner--from ordinary to extraordinary"--P. [2] of cover.

The New Cocktail Hour

  • Filename: the-new-cocktail-hour.
  • ISBN: 9780762457274
  • Release Date: 2016-04-26
  • Number of pages: 304
  • Author: Tenaya Darlington
  • Publisher: Running Press



ENTERTAIN WITH STYLE AND FRESHNESS! Libation-loving siblings André and Tenaya Darlington show you how to make cocktails from every era, reimagined for a contemporary palate. Dial back the sugar, and load up on quality ingredients. The New Cocktail Hour shows you how to mix incredible craft cocktails and gives you a complete history of classic recipes and spirits. You’ve never seen a cocktail book like this before! Unique features include: 214 vintage and modern recipes, complete with tasting notes, tips on pairing cocktails with everything from pizza to oysters, suggested brands for building a well-stocked bar, seasonal ideas for syrups, shrubs, and garden-to-glass drinks, and advice for hosting craft cocktails parties at home.

Culinary Artistry

  • Filename: culinary-artistry.
  • ISBN: 0471287857
  • Release Date: 1996-11-04
  • Number of pages: 448
  • Author: Andrew Dornenburg
  • Publisher: John Wiley & Sons



Discusses current culinary trends in American restaurants, offers extensive lists of foods and ingredients, and includes observations by illustrious chefs of the past and present

The Food Lover s Guide to Wine

  • Filename: the-food-lover-s-guide-to-wine.
  • ISBN: 9780316084062
  • Release Date: 2011-12-06
  • Number of pages: 352
  • Author: Karen Page
  • Publisher: Hachette UK



A wine book unlike any other, THE FOOD LOVER'S GUIDE TO WINE offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.

Wild Fermentation

  • Filename: wild-fermentation.
  • ISBN: 9781603586283
  • Release Date: 2016-08-19
  • Number of pages: 320
  • Author: Sandor Ellix Katz
  • Publisher: Chelsea Green Publishing



The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

Taste Buds and Molecules

  • Filename: taste-buds-and-molecules.
  • ISBN: 9780544188334
  • Release Date: 2012-03-30
  • Number of pages: 224
  • Author: Francois Chartier
  • Publisher: Houghton Mifflin Harcourt



"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."—Globe and Mail This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.

Spice Bible The

  • Filename: spice-bible-the.
  • ISBN: 1584796952
  • Release Date: 2008-05-01
  • Number of pages: 448
  • Author: Jane Lawson
  • Publisher: Stewart, Tabori and Chang



The only book on spices that any chef or aspiring cook will ever need,The Spice Bibleis a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry—from ajowan through wolfberry—includes a description of the spice’s origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger?) Like its companion volume,The Produce Bible, this must-have book also features more than 250 recipes—for appetizers, soups, entrees, side dishes, breads, desserts, and more—that highlight each ingredient’s distinctive taste and character. Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook. The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout,The Spice Bibleis an invaluable resource for anyone looking for a pinch of personality in their cooking—or a dash of inspiration.

The Encyclopedia of Spices and Herbs

  • Filename: the-encyclopedia-of-spices-and-herbs.
  • ISBN: 9780062375247
  • Release Date: 2016-10-04
  • Number of pages: 352
  • Author: Padma Lakshmi
  • Publisher: HarperCollins



From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

The Message

  • Filename: the-message.
  • ISBN: 9781617479311
  • Release Date: 2014-02-27
  • Number of pages: 1728
  • Author:
  • Publisher: Tyndale House



The Message is a reading Bible translated from the original Greek and Hebrew Scriptures by scholar, pastor, author, and poet Eugene Peterson. Thoroughly reviewed and approved by twenty biblical scholars, The Message combines the authority of God’s Word with the cadence and energy of conversational English. What makes The Message the best reading Bible? Discover for yourself. Feel the impact of a Bible translated into conversational English. Find passages with The Message’s unique verse-numbered paragraphs. See the big picture with “The Story of the Bible in Five Acts,” alongside handcrafted timelines and charts. Come and delight in the unexpected passion and personality that fill God’s Word.

The Wellness Mama Cookbook

  • Filename: the-wellness-mama-cookbook.
  • ISBN: 9780451496928
  • Release Date: 2016-12-27
  • Number of pages: 336
  • Author: Katie Wells
  • Publisher: Harmony



With six kids, a popular blog, and no free time, Katie Wells, creator of the incredibly popular Wellness Mama website, knows firsthand how difficult it is to cook a healthy, homemade dinner every night. Faced with her own health challenges, and also concerned about the frightening statistics on the future health of her children’s generation, Katie began to evaluate the foods she was eating and feeding to her family. She became determined to find a way to create and serve meals that were wholesome, easy to prepare, budget-friendly, and family approved. The Wellness Mama Cookbook is a compilation of all that she has learned, with 200 simple, delicious recipes using all-natural ingredients; meal plans; time-saving tips; and advice that will take the guesswork out of dinner. The recipes and practical advice Katie offers will help you eliminate processed foods and move toward more healthy, home-cooked meals that are easily prepared—most in thirty minutes or less. The recipes focus on whole foods that are free of grains and refined sugars and without harmful fats, but are still delicious and full of flavor. With a variety of slow-cooker and one-pot meals, light lunches, dinners, and desserts, you’ll be eating better in every way in no time at all. Recipes include Sesame Chicken with Sugar Snap Peas, Sweet Potato Crusted Quiche Lorraine, Beef and Zucchini Stir Fry, and Chewy Chocolate Chip Cookies, as well as recipes for bone broths, fermented foods, and super food drinks and smoothies. Katie also shares pantry-stocking advice, two weeks of meal plans for at home and on-the-go, shopping lists, and more. This is the ultimate cookbook that readers need to incorporate healthy eating knowledge into their daily practices. From the Hardcover edition.

The Convection Oven Bible

  • Filename: the-convection-oven-bible.
  • ISBN: 0778801543
  • Release Date: 2007-01-01
  • Number of pages: 304
  • Author: Linda Stephen
  • Publisher: R. Rose



225 delectable recipes designed for the convection oven. Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they work differently from standard ovens, preparing favorite recipes can prove challenging. All the recipes in The Convection Oven Bible are specifically developed for today's convection ovens. Some 125 brand new recipes are added to those from The Best Convection Oven Cookbook to create a wide array of tantalizing recipes, including: Pesto stuffed roast chicken Sirloin steak Provencal Macadamia-crusted salmon with pineapple tartar sauce Roasted beef tenderloin with peppercorn sauce Fall-off-the-bone ribs Cranberry croissant bread pudding B and B maple French toast Speedy polenta gratin Almost hot cross buns Amaretto jelly roll Overnight meringues with chocolate. The author also provides information on converting and adapting favorite recipes, menu suggestions, cookware recommendations and details on oven settings. With delicious results guaranteed every time, The Convection Oven Bible is indispensable for all home cooks.

The Flavour Principle

  • Filename: the-flavour-principle.
  • ISBN: 9781443413459
  • Release Date: 2013-10-08
  • Number of pages: 464
  • Author: Lucy Waverman
  • Publisher: Harper Collins



Every great dish has a centre of gravity, a flavour or essence that pulls together other ingredients into a coherent and compelling whole. Indian curry spices, fiery Thai chilis, lemony citrus, smoky barbecue rubs—these are all flavours that we adore and that get our taste buds asking for more. Flavour is, quite simply, what makes us passionate about food and drink. At last, here is a cookbook that focuses on this fundamental concept. Organized around eleven distinctive tastes, from spicy to tart to bitter and beyond, The Flavour Principle features more than thirty gorgeous menus with complementary—and sometimes surprising—beverage pairings. Covering flavours from all over the world, this cookbook is a journey around the globe. Modern and eclectic in approach, The Flavour Principle has broad appeal to food and wine lovers. Like A Matter of Taste before it, The Flavour Principle sets a new standard in food and- beverage pairing cookbooks.

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