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The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Dornenburg, Andrew/ Page, Karen ¤Ó Little Brown and Company
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9780316118408/0316118400
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  • One of the 10 best cookbooks in the world of the past century. (Alex Munipov in Forbes) One of the best Cookbooks of the Decade: 2000-2009. (Brad Parsons, cookbook editor, Amazon.com) [One of the] Top 100 Cookbooks of the Last 25 Years. (Cooking Light magazine)
  • The Flavor Bible The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs By Karen Page Andrew Dornenburg Little, Brown Copyright ¨Ï 2008 Karen Page and Andrew Dornenburg All right reserved. ISBN: 978-0-316-11840-8 Chapter One FLAVOR = TASTE + MOUTHFEEL + AROMA + "THE X FACTOR": LEARNING TO RECOGNIZE THE LANGUAGE OF FOOD Magical dishes, magical words: A great cook is, when all is said and done, a great poet ... For was it not a visit from the Muses that inspired the person who first had the idea of marrying rice and chicken, grape and thrush, potatoes and entrocte. Parmesan and pasta, eggplant and tomato. Chambertin and cockerel, liqueur brandy and woodcock, onion and tripe? - MARCEL E. GRANCHER, CINQUANTE ANS A TABLE (1953) FLAVOR = TASTE + MOUTHFEEL + AROMA + "THE X FACTOR" Taste = What is perceived by the taste buds Mouthfeel = What is perceived by the rest of the mouth Aroma = What is perceived by the nose "The X Factor" = What is perceived by the other senses-plus heart, mind, and spirit Our taste buds can perceive only four basic, tastes: sweet, salty, sour, and bitter. The essence of great cooking is to bring these four tastes into balanced harmony to create deliciousness. It's that simple-and that difficult. After all, flavor is a function not only of taste, but also of smell, touch, sight, and sound. Because we're human beings, other nonphysical factors come into play, including our emotions, thoughts, and spirits. Learning to recognize as well as manipulate both the obvious and subtle components of flavor will make you a much better cook. This book will be your companion in the kitchen whenever you wish to create deliciousness. Learning to cook like a great chef is within the realm of possibility. However, it is something that is rarely taught; it must be "caught." Everyone who cooks-or even merely seasons their food at the table before eating-can benefit from mastering the basic principles of making food taste great. This complex subject is simplified by one thing: while the universe may contains a vast number of ingredients and a virtually infinite number of ingredient combinations, the palate can register only the four basic tastes. Great food balances these tastes beautifully. A great cook knows how to taste, to discern what is needed, and to make adjustments. One you learn how to season and how to balance tastes, whole new world opens up to you in cooking. Of course, several factors conspire against your ever doing so-not the least of which is a culture that sees the publication of thousands of new cookbooks annually featuring recipes that promise to dazzle you and your guests if you follow them to the letter. And yet you're often left wondering why the results aren't as delicious as promised. That's because great cooking is never as simple as merely following a recipe. The best cooking requires a discerning palate to know when a dish needs a little something or other-and what to...
  • Dornenburg, Andrew/ Page, Karen [Àú]
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