I highly recommend getting a taste of how to talk food with the assistance of “The Flavor Bible.Download or Read online The Flavor Bible full in PDF, ePub and kindle. As it turns out, food really is an international language with its own set of rules, but once it is understood, it can be used anywhere in the world. It is simultaneously a puzzle, brain teaser, recipe collection and food thesaurus that reads like a dictionary. I will admit that this probably seems like a lot of work, but once it is understood, it quickly becomes an indispensable kitchen tool. Obviously, this explanation is easy as pie, I mean PIE*. To give an idea of how this looks, the main topics are written in gold and bold with each one having flavor pairings listed by one or more experts written in normal type (kale + potatoes) recommendations by “a number” of experts in bold (kale + red pepper flake) those in BOLD CAPS (kale + olive oil) recommended by an even greater number of chef experts and finally those in BOLD CAPS* (with an asterisk) (kale + garlic) are the most highly recommended by the greatest number of experts. Rarely do I find a book, cookbook or novel that requires its own key to being able to understand the content. Now, we come to Chapter 3, simply awarded the name “Flavor Matchmaking,” but I like to call it, “Gastro-Puzzles.” You see, they keep getting easier to understand, don’t they? These pages shed light on how the authors believe chefs make food taste great, as well as their ability to understand the essence of the moment and ingredients. The next 12 pages focus on communication, via food, and is expertly called, “Great Cooking = Maximizing Flavor + Pleasure By Tapping Body + Heart + Mind + Spirit.” The connecting stories by some of the world’s most recognized chefs bring each point home as the paragraphs allow the reader to experience what each chef wants us to see, feel and taste in our minds, all via their stories. These first 22 pages are laid out to explain, in literal and anecdotal detail, the elements of food that are perceived by the taste buds, mouth, nose and other senses, in addition to the heart, mind and spirit. Chapter 1 has the less-than-easy title of “Flavor = Taste + Mouthfeel + Aroma + ‘The X Factor,’” which makes perfect sense to no one who has not yet read the book. Instead, the first two chapters are written almost like math equations, and the third, like the proof. None of the chapters has a catchy title, nor do they allude to an upcoming event. At first glance, to see a book just under 400 pages with only three chapters seems a bit odd. The most difficult challenge in “reading” this book is that it is not written, nor is it laid out, like any novel, but instead, it’s more similar to a puzzle and dictionary combined. “The Flavor Bible,” by Andrew Dornenberg and Karen Page, was a must-have when quite a few of my chef friends and I began learning the language of food. While perusing cookbooks, I noticed one that caught my eye because of how often I used to have it on my kitchen counter. Just as so many struggled with a foreign language in school, we also may encounter similar obstacles when we take the leap from TV food fan to home chef – as we cook sans recipe, cookbook or video. Cooking has a language that only some of us can speak fluently.
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