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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Anglais) Relié – 16 septembre 2008

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Descriptions du produit

Revue de presse

Inspired....Open yourself to a delicious new experience. Oprah Winfrey in O Magazine

The Flavor amazing. Sandra Lee on the Today Show, on her favorite books for holiday gifting

One of the best cookbooks of the year. Sara Moulton on Good Morning America

A seminal work...Destined to become a classic. Lucinda Scala Quinn on Martha Stewart Living Radio

I love The Flavor Bible...[One of 19] must-have food books [of all time] Ellen Rose on NPR's Good Food 

One of the best books of the year.—People

Unique Newsweek

Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor. Associated Press

Readers will find themselves referring to this handsome volume again and again. Publishers Weekly

A unique resource...Wonderfully inspiring and immensely useful. Library Journal

Sets down in print what has often been believed inexpressible. Booklist

Resembles none of the foodie culture's memoirs or cultural histories or cookbooks...It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future. Emily Nunn in The Chicago Tribune

Biographie de l'auteur

Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. What to Drink with What You Eat, Becoming a Chef, Dining Out, and The New American Chef were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the Washington Post. Karen Page is a graduate of Northwestern and Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their Web site is

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Détails sur le produit

  • Relié: 392 pages
  • Editeur : Little, Brown and Company; Édition : 1 (16 septembre 2008)
  • Langue : Anglais
  • ISBN-10: 0316118400
  • ISBN-13: 978-0316118408
  • Dimensions du produit: 20 x 4,4 x 26 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 20.289 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par gill sur 28 janvier 2014
Format: Relié Achat vérifié
Tout est dans le titre.
à ma connaissance c'est le seul livre au monde à traiter du sujet du goût et des saveurs.
toute les combinaisons possibles et imaginables. des infos inédites et incroyables.
c'est pointu et fouillé.
avec ce livre vous allez oser des mélanges rares et subtils
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Format: Relié Achat vérifié
L'idée d'associer les goûts qui marchent ensembles est assez fascinante, cependant le rangement en dictionaire rend difficile de trouver par exemple les saveurs liées aux régions du monde. J'avoue avoir été assez déçue aussi de la présentation, très peu illustrée, alors qu'on aimerait en avoir plein les yeux à défaut de goûter.
Je trouve donc ce livre à la fois original, mais je ne doute pas un instant que l'on puisse pousser ce concept plus loin, en gardant à l'esprit le fait qu'un livre de cuisine à fort peu d'interêt si l'on ne peut s'en servir que comme d'une encyclopédie.
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Commentaires client les plus utiles sur (beta) 577 commentaires
603 internautes sur 628 ont trouvé ce commentaire utile 
An extraordinary book! 13 octobre 2008
Par BJ - Publié sur
Format: Relié Achat vérifié
I recently added this book to my cookbook collection, which numbers more than 1,000 volumes (probably more like 1200 but I'm still cataloging). It has immediately become one of my favorites (and definitely my #1 favorite in English). If you are a serious cook, love to read cookbooks like novels, and view recipes as suggestions rather than as requiring strict adherence to precise measurements, then this is the book for you! (Did I say I LOVE this book?)

I make all of the desserts for my husband's restaurant. If I snag some particularly luscious fruit and want to make it into a dessert, this is the book I reach for first. I don't WANT to be told how to make a fruit sorbet. I already know how. But I love having a list of suggested flavors and products that go with what I already have. It's like having an uber-creative friend at your side saying "hey, why not try THIS?"

And if you are not an experienced cook, this book provides invaluable guidance that a recipe book never could. It is wholly different from every food book I have ever read.

The book is clever, useful, and obviously the product of prodigious research. To the authors, I send my humble gratitude. You have made my life immeasurably easier, and my dishes far more interesting than ever before.

This book is a must-read if you love to eat or love to cook. I have already bought six copies and have given two as gifts. It's THAT good.
178 internautes sur 185 ont trouvé ce commentaire utile 
I love this book, even though its not really a book! 4 septembre 2010
Par G. Chen - Publié sur
Format: Relié Achat vérifié
It's more of a compendium of alphabetical listings of foods that are paired together. The format basically goes something like this:

Season: spring-summer
Taste: sour-sweet
Botanical relatives: huckleberries
Weight: light
Volume: quiet-moderate
Techniques: cooked, raw
Tips: Can subtitute huckleberries

butter, unsalted
chocolate, white
cinnamon basil

It is like a book that is a giant index, which refers you to things that can pair well. This book is more for people who have a willingness to experiment. It gives pointers on what other people think might go good with an item, such as blueberries. You have to figure out your own proportions. Of course, responsible cooks probably want to taste the food they serve beforehand anyways. ;)
188 internautes sur 206 ont trouvé ce commentaire utile 
Amazing Answer to a Prayer 16 octobre 2008
Par Miemi - Publié sur
Format: Relié
Bought this book w/o a whole lot of information about it. Can't believe it -- I now have the resource I've been looking for --

I'm a cook with some years of experience, a huge cookbook collection, a list of classes taught by renowned experts and cookbook writers, and still I yearned for a reference that gave me the info on what goes with what (w/o me researching my whole library or classnotes. I guess I need "permissions" and this book gave it to me.

Tonight I made redfish (snapper in the book) with a crust of almonds, chives, parsley and dill (methodology learned in all those classes). Served w a favorite zuchinni recipe that included the "go-to" ingredients for snapper, and roasted potatoes with light sprinkling of rosemary and salt (again, a "go-to" herb for the main dish).

It wasn't overkill (my worry) -- it just plain worked and I did it w/o a single recipe. Cut my cooking time in half and raised my personal culinary "thermometer" by a ton of degrees.

If you cook, know methodology and are looking for a silent but knowledgeable help in the kitchen, buy this book. It's a gem!!!
184 internautes sur 204 ont trouvé ce commentaire utile 
Flavor, because you can't live on Bread and Water alone 17 septembre 2008
Par Christopher Hernandez - Publié sur
Format: Relié Achat vérifié
Flavor is the basis for all food, without it, the world would seem less colorful, lifeless, and bland. Food isn't just about what you can taste in your mouth but also what you can see with your eyes, what you smell with your nose and what you feel in your heart. That's what is presented in this book. (The authors wrote two other acclaimed books, Culinary Artistry and What to Drink with What You Eat.)

Culinary Artistry showcased was that food can be art. That colors structure on a plate can evoke emotions the same as any other art work. And like any art work, is in the eye of the beholder.

What to Drink with What You Eat gave us the understanding that beverages (not just wine) can be paired and should be thought of as a condiment rather than an afterthought

The Flavor Bible talks about, well, flavor; but more then that, it talks about what flavor is and how we perceive it, receive it, balance it and emphasize it. All coming to the climax which is a very in depth list (3/4ths of the book) of ingredients detailing its profile (weak, strong), seasonality, and every herb, spice, fruit, vegetable, meat, fish, poultry and alcoholic related item and what would go exceptionally well with it.

So, if it is so good, why did I give it only 4 stars? The list for the most part is just an update from Culinary Artistry; most flavor companions haven't change since the days of Escoffier. The "new" list does give mention of the seasonality of produce and also the break down of different cuts of meat such as beef, lamb, pork, and poultry into their respected parts and given their own listings.

Culinary Artistry was my best friend going through culinary school and now I have a great addition that I am sure I'll end up burning through as well. I look to this book every time I cook to add that extra something to a dish. So if you are even the slightest bit interested in cooking or making good food taste even better then you can't go wrong buying this book.
33 internautes sur 33 ont trouvé ce commentaire utile 
The next step in the evolution of a cook 17 août 2009
Par Timothy B. Riley - Publié sur
Format: Relié Achat vérifié
I started learning to cook by following recipes that were either handed down to me or that I got out of a cookbook or magazine. When comparing this method to professional chefs who pull together wonderful, creative dishes with seemingly effortless ease it seems amateurish and simplistic, however it is a necessary phase. By following recipes I learned crucial techniques as well as what a well prepared meal should look and taste like.

The next phase started when I tried to create my own recipes by first substituting one ingredient for another and later by going off the reservation completely by trying food combinations that I had never encountered in my recipes. Sometimes this worked, sometimes it led to disaster. Enter The Flavor Bible.

A few reviewers have criticized this book for being a mere collection of lists of ingredients. Far from that, I see it as the Rosetta Stone for serious home cooks and professional chefs alike. As I have learned to use fresh, locally grown foods more I am often searching for a way to combine them. Trying to find a recipe that allows me to take advantage of a bumper crop of artichokes, sweet onions and garden grown thyme can be challenging. By using The Flavor Bible I look up artichokes and I can see what ingredients compliment it and I can put together a great tasting dish. However, this is only one element of the book.

Beside listing ingredients and pairing them with other flavors the book also lists cuisines that make use of the ingredient in question. You may also look up a specific cuisine (Indian, Thai, Tex-Mex, Moroccan, etc.) and find commonly used ingredients, Flavor Affinities and often, a paragraph or two from a professional chef. Something else that I liked was that you could look up seasons (summer, winter, etc.) and find what foods are best served when it is hot or cold outside.

The photographs (by Barry Salzman) are top notch and very inspirational. There are not very many of them but I don't think that there needs to be since this is not a cookbook you don't need to see what a particular dish is supposed to look like when completed.

If you are still a little rusty on technique and are unsure about relative proportions you may not be ready for this book. If however you have graduated from only using the recipes of others and would like to explore unique and wonderful flavor combinations, I couldn't recommend this book any higher.
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