The Flavor Bible

The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Andrew Dornenburg, Karen Page

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Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs

Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations...
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Published By Little, Brown and Company

Format Hardback


Number Of Pages 392

Publication Date 09/16/2008

ISBN 9780316118408

Dimensions 8 inches x 10.25 inches

"Andrew Dornenburg and Karen Page are accomplished authors, respected food authorities, and industry leaders with exceptional talent and vision in writing some of the industry's most well-respected books."
— Culinary Institute of America

"Andrew Dornenburg and Karen Page's books have enriched the fount of culinary knowledge. They move the culinary culture forward thoughtfully and intelligently... They've done a marvelous job of making the history, culture, and even science of food compelling."
— Vancouver Sun

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


— 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