The May issue of Club + Resort Chef features a profile of Eva Barrios, CEC, Executive Chef of Houston’s Royal Oaks Country Club, who shares (on page 34) that her favorite book is THE FLAVOR BIBLE by Andrew Dornenburg and Karen Page.
Deep Change Sedgefield CC is adjusting, learning and evolving its food-and-beverage approach in the wake of the COVID-19 crisis.
Publishers Weekly‘s “Bookstore of the Year” Literati Bookstore in Ann Arbor, Michigan, which boasts an extensive cookbook collection, chooses to spotlight four favorite titles to assist readers of varying levels of culinary finesse — and features THE FLAVOR BIBLE as a “Guest Star” amidst titles by Mark Bittman (How to Cook Everything), Pam Anderson (How to Cook Without a Book), and Josh McFadden (Six Seasons), with bookseller Lillian Li enthusing:
Lesson 2: Find inspiration in complementary flavors.
Pasta with just eggplant and fennel seemed rather plain, even if it did clean out my produce drawer. I wanted more flavors to mingle together, but was at a loss for what to add to a formula as stripped-own as Anderson’s. Luckily, I had a copy of Dornenburg and Page’s critically acclaimed FLAVOR BIBLE. More an index than a bible, THE FLAVOR BIBLE is a comprehensive list of what ingredients go well together. Do you know what goes well with both eggplant and fennel? Italian sausage (of which I had a leftover link from a past dinner of sausage and peppers)! Tomatoes (of which I had a leftover can from a past lunch of minestrone soup)! Fennel seeds (of which I had an unopened bottle from a grocery store sale)! Some great meals must give thanks to fate, and some to a very comprehensive index.
The current events of the world have created many unexpected ripple effects. One of the more positive changes has been the sharp spike in home cooks looking for recipes to wow and comfort.
Kristin Marr of Live Simply compiles a list of “Must-Read Real Food Books: A Reading List for Eating Real Food, Cooking Real Food, and Cutting Out Processed Food” which includes THE FLAVOR BIBLE:
THE FLAVOR BIBLE by Karen Page
Unlike the previous cooking book, this book isn’t for everyone. If you want to get creative in the kitchen, without a recipe, this book is your guide. The book lists ingredients (such as: sweet potatoes, cinnamon, turnips) and then offers a list of cooking recommendations: spices to use, cooking methods, etc. I turn to this book often when I’m developing a recipe.
Must-Read Real Food Books: A Reading List For Eating Real Food, Cooking Real Food, and Cutting Out Processed Food – Live Simply
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I grew up on what was considered the standard American diet for the late ’80s and early ’90s. A diet that consisted of packaged food, microwaveable frozen meals, Lunchables, margarine, and Velveeta cheese.
The IACP / Saveur award-winning blog ThreeLittleHalves.com recounts the dramatic rise in home baking since the pandemic hit, and mentions THE FLAVOR BIBLE as a flavor inspiration for one of her three favorite sourdough discard recipes:
No. 2 — the crackers. We just can’t get enough of them. Olive oil, rosemary, and black pepper pairing is straight out of THE FLAVOR BIBLE, but if you are in the mood, you can add an invisible pinch of lavender. But no matter what, make sure to use your most flavorful, most robust olive oil, because the life of this cracker depends on it.
When the pandemic hit, I kind of had a hunch that the world would turn to baking. After all, there is no food more fundamental, more grounding, more essential than a loaf of bread.
Kristen Baughman of Tabletop Media Group interviews chef Anh-Tuan Tran from kō.än in Cary, North Carolina, during which he mentions THE FLAVOR BIBLE:
What’s your favorite cookbook?
My favorite cookbook is THE FLAVOR BIBLE! I can not count the number of times I have referred back to this wonderful book. Technically not a cookbook in itself, the book is more of an almanac of ingredients and their most ideal pairings. It is the perfect tool that helps me get inspired and helps spark that creativity when coming up with a new dish or working with unfamiliar ingredients. If you are new to cooking or want to expand your base culinary knowledge, I highly recommend you check this out!
I am the Chef De Cuisine at kō.än! I am responsible for running each dinner service, ensuring that the kitchen and its crew members are working together as efficiently as possible, and overseeing that all dishes that leave the kitchen match the standards of the Executive Chef.
Both Brian Weber and Amin Benny of the Bartender Journey podcast recommend THE FLAVOR BIBLE (at 42:00) as an agreed-upon joint addition to their list of “Ten Bartender Book Recommendations,” writing “An outstanding book on flavors — what goes with what” and stating:
“THE FLAVOR BIBLE is a great book. Talk about research — how much research went into this?! It’s an amazing resource — definitely worth picking up.”
“Great book — mandatory to have that…especially if you’re creating new cocktails and you’re looking to come across something [new].”
Brian’s Picks: Jeffrey Morgenthaler’s The Bar Book, Elements of Cocktail Technique is always my #1 recommendation. (He was a guest on Episode 113.) Esquire Drinks, An Opinionated & Irreverent Guide to Drinking – David Wondrich (out of print, but is av…
Feast magazine’s Mabel Suen proviles Milque Toast Bar chef-owner Colleen Clawson, who mentions THE FLAVOR BIBLE:
What are some essential items in your kitchen? Since we are all home a lot more for the time being, I’d like to share some of the tricks I use to keep things simple without being boring. First of all, get THE FLAVOR BIBLE. It’s a cross-reference index of ingredients and is invaluable.
Chef Colleen Clawson of Milque Toast Bar On One-Pot Braises, Upma And Making Wholesome Meals with Toast
While honoring stay-at-home orders, home cooks everywhere are honing their skills in the kitchen. Feast consulted with some of St. Louis’ finest chefs for their best advice on how to make easy, wholesome meals using simple pantry staples.