Adweek.com‘s Dianna Dilworth writes in GalleyCat’s “Book Biz” that “Amazon has revealed its list of the top 100 books for a lifetime of eating & drinking,” which includes THE FLAVOR BIBLE, the second title mentioned (after Julia Child’s Mastering the Art of French Cooking) upon following the link to Amazon.com.
Amazon has revealed its list of the top 100 books for a lifetime of eating & drinking. The list includes classics such as: The Moosewood Cookbook by Molly Katzen; Chez Panisse Menu Cookbook by Alice Waters; Joy of Cooking by Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker; and My Life in France by Julia Child.
Amazon senior editor Seira Wilson releases her list of “100 Books For a Lifetime of Eating and Drinking” which includes THE FLAVOR BIBLE. As CNN’s Katia Hetter reports: “The idea was to come up with a list that would be inspirational, educational, have a lot of variety and be a lot of fun,” said Seira Wilson, Amazon’s senior books editor. “If you had one bookshelf of cookbooks for your whole life, I would want this to be the list.”
And there are those niche books, such as “The Drunken Botanist,” “Jerusalem” and “The Slanted Door: Modern Vietnamese Food,” which can open one’s eyes and taste buds to new flavors and communities. “The idea was to come up with a list that would be inspirational, educational, have a lot of variety and be a lot of fun,” said Seira Wilson, Amazon’s senior books editor.
Vancouver writer and radio producer Matthew Parsons mentions THE VEGETARIAN FLAVOR BIBLE: “I am not a vegetarian, nor am I likely to become one in the near future. But, as part of my ongoing mission to be more creative in the kitchen while eating a bit less meat, I have gone ahead and purchased this tome. It is basically an encyclopedia of flavour combinations, specifically for plant-based diets. I am well aware of the existence of the original FLAVOR BIBLE, with its lamb and its bacon, and I will almost surely purchase that as well if this one proves to be useful. But my first priority is getting a handle on creative cooking without meat….I have already prepared some middling-to-good, but at least interesting vegetarian meals using this as my guide. One, with wilted spinach and nutmeg served on a grilled portabello mushroom with crumbled ricotta was actually pretty excellent.”
Dear me. Verbose, this week. Well, I’ve had some spare time, which will be mercifully less spare fairly soon. 32 reviews. Games Kentucky Route Zero: Act 3 – My favourite of the first three acts by miles. The sequence with the Xanadu computer is one of my all-time favourite scenes in a video game.
Culinary professional Andrew DePaolo, BA, MS, of CritDicks.com recommends THE FLAVOR BIBLE: “While staying with Hol, her friend had called and I somehow got lassoed into their phone call about flavor affinities for her meal that she was catering. I guess this lady, I was told, has been catering for years and even said the flavors she had always introduced at her events, seemed to become less appealing over time. I somehow fascinated this lady as I had recommended she purchase the book THE FLAVOR BIBLE to help her out in the future. I had also sent a copy to Hol since she too became fascinated in the ability this book gives chefs.”
As I had traveled recently more and more frequently throughout the entire United States or just the western region, I find that I have been enjoying the benefits of being retired military. Shopping in the Commissaries and Exchanges has long been something that my wife and I have enjoyed for some 30 years.
Mary Ellen Wright of LancasterOnline.com interviews Culinary Olympian Susan Notter about her influences in creating award-winning desserts: “Chef Susan Notter offers these tips for pairing flavors in sophisticated desserts….Notter recommends a book to her students called THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. You can look up a food, such as a fruit, she says, and read what goes well with it.”
You’ve seen them on cooking shows such as “Top Chef.” You’ve ordered them at higher-end restaurants. They’re the kind of fancy desserts that pastry chefs train for years to develop and make. Chef Susan Notter knows a thing or two about what’s trending in this class of dessert.
On the alternative brewing website MilkTheFunk.com, there is a discussion “Where do you get your ideas?” to which James Sites replies, “Although there are some very good books out there like American Sour Beers, I very rarely, if ever, consult them. Strangely enough, the book that I really look to when brewing sour beers is a cooking book called THE FLAVOR BIBLE. If you haven’t checked it out, you need to.”
I have a couple comments. My usual issues with Flanders Reds is that after extended aging the malt flavors and mouthfeel really fall off. To counteract this I’d recommend bumping your flaked wheat up to 15 – 20% (if you don’t like wheat, go with flaked barley).
FeedbackNY.com‘s Aimee Brodeur interviews Alissa, Sophie, and Sabrina of Dimes Restaurant, Deli, and Market in NYC, asking them, “Where do you get your inspiration to cook?” to which Alissa Wagner replies, “There is a book that I use often when I’m stuck. It’s called THE FLAVOR BIBLE. It’s basically an encyclopedia. Say you have fennel, but you don’t have any ideas on what to do with fennel. You can just look it up, and it gives you a list of pairings!”
Alissa: I think a big part of the market was just to expand the Dimes vision to our customer. It’s a bit of an extension of our menu. It was an opportunity for us to provide our customers with the products we use in the food we create and to share with them foods and products that inspire us.