The Flavor Bible
By: Sheri Wetherell
Published: January 28, 2009

When I heard the UPS truck outside this morning I knew what it was delivering: my new copy of The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most Imaginative Chefs. I ran downstairs from my office to the front door and there it was...
I'd heard from many of my food-loving friends and bloggers about this fabulous book, but had no idea how good it really is. So good that I just had to share it with you. As someone who writes about food I often struggle to come up with something clever and delicious. This book has solved that problem! Thank you Karen and Andrew for what must have been an exhausting exercise.
Comprised of an impressive and extensive list of foods and cuisines, the book includes synonyms, seasons, functions, cooking techniques, flavor affinities/matching, and more. Brilliant! For example, if you have a bunch of chestnuts and don't know what to do with them it suggests ingredients from Armagnac to sweet Marsala, but recommends avoiding berries. Flavor affinities for chestnuts include bacon and fennel or orange and pear, to name just a couple. Call- outs are also given to famous chefs and how they use that particular ingredient. Such as Gina DePalma, pastry chef at Babbo, who created a Chestnut Spice Cake With Mascarpone Cream.
Simply put, The Flavor Bible is an inspiring must-have for your kitchen! Even if you don't write about food.

Comments:
Tracy
January 28, 2009

oooo....Sheri......
This looks great!!