For the serious cook or those that aim to be, Page and Dornenburg have assembled a compelling toolkit that will allow culinary creatives to concoct their own recipes and develop ways to expand their repertoire. Indeed, there are no recipes here; rather there is a comprehensive encyclopedia of ingredients describing what they can be tastefully combined with. Each item is detailed by the season in which it is available, overall taste, weight, volume, cooking techniques and numerous tips. So, if you have ever wondered what to do with some of the more exotic vegetables, spices and meats you find at your local ethnic food store or Whole Foods, The Flavor Bible offers a cornucopia of ideas for fresh experimentation.
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