The Flavor Bible

by Sarah Zupko

26 November 2008

 

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.

AMAZON

We all know how critical it is to keep independent voices alive and strong on the Internet. Please consider a donation to support our work. We are a wholly independent, women-owned, small company. Your donation will help PopMatters stay viable through these changing, challenging times where costs have risen and advertising has dropped precipitously. PopMatters needs your help to keep publishing. Thank you.


//comments
//Mixed media
//Blogs

NYFF 2017: 'Mudbound'

// Notes from the Road

"Dee Rees’ churning and melodramatic epic follows two families in 1940s Mississippi, one black and one white, and the wars they fight abroad and at home.

READ the article