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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs [Englisch] [Gebundene Ausgabe]

Karen Page , Andrew Dornenburg
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Taschenbuch --  

Kurzbeschreibung

16. September 2008
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship


Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

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Produktinformation

  • Gebundene Ausgabe: 392 Seiten
  • Verlag: Little, Brown and Company; Auflage: 1 (16. September 2008)
  • Sprache: Englisch
  • ISBN-10: 0316118400
  • ISBN-13: 978-0316118408
  • Größe und/oder Gewicht: 7,6 x 10 x 1,6 cm
  • Durchschnittliche Kundenbewertung: 3.0 von 5 Sternen  Alle Rezensionen anzeigen (3 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 23.445 in Englische Bücher (Siehe Top 100 in Englische Bücher)

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Produktbeschreibungen

Pressestimmen

Inspired....Open yourself to a delicious new experience. Oprah Winfrey in O Magazine

The Flavor Bible...is amazing. Sandra Lee on the Today Show, on her favorite books for holiday gifting

One of the best cookbooks of the year. Sara Moulton on Good Morning America

A seminal work...Destined to become a classic. Lucinda Scala Quinn on Martha Stewart Living Radio

I love The Flavor Bible...[One of 19] must-have food books [of all time] Ellen Rose on NPR's Good Food 

One of the best books of the year.—People

Unique Newsweek

Flavor masters Karen Page and Andrew Dornenburg have compiled an encyclopedic primer to flavor. Associated Press

Readers will find themselves referring to this handsome volume again and again. Publishers Weekly

A unique resource...Wonderfully inspiring and immensely useful. Library Journal

Sets down in print what has often been believed inexpressible. Booklist

Resembles none of the foodie culture's memoirs or cultural histories or cookbooks...It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future. Emily Nunn in The Chicago Tribune

Über den Autor und weitere Mitwirkende

Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. What to Drink with What You Eat, Becoming a Chef, Dining Out, and The New American Chef were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the Washington Post. Karen Page is a graduate of Northwestern and Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their Web site is www.becomingachef.com.
  


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5.0 von 5 Sternen Nachschlagewerk für Geschmackskombinationen 10. Mai 2009
Format:Gebundene Ausgabe
Dieses Buch ist im wahrsten Sinne des Wortes ein Nachschlagewerk für die Kombination von mehr als 600 verschiedenen Zutaten, womit es als eine wunderbare Quelle für kreative Rezeptideen dient.

Die Geschmackskombinationen basieren auf Interviews mit diversen nahmhaften US-Köchen, deren Bücher und Menüs, sowie auf der Rezeptliteratur die seit dem Jahr 2000 erschienen ist. Die einzelnen Zutaten sind alphabetisch in Form eines Lexikons geordnet. Zu jeder Zutat sind als eine Liste die passenden Geschmackskombinationen aufgelistet. Außerdem kann man auch bei jeder Zutat erfahren, wann es z.B. seine Hochsaison hat, welches der Hauptgeschmack der Zutat ist (salzig, süss, sauer, bitter), wie intensiv der Eigengeschmack der Zutat ist, welche Funktion es erfüllt (Minze kühlt z.B.), welche Kochtechniken werden am meisten für diese Zutat angewandt, welche Kombinationen man meiden sollte und weitere Tipps. Letztere erscheinen ab und zu in der Form eines Zitats eines berühmten Kochs (z.B. Ferran Adria, Thomas Keller, ...)

Erwähnenswert sind auch die ersten zwei Kapitel, wo eine kurze Einführung in die Welt des Schmeckens (bzw. Abschmeckens) und des Geschmacks gegeben wird.

Insgesamt ein tolles Nachschlagewerk, welches die eigene Kreativität in der Küche wunderbar anregt. Im Prinzip braucht man zu diesem Buch nur noch ein gutes Grundlagenkochbuch, welches einem die grundlegenden Techniken erklärt - dann kann man sich auch so gut wie alle Rezeptbücher sparen.
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1.0 von 5 Sternen Too much information 2. Dezember 2010
Von Ken
Format:Gebundene Ausgabe
One must compliment the authors on their industrious research and thorough treatment. The idea is seductive: you, the reader, create your own dishes on the basis of flavour combinations that work. For each of hunderds of ingredient, the authors list numerous others to compliment it. The problem is: if 20 or 30 or 50 ingredients compliment what you just picked up in the market, you can be crushed the burden of choice. In spite of the information overkill, there is much you will not find in this book: the combinations listed are only one-to-one; multiple combinations are not given; here is no help in pairing dishes or composing menus; cooking methods are not given; we are not warned about combinations that do not work. The comments and suggestions from the chefs are interesting and useful, but there are not enough of those to justify the title of the book. In the end, you will have to rely on your knowledge and instincts (and cookbook collection) to choose ingredients and create your meal.
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3.0 von 5 Sternen Slightly disappointing 10. Dezember 2010
Von Dolf Snel
Format:Gebundene Ausgabe
This book is less useful than I had expected, based on the description.
Still, it is an addition to my culinary knowledge that might come in usefully.
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5.0 von 5 Sternen An extraordinary book! 13. Oktober 2008
Von BJ - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I recently added this book to my cookbook collection, which numbers more than 1,000 volumes (probably more like 1200 but I'm still cataloging). It has immediately become one of my favorites (and definitely my #1 favorite in English). If you are a serious cook, love to read cookbooks like novels, and view recipes as suggestions rather than as requiring strict adherence to precise measurements, then this is the book for you! (Did I say I LOVE this book?)

I make all of the desserts for my husband's restaurant. If I snag some particularly luscious fruit and want to make it into a dessert, this is the book I reach for first. I don't WANT to be told how to make a fruit sorbet. I already know how. But I love having a list of suggested flavors and products that go with what I already have. It's like having an uber-creative friend at your side saying "hey, why not try THIS?"

And if you are not an experienced cook, this book provides invaluable guidance that a recipe book never could. It is wholly different from every food book I have ever read.

The book is clever, useful, and obviously the product of prodigious research. To the authors, I send my humble gratitude. You have made my life immeasurably easier, and my dishes far more interesting than ever before.

This book is a must-read if you love to eat or love to cook. I have already bought six copies and have given two as gifts. It's THAT good.
120 von 124 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen I love this book, even though its not really a book! 4. September 2010
Von G. Chen - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
It's more of a compendium of alphabetical listings of foods that are paired together. The format basically goes something like this:

Blueberries
Season: spring-summer
Taste: sour-sweet
Botanical relatives: huckleberries
Weight: light
Volume: quiet-moderate
Techniques: cooked, raw
Tips: Can subtitute huckleberries

allspice
almonds
apricots
bananas
blackberries
butter, unsalted
buttermilk
chocolate, white
CINNAMON
cinnamon basil
cloves...

It is like a book that is a giant index, which refers you to things that can pair well. This book is more for people who have a willingness to experiment. It gives pointers on what other people think might go good with an item, such as blueberries. You have to figure out your own proportions. Of course, responsible cooks probably want to taste the food they serve beforehand anyways. ;)
175 von 192 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Amazing Answer to a Prayer 16. Oktober 2008
Von Miemi - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Bought this book w/o a whole lot of information about it. Can't believe it -- I now have the resource I've been looking for --

I'm a cook with some years of experience, a huge cookbook collection, a list of classes taught by renowned experts and cookbook writers, and still I yearned for a reference that gave me the info on what goes with what (w/o me researching my whole library or classnotes. I guess I need "permissions" and this book gave it to me.

Tonight I made redfish (snapper in the book) with a crust of almonds, chives, parsley and dill (methodology learned in all those classes). Served w a favorite zuchinni recipe that included the "go-to" ingredients for snapper, and roasted potatoes with light sprinkling of rosemary and salt (again, a "go-to" herb for the main dish).

It wasn't overkill (my worry) -- it just plain worked and I did it w/o a single recipe. Cut my cooking time in half and raised my personal culinary "thermometer" by a ton of degrees.

If you cook, know methodology and are looking for a silent but knowledgeable help in the kitchen, buy this book. It's a gem!!!
169 von 187 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Flavor, because you can't live on Bread and Water alone 17. September 2008
Von Christopher Hernandez - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Flavor is the basis for all food, without it, the world would seem less colorful, lifeless, and bland. Food isn't just about what you can taste in your mouth but also what you can see with your eyes, what you smell with your nose and what you feel in your heart. That's what is presented in this book. (The authors wrote two other acclaimed books, Culinary Artistry and What to Drink with What You Eat.)

Culinary Artistry showcased was that food can be art. That colors structure on a plate can evoke emotions the same as any other art work. And like any art work, is in the eye of the beholder.

What to Drink with What You Eat gave us the understanding that beverages (not just wine) can be paired and should be thought of as a condiment rather than an afterthought

The Flavor Bible talks about, well, flavor; but more then that, it talks about what flavor is and how we perceive it, receive it, balance it and emphasize it. All coming to the climax which is a very in depth list (3/4ths of the book) of ingredients detailing its profile (weak, strong), seasonality, and every herb, spice, fruit, vegetable, meat, fish, poultry and alcoholic related item and what would go exceptionally well with it.

So, if it is so good, why did I give it only 4 stars? The list for the most part is just an update from Culinary Artistry; most flavor companions haven't change since the days of Escoffier. The "new" list does give mention of the seasonality of produce and also the break down of different cuts of meat such as beef, lamb, pork, and poultry into their respected parts and given their own listings.

Culinary Artistry was my best friend going through culinary school and now I have a great addition that I am sure I'll end up burning through as well. I look to this book every time I cook to add that extra something to a dish. So if you are even the slightest bit interested in cooking or making good food taste even better then you can't go wrong buying this book.
42 von 43 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great reference when experimenting with flavors 4. Dezember 2008
Von Chicago Book Addict - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I absolutely love this book! I first discovered it when it was cited as a reference for a cookbook and am glad I did. While I am not a trained chef, I am an avid home cook that enjoys writing my own recipes, experimenting with foods, and as of late, entering recipe contests. This book helps me be more daring in my flavor combinations and has inspired new recipes.

The first section of the book is a great introduction to flavor. It talks about what is perceived by the mouth, what is perceived by the nose, and my personal favorite, what is perceived by the heart, mind, and spirit. It has great passages from chefs from all over the country talking about things like balancing flavor.

The second section expands on this further by talking about things like seasonality, taste, weight, volume, function, region, and flavor affinities. This helps set up the flavor matching chart since many of these dimensions are used to describe key aspects of each ingredient.

The final section, and bulk of the book, is comprised of matchmaking charts. Simply look up a listing alphabetically and you will be presented with a list of ingredients that pair well with it as well as 'flavor affinities' that include the featured ingredient with more than two additional ingredients. This book gives you the ability to look up cheeses, chile peppers, cuisines, fishes, flavorings, fruits, herbs, ingredients, meats, oils, peppers, salts, spices, tastes, vegetables, vinegars and more! Overall these charts are very extensive and include a variety of ingredients from around the world. If you are interested in an ingredient there is a good chance you will find it in here. Also in this section you will find different tips and comments from Chefs that relate to the ingredients as well as examples of dishes (without recipes) that incorporate the ingredient. These can be great in bringing the combinations to life and jump starting ideas.

It is also worth noting that this is really a reference book. There are no recipes in this book. However, this does not bother me at all as I have tons of cookbooks and come to this book when I want to create something on my own.

This is quite a fantastic reference book that I cannot say enough about! I believe it is something that an avid cook who likes to experiment and create their own recipes would find not only helpful, but enjoyable to have in the kitchen.
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