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

The Flavor Bible
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作者: 摄影
出版社: Little Brown
2008-09
版次: 1
ISBN: 9780316118408
定价: 421.80
装帧: 精装
开本: 其他
纸张: 其他
页数: 380页
正文语种: 英语
  • Winnerofthe2009JamesBeardBookAwardforBestBook:ReferenceandScholarshipGreatcookinggoesbeyondfollowingarecipe--it'sknowinghowtoseasoningredientstocoaxthegreatestpossibleflavorfromthem.Drawingondozensofleadingchefs'combinedexperienceintoprestaurantsacrossthecountry,KarenPageandAndrewDornenburgpresentthedefinitiveguidetocreating"deliciousness"inanydish.Thousandsofingrediententries,organizedalphabeticallyandcross-referenced,provideatreasuretroveofspectacularflavorcombinations.Readerswilllearntoworkmoreintuitivelyandeffectivelywithingredients;experimentwithtemperatureandtexture;excitethenoseandpalatewithherbs,spices,andotherseasonings;andbalancethesensual,emotional,andspiritualelementsofanextraordinarymeal.Seasonedwithtips,anecdotes,andsignaturedishesfromAmerica'smostimaginativechefs,THEFLAVORBIBLEisanessentialreferenceforeverykitchen. Recentlycitedastwoofadozen"internationalculinaryluminaries"alongwithPatrickO'Connell,AliceWaters,andTimandNinaZagat(inRelais&Chateaux'sL'AmeetL'Espritmagazine),theaward-winningauthorsKarenPageandAndrewDornenburghavewrittenseveralgroundbreakingbookschroniclingandcelebratingAmerica'sculinaryrevolution.WhattoDrinkwithWhatYouEat,BecomingaChef,DiningOut,andTheNewAmericanChefwereallwinnersoforfinalistsforGourmandWorldCookbook,IACP,and/orJamesBeardbookawards.InMarch2007,PageandDornenburgwerenamedweeklywinecolumnistsfortheWashingtonPost.KarenPageisagraduateofNorthwesternandHarvardBusinessSchool.AndrewDornenburgstudiedwiththelegendaryMadeleineKammanattheSchoolforAmericanChefsandhascookedprofessionallyintoprestaurantsinNewYorkCity.TheirWebsiteisbecomingachef.com.
  • 内容简介:
    Winnerofthe2009JamesBeardBookAwardforBestBook:ReferenceandScholarshipGreatcookinggoesbeyondfollowingarecipe--it'sknowinghowtoseasoningredientstocoaxthegreatestpossibleflavorfromthem.Drawingondozensofleadingchefs'combinedexperienceintoprestaurantsacrossthecountry,KarenPageandAndrewDornenburgpresentthedefinitiveguidetocreating"deliciousness"inanydish.Thousandsofingrediententries,organizedalphabeticallyandcross-referenced,provideatreasuretroveofspectacularflavorcombinations.Readerswilllearntoworkmoreintuitivelyandeffectivelywithingredients;experimentwithtemperatureandtexture;excitethenoseandpalatewithherbs,spices,andotherseasonings;andbalancethesensual,emotional,andspiritualelementsofanextraordinarymeal.Seasonedwithtips,anecdotes,andsignaturedishesfromAmerica'smostimaginativechefs,THEFLAVORBIBLEisanessentialreferenceforeverykitchen.
  • 作者简介:
    Recentlycitedastwoofadozen"internationalculinaryluminaries"alongwithPatrickO'Connell,AliceWaters,andTimandNinaZagat(inRelais&Chateaux'sL'AmeetL'Espritmagazine),theaward-winningauthorsKarenPageandAndrewDornenburghavewrittenseveralgroundbreakingbookschroniclingandcelebratingAmerica'sculinaryrevolution.WhattoDrinkwithWhatYouEat,BecomingaChef,DiningOut,andTheNewAmericanChefwereallwinnersoforfinalistsforGourmandWorldCookbook,IACP,and/orJamesBeardbookawards.InMarch2007,PageandDornenburgwerenamedweeklywinecolumnistsfortheWashingtonPost.KarenPageisagraduateofNorthwesternandHarvardBusinessSchool.AndrewDornenburgstudiedwiththelegendaryMadeleineKammanattheSchoolforAmericanChefsandhascookedprofessionallyintoprestaurantsinNewYorkCity.TheirWebsiteisbecomingachef.com.
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