[Sca-cooks] Possibly interesting book

K C Francis katiracook at hotmail.com
Thu Jul 18 13:41:03 PDT 2013


Greetings,  

 

Your book sounds quite similar to "The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs" by  Karen Page and Andrew Dornenburg.  I haven't dug deep into my copy yet, but I intend to.  Cannot say how useful it will be for me SCA or otherwise, but certainly interesting reading and potental fun in the kitchen trying out some of the unexpected combinations.  

 

Amazon Book Description of the Flavor Bible


Publication Date: September 16, 2008 




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.

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Out of curiosity, I've requested "The Flavor Thesaurus" from my local library.  Hope others comment on it.  The Amazon info on it is indicates it is very similar to the "Bible"  and both get 4+ ratings but those are from modern cooks.
 
Katira
 
 
> Date: Wed, 17 Jul 2013 15:14:44 -0600
> From: prescotj at telusplanet.net
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Possibly interesting book
> 
> 
> I just received as a gift "The Flavour Thesaurus", by Niki Segnit, 
> Bloomsbury Press, 2010.
> 
> I've so far only glanced inside. It identifies about 16 flavour groups, 
> and then comments on pairings of foods from these flavour groups, and 
> adds various suggestions along with many literary or film or other 
> cultural references.
> 
> At random:
> 
> From the "Brine & Salt" section:
> 
> Anchovy & Potato
> 
> The text is a couple of hundred words, with an embedded recipe which I 
> summarize as: Onions and Swedish anchovies, potato 'matchsticks', 
> cream, bread crumbs, and butter. Bake.
> 
> 
> Anyone else seen this book, and have comments?
> 
> 
> Thorvald
> 
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