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 CHOOSE ANY LEATHER COLOR OF YOUR CHOICE WITHOUT ANY EXTRA CHARGES, JUST OPEN 'View Larger Image' BUTTON JUST BELOW THE BOOK IMAGE AND MAIL US YOUR CHOICE. Andrew Dornenburg and Karen Page are coauthors of a groundbreaking series of books chronicling Americas vibrant restaurant culture, including the James Beard Award-winning Becoming A Chef. 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. Andrew Dornenburg and Karen Page are co-authors of a ground-breaking trilogy of books chronicling America's vibrant restaurant culture: Becoming a Chef, Culinary Artistry, and Dining Out. 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. Betty Crocker Cookbook: Everything You Need to Know to Cook Today by Crocker, Betty. Great cooking goes beyond following a recipe-it's knowing how to season ingredients to coax the greatest possible flavor from them. We will rebind this book after purchasing from the original Publisher/Distributor. We are bringing this book for our Elite readers in our Unique Premium Leather Bound. Becoming a Chef Paperback 7 November 2003 by Andrew Dornenburg (Author), Karen Page (Author) 153 ratings See all formats and editions Paperback 2,326.00 2 New from 2,326.00 Save Extra with 3 offers Bank Offer (18): 10 Instant Discount up to INR 1250 on ICICI Bank Credit Card Non-EMI Trxn.

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Becoming a Chef by Andrew Dornenburg