Months ago I wrote about a new book I had just purchased – The Flavor Bible, by Karen Page and Andrew Dornenburg. Now that I’ve had a chance to utilize this book it seemed like a great time to share it with you again.
The Flavor Bible been a great kitchen resource for me and really encourages kitchen creativity. I’ve noticed myself break more out of the recipe mold, and instead focus on working with flavors that I want to use together. It’s also been great for the situations when I have leftovers of an ingredient (or an ingredient I bought because it was interesting) that I don’t really know what to do with. Instead of feeling frustrated or uninspired, I just look up that ingredient in the ingredient in the “Flavor Matchmaking” section to see what flavors go best with it.
The matchmaking portion of the book is what I’ve explored the most. And because it’s so useful to me, the book is never really put away with the rest of the cookbooks. Often, The Flavor Bible is found in my kitchen utensil drawer next to my oven or on the desk next to the computer. I may be a food nerd, but I find it entertaining to flip through different ingredients so I can read about their matches.
Many of my original recipes (and adaptations) found on this blog are product of inspiration from The Flavor Bible . To name a few: Blueberries and Cream Muffins, Kiwi-Lime Bars, and Roasted Chicken, Apricot and Brie Panini. In fact, it’s hard to feel uninspired in the kitchen with this book on hand – I highly recommend checking it out!
Thanks so much, Karen and Andrew, for crafting such a valuable resource. And congratulations on your success and 1-Year Book Anniversary!