I use all kinds of vinegars – banyuls, red wine, rice wine, and sherry, just to name a few.” ~ David Waltuck, Chanterelle (New York City) Lemon juice is used in small amounts to bring out the flavors.
It is a question of taste – some chefs like sour, some like sweet – and there is no right or wrong. “Almost every dish has to have some sort of acid, or else it will taste flat. Nothing else comes close.” ~Jerri Banks, Cocktail Consultant (New York City) Ginger itself is one of the most compelling scents and flavors in the world. “The combination of ginger and scotch is explosive! I think the combination of ginger and lemon is such a welcoming flavor and can take on almost any spirit. Here are a couple quotes I pulled from the book: I love that just a few ingredients can get the creativity flowing, especially during those times when my creative spark feels zapped.Īside from suggested pairings, there are also quotes from popular chefs about their favourite way to prepare or serve that particular ingredient. For the carrots + maple syrup + orange I start to dream about carrot cupcakes with orange frosting. Just looking at the carrots + cilantro + lime combo, I immediately think of a fun take on coleslaw or a salad.
These flavor affinities can provide the basis or starting point for recipe creation. I’ve found some of the flavor affinities in this book to be quite obvious (such as tomato + basil + mozzarella), but many seem new and exciting (cinnamon + lemon + tomatoes).
The Flavor Bible also provides specific flavor affinities or suggested pairings for many ingredients, such as: Other ingredients that are said to pair well with carrots include cinnamon, coriander, dill, lime, spearmint, olive oil, parsnips, salt, tarragon, thyme, etc. For example, carrots are said to pair exceptionally well with butter, ginger, lemon, maple syrup, orange, parsley, and sugar. Bold caps indicate the most agreement among chefs. All of these are described in greater detail at the beginning of the book.īelow each main ingredient you’ll see a list (often 1/2-1 page in length) of all of the ingredients that the experts/chefs believe the food pairs well with. When I have an ingredient in mind that I’d like to cook with, I often look to this book for suggestions of other “compatible” ingredients that I can include in the dish.Įach ingredient details things such as peak growing season(s), botanical relatives, taste (sweet, sour, salty, bitter), the function (cooling, warming, etc), weight (is it heavy, moderate, or light feeling?), volume (is the flavor quiet, moderate, or loud?), cooking techniques, tips, and incompatible flavors to avoid. As someone who has grown to love recipe creation, this book is a resource tool that I turn to when I’m looking for a nudge in the right direction. that pair well with each of these ingredients. The Flavor Bible, described as “the essential guide to culinary creativity”, profiles ingredients and the corresponding herbs, spices, seasonings, etc. I really didn’t intend for this week to be a book review week, but sometimes that’s just the way the cookie crumbles. I bought this book last year and I’ve been meaning to write about it for a while. Chances are if you are a food blogger, avid home cook, or chef you might have already heard of, or even own, The Flavor Bible.