This cookbook has been getting a lot of attention since its publication last September. What makes it so special? For one thing, it doesn't really have any recipes. Instead, authors Karen Page and Andrew Dornenburg structure their book around flavor pairings. Essentially a reference tool for anyone who cooks, the book compiles and synthesises the experience of dozens of leading chefs from around the country. From the
Hachette Book Group: Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them…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.
The video below will give you a better understanding of how the book works. Who knew that adding bay leaf makes pumpkin taste more pumpkiny?
This cookbook has been getting a lot of attention since its publication last September. What makes it so special? For one thing, it doesn't really have any recipes. Instead, authors Karen Page and Andrew Dornenburg structure their book around flavor pairings. Essentially a reference tool for anyone who cooks, the book compiles and synthesises the experience of dozens of leading chefs from around the country. From the Hachette Book Group: 
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