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Book Wed Oct 08 2014
A New Bible for Cooking Veggies
Growing up, the release of a new Beatles album was an event. We didn't know what it would contain but knew we were in for a treat. As an adult, a similar giddy excitement beckons when I hear of a new project by Karen Page, co-author of the James Beard Award winning culinary classics Becoming a Chef and The Flavor Bible. (See my interview with Page and Flavor Bible co-author Andrew Dornenburg here.)
So imagine my feelings when walking out of my apartment, I found an advance copy of The Vegetarian Flavor Bible, sent by Page's publicist, leaning on my door. Be still my heart. Only the best songs, books or movies become standards -- go-to's. The Flavor Bible was that for me, and this food-from-plant follow up is no doubt destined to sit at the same table -- as if Sgt. Pepper was a chef.
And as a chef for over 30 years, I'd rank The Flavor Bible and now its sequel, The Vegetarian Flavor Bible, in rarified air amongst my 400+ cookbook collection. As comprehensive as its predecessor, it's a must own A-to-Z reference book on plant-based cuisine for anyone who loves cooking with creativity and intuition. There are no recipes per se, but the harmonious flavor pairings found within will lead to numerous culinary money shots, guaranteed.
Bob Dobilina / October 9, 2014 10:26 AM
"culinary money shots"? Gross.