The Flavor Bible is a pretty unique book.  It contains three chapters, but the first two are largely introductory, with chapter three comprising the bulk of the book.

Chapter one talks about the elements that comprise Flavor.  It’s part information, part relevant quotes from noteworthy chefs.

Chapter two talks about the experience of eating, and how the context (weather, culture, function, etc.) determines what we eat.  (To impose my own examples, the idea is that SuperBowl snacks will be different from a summer picnic, which will be different from a New Year’s dinner party.)

Chapter three, which spans 340 pages, is the heart of the book.  This entire book (well, almost — I’ve already told you what’s in the first 34 pages) is comprised of “flavor affinity” charts.  Numerous foods — from achiote seeds to zucchini blossoms — are listed in alphabetical order, and each is accompanied by a list of other foods that go well with it.  In some cases, there are “flavor affinities” listed: groups of several foods that go well together.  (For instance, the allspice listing includes “allspice + beef + onions” and “allspice + garlic + pork.”)

Frequently-recommended Pairings are bolded, and very common pairings are bolded and in all caps.

In some cases, other cooking notes are included, like the seasonality of a given vegetable, the “volume” of its flavor, or particularly suitable techniques for preparation.

And it’s not just individual foods (although they comprise the bulk of the listings).  Various cuisines are included, such as “West African” and “Japanese.”  Seasons are included.  Particular flavor types are included (for instance, “sour” or “warming.”)

Scattered throughout (but located near the relevant foods) are brief quotes from professional chefs about particular pairings, or recipes in which they use particular ingredients.

This is obviously not a “cookbook,” per se, but a reference resource to help creative cooks branch out.  It can be helpful for those new to flavor pairings, to help us avoid putting together disgusting combinations. And it can be helpful for more experienced cooks who want to get a bit more adventurous.

There is also a Vegetarian Flavor Bible.  I haven’t seen it, myself, but the Amazon reviews suggest it has a good deal to add to what this book offers, focusing on plant-based foods.  (It’s vegan, apparently, but seems to have a lot of information about how to get creative with grains, beans, etc.)

The Flavor Bible {review} is a post from: Titus 2 Homemaker

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