The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Wow! Here we have a book that doesn't hand you a rigid collection of recipes or the author's philosophy on how your food should be prepared and served.
It is however, a simple and fun to use reference guide for any person that wants to get more in tune with how to season their dishes. I've only had it a week and I've turned to it 5 times already...Unlike the 8" thick Thai cookbook that is sitting on my shelf. That one makes me tremble when I dare to open it, because I know the recipes will have so many ingredients I don't have or can't get easily.
In "The Flavor Bible" you will find a list every seasoning that will compliment whatever you are preparing. So for a guy like me, it's a great help to go down their list and add new flavors to what I'm already preparing. That way, I am incorporating some newness into my recipes.

Two thumbs up to Karen and Andrew for creating another great book and helper in kitchen!

I have been searching for a book like this since the time I became interested in cooking.
I can now easily find the ingredients for fish, meat, veggies or anything...It's as if I have an "encycleopedia" of what flavors go together, at my disposal in the kitchen...It's AMAZING!

I like a cookbook with guides one to flavor combinations, rather than provides strict recipes. This one meets that criteria. It is not for a beginning cook, though, as I think it takes some experience to know what will work for you.

the book is great it only gets a 3 because there really isnt a matrix system. I suppose if the book was translated into a software tittle it would be much easier to use.

Bought this book w/o a whole lot of information about it. Can't believe it -- I now have the resource I've been looking for --

I'm a cook with some years of experience, a huge cookbook collection, a list of classes taught by renowned experts and cookbook writers, and still I yearned for a reference that gave me the info on what goes with what (w/o me researching my whole library or classnotes. I guess I need "permissions" and this book gave it to me.

Tonight I made redfish (snapper in the book) with a crust of almonds, chives, parsley and dill (methodology learned in all those classes). Served w a favorite zuchinni recipe that included the "go-to" ingredients for snapper, and roasted potatoes with light sprinkling of rosemary and salt (again, a "go-to" herb for the main dish).

It wasn't overkill (my worry) -- it just plain worked and I did it w/o a single recipe. Cut my cooking time in half and raised my personal culinary "thermometer" by a ton of degrees.

If you cook, know methodology and are looking for a silent but knowledgeable help in the kitchen, buy this book. It's a gem!!!