I can't really count this as something I've "read"...but it is an essential book in my kitchen. I strongly recommend picking it up. I reference it frequently to inspire the catalyst that has transubstantiated (non-religiously) many dishes with its suggestions of flavors. Meals and snacks can be enhanced with items you may have in your fridge that might not strike you initially, but are well situated to become essential combinations in your culinary quiver. :) Another permanent addition to my collection. Rather than a cookbook, this is a "food dictionary" organized by ingredient, with well-known chefs weighing in on complimentary food pairings. With little discussion of cooking techniques or recipes, this book will most inspire those who have some comfort in the kitchen. It is a great inspiration when trying to highlight a specific ingredient, or simply finding something new to do with your over-abundance of garden-fresh fresh. (Have you considered mint, pecorino-romano and cream?) When I stare at my refrigerator or pantry and scratch my head, this is the book I go to!
What do You think about Flavor Bible (2008)?
This is the best cooking reference. I use it a number of times each week. A terrific book!
—Anchie
One of my all-time favorite references. I pull this book out constantly
—hrogers4121
This book is a great helper when you're making up recipes...thumbs up!
—Ksu
