30 DAYS OPEN PURCHASEThe same rigorous method as in the original, but applied to vegetables, fruit, grains, legumes, nuts, and seeds. Karen Page has interviewed her way to what chefs actually do, not what they claim you should do. Five hundred and seventy-six pages without a single recipe, but, just like in The Flavor Bible, packed with entries and an index of flavor pairings that actually work, plus warnings about what to avoid. An extremely useful manual that guides you toward being creative and composing freely in the kitchen.
Format: Hardcover
Number of pages: 576
Language: English
First published: 2014
