Okay, do you remember back when I posted my Orzo Cucumber Salad with Mint and Oregano, which was inspired from The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs? Well, guess what? After I posted that, I got an email from the authors, Karen Page & Andrew Dornenburg, thanking me for mentioning their book and being inspired by it! Wow! As a food blogger, this was almost like the President calling me to congratulate me for something. Really. Call me silly, but cookbook authors are MY royalty.
After we corresponded with a few emails. Yes, I corresponded with a cookbook author!! They mentioned that on September 16th, they would be celebrating the book’s one year anniversary of being in Amazon.com’s Top 100 Cooking, Food and Wine Bestseller List and they were inviting web sites to post about the book to help celebrate! I’m always up for a celebration, especially when it involves a cookbook that has made it to the top of my rotation and stayed there! They will be posting some of the links at their website Becoming a Chef.
As I mentioned on my Orzo salad post, I love this book. It doesn’t contain recipes, but gives you ideas of what to pair with the ingredient that you are wanting to cook with. Under each food, it gives you a column listing of all the possible ingredients that play nicely with that food. The ones in bold are best friends. But my favorite part is after the column listing, they have what they call “flavor affinities” and there it list combinations of ingredients that go with your chosen item. For fun, I’m sharing some of the cherry affinities and the duck affinities. Isn’t it fabulous? I plan on trying lots of them, but for sure, the cherries + sweet vermouth + vanilla, and the duck + bacon + ginger + spinach.
I seriously cannot recommend this book enough. It will guide your cooking in ways that you could not imagine. If it can help me be creative, it can work it’s magic with anyone!