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Worth Having but index needed
This book is definitely worth the purchase. However, the information could be formatted more logically. The text includes such information as regions of the world the herb is commonly used and other herbs it would complement. However, this information is given in one list for each entry. Also, there is no master list broken down by tag words/ categories. So, the reader is left to extract the information by hand.
Pages aren't in order but an awesome book
By Jesse Dean
Please re-organize the pages! They are not in order which is a bummer because I love this book to get ideas! I own the hard copy but figured I would get this for quick referencing. Unfortunately it is a pain to find the correct pages.
Flavor Bible is a Must!
I love this book. It is an essential tool in the kitchen especially for the adventurous cook looking to pair various types of foods to create a meal.
Essential Information for Creativity
The Flavor bible is an essential reference for any cook who wants to leave recipes behind and create. This book will tell you what ingredients work well with almost any ingredient you are likely to have access to. Have halibut, Meyer lemons and saffron on hand! This book will guide you on if they will compliment each other or not. Just look it up! LOVE, LOVE LOVE this book.
Index / TOC
There is an "index", but not in the traditional sense. The full list of flavor entries is in the front section called "A-Z Listings", accessible through the Table of Contents. All links are clickable to take you directly to the appropriate page. Just bookmark that page, and it's a quick route to any flavor section.
Please update and add the index for easier browsing of ingredients.
Where is the index, I cannot search anything in this book. I own the hard copy and that is much better. This book is useless without being able to search ingredients. Instead it displays all the word "hits" in this book. We need an index or give me my money back.
Great text, unusable format
Don't buy this, get the hardcover edition. The text is inspiring for any professional or aspiring chef. It even played a role in recent Bocuse D'Oro preparations.
Unfortunately, however, they've left out the index. The book is intended to be used as an encyclopedia. You look up an ingredient in the index, flip to that ingredients page and find a list of friendly flavors.
Without the index one can not find individual ingredients. When one uses the search function to look up "crab", as I recently did, one gets a list of the dozens of pages on which the word appears. There is no way to tell which one (and only one) of those dozens of pages is the one dedicated to crab.
The omission of the index makes this unusable. Get the hard copy, carry it with you everywhere you shop or cook.