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Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs Hardcover – 14 October 2014

4.6 out of 5 stars 437 ratings

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Product details

  • Hardcover : 576 pages
  • ISBN-13 : 978-0316244183
  • ISBN-10 : 031624418X
  • Dimensions : 20 x 4.76 x 26.23 cm
  • Publisher : Little Brown and Company (14 October 2014)
  • Language: : English
  • Customer Reviews:
    4.6 out of 5 stars 437 ratings

Product description


"The Vegetarian Flavor Bible underscores the fact that not only is a plant-based diet better for your health, for the animals, and for the planet, it's an extraordinarily flavorful and satisfying way to eat, too."--Neal D. Barnard, MD, founder and president of the Physicians Committee for Responsible Medicine and author of Power Foods for the Brain and Dr. Neal Barnard's Program for Reversing Diabetes

"The Vegetarian Flavor Bibleis that beautiful best friend who knows absolutely everything. From nutrition to food history to flavor pairing, this book will answer all your questions about a plant-based diet. But what's even more important is that it does so deliciously and joyfully."--Isa Chandra Moskowitz, author of Isa Does It, Veganomicon, and Vegan with a Vengeance, and contributor to Forks Over Knives: The Cookbook

"Karen Page and Andrew Dornenburg are experienced professionals who offer an excellent guide to common questions about using a whole-food, plant-based diet for all those who care about their health and the health of their family, their friends, and everyone else who will listen. This is an excellent resource."

--T. Colin Campbell, PhD, coauthor of The China Study and Whole, and Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University

One of The Washington Post's "Best Cookbooks of 2014"One of Bloomberg's "The Season's Cookbook Hits" One of the Chicago Tribune's "10 Favorite Cookbooks of The Season" One of Chow.com's "10 New Fall Cookbooks We Love" One of the Detroit Free Press's "10 Favorite Cookbooks of the Season" One of Food & Wine Magazine's "Exceptional Cookbooks" of the Season One of The Globe & Mail's "20 Best Cookbooks of 2014"One of "Good Food" on KCRW/NPR's "Best Cookbooks of 2014" One of the Houston Chronicle's "10 Best Cookbooks" of the Season One of the Miami Herald's "10 Cookbook Treats Filled With Delectable Eats" One of the Pittsburgh Examiner's "Best Cookbooks to Give for 2014" Honorable Mention for Philadelphia Daily News' "Top 10 Vegan Cookbooks of 2014" Recommended in Foodista's 2014 Holiday Gift Guide Recommended in ManhattanUsersGuide.com's 2014 Holiday Gift Books Guide---

"A new landmark cookbook"--Grant Butler, The Oregonian

"Although I am not entirely vegetarian (allowing for lapses and dinner parties) I am inspired by this book. What a helpful guide to anyone who is at a loss when approaching an unfamiliar plant, be it vegetable, fruit, legume, or or grain."--Deborah Madison, author of The New Vegetarian Cooking for Everyone

"Amazing...Really well-researched...A must."--Patrick Knight, Meatfree Everyday

"As a chef-restaurateur, I've used The Flavor Bible for years as an idea starter when coming up with new dishes. I know our mixologists find it just as helpful when they're creating new cocktails. The Vegetarian Flavor Bible is going to be invaluable at the restaurant, and I plan to keep a copy at home, too. Bravo!"--Tal Ronnen, author of The Conscious Cook, chef and founder at Crossroads (Los Angeles)

"Brilliant."--Gael Greene, Insatiable Critic

"Epic."--Molly Woodstock, Portland Monthly

About the Author

Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.

Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.

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4.6 out of 5 stars
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4.0 out of 5 stars The Vegetarian Flavor Bible: A useful guide…..
Reviewed in the United Kingdom on 17 November 2016
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5.0 out of 5 stars So many food combo ideas
Reviewed in the United Kingdom on 5 January 2018
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Jessica humble
5.0 out of 5 stars Very happy customer
Reviewed in the United Kingdom on 21 July 2017
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5.0 out of 5 stars Indispensable for the creative cook.
Reviewed in the United Kingdom on 31 January 2018
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5.0 out of 5 stars The best cookbook, not because it contains 200 or 1000 ...
Reviewed in the United Kingdom on 5 November 2015
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