Tue February 17, 2009
Meandering through the mouth-watering pages of "The Flavor Bible."
By Rich Fisher
Tulsa, Oklahoma – On today's show, which originally aired late last year, we speak with the co-authors of (and the married couple behind) a wonderful new book called "The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs." It's that rare book about culinary matters that doesn't contain a single recipe --- rather, "The Flavor Bible" is like a thesaurus or encyclopedia focused on which ingredients --- or which foods, spices, sauces, cooking ideas, or whatever --- will work best with hundreds of different dishes. Our guests today are the award-winning food writers Karen Page and Andrew Dornenburg. As they tell our host Rich Fisher, the basic idea of their massive, cross-referenced, well-illustrated, and alphabetical guidebook is that both cooking and eating, when you get down to it, are about the pursuit of flavor and taste. And as Dornenburg --- who's also a highly regarded New York-based chef --- adds: Whenever you look into your fridge at home and see only a bunch of leftovers, don't think of them as leftovers. Think of them as ingredients.