On Demand
The Flavor Bible
Tuesday, November 11, 2008
Get tips on how to use seasonings to create the best possible flavor. Karen Page and Andrew Dornenburg are co-authors of The Flavor Bible.
Event:
Karen Page and Andrew Dornenburg will be signing books and tasting wines
Tues. Nov. 11 from 6:00-8:00 PM
At Pour, a wine store on the Upper West Side
75th St. and Amsterdam
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Fabulous -- cannot wait to buy (today)! made my day...
We always thought canned tuna tasted terrible enough without being cooked which really made it awful. Our favorite 10-minute unbaked recipe we created out of desperation one day uses canned tuna made delicious by adding Patak's lime pickle, nuoc mam fish sauce, fresh ginger, onions, mayonnais, fresh cilantro mixing with rotelle. All my kids friends want seconds and thirds.
I think this book would offer good solutions for substitutes.
I have a feeling that white rice might be worse for you than some unprocessed fat...
On that, keeping kosher has minuses and pluses.
Can't eat pork, sadly, but avoiding butter and milk w the meat forces one to surprisingly often turn to much different strategies.
The Flavor Bible is an indispensable cooking aid. I am thrilled to own it and to gift cooking friends with it this holiday season.
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