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.

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


Andrew Dornenburg and Karen Page

Comments [6]

Rosanna Schaffer-Shaw from NYC

The Flavor Bible is an indispensable cooking aid. I am thrilled to own it and to gift cooking friends with it this holiday season.

Nov. 11 2008 04:37 PM

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.

Nov. 11 2008 01:18 PM
Julie from NYC

I have a feeling that white rice might be worse for you than some unprocessed fat...

Nov. 11 2008 01:17 PM
Gerry from Soho

I think this book would offer good solutions for substitutes.

Nov. 11 2008 01:14 PM
Joan from Garrison, NY

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.

Nov. 11 2008 01:14 PM

Fabulous -- cannot wait to buy (today)! made my day...

Nov. 11 2008 01:13 PM

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