I have to admit, The Flavor Bible by Karen Page and Andrew Dornenburg isn’t really my new favorite thing. As everyone in the kitchen can attest to, this has been my favorite thing for quite a while. This is by far one of my favorite reference books for cooking. It is a comprehensive guide to figuring out which flavors complement specific ingredients. The book is set up in alphabetical order. Simply turn to the ingredient you are cooking with and it will provide a list of other produce, meat, cheese, etc that it pairs well with. It also provides the best cooking methods for the ingredient, it’s appropriate season and serving suggestions from chefs around the country.
I find it so helpful because it reminds you about certain flavor combinations that work well and unlocks your imagination as well as introduces you to flavor combinations that perhaps you had not thought of.