The Flavor Bible; Karen Page and Andrew Dornenburg, Little, Brown & Company, Rs.2132.
“ The Flavor Bible by Karen Page and Andrew Dornenburg gives a chef a list of choices that can be used to combine different food items and flavours, which helps experimentation and opens up various possibilities for innovation.”
ADVERTISEMENT
ADVERTISEMENT
“My favourite book is Professional Cooking by Wayne Gisslen. It has elaborate explanations and immense data on culinary art and science, providing simple step-by-step instructions. The book has earned a place in the lives of many chefs through its clear and effective approach.”
ADVERTISEMENT
ADVERTISEMENT