The Vegetarian Flavor Bible

by Karen Page, Andrew Dornenburg (Photographer)

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.

Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from av�av? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Culinary, Vegan

576 pages, Kindle Edition

First published October 14, 2014

About the author

Karen Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards.

Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, established them as America's leading authorities on the subject of flavor development (FENI). Page passed the Court of Master Sommeliers introductory course examination.

A former restaurant chef, Dornenburg completed graduate studies with Madeleine Kamman at the School for American Chefs at Beringer Vineyards and earned his sommelier certificate from the Sommelier Society of America. The authors are proud members of PEN American Center and frequent and popular speakers in venues ranging from the Culinary Institute of America to Kripalu to the Smithsonian. Paired personally as well as professionally, the couple has been married since 1990 and lives in New York City.

Visit the James Beard Award-winning authors Karen Page and Andrew Dornenburg blog: Becoming a Chef

Reviews

[Linda Kissam · Rating 5 out of 5]

Don’t think cookbook, think flavor pairings. Actually, think thousands of flavor pairings which is really more practical than a cookbook. If you are a food geek or a closet gourmand who loves tinkering with ingredients and flavors, then The Vegetarian Flavor Bible and today’s two recipes are definitely for you. If you are a “give me a recipe to follow” kind of cook, this book is going to change your mind set on how flavorful gets to…well…flavorful.

Karen Page’s hefty new book, The Vegetarian Flavor Bible is filled with more information than many of us could imagine was available. You’ll find out all about herbs, spices, nuts, greens, vegetables, fruits, grains as well as their flavor profiles including detailed descriptions, nutritional information, flavor affinities (love that phrase), botanical relatives, calories and suggested ways to use them to create dishes that will put a smile on your face. The book is full color with a color-coded system for identifying the healthiest ingredients: most nutritious bright green, then lighter green, yellow, orange and red according to nutrient density.

Many of you will already know Karen Page. She is the two-time James Beard Award-winning author of The Flavor Bible. Since that book, Karen has taken a U-turn into the vegetarian lifestyle. This time, she turns her attention to plant-based cooking. Her four pound, 554-page work (with photos by Andrew Dornenburg) includes no recipes but instead a detailed history of veggie gastronomy, ideas for jump-starting inspired meals — and an explanation of her own passage to the "other side" of the table. If you’ve been wondering about vegetarian – anything- this would be the book for you.

Her story might just sound something like your own story. She begins by confessing that, after two decades of writing about meat based dishes, “My life included an endless pursuit of deliciousness, and I was always thrilled to discover what I’d learn from the next bite. But as more and more headlines trumpeted the relationship between nutrition and wellness, it dawned on me that for someone who ate for a living, I’d thought surprisingly little about what to put in my body.” Meat based dishes were her passion. But a reality check into family health issues took her on a different path.

Did you know that Americans believe it is easier to compute their income taxes than to figure out what it means to eat healthy? This book leaves no green bean left unturned in its very detailed examination of how the food we consume affects not only our own well-being, but the health of the planet. Ms. Page introduces the concept of maximizing flavor while creating “compassionate cuisine.” You’re going to be getting tips and advice that might just make you say, “Really? Hmmm.” Karen shares this comment by Thomas Edison, “The doctor of the future will give no medicine, but will instruct his patient in the care of the human frame, in diet and in the cause of prevention of disease.” Sounds like a winning plan to me. Just sayin'.

Because this book is more practical advice than encyclopedia, the result is an educated and inspired cook in the kitchen. The reader is given all the information s/he needs to put that logical process into mindful cooking activities. I think you’ll enjoy the sample menus, views from many chefs and of course the thousands of “flavor matchmaking” combos. On page 346 the author suggests enoki mushrooms + garlic + Parmesan cheese. On page 472, bell peppers + black beans + brown rice + butternut squash + cilantro + scallions. Again, no recipes, just flavor combos.

Interviews with such notable vegetarian owners and chefs from Dirt Candy, Green Zebra, Candle 79, Crossroads Greens, Millennium, Plum Bistro, and Vedge as well as “regular” fine-dining restaurants serving some of America’s best vegetarian tasting dishes (French Laundry, the Inn at Little Washington, Blue Hill, Eleven Madison Park and Topolobampo) brings an authenticity to the book. You’ll enjoy getting an insider’s peek with great chefs as they speak to flavor pairings and ingredient usage.

Perhaps one of the most unexpected sections of the book is on page 76 where you will find an ultra-cool, but practical list of what to substitute if you are craving things like bacon, anchovies, burgers, caramel corn or chocolate. As Amanda Cohn of Dirt Candy puts it, “People don’t really crave bacon- they crave something smoky and crispy.” Karen suggests smoked paprika, toasted sesame oil or crisply fried provolone cheese as a healthy substitute to bacon.

I was inspired by this book and meeting the author at a book signing/tasting. It’s a great way to eat, even if you are just at the occasional vegetarian stage. Make this helpful plant-based diet a guide and resource to sustainable health…and not just for you but for the animals and for the planet as well. What could possibly be wrong with an extraordinarily flavorful, healthy, mindful and satisfying way to eat?

Using the guidelines from the book, Chef Tom Fraker of Melissa's World Variety Produce (Los Angeles, CA) created two yummy recipes. Enjoy this compassionate cuisine in good taste. Click the link to see the recipes.
http://www.examiner.com/review/compas...

[Denise · Rating 5 out of 5]

The natural sequel to the first flavor bible. I'm not sure if I'll buy this one as I own the first already, but it seems much more detailed in regards to plant-food pairings, and is thicker than the original as well.

[Steve Brannan · Rating 5 out of 5]

Where's the INDEX?!?

This is an EXCELLENT book for understanding the WHY of a plant-based diet and HOW flavors work together but it LACKS an index and/or table of contents for quickly finding information I desire, especially which plant flavors pair with which!

[Lynda · Rating 4 out of 5]

Excellent book that discusses in depth pairings, preparation, definitions of all sorts of veggies, fruits, grains, etc. A wonderful resource book.

[Ruth · Rating 4 out of 5]

This is a strange kind of reference book. The author has collected opinions about ingredients from chefs and cookbook authors whose food she likes. These include Isa Chandra Moskowitz, Amanda Cohen of Dirt Candy, Gael Greene the restaurant critic, and Deborah Madison of Greens restaurant. Each ingredient gets a nutritional rating, a short definition of what it is and how it's used, and an opinion of how strongly it tastes in a dish (what Page calls "volume.") Then there's a list of ingredients that the experts thought go with the ingredient in the entry, and something called "flavor affinities"--combinations that these chefs liked together. What's odd about the book is that it reflects current food fads, so there's a four-page entry on beets. (What the heck. I think this is the second book I've gotten from the library I've read with disbelief over people's utter passion for beets.) Ramps, which very few people can acquire, get a lot of play because restaurants do get them and cook with them. Eggplant is still big with vegetarian chefs, but for some reason it's now trendy in desserts. If I had shelf space or was more serious about inventing my own recipes, I might buy this. As it is, I'm happy I flipped through it over a couple of Saturday afternoons. The photos are super pretty and it was fun. Some of the quotes from the restaurant chefs were hilarious.

[Amuse · Rating 1 out of 5]

Not a traditional cookbook but a list of things that go with other things for those that can't figure it out on their own. I didn't like this approach. It did not motivate me to cook anything special or differently. This might be attractive for those that like lists and structure and need that kind of thing to be creative.

[Cindy Deister · Rating 5 out of 5]

LOVE LOVE LOVE this book - a compilation of chef's tried-and-true flavor combinations. Perfect for the kitchen cook who enjoys tweaking recipes or cooking simply with the best ingredients. NOT truly a cookbook, fyi.

[Rachyl · Rating 5 out of 5]

I love this reference book and use it all the time when trying to decide what to pair with specific dishes for dinner or when trying to create my own recipes. I like the history of vegetarianism that is included in the front of the book as well, but mostly I just find it endlessly useful as an ingredient reference. It lists not only pairings but details about the seasonality, cooking techniques, tips, and details about the flavour of individual ingredients. One thing I wish was included was a section listing popular ingredients used based on cuisine type (Japanese/Chinese/Vietnamese,etc) because that would even further help me craft my recipes.

[Jana Eichhorn · Rating 5 out of 5]

I didn't intend to read this entire book. I'd planned on reading the first 1/3 of it and then dipping in and out of the lists that make up the rest of the book the way I think the authors intended. It didn't happen that way though.

I'm not a vegetarian, but I love flavor and I love cooking, and this book is like whole new worlds laid at the feet of anyone who likes either. I got this from the library, but will be buying my own copy soon, because I want access to it from now on. It's like a kitchen idea bomb. Highly, highly recommended.

[Elizabeth · Rating 1 out of 5]

If you like to read giant lists of ingredients, some in bold, some in italics, some in bold uppercase, this book is for you. Many of the flavour combinations recommended are no-brainers. Some of the combinations are intriguing. However, there are no recipes included. Instead, there are only a few names of dishes presented at various restaurants as guides to using the combinations.

[Robert Hudder · Rating 4 out of 5]

Boy do I have a list of stuff I found out in this one. I have however, misplaced my list. Maybe I will get back to review at some time and fill it out and tag it. In the meantime, this is a useful book though I wonder at some of the notes.

[Dray · Rating 4 out of 5]

Great reference book. it is probably my mental organizational style but I found this book hard to practically use, mostly because I dont think the way it is organized. Kind of a what goes with what approach.

[Candace W · Rating 4 out of 5]

I liked this book. I haven't really found many books like this where flavour combos are listed out for different popular food items. Looking forward to trying some.

Would have liked more pics, just personal preference.

[Librat · Rating 4 out of 5]

reference book
lists vegetarian foods that go well together with quotes and favored food combinations from leading chefa

[Bernie4444 · Rating 5 out of 5]

o.k. what is Açai, and can you do it in public?

If you bought "The Vegetarian Flavor Bible" you will learn how to pronounce Açai let alone learn how to eat it.

It irks me to go through organic and health food stores and look at all the new exotic foodstuff and try to figure out how to eat it or if I want to eat it. Worse than that it is starting to get impossible to read energy bars that used to have chemicals that I can understand but now have obscure organic plant material.

This book is more than a cookbook. It gives general information on what vegetables are and how they can be used. Organized from a to z.

For example, under the P's are Pomegranates TIPS: While the season for fresh pomegranates is short the fruit freezes well. Persephone can tell you what the side effects of eating the seeds are. However, she never tried Pomegranate Kiwi pancakes.

With the whole book indexed, you do not need an index. It is nice to have it in hardcover because the book would be too unwieldy as a paperback. It even comes with a fancy with one of those fancy cloth ribbon bookmarks.

[Ann · Rating 4 out of 5]

4.0 stars. Interesting read. Inspiring that so many east and west coast states having increasingly more vegan and vegetarian restaurants, and the many restaurants there now that feature vegan or vegetarian main dishes. Love that so many famous chefs are getting on board with plant forward created dishes. Unfortunately the rest of the map is a bit slower to get on board. But that's where this book will come in handy. Making new, creative and interesting recipes at home.

There's a vast index of the many of plant foods, nuts, spices, vinegars, etc, each with a flavor profile, what to pair it with and possible dishes and substitutes. Also enjoyed the addition of the several doctors and leading health experts input on the advantages of a more inclusive plant food lifestyle.

[Thien Nguyen · Rating 5 out of 5]

Was gift from my wife who was learned of this book through a chef friend. Was the perfect gift for me as I had already cooked by using my built up knowledge of flavor pairings and was limited by my own experience. Completely blew open the doors to try new ingredients for new ideas and even gave me tweaks to my standards. If a home cook has one book on their shelf this has to be it because you'll always go back for referenceunlike other books that teach a skill that once gained no longer needs the reference.

[Tyler · Rating 2 out of 5]

This is not a regular cookbook, it is mostly a reference book. It contains an alphabetical list of almost every vegetarian food you can imagine and for each ones lists the types of recipes it would go well in, what sorts of other foods and spices complement that food, etc. It is handy when you are trying to cook experimentally and ask yourself questions like "what would go well with this?"

I use this book every once in awhile and it has been somewhat helpful, but I wouldn't bother owning it unless you are a chef or really cook a lot and come up with your own recipes.

[kayla · Rating 5 out of 5]

my absolute favorite kitchen tool. highly recommend to all, but especially creatives in the kitchen. if you, like myself, seek to creative flavor profiles as opposed to recipe based cooking, this is the cookbook for you. i use it daily to learn more about flavor combinations but also to form up what i already know about ingredients that pair well.

if you’ve never bought a cookbook make this your first. this is one of my favorite companions and definitely one of my most prized possessions.

[Jake · Rating 4 out of 5]

The actual lists are an incredible resource for vegetarian cooking, the 100 pages before you get to them are too preachy. Granted you don't have to read them to use the lists which is the main purpose of the book, but I found them an incredibly interesting prelude in The Flavour Bible and disappointing in this one.

[Toomas · Rating 5 out of 5]

Really really amazing book for all the people, specially for chefs to make some changes in their kitchen or start thinking about the good recipes. Lots of spices and descriptions and options for a chef to take part of! :)

[Monique Guilland · Rating 4 out of 5]

Useful for cooks who like to improvise if you own it yourself and can use it as a reference when you are cooking. Not as useful as a checkout from the library. It made me hope that maybe veggies could be delicious. The book claims that most of the flavor in cooking comes from plants.

[Katie O'Bryan · Rating 5 out of 5]

I love this book, but the Kindle Edition is less convenient than paper.

[el Jime · Rating 4 out of 5]

Super helpful guide to creatively pair foods. I wish there were more portions / recipes for the recommendations. Not just listing of ingredients.

[Daniel Arrasmith · Rating 5 out of 5]

Excellent book for anyone wanting to up their game in creating awesome flavors. I’m not a chef but I now feel like I can put together some tasty food.

[Trena · Rating 5 out of 5]

A must have for cooks who like to develop their own recipes. I refer to it often.

[Chrissy Jo · Rating 5 out of 5]

So informative

[Lori · Rating 5 out of 5]

What a great resource!

[Vjera]

Massive resource. I skimmed the front section but didn’t read the rest. Rather noisy, with lots of insets and side notes.

[Manuele Gazzardi · Rating 5 out of 5]

Immancabile