This 2009 James Beard Award-winning book is the ultimate culinary idea generator. Have you ever wondered what foods are good match with fennel, or been stumped over what to do to take tonight’s pork tenderloin in a new flavor direction?

The Flavor Bible lists hundreds of ingredients in alphabetical order, offering dozens of flavor matches for each ingredient as inspiration.  Karen Page and Andrew Dorneberg interviewed highly regarded chefs and culinary experts across the US and Canada compiling data on natural flavor affinities for all kinds of foods, spices, cuisines, and beverages to create this encyclopedia for your palate. If you’re a free spirit in the kitchen, creating your own culinary masterpieces, or you would like to be, this book is a fantastic resource. Chef commentaries and tips on various ingredients are sprinkled throughout the book giving insight into how they pair foods and layer flavors.

This is a book of concepts and ideas, not recipes. It’s pure inspiration. My copy has found a permanent home on the counter in my kitchen where it’s within easy reach. Anytime I’m pondering what to do with a dish or ingredient I draw on the flavor pairing expertise of dozens of culinary professionals that this book puts at my fingertips.  The Flavor Bible is celebrating its one year anniversary this week, and of all the books I own, I have probably referenced it more times in this one year than many books I have had for decades.  It’s one of the books I’ve included in our Essential Spice References section because it’s become such a valuable tool in my kitchen. Happy anniversary Flavor Bible!