The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

This is great if you want to get ideas about flavour combinations because it has thousands of them. I love having it to look at for ideas. It doesn't have recipes. It's a bit pricey though so make sure it's really worth it to you.

I'm just getting in to this and so far I love it! Not just a flavour bible but a lot of health advice and quotes from inspirational health leaders.Quick delivery.

I use this book a lot for my cookery course. I find it indispensable.

The best cookbook, not because it contains 200 or 1000 awesome recipes, but because it contains millions of awesome ideas.

As a chef I have in just the one week I have owned this book found it to be useful, I’ve always been passionate about pairing flavours and textures, whilst I know an awful lot, so it’s great to take on board the ideas and experiences of other chefs.Good fun reading the history of vegetarianism,However, it’s a great shame this book is has been targeted for only the American market, with the general excellence of pairing food science, I fail to see how the authors only uses American cups, teaspoons, dessert spoons as a way of quantifying ingredients, an then inconsistently measuring with cups, spoons…just use one!, of course the English have a cup system too, but rarely used (for obvious reasons). I haven’t seen an UK English cookbook that didn’t have imperial and metric measurements, so why not this book? Metric is world standard…use it.I am pretty well acquainted with the “AKA’s” (also known as), so I can navigate through the book easily, however for someone who is not familiar with Zucchi, but knows what a courgette is, this book won’t be too useful, so have the “AKA’s” listed in an alternative index would be useful…again the American influenceIt is also unfortunate that the required research has not been done, for example Mace is not a botanical relative of Nutmeg, but dried reddish aril (extra seed covering) of the Nutmeg, furthermore I can’t really see the usefulness of saying that a another plant is a botanical relative, or belongs to the same order, family or genus is of any use in a cookbook, perhaps it’s just good for after dinner conversation, I’d want to be talking about flavours though after my dinner…there are a lot of mistakes in this book, conclusion, this book is just a handy reference for those already in the know….Still, if all you want is a guide to pairing flavours, then this book is useful and worth having on your bookshelf.

This is what I have been searching for.

This book is amazing

fantastic

This is a comprehensive book....the name bible is fitting everything that you need to know is contained in these pages. I will find myself making many, many, many recipes using this book. I'm happy with my purchase.

Questa enciclopedia dei sapori vegetariani è un must have per chi, come me, non sa cucinare ma vuole imparare ad abbinare bene i sapori. Sono vegana da poco più di un anno e voglio imparare a cucinare come si deve, perciò ho acquistato questo libro per trovare una fonte di ispirazione. Sono a dir poco soddisfatta! Oltre ai suggerimenti per accostare bene i sapori dei cibi, ci sono anche spiegazioni dettagliate dal punto di vista nutrizionale. Consigliatissimo anche per un regalo a un amico o un familiare vegetariano o vegano!

I've really only taken a star off because it took ages for the book to be delivered, and when it was delivered the book was damaged and I had to return it. However, the new one came within a few days and was in perfect condition.I think this is an amazing reference guide to mixing and matching ingredients. There aren't really any recipes in it, just ideas for them, so I would recommend this book to people who already know their way around the kitchen and like looking for inspiration.

This book is essential for any vegetarian cook, or any omnivore who wants more information on creating veggie-friendly flavour combinations. My daughter and I, both keen vegetarian cooks, got this excellent book for Christmas, and we refer to it constantly. It does not have recipes, but instead is set up in encyclopedia format, with a huge variety of vegetarian ingredients given separate entries, with each entry listing information about that food, best flavour combinations and sometimes an interesting anecdote about its use and history. The book is intelligently laid out to allow the user to easily access the wealth of information within, and it is enhanced by beautiful photographs by the author's husband. This book has quickly earned its place on my "most valuable food books" shelf beside the iconic Vegetarian Cooking for Everyone and New Vegetarian Cooking for Everyone by Deborah Madison.

This is a great book. It is, however, not a recipe book and was not designed to be one. The author's goal is to provide information on individual ingredients, including both useful tips (e.g., the two different flavor profiles dulse can develop based on whether it is sauteed or simmered) and flavor pairings for each particular ingredient recommended by at least one consulted chef. This allows you to start with your ingredients of choice, select the pairings until you arrive at a combination that you've never tried before, and obtain a result that's very likely to be good or maybe even great (provided that you already have the general knowledge/skill/experience to determine which proportions and cooking techniques to use). From there, you can continue to refine your result and develop it further if you're dissatisfied with the first iteration.I think that I have fairly good experience and intuition when it comes to creating new recipes/flavor pairings, and I have successfully done so in the past and was complimented by different people who tried my inventions. I have also ruined many ingredients in the process and discovered some very subpar pairings. To a certain extent, this is inevitable and should be treated or even celebrated as a learning experience; but being able to hear the advice of experienced professionals is always a boon, and this book is, essentially, a book of advice from people who have experimented with flavor pairings for years.