Flavor experts Karen Page and Andrew Dornenburg are back at it. The pair who brought us the 2007 IACP Cookbook of the Year,
"What to Drink with What You Eat", have now written a book that could easily be called "What to Eat with What You Eat", except it's more complicated than that, earning the title "The Flavor Bible." If you've ever wondered what would be the best way to use that large hunk of Gouda cheese you were tempted to buy at the market, or what would be the perfect menu to serve your guests on a chilly autumn day, this book just may provide the answer to those questions. However, don't expect these authors to give you recipes to solve those culinary challenges. This review will tell you more about how this book does help with these and similar situations.
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