Monday, February 28, 2011

Book Review: The Flavor Bible

This book is very interesting; I've actually never reviewed a book quite like this book ever. This is not a cookbook, but a reference book on food from a holistic perspective. This book is for the home cook or chef who loves to examine flavor affinities when developing recipes and looking for "gourmet" results in that finished dish. The focus seems to be on recognizing food affinities that will assist a "true foodie" in creating wonderful dishes and even wine pairings.

The authors, Karen Page and Andrew Dornenburg list great examples of food affinities for Chardonnay, which can be found on page 101 in the book. The authors list butter, butter sauce, chicken, crab, cream and cream sauces, fish, lobster, salmon, scallops, shellfish and veal. This reference to food pairings is in keeping with my food pairings listed in my review for Jordan Winery 2008 Chardonnay.

You can find this book at

This wine has a light straw color with a slight hint of green. The nose is fresh and clean, then opens up to aromas of apple, pear and peach. The palate mirrors the nose with an addition of a bit of spice and a hint of lemon zest on the finish. This chardonnay is quite elegant and smooth; it begs to be paired with food due to its great acidity. I would pair this wine with roasted turkey, roasted chicken, grilled shrimp, crab cakes, grilled fish and shrimp and chicken dishes served with a pasta in creamy Alfredo sauce. Note: This wine was a sample provided by Jordan Winery.

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