Books like Successful Flavors by Gerard Mosciano

On Food and Cooking offers a definitive, science‑backed look at ingredients, techniques and the history of eating, with updated explanations and rich illustrations for chefs and home cooks alike.

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

T he brand-new fourth edition of this widely praised reference guide has been updated with new information for everyone, including lovers of ethnic foods and health food aficionados. The authors have added many all-new entries on exotic produce and other unusual ingredients. An earlier edition of The New Food Lover’s Companion was hailed by Bon Appetit magazine as “one of the best reference books we’ve seen, a must for every cook’s library.” This new edition has even more to offer! Among the myriad foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, international foods, and literally everything else related to good food and enjoyable dining. Handy appendices cover many topics, including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more. The New Food Lover’s Companion is a reference guide—not a cookbook—but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 6,700 entries plus line art.

Describes the historical origins, uses, and growing requirements of various spices and herbs, such as pepper, vanilla, nutmeg, horseradish, licorice, and ginger. Includes recipes.

From the inside flap of the dust jacket: "Unique, beautifully written and ceaselessly imaginiative, *The Flavor Thesaurus* is a completely new kind of food book -- inspired, as author Niki Segnit explains, by her over-reliance on recipes. "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it." *The Flavor Thesaurus* is the inqisitive cook's guide to acquiring that understanding -- to learning the language of flavor. Breaking the vast universe of ingredients to 99 essential flavors, Segnit suggests classic and less well-known pairing for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush," and "Creamy Fruity." But *The Flavor Thesaurus* is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, *The Flavor Thesaurus* will not only immeasurably improve your cooking -- it's the sort of book that might keep you up at night reading. Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertainging and exhaustively researched book, cooks have their own collection of essential knowledge: *The Flavor Thesaurus.*