The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves no to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Cafe Atlantico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardiniere, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to: explore the individual roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through the layering of specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more flavor inspiration, look for The Vegetarian Flavor Bible

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. "The Vegetarian Flavor Bible" is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.
Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from acai to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. "The Vegetarian Flavor Bible" is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.
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"This textbook is much needed in the current context of increased patient acuity and bed occupancy, shorter hospital stays, and the new work being done in the area of early recognition of the deteriorating patient." Barbara O'Donnell, Chief ODP, Guy's Hospital, London "Nursing the Acutely ill Adult is a comprehensive text ... Each chapter draws on the clinical and academic expertise of the author and follows a structured approach that explores the case problems, altered physiology and nursing interventions and care. It is an ideal reference resource for nurses who wish to reflect and explore the evidence base underpinning the complexities of nursing acutely ill adults." Alison Eddleston, Senior Lecturer Acute, Operative and Critical Care, School of Health, University of Central Lancashire, UK"This informative case-based book encourages the reader to critically consider the assessment and care needed by acutely ill adult patients with a variety of underlying conditions. Nursing and other healthcare students ... should find that the book helps with the development of an integrated mindset and evidence-based decision making." Janice Christie, Senior Lecturer in Public Health and Primary Care, City University London, UK"The book will enable practitioners to approach the assessment of patients with a range of acute conditions in a structured manner. The case scenarios are very realistic and there are good explanations of underlying patho-physiology. There is also a well structured explanation of investigations and priority interventions ... This book will enable the development of expertise in assessment and prioritising of care in a range of settings." Laurence Leonard, Senior Lecturer, Kingston University and St George's, University of London, UKThe complexity of caring for patients who become acutely ill or have deteriorated can be a daunting challenge for nurses. Part of a case book series, this accessible book contains 17 in-depth case studies relating to care of the acutely ill adult. The cases combine pathophysiology, pharmacology and nursing care in realistic clinical settings, providing an engaging resource for nursing students taking acute care modules.This handy book: Follows a step-by-step question and answer format Facilitates the application of theory to practice through the use of clinical case studiesConsiders the most common acute illness scenarios that are frequently encountered by practitionersIntegrates knowledge of pathological processes, applied pharmacology and related nursing implications to acute illness Nursing the Acutely Ill Adult: Case Book offers a unique way of relating theory to practice, making it key reading for undergraduate nursing students. It will also be beneficial to students in areas such as intensive care as well as nurse educators looking for a way to bridge the gap between the classroom and clinical practice.Contributors: Patrick Gallagher, Niall McKenna, Billie Joan Rice.

Winner of the 2007 IACP Cookbook of the Year Award
Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits
Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine
Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.