The Flavor Bible, by Karen Page and Andrew Dornenburg

Distilling the combined experience of dozens of the most innovative chefs, award-winning food writers Page and Dornenburg have published an encyclopedic guide to creating “delicious” with thousands of ingredient entries, organized alphabetically and cross-referenced, providing an invaluable resource of spectacular flavor combinations and affinities. This unique volume serves not to document classic dishes via recipes, but to inspire the creation of new ones intuitively by focusing on imaginative and harmonious flavor combinations. James Beard Foundation Book Award Winner!