With my short time (20-40 mins) looking through the book I often think back about what I've read.
Here's an Excerpt from an online website
Learning to recognize the Language of Food: Flavor=Taste+Mouthfeel+Aroma+"The X Factor"
Excerpted from The Flavor Bible by Karen Page and Andrew Dornenburgy. Little, Brown and Company, 2008.
A great cook is able to make food taste great by doing two basic things:
1. Understanding the essence of the moment, which comprises everything from the meal's driving force to the occasion, to the weather, to the available time, budget, and/or other resources (for example, ingredients, equipment, etc.).The deeper your understanding of both, the greater your ability to bring them together into a dish that is the perfect expression of the ingredients and the moment.
2. Understanding the essence of the ingredients, which comprises their season, regionality, weight and volume, function, flavor, and/or flavor affinities.
Each Flavor Profile in the Flavor Bibile provides the following as appropriate:
Season: The ingredient's seasonal peak(s)
Taste: The ingredient's primary taste(s), e.g., bitter, salty, sour, sweet
Function: The ingredient's intrinsic property, e.g., cooling v. warming
Weight: The ingredient's relative density, e.g., from light to heavy
Volume: The ingredient's relative flavor "loudness," e.g., from quiet to loud
Tips: Suggestions for using the ingredient
Flavor Affinities/Pairings: Compatible flavor groups
Avoid: Incompatible flavors
Techniques: broil, roast, sauté
Compatible Flavor Pairings:
beans (e.g., black, fava, green)
greens (e.g., arugula)
mushrooms, esp. chanterelles
Referencebacon + arugula + egg + pork belly
bacon + chanterelle mushrooms + chicken + potatoes
bacon + chanterelle mushrooms + salmon + shallots
bacon + hard-boiled eggs + spinach + balsamic vinegar
bacon + lettuce + tomatoes
bacon + onions + vinegar
bacon + shallots + vinegar
bacon + spinach + winter squash
Jones, Heather. n.d. “Project Foodie - The Flavor Bible.” Project Foodie. http://www.projectfoodie.com/spotlights/cookbooks/the-flavor-bible.html (Accessed March 22, 2010).