Just Add Flavor

File this one under "Why Didn't I Think of That?" I just picked up a copy of the new book, The Flavor Bible: An Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenberg (Little, Brown). It's all about how to combine different flavors to come up with an incredible dish.

The innovative advice, as the title states, comes from top-notch chefs. But what I think is so GENIUS about this book is that you can look up just about any food item and find a laundry list of flavor pairing suggestions, pairings that you know will work (read: no more winging it in the kitchen, with unsavory results:)

Here's just a few combos I came across today:
Black-Eyed Peas: suggestions range from cardamom and cayenne to garam masala to fresh ginger.
Salmon: suggestions range from juniper berries and mangoes to Champagne and white miso.

Just about every type of cuisine is covered. They even tell you how to use some of those specialty food items like Five-Spice Powder and Piquillo Peppers you might have hugging the sidelines in your pantry. This book is a library-must-add for any cook who likes to improvise.