I have been buying cookbooks with a never ending curiosity and pleasure for the past 25 years. My culinary library probably exceeds 500 books. With all the facilities of the web, even though it is less compared to the old days, I am still buying. With every new book I buy, I check from the first to the last page and mark the recipes I want to try. Of course, though rarely, I run into books with no interesting or 1-2 tried recipes and never read more than once. And then I have those books concentrating on specific subjects and specific kitchens, which I always check when searching. In addition to all that, I specially try to buy my favorite chefs' books. I have special reference books that I use for searching and deeper learning purposes, and my 3-4 books often used on my kitchen shelves.

A book I bought in November 2008, The Flavor Bible is one of my kitchen books. A couple, Karen Page ve Andrew Dornenburg, created a magnificent taste combination map on paper. Whenever I want something different or a way to enhance the ingredients that I have at hand, specially when with a recipe that I really know, I pick their book up. For example, adding turmeric to baked caulifloweris a detail I got from that book.

If taste combinations is of interest to you, interactive style of The Flavor Connection Map (lezzet ilişkileri haritası) çok ilginç ve eğlenceli bir kaynak. 🙂