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Here’s the book for the foodie in your life-The Flavor Bible by Karen Page and Andrew Dornenburg.

Classic flavor combinations have been handed down through the ages, but beyond a few well-known tried-and-true pairings, how do you know what flavors go together? The Flavor Bible is filled with thousands of spectacular flavor combinations for meat, seafood, cheeses, vegetables, fruits, herbs, spices, and much more.

Great cooking goes beyond following a recipe: it’s knowing how to season and prepare ingredients to coax the greatest possible flavor and pleasure from them. Page and Dornenburg draw on the combined experience of dozens of leading chefs from top restaurants across the country, who share their flavor discoveries, cooking techniques, and tips in sidebars such as “Selecting and Using Salt,” “Herbs 101,” and “Pairing Pastas with Sauces.”

Married since 1990,Karen  and Andrew  live in New York City and are bestselling authors and the weekly wine columnists for The Washington Post. For more information and to read their blog, visit BecomingAChef.com