Seriously up your food game with Chasing Flavor. Dan Kluger gives tons of recipes to impress your friends and tantalize your taste buds.

My father went to culinary school when I was a young thing, so I am no novice when it comes to some serious culinary delights, but due to my picky eating tendencies, I miss out on a lot. I have always been interested in the culture of interaction of watching people cook and as I've grown have had quite a fascination with how you can layer flavors to create some seriously tasty food. As I have stated to stretch my own culinary muscles and have graduated from the throw all ingredients in a pot and voila! - food! mentality to a more stepwise approach, I have noticed how just simple ingredients can really give a large flavor profile when cooked the right way. Chasing Flavor is the epitome of simple ingredients layered together to make a large flavor impact.

Dan Kluger gives so many full dish recipes including glazes, sauces, smashed this, and pureed that to create beautifully balanced meals to if nothing else, impress yourself and your family if not make your friends wonder if you are moonlighting at an up and coming bistro.

I would recommend this for anyone looking for some excellent recipes to up your food game!

*ARC provided by NetGalley in exchange for an honest review.*

This is definitely one of my favourite cookbooks of all time. This is a book perfectly suited for beginners like myself. I learnt so much from this book than I have from any other cookbook. My favourite part was reading the takeaways and they were so insightful! One of the most helpful things for me as a beginner, we’re the techniques and tips to use. I love that there were pictures because it made everything so much easier. The other pictures were amazing too! I highly recommend this book for beginners and even for people familiar with cooking!

**I received and voluntarily read an e-ARC from NetGalley in exchange for an honest review. All thoughts and opinions are my own.**

One of the best things about this book is where you learn technique. I've always wanted to go to culinary school, but knowing that it wasn't what I wanted for a career, I never went. This book allows me to feel like I'm learning the dos and don'ts from a professional chef. Learning to prepare ingredients the proper way really changes the way a dish tastes in the end.

All of the recipes look amazing. While some of the recipes are a little over the top for everyday use in my home kitchen, I could definitely see some of the more involved recipes being something I try when I have extra time or sometime around the holidays.

A lot of what I learned from this cookbook is basically not to rule anything out. You can take recipes you've used for years and elevate them by using one different ingredient, adding different texture, cooking in a slightly different way, and more little things that make a huge difference.

The photography is absolutely stunning. While some of the dishes aren't to my personal taste, the photography makes me want to try things that I know I won't like, regardless of the outcome.

Overall, 5/5 stars for an amazing cookbook.

Chasing Flavor by Dan Kluger is an amazing book. It is clear why this author is a James Beard award winner. I picked up this book because I was intrigued by the title and the emphasis on flavor. I was not disappointed. I think the author has a unique approach to cooking and flavor that even home cooks can benefit from. He includes normal recipes that you would expect, but he also includes smaller, fairly easy recipes that explain how the ingredients can be modified in small but big ways. For example, I learned a trick about how to serve air popped popcorn and my husband loved it so much. I'm fairly sure we'll be using that recipe for life. I highly recommend this book and I think many readers would enjoy it and benefit from the author's approach. I received a digital copy of this book from the publisher with no obligations. These opinions are entirely my own.

Chasing Flavor is a tutorial guide with recipes which emphasize taste and flavor appeal by Chef Dan Kluger. Due out 13th Oct 2020 from Houghton Mifflin Harcourt on their Rux Martin imprint, it's 368 pages and will be available in hardcover and ebook formats.

The author has an encouraging and accessible voice in writing. I enjoyed reading the non-recipe parts of the book as well as the recipes and found them easy to understand and follow. The layout is logical and understandable. The introductory chapters and how-to tutorials include the basic hows and whys of the tools, ingredients, and flavor blends. The recipe chapters are arranged roughly thematically: starters & soups, salads, vegetables, pasta grain & pizza, meat & poultry, and seafood.

Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements only), step by step instructions, as well a footers with tips and alternatives as well as professional "takeaways" One of the high points of the book for me are the photographs. They're high quality and clear - and serving suggestions are appealing and appropriate. Really beautiful dishes with professional finishes, and something to aim for.

The recipe ingredients themselves are (mostly) easily sourced and will be available at well stocked grocery stores. There are a very few ingredients which might be a little more difficult to source, but definitely nothing that is 'way out there'.

All in all, -very- well written, beautifully presented dishes, made from tasty ingredients which are easily sourced and beautifully enhanced with herbs and spices.

Five stars, we'll be revisiting this recipe book often. A useful antidote to bland food.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Dan Kluger is a celebrated chef who has had plenty of experience working in famous restaurants. In his cookbook, Chasing Flavor he has shared his expertise with readers. In this book, there are lists of ingredients, cooking tools, and most importantly, techniques, that will help those of us who cook improve our cooking skills. There are beautiful photographs for the techniques, which is very helpful.

Unlike some cookbooks where chefs show off their expertise and intimidate their readers, this cookbook includes mouthwatering recipes that regular people will actually want to cook. Many of the dishes are photographed, although it would be nice to have a photo of every dish because they are so tempting. The instructions are succinct and easy to follow. While some of the dishes have several steps and multiple parts, anyone who loves to cook will appreciate the variety of dishes included, and will want to bookmark several for preparing as soon as possible.

As every complete cookbook, this one contains fabulous appetizers and snacks that will add a uniqueness to any dinner party. The vegetable section is absolutely impressive; there are enough delectable vegetables in this book to draw raves at every meal and throughout the holidays. The salads are unique and hard to resist, and the meat and seafood chapters will not disappoint. The only thing missing is desserts – there are none.

Anyone who wants to impress family and guests will want to pick up this excellent cookbook. It’s always nice when an expert is able to share his hard work and talent with those of us who want to cook excellent dishes at home. Chasing Flavor is highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

This is a solid cookbook with great recipes and a nearly invaluable section on prep work that explains multiple techniques, cuts and tools that will vastly improve your final recipe results. I enjoyed the pictures and the layout. I did find the black pages with white writing at tge beginning of the sections a bit off putting but thats really just a criticism on format choices. It doesn't make the book any less fantastic.

Chasing Flavor is phenomenal and has so many things to love. The photographs showing the steps or how the prep work should look is fantastic. I loved the section on how to prepare herbs it was invaluable to me and as greatly enhanced the flavors in my recipes.

Also I eat a lot of cauliflower as a dietary choice but I find it to be a rather bland and boring vegetable (possibly because I eat it often n don't have many good recipes lol). The Crispy Spiced Cauliflower with lemon jam and chiles is fantastic!

I highly recommend this book for both new and seasoned coojs alike because I feel so much-needed information is packed into the book.

I received this book from NetGalley for an honest review.

This is a solid cookbook with great looking recipes. I enjoyed the pictures and the layout and I plan to try out several of the recipes myself.

Chasing Flavor by Dan Kluger and Nick Fauchald has some truly unique and inspiring recipes. The combinations of flavours were incredible, and there was a huge variety to choose from. At the same time, I found the way many of the recipes were set up to be confusing. While I think the intention of the different headings, under each recipe, was to make the recipe clearer, I think it should be streamlined. The photos were gorgeous as well, and I always love having a picture of what the recipe should look like by the end.

I received an advanced reader copy from Houghton Mifflin Harcourt through NetGalley. All opinions are 100% my own.

A beautiful book with lots of tasty looking recipes. All are well set out and are unique and appetising

Excellent. Lots of recipes worth trying and great photos. Will spread the word— thanks for the chance to take a look.

Wow. Chasing Flavor is phenomenal. There are so many things to love about it. The photography is beautiful. Showing the reader what something is supposed to look like will always win me over. At the start of the book there is a whole section on technique with pictures for how it should look when you do it. Each recipe also comes with a "Takeaway" section that gives insight to the reader. The Tomato-Raspberry Gazpacho was a huge hit in my house. Chasing Flavor gives new and experienced cooks the tools to build a repetoire of recipes and hits that will last for years to come. Although the food is elevated, it is still simple enough to be accessible to the home cook. This is a book I will definitely be gifting to those headed to college/in an apt for the first time/getting married.

Thank you Houghton Mifflin Harcourt for a copy of Chasing Flavor by Dan Kluger for review,

This cookbook is perfect for more adventurous home cooks. Chasing Flavor has a lot of unique little twists on some common recipes but nothing too crazy. Just little things that elevate a meal. A few things that I really liked was he paired his main recipes with some sides as well, so each page was a complete plate that pairs well and compliments each other. Also, included with each recipe is a box that includes the author's takeaway, which was a little something that you could learn and use to then apply to other aspects or the way you can craft your own recipes leading out. I love when cookbook author's include ways to show you what they did to design a well rounded recipe, or a favourite ingredient to help the home cook not just enjoy the meals in their book but also use what they learned to expand their own creativity in the kitchen.

I want to read this, but I can't open it. I have contacted NetGalley, but they said it should open but it doesn't.

I have to admit my time in the kitchen went full force in March and has now waned quite a bit -- I've gotten tired of eating what I normally enjoy and decided I need to shake things up by reviewing some cookbooks -- and Chasing Flavor has helped me get excited once again in reminding me of techniques I had wanted to try (slicing sashimi and crudo) reminding me there is still a spin on homemade hummus (um, I love toasted chickpeas but somehow it didn't connect until reading this book), I like corn soup but why would I think to pair it with spiced popcorn? Chicken Nuggets with Maple-Chile Glaze? I'm shocked that I actually have the simple ingredients to make a strawberry, cucumber and tomato salad however, I've not thought to combine them into one (literally it's what's for dinner tonight). I'm looking forward to my time in the kitchen (however will wait until the heat wave cools for sure). A good cookbook for the time that I needed it. The photos are simple, as is the layout with a great 'The Takeaway' section (sadly no numbered instructions, but I'll get over it).#ChasingFlavor #NetGalley

<I>*Thank you to the publisher and Netgalley for providing an ARC in exchange for an honest review *</i>


In Chasing Flavor, Dan Kluger definitely presents some interesting flavour combination, including some twists on classics and some unique dishes, explaining the ingredients and techniques involved concisely but also with a touch of humour!

The photography in this book is absolutely beautiful, and definitely looks mouthwatering - will have to try out some of these for sure!

Omg I want say thank you so much for this, I love so much this books, the pictures, and the recipes, are so perfect.
I can’t wait for make all the recipes. Yay.

I couldn't download this book. I tried to fix the issues but I couldn't. I just decided to not irritate myself trying to read it in case that would factor into the review I would give. I did not finish it, but in reality I could not really start reading it. I did not want the book sitting in my shelf looking like I could not be bothered to read it, I did submit this review for the ARC received. However, the star rating that was required for submission should not be considered.

This was a fun cookbook about taking food and the flavour to a next level. The instructions were clear and there were several good photos in the book, in addition to the fact that lots of the recipes looked appealing. One of the recipes I'd love to try is grits with mushroom ragu.

This is an excellent cookbook that gives you tools to become a great chef in your own kitchen. The author (a James Beard award winning chef) gives you information on how to do all kinds of kitchen techniques and then offers gourmet recipes for starters, salads, vegetables, meats, pastas and pizzas, and seafood (no desserts). Each recipe is a work of art worthy of a high price tag in an upscale restaurant. For the most part, these are not recipes that you'll cook quickly on a weeknight with a few things from the fridge. Many recipes require several recipes to assemble the final dish. High quality ingredients mean that they won't be the most budget friendly, though cooking in season will help keep costs down.

As Kluger is a restaurant chef, he tends to use ingredients that are common in restaurant kitchens but not necessarily the healthiest like canola oil and corn starch, and to cook for standard diets. This won't be a great fit for people who are vegetarian or who have food allergies, as the recipes are heavy on meats, dairy and wheat. There is still lots to gain for those folks but you might be better off getting a copy from the library.

Beautiful color photos accompany many recipes (perhaps 1/4?). No nutritional information is provided. Takeaway paragraphs accompany most recipes to give you more information about the techniques and choices in the recipes. These sections are fabulously instructional even if you don't ultimately cook that particular recipe. For instance, his battered squash fries with a spicy aioli recipe has a takeaway paragraph explaining that he uses lots of voka in his tempera batter because it evaporates quickly and helps make a crispy crust.

All in all, it's a fantastic book to really boost your kitchen skills, no matter what your level of expertise.

I read a temporary digital ARC of this book for the purpose of review.