Andrew Dornenburg & Karen Page with Marilyn
McGuire of Nautilus Book Awards and their 2010
Nautilus Book Award winner THE FLAVOR BIBLE

Andrew Dornenburg & Karen Page, with 2009
James Beard Awards for THE FLAVOR BIBLE

Karen Page and Andrew Dornenburg accept the 2007 IACP
"Cookbook of the Year" Award for WHAT TO DRINK

Andrew and Karen with Bill Deutsch and Franck Duboeuf
as WHAT TO DRINK is named "Wine Book of the Year"

Andrew Dornenburg, CIA President Tim Ryan & Karen Page
as they are named honorary CIA Ambassadors in Hyde Park

"...This is also a special time to bestow recognition and honor upon Andrew Dornenburg and Karen Page, leaders in our industry and today’s graduation speakers. With that said, I am pleased to offer the following proclamation: Andrew Dornenburg and Karen Page, accomplished authors, respected food authorities, industry leaders: For your exceptional talent and vision in writing some of the foodservice industry’s most well-respected books; For the commitment to excellence that led to a number of honors for your books, including BECOMING A CHEF receiving a James Beard Award for Best Writing on Food and DINING OUT being named one of the world’s best books on gastronomy at the World Cookbook Fair in France; For your outstanding community service as evidenced by your role as founders of Feed*Boston, which provided holiday meals prepared by Boston’s top chefs to the city’s homeless; And in testimony to your dedication to the foodservice and hospitality industry as members of the International Association of Culinary Professionals, the James Beard Foundation, Slow Food, and the Circle of Wine Writers; I hereby proclaim you ambassadors of The Culinary Institute of America and present each of you with our corporate gold medal and an ambassador’s certificate. Ladies and Gentlemen, please join me in congratulating Andrew Dornenburg and Karen Page."
—Dr. Tim Ryan, President, The Culinary Institute of America (3/3/06)

"The respect and admiration that food professionals have for them gives them access to a wonderful depth of knowledge and experience that they bring to life in their work."
—Daniel Boulud, chef

"What a great moment to meet you this year...twice...It's really rich to have access to your knowledge. Thanks for all you do."
—Sang Hoon Degeimbre, Michelin two-star chef-owner of
L'Air du Temps restaurant in Belgium

"When your fan base ranges from Grant Achatz of Alinea to the crew of 'Top Chef,' when your cooking books are repeatedly referenced as 'bibles,'
what's next?"
—Rebekah Denn, The Seattle Post-Intelligencer

"Every restaurateur in the country should send the couple a thank you note for their insight on a territory less traveled."
—John Foley, AllBusiness.com

"Two of North America's most imaginative cookbook authors."
—Anthony Gismondi and Kasey Wilson, hosts, CFUN Radio

"Relentlessly prolific food book writers."
—Gael Greene, Insatiable-Critic.com

"Culinary luminaries."
—Dave Hoekstra, Chicago Sun-Times

"Masters of the gustatory universe."
—Ron Holden, The Examiner

"The food world's leading experts on flavor affinities."
—Greg Morago, Houston Chronicle

"If you look on any professional chef's bookshelf, chances are that Page and Dornenburg's books are going to be there, battered and bruised, coffee stained and taped together at the spine. Why this place of pride? Because these books contain the most useful culinary lists ever assembled."
—Michael Natkin, Herbivoracious.com

"Alternately described as cultural anthropologists and even 'the Jane Goodalls of the chef world' for their groundbreaking, award-winning works on the contemporary food revolution."
—Nycci and David Nellis, hosts, "Dishing It Out"

"The couple, co-authors of six other books that are highly regarded in the food world, are dedicated to opening up the esoteric nature of flavor."
—Emily Nunn, Chicago Tribune

"Award-winning authors and power food couple."
—Lucinda Scala Quinn, Martha Stewart Living Radio

"National Public Radio has called them 'the brightest young author team on the culinary scene today.' Their books have won or been finalists for coveted James Beard Awards for food writing."
—Jan Uebelherr, Milwaukee Journal-Sentinel

"It's not easy taking on the culinary world's biggest questions, but Karen Page and her husband Andrew Dornenburg seem to enjoy the work."
—Rachel Wharton, New York Daily News

"...Their home mantle fairly groans with other accolades for their past cookbook work. And the couple also pens the Washington Post's weekly wine column, so yeah, they know a little bit about good taste."
—Willamette Week

"Culinary bards."
—Angela Woodall, Oakland Tribune

"This dynamic duo writes some of the best reference books around."
—The Cookbook Store in Toronto

From the book jacket of THE FLAVOR BIBLE (2008):

Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. WHAT TO DRINK WITH WHAT YOU EAT, BECOMING A CHEF, DINING OUT, and THE NEW AMERICAN CHEF were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard Book Awards. In March 2007, Page and Dornenburg were named weekly wine columnists for The Washington Post. Karen Page is a graduate of Northwestern University and the Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs, and has cooked professionally in top restaurants in New York City and Boston. The couple resides in New York City.

"It's really our mission to help make America
a better place to eat, one meal at a time."
—Karen Page, as quoted in THE NEW YORK RESIDENT's cover story "Andrew Dornenburg & Karen Page:
Making America a Better Place to Eat" (12/03)

Since the publication of their groundbreaking 1995 book BECOMING A CHEF, Andrew Dornenburg and Karen Page have altered readers' perceptions of the worlds of food and drink, not to mention the very nature of culinary books.

Described a decade ago as "the brightest young author team on the culinary scene today" (NPR) and subsequently as "culinary historians," "cultural anthropologists" and even "the Jane Goodalls of the chef world" (Food & Wine Radio Network) for chronicling the contemporary food revolution and the advent of today's era of celebrity chefs, Dornenburg and Page have been characterized as "incisive, hip" (Publishers Weekly) writers whose books are "extremely popular among, and indeed essential to, professional chefs" (WOR Radio).

Their initial trilogy of books — BECOMING A CHEF, CULINARY ARTISTRY and DINING OUT — was inspired by the systems model of creativity of author Mihaly Csikszentmihalyi, who has suggested that any truly creative work is the result of interaction among 1) individual creators (e.g. chefs), 2) a domain of creativity (e.g. professional cooking), and 3) the field that makes judgments about the domain (e.g. restaurant critics).

The publication of BECOMING A CHEF: With Recipes and Reflections from America's Leading Chefs (1995; 2nd ed. 2003) has been cited by the National Culinary Review as a pivotal event in the history of American culinary education for providing "the first compendium of answers to some of the most common questions an aspiring chef can ask," and is said to have "established the category of contemporary writing on food." The 100,000-copy bestseller has been an inspiration to readers as diverse as professional chefs, CEOs and other business leaders, a PhD candidate in biochemistry, and even a former cocaine dealer turned executive chef and author. It won the 1996 James Beard Book Award for Best Writing on Food.

Frequently cited as the #1 favorite book of professional chefs and sophisticated cooks around the globe for jump-starting their creativity in the kitchen, CULINARY ARTISTRY (1996) is the first known reference on flavor compatibility and culinary composition. By allowing readers to create their own flavors, dishes and cuisines through providing an encyclopedic listing of compatible flavors, the book has proven as innovative a resource for chefs as Roget's Thesaurus was for writers. Avid fans of the book include chefs Grant Achatz (of Chicago's Alinea), John Campbell (of The Vineyard at Stockcross in Berkshire, England), Homaro Cantu (of Chicago's Moto), and Rocco DiSpirito (author of Flavor).

DINING OUT: Secrets from America's Leading Critics, Chefs and Restaurateurs (1998) was the first book ever to bring to public focus the secretive and influential work of restaurant critics, tapping as experts not only some of America's most prominent restaurant critics but also Pulitzer Prize-winning critics of architecture, media and music. The book was named one of the world's best books on gastronomy at the Gourmand World Cookbook Awards held in Perigueux, France, as well as a Finalist for both the 1999 James Beard Book Award and the 1999 Julia Child / IACP Cookbook Award.

CHEF'S NIGHT OUT (2001) provided a forum for 100 leading American chefs to explain their work, as well as to guide readers to that of other chefs each admired. The latter included chef Ferran Adria of the Michelin three-star restaurant El Bulli in Spain, in his first known appearance in an American book, which introduced a wider audience to his gastronomic innovations that have gone on to influence other chefs globally. Praised in media ranging from Business Week to Town + Country, CHEF'S NIGHT OUT was named the best culinary book of 2001 by FabulousFoods.com.

THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World (2003) provided the first characterizations of the universal lessons of and essential differences among 10 influential global cuisines. The book was a Finalist for the 2004 IACP Cookbook Award, and cited as one of the year's best culinary books in media ranging from New York magazine to the Philadelphia Inquirer to San Jose Mercury News.

WHAT TO DRINK WITH WHAT YOU EAT:  The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Leading Sommeliers (Bulfinch Press, 2006) is the first book to bridge the gap between the worlds of food and drink, providing a comprehensive guide to food and beverage matching based on more than a decade of research.  It won the 2006 Georges Duboeuf "Wine Book of the Year" Award, and the Gourmand World Cookbook Award as "Best Book on Matching Food and Wine — U.S."   In April 2007, it won the 2007 IACP Cookbook Award as "Best Book on Wine, Beer or Spirits" and was selected from nearly 500 books to receive the coveted 2007 IACP "Cookbook of the Year" Award.

THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Little, Brown, 2008) is a guide to hundreds of ingredients along with the herbs, spices and other seasonings that will allow readers to coax the greatest possible flavor and pleasure from them. It received starred reviews from Publishers Weekly and Library Journal, and was named Newsweek's "Book Pick of the Week." In May 2009, it was honored with the 2009 James Beard Book Award for Best Book: Reference and Scholarship, and in May 2010, it was honored with the 2010 Nautilus Book Award in the category of Food / Cooking / Nutrition.

From March 2007 to December 2008, Page and Dornenburg penned a wine column for The Washington Post. Going "where few wine writers have ever gone before," they focused on not only on the topic of food and wine compatibility but also such subjects as the secrets of America's best sommelier, offbeat wine grape varieties, the role of intuition in making and enjoying wine, and wine's potential to close the gap between the 'haves' and the 'have-nots.' Their column has been cited in media including About.com, AllBusiness.com, Intuition Center, Manhattan User's Guide, Martha Stewart Radio, The Week, Weekly Wine Digest, Wine Review Weekly, and WTOP Radio.

Long on the cutting edge of the worlds of food and technology, the couple hosted the "Chef's Dinner Club" — one of the Internet's earliest online food shows — as the flagship program of America Online's electronic Gourmet Guide (eGG) back  in 1995. They co-hosted the legendary Julia Child for her first-ever online chat on on AOL on June 5, 1996, as reported in the Los Angeles Times and USA Today. In 2002-03, they co-hosted the show "Chef's Night Out" on Taxi Vu, which aired in the backseats of New York City taxicabs and featured chefs ranging from Terrance Brennan (Artisanal, Picholine) to Diane Forley and Michael Otsuka (Verbena, Bar Demi) to Amy Scherber (Amy's Bread) to Tom Valenti (Ouest, 'Cesca) on where they like to eat on their nights off. In May 2006, they hosted the first-ever Live Blog from backstage at the James Beard Awards, and in October 2006, the world's first-ever gastronomic virtual book tour.

Dornenburg and Page were named to FoodReference.com's "Who's Who in Food" in 2006, and are members of the Authors Guild, International Association of Culinary Professionals, James Beard Foundation, PEN American Center, and Slow Food. Their chapter on "Choosing a Cooking School: The Role of Education in a Cooking Career" has appeared in every annual edition of Peterson's Culinary Schools. They have served as judges for a number of food and/or wine competitions, including the Old Ebbitt Grill's annual Oyster Riot oyster wine competition (along with Supreme Court Justice Antonin Scalia), the Association of Food Journalists' annual journalism awards competition, Fleet Week's "Best Chow" competition aboard The Intrepid, and the annual Tribeca Cook-Off at Tribeca Rooftop. In addition, they served on the Advisory Panel for the Dallas Wine and Food Festival's Rising Star Chefs' Contest for several years.

The couple has donated a percentage of the royalties from BECOMING A CHEF to award several scholarships through the James Beard Foundation to aspiring chefs seeking formal culinary education.  They have also awarded dinerships so that aspiring chefs could experience four-star dining.

Married since 1990, Dornenburg and Page live in New York City.

Partial Listing of Citations in Books and Professional Journals

Karen Page and Andrew Dornenburg's works and opinions are frequently cited in both scholarly and popular publications.

Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson (University of Chicago Press, 2004). Citation of Becoming a Chef.

African American Food Culture (Food Cultures in America) by William Frank Mitchell (X, 2009). Citation of Becoming a Chef.

Americans at the Table: Reflections on Food and Culture (Diane Publishing, 2004). Citation of The New American Chef.

Arranging Food Beautifully by Susan E. Mitchell (John Wiley & Sons, 1999). Citation of Culinary Artistry.

A Survival Guide for Culinary Professionals by Alan Gelb and Karen Levine (Cengage Learning, 2004). Citation of Becoming a Chef.

The Athlete's Palate Cookbook: 100 Gourmet Recipes for Endurance Athletes by Yishane Lee (Rodale Press, 2009). Citation of Karen Page and Andrew Dornenburg as serial marathoners and half-marathoners.

The Athlete's Plate: Real Food for High Performance by Adam Kelinson (VeloPress, 2009).

A Woman’s Place Is in the Kitchen: The Evolution of Women Chefs by Ann Cooper (Van Nostrand Reinhold, 1997). Citation of Becoming a Chef.

The Blue Bistro by Elin Hilderbrand (Macmillan, 2006). Citation of Becoming a Chef.

The Business of Wine: An Encyclopedia by Geralyn G. Brostrom and Jack Brostrom (Greenwood, 2008). Citation of What to Drink with What You Eat.

Careers in the Food Services Industry by Robert K. Otterbourg (Barron’s Educational Series, 1999).

Central Italy: The Collected Traveler: Tuscany and Umbria by Barrie Kerper (Fodor’s, 2000). Citation of Dining Out.

Chefs: Webster’s Quotations, Facts and Phrases (ICON Group International, Inc., 2008). Citation of Dining Out. 

The Chickin Feed Primer: A Useful Companion for Modern Families by Michelle Newcome, Mother Hen and the Chickin Coop (Chickin Feed Press, 2008). Citation of Culinary Artistry.

The Chronicle of Higher Education, “In Pursuit of a Postdoc” by Amber Watson (December 14, 2004). Citation of Becoming a Chef.

The Complete Idiot’s Guide to Success as a Chef by Leslie Bilderback (Alpha, 2007). Citation of Culinary Artistry.

Cooked: From the Streets to the Stove, From Cocaine to Foie Gras by Jeff Henderson (2007). Citation of Becoming a Chef.

Cool Careers for Girls in Food by Ceel Pasternak and Linda Thornburg (2001). Citation of Becoming a Chef.

Cool Careers Without College for People Who Love Food by Kerry Hinton (2009). Citation of Becoming a Chef.

Critics, Ratings, and Society: The Sociology of Reviews by Grant Blank (Rowman & Littlefield, 2006). Citation of Karen Page and Andrew Dornenburg.

Culinary Fictions: Food in South Asian Diasporic Culture by Anita Mannur (American Literatures Initiative, 2009). Citation of Becoming a Chef.

Current Biography Yearbook, Volume 66 (2005).

East Main Street: Asian American Popular Culture b y Shilpa Davé, LeiLani Nishime, and Tasha G. Oren (NYU Press, 2005). Citation of Becoming a Chef.

Eating Architecture, b y Jamie Horwitz and Paulette Singley (MIT Press, 2004). Citation of Culinary Artistry.

Emeril!: Inside the Amazing Success of Today’s Most Popular Chef‎ by Marcia Layton Turner (John Wiley & Sons, 2004). Citation of Becoming a Chef.

Enogastronomia a arte de harmonizar cardápios e vinhos by Deise Novakoski and Renato Freire (Senac, 2005). Citation of Becoming a Chef.

The Flavors of Life: Culinary Reflections of Mary Nell Reck by The Coronado Club of Houston (The Coronado Club of Houston , 2004). Citation of Culinary Artistry.

Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers by Irena Chalmers (Beaufort Books, 2008). Citations of Becoming a Chef and Culinary Artistry.

Food and Nutrition by Dayle Hayes and Rachel Laudan (Marshall Cavendish, 2009). Citation of Becoming a Chef.

The Fourth Star: Dispatches from Inside Daniel Boulud’s Celebrated New York Restaurant by Leslie Brenner (Clarkson Potter, 2002). Citation of Becoming a Chef.

French Food: On the Table, On the Page, and in French Culture by Lawrence R. Schehr and Allen S. Weiss (Routledge, 2001). Citation of Becoming a Chef.

Garde Manger: The Art and Craft of the Cold Kitchen by The Culinary Institute of America (John Wiley & Sons, 2008). Citation of Andrew Dornenburg and Karen Page’s article “Tall Food Tales” that was published in the National Culinary Review, January 1997.

Globalization: Critical Concepts in Sociology b y Roland Robertson and Kathleen E. White (Taylor & Francis, 2003). Citation of Becoming a Chef.

The Gospel of Food: Why We Should Stop Worrying and Enjoy What We Eat by Barry Glassner (Harper Perennial, 2007). Citation of Dining Out.

Group & Organization Management, “Cultural Intelligence in Global Teams: A Fusion Model of Collaboration” by M addy Janssens of Katholieke Universiteit Leuven and Jeanne M. Brett of Northwestern University, Vol. 31, No. 1, 124-153 (2006). Citation of Culinary Artistry.

Gutsy Women: More Travel Tips and Wisdom for the Road by Marybeth Bond (2001).

How to Pray for Your Wife: A 31-Day Guide by Mark A. Weathers (Good News Publishers, 2006). Citation of Culinary Artistry.

The Humanistic Psychologist, “Rigorously Respecting the Person: The Artistic Science of Experiential Personal Constructivism” by Dr. Larry M. Leitner of the Psychology Department, Miami University, Oxford , Ohio; Volume 33, Issue 4, 305 – 319 (January 2005). Citation of Culinary Artistry.

I Want to Be a Chef by Stephanie Maze and Catherine O’Neill Grace (Houghton Mifflin Harcourt, 1999). Citation of Becoming a Chef.

If You Can Stand the Heat: Tales from Chefs and Restaurateurs by Dawn Davis (Penguin, 1999). Citation of Becoming a Chef.

I'm Just Here for the Food by Alton Brown (Stewart, Tabori & Chang, 2006). Citation of Culinary Artistry.

In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools by the Culinary Institute of America (Wiley, 2007). Citation of Culinary Artistry.

In The Sweet Kitchen: The Definitive Baker’s Companion by Regan Daley (Artisan, 2001). Citation of Culinary Artistry.

Journal of Hospitality and Tourism Research, review of Dining Out by William M. Chernish, Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston (2002).

Juice!: Delicious Juices to Enjoy Throughout the Day by Pippa Curbeth, L. Cameron, Lindsay Cameron Wilson, J. Schneider and Henja Schneider (Inmerc, 2005). Citation of Culinary Artistry.

Knives at Dawn by Andrew Friedman (Free Press, 2009). Citations of Culinary Artistry and The Flavor Bible.

Love What You Do: Building a Career in the Culinary Industry by Dorothy Cann Hamilton et al (iUniverse, 2009). Citation of Becoming a Chef.

Mehr Leidenschaft Recherche: Skandal-geschichten und Enthüllungsberichte by Thomas Leif (VS Verlag, 2003). Citation of Dining Out.

Mike Colameco's Food Lover's Guide to New York City by Mike Colameco. (John Wiley & Sons, 2009). Citation of the authors dining at Alain Ducasse's restaurant Adour.

Nice Job!: The Guide to Cool, Odd, Risky, and Gruesome Ways to Make a Living by Jake Brooks and Jamie Rosen (Ten Speed Press, 1999). Citation of Dining Out.

Opportunities in Culinary Careers by Mary Deirdre Donovan (McGraw-Hill Professional, 2003). Citations of Becoming a Chef and Culinary Artistry.

The Organic Cook’s Bible by Jeff Cox (John Wiley & Sons, 2006). Citation of Culinary Artistry.

The Organic Food Shopper’s Guide: What You Need to Know to Select and Cook the Best Food on the Market b y Jeff Cox (John Wiley & Sons, 2008). Citation of Culinary Artistry and The New American Chef.

The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set by Andrew F. Smith (Oxford University Press, 2004). Citation of Dining Out.

Passaporte para o sabor: tecnologias para a elaboração de cardápios b y Ronaldo Lopes Pontes Barreto (Senac, 2002).

Peace, Love and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale, 2005). Citation of Culinary Artistry.

Pierre Bourdieu, Volume 4, edited by Derek Robbins (2000). Citation of Becoming a Chef.

The Portable Postmodernist b y Arthur Asa Berger (Rowman Altamira, 2003). Citation of Culinary Artistry.

The Professional Chef by the Culinary Institute of America (John Wiley & Sons, 2006). Citation of Becoming a Chef.

Professional Cooking by Wayne Gisslen (John Wiley and Sons, 2006). Citation of Culinary Artistry.

Professional Cooking for Canadian Chefs by Wayne Gisslen (John Wiley and Sons, 2006). Citation of Culinary Artistry.

Quantity Food Production, Planning, and Management, 3rd Edition by John B. Knight and Lendal H. Kotschevar (John Wiley & Sons, 2000). Citation of Dining Out.

The Reach of a Chef: Beyond the Kitchen ‎ by Michael Ruhlman (Viking, 2006). Citation of Becoming a Chef.

Resource Guide for Food Writers by Gary Allen, Culinary Institute of America (Routledge, 1999). Citation of Culinary Artistry.

The Restaurant: From Concept to Operation b y John R. Walker (John Wiley & Sons, 2008). Citation of Becoming a Chef.

The Restaurants Book: Ethnographies of Where We Eat by David Beriss and David Sutton (University of Michigan, 2007).

Sakes: Webster's Timeline History, 2005-2007 by Icon Group International (ICON, 2009). Citation of What to Drink with What You Eat.

Savory Sweets: From Ingredients to Plated Desserts by Amy Felder (John Wiley and Sons, 2007). Citation of Culinary Artistry.

Secrets of Chicago Chefs Cookbook by Nancy Miller (Tobe Publishing, 2004). Citation of Culinary Artistry.

The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman (Penguin, 2001). Citation of Dining Out.

Strategic Questions in Food and Beverage Management (Hospitality, Leisure and Tourism) by Roy C. Wood (Butterworth-Heinemann, 2000). Citation of Dining Out.

Sweet Potatoes Cooking School Presents Wicked Good Food by Matthew Williams (iUniverse, 2009). Citation of Becoming a Chef.

Techniques of Healthy Cooking by the Culinary Institute of America (John Wiley and Sons, 2007). Citation of Culinary Artistry.

Tourism and Gastronomy by Greg Richards (Routledge, 2002). Citation of Dining Out.

The Unofficial Guide to Hot Careers by Shelly Field (John Wiley & Sons, 2000). Citation of Becoming a Chef.

Welke wijn waarbij b y H. Duijker (Inmerc, 2000). Citation of Dining Out.

What to Read: The Essential Guide for Reading Group Members and Other Book Lovers by Mickey Pearlman (Harper, 1999). Citation of Becoming a Chef.

Wine at Your Fingertips by Jennifer D. Frank (Alpha, 2008). Citation of What to Drink with What You Eat.

"The foremost experts on the secrets of success behind America's best chefs and restaurants, James Beard Award-winning authors
Andrew Dornenburg and Karen Page have written several
bestselling books on America's vibrant restaurant culture."
—Amazon.com, in the authors' article The Cult of Celebrity Chefs

Karen Page & Andrew Dornenburg interview chefs Terrance Brennan
of Picholine (left) and Tom Valenti of Cesca (right) for TaxiVu

"The Bestest Ever Cookbook?...All of Karen Page and Andrew Dornenburg's books. Just good reads."
—Judy Amster, cookbook specialist and consultant, with Kim Ricketts Books (Seattle) and formerly of Powell's Books for Cooks (Portland)

"The two of them, relentlessly prolific food book writers (okay, I’m jealous), often show up at dinner glowing from a five-mile run to cap a deadline day."
—Gael Greene, Insatiable-Critic.com (New York City)

"Flavor masters."
—J.M. Hirsch, The Associated Press

"[Tonight's guests] are three people who know everything there is to know about food:  Andrew Dornenburg and Karen Page, and [Chicago magazine's Chief Dining Critic] Dennis Ray Wheaton..."
—Milt Rosenberg, renowned host of Extension 720 on WGN (Chicago)

"WOW!! I have worked with a lot of authors over the years, but you are absolutely THE BEST! Thank you for everything you are doing to make BECOMING A CHEF a star. Your book is truly unique and is destined to make a real difference in the market."
—Marianne Russell, President, Van Nostrand Reinhold

"Andrew Dornenburg and Karen Page...are very prolific writers whose...books are extremely popular among, and indeed essential to, chefs in America.”
—Arthur Schwartz, award-winning author and radio host

"Just wanted to thank you for an amazing presentation.  Jim, Gerry and I were very excited about the ideas that you came up with and we look forward to sharing them with the rest of the team."
—Jennifer Stein, brand manager, Sara Lee Corporation

"They've been called the 'Dynamic Duo of Dining'...and every time they sit down to write a new book, two things happen: First, they create a whole new genre of food writing, which started with their first book BECOMING A CHEF and which they also did with my personal favorite DINING OUT; and second, that book goes on to win at least one major cookbook award."
—Pat Tanner, host, "Dining Today" on WHWH Radio (Princeton, NJ)

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Did you know...that the restaurant industry employs an estimated 12.5 million people, making it the nation's largest employer outside of government?