Andrew & Karen at the Paris Cookbook Fair,
after winning the Gourmand Book Award in 2012
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
—Grant Butler, The Oregonian
"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,'
—Rebekah Denn, The Seattle Post-Intelligencer
"Authors Karen Page and Andrew Dornenburg keep building these wonderful bridges and then helping us cross them...They are two of my all-time favorite guests...and two of the greatest teachers I know."
—Jennifer English, "Bottoms Up," KFNX Radio in Phoenix
"Two of my favorite authors...Outstanding."
—Tim Ferriss, #1 New York Times bestselling author of The 4-Hour Workweek and The 4-Hour Body
"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
"Their books [are] classics for every thoughtful cookbook shelf."
—Jenn Garbee, LA Weekly
"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
—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
"I have raved upside down and backwards about the books that Karen and Andrew
crank out...What I love about their publications is the sense of creative culinary OCD that they bring to food and wine."
—Katie Pizzuto, Gonzo Gastronomy
"Award-winning authors and power food couple."
—Lucinda Scala Quinn, Martha Stewart Living Radio
"The husband-and-wife team are among the most highly-esteemed authors in the food
world and rightly so."
—Charlie Suisman, ManhattanUsersGuide.com
"This wine-and-food-savvy couple are the award-winning co-authors of many
previous definitive guides."
—Lettie Teague, The Wall Street Journal
"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."
—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 FOOD LOVER'S GUIDE TO WINE (2011):
Cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Nina and Tim Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), Karen Page and Andrew Dornenburg are the former weekly wine columnists for The Washington Post. Their books THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT, THE NEW AMERICAN CHEF, and DINING OUT were all winners of or finalists for James Beard, IACP, and/or Gourmand World Cookbook Awards. Their cult classic CULINARY ARTISTRY has been called a favorite by chefs around the globe — including Grant Achatz, Michael Laiskonis, and several "Top Chef" winners — and BECOMING A CHEF was praised by Julia Child, who said she kept a copy by her bed (it's now part of the Julia Child's Kitchen exhibit at The Smithsonian). A graduate of Northwestern and the Harvard Business School, Karen Page was one of 100 distinguished alumnae named by Northwestern's President as a founding member of The Council of 100. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and cooked professionally in top restaurants in New York and Boston. The married couple lives in Manhattan.
"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" (December 2003)
Karen Page and Andrew Dornenburg are the award-winning author team behind some of the
world’s most influential books on food and drink, which have been described by The New Yorker
as “the best place to experience the cult of the New American chef.” They were cited in Relais
& Châteaux’s magazine L’Âme et l’Esprit as two of a dozen “international culinary luminaries,”
along with Gael Greene, Patrick O’Connell, Alice Waters, and Tim and Nina Zagat. As “accomplished
authors, respected food authorities, and industry leaders,” Page and Dornenburg were
named Honorary Culinary Ambassadors by the Culinary Institute of America and were featured
as among those at the forefront of American dining on the cover of the 50th anniversary issue
of Chef magazine.
They have made appearances as keynote speakers globally, including at the 92nd Street Y in
New York City; the Culinary Institute of America in Hyde Park, New York, and St. Helena, California;
the Faulkner Society Words and Music Festival in New Orleans; the Flavor Experience in San
Diego; the Flemish Primitives in Bruges, Belgium; Food Educators Network International in New
Orleans; Gastronomy by the Seine in Paris; the Harvard Business School in Boston; the International
Association of Culinary Professionals in Philadelphia and Portland, Oregon; the Medill
School of Journalism at Northwestern University in Evanston; the Pillsbury Bake-Off in Orlando;
Relais & Châteaux in Chicago and New York City; the Schlesinger Library at Radcliffe College in
Cambridge, Massachusetts; the Smithsonian Institution in Washington, DC; and Women Chefs
& Restaurateurs in Louisville, New York, and Washington, DC, along with numerous other cooking
schools across America.
The authors have been interviewed by "Today" show host Matt Lauer and "Good Morning America"
hosts Juju Chang and Bianna Golodryga and have appeared on "At the Chef’s Table" (PBS), "CBS
News Weekend with Dan Raviv," "Chef’s Table" (WHYY), CNBC, CNN, "The Diane Rehm Show" (NPR), "Extension 720 with Milt Rosenberg" (WGN), the Food Network, "Food Talk with Mike Colameco"
(WOR), "Good Food" (KCRW), "The Kojo Nnamdi Show" (WAMU), "The Leonard Lopate Show" (WNYC),
Martha Stewart Living Radio, "MasterChef" (BBC), "Morning Edition" (NPR), "NY1 News," "The Ronn
Owens Show" (KGO), "The Splendid Table" (NPR), "Weekday with Steve Scher" (KUOW), and other
leading TV and radio shows.
As former weekly wine columnists for The Washington Post, which won the 2009 James Beard
Award for best newspaper food section during their tenure, Page and Dornenburg had their columns
syndicated to dozens of newspapers across the country and around the world. Their column
about Queen Elizabeth II’s historic visit to Jamestown and Virginia wines was featured in The
Week, the newsweekly distilling the best of news, opinion, and ideas from the U.S. and international
A native of Detroit, Karen Page was offered admission to Northwestern University at age
16. While there, she conducted research under a grant from the National Endowment for
the Humanities and was named one of six honorable mentions in Glamour magazine’s Top 10
College Women competition. Honored with the National Organization for Women’s Susan B.
Anthony Award for founding the National Association of Young Professional Women, she later
earned her MBA at Harvard, which named her one of five finalists for the Fitzie Foundation
Award, recognizing the most outstanding woman student. Page was one of a hundred outstanding
alumnae named by Northwestern University’s president to the Council of 100, and she was
featured in 1994 as one of six outstanding Harvard Business School alumnae in the HBS Bulletin.
She served a two-year term on the board of directors of Women Chefs & Restaurateurs and was
granted the Melitta Bentz Award for Women’s Achievement in honor of the billion-dollar German
coffee-products company’s female founder. She has served on the steering committee for the
Citymeals-on-Wheels Annual Power Lunch for Women for the past decade.
San Francisco native Andrew Dornenburg is a former restaurant chef who cooked at top
restaurants in New York and Boston with Anne Rosenzweig, Chris Schlesinger, and Lydia Shire;
catered for leading art galleries and museums; and cooked at the James Beard House. He studied
with the legendary Madeleine Kamman at the School for American Chefs at Beringer Vineyards
in Napa Valley and earned his sommelier certificate from the Sommelier Society of America.
Dornenburg was cited by Regis Philbin on Regis and Kelly and in the New York Post’s “Page Six”
as one of McDonald’s most famous former employees (along with Jeff Bezos, Jay Leno, and
Shania Twain), and is profiled alongside Bezos, Leno, actress Andie McDowell and restaurateur Drew Nieporent in Cody Teets' book Golden Opportunity: Remarkable Careers That Began at McDonald's (Simon & Schuster, Fall 2012).
Paired personally as well as professionally, the two have been married since 1990, when
they ran the Montreal International Marathon together on their honeymoon. They live in New
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, Karen Page and Andrew Dornenburg 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), Rocco DiSpirito (author of Flavor), and Michael Laiskonis (pastry chef at Manhattan's Le Bernardin, who praised it to Saveur in February 2009).
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. In 2011, Forbes columnist Alex Munipov named it one of the 10 best cookbooks in the world of the past century.
THE FOOD LOVER'S GUIDE TO WINE (2011) was not only one of the most acclaimed books of 2011, but it is also one of the most honored wine books ever. It was named "The Best Wine Book of 2011" based on 195 year-end "Best Of" lists (including those of the Chicago Tribune, Huffington Post, LA Weekly, Minneapolis Star Tribune, San Francisco Chronicle, Vancouver Sun, and the Wall Street Journal) compiled by the website EatYourBooks.com. It won the 2011 Gourmand Wine Book Award in its category for the United States, and was named "Best in the World" in its category at the Gourmand World Cookbook Awards held at the Folies-Bergeres in March 2012. In addition, it won a Silver Medal at the 2012 Nautilus Book Awards. It was also one of just 16 food/wine books published in 2011 to be named a Finalist for both of the two most prestigious awards for culinary literature: the James Beard Book Award (in the category of Reference & Scholarship) and the IACP Book Award (in the category of Wine, Beer or Spirits).
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.
Partial Listing of Citations in Books and Professional Journals
Karen Page and Andrew Dornenburg's works and opinions have been widely influential and are frequently cited in both scholarly and popular publications, such as:
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 (Greenwood, 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.
A Survivor's Guide to Kicking Cancer's Ass by Dena Mendes (Hay House, 2011). Citation of The Flavor Bible.
A Taste for New York: Restaurant Reviews, Food Discourse, and the Field of Gastronomy in America by Mitchell Davis (New York University, 2009). Citation of Dining Out.
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.
Beverage Basics: Understanding and Appreciating Wine, Beer and Spirits by Robert W. Small (John Wiley & Sons, 2011). Citation of What to Drink with What You Eat.
Bitters: A Spirited History of a Classic Cure-All by Brad Thomas Parsons (Ten Speed Press, 2011). Citation of The Flavor Bible.
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.
Career Opportunities in Journalism by Jennifer Bobrow Burns and Janice Castro (Ferguson, 2007). Citation of Dining Out.
Career Opportunities in Travel and Hospitality by Jennifer Bobrow Burns and Joseph A. McInerney (Ferguson, 2010). Citation of Becoming a Chef.
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.
The Complete Idiot’s Guide to Wine and Food Pairing by Jaclyn Stuart and Jeanette Hurt (Alpha, 2010). Citation of What to Drink with What You Eat.
The Complete Idiot's Guide to Wine Basics, 2nd edition, by Tara Q. Thomas. Citation of What to Drink with What You Eat.
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).
DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks by Marcia Simmons (Adams Media, 2011). Citation that "The work of the following people was extremely useful for research and inspiration: Karen Page and Andrew Dornenburg."
East Main Street: Asian American Popular Culture by Shilpa Davé, LeiLani Nishime, and Tasha G. Oren (NYU Press, 2005). Citation of Becoming a Chef.
Eating Architecture, by 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.
Icons of American Cooking by Elizabeth S. Demers and Victor W. Geraci (ABC-CLIO, 2011). 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.
The I Love Trader Joe's Party Cookbook by Cherie Mercer Twohy (Ulysses, 2011). Citation of What to Drink with What You Eat.
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.
The Kentucky Bourbon Cookbook by Albert W. A. Schmid and Dean Fearing (The University Press of Kentucky, 2010). Citation of What to Drink with What You Eat.
The Kitchen Counter Cooking School by Kathleen Flinn (Viking, 2011). Citation of The Flavor Bible.
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.
The Modern Gentleman: A Guide to Essential Manners, Savvy and Vice, 2nd edition by Jason Tesauro and Phineas Mollod (2011). Citation of What to Drink with What You Eat.
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 Companion to American Food and Drink by Andrew F. Smith (Oxford University Press, 2007). Citation of Dining Out.
The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set by Andrew F. Smith (Oxford University Press, 2004). Citation of Dining Out.
Paris: The Collected Traveler by Barrie Kerper (Vintage, 2011). Citation of What to Drink with What You Eat.
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 by 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). Citation of Becoming a Chef.
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.
Serve Yourself by Joe Yonan (Ten Speed Press, 2011). Citation of The Flavor Bible.
Simply Sugar and Gluten-Free by Amy Green (Ulysses Press, 2011). Citation of The Flavor Bible.
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.
Strategies to Reduce Sodium Intake in the United States by Jane E. Henney (Committee on Strategies to Reduce Sodium Intake, Institute of Medicine, 2010). Citation of The Flavor Bible.
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.
True Food: Eight Simple Steps to a Healthier You by Melissa Breyer, Annie B. Bond, and Wendy Gordon (S, 2010). Citation of The Flavor Bible.
Turning the Tables by Steven A. Shaw (William Morrow, 2005). 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.
Wine Drinking for Inspired Thinking by Michael J. Gelb (Running Press, 2010). 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)
—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?