Andrew Dornenburg and Karen Page

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Index of restaurants mentioned on our Blog:

Adour (1/24/08)
Al Di La (5/21/05)
Alain Ducasse (6/2/06)
Ali Baba (11/28/06)
Alinea (10/21/05)
Alto (1/26/06)
Amma (4/30/06)
An American Place (9/05)
Annisa (12/19/06)
Appellation (5/31/06)
Aquavit (1/23/06)
Aroma (8/23/05)
Artisanal (7/3/05)
Asiate (2/2/06)
August/N.O. (7/22/06)
August/NYC (7/10/06)
A Voce (4/19/06)
Awash (3/23/08)
Babbo (6/18/06)
Bamn! (9/10/06)
Bar Americain (8/6/05)
Bar Carrera (7/31/06)
Bar Milano (5/2/08)
Barbara-Jo's (11/06)
Bar-bo-ne (10/22/06)
Barbounia (5/3/06)
Barca 18 (10/29/06)
Bayona (7/19/06)
Beckta Dining (6/10/05)
Bennison Bakery (4/07)
Benoit (4/22/08)
Beppe (11/17/05)
Bernard Magrez (6/2/06)
Bette (5/31/06)
Big Apple BBQ (6/07)
Big Nick's (10/12/08)
Bloodroot (6/24/06)
Blue Hill (8/20/05)
Blue Smoke (6/26/05)
Bob Lobster (8/9/06)
Bodegas Farina (11/16/04)
Bond 45 (9/28/05)
Bracco Wines (8/22/06)
Brown's (8/9/06)
Burger Joint (1/27/05)
Cafe Adelaide (11/4/06)
Cafe des Artistes (4/05)
Cafe Frida (9/23/07)
Cafe Gray (5/8/05)
Caracas Arepa (9/10/06)
Casaville (11/07)
Celeste (5/29/06)
Chanterelle (8/26/07)
Chefs&Champagne (7/08)
Chez Le Chef (10/2/05)
Chez Panisse (11/06)
Chick-fil-A (2/10/07)
Chikalicious (4/7/06)
Chinatown Brasserie (6/5)
Compass (12/17/06)
Cookbook Stall (12/6/06)
Cookshop (10/25/05)
Cru/Vancouver (11/06)
Cucharamama (1/08)
Cuvee (7/19/06, 11/06)
Dahlia Lounge (11/06)
Daisy May's BBQ (12/07)
Darna (7/3/06)
Dave's Italian (10/21/05)
DB Bistro (1/26/06; et al)
Dell'Anima (4/08) (1/08)
Devi (11/07)
Diva at the Met (11/06)
Dona (4/17/06)
Dottie's (12/3/06)
Double Crown (9/08)
Dressing Room (8/07)
El Cholo (10/07)
Eleven Madison (7/12/06)
El Parador (8/21/05)
The Emerson (3/7/06)
En Plo (3/16/06)
Evergreen Shanghai (9/06)
Fig + Olive (4/26/05)
Flatiron Lounge (5/8/06)
Forge (7/29/08)
Four Seasons (6/24/05)
Frere Jacques (8/12/05)
Frontera Grill (4/8/05)
Galatoire's (11/06)
Garrett Popcorn (12/07)
Gilt (10/7/07) (2/14/06)
Good Burger (10/3/05)
Gramercy Tavern (12/06)
Grom (5/07)
Hearth (8/13/05)
Heidelberg (3/16/06)
Hundred Acres (7/19/08)
In-N-Out Burger (11/06)
Indochine (7/31/06)
Inn at Little Wash'tn (3/05)
'ino (6/21/05)
Inside (10/26/05)
Inside Park (9/08)
In Tent (8/4/06)
Jack's Luxury (6/27/06)
Jean Georges (5/13/06)
Jerry's (6/13/06)
Jimmy's (11/3/05)
Jimmy's No. 43 (3/07)
Jovia (10/23/05)
Kai (7/7/05)
Katsuhama (10/22/06)
Katz's Deli (8/1/05)
La Cote Brasserie (7/06)
Lady M (5/30/06)
Lai Wah Heen (7/14/05)
Lasagna (3/20/07)
Le Bernardin (3/16/06)
L'Ecole (8/10/06)
Lobster Inn (8/07)
Lola (11/06)
L'Orange Bleue (4/26/05)
Mama's (12/3/06)
Maremma (4/22/06)
Matsuri (5/2/08)
Maxie (4/17/06)
Menchenko-Tei (8/14/05)
Mercadito (10/17/05)
Mermaid Inn (8/22/05)
Meskel (3/23/08)
Metro Marche (1/22/07)
Mie Jakarta (7/15/06)
The Modern (4/1/06)
Momofuku (6/10/05)
Monday Room (4/07)
Morrison-Clark (11/07)
Mother's/N.O. (7/22/06)
Moto (4/8/05)
Musso & Frank (10/07)
Naha (4/07)
Nectar (4/30/06)
Nice Matin (1/22/07)
Nobu 57 (4/5/06)
NoHo Star (3/28/06)
NoMI (9/08)
Nougatine (5/13/06)
Odeon (2/10/06)
oms/b (8/8/06)
Osteria Del Stato (4/8/05)
Osteria Mozza (10/07)
Park Ave. Autumn (11/07)
Park Ave. Summer (7/07)
Park Hyatt DC (11/07)
Patroon (7/18/08)
Pearl Oyster Bar (5/28/06) Penelope (10/16/05)
Perry Street (9/20/05)
Per Se (4/5/06)
Pera Brasserie (11/16/06)
Peter Luger (3/22/06)
Petite Abeille (9/4/05)
Petrossian (12/22/06)
Philippe's (10/07)
Phoenix Garden (9/16/05)
Piano Due (3/23/06)
Picholine (10/1/07)
Pizza Napoletana (3/3/05)
Pizzeria Mozza (10/07)
Porter House NY (8/07)
Prune (6/13/06)
Public (8/5/05)
Quince (4/07)
Rai Rai Ken (9/10/06)
Rancho La Puerta (12/05)
Rangoli (11/06)
Rao's (10/6/06)
Rat's (4/22/06)
Ray's Ice Cream (1/07)
Rice (8/25/06)
Riingo (2/18/05)
Roberto Passon (12/05)
Rosendale Cement (9/05)
Rugby Grille (1/30/07)
Ryland Inn (7/28/05)
Sahara's (4/20/06)
Saito's/Seattle (11/06)
Sakagura (7/21/05)
Salt Cellar (10/08)
Salumi (11/06)
San Domenico (2/1/06)
Sanford (4/8/05)
Saravanaas (7/31/06)
Second Ave. Deli (1/08)
Shake Shack (3/31/06)
Shangri-La (1/30/07)
Sheridan Square (7/12/08)
Shun Lee Palace (12/05) Sip Sak (8/13/06)
SmorgasChef (11/10/05)
Solera (2/10/06)
Sophie's Cuban (8/15/05)
South Gate (5/2/08)
Southern Hospitality (8/07)
Spigolo (1/31/07)
Sushi Samba (11/4/06)
Tasting Room (10/16/05)
The Monday Room (4/5/07)
Thomas Henkelmann (6/24/06)
Tia Pol (5/31/06)
Tibetan Kitchen (8/8/06)
Tiffin Wallah (8/07)
Top Pot Donuts (11/06)
Tout Va Bien (2/2/07)
Trio (11/6/05)
Tru (4/8/05)
Uglesich's (2/28/05)
Upstairs (9/4/05)
Vij's (11/06)
Vintage (7/28/05)
Walter's (6/24/06)
West Bank Cafe (8/18/06)
West End Bistro (11/07)
Wild Edibles (3/17/07)
Wild Salmon (6/07)
Woodman's (8/9/06)
Zafra (6/07)
Zarela (7/10/05)
Zaytinya (11/07)
Zen Burger (1/08)
Zip Burger (7/3/06)
Zola (5/2/08)

A rotating list-in-formation of some of the (mostly) food- and drink-related sites we've enjoyed:

101 Cookbooks
Accidental Hedonist
A Cooking Life
Add An Egg
A Hamburger Today
a la carte
Alfonso Cevola
Alice Feiring
All Business - Restaurants
Almost Turkish
Amateur Gourmet
Amuse Bouche
An Edge in the Kitchen
An Obsession with Food
Andrea Strong
Anthony Bourdain
Ayun Halliday

Basic Juice
Beer Blog
BlogCritics Magazine
Butter on the Endive
Chef Talk

Chez Pim
Chocolate and Zucchini
Clive's Wines
Cocktail Chronicles
Cooking for Engineers
Cooking with Amy
Cork and Knife
Daily Munch
Daily Olive
David Lebovitz
Delicious Days
DeLong Wine Moment
DM WineLine
Dorie Greenspan
Drink Boy
Drink Boy - Blog
Dr. Vino
Eat Drink One Woman
Ed Levine Eats
El Bulli
Enoch Choi, MD
Fabulous Foods
Food in the Library
Food Reference
Fork and Bottle
Frantic Foodie
FriedChickenCheesesteak Gastronomic Guesswork
Gina DePalma
Girl Who Ate Everything
Global Chefs
Gluten-Free Girl
Good Food
Grub Street
Harold McGee
Hiroko's Kitchen
Ideas in Food
It Is Just Grape Juice
Jaden's Steamy Kitchen
Japanese Food Report
Jeffrey Morgenthaler
Jenny McCoy
Johnny Iuzzini
Jonathan Gold
Joe Bastianich
Lenn Devours
Life of Reiley
Local Wine Events
Mama Cooks
Manhattan User's Guide
Mario Batali
Mexican Food
Michael Laiskonis
Nat Decants
Off the Broiler
Plate Lunch
Professor Bainbridge
Rambling Spoon
Roots and Grubs
Rose Levy Beranbaum
Ruth Reichl
Sally's Place
Salt and Pepper
Savory New York
Savory Sojourns
Seattle Tall Poppy
Serious Eats
Slow Food
Smitten Kitchen
Stained Teeth
Steamy Kitchen
Tasting Menu
The Ethicurean
The Food Section
The Kitchn
The Passionate Cook
The Pour
The Sake Diaries
The Spice Must Flow
The Spirit World
Traveler's Lunchbox
Urban Feed
Vino Cibo
Water Into Wino
Wednesday Chef
Wilf's Wine Press
Wine Anorak
Wine Century Club
Wine Lovers Page
Wine News Review
Wine Terroirs
Wine Travel Guides
Wines and Vines
Writing with my Mouth Full

Not listed above? Please let us know about your food or drink blog by emailing

Our Books:

The Flavor Bible
What to Drink with What You Eat
Becoming a Chef
The New American Chef
Chef's Night Out
Dining Out
Culinary Artistry

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Blog of Award-winning authors
February 2009

Named one of's "Top 10 Food Blogs"

Named one of The Fifty Best Links for Epicureans

Named to MUG 400 for "distinctive contribution to life in New York"

"Andrew Dornenburg and Karen Page monitor the pulse of the food world like nobody's business. There's a fantastic database of restaurant reviews, too."
Babbo pastry chef Gina DePalma

"Page and Dornenburg also write one of the most informative and engaging food/wine blogs on the planet. Check it out."
Bestselling author Michael Gelb

"If you asked me what I came into this world to do,
I will tell you: I came to live out loud."

Critic and novelist Emile Zola (1840-1902)

"There is nothing under the sun better for man than to eat, drink, and be merry. Go, therefore, eat your bread with joy and drink your wine with cheer.
Ecclesiastes 8:15

Tuesday, February 24, 2009 Quotation of the Day, courtesy of daily Good, a free daily enewsletter that without cost, advertising, or agendas delivers "a little bit of inspiring goodness" to more than 100,000 readers, including us:

"Be kind, for everyone you meet is fighting a hard battle."

Sunday, February 15, 2009 Here's wishing the Mayor of Central Park Alberto Arroyo (the subject of our July 8, 2007 Blog) a very Happy Birthday! There's a heartwarming article by Charles Wilson in today's New York Times entitled "Helping Hands Keep a Jogging Icon Going" chronicling nonagenarian Alberto's stroke this past August, and how the running community is helping him visit his beloved Central Park several days a week. The Times reports that Alberto is turning 93 on Sunday.

Saturday, February 14, 2009 Andrew writes, "I wanted to write something special this Valentine's Day — and not just in Karen's Valentine's Day card.

When we came out with our first book in 1995, we agreed to list our names alphabetically, never realizing that Karen's name as the second-listed author would get dropped repeatedly.

We also never realized that people would assume I was the primary aruthor of our books because my name came first.

And we never realized that even though Karen's name finally comes first on THE FLAVOR BIBLE, that my name would still be listed first on many bookstore Web sites and blogs.

In our last two books, I went so far as to thank Karen for being the primary author of all our books in the Acknowledgments.

So on this Valentine's Day, I wish to acknowledge not only my love for my best friend, wife and co-author, but to stop short of jumping on Oprah's couch to say, "I love this woman who is the lead author and visionary of all of our work — not simply books, but newsletters, Blogs and speeches."

I have not been sitting by idly. We do work together, bringing different strengths and different points of view, and I am proud of my contributions to our work. But let's get serious; I am a dyslexic former chef with a great love of cooking and writing (and please take note of the order of the last part).

None of this should come as a surprise to those who know Karen, who studied journalism at Northwestern and has an MBA from Harvard. Despite having ideas for other topics, somehow her muse became the culinary world and the incredible people who are a part of it. In fact, the reason for her initial foray into this world was to help one particular aspiring chef: me.

So, on this Valentine's Day, I wish all of you who have benefited from and found inspiration in our books to join me in raising a glass and a toast to the person primarily responsible for all of them. For those who found BECOMING A CHEF the inspiration for joining our field, for those who've found CULINARY ARTISTRY their favorite or "most-used" cookbook, and for those who have found the perfect pairing in their glass or on their plate in WHAT TO DRINK WITH WHAT YOU EAT or THE FLAVOR BIBLE I can't think of a better Valentine than to once again remind all of you that if our work has earned a place in your heart, you should have a place for Karen right next to it.

Happy Valentine's Day, Karen."

We joined "Living Today" host Mario Bosquez at Martha Stewart Living Radio at Sirius yesterday afternoon, and talked about some great dishes and pairings for Valentine's Day.

With the exquisite Ayala Rose Majeur Champagne (about $50), we paired Wild Edibles smoked salmon and blini.

With both 2007 Jackson-Triggs Proprietors' Reserve Vidal Icewine ($25) and the 2006 Inniskillin Vidal Gold Icewine ($75), we paired Dieter Schorner's unbeatable Tarte Tatin (from the recipe in CULINARY ARTISTRY).

Talk about matches made in heaven!

Shad filet with bacon, and shad roe, at the Oyster Bar

Tuesday, February 10, 2009 Karen had her first delicious taste of shad roe several years ago thanks to chef Terrance Brennan of Picholine in Manhattan, and she's been a fan of this seasonal delicacy ever since. So it was with not a little excitement that we learned yesterday that it's shad and shad roe time again!

The Grand Central Oyster Bar served its first shad of the season yesterday and when we stopped by for a taste, General Manager Jonathan Young let it slip that British actor Terence Stamp shares our fondness for it. This week's shad is flown in from Georgia, but as the shad swim upstream they will be flown in from other cities along their journey.

While the shad filet is prepared very simply, requiring a squeeze of lemon and a sprinkle of salt to finish it off, the Grand Central Oyster Bar kitchen accents the nutty, slightly liver-like taste of shad roe by serving it with bacon, and we heartily endorse the flavor pairing of shad roe and bacon. But the real triumverate here is the flavor of shad roe + bacon + a good pinot noir, like the glass of 2006 Highland "Seco Highlands" Pinot Noir our amiable waiter suggested that elevated the flavor synergy to a whole new level.

Grand Central Oyster Bar is on the lower level of Grand Central Terminal near 42nd Street and Park Avenue. (212) 490-6650. Web: Enjoy the first catch of the shad season all week long, and enjoy this delicacy for the next few weeks.

"A truly unique fish that is related to herring, the American shad is classified as 'anadromous' because it spends the majority of its life in salt water but returns to its birthplace to breed in freshwater. Because the shad loses body fat as it labors upstream, the most prized are those that have journeyed the least. The Oyster Bar monitors the movement of shad schools through its suppliers."
Grand Central Oyster Bar in Manhattan

El Bulli chef Ferran Adria with Karen Page at MadridFusion

Monday, February 2, 2009 We hope you are weathering cold and flu season more successfully than we've been able to: Karen's been knocked out for more than a week now. She reports that her culinary highlights of late have been Andrew's homemade oatmeal drizzled with maple syrup in the morning and his roast chicken with lots of veggies later in the day

alternated with Sarge's chicken soup!

So we haven't yet been able to report on our recent trips to Belgium (where we co-keynoted The Flemish Primitives, the first-ever global conference on Foodpairing in Brugge) and Spain (where we attended MadridFusion). Soon!

We enjoyed Insatiable Critic Gael Greene's "Short Order" today, which reflects our own mixed feelings when a critic doesn't love the places we do and when we're at least grateful that a gem like Cesare Casella's wonderful Salumeria Rosi won't be even harder to get into!

"...As for the Diner Journal’s measured approval of Salumeria Rosi – it is definitely cramped at a two-top squished so close to the next table and so far, I’ve not been stuck on a bench in the window as perhaps Frank was. But my guy and I slip in for dinner at least once a week, splitting a zuppe de ferro and the pasta amatriciana or whatever new dish Cesare Casella dreams up. Dinner for two, $65. And it’s my new favorite business lunch spot, too. Lukewarm notices from Bruni means it won’t be impossible to book our tables."

Saturday, January 17, 2009 We feared it was bad news when we learned that Barbara-Jo's Books to Cooks in Vancouver had run out of copies of THE FLAVOR BIBLE before the holidays. Weren't they well-stocked after our event there in September? Apparently, they were they just weren't prepared to see THE FLAVOR BIBLE fly off the shelves to the point where the book was their #1 bestselling title the week of December 13-19, 2008.

The discerning staff at Barbara-Jo's Books to Cooks has now compiled their Top 10 Favorite Cookbooks of 2008, and we're honored to see THE FLAVOR BIBLE among them. They're asking for email votes for your favorites, so we invite you to email the gang at with a good word for THE FLAVOR BIBLE before the polls close at 6 pm on January 29th!

Karen Page and Susan Butler congratulate director Danny
Boyle on his "Best Picture" win for "Slumdog Millionaire"

Thursday, January 15, 2009 It's been a big week for director Danny Boyle, whose film "Slumdog Millionaire" took home awards from Sunday night's Golden Globes out in L.A. as well as last night's National Board of Review Awards Gala at Cipriani right here in Manhattan. After having seen "Slumdog Millionaire" on Sunday afternoon, we were especially happy to be able to congratulate Danny last night on his latest win!

Picholine chef-owner Terrance
Brennan with Karen, Andrew and
Ouest chef Tom Valenti in 2003

Picholine amuses-bouches inspired by street food on sticks

Fall Vegetable Salad with Black Truffle, Walnut Brittle

Borscht Soup with Mustard Ice Cream, Goat Cheese Tuile

Jamon Iberico de Bellota with Fig Marshmallows

Nantucket Bay Scallops w/Blood Orange, Horseradish Granite

Wagyu Number Ten with Cipollini Kimchi

Huckleberry Cloud with 25-year Aceto Balsamico
Tradizionale, Chocolate Salt

Exotic Fruit Soup with Passion Foam, Coconut Tapioca

Monday, January 12, 2009 After last week's very enjoyable visit to Belgium (to co-keynote the first global food pairing conference The Flemish Primitives in Brugge), we're happy to be back in New York and reflecting on 2008 as we kick off 2009.

Perhaps our single best dinner of last year was at Picholine, where we indulged in a dinner last month to celebrate Andrew's half-century birthday. As luck would have it, a snowstorm hit Manhattan that day, and we were informed that dozens had called to cancel their reservations that night because of it. But the other diners' loss was our gain, as Picholine rewarded those of us hardy enough to make it in that night by spoiling us rotten.

We've long been avid admirers of chef-owner Terrance Brennan's extraordinary talent. Our first dinner at Picholine in 1995 was one of the best meals of our lives, as we marveled at the way he made classic flavor combinations come alive, and exhibited unusual mastery of menu planning and pacing. We both found it to be a four-star caliber experience at that point in time, even if local newspaper critics hadn't awarded it that official status.

But then the cheese bug bit, and Terrance went on to open Artisanal Bistro and the Artisanal Cheese Center. After he sold the latter last year, he decided to refocus on his culinary artistry at Picholine. The results are unexpectedly masterful, as he takes his food and flavors and their presentation into exciting new modern directions.

Picholine is at 35 West 64th Street, between Central Park West and Broadway, in Manhattan. (212) 724-8585.

Update: There are new, more economical ways to enjoy chef Terrance Brennan's celebrated restaurants Picholine and Artisanal Bistro, according to an email we just received that seems well worth sharing:

* The Menu d'Economie at Picholine is now available in the Dining Room by reservation Monday through Thursday after 9 pm. Guests can also call the restaurant for same day reservations (Monday through Thursday) to check the availability of tables in the Dining Room prior to 9 pm. The Menu d'Economie remains available in the Cheese and Wine Bar each night throughout the evening. The Menu d’Economie features a dozen Tasting Plates — half-portion entrees — for $20 each. A four-course, prix fixe Menu d’Economie will also be available for $72. On Monday nights, guests can enjoy any bottle of wine, $150 or less, at half price in the Dining Room or in the Cheese and Wine Bar. The 60 under 60 wine list is also available at the Cheese and Wine Bar. 212-724-8585. 

* Meanwhile,  Monday night is COMFORT FOOD NIGHT at Artisanal Bistro and Wine Bar. Chef-Proprietor Terrance Brennan has assembled a comfort food menu that includes dishes (all priced under $20) like Lamb Meatloaf and Roasted Chicken with Mashed Potatoes.  Artisanal has also introduced a new Bar Menu featuring a Grilled Cheese Bar ($12 to $15), a one-of-a-kind Pomme Frites Menu ($9) and Amuse-Bouches such as Smoked Paprika Popcorn and Paella Spring Rolls. The Bar Menu is available at the bar until 11 pm Monday through Saturday, and Sunday until 10 pm. 212-725-8585.

Thursday, January 1, 2009 There are few better ways to start the New Year than to push the "Send" button on a presentation you'll be delivering at a gastronomy conference next week except, perhaps, to immediately thereafter discover that lists your new book as #1 in its category:

"1. FLAVOR BIBLE by Andrew Dornenburg (sic). 2. Barefoot Contessa Back to Basics by Ina Garten. 3. Diners, Drive-ins and Dives by Guy Fieri. 4. Lucia's Survival Guide and Cookbook by Lucille Campilongo. 5. Fish Without a Doubt by Rick Moonen."
"Current Bestsellers: Cooking , Food & Wine," (January 1, 2009)

Happy New Year indeed!

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culinary artistry, dining out, chef's night out, becoming a chef

Trumpeting flavor: Authors explore ingredients by taste in a new approach to learning to cook...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...Honestly, who knew that page after page (more than 350 of them) of cross-referenced lists of ingredients, a few photos and not a single recipe could end up being the kind of book you want to cozy up with in bed?... The resulting book resembles none of the foodie culture's memoirs or cultural histories or cookbooks. 'In our less humble moments, we say we've written a chef's thesaurus,' Page said. It's more like the I Ching. Open it randomly, and it will open you up to an array of possibilities in your culinary future."
Emily Nunn,
The Chicago Tribune

(January 28, 2009)

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