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)
Auberge St-Antoine (4/09)
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)
Fatty Crab - UWS (3/09)
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)
'inoteca (3/09)
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)
Locanda Verde (5/25/09)
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)
Panache in Q.C. (4/12/09)
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)
Sushi Zen (4/3/09)
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
Apicius
Ayun Halliday

Basic Juice
Beatrice
Beer Blog
BlogCritics Magazine
Butter on the Endive
Cheers
Cheers2Wine
Chef Talk

Chef2Chef
Chez Pim
Chocolate and Zucchini
Chow
Clive's Wines
Cocktail Chronicles
CocktailDB
Cocktails.About.com
Cook the Wolf
Cooking for Engineers
Cooking with Amy
Cork and Knife
Cornichon
Culinate
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
Eater
Ed Levine Eats
Eggbeater
eGullet
El Bulli
Enoch Choi, MD
Epicurious
Fabulous Foods
Feastivals
Fermentation
FineWineMag.com
Food in the Library
FoodNetwork.com
Food Reference
Fork and Bottle
Frantic Foodie
FriedChickenCheesesteak Gastronomic Guesswork
Gastroville
Gina DePalma
Girl Who Ate Everything
Global Chefs
Gluten-Free Girl
Good Food
GourmetFile
GourmetFood.About.com
Grub Street
Harold McGee
Herbivoracious
Hiroko's Kitchen
Ideas in Food
Insatiable-Critic.com
It Is Just Grape Juice
Jaden's Steamy Kitchen
Japanese Food Report
Jeffrey Morgenthaler
Jenny McCoy
Johnny Iuzzini
Jonathan Gold
Joe Bastianich
Khymos
KIPLog
Lenn Devours
Life of Reiley
Local Wine Events
Mama Cooks
Manhattan User's Guide
Mario Batali
MegNut.com
Mexican Food
Michael Laiskonis
Nat Decants
NPR
NYCNosh.com
Off the Broiler
Orangette
Plate Lunch
Professor Bainbridge
Rambling Spoon
Roots and Grubs
Rose Levy Beranbaum
Ruhlman
Ruth Reichl
Sally's Place
Salt and Pepper
Savory New York
Savory Sojourns
Seattle Tall Poppy
Serious Eats
Slice
Slow Food
Smitten Kitchen
Snack
Spittoon
Stained Teeth
Steamy Kitchen
Syllabub
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
Uncorked
Urban Feed
VegWeb.com
VeryWellSaid
Vino Cibo
Water Into Wino
Wednesday Chef
WellFed.net
Wilf's Wine Press
WineAbout
Wine.About.com
Wine Anorak
Wine Century Club
WineLibrary.tv
Wine Lovers Page
Wine News Review
WineReviewOnline
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 CookbookRave@aol.com.

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
ANDREW DORNENBURG & KAREN PAGE
September 2009


Named one of GourmetFood.About.com'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


Looking for a more current update?
Follow us at www.twitter.com/karenandandrew

"Remember this? It's my I'm-in-love-with-this-book post. Go have a gander. The writers of this book THE FLAVOR BIBLE are celebrating their one year anniversary of the book! One year. Four printings. That's nuts for a food book with no recipes. Proof enough that it's AWESOME. So I'm just giving you a little heads up about the spectacularness of this book and would encourage you to buy it, especially in light of its birthday.
It's my favorite food book I own. Seriously.
"

Kendra Adachi, MyFirstKitchen.net

Wednesday, September 16, 2009 In addition to celebrating THE FLAVOR BIBLE's one-year anniversay today, we are celebrating something even more incredible: THE FLAVOR BIBLE officially has *the* most extraordinary human beings on the planet as its fans. Truly. We have been overwhelmed (and not entirely dry-eyed) to read all of the good wishes that our readers have been sharing on the occasion of the book's 365th day of existence.

It's going to take us a while to list them all, so thank you for your patience....But for starters we'd like to thank for their lovely words and online tributes:

Kendra Adachi of MyFirstKitchen.net,

Shauna James Ahern (and chef Danny Ahern!) of Gluten-Free Girl,

Syndicated columnist Amy Alkon, aka The Advice Goddess, on MensNewsDaily.com,

The Awesomer, a Web site featuring...well...awesome stuff,

Stephen & Karen Baldwin of ProvisionsBreadBlog.com,

the Blog Better with Butter,

Seattle blogger/connector Keren Brown of FranticFoodie.com,

Tim Bryan of Twitter.com/GreenLeafBBQ,

Detroit-area journalist Wendy Stevenson Clem on Facebook.com, who wrote, "Kudos to husband-and-wife co-authors Karen Page and Andrew Dornenburg, with their amazing THE FLAVOR BIBLE teaching how to cook without recipes. Their expertise with tried-and-true compatible flavors, researched for eight years, is second to none, earning them a 2009 James Beard Award," adding, "You were still one of the most fun interviews I ever did!"

Brittany Darwell of HeCooksSheCooks.net, who writes, "I'm sure I will mention THE FLAVOR BIBLE again in the near future. It's been an inspiration,"

Blake Davis (& Bryan!) on Twitter.com/BlakeSivad,

Clay and Zach of TheBittenWord.Typepad.com,

Bestselling author Laura Day on Facebook.com,

Jeff Deasy of AmericanFeast.com,

novelist Loraine Despres of The Southern Belle Sounds Off,

Sarah Dockter of Twitter.com/HLilCouture,

Midwest spice merchants Patty & Tom Erd of The Spice House in Chicago, Evanston, Geneva and Milwaukee;

FeedYum.com,

Jeannie Rose Field of Twitter.com/TheFauxGourmet,

FoodGawker.com,

Debbie Frangipane of Twitter.com/DolceDebbie,

Frugal Fritz at ThriftyTable.com,

Katie Goodman of goodLife {eats},

Gramercy Cellars on Facebook: "This is an absolutely indIspensible book for those of you that love food and wine. We use it all thie time at home and at the winery. They also wroteWHAT TO DRINK WITH WHAT YOU EAT, which featured recommendations from myself and other top sommeliers. Congrats to Karen and Andrew on the one-year anniversary of a landmark book."

Pam Greer of Sidewalk Shoes,

John Griffin of Savor San Antonio,

Susan Hallaway on Amazon.com,

Captain Hops at Beer Haiku Daily,

June Jacobs of Feastivals.com, who wrote, "This past week marked the first anniversary of THE FLAVOR BIBLE, Karen Page and Andrew Dornenburg’s third book of invaluable lists for culinary professionals and enthusiasts.  If you haven’t got it in your library yet, you’re missing some of the best assistance available for creating innovative and delicious food and drink."

Ana Keller of Keller Estate,

Kelly of Fondly Optimistic,

Donalyn Ketchum of dlynz.com, who Twittered,

Jennifer Kildee of MyYearInParis.Typepad.com, who wrote, "Today is the one-year anniversary of THE FLAVOR BIBLE's publication. It's probably a good thing that I've only had a copy for a few months instead of a year. I can’t imagine how much sleep I would have lost otherwise."

Jaclyn Kolber of FoodieReflections.com, who also wrote, "Congratulations on the 1-year anniversary of THE FLAVOR BIBLE. It really is my favorite cookbook (I even listed it as my fav on my Food 52 bio a few weeks ago),"

the Blog Liquor Snob,

Chef Owen Lightly at Butter On the Endive,

Kevin Mark Lodie of Diversified Luxury at Twitter.com/PerfectPairings,

Susan Mabe and Dave Mabe on Facebook.com,

Anna Markow of VerySmallAnna.com, who also wrote, "I couldn't resist and put in an order for CULINARY ARTISTRY online after reading what everyone was saying about it on Twitter...You clearly know how much I adore [THE FLAVOR BIBLE]. : )"

Chef Gary Marquardt, C.E.C, of Ann Arbor, on Facebook, who also wrote, "I'm a chef in an all-female residence hall at the University of Michigan. The expectation here is much higher, and I use the BIBLE quite often to help mix things up. The BIBLE sits on the shelf right next to CULINARY ARTISTRY and the first [edition] of BECOMING A CHEF. Congrats on the annivesary!!,"

Bria Mertens of The Salty Spoon,

Jeffrey Morganthaler of Twitter.com/JeffMorgen, who adds, "You two are the greatest, keep up the outstanding work,"

Jon Mudder, owner and executive chef, Bellavitae in NYC, on Bellavitae.com, who also wrote, "I frequently refer to THE FLAVOR BIBLE and constantly recommend it to both professional and home cooks...As I say on our Website, 'Our copy of their ingenious flavor thesaurus is full of food stains -- a testament to how much we use and value the book.' Again, my hearty congratulations!"

Panini Kathy of PaniniHappy.com, on Twitter.com/PaniniKathy,

Brad Thomas Parsons of Amazon.com, on Shelfari.com,

Carol Peterman of TableFare.com,

Katie Pizzuto of Twitter.com/GonzoGastronomy,

Ashley Rodriguez of Twitter.com/AshleyRodriguez,

Season 5 "Top Chef" winner and Jax Fish House executive chef Hosea Rosenberg of Twitter.com/ChefHosea, who wrote, "I posted some congrats on my Facebook, Twitter and Website...LOVE THE BOOK!!" and "A Toast to THE FLAVOR BIBLE's one year Anniversary! Cheers to the most used cookbook on my shelf."

Louise Ross of Twitter.com/LouiseRoss,

Dr. John Sconzo of Twitter.com/docsconz,

Susi Gott Seguret, CCP, director of the Swannanoa School of Culinary Arts of Asheville, NC and Auxy, France, France on Facebook.com, who wrote, "Glad to link to your brilliant book...Happy anniversary!"

Hank Shaw of Twitter.com/Hank_Shaw,

Rosanna Schaffer-Shaw on Facebook.com,

Beth Sheresh of Twitter.com/KitchenMage, who also wrote, "Your book is one of those things that I am constantly dragging from room to room. Thank you for the painstaking work that went into it,"

Amy Sherman of CookingwithAmy.blogspot.com, who calls it "Another must-have book for the curious and creative cook,"

Gina Silvestri on Facebook.com,

San Antonio radio host Ron Smith of Facebook.com/SAFoodie, who also wrote, "Will talk about it this weekend on my radio show down here in San Antonio. GREAT BOOK!"

Laren Spirer of Twitter.com/sweetblogomine,

wedding cake designer Thea of SweetThea.com,

Lenn Thompson of Twitter.com/LennDevours,

Stephen M. Wilson on Amazon.com,

Tara Wilson of TaraWilson.com

(List in formation; if we're missing your toast, please email the link to DornenburgPage@gmail.com.)

Thanks, too, for the kind words you emailed to us directly, including:

"Congratulations on your success with THE FLAVOR BIBLE. It was on May 19th, 2008 that I was thanking you both for CULINARY ARTISTRY my 'Bible' at that time....Very few of my books make it into my kitchen, if any, except for CULINARY ARTISTRY, and since its publication, THE FLAVOR BIBLE. They both have those wonderful stains, and wear and tear marks, of an often used reference book...That THE FLAVOR BIBLE is an inseparable tool to us professional cooks is no surprise. What is surprising is how many people I know who don't work in our industry, who upon seeing my copy, had to have their own 'Bible.' And you did not stop with that. WHAT TO DRINK WITH WHAT YOU EAT is my 2nd reference 'Bible' and theirs, too! Karen and Andrew, I still have room on my kitchen book shelf for another of your books, awaiting the wear and tear, and stains of many wonderful meal memories...."
—Chef Carsten Allen (who specializes in cooking while afloat globally)

"Congratulations to you both. It seems 1 million years ago since I was stunned and delighted by CULINARY ARTISTRY so much so, in fact, that I had to tell the world and his brother about it. My old, battered copy still has pride of place on my worktop, battered and stained as it is. THE FLAVOR BIBLE took another great leap forward, building on the success of CULINARY ARTISTRY and stamping a benchmark in the annals of cooking. I am happy to say they are both getting grubby with use. Notes in the margins of any book that I own mark them as much-loved friends. Yours are no exception."
—David I. Hunter, Brightlingsea, Essex, United Kingdom


Left: Chef Brad Farmerie of Public & Double Crown
Right: Gluten-Free Girl's Shauna & Danny

Tuesday, September 15, 2009 Yesterday we ran into chef Brad Farmerie of Public and Double Crown, whom we'd had the great pleasure of interviewing for THE FLAVOR BIBLE. He seemed a bit startled to tell us that cooks across the country from as far afield as Seattle and Arizona were reading about him in THE FLAVOR BIBLE, and asking to come to work for him then actually picking up their lives and moving to New York City to do so!

It didn't surprise us, as we've heard similar accounts from other chefs we've interviewed for our books. But in Brad's case, it really didn't surprise us. Just the other day, a well-respected food journalist colleague asked us whom we considered to be the current "hot" chefs in New York City. When we thought about which chefs' talents greatly exceed their fame, Brad Farmerie's name kept coming up for both of us. We're delighted that prospective cooks, via our books, are connecting with chefs whose culinary philosophies are of greatest interest to them.

On the heels of Lynn Andriani's article yesterday for Publishers Weekly on THE FLAVOR BIBLE's one-year anniversary (which is tomorrow, September 16th), we're continuing our contemplation of the first 364 days of the life of this book. Before we drifted off to sleep last night, we agreed that it was stories like Brad's that heartened us that the book has been making a positive difference for both the chefs featured in it as well as its readers.

And with readers sharing their own wonderful stories such as the one featured by the Gluten-Free Girl Shauna James Ahern today on her popular Web site, on how her husband (Danny aka "The Chef") introduced her to THE FLAVOR BIBLE, which inspired the gorgeous pickled figs they made together it's been making this a very special week for us to feel part of the culinary chain of discovery and sharing, and discovery and sharing, and discovery and sharing....

Monday, September 14, 2009 Our sincere thanks to all of you who have been kind enough to share your congratulations and good wishes with us on THE FLAVOR BIBLE's one-year anniversary this week including The Advice Goddess herself, the lovely and insightful Amy Alkon:

* "It's The Anniversary Of The Bible! No, not that bible THE FLAVOR BIBLE by my talented friends Karen A. Page and Andrew Dornenburg. Here's a bit from a piece in Publishers Weekly by Lynn Andriani about why the book just celebrated its one-year anniversary on Amazon's 'Cooking, Food & Wine' top 100 bestseller list: THE FLAVOR BIBLE teaches readers to cook without recipes, inspired by tried-and-true compatible flavors. Authors Karen Page and Andrew Dornenburg, a husband-and-wife team who have written a string of books chefs love, think of the book as 'a thesaurus of flavors that work well together.' The book explains, for instance, that tropical fruit goes with lime juice, lime zest and rum; quail is well-matched with thyme and vinegar; and that one of Swedish cuisine's main flavors is dill (and that you should avoid garlic and piquancy when making Swedish dishes). It's a smart, useful book that won a 2009 James Beard Award and has garnered praise from publications ranging from O to the Chicago Tribune to the popular food blog 101 Cookbooks."

* And the oh-so-savvy Tara Wilson of TaraWilson.com writes:

"This week marks the one year anniversary for the publication of the oh-so-helpful-book THE FLAVOR BIBLE by authors Karen Page and Andrew Dornenburg. You might recall this must-have guide to herbs, spices and seasonings won the 2009 James Beard Book Award earlier in the year. Page and Dornenburg have put together the savviest guide to flavors, which allows the reader to cross reference literally any ingredient and find others that will be a compliment."

* And Tara's fellow Texan John Griffin of Savor San Antonio:

"I visited some friends Sunday and noticed their copy of THE FLAVOR BIBLE in their kitchen window. Turns out they use the book all the time for quick meals and finding great combinations. It turns out that the book turns 1 this week. Here’s to many more wonderful meals that lie in store with its usage."

* And Carol Peterman of TableFare.com:

"This 2009 James Beard Award-winning book is the ultimate culinary idea generator. Have you ever wondered what foods are good match with fennel, or been stumped over what to do to take tonight’s pork tenderloin in a new flavor direction? THE FLAVOR BIBLE lists hundreds of ingredients in alphabetical order, offering dozens of flavor matches for each ingredient as inspiration.  Karen Page and Andrew Dornenburg interviewed highly regarded chefs and culinary experts across the US and Canada compiling data on natural flavor affinities for all kinds of foods, spices, cuisines, and beverages to create this encyclopedia for your palate."

* And attorney and home cook Bria Mertens of The Salty Spoon:

"This Wednesday marks the one-year anniversary of the publication of  THE FLAVOR BIBLE, a book that should hold a prominent place in any curious cook’s library.  I’ve previously mentioned it here and here. Recipes are lovely, and I can’t possible buy or read enough traditional cookbooks in this lifetime.  But there is another side to cooking that I think is just as important for cooks, especially home cooks, to explore.  It’s the improvisational side.  The process that starts with a blank slate of a clean kitchen and comes to life with one or two ingredients - something that looked particularly good at the store that week, a memory of a favorite dish, a scene from a movie, a song, a mood...My own improvisational process has benefited greatly from THE FLAVOR BIBLE, and I’m happy to help Page and Dornenburg celebrate the anniversary of this wonderful text."


Pam Greer's Orzo Cumber Salad

* And Pam Greer of Sidewalk Shoes, who wrote:

"As I mentioned on my Orzo salad post, I love this book. It doesn't contain recipes, but gives you ideas of what to pair with the ingredient that you are wanting to cook with. Under each food, it gives you a column listing of all the possible ingredients that play nicely with that food. The ones in bold are best friends. But my favorite part is after the column listing, they have what they call 'flavor affinities' and there it list combinations of ingredients that go with your chosen item. For fun, I'm sharing some of the cherry affinities and the duck affinities. Isn't it fabulous? I plan on trying lots of them, but for sure, the cherries + sweet vermouth + vanilla, and the duck + bacon + ginger + spinach."

Sunday, September 13, 2009 We're wishing Karen's brother Kevin a very Happy Big 5-0 Birthday today! And our thanks to all for their congratulations and good wishes on THE FLAVOR BIBLE's one-year anniversary this week, which is coming up on Wednesday, September 16th! Here's hoping you'll choose to help us celebrate (see below)...just like Kelly of Fondly Optimistic already has:

"Previously, I posted about my obsession with cookbooks. We all know that some are better than others some we buy just for the photography, some we buy to enhance our culinary skills, and some just collect dust on our bookshelves. But THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is a one of a kind treasure for any cook, no matter what your skill level is. This is a kitchen resource, not a cookbook, that will encourage your culinary creativity, and allow you to cook the most flavorful meals without a cookbook."

not to mention Katie Goodman of goodLife {eats}:

"Many of my original recipes (and adaptations) found on this blog are product of inspiration from THE FLAVOR BIBLE. To name a few: Blueberries and Cream Muffins, Kiwi-Lime Bars, and Roasted Chicken, Apricot and Brie Panini. In fact, it's hard to feel uninspired in the kitchen with this book on hand I highly recommend checking it out! Thanks so much, Karen and Andrew, for crafting such a valuable resource. And congratulations on your success and 1-Year Book Anniversary!"

and also Donalyn Ketchum of dlynz.com, who Twittered:

"THE FLAVOR BIBLE is celebrating its 1-year anniversary this week! I posted about this great resource earlier this year: http://bit.ly/8Tcua"

Monday, September 7, 2009 We're kicking off THE FLAVOR BIBLE's anniversary celebration by toasting its 365th day today yes, a full year on Amazon.com's Top 100 Cooking, Food and Wine Bestseller List!

We appreciate all you do to help "spread the gospel" about our latest labor of love. After all, THE FLAVOR BIBLE isn't exactly self-explanatory. While readers have heard of the book and are interested enough to put it on their Amazon "Wish Lists" (where it's the 13th Most Wished-For Cooking, Food and Wine book), it's certainly not the 13th most purchased Cooking, Food and Wine book on Amazon!

Please help us celebrate THE FLAVOR BIBLE's first year by posting an anniversary message on your Blog, Web site, Twitter or Facebook page any time between today and the book's actual anniversary of Wednesday, September 16, 2009. (Or if you haven't done so already, post a review of THE FLAVOR BIBLE on Amazon.com or BN.com.)

Everyone who participates will receive a special "thank-you" from us! (And yes, of course it's a surprise what fun would it be if you knew in advance?!)

Many thanks to everyone who is spreading the good word about THE FLAVOR BIBLE during its extended One-Year Anniversary Week, including:

S I D E W A L K_ S H O E S

* Pam of the Blog Sidewalk Shoes, who used THE FLAVOR BIBLE to come up with a beautiful Orzo Cucumber Salad
with Mint and Oregano

Yummy Stories

* The inspiration for this recipe for Raw Summer Squash Salad with Arugula, Feta and Herbs is credited to THE FLAVOR BIBLE.

[List in formation. If we've missed your post, please email us about it at dornenburgpage@gmail.com]

Friday, September 4, 2009 We've been spending 12-to-15-hour days at our computers as we race to finish our next book ON MASTERING WINE (which we're loving the book-in-progress, that is, not the long hours!). We've been so focused on it that we didn't even make advance plans to celebrate our 19-year wedding anniversary on August 25th but luckily we came to our senses that morning in time to make plans to join another couple to check out the Summer Solstice menu at The Modern at the MoMA, which was incredible. (Kudos to 2009 James Beard Best Chef: New York Gabriel Kreuther and sommelier Belinda Chang!)

Our thanks to our multi-talented friend (and attorney and novelist) Lis Wiehl and producer Natalie Batos-Vacca for having us on "The Joan Hamburg Show" on WOR Radio / 710 AM to talk about THE FLAVOR BIBLE when Lis guest-hosted for Joan this week.

In our half-hour conversation with Lis (which you can listen to here), we covered a lot of bases including:

- THE FLAVOR BIBLE, and its winning of the 2009 James Beard Book Award in May;

- the dishes Andrew brought along which were inspired by THE FLAVOR BIBLE and the bounty of the Union Square Greenmarket that morning, including lobster-corn-tomato tartlets with basil and a peach pie with vanilla ice cream incorporating fresh strawberries;

- the wines we brought to accompany each dish: King Estate's Acrobat Pinot Gris (a steal at $12, and a wine that goes with an amazing breadth of dishes you might eat during the waning days of summer) and Vietti Moscato d'Asti (about $15), our favorite Moscato d'Asti, which is the single most versatile dessert wine around. (It even goes with brunch!)

- the extension of Restaurant Week through Labor Day and some of our favorite restaurants that we discovered through Restaurant Week visits, including Patroon (where chef Bill Peet never ceases to please) and Porter House New York (where chef Michael Lomonaco also makes our favorite creamed spinach of all time);

- the opening of SD26 (the new-and-improved San Domenico restaurant on Madison Square Park), which features electronic wine lists and whose wine program is being overseen by Jason Ferris (ex-Gilt);

- and our amazing aforementioned anniversary dinner at The Modern, and the respective wizardry of Gabriel Kreuther, Belinda Chang, and of course Danny Meyer.


L: Author Barbara Bonfigli
R: Barbara's new book
Café Tempest

Thursday, August 20, 2009 We had the pleasure of meeting Barbara Bonfigli author, lyricist, and theatrical producer a few years ago through our mutual friend Marilynn Preston, and were excited to see her come out with her book Café Tempest: Adventures on a Small Greek Island: A Fictional Memoir the other week. We're delighted to host her today for a stop on her Virtual Book Tour and to feature a Q&A with her:

Q. Barbara, congratulations on beating the odds to see your first book published! It's an amazing accomplishment. What were some of your biggest surprises on the route to authorhood?

A.  I was surprised when my manuscript came back from the publisher with corrections and questions. I thought it was pretty perfect just the way it was. Then this perfectionist editor wanted dates to match up, Thursdays to follow Wednesdays, a dinner between lunches. And please not so many Theos though it takes place on a Greek island where there aren’t more than a handful of men’s names to go around. I ignored a certain amount of these queries, having learned the phrase “poetic license” in fifth grade. But eventually I did try to clarify certain slightly obscure references. Her rationale was that most readers can read my manuscript but not my mind. And it’s true that my tendency to imaginative leaps sometimes leaves the reader swinging from one allusion to another without a rope. In fact the rewrites did make the book more accessible — better. And there’s only one Theo, but two Peros and a few Marias; just can’t be helped.       The other big surprise was that an author has to become her own media champion. Getting the book between covers was the end of the writing process and the beginning of a full time marketing job. I had imagined you just handed the book to your publisher then went off to Maine or Majorca to write the next one. Ha! 

Q.  What's been your most exciting moment as an author these past few months?

A. A friend who was visiting from out of town the day the proofs came back from the publishers asked to read it. He’s a macho guy, very critical, basically likes nothing, and he ran a huge film studio until last year. I dreaded handing it over. When he flew away the next day and I didn’t hear from him for a week I knew he’d either left it on the plane for the cleanup crew or was postponing a heartbreaking review. I opened his email slowly…if that’s possible. “It’s a triumph!” was his opening line. And he went on to praise the writing style the characters the atmosphere the narrative. He told me to start casting it in my mind. Aha, I thought. People are going to like this book. Men too.           

The next best thing was receiving the color proofs of the cover. There was Gaia Franchetti’s fabulous painting against the background blue of a Greek afternoon sky. And there was my name, on a published novel, spelled correctly. 

Q.  What are your hopes for Café Tempest?
           
A. For people to read it: to laugh, to nod in delight and recognition of unknown characters, to relish the language, to drink in the atmosphere, to open their minds to the hero’s philosophy that “you love who you love” that is, to embrace the idea of the enlightened heart. And I’d like it to be made into a movie; naturally I want first crack at the script.

Q.  Are you already thinking about your next book and if so, are there any details you can share with us?      

A. I had such a good time with Sarah and Alex that I’d miss them if we didn’t meet again. Just not sure where. I imagine they may set out from Greece and row on to the rest of Europe, or to India, Alaska, the British Isles. Being a Pisces, I have to keep my fins wet. Of course I have no idea what will actually happen when I sit down again to write. I’m reminded of the riddle: “How do you make the gods laugh? Tell them your plans.”
 
Q.  What's your favorite Greek food and/or wine experience of all time (either there or here in the U.S.)?      

A. I said very rude things about retsina in my novel: it removes toenail polish, starts your motorbike, cures you of thought. All possibly true, but I also love it and drink it every day that I’m in Greece. Being from California, quite close to Napa Valley, I think this may be proof of reincarnation. Anyway, I decided to make amends by creating a cocktail based on retsina.  Marilynn Preston and I fiddled with lots of ingredients, some of them actually healthy. But it was the bartender Adnan at Periyali, the Greek restaurant in Manhattan where we had the book launch party, who solved the mystery. He added the sweet Greek muscat wine called Samos to our concoction and eureka! The “Tempestini” was born.    

The highly skeptical patron of Periyali really liked it. So did everyone at that party. Americans have open cocktail minds, so they’re no problem. But Greeks! Now we serve it at every book signing/reading before I begin to read. It’s amazing how it opens the imagination and the heart…and the wallet. Tell Me Press, the publisher of Café Tempest, has printed the recipe on great looking bookmarks. If we didn’t give them away I think people would buy them. Two drinks and you’re speaking Greek or so you think. Opa!

Our thanks to Barbara for sharing her experiences with "the author's life," and our congratulations again on the publication of Café Tempest. To purchase your copy on Amazon.com, simply click here.

To see Barbara's complete tour schedule, visit http://virtualblogtour.blogspot.com/2009/05/cafe-tempest-by-barbara-bonfigli-summer.html

Barbara Bonfigli’s Web site: www.cafetempest.com

Coming up on its first anniversary next month!

Tuesday, August 4, 2009 We're used to long workdays, but the 12-to-15-hour days we've been putting in this week on our forthcoming wine book are on a whole new level (especially now that we're not 20-somethings anymore). So we're officially taking an unheard-of-in-these-parts "day off" today. And as we're on deadline to finish our next book by the end of summer...well, our apologies in advance if it takes us a bit longer than usual to answer your email or return your phone call!

THE FLAVOR BIBLE will be celebrating its first anniversary next month on Wednesday, September 16th. How should we celebrate? Ideas? Email us at DornenburgPage@gmail.com.

Sunday, July 26, 2009 We love learning how readers are using our book THE FLAVOR BIBLE to create their own recipes. Just today, we read how mixologist Kevin Ludwig is using it to create new cocktails at Beaker & Flask in Portland. And artist Melissa Munding uses it to spark her creativity in her Orange, California, kitchen. "I'm in heaven. I'm in love with this book...." Melissa gushed.

Well, we love our readers, too. Keep those stories a-comin'....

Wednesday, July 8, 2009 Not only can you catch up on our latest news via Twitter.com/KarenAndAndrew, but you can also read about some of our (and others'0 favorite wine and food pairings at Twitter.com/WhattoDrinkBook.

Also, today BecomingAChef.com was just named #5 on MurrayNewlands.com's list of the Top 10 Food Blogs: "...This blog is the magnificent teamwork of Andrew Dornenburg and Karen Page (husband and wife). Awesome running journal of their dining out experiences."


Today's competing mixologists at the NYC 2009 Sidewalk
Cafe Drink Mix-Off pose with NYC Commissioner Jonathan
Mintz and ICE Presidnet Rick Smilow at The Institute of
Culinary Education on West 23rd Street in NYC


Competing mixologists prepare their mise en place


Winner Chris Russell of Southern Hospitality restaurant
with his award-winning cocktail "901-derful"


ICE instructor Michael Cecconi (judge), authors Andrew
Dornenburg and Karen Page (judges), winner Chris Russell,
restaurant critic Gael Greene (judge), NYC Commissioner
Jonathan Mintz, NYSRA's Andrew Rigie, and the first runner-
up from Ovelia Psistaria Bar in Astoria

Thursday, June 25, 2009 What a day....Between tasting 10 cocktails starting at 10 am as judges in the NYC 2009 Sidewalk Cafe Drink Mix-Off held at The Institute of Culinary Education to losing two generational icons in Farrah Fawcett and Michael Jackson, it's been one to remember.

We're off to attend our dear friends Michael Gelb & Deborah Domanski's wedding, but look forward to catching up on our blogging once we're back home including an amazing recent dinner at Aldea, which is an exciting new restaurant with great promise that we're confident you'll be hearing more about. Speaking of cocktails, we'll also report on some fascinating cocktail and appetizer pairings we experienced at the Indian-Latin restaurant At Vermilion.

Aldea is at 31 W. 17th St. (Fifth and Sixth Aves.). (212) 675-7223. aldearestaurant.com.

At Vermilion is at 480 Lexington Ave. (at 46th St.). (212) 871-6600. thevermilionrestaurant.com

New York City Department of Consumer Affairs is at www.nyc.gov.


17th Street's three-tiered BBQ sauce fountain


Andrew and Karen flank Amy Mills Tunnicliffe,
Mike's co-author of Peace, Love and Barbecue


Ft. Worth's Tara Wilson with legendary pitmaster
Mike Mills of 17th Street


Checking out Big Bob Gibson's pork sandwich with cole slaw


Karen and Andrew run into Union Square Cafe chef-partner
Michael Romano and Spanish gastronomy expert Gerry Dawes
and their respective female friends at the Big Apple BBQ
(We have no idea who the guy waving in the background is.)

Thursday, June 18, 2009 If you've been following us on Twitter (and we hope you have been, at twitter.com/karenandandrew), you know what a delicious time we had at this past weekend's Big Apple BBQ Block Party. But even those who don't yet Twitter deserve to know about this unique Manhattan event. When Gael Greene recently Twittered that she wished she'd gone, we immediately offered to have her join us next year so we could help her navigate the 'cue. We're on! Hope you'll all join us there, too.

Snapple Big Apple BBQ Block Party is at bigapplebbq.org.

Scenes from last week in Paris:


We happened to be at a sidewalk cafe across from Notre
Dame when President Obama was due to arrive there


Paris is called the most romantic city in the world for good
reason, including the view from our bench on Ile St. Louis


Dickfish novelist R.S. Moore and friends on Ile St. Louis,
shortly before we ended up sharing several glasses of wine


Our second Andouillette (sausage made of pork tripe) of the
day, at Brasserie Balzar in Paris


We followed the advice on DavidLebovitz.com to brave the
lines at L'As du Fallafel for tasty fallafel and shwarma


Grated cabbage lightened the shawarma and fallafel


We adore the cuisine of Mon Vieil Ami chef Frédéric Crochet


Mon Vieil Ami managed a miracle: the only
herb-enhanced dessert we have ever truly
loved: strawberries + basil + meringue


The 2nd annual Gastronomy by the Seine festival in Paris


Gastronomy by the Seine demos: samples for the crowd


Bernard Lahousse signs a copy of his book
The Flemish Primitives (in which we're
featured as Jan. '09 speakers) to us


With chef Damian Sansonetti of Bar Boulud in New York,
who blew away the crowd with his amazing charcuterie


Tasting various canapes made with escargot caviar, which
had an earthy, woodsy forest floor kind of flavor


After tasting us through the snail caviar,
Bruno pours us some bubblies to sample


Michel at Select Hotel near the Sorbonne turned us on to
the Corsican restaurant Le Cosi around the corner, and its
specialty wild boar dish with chestnuts


Andrew reads on the train from Paris to Strasbourg


Passing Hugel in Riquewihr on June 9th, the day Alsace
wine scion Jean Hugel, age 84, passed away


Unforgettable Alsatian white asparagus, on its last day in
season, at Le Lion d'Or in Kaysersberg which was served
with a light, frothy mousselline sauce made with a softly
acidic
melfro (honey) vinegar


The brothers Ancel who run Le Lion d'Or (built in 1521) in
Kaysersberg, in front of the largest fireplace in Alsace:
Jean-Marc, chef Jean-Joseph (eldest), and Daniel (youngest)


13th generation winemaker Anne Trimbach gave us a tour
of her family's cellar before we chatted with her uncle Jean


...and tasted our way through several Trimbach wines,
including the "treasured" 2002 Close St. Hune


Coco pulls a tart flambee out of the oven at Le Marroinais,
something he repeats hundreds of times on a busy night!


Le Cerf offers organic apple juice for breakfast...


...with a delightful array of Kugelhopf and pastries


Winemaker in the ancient cellar below the Strasbourg city
hospital shows us a wine from 1472


Karen and Andrew outside the Tomi Ungerer Museum


Perfectly ripe fruit salad at Le Chut in Strasbourg


Cod with French and Moroccan flavor notes at Le Chut


Le Chut's multi-talented chef-owner architect
Mojgan Henriet, in the stairway of her hotel


Karen shoots Le Chut's executive chef from hotel window


Checking out the Riesling to be turned into Helfrich wines


Helfrich's eye-catching visual display of its Alsatian terroir


Hubert Maetz's Epaule d'Agneau facon Baeckeoffe was
served with two white wines: 2006 Riesling Grand Cru
Steinklotz and 2008 Pinot Gris Grand Cru Steinklotz


Frederic and Orianne Helfrich behind Valerie Dirringer, with
Karen and Andrew flanking Rosenmeer chef Hubert Maetz

Sunday, June 14, 2009 We're finally back from a week in France including speaking at the June 8th Gastronomy by the Seine festival, and paying our first-ever visit to Alsace and are still catching up on email, let alone blogging. Today, we're posting just a few photos, with more photos and details to come....

Alsace:

Cave Historique des Hospices de Strasbourg is at www.strasbourg.info/sights/wine-cellar

Le Cerf is at www.lecerf.com.

Le Chut is at 4 Rue de Bain aux Plantes, Strasbourg. www.hote-strasbourg.fr

Helfrich is at underdogwinemerchants.com/brands/helfrich.html

Hostellerie du Rosenmeer is at 45 Avenue de la Gare, Rosheim, France. www.le-rosenmeer.com

Le Lion d'Or restaurant is in Kaysersberg, France. www.auliondor.fr

Le Marronnier is at 18 Rue de Saverne in Stutzheim, France. : www.restaurantlemarronnier.com

Museum Tomi Ungerer is at www.musees-strasbourg.org

Trimbach is at www.maison-trimbach.com

Paris:

L'As du Fallafel is at 34 Rue Rosiers in Paris.

Brasserie Balzar is at www.brasseriebalzar.com

Le Cosi is at www.paris-restaurant-cosi.com

Gastronomy by the Seine is at www.gastronomyfestivals.com

Mon Vieil Ami is at 69 rue St-Louis-en-l'Isle, Ile St. Louis, Paris. www.mon-vieil-ami.com

"John Gutekanst was the only American chosen in the Heinz Beck trophy award, which is Michelin-rated. John placed 17th out of 100 contestants from around the world."
WorldPizzaChampions.com

Friday, June 5, 2009 Here's one from our emailbox....We love hearing from our readers. It keeps us going, more than any of them could ever know. The email we received this past week from Athens, Ohio, is a case in point:

"You are FABUOUS! It's people like you that make cooking a wonderful experience.

Yesterday was the glorious death of my tattered and torn cooking
companion CULINARY ARTISTRY. It has gone to the World Pizza Championships 3 years running and has recently helped me become the only U.S. finalist to make it into the final round of the Heinz Beck Trophy (3 Michelin star Chef-La Pergola) at Salsomaggiore, Italy.

It fell into my 20-gallon bucket of wonderfully fragrent poolish that was destined to help make just over 300 Fougasse, Couronnes, Pizza al Taglio, Pissalidiere, Flamiche, etc. (I knew I should have done a Biga instead!)

Your compendium has been the best and most useful reference for me in my business.

I now have to break out THE FLAVOR BIBLE, which I've been keeping in the 'On Deck' circle in my home kitchen. It's much better I love what you do. Keep it up.

Thank you from a small town pizza guy,
John Gutekanst
Avalanche Pizza and Baking Co.
Athens, Ohio

http://www.avalanchepizza.net


John, congratulations on your culinary accomplishments which we were tickled to read were inspired even in part by our book CULINARY ARTISTRY, and impressed to read more about on your Web site:

First Place
USA World Pizza Championships

Salsomaggiore Italy, 2009

First place
Gourmet Category

North American Pizza Competition
Columbus Ohio, 2006

First Place Finalist
U.S.A. Heinz Beck Competition

Italy, 2009

Sustainability Award
for a cleaner earth 2005


Best Pizza in the United States of America
World Pizza Championships

Salsamaggiore Italy, 2004

Winner!
Vegetarian Category, International Pizza Expo

Pizza Festiva Competition,
Las Vegas 2004

Winner!
First Place, Gourmet Category,

North American Pizza Competition,
Columbus Ohio, 2004

Winner!
Second Place, Gourmet Category,

North American Pizza Competition,
Columbus Ohio, 2004

Winner!
Third Place, Gourmet Category,

North American Pizza Competition,
Columbus Ohio 2003

Voted Best Pizza NINE Years Running!
2001 to 2009
Athens Ohio News Readers Choice Award


We can't wait to try your pizza for ourselves. Hmm....when are we due to be in Athens, Ohio?!

Former Emeril's pastry chef Jenny McCoy, who is now ensconced at A Voce in New York City, writes:

I have finally written an entry on Emeril's blog about THE FLAVOR BIBLE....It will post on June 5th.

Thanks in advance, Jenny we're looking forward to reading it when it posts later today!


Great view of Boston from our window at Nine Zero Hotel


Arriving in time for Nine Zero's complimentary
wine reception in the lobby from 5-6 pm


All guests at Nine Zero drink and eat well -- even canines!


Pitchforks on the 2nd floor, signaling K.O. Prime's entrance


Ceiling of K.O. Prime continuing "American Gothic" theme


Our salad at K.O. Prime with Wisconsin feta cheese was
one of the best salads we've had in recent memory


We loved our deconstructed raspberry cheesecake dessert


Arriving for Dutch Leonard's presentation on Shackleton


Karen spied this bunny contentedly snacking on grass at HBS


Our fantastic sausage and 'shroom pizza at Picco in Boston


Hot fudge was unnecessary on the amazing caramel ice cream


Section B-ers Anders Fauerskov, Karen Page, Jim Balsillie,
and our own Section B couple Greg Alonzo & Linda Shein


Andrew Dornenburg, Karen Page, Steve Wilson, and Don &
Tish Burton at Friday night's Section B dinner


Karen Page, Dave Sikora, Rona Haig-Fairhead, Steve Wilson,
Karine, and Don Burton on Friday night


Lamb pizza was the winner at brunch at Scampo in Boston


The irresistable bakery case at Flour in Boston's South End

Sunday, May 31, 2009 We're happy to be back in New York City after reconnecting with many of Karen's former classmates at her 20-year reunion at Harvard on Friday. ("There's no B.S. like H.B.S.," as the saying goes.)

We packed more into our 36 hours in Boston than even we could believe! Of all the rich, intoxicating treats we enjoyed, our very first bite in Boston remains our fondest memory: our perfecty fresh, perfectly dressed salad at K.O. Prime in the Nine Zero hotel made with Wisconsin feta. Sure, we also went crazy for K.O. Prime's deconstructed raspberry cheesecake, for Picco's pizza and ice cream, for Flour's fantasy recreation of an Oreo cookie....But it's that salad moment we'd wish to experience again first!

We have often enjoyed staying in Kimpton hotels (such as Nine Zero), because their staffs tend to be very well-trained and they understand hospitality. One's first impression of a hotel doesn't start in the lobby; it starts with the valet who takes your car, often after a long journey. The valets at Nine Zero were uniformly polite, upbeat, and helpful, whether retrieving our rental car or flagging us a cab or even directing Andrew to the nearest Starbucks.

A special shout-out to the very helpful concierge at Nine Zero, who took our distress call from Harvard Square when we couldn't find the name or address of Rick Katz's pizza place, and wanted to use some unexpected free time to check it out. He was later rewarded with not only a tip for this prized information, but also a slice of Picco pizza!

Nine Zero is at 90 Tremont Street in Boston. (617) 772-5800. Web: www.ninezero.com

K.O. Prime is on the 2nd floor of 90 Tremont in Boston. (617) 772-0202. Web: www.koprimeboston.com

Flour is at 1595 Washington St. in Boston. (617) 267-4300. Web: www.flourbakery.com

Picco (Pizza & Ice Cream Co.) is at 513 Tremont St. in Boston. (617) 927-0066. Web: www.piccorestaurant.com

Scampo is in the Liberty Hotel at 215 Charles St. in Boston. (617) 536-2100. Web: www.scampoboston.com

Harvard Business School is at www.hbs.edu.


Andrew contemplates the menu at Locanda Verde over a
glass of Falanghina and some housemade focaccia


Crispy artichokes with yogurt and mint at Locanda Verde


Marinated beets with walnuts under grated pecorino


Lamb meatball sliders with caprino and cucumber


Chef Andrew Carmellini and his team in the open kitchen

Andrew Carmellini's book Urban Italian

Monday, May 25, 2009 Loving Locanda Verde....We've been missing chef Andrew Carmellini's cuisine terribly ever since he left A Voce. But with his shiny new spot (that opened Thursday) in Robert DeNiro's Greenwich Hotel in Tribeca, Andrew's definitely back and better than ever.

Let Josh Nadel (ex-Cru and Veritas sommelier) help you select a wine from the jam-packed list on the back of the menu. Start with housemade focaccia, accented with tomato paste. Beyond that, you're on your own we loved everything we tasted, so it's not like we can be much help to you in narrowing down your own choices. The kitchen (where Carmellini again has his right-hand man chef Luke Ostrom at his side) is equally adept with vegetables as it is with pastas as it is with fish.

We'd happily return for the Piccolini (including Blue Crab Crostino with jalapeno and tomato), Antipasti (including Rabbit Terrina with sour cherry mostarda and Lamb Meatball Sliders with caprino and cucumber), Pasta (including Spaghetti with lamb amatriciana), or Secondi (including Roasted Trout with new potatoes and giallo sauce).

We couldn't guess the source of the bread we enjoyed on other dishes, after realizing it wasn't one of the usual suspects ("Amy's Bread? Tom Cat? Sullivan Street?..."), so Andrew finally shared that he uses Royal Crown Bakery in Bensonhurst. There's a breakfast menu in the works, which we hope might include some of Royal Crown's chocolate bread.

Locanda Verde is at 379 Greenwich Street (bet. No. Moore and Franklin) in Tribeca. (212) 925-3797.


Just last month, we visited the Pond du Gard aqueduct
featured on the cover of today's NY Times Travel section


Talk about an "insider's tour": Karen walking
through the top of the aqueduct, where the
water used to travel, last month

Sunday, May 17, 2009 Today's New York Times Travel section cover story "Roman France" features a gorgeous sun-gilded photo of the Pond du Gard aqueduct in southern France. It brought back delicious memories of our own visit to the region just a few weeks ago, where our "insider's tour" of the attraction had us walking the span of the aqueduct from inside its stone walls.



Two bees in a seemingly never-ending field of dandelions


We made the acquaintance of several donkeys on Friday...


...when they were introduced to us by their friend Don


Karen's birthday weekend rainbow later became a double!


Karen's birthday dinner: lamb (& 2006 Etude
Pinot Noir & 2003 Iron Horse Russian Cuvee)
with Susan, Andrew & Bernard

Friday, May 15, 2009 It's been a week since we traveled hours outside New York City to celebrate Karen's birthday weekend with our dear friends Susan and Bernard, but the memories are still vivid. After all, it's not every weekend that two Manhattanites make the acquaintance of nine donkeys and two newborn calves or see such blinding rain followed by a burst of sun that results in a double rainbow!


Tuesday, May 5, 2009 In the e-newsletter we sent out on Sunday, we asked our 27,000+ readers to keep their collective fingers crossed for THE FLAVOR BIBLE at last night's James Beard Awards, which were held at Lincoln Center's Avery Fisher Hall in New York City. Well, it worked! We couldn't be more thrilled by our 2009 James Beard Book Award win:



"Congratulations on your win last night. You guys gave the
absolute best acceptance speech. Very sweet...."

Jessie Price, Deputy Editor, EatingWell

"Congratulations to each of you on the award for THE FLAVOR BIBLE... Your acceptance speech was among the highlights of the evening...."
Pamela Chirls, Senior Editor, John Wiley & Sons

"...You two were adorable onstage at Beards! Love, love, love your 'BIBLE.' Used it yesterday, in fact...."
Hank Shaw, 2009 James Beard Award-nominated blogger
at Hunter Angler Gardener Cook

We were really touched by how many people friends and especially strangers complimented us on our acceptance speeches, with a number even admitting that listening made them teary-eyed:

Karen: Thank you from the bottom of our hearts to the James Beard Foundation and especially the Book Awards Committee for this incredible recognition of our eight-year labor of love, which means more than we can say.

THE FLAVOR BIBLE has been described in reviews as both "radical" and "revolutionary," so it definitely took a leap of faith on the part of many to bring it to this moment.

Our thanks to everyone at Little, Brown, and especially our editor Michael Sand, for not freaking out when he saw that the manuscript for our "cookbook" didn't contain a single recipe (Thank you, Michael!); our literary agent Janis Donnaud; our photographer Barry Salzman; and most importantly, all the amazing chefs and pastry chefs [and other experts] featured in THE FLAVOR BIBLE many of whom are here tonight who were so generous with their time and insights, and who trusted that we'd do them proud. We hope they're feeling proud tonight!

I'd like to dedicate this award to my alma mater for its own leap of faith: When I was a high school senior, I dreamed of becoming a writer, and of one day writing books that would make a difference in the world. However, I was the first person in my family to apply to college, so I didn't understand that writing a college essay was important and foolishly didn't submit one. Yet Northwestern University took a leap of faith by believing in a bright but naive 16-year-old and admitting me to its journalism program anyway which changed my life forever.

And before turning over the mike to him, I'd like to especially thank Andrew my incredible husband of 18 years and co-author of 16 years for every day spoiling me with his wonderful cooking, and "everlong" for "promising not to stop when I say when." Thank you, sweetheart.

Andrew: I'm really glad that this year's James Beard Awards are celebrating "Women in Food," because there are so many women who still haven't received their due. Tonight, I would like to pay a special tribute to a woman I work with every day. On our first 7 books, Karen and I listed our names alphabetically. This led some to believe that I a dyslexic former line cook was the lead author. Tonight, I'm happy to set the record straight: Karen has always been the lead visionary and writer of all of our books. It's been my pleasure and privilege to work with a co-author whom I not only respect but deeply love. And on this night of recognizing women, I could not be prouder that the James Beard Foundation is recognizing our first book on which Karen's name comes before mine!

It also happens to be Karen's birthday this week, so I can't thank you enough for giving her the perfect birthday present and taking all the pressure off me! I can't imagine a better gift than this. Thank you very much.

Scenes from a magical night:


Daniel Boulud (l.), Deann & Rick Bayless (c.), arrive in rain


On arrival, with L.A. uber-restaurateur Barbara Lazaroff


Co-host Stanley Tucci with Karen and Andrew


Andrew & Karen with Emeril Lagasse & Traci Des Jardins


Andrew & Karen flank Patrick O'Connell (The Inn at Little
Washington) & Phyllis Richman (long of Washington Post)


Andrew and Karen flank Ellen Rose (of The Cook's Library)
and Matt Sartwell (of Kitchen Arts & Letters)


The stage at the James Beard Awards at Avery Fisher Hall


The 2009 James Beard Award goes to...THE FLAVOR BIBLE!


With Little, Brown editors Judy Clain (edited Julie & Julia)
& (our own!) Michael Sand


Celebrating with our literary agent Janis Donnaud


We were almost as happy about Babbo pastry chef Gina
DePalma's 2009 James Beard Award win (as 2009
Outstanding Pastry Chef) as we were about our own!


With Best Chef: New York nominee Terrance Brennan (of
Picholine, Artisanal, Bar Artisanal, et al) & friend


With 2009 Outstanding Wine Service Award winner Aldo
Sohm of Le Bernardin and his wife Margit


With uber-Michelin-starred chef-restaurateur Alain Ducasse


Andrew Dornenburg, David & Karen Waltuck of Chanterelle,
Karen Page, Marisa May of San Domenico, and Chloe Mata


With A Voce chef Missy Robbins & pastry chef Jenny McCoy


With 2009 Award presenter Lorraine Bracco


With San Francisco chef Gary Danko


With Brooklyn Brewery brewmaster Garrett Oliver


Joanne Weir, Emily Luchetti, Andrew, Joe Yonan & Karen


With Who's Who inductee Dorothy Cann Hamilton (of the
French Culinary Institiute) & her very proud daughter


With 2009 Outstanding Chef Dan Barber (of Blue Hill and
Blue Hill at Stone Barns) & friend


With chef Eric Ripert of Le Bernardin and his wife Sandra


At Bar Boulud, with The Bazaar chef Katsuya Fukushima


With legendary Jacques Pepin at the Bar Boulud after-party


At The Modern after-after party w/sommelier Belinda Chang
and 2009 Best Chef: New York City winner Gabriel Kreuther


With Washington Post Food Editor Joe Yonan

By the way, we were also very happy to be a part of yet another 2009 James Beard Award-winning team: The Washington Post took home the 2009 James Beard Foundation Award as Best Newspaper Food Section. Our congratulations to Food Editor Joe Yonan who had submitted for consideration last year's June 18th and October 29th Food sections that featured our wine columns "Grape and Grill Sessions" and "Big Flavors Need Big Wines" and the rest of our colleagues at the Washington Post Food section for such outstanding work in 2008!

For a complete list of winners of 2009 James Beard Foundation Awards, click here.


"The Lucky" cocktail at Bar Artisanal features Scotch Whiskey,
Sweet Vermouth, Lapsang Souchong Simple Syrup, and Fresh Lemon Juice; Recommended pairing: Aged Gouda & Montgomery's Cheddar

Sunday, May 3, 2009 We're happy to have had lots going on to distract us from thinking about tomorrow night's 2009 James Beard Foundation Awards at Lincoln Center's Avery Fisher Hall, where our book THE FLAVOR BIBLE is up for a Book Award. (Fingers crossed....) Last night, we checked out Terrance Brennan's new (and already hopping) restaurant Bar Artisanal at 68 West Broadway, one block south of Canal. With chef Bradford Thompson (ex-Lever House, Mary Elaine's, Daniel, etc.) newly in the kitchen and sommelier Jason Ferris (ex-Gilt) overseeing the wine and cocktail list, we're confident that it will only get better and better. Yet we're already in love with that amazing goat cheese-stuffed lamb burger...MMMmmm!


Armagnac & food pairing at Per Se: Marquis de Montesquiou 1865

On Friday, May 1st, we were invited to join a group of journalists at Per Se for a fascinating experiment: a seven-course tasting dinner pairing mostly vintage Armagnacs with each course. While Armagnac is more often served as an after-dinner drink, we were already well-acquainted with its affinity for foie gras and/or prunes, and our eyes were opened by how beautifully it complemented duck and veal in this menu:

Per Se
May 1, 2009
Menu

White Truffle Custard
with Black Truffle Ragout
Marques de Montesquiou 1967

Terrine of Hudson Valley Moulard Duck Foie Gras
"Gelee d'Agrumes," Meiwa Kumquats, Wild Lettuces, Belgian Endive
Marques de Montesquiou, Cuvee Louis 1er

"Aiguillette" of Liberty Farm's Pekin Duck Breast
Buckwheat "Spaetzle," Michigan Sour Cherries, Purple Top Turnips "Parisienne" and Duck Jus

Marques de Montesquiou, Cuvee Comte d'Artagnan

Herb-Roasted Rib-Eye of Marcho Farm's Veal
Glazed Carrots, Oregon Morels, Caramelized Spring Onions with Black Truffle Veal Jus

Marques de Montesquiou 1934

"Roquefort"
Armagnac Poached Prune "Marmelade," Candied Pistachios, Petite Arugula and Pistachio Butter

Marques de Montesquiou 1904

Valrhona Chocolate Sorbet
with Manjari Pudding, Orange Oil, and Saigon Cinnamon "Financier"

Marques de Montesquiou 1893

Bartlett Pear and Almond Tart
Almond "Pain de Genes," Compressed Pear and
Honey-Ginger Ice Cream

Marques de Montesquiou 1865

"Mignardises"


Carrie Crespo, Jordan Mackay, Baroness Sheri de Borchgrave,
Aaron Hicklin, Scott Hocker, winemaker Jerome Margnat,
Julie Besonen, Karen Page & Andrew Dornenburg at La Borie

Sunday, April 26, 2009 This week's press trip to the south of France was an eye-opening introduction to the pleasures of Syrah, Grenache, Viognier, and even lesser-known grape varietals as expressed through the terroir of the Rhone Valley. Having spent the past seven days with a delightful band of colleagues, we pay tribute to them today by posting this group photo thoughtfully provided by Chateau La Borie winemaker Jerome Margnat (in the unforgettably cool orange pants!).

Chateau La Borie is at www.chateau-la-borie.fr.

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

The new hunting season has arrived, full of possibilities and new opportunities...A brace of doves...I also wanted to go with what Nature gave me. When cleaning the doves I’d shot this week, I noticed grains of barley in their crops among the many other seeds there; doves are almost exclusively seed-eaters. The first thought that popped into my head was 'barley risotto!' But I did not have barley on hand. I did have farro, a primitive wheat eaten in the Old World since the dawn of agriculture 10,000 years ago. Yeah, I have a weird pantry. Sue me. How to bring this dish together? I wrote a few months ago about wanting to design more dishes myself rather than relying strictly on cookbooks, and how a book called THE FLAVOR BIBLE, which is essentially a book of ingredients coupled with a list of other ingredients that go well with each other, has been invaluable in helping me do this. Using that book, I present to you 'Doves on the Feed.'"
Hank Shaw, host of the James Beard Award Finalist Blog
Honest-Food.net
(September 4, 2009)


 
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