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CULINARY ARTISTRY
by Andrew Dornenburg and Karen Page
"CULINARY ARTISTRY is a book with a 'cult' following."
—Barbara-jo McIntosh, Barbara-Jo's Books to Cooks in Vancouver, Canada (May 2004)
Really? Well, only if you believe the comments of these readers:
"[CULINARY ARTISTRY] is the one book I would choose to save
if our house were on fire....I simply can't live without it."
"[CULINARY ARTISTRY] is a masterpiece."
"The bible." "The Holy Grail of Cookbooks."
"Best book about food ever written, in a three-way tie
with McGee 'On Food and Cooking' and Escoffier."
"CULINARY ARTISTRY...seemed to pull together everything
that was missing in my ideology of food...[The chapter] 'Meet Your Medium' encapsulates all that is important to cooking."
"At the risk of gushing, I really do put CULINARY ARTISTRY
in the same category as Dostoevsky and Hemingway."
"CULINARY ARTISTRY is an amazing book.
Haven't read anything like it before. It's as eye-opening as Masse und Macht [by Elias Canetti, winner of the 1981 Nobel Prize for Literature]."
More reader comments are featured here.
Many chefs and cooks
around the world have cited CULINARY ARTISTRY as the single most valuable reference book in their kitchens
for its dozens of pages of listings of flavor matches, which
indicate the herbs, spices and other flavorings which best
enhance or complement various foods, from apples to zucchini,
and from beef to venison.
CULINARY ARTISTRY
is also the first book to examine the creative process of
culinary composition as it explores the intersection of food,
imagination and taste. Through interviews with more than 30
of America’s leading chefs, including Rick Bayless,
Daniel Boulud, Jeremiah Tower, Jean-Georges Vongerichten and
Alice Waters, the authors reveal what defines “culinary
artists,” how and where they find their inspiration,
and how they translate that vision to the plate.
It has largely been the passionate word-of-mouth praise of avid cooks — professionals and amateurs alike — over the past 10 years that have continued to interest new readers in CULINARY ARTISTRY to this day.
"Which flavors go best together? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is full of valuable advice for cooking professionals, and I highly recommend it. Food pairings are and have always been the most elusive culinary information I know of...I remember begging my CIA instructors for published resources. Unfortunately, CULINARY ARTISTRY didn't exist at the time."
— Rocco DiSpirito in his book FLAVOR, p. 27 (Holidays 2003)
Purchase
Online:
CULINARY ARTISTRY
"For anyone
who believes in the potential for artistry in the realm of
food, CULINARY ARTISTRY is a must-read. Well written and fascinating, this book is stuffed full of
practical advice and inspiring concepts."
— A Clean
Well-Lighted Place for Books (San Francisco)
"Most used cookbook: CULINARY ARTISTRY by Karen Page and Andrew Dornenburg."
— Chef Grant Achatz of Alinea, in the November 2006 issue of Chicago magazine
(p. 108), a month after Alinea was named America's #1 restaurant in Gourmet magazine
"I’ve been threatening to do this for a while but the current situation — no exciting new CDs, Thanksgiving approaching — seems like the right time to list my favorite cookbooks. My life does revolve around what’s for dinner and my wife is a cookbook collector, so I spend more time than I probably should considering them. Here are some that I go back to the most....CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. This does not contain recipes but rather has lists of food affinities. So if you have some leeks that need to be used up, you can find what goes with them and develop some ideas from that. For an improvisational cook like me it’s tremendously useful."
—Steve Adams, composer and saxophonist for Rova (which Downbeat called "one of the most daring ensembles of any instrumentation to emerge in recent years") on Rova.org (November / December 2008)
"Cookbook Store cookin' after 25 years. For 25 years, dozens of food celebs have come to Toronto's The Cookbook Store to shill their wares, and manager Alison Fryer and her sidekick Jennifer Grange have seen it all....Because Fryer and Grange personally source — and read — many of the 6,000-odd titles they have in stock at any one time, The Cookbook Store is a unique resource, offering British books that haven't been Americanized and U.S. books that haven't been changed for overseas markets....Top 10 Cookbooks: Alison Fryer and Jennifer Grange pick their top 10 must-haves: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. Gives you an insight into how chefs think."
— Julia Aitken, Toronto Star (June 16, 2008)
"Words of inspiration: “I’m really happy with how my [first] cookbook—Small Bites, Big Nights—turned out. The photography is so great that it inspires readers to try the recipes. I personally love a book called CULINARY ARTISTRY by Andrew Dornenberg and Karen Page. Although it’s not really a cookbook, it’s so interesting. They put a bunch of leading chefs together and had them pair up ingredients, vegetables, sauces and meats in different ways. It’s just a great reference book to get your brain clicking—a good way to jump-start things.”
—Govind Armstrong, chef, as quoted in Ocean Drive Magazine (November 2007)
"CULINARY ARTISTRY (1996), a favorite reference of chefs due to its musings on the sensory and artistic aspects of cooking, creating a menu, and its useful charts on seasonality and food and flavor pairings."
— Faith Bahadurian, THE PRINCETON PACKET (February 18, 2005)
"Redemption's Story: If the world is not the result of a cosmic accident, but it really was created, the implications are staggering. Why is that so? For starters because it means that the universe with its surfeit of beauty is the way it is because there is an Artist. Which means of course that the universe is merely reflecting the personality of the Artist. Think about that. It also means that his 'art' covers a lot of territory. For example, on the dedication leaf of their book CULINARY ARTISTRY, authors Andrew Dornenburg and Karen Page write, 'For the original Creator — architect, artist, author, composer, designer, and mastermind of it all.' Their artistry shows a deep appreciation for the Creator and for people....So, how do Dornenburg and Page put this understanding to work? They understand that putting a fish sign on a menu doesn't make the food good. Rather, when a Christian makes food, it ought to look and taste terrific. It should be excellent in every way. They demonstrate this in their cooking as well as writing which their receiving the 1996 James Beard Book Award for Best Writing on Food recognized. T-Bone Burnett, the singer-songwriter of the 80's who went on to produce Counting Crows, put it this way, 'A bricklayer's job is to build a good wall that will stand against the wind and rain. Writing JESUS on it isn't going to help it withstand the storms.' Often we keepers of the story of redemption forget that God is on a mission to redeem the universe, and that means the entire world and all we do in it (whether a cooktop, keyboard, classroom or practice) is a potential canvas for redemption. The Original Creator is doing something much bigger and more holistic than we think when we consider 'the church' or 'my job.' And that should change the way we think about everything."
— Stephen Baldwin, pastor, Providence Presbyterian Church (Concord, North Carolina) in THE CHARLOTTE OBSERVER (November 15, 2004)
""Since penning the modern foodie classic CULINARY ARTISTRY — the first-ever book on the subject of flavour affinities — these award-winning writers have chosen to push their breadth of knowledge even further by entering the complex world of food and beverage pairing. In their new book, What to Drink with What You Eat, Dornenburg and Page examine how wine, beer, spirits, coffee, and tea pair with every cuisine, dish, and ingredient imaginable."
— Barbara-Jo's Books to Cooks, Vancouver
"Chef du jour: Alfonso Fonseca, Executive chef, Signature Room Grille; 6401 Purchase Drive, Woodridge (at Seven Bridges) How I got here: I came to Chicago from Mexico when I was 9 or 10 years old. I got my first job in a restaurant when I was 15 scooping ice cream for DB Kaplan's in Water Tower Place. Why I like cooking: Food is like a never-ending book. The more you cook, the more you learn. I like to absorb knowledge like a sponge and then put it together in great food. Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It gives you different ingredients for each season and recipes to go with them. It also reprints some really old menus to show the evolution of food from 1960 to now."
— Laura Bianchi, DAILY HERALD (December 31, 2003)
"Chef Du Jour: Cliff Ostrowski, Executive Chef, Windows, Oak Brook Hills Resort and Conference Center (IL). Favorite cookbook: The one that inspires me most is a book called CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. The authors chose specific foods, like veal, and then asked world-famous chefs to name their favorite ingredients to pair with that food. If you're a chef, the plate is your palate and ingredients are your colors. This book helps you coordinate the colors."
— Laura Bianchi, DAILY HERALD (November 12, 2003)
"Favorite cookbook? CULINARY ARTISTRY."
—Jennifer Biesty, Season 4 contestant, "Top Chef" on Bravo TV (and executive chef of COCO500) (May 2008)
"The following are great books to have on hand when you have a question: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. You'll turn to this book when you're stuck with ideas. It contains recipes and anecdotes, but I and many other chefs use it for the lists of interesting food and flavor combinations."
— Leslie Bilderback, chef and certified master baker, and author of The Complete Idiot's Guide to Success as a Chef
"I have tons of cookbooks, food narratives and other food-lovers' staples in my office pantry (otherwise known as a bookshelf). But the one I almost always have right here on my (brand new, extra-large, heat-seeking) desk is CULINARY ARTISTRY by Andrew Dornenburg and Karen Page, the prolific James Beard Award-winning husband-and-wife writing team. I have a bunch of their other books and have enjoyed them all, but CULINARY ARTISTRY is a personal favorite because frankly, it helps me make dough, and I'm not talking about the kind you bake. When I'm doing recipe development, this book is where I always start my research. It brilliantly offers up classic food pairings, so that when I get an assignment to devise a butternut squash recipe (or four, as I did recently), it tells me that squash goes well with cheddar cheese, curry, pears and sage, among other ingredients. In other words, it tells me just what I need to know."
— Betsy Block of NPR.org and MamaCooks.com (October 24, 2006)
"As the acting sous chef at Alexander's and the newly appointed executive chef at The Old Oyster Factory, [chef Chaun] Bescos personifies the drive and professional commitment needed to make it as a chef....Q. Some restaurants keep current with the latest food trends; others retain the same menus for years and years. How do you keep up with all the new things that keep coming up out there? A. I am always reading something. I buy new cookbooks, basically getting the ones from the top restaurateurs in the country. I like CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— BLUFFTON TODAY EXTRA (SC) (February 23, 2006)
"Savory Summer Herbs Create Sweet Endings: The time is right to create your own flavor combinations...[T]ry matching more intense herbs, such as basil and rosemary, with stronger flavors such as chocolate or pineapple. Mild herbs like tarragon and thyme go well with milder fruits like peaches, apricots and plums. 'It’s kind of hit or miss on flavor combinations,' says Michael Bump, pastry chef at 40 Sardines. He recommends a book called CULINARY ARTISTRY (Wiley, 1996), which outlines pleasing flavor matches."
— Gail Borelli, THE KANSAS CITY STAR (July 19, 2006)
“Another great
achievement in exposing cooking as an art, and the passion
behind it."
— Daniel Boulud, chef-owner, Cafe Boulud, db Bistro
Moderne and Restaurant Daniel (NYC)
The 15 contestants in the 2007 season of Bravo's "Top Chef" debuting June 13th were polled on their three favorite cookbooks, and those mentioned most frequently were:
1) The French Laundry Cookbook by Thomas Keller (with four mentions),
2) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (with three mentions), and
3) El Bulli by Ferran Adria, and On Food & Cooking by Harold McGee (with two mentions each).
— Bravo's "Top Chef" (June 2007)
"Secrets from Ciudad Chef Joanne Bondy. Chef Joanne Bondy's restaurant, Ciudad (http://www.ciudaddf.com/), exploded onto Dallas culinary scene in 2001, earning a spot on Esquire's list of 20 Best New Restaurants in America. Bondy's recipes have been published in numerous cookbooks, and she has appeared on the Food Network, the CBS Early Show, and several PBS documentaries. We sat down with the renowned chef to learn her cooking secrets, where she likes to dine, and the foods she's ashamed to love...Favorite cookbook:
I collect cookbooks. My favorite, the one I give to very curious cooks, is CULINARY ARTISTRY. It's hard to find but contains simple references to pairing flavors, technique, and creativity."
— Roger Brooks, D Magazine (May/June 2006)
"Interview with Chef Brian Rae. RM Seafood | Las Vegas....Seeking more experience in a culinary city, Rae was tempted to Las Vegas. He joined the opening team for Rick Moonen’s first Vegas restaurant, RM Seafood, as sous chef. After a year, Moonen promoted Rae to chef de cuisine of the fine dining arm of the two-in-one restaurant. Under Moonen, Rae has continued his extensive training in seafood, with a focus on sustainability, and further developed his ingredient-driven sensibility....AB: What are your favorite cookbooks? BR: CULINARY ARTISTRY [by Andrew Dornenburg and Karen Page]. The pages are falling out, I use it so much."
— Antoinette Bruno, StarChefs.com (December 2008)
Interview with Chef Jason Travi of La Terza in Los Angeles:
"AB: What are your favorite cookbooks?
JT: Visually, I like Michel Bras' cookbook. For utilization, I like CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It interviews all these famous chefs. It asks them what their favorite ingredients are, what goes with what, and it has interviews and signature dishes."
— Antoinette Bruno, StarChefs.com (May 2006)
"Things I Don't Do. New Year's Resolutions: I think they're silly. If you want to resolve to do something, why wait for January 1st? ...Recipes: I have an ingrained inability to follow recipes to the letter. Can't do it. It probably stems from the fact that I'm not so great at being told what to do. My favorite cookbook is one that tells me what ingredients work well together. It's the only one I use with any regularity: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— CalifMom.com (December 30, 2008)
"I came across
this book about six years ago when I was on a gastronomic
tour of New York...I bought a number of books, but the one
that stood out was CULINARY ARTISTRY.
It seemed to pull together everything that was missing in
my ideology of food....It is a myriad of endless flavour combinations....One
particular chapter fascinates me: 'Meet Your Medium.'
This chapter encapsulates all that is important to cooking....What
I love about this book is the fact that it can give you a
framework on which to build your own food style —
and, as a result, it's permanently on loan to my entire brigade!"
— John Campbell, executive chef, the Michelin-starred restaurant
The Vineyard at Stockcross, Berkshire, England, and author
of FORMULAS FOR FLAVOUR, who has been cited as one of "Britain's brightest hopes" as heir to British culinary legends Jamie Oliver and Marco Pierre White (2003)
"This week we introduce a new column called 'Kitchen Bible,' where chefs reveal their most treasured and inspirational cookbook." The first selection? "CULINARY ARTISTRY, by Andrew Dornenburg and Karen Page."
— Caterer.com (August 7, 2003)
"This superior volume offers a wealth of information and insightful ideas that will enable any chef, both amateur and professional, to achieve a higher level of cookery. "
— CHAPTERS.CA
"Who: Josh Wolfe. What: Executive Chef. Where: COAST Restaurant, 1257 Hamilton St., Vancouver....What's the one cookbook you can't live without? 'CULINARY ARTISTRY. It’s not so much a cookbook as it is the best food reference guide around.'”
—"Chef's Special," Vancouver.com (March 7, 2008)
"Five Cookbooks. I was reading the lead article in the latest issue of the Art of Eating titled 'Throwing The Rest Out' (by the magazine's editor/publisher, Edward Behr) about slimming down a cookbook shelf down to a set of essential tomes. The premise of the piece was that if one had to get rid of their cookbooks save for a small handful, what would one keep and why. Being somewhat of a cookbook whore, I glanced at the well-overloaded four shelves of cabinetted cookbooks and shook my head. Every time I open the doors to that I can almost feel each shelf continuously groan under the weight of all those books. And that's not even counting the overflow shelves in the stove island cabinets and the 15-20 other books lying around the house. So after finishing the article I started to construct my own list and found it quite difficult to sort down to just a few. There are whole genres of books that I use for particulars, sausages for example. And an equal number of random books that I just plain like to read, let alone use to cook with. These days, I find inspiration (starting points, if you will...) in reading cookbooks and food magazines rather than studying to follow a strict roster of ingredients and steps. But I thought I would be fun to try and narrow my bookshelf down to my five essential cookbooks that I could not live without....3) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page.
In some ways, this is literally the kitchen bible to me. It's not a cookbook per se, but a book of theory and techniques about composing flavors, dishes and menus and complimentary ingredient lists. I find the latter particularly useful because in alphabetical order, Dornenburg and Page, painstakingly list ingredients and cooking techniques and other ingredients that go well with them. There are a large handful of recipes that showcases what constitutes 'composing' a meal. Think of this as your kitchen encyclopedia, dictionary, and thesaurus, all rolled into one."
—Wm. Christman, ...but the Devil Sends the Cooks (January 18, 2009)
"It was Jean Anthelme Brillat-Savarin, the famed French politician, gourmet and author of The Physiology of Taste, who exclaimed, 'I consider the invention of a new dish, to whet our appetite and prolong our pleasure, to be far more interesting an event than the discovery of a new star.' Although astronomers would doubtless disagree, those who appreciate the effort and imagination involved in creating a tasty new dish certainly wouldn't. 'Its starting point, or reference point, can be anything,' say Karen Page and Andrew Dornenburg, authors of CULINARY ARTISTRY. 'It might stem from the request of a customer to satisfy a particular craving. Or from the arrival of the season's first bounty — of produce, of wine — which demands a dish that celebrates it. Or from a chef who may wish to experiment with a particular technique, in a dish that employs it. A dish can be created to achieve any of these ends, and at its best may achieve many ends at once.'...
Practicality also plays a big role. 'One of the major realities facing cooks throughout time is that it's a rare thing that a cook gets to create in a vacuum,' said chef Chris Schlesinger of the East Coast Grill in Cambridge, Mass., in CULINARY ARTISTRY. 'I go into the walk-in refrigerator in the morning, and I look at what I have and what I need to use. Then I'll call up my purveyors who will tell me that leeks are looking great, for example, or that striped bass season just started. So I'm never starting from a blank sheet of paper — I'm always starting from something. I have all these things to which I need to apply my experience and knowledge in order to tie them together.'...
Jimmy Schmidt, chef/owner of the Rattlesnake Club in Detroit, counseled in CULINARY ARTISTRY against overdoing a certain dish. 'You often think up dishes in your head,' he said. 'And with ingredients some people think, `Well, if one's good, two's better, three's great, four's terrific and five is fantastic.' And I don't necessarily agree. I think that the flavors have to tie together. I don't think your palate tastes them all individually. When you drink a glass of wine, you're tasting all the wine. You're tasting one flavor even though it's made up of multiple components. Likewise, with a dish, the flavors should come together to create a hybrid image. So you need to use supporting flavors to make that work.' "
— Laurann Claridge, HOUSTON CHRONICLE
"The bible....CULINARY ARTISTRY is a book of lists. Want to know what goes with lamb, what are the key flavors of Thai cuisine, or even what ten foods a top chef would take to a desert island? Consult the bible. This is a book of ideas, showing you how to pair foods and providing unlimited avenues for creative cooking. It's truly an inspiration."
— Gabriel Claycamp, instructor and co-owner, Culinary Communion Cooking School in Seattle
"Nimbus owners bring diverse visions to creative menu choices. Josh Silverman was raised a vegetarian in Seattle and Bellingham and James Winberg was raised a carnivore in northern Minnesota. Despite their differences, Winberg said the two are 'culinary soulmates.' James Winberg....Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page....Josh Silverman....Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page:"
— Ericka Pizzillo Cohen, BELLINGHAM HERALD (WA) (December 12, 2006)
"While working as a sound engineer for recording companies in California, David Peterson never dreamed he would work in a restaurant....Peterson, 38, is now the head chef at three of the businesses operated by Bellingham restaurateur Brian Tines: Main Street Bar and Grill, Fairhaven Pub and Martini Bar, and Big Fat Fish Co. The Bellingham resident talked to The Herald recently about his food favorites: Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It describes foods that pair well together."
— Ericka Pizzillo Cohen, BELLINGHAM HERALD (WA) (March 16, 2006)
"This week, Columbus Underground is taking a look at some of the amazing young talent in the kitchens of your favorite local restaurants...Angela Theado is a passionately driven 28-year-old Columbus State graduate with a lot of experience in various kitchens in Columbus...currently working in the kitchen at Alana's Food and Wine. 'Some girls buy shoes,' says Angela. 'I, on the other hand, buy cookbooks and everything related.' Favorite cookbook: My favorites include The Food Lover's Companion, CULINARY ARTISTRY....Joshua DiBari is currently the sous chef at Z Cucina. Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page..."
—ColumbusUnderground.com (July 21, 2009)
"Andrew Dornenburg and Karen Page's THE FLAVOR BIBLE will help get you started on flavor composition...For those with an interest in adding 'kitchen' flavors and creativity to their cocktails, CULINARY ARTISTRY offers an intense introduction that will have you off and running."
— Christopher Conatser, mixologist, Delaware Cafe in Kansas City and 2008 winner of the Greater Kansas City Bartending Competition (2008)
"Accomplished cook Roger Radius of Oakland loves this time of year because of all the root vegetables and cool-weather fruits, such as persimmons and apples....Favorite cookbook: The book he relies on the most is CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. He says it is a thesaurus of food ingredients and their complements.... "
— THE CONTRA COSTA TIMES (December 1, 2004)
"A classic since its publication in 1996. The authors interviewed 30 top American
chefs — Gray Kunz, Rick Bayless, the Jean-Louis Palladin, and Alice Waters among
them — to discover the sources of their inspiration. For us mere mortals, the
food matches section is invaluable."
— The Cookbook Store / Toronto
"Cooking might seem like an art, but a little food science goes a long way towards improving the chances of success in the kitchen. Follow the basic for delicious meat, fish and vegetables and then pick up some tricks the professionals use to wow us in restaurants.
Resources: CULINARY ARTISTRY by Andrew Dornenburg (sic)."
— Cooking 212, "Deconstructed" episode (June 2005)
"Curator's Choice Cookbooks. Cookbooks make great holiday gifts for beginning and experienced cooks alike. We'll unveil the COPIA curator's favorites, and demonstrate a recipe from one of these books for a taste of what's inside:
- Baking with Julia by Dorie Greenspan (William Morrow)
- Cooking One on One by John Ash (Clarkson Potter)
- CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (Van Nostrand Reinhold)...."
— COPIA: The American Center for Wine, Food & the Arts (November 2004)
"CULINARY ARTISTRY by Andrew Dornenburg (sic): This landmark
book explores the roots of creativity and the creative process.
The authors have interviewed more than 30 of America's leading
chefs and thoroughly analyzed their cuisines and personal
styles. The interviews offer fascinating and revealing
discussions on the enhancement of flavors, the development
of new dishes, and the principles behind each chef's menu,
with actual recipes and menus supplied. A unique perspective
is just as critical to the success of a chef as it is to any
artist."
— Cornell
University Hotel Catalog (2003-04)
"Like many chefs, Rachael Levine gained a love of food from the family kitchen and garden. In college, she began working her way up from a dishwasher position at a now-defunct Woodland brewhouse to later become the executive chef at R.H. Phillips Winery in Esparto, where she helped develop the winery’s hospitality program. That spirit of community still imbues both her current position as executive chef for Woodland-based Nugget Markets, and her home life in the Sacramento Valley....What are your favorite cookbooks? We have a local cookbook author, Georgeanne Brennan; she and I are on the executive board of Slow Food Yolo. I’ve known her for a number of years and I celebrate what she does; some of my favorite things are written by her. But my favorite, favorite cookbook is not so much a cookbook but more of a reference tool, called CULINARY ARTISTRY. It’s brilliant. Every new head chef that we bring here — when we have somebody new — I have them read it."
— Ana Cotham, Solano magazine (May 2009)
"Ever since I posted on my profile that I am a chef, I have received several messages asking how to improve a certain dish or do I have a good recipe for insert your protein here. I am happy to oblige and always do....There are several books about food complementing each other but this is my favorite and most chefs I know have this at work to help our brain farts (short term memory loss: walk to the store room and think 'what in the hell did I come here for?'). The book is titled CULINARY ARTISTRY and do not let the cover fool you. It does have great info from excellent chefs with some recipes but the important part throughout the book there are food complements. Hundreds and seasonal. Let's assume you are cooking turkey. Look up turkey and there will be a list of herbs, seasonings, vegetables, and meats that go well with the turkey. I recommend it highly."
— Cousin Eddie, BodyBuilding.com (October 25, 2008)
"Bibliography: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Jeff Cox, The Organic Cook's Bible (2006) and The Organic Food Shopper's Guide (2008)
"I've just
finished reading CULINARY ARTISTRY and I wanted
to take a minute to say thank you. I especially enjoyed
the chapter on 'The Chef as Artist.' As someone who
has studied music most of my life, I understood perfectly
the similarities between these two disciplines. I was
also struck by how faithfully you transcribed Mark Miller's
ideas. As his assistant, I see how much time he spends
talking with reporters who, when you read their pieces, haven't
understood a bit of what he's said. No wonder he's such
a big fan of yours."
— Michael
Craig, assistant to James Beard Award-winning chef Mark Miller
"Andrew Dornenburg and his wife, Karen, wrote the one book I would
choose to save (well before the cats) if our house were on fire. It's
called CULINARY ARTISTRY and it's very hard to find but I simply can't
live without it. It is about the theory of cooking, rather than
recipes. I credit this book with beginning my culinary journey in the
way I credit A Conscious Life with my spiritual journey."
— Julie Cucchi, Princeton alumna and co-founder, www.98pt6.com, a brand expression agency (March 14, 2004)
"A true chefs' chef book, CULINARY ARTISTRY is not only written by chefs and includes many contributions by chefs, but it's a book that many chefs throughout the country cite as a favorite because of its respect for food and appreciation of the art of preparing fine cuisine. Many chefs and serious home cooks find CULINARY ARTISTRY their best reference book for inspiration and ideas. Insights into sensory perception, flavor profiles, seasoning matchings, food pairings, and general culinary information are all in one source. This is a book you can take to the market with you to help you select food pairings and finalize menu plans on the spot. It's also a book you'll enjoy reading for pleasure, as it lets you get into the heads of chefs and behind the scenes of professional kitchens. It will help you understand what's needed to turn the craft of cookery into a fine art. CULINARY ARTISTRY is an essential reference and must-read for anyone who loves food and enjoys the inner pleasures gained while creating it."
— www.culinaryforum.com (February 2004)
"Recommended Resources and Readings: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— The Culinary Institute of America, Techniques of Healthy Cooking — Professional Edition (2007)
"Recommended Readings and Resources: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— The Culinary Institute of America, The New Professional Chef (2001)
"Further Reading and Reference Resources: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— The Culinary Institute of America, In the Hands of a Chef (2007)
"Bibliography: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Regan Dailey, In the Sweet Kitchen (2001), the 2002 IACP "Cookbook of the Year"
"I've ordered
copies of CULINARY ARTISTRY for all the cooks
in our kitchen. It will truly be a pleasure to present
them with what I believe to be one of the most relevant books
for aspiring chefs."
— Traci
Des Jardins, chef, Jardiniere (San Francisco)
"I was in the San Francisco bookstore A Clean Well-Lighted Place for Books during a lunch break from jury duty when a youngish man asked one of the store employees about a particular book. I always eavesdrop in the store, because the store employees are avid book readers with really good and insightful recommendations. The book in question had to do with the restaurant business (as the California Culinary Academy is nearby, perhaps the customer was a student). The bookstore employee answered the specfic question and then said, 'Have you read Dornenburg and Page's books? They are the best there are for the restaurant industry. I love their books.' At that point, another woman chimed in, 'Did they write the book CHEF'S NIGHT OUT?' And the store employee said, 'Oh, yes — everyone has that. But read this book — it's their best,' pulling down CULINARY ARTISTRY from the shelf. In any event, it was a breathtaking moment of pure admiration, and I thought you should know about it."
— Terri Dial, President and CEO, Wells Fargo Bank
“Andrew and
Karen have given us a new lens for appreciating great food.
This imaginative and well-researched work is a welcome approach
to looking at the architecture of food. CULINARY ARTISTRY shows that chefs with the gift also make a contribution
to the art of life. With this book, many will open to the
inspiration and awe that can come from experiencing the work
of a true artist.”
— Roger F. Duffy, partner, Skidmore, Owings &
Merrill
"SUCCESS STORIES OF FEMALE CHEF ENTREPRENEURS: Q&A with Nicole Bissonnette of Bistro 157, Valparaiso. Q. How do you bring your kitchen staff along in developing their talents? A. I'm a big believer in positive reinforcement and am always open to my staff trying out whatever ideas or recipes they want. I have a huge library of cookbooks and I encourage them to look and understand flavor components and why certain flavors naturally go together. CULINARY ARTISTRY is one of our favorite books, because it gives a glossary of ingredients and what flavors work well with them. I try to teach my staff not to just follow recipes but to understand the method, then cook and taste along the way! They generally run ideas by me; we discuss the flavor components and I guide them if it's needed. I am the first to admit that I, too, still have much to learn and that we are all in it together.”
— Jane Dunn, LAKE magazine (Spring 2004)
"A book on culinary creativity, with super-handy lists of 'flavor pals'."
— Clotilde Dusoulier, chocolateandzucchini.com
"CULINARY ARTISTRY is not just a book — it's a
transcendental experience. It opens a whole new level
of considering the culinary field in much the same way that
partaking of the artistry of a great chef transcends the ordinary
restaurant experience. I was fascinated by the ingredients
lists showing what goes with what and when, based on the candid
reflections of our finest chefs. Buy this book, take
it home, and savor every page!"
— Sara
Duvall, executive producer of the hit movie "Fried Green
Tomatoes"
CULINARY ARTISTRY is among the books named (by chefs such as Jeff Keenliside of Fire and Water in Vancouver) in EAT's survey of British Columbian chefs' favorite cookbooks.
— EAT (November/December 2004)
"Anyone who cooks who's not using CULINARY ARTISTRY is either new to this business, or not in it!"
— Ken Fair, Draeger's Cooking School (March 12, 2004)
"Chef Paul Shufelt thrives on the high-intensity atmosphere of a kitchen that delivers up to 600 plates daily on busy weekends. nd since 100 opened in October, on choice real estate at the corner of 100th Street and 101st Avenue, all the weekends have been busy. 'Perfect,' I said to myself when Shufelt, 100's head chef, confessed his love of pressure and stress. 'He'll know just how to cope with Christmas in the kitchen.'....' Half the fun with food is trying things out,' says Shufelt, a graduate of NAIT's school of culinary arts. Here's a chef's tip: When Shufelt is uncertain about which foods go best with other foods as he plans his menus, he consults a book called CULINARY ARTISTRY. This reference text matches food products, such as lamb or beef, with other ingredients (fruits, vegetables, spice or herbs) to help cooks create delicious combinations. 'It's a jumping-off-point for inspiration,' says Shufelt."
— Liane Faulder, Edmonton Journal (December 20, 2008)
"Reading a good cookbook — for example, CULINARY ARTISTRY — can be as entertaining as reading a good novel."
— Martin Fenner, Clinical Fellow in Oncology, Hannover Medical School in Germany (December 2008)
"Favorite books: Craft of Cooking, CULINARY ARTISTRY, French Laundry — cookbooks that just don't give you some recipe but a sense of why and how the dish came about...."
— Teddy Folkman, co-owner and executive chef of Gastropub in Washington, DC, on "The Next Food Network Star" (June 2009)
CULINARY ARTISTRY is mentioned as the favorite book of one of America’s Best New Chefs: Will Packwood of Emilia’s in Austin, Texas.
— FOOD & WINE magazine (July 2001)
"A summer reading list for cooks — CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. This New York pair has specialized, for the past decade, in books that take readers behind the scenes of great restaurants. While their BECOMING A CHEF remains the definitive career guide for would-be Wolfgangs and Emerils, their DINING OUT describes how professional restaurant critics do their jobs. But my favorite Dornenburg-Page book is CULINARY ARTISTRY. In essence, it shows how chefs think — where they find inspiration, how they compose a dish, and their favorite ingredients and food pairings. Better yet, CULINARY ARTISTRY puts many of these tips into easy-to-use charts. Look up 'arugula' on the food-matching chart, and you'll see more than 15 other foods it goes with, from avocado to walnuts. Even if you're a novice cook, CULINARY ARTISTRY will have you looking at familiar foods in new ways. For example, chef Mark Miller tells the authors how to appreciate the full taste of a raisin: 'A raisin, when you bite down on it, is sweet in the beginning. It has a medium tempo and flavor — it becomes tannic on the edge, it gets a little bit juicier, and it gets highly accentuated sugars and a little bit dusty in the midpalate over time. There's a certain intensity that goes up. And then the sweetness dies off, and then the tannin dies off, and what you're left with is a kind of seedy little bit of sweetness that follows through. What you have is this curve of experience — from a single raisin!'"
— THE FREE LANCE-STAR (Fredericksburg, VA) (May 26, 2004)
"[Chef Timothy Hollingsworth] also treated himself to a copy of the new work by Andrew Dornenburg and Karen Page, THE FLAVOR BIBLE, which brought back memories...When he first moved up from commis to cook at The French Laundry, John Fraser (today the executive chef of Dovetail in New York City) had recommended that he read one of the authors' earlier collaborations, CULINARY ARTISTRY. The book features extensive lists of ingredients and other foods they get along with. Hollingsworth, who was then starting to participate in those nightly menu meetings, spent his wee hours studying those lists so that he'd look like he knew what he was doing in the meetings when fellow cooks with finely honored palates and improvisational talent turned to him and said, 'What to you want to run?'....Hollingsworth broke out his copy of THE FLAVOR BIBLE, the new book by Dornenburg and Page, whose earlier CULINARY ARTISTRY had gotten him through those menu meetings during his formative years at The French Laundry. He thumbed it to death that night, looking up possible accompaniments for caviar, for cod, for scallops, and for any number of ingredients, both assigned and elective, that he had been grappling with. He stayed up until three in the morning like that, filling his head with new ideas, sketching them in his notebook, getting ready for the next day, a day in which — if nothing else — he would cook from the heart."
— Andrew Friedman, Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition (pp. 131 and 143-144) (December 1, 2009)
"I have to admit, as much as my feminist side is well marked, there are several dishes that men do better. Get to the absurdity of submitting myself to this rule unconscious and when I want to eat a dish that I described in my imaginary list as chef for a man, I'm behind my friends ask that cooks and do it for me. In the book CULINARY ARTISTRY by Andrew Dornenburg and Karen Page, there is a table with the emotional connotations of various foods, in which the steaks or fillets appear as 'masculine.'"
— Gazeta do Pova (auto-translated from Portuguese by Google) (November 28, 2009)
"CULINARY ARTISTRY: This is the best reference book I've used. It has an extensive chart that shows exactly when fruits, vegetables, and meats are at their peak. Sticking to the seasons ensures that food is at its best flavor, price, and, most important, nutritional value."
— Scott Giambastiani, executive chef at Cafe-7 and Cafe Moma, serving organic meals to thousands of employees at Google in Mountain View, CA, as quoted in PREVENTION (March 2007)
"One of our
favorite research tools that we use when developing recipes
for our books (the only diabetic cookbooks to win the James
Beard and Julia Child Cookbook Awards) is CULINARY ARTISTRY."
— Frances
Towner Giedt and Bonnie Sanders Polin, PhD, DIABETIC-LIFESTYLE.COM
"If there is ever a book every cook should have on his or her bookshelf, it is CULINARY ARTISTRY. Although it has been published way back in 1996, its contents are timeless. The authors have gone through great lengths to compile a comprehensive list of food and flavour pairings. So if you are confident in your cooking and would like to start experimenting with different flavours and create your own recipes, buy this book!"
— GREEDYGOURMET.COM
"This is a great reference for pro and amateur cooks alike, who feel
ready to break away from following recipes and trying to come up with
their own. Aside from sharing stories from notable chefs about the
inspiration for some of their recipes, the book also covers ideas on
taste theory, and provides excellent lists of both classic and more
surprisingly successful pairings of flavors and ingredients, and their
peak seasons."
— Ayma Grup, B.F.A. Rhode Island School of Design, Havekniveswillcook.com
"CULINARY ARTISTRY is an amazing book. Haven't read anything like it before. It's as eye-opening as Masse und Macht [by Elias Canetti, winner of the 1981 Nobel Prize for Literature]." [He also cited it as one of the world's best cookbooks: "for inspiration — the tables are amazing."]
— Christian Bernhard Hagen,
artist and writer, University of Copenhagen - Geological Institute (Denmark)
"What I'm Into: Marcus Jefferson. The 21-year-old is an aspiring chef at Sullivan....I went to China with Sullivan to cook at the Olympics. They worked us hard, but it was fun and I learned a lot. We cooked for George Bush Sr., Condoleezza Rice, and Michael Phelps....One of my favorite cookbooks is CULINARY ARTISTRY. It's a good book for writing menus...."
— Javacia N. Harris, Louiville Courier-Journal (November 3, 2008)
"Most useful cookbooks? French Laundry and also CULINARY ARTISTRY."
— Thomas Heinrich, Australian chef, as quoted in The Journal of the Australian Kangaroo Industry (October 2006)
"The Holy Grail of Cookbooks....For the record...if I had to give up all but one cookbook, I'd keep CULINARY ARTISTRY — very few recipes, but inspiration on every page!"
— Jason Herbert, CHOW.com (September 26, 2006)
"After the success of CULINARY ARTISTRY, which is on my (and MANY cooks') list of favorite books because of the flavor matching reference guide, Andrew and Karen have done the same in WHAT TO DRINK WITH WHAT YOU EAT by teaching us how to pair food with the perfect drink."
— Elena Hernandez, International Chair, International Association of Culinary Professionals' Global News Blog (October 16, 2006)
"The art of the true mixologist doesn’t stop at the glass. Cocktails are a cuisine, and as such can, and should, participate with the other culinary arts as much as possible. One of the books that I have often recommended to various mixologists across the country has been CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It presents the culinary palate in a unique manner by illustrating the methodology that many of the world’s greatest chefs use to approach thinking about what flavors work best with other flavors. While flavors are obviously important in cooking, the art of 'pairing' flavors is rarely given the attention it deserves. Which is why I found it refreshing to see it covered so well, especially since mixology specifically IS the art of flavor pairing."
— Robert Hess, DrinkBoy.com (October 16, 2006)
"Food is my playground, and it's the biggest I've ever seen.... CULINARY ARTISTRY: For any cook/chef that wants a detailed, exceptionally brilliant reference on food combination, seasonal ingredients, and philosophy of cuisine and a new kitchen companion, this book fits the bill. I love this book so much I have two copies — plus, I have bought the book for other people as a gift. I have seen some greatly celebrated chefs use this book as a daily reference. If you are considering buying this book, stop, and just get it. Trust me, it's worth it."
— EJ Hodgkinson, chef, Foodsville.com (September 2008)
"Exclusive Interview with Season 4 'Top Chef' winner Stephanie Izard....Ok, now what is your favorite book or cookbook?
I would have to say CULINARY ARTISTRY. It’s a really great reference book for chefs...."
— Rose Huber, On a Lobster Placemat blog (February 23, 2009)
"My experience with fennel seeds is rather limited, while I have tasted
fennel seeds in sausages and I have munched on them as I exited many an
Indian restaurant, but I have never cooked with them. So I wasn’t really sure what I could do with them. Normally, when this happens, I head downstairs and check my handy dandy reference guide, CULINARY ARTISTRY.
This book is a foodie's dream. It is organized by ingredient and provides a list of complementary flavours. If that wasn't enough, there are recipes from some of the world's most celebrated chefs to inspire you to the kitchen. There were two entries for fennel — one for the vegetable and one for the seed. Vegetable or seed, fennel does marry nicely with oranges, poultry, cabbage, and figs...."
— Hungry Gal in Toronto (January 2009)
“Andrew Dornenburg and Karen Page go where no culinary writers have gone before, exploring what inspires great chefs to create new flavor combinations, dishes, and menus....Insights about the development of flavors, dishes and menus are gleaned from interviews with more than 30 of America's leading chefs. Dornenburg and Page document why the time has finally come for the culinary arts to take their rightful place among the arts. The major sections of the book include The Chef as Artist, Meet Your Medium, Composing Flavors, Composing a Dish, Composing a Menu, Evolving a Cuisine, and Culinary Art as Communion. Throughout the book, fascinating reference charts on classic flavor and ingredient combinations are included that are invaluable to any cook. Also featured are recipes and menus contributed by leading chefs as examples of their unique styles of cuisine, as well as ten ingredients and three cooking techniques that are nearest and dearest to the chefs' hearts, not to mention cuisines."
— INTERNATIONAL COOKBOOK REVIEW
"Chef: Brian Mottola Location: Pop's New Orleans Cafe, Madison, NJ Where did you learn to cook? I got my degree from Johnson and Wales in Providence, Rhode Island, which was a wonderful experience, but the best learning experience was working at Emeril's Restaurant in New Orleans and Delmonico's in Las Vegas and the Boulevard in San Francisco. Favorite cookbook?
CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Robyn Jasko, "Side Dish," DineIndie.com (February 2008)
"This week, we are getting back to the basics. If you have always wanted to complete your at-home culinary education or know somebody who wants to learn to cook, this will lead you to some of our favorite teaching cookbooks. You will find both new books and classics, each designed to instill the lessons needed to become a great cook....CULINARY ARTISTRY by Andrew Dornenburg and Karen Page: I love reading restaurant menus. Part of the charm of going out to eat is to see how chefs creatively string together ingredients and techniques to form an eloquently worded dish. If it seems like something you could never possible make at home, think again. In order to pair spices and foods, you do not have to be born into a family of famous cooks or enroll in your local cooking school. You can learn that culinary intuition with the help of James Beard Award-winning authors Andrew Dornenburg and Karen Page. In CULINARY ARTISTRY, Dornenburg and Page break down the basics of creating menus, matching foods, and composing flavors. In a section titled 'Flavor Cliques,' they identify popular herb combinations like the bouquet garni of bay leaf, parsley, and thyme, and the mirepoix of carrot, celery, and onion. The mystery of fine cooking is unraveled on the pages of CULINARY ARTISTRY so that you can introduce ingenuity into your cooking at home."
— Jessica's Biscuit e-Newsletter (March 3, 2005)
"Q & A with chef Kevin Lendrumbai [the 35-year-old chef of Il Portico....Favorite] COOKBOOKS: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is a book I recommend for cooks. It has a lot of excellent information and philosophies of renowned chefs."
— Sally Johnston, EDMONTON SUN (Alberta, Canada) (June 21, 2006)
"Check out
CULINARY ARTISTRY by Andrew Dornenburg and Karen Page for some pointers on tantalizing flavor combinations.
Sure, mint and lamb are classic partners, but try mint with
black beans, lentils, tomatoes or mushrooms. Lemon and poppy
seeds are a no-brainer, but consider lemon with chocolate
or cardamom next time."
— Carolyn
Jung, CONTRA COSTA TIMES (September 25, 2002)
"When a kitchen flue blaze forces the closing of your landmark restaurant for more than two months for repairs, what's a chef to do? In the case of Jim Stump, fight fire with fire. The March 22 accident shut the doors at A.P. Stump's, an elegant New American cuisine restaurant in downtown San Jose....[N]ow they can concentrate on redoing the menus without the distractions of running a busy restaurant at the same time. Hunched over Stump's dining table, they've been poring through The French Laundry Cookbook, Art Culinaire, CULINARY ARTISTRY, and cookbooks by Chicago chef Charlie Trotter. They've tossed around ideas, refined them, cooked them and refined them some more."
— Carolyn Jung, SAN JOSE MERCURY NEWS (May 28, 2003)
"Chef Hal Holden-Bache came to Nashville from West Virginia, where he held a coveted three-year culinary apprenticeship at The Greenbrier Resort in White Sulphur Springs. Before taking the helm at Eastland Cafe, he spent several years in Nashville restaurants such as the Capitol Grille at the Hermitage Hotel and as executive chef at Nick & Rudy's Steakhouse....Is there a book (or cookbook) that has been particularly inspiring? I have a vast culinary library, and I read quite a bit. Every book I read educates me and inspires me in different ways. The books I use most often are Food Lover's Companion (by Sharon Tyler Herbst, Barron's Educational Series, Incorporated, $16.99) and CULINARY ARTISTRY (by Andrew Dornenburg and Karen Page, $29.95)."
—Jennifer Justus, The Tennessean (April 23, 2008)
"Chef Jake Stearns came to Nashville from Louisville in 2005 and has spent time at Capitol Grille and Flyte World Dining and Wine before joining Whole Foods in October. In what he calls a moment of clarity inspired by meeting his wife, he's transitioned from an eat-anything-chef to a healthy — although moderate — eater who favors raw vegetables and juicing....Is there a book that has been particularly inspiring to you? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Jennifer Justus, The Tennessean (April 2, 2008)
"Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen is an exhaustive reference on nearly every ingredient imaginable....This book has become my primary food reference, along with the CIA’s The Professional Chef and Andrew Dornenburg and Karen Page’s CULINARY ARTISTRY. For a less intensive and certainly more entertaining food science book check out Robert L. Wolke’s What Einsten Told His Cook.
— Garrett Kern, host, Garrett's Table (October 21, 2008)
"In this ambitious guidebook to the current state of culinary art in American restaurants, the authors offer a comprehensive flavor catalog of comestibles that constitutes a palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice Waters and Rick Bayless. Although short on prescription (hence, the paucity of recipes), the book is exhaustive in its rosters of flavor complements....Useful as a reference tool for serious chefs and die-hard foodies."
— Mark Knoblauch, BOOKLIST
"GET IT TOGETHER: Most cooks know that rosemary brings out the flavor of lamb, but other food combinations can be puzzling. Offering help in their book, CULINARY ARTISTRY, are chef Andrew Dornenburg and Karen Page. Other examples of 'goes with' pairings include:
- Artichokes with anchovies, garlic, lemon, olive oil, vinaigrette
- Asparagus with butter, lemon, morels, mustard, Parmesan
- Peas with bacon, ham, mint, mushrooms, onion, sage
- Strawberries with bananas, Kirsch, lemon, oranges, pineapple"
— THE KNOXVILLE NEWS-SENTINEL (March 17, 2004)
"CULINARY ARTISTRY [is] one of my favorite books about food, a book which falls halfway between a conventional cookbook and a reference manual of taste. The award-winning authors Andrew Dornenburg and Karen Page have consulted with dozens of top chefs and put together a culinary resource that touches on many different areas of food preparation: what tastes go together, how to construct a balanced menu, and reflections from chefs on what makes food great. Most useful, I think, is the near-encyclopedic flavor catalog — a list of practically every foodstuff under the sun, and a list of flavors that complement each one (many of them non-traditional). And unlike many normal' cookbooks, this one encourages creativity and improvisation instead of reeling them in."
— Melissa Kronenthal, TRAVELERSLUNCHBOX.COM (December 2005)
"...but the problem remains of finding ingredients that are currently in season.
One resource I've found to be excellent for just this purpose is a book by Andrew Dornenburg and Karen Page called CULINARY ARTISTRY (Wiley, 1996). The book includes a list of common foods broken down by their peak seasons as well as a long section where each ingredient is cross-referenced with other ingredients that pair well with it. It's an excellent resource for anyone who wants to grow as a chef or even just explore the possibilities of creative cooking. That, of course, includes cooking with the seasons."
— Sunil Kumar, Moss Bridge Winery
"A great achievement.
I hope that CULINARY ARTISTRY serves as a role
model for years to come."
— Gray
Kunz, former chef, Lespinasse (NYC)
"'Scallops have a subtle, sweet natural flavor, so don't overpower with too-strong ingredients or flavors, like hot chilies,' says Karen Page, co-author of cookbook CULINARY ARTISTRY. Other flavors that pair well with scallops include bacon and onions, garlic and white wine, lemon and thyme as well as wild mushrooms and parsley sauce, says Page."
— Amy Kuperinsky, The Press of Atlantic City (March 12, 2008)
"20 Questions with Chef Chris Maher of Momentitas de la Vida....Q. What is your favorite cookbook? A. CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— LA COCINITA, New Mexico's premier food, arts and lifestyle magazine (April 2002)
"I entered
my first restaurant kitchen in 1995, not long before BECOMING A CHEF appeared. It was an amazing ally at the time,
and it helped solidify my passions and my goals. Just as I
had acquired the basic skills and then having gained the confidence
to think on my own, I found CULINARY ARTISTRY
(and just as it has been a reference of mine all these years,
I've seen more than a few tattered copies in kitchens all
over the country!). It seems as if the progress and evolution
of your writing has eerily mirrored my own development as
a chef."
— Michael
Laiskonis, pastry chef, Le Bernardin (New York City) and formerly of Tribute (Farmington Hills, MI)
"It doesn't happen very often, but when it does, it can be really frustrating. Perhaps you could call it the culinary equivalent of 'writer's block'. I'm confronted with an ingredient or a specific assignment and nothing comes. Sometimes my heart just isn't in it, or there's time pressure, or I'm simply distracted by a million other facets of daily work life. Usually, though, I think it's because there might be so many possible ways to approach an idea, that it can be difficult to focus in on only one. But honestly, in the realm of problems, that's a pretty good one to have!...To this day, if I'm really stuck for a flavor pairing, I will still refer to Karen Page and Andrew Dornenberg's CULINARY ARTISTRY for its charts of common, and not so common, matches...."
—Michael Laiskonis, 2007 James Beard Outstanding Pastry Chef, Notes from the Kitchen on Typepad.com (June 16, 2008)
"This is a masterpiece."
— Martin Laprise, author and professional chef for more than 20 years throughout Canada and the Caribbean
"For pro-level reference, Chisholm and her team point to a beat-up copy of Andrew Dornenburg and Karen Page's CULINARY ARTISTRY (1996), which, beside its inspiring how-to-be-a-chef content, includes a handy flavour-matching table. 'It really speeds up the work.' Rhonda Viani, pastry chef extraordinaire at West, also revisits 'those great flavour maps' in CULINARY ARTISTRY 'to spark an idea then see where it leads'."
— Andre Lariviere, THE GEORGIA STRAIGHT, Canada's largest urban weekly (February 17, 2005)
"Chef Jennifer Shiparski, better known today as Jennifer Bartolotta, was working in her father's Pentwater, Michigan, business, the Nickerson Inn, in 1995....Today, with a more serious focus on balanced meals and a following of the food pyramid, young people are looking to learn more about foods, their purchase and preparation. Bartolotta, who conducts seminars on the topic, suggests the book CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. The book, she says, goes 'outside the box' of most cookbooks and gives detailed, multiple ways of preparing foods."
— Filomena Lea, TODAY'S WISCONSIN WOMAN (July 2006)
"I want to talk about the best cookbook I've ever read. The book is called CULINARY ARTISTRY and it helped me become a better cook! Now I've been a cookbook junky for years, and I've read thousands, literally thousands, of cookbooks. CULINARY ARTISTRY isn't really a traditional cookbook; it's more of a cooking resource book, and instead of recipes, it has food matches that aim to free you from recipes...My copy is incredibly dog-eared. I must have read this book cover to cover 50 times! I really recommend this book for anyone who already has a bit of confidence in the kitchen, and wants to step out a little bit and try something new. You'll really enjoy coming up with your own unique dishes!"
— John D. Lee, chef in Thailand who has opened and run three successful restaurants in the northern city of Chiang Mai (May 4, 2007)
"Two important books for sketching out a notion of what convivial practice might entail: 1)
The Practice of Everyday Life Volume 2: Living & Cooking - Michel de Certeau, Luce Giard, and Pierre Mayol. 2)
CULINARY ARTISTRY - Andrew Dornenburg and Karen Page.
The latter book is one of the most thoughtful discussions of cooking to be found in a non-academic press publication. It begins with a discussion of whether cooking is a trade, a craft, or an art. The book uses a rather dated idea of what 'art' is, but it is still useful. CULINARY ARTISTRY treats cooking as an artistic practice — from providing palettes of flavors, theories of menu construction, flavor composition, and the process of composing a dish. There are times that more rigor and a more sophisticated understanding of what contemporary art practices actually are would be nice, but given its popular press ambitions, this is not really its responsibility.
The Practice of Everyday Life Volume 2 proves a nice theoretical companion to Dornenburg and Page's book. Its second half, 'Doing-Cooking' investigates a variety of culinary practices. The book is a 'practical' extension of de Certeau's Practice of Everyday Life Vol 1 in which he offers ways to think about ordinary and everyday practices as moments of creative resistance and engagement. Cooking, in the second volume, serves as an example of the '...creative cunning in the undefined whirlwind of everyday practices...' What I am calling convivial practice is really just a broadened application of Giard's 'doing-cooking.' It is the terrain that LeisureArts seeks to operate within. We cook because it is a practice that is intricately social, mundane, and a field of pleasures. To quote Giard: '...[re:cooking] manipulating ordinary things make one use intelligence, a subtle intelligence full of nuances and strokes of genius, a light and lively intelligence that can be perceived without exhibiting itself, in short, a very ordinary intelligence'."
— LeisureArts.Blogspot.com, DilettanteVentures control room (March 2006)
"I adore CULINARY ARTISTRY, as does every chef I know."
— Justin Leone, sommelier, Alinea (Chicago)
"Tempering Desire: Chocolate plays a role in love and lust — much of which comes oh so naturally....That being said, it's important to understand that 'food preferences are analogous to sexual preferences,' observes Karen Page, author of the award-winning book CULINARY ARTISTRY. 'Cheap milk chocolate Easter bunnies do nothing for me,' she says. But by tapping into more primal emotions, we view chocolate as a 'second chakra kind of flavor in its earthiness, which is probably why we associate it with sex on an intuitive level.'"
—Justin Leone, sommelier of Alinea restaurant and contributing writer, U R CHICAGO (February 2008)
"A book which I've found to be very useful when combining flavours is CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It is the most comprehensive book about flavour pairing that I'm aware of, and I would say it is indispensible for someone who likes to cook without a cookbook."
— Martin Lersch, PhD in organometallic chemistry (Norway), on his molecular gastronomy blog.khymos.org (May 1, 2007)
"The intersection between art and food is a dynamic place to be.
On March 2nd we finally get to work with our renowned neighbors, [chef] Rob Evans and Nancy Pugh at Hugo's [in Portland, Maine]. Rob has put together a menu of five courses for a Dinner of Five Cookbooks. The cookbooks include: The Inn at Little Washington Cookbook by Patrick O'Connell; The French Laundry Cookbook by Thomas Keller; CULINARY ARTISTRY by Andrew Dornenburg and Karen Page; The Devil in the Kitchen by Marco Pierre White; Baking with Julia by Julia Child; and El Bulli by Ferran Adria, Juli Stoler and Albert Adria. Yes, I know that is more than five cookbooks, but he's a chef, that's his prerogative."
—Samantha Lindgren, Rabelais Books Blog (February 23, 2008)
"This book gives everyday people a guide to what chefs know by instinct: Got a melon or a strawberry that doesn't have the intensity you had hoped? A little kirsch liquor will make it sweeter. Most people now know that basil complements tomatoes, but most don't think of orange and sweet potatoes or honey and grapefruit, although these are the combinations you probably (unknowingly) enjoy in your favorite restaurants."
— Margaret Littman, BODY & MORE (2004)
"Chef Profile: O'Leary's Seafood chef Josh Brown keeps things personal....Q. What is your favorite cookbook? A. Well, I read cookbooks like others read the paper: daily and thoroughly. I can't say that I have a favorite, although I can cite three cookbooks that have inspired or influenced me. Thomas Keller's The French Laundry Cookbook (Keller, Heller & Jones, Artisan, 1999) shows how a brilliant chef treats his food with creativity, respect and innovation. Michel Richard's Happy In the Kitchen, the Craft of Cooking, the Art of Eating (Richard, Artisan, 2006) reveals how Richard, a world famous celebrity restaurateur [Richard owns Citronelle in DC] steps out of the culinary box with delightful creations, but still makes everything come together deliciously on the plate. I have found the book CULINARY ARTISTRY (Dornenburg & Page, Wiley, 1996) to be a great teaching tool that I refer to when exploring combinations of new or different flavors."
— Diana Love, CHESAPEAKE BAY FLAVOR (2007)
"Six Cookbooks Every Beginner Should Own. Want to learn how to cook ― but first you've gotta figure out how to boil water? Try these volumes ― hand-picked by REAL SIMPLE. REAL LIFE. food expert Nathan Lyon: 1) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. Says Nathan, 'This book encompasses what I feel most home cooks want to know, which is 'How do I use the ingredients I already have in my kitchen, and what do I pair with those foods?' I take it with me everywhere.'"
— Nathan Lyon, Real Simple (November 17, 2008)
"Your book CULINARY ARTISTRY is absolutely brilliant. I now recommend it to aspiring mixlogists as a key resource for understanding the ideas and theories behind creating unique flavor combinations and generally how to approach the craft as an artisan. I found when I replaced the word 'chef' with 'mixologist,' it especially spoke volumes to me."
— Ryan Magarian, Professional Mixologist, Kathy Casey Food Studios/Liquid Kitchen (Seattle)
"Chef Recipe and Interview: Yellowstone's Jim Chapman. Q. How many cookbooks do you have? How many do you actually use? A. About 150 cookbooks. I use 35-40 regularly. Most used are CULINARY ARTISTRY, The New Professional Chef, Escoffier's Le Guide Culinaire, and The Art and Science of Culinary Preparation."
— Beverly Magley, editor, MONTANA magazine (June 2006)
"Q. What are some of your favorite cookbooks? A. CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— David Maish, chef-owner, David's Bistro (Des Plaines), as quoted in the SECRETS OF CHICAGO CHEFS COOKBOOK (2004)
"Interview with 'Top Chef' winner Hosea Rosenberg....Q. What cookbooks would you recommend every home cook own? A. Anything by Jacques [Pepin], Madeline Kamman, Lidia Bastianich, Julia Child, Rick Bayless… the list goes on. It depends on what you are wanting to cook. One of my favorite books is CULINARY ARTISTRY by Karen Page and Andrew Dornenburg."
— Man Over Board (December 29, 2009)
"Dan Gullickson of Spearfish — a professional chef and sommelier who is cultivating his own vineyard — created the evening's menu and taught 'The Improv Cook' class....Begin with resources that can jump start your culinary imagination. Gullickson recommended two of his favorite food guides, CULINARY ARTISTRY by Andrew Dornenburg and Karen Page, and The New Food Lover's Companion published by Barron's.
According to becomingachef.com, CULINARY ARTISTRY teaches how to pair foods and seasonings, enabling food lovers to become less dependent on recipes and better at improvising when they cook. "
— Tanya Manus, THE RAPID CITY JOURNAL
"In the Gentile household, a shared love of cooking takes a caterer and his son on a quest for the top chef, the best utensil, the finest recipe and the perfect class....Father's Day Cookbooks: Larry Gentile's cookbook collection starts in the kitchen, continues into the den and ends God knows where. Still, he always appreciates a cookbook for Father's Day. If Dad is a culinary enthusiast, Larry suggests: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (John Wiley & Sons, $29.95): 'Great for understanding the creative process of a chef and an excellent reference for which ingredients work well together in a dish.'"
— Erica Marcus, NEWSDAY (February 17, 2004)
"I just stumbled upon your website, and I just wanted to say thank you! Especially for CULINARY ARTISTRY; it is my bible. I use almost every day. As the chef of a small kitchen with no one to bounce ideas off of, it comes in very handy. I would also have to say that you helped my career grow....Once again, thank you for sharing your knowledge with the rest of the world."
— Joe Marcus, executive chef, West Bank Cafe in NYC (July 2006)
"In the book CULINARY ARTISTRY, authors Andrew Dornenburg and Karen Page suggest that professional cooks fall into three categories. First there are the trade cooks, those who flip johnnycakes, replenish steam tables and plunge frozen Tater Tots into fry baskets. Their job is to turn tables quickly and fill their customers' stomachs to bursting. Next come the well-trained, accomplished chefs who view cooking as a craft. Their dishes appeal to all five senses, but taste is paramount. The last category is composed of chefs who consider themselves culinary artists, with food as their medium. These are the Thomas Kellers and Daniel Bouluds of the world, for whom every plate becomes a resplendent palette and every dish makes an esoteric cultural statement. Dill — and most other St. Louis chefs, for that matter — belongs to the second category, those who place diners' gratification before their own hunger for transcendent self-expression. But in the end, pleasing customers by masterfully plying the craft of cooking might be a more satisfying means of expression than arranging sublime ingredients in elaborate configurations. After all, with food as the raw material, even the cleverest creation will soon be toppled like a fragile house of cards."
— Melissa Martin, RIVERFRONT TIMES (2001)
"...Also, remember to season with salt and pepper along the way and taste what you’re making! Still looking for flavor combination ideas and suggestions? A helpful handbook to keep in the kitchen is titled CULINARY ARTISTRY…Stop by your local library or bookstore and pick up a copy...."
— Nancy Maslonka, Examiner.com (September 7, 2009)
"The women at The Gingersnap Bakery, in Phoenix, will be sorry to lose their intern, Patrick Diehl, come spring. 'Although he will be leaving us eventually, we all know that he will go far in whatever field he chooses,' writes Gingersnap manager Jennifer Johnson, who nominated Diehl for 'Cook of the Week.' Favorite cookbook: Favorite titles include Sweet Seasons: Fabulous Restaurant Desserts Made Simple by Richard Leach, The Bread Bible by Rose Levy Beranbaum, CULINARY ARTISTRY by Andrew Dornenburg and Karen Page, and The Anatomy of a Dish by Diane Forley and Catherine Young."
— Margaret McCormick, SYRACUSE POST-STANDARD (October 30, 2005)
"Best Brainstorming Book. As I am brainstorming new menu items for the fall dessert menu at Emeril’s Delmonico, I have yet again pulled my trusty old copy of CULINARY ARTISTRY from my bookshelves. This book has been an inspiration to me since its publication in 1996. My copy of CULINARY ARTISTRY was given to me by a dear friend in the beginning of my culinary career; it is signed, 'Cook, Eat, Share, Live!!' by the authors (Dornenburg and Page). I have yet to stop following their advice. It isn’t their advice that is most inspiring for me, but the content of the book itself. It is jam-packed (pun intended?!), with many menu items from famous chefs, flavor combination indexes for every ingredient imaginable, anecdotes from chefs on signature dish item composition, theories on flavor pairings, and even biographies on many of the contributing chefs. I use it to jog my brain for new ideas and to help me think outside of the box when pairing different flavors. Many times, I find myself coming up with flavor combinations that are not listed in the book; I like to jot my ideas down in the book’s index for future reference. CULINARY ARTISTRY is an essential guide for any professional chef, and a wealth of knowledge for any aspiring chef or home gourmet. Of all the cookbooks I own, this is the one that I reference most.
I hope you find it as stimulating and enjoyable as I have over the years!"
— Jenny McCoy, pastry chef, Emeril's Delmonico in New Orleans on Emerils.com (October 5, 2007)
"This is part two of Lori Midson's interview with Paul Reilly, executive chef of Encore....Favorite cookbooks: James Beard's American Cookery, Andrew Dornenburg and Karen Page's CULINARY ARTISTRY, and James Peterson's Fish & Shellfish."
— Lori Midson, Westword (September 17, 2009)
"Chef and Tell with Brian Laird of Barolo Grill....Favorite cookbook: CULINARY ARTISTRY, by Andrew Dornenburg and Karen Page. I use it on a day-to-day basis. It's not a book of recipes, but a reference book, and a great place to look for ideas when I'm having a brain freeze. I also love the French Laundry cookbooks."
— Lori Midson, Westword (November 19, 2009)
"Chef and Tell with James Rugile of Venue....Favorite cookbook: I really appreciate The French Laundry Cookbook. It stands the test of time and is still a great reference for me from time to time. I also really enjoy CULINARY ARTISTRY, and every other book by Andrew Dornenburg and Karen Page."
— Lori Midson, Westword (November 26, 2009)
"Chef and Tell with Goose Sorensen of Solera....Favorite cookbook: CULINARY ARTISTRY, by Andrew Dornenburg and Karen Page. When I'm having a creativity block, I can open that book and it gets my brain going. It's a fantastic reference guide for chefs."
— Lori Midson, Westword (December 24, 2009)
"Not all spices go well together. An excellent resource for learning about spices and what they complement is CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Mike Mills and Amy Mills Tunnicliffe in their 2005 book
PEACE, LOVE AND BARBECUE
"CULINARY ARTISTRY...is a style manual for those who need to find out if a certain something will go with another certain something."
— MINNEAPOLIS STAR-TRIBUNE (December 7, 2003)
"One of Cody's
Best Cookbooks of the year."
— Vigi
Molfino, cookbook buyer, Cody's Bookstore (Berkeley)
"Chef Hettie Bresnan is the Sous Pastry Chef of Bouchon Bakery, Las Vegas. I recently had the opportunity to interview this amazing chef and here's what she had to say....Q. What 5 cookbooks would you recommend every home cook own? A. Baking with Julia, La Brea Cookbook, Four Seasons, CULINARY ARTISTRY, and The Making of a Pastry Chef."
— Mona's Tummy (December 28, 2009)
"Over the years I have amassed quite a library of cookbooks. Some of them have been invaluable sources of information and inspiration while some have been good for not much but the pictures (and a couple have only been good for lighting the BBQ). I think that they are still an indispensable tool for any chef, home gourmet or student. I thought that today I would share some of my favourite and most trusted cookbooks with you....House's Top 5: #5) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is an instant classic. It's actually one of those types of books that you can just sit down with and read. It takes you through the seasons, explaining what's seasonal and putting groups of food into flavour pairings that are incredible. It's truly a book of inspiration. A sister book called BECOMING A CHEF is a real-life look at what it takes for those of you considering 'chef' as a career choice."
— Richard Moorey, THE CHRONICLE-JOURNAL (Ontario) (March 23, 2005)
"Gifts with good taste: It's a glittering holiday season on the cookbook shelves. Some of the nation's biggest star chefs have produced their first volumes, and big-name authors have brand-new offerings....Man (or woman) does not cook by recipes alone, and that's why we need books like CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. Dornenburg and Page's Becoming A Chef won the 1996 James Beard Book Award for Best Writing on Food, and their new one continues in the same inspirational vein. CULINARY ARTISTRY explores the creative process of cooking by talking with top chefs about how they combine flavors and approach creating edible works of art. Anyone who loves food — cook or not — will be intrigued by the discussions of where chefs find inspiration and the meaning of style in cooking. There are only a handful of recipes per se, but the book includes extensive lists of flavor matches and contrasts to inspire experimentation."
— Debbie Moose, THE NEWS & OBSERVER (N.C.)
"Cookbooks of the pros. So I know yesterday I said that cookbooks do not necessarily make the best presents since a lot of them are bad. I stand by that statement but I also know not many (any?) people care what the heck I think and are going to go right ahead and buy cookbooks anyways. If you're going to buy some, might as well buy the best. To find out which cookbooks top chefs and food authorities use, I called up several that are in our local area and asked them what cookbook they'd recommend. The first person I called was restaurant magnate Rob Dalzell was working at his restaurant 1924 Main. 'A good book for home and a good reference book is CULINARY ARTISTRY by Dorenenburg,' Dalzell said after taking a second to remember the author. 'It lists all of the components that go with an ingredient like say, apples. It will list 20 things that go with apples. A lot of people don't have that education and know what is what...Because the restaurant is always trying out new dishes I'll check it out if I, say, have turnips to see what it recommends.'
Colby Garrelts of Bluestem also named CULINARY ARTISTRY as a book he uses...."
— Owen Morris, Fat City (December 10, 2008)
“CULINARY ARTISTRY chronicles the creative process of culinary composition and explores the architecture of flavors, dishes and menus.”
— NATIONAL CULINARY REVIEW
"These are the ways the berry of the season was found on Saturday at the Carrboro Farmers Market annual strawberry tasting. Strawberry season peaked last weekend in our area, so market...Not only were customers given fruit to taste, they were given ideas about what to do with it. A handout adapted from CULINARY ARTISTRY, by Andrew Dornenburg and Karen Page, listed the various foods, spices and alcohol strawberries have an affinity with, such as basil, guava, black or pink pepper, and Beaujolais."
— Sheila Dalton Neal, CHAPEL HILL NEWS (May 20, 2003)
"Most influential book: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. A book that is as much about executing the creative process as it is about cooking."
— Joey Nerenberg, president, Infusion Culinary Inc., as quoted by Liz Wiedemann in the San Diego Business Journal
(April 9, 2007)
"My wife tells people that she failed Boiling Water 101. That’s fine with me, because like many other men, and especially those of us in the event business, I love to cook. I also enjoy reading about it. Not cookbooks, but stories about cooking and people who cook. So with Father’s Day in mind I have assembled a list of my favorites, any of which would make a terrific gift....There are two reference books that are never far from my reach. Can’t figure out what spices to use on the Lamb Loin? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page will get you out of that pickle; there is no better tool for creating dishes and menus."
— Richard Newton, wedding planner, Atelier Weddings on WeddingAces.com (June 19, 2009)
"Recipes are guides not rules....Once you've kicked the recipe habit, flip through CULINARY ARTISTRY, a book that explores how chefs create dishes. My favorite section? Lists of ingredients that go well together, compiled from various chefs. Under 'trout,' for example, you see 27 ingredients to pair with this fish. You can make an almond and brown-butter sauce, or one of garlic, horseradish and cream. Is there a recipe for either dish? No. But knowing what you now know, you don't need one. So put away the measuring spoons. Keep inventing and testing. And oh, yes, one more thing: always, always trust your own taste."
— Joan Obra, THE FRESNO BEE (June 2, 2004)
"2007 Best New Chef Award Profile: Sean O'Brien, Myth, San Francisco....Favorite cookbook: CULINARY ARTISTRY, by Andrew Dornenberg and Karen Page. 'It’s been out for about 10 years. I use it as a guide to find classic combinations — when I’m designing a new menu and I want to figure out what pairs well with plums, it’s a good reference.'"
— Sean O'Brien, chef, Myth (San Francisco), as quoted in Food & Wine magazine (July 2007)
"I looked in CULINARY ARTISTRY for some flavor-pairing ideas, and hit on pomegranate and oranges."
— ObsessionWithFood.com (December 7, 2004)
"I've been walking around with CULINARY ARTISTRY under my arm for years, and now I'm loving THE NEW AMERICAN CHEF. These are my two favorites of your books."
— Adrienne O'Callaghan, who was introduced to us by a professional colleague as "the best food stylist in Vancouver" (2004)
“A major achievement.”
— Patrick O’Connell, chef-owner, The Inn at
Little Washington (Virginia)
"Executive Chef Eric Shores, One Ninety One Club, Atlanta...What is your most used cookbook? CULINARY ARTISTRY, as more of a guide on pairings and technique."
— "Off the Menu," PrivateClubs.com (January / February 2005)
"In the book BECOMING A CHEF, Andrew Dornenburg and Karen Page analyze the process by which an accumulation of technical expertise gradually frees a chef to improvise and invent. In their follow-up book CULINARY ARTISTRY, which will be published in October, they dissect what it is about a chef's cooking that yields a distinctive style. They study how the composition of flavors and textures can build a dish and finally how the composition of dishes can build a menu. Page and Dornenburg provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook, who should know (and maybe does) that a chicken, say, will go well with bacon, basil, brandy, cream, garlic, ginger, mustard, orange, parsley, rosemary, tarragon, thyme, tomatoes, truffles or wine. Their hope is that once you know the scales, you will be able to compose a symphony."
— Molly O’Neill, THE NEW YORK TIMES MAGAZINE
"Local pros let you in on the cookbooks they cherish.... Everyone's got a favorite unsung cookbook. Here are some from culinarily inclined Oregonians: Kelvin Gurr, chef instructor of Western Culinary Institute's restaurant, Bleu: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996) — 'The ultimate single-dish or whole-menu-building reference. Information about seasonally available ingredients and classic combinations in food pairing. Answers what goes well with anything, from pigs' ears to pineapple. A full spectrum of pairings helps break the 'chef's block' or build a meal out of your refrigerated leftovers that don't clash.'"
— THE OREGONIAN (February 28, 2006)
"Sweet+salty satisfaction: Traditional or gourmet, the PB&J has come a long way...Classed-up PB&J finger sandwiches have appeared at fancy-schmancy fund-raisers in New York City, said Karen Page, an observer of American dining and co-author of numerous culinary books with her husband, chef Andrew Dornenburg. 'It makes people laugh,' Page said of the notion of well-heeled New Yorkers sipping champagne and nibbling these gooey tidbits. But what is it that happens when peanut butter meets jelly? Why have they worked so well together for so long? They are what Page calls 'classic flavor pals' — a theme in the couple's book CULINARY ARTISTRY, considered something of a dining bible with its listing of 'flavor matches' and input from all-star chefs such as Daniel Boulud, Rick Bayless and Alice Waters on winning flavor combinations."
— Vikki Ortiz and Jan Uebelherr, MILWAUKEE JOURNAL SENTINEL (March 31, 2006)
"Heading up the restaurant [Shorty’s Steakhouse in Garrett] kitchen is Cory Wells, 27, of Auburn....Q. When did you start cooking? A. Five or 6 years old. In junior high, I’d have a sleepover and cook for all the guys.Q. What’s your favorite cookbook? A. CULINARY ARTISTRY....Q. How many cookbooks do you have? A. Fifty to 60 cookbooks...I want a book that teaches, not tells you, what to do.”
— Diana Parker, The (Ft. Wayne, IN) Journal-Gazette (December 9, 2009)
"Just when you thought you've read enough culinary memoirs and single-subject studies on every esoteric food topic imaginable comes Knives at Dawn, Andrew Friedman's sharp, insider account of America's quest to win the Bocuse d'Or — the epicurean equivalent of the World Cup, held biannually in Lyon, France....French Laundry chef Timothy Hollingsworth and his commis, Adina Guest, continued to work their grueling day jobs over three-and-a-half months of intense training, and set the bar for future U.S. brigades. Hollingsworth loves cookbooks and it was fun to see my favorite husband-and-wife food writing team, Karen Page and Andrew Dornenburg, name-checked as Hollingsworth first immersed himself in their kitchen classic, CULINARY ARTISTRY, when he first started at TFL, and later turned to THE FLAVOR BIBLE for inspiration during training."
— Brad Thomas Parsons, Al Dente (December 4, 2009)
"Dornenburg/Page/CULINARY ARTISTRY: 'The Chefs Bible' — A great tool on how to think, breathe, eat and sleep food! The building block of all chefs!!!"
— Michael Pataran & Carissa Prokopowich, MSN.com (April 2006)
"...Later, I asked chef Randy King about his cooking philosophy. 'Tastes, textures and temperatures,' he replied, getting as excited to talk about entrées as hipster guitarists get discussing boutique distortion pedals. His creativity was further revealed when I spied him culling inspiration from CULINARY ARTISTRY."
— Ryan Peck, BOISE WEEKLY (July 20, 2005)
"Holiday Gift Guide: Cookbook Edition. A very cool and different kind of cookbook is CULINARY ARTISTRY by Dornenburg and Page. It's a concept reference book for creating your own recipes or food combinations. They've interviewed scores of chefs and distilled their creative thinking and experience. At its core are reference lists such as foods in season, food matches, seasoning matches, flavor combinations that define the cuisines of countries of the world, seasonal combinations. You can look up an ingredient and find a few dozen other foods and spices and techniques that work with it."
—John Pinkerton, The Atlantic Blog posting (December 12, 2008)
"[Med Bistro chef] Jonathan Hawks began his cooking career at a young age working in various restaurants throughout the Washington, DC, and Northern Virginia area....Q: What mistakes do you see home cooks make? A: I think the biggest advice I would give to people learning to cook at home is to be adventurous. Following a recipe is a good start, but putting your own creative twist on a recipe has a very satisfying aspect to it. Sure, it can go the other way and be terrible, but you will never know unless you try. Q: What's your favorite cookbook? A: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It was the first book I ever read about cooking."
— Angel Powell, The Post and Courier (December 3, 2009)
"When you're in a kitchen where you have lots of cooks coming and going, someone's always dragging their favorite book in and it's dog-eared from use. It's sort of well-known in food circles that CULINARY ARTISTRY is one of those books that people drag along with them or that they hand on to other chefs."
— Lucinda Scala Quinn, MSLO Executive Editorial Food Director and host of "EatDrink" on MARTHA STEWART LIVING RADIO (October 2, 2008)
"Book's greatest feature is its guide to pairing things: CULINARY ARTISTRY."
— REDDING RECORD SEARCHLIGHT (December 10, 2003)
"Interview with Culinary Student Blair Cannon. Q. What books would you recommend to someone thinking of going to cooking school? A. My top three favorite books are: CULINARY ARTISTRY by Andrew Dornenburg & Karen Page...."
— ReluctantGourmet.com (May 21, 2009)
"... Desperate to grab something that had a cover and enough pages to keep me occupied, I stuffed CULINARY ARTISTRY into my backpack before running out the door at 4:30am to catch my flight. CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is the book our chef at CIA recommended as a reference for combining ingredients. While most people buy this book for lists of ingredients that go well together, its true heart is the philosophical discussion on cooking. Is cooking a trade, a craft, or an art? That's the question the authors are trying to answer by interviewing today's leading chefs. Their premise is that food is a physical experience that has an ability to move us emotionally. Isn't that what art is?....Reading CULINARY ARTISTRY felt like discussing these topics over tea with Daniel Boulud, Joyce Goldstein, Alice Waters, and other great chefs. The usual questions came back to me. What am I trying to do with food? Why am I doing it? I never expected that the answer would come to me in midair between Boston and San Francisco. I always thought it would happen in the kitchen with the sweet smell of caramelizing onions or a whisper of a gently simmering soup. But instead it happened on a United flight 6307. Life is funny that way."
— Helen Rennie, Carnegie Mellon alumna, BeyondSalmon.blogspot.com (June 4, 2006)
"Holly Dion honed her craft working with Steven Marsella at the Gatehouse for eight years and at Cheeky Monkey in Newport. She also was head chef at Eclectic Grille....Favorite cookbook? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page; not so much a cookbook but a reference guide filled with artistic knowledge."
— RHODE ISLAND MONTHLY (November 2004)
“CULINARY ARTISTRY receives Honorable Mention as one of the
year’s best culinary reference books....[It] offers
insights into creative cooking.”
— William Rice, THE CHICAGO TRIBUNE
"...I would also marry that gift with CULINARY ARTISTRY, which is an older book of theirs, which is matching foods with herbs and spices...These two books are excellent."
— Ellen Rose, "Good Food," KCRW Radio (Los Angeles) / National Public Radio (December 9, 2006)
"I was given the CULINARY ARTISTRY book as a gift when I worked in a
cookware shop in London. It is such a fantastic book, I'd be lost
without it."
— Alex Rushmer, professional writer and amateur chef in the U.K. (January 28, 2009)
"Layered flavors unite: Leading chefs think about layering textures as well as flavors, according to Andrew Dornenburg and Karen Page, two James Beard Award-winning authors who co-wrote BECOMING A CHEF, CULINARY ARTISTRY, and THE NEW AMERICAN CHEF, among others. 'A juxtaposition of alluring textures and tastes goes a long way,' Page said. 'Certain classic flavor combinations have a synergistic effect: The combination of pineapple and coconut, for example, can be more than twice as alluring as either flavor on its own, because of the way the flavors play off of one another.'"
— Annie Pierce Rusunen, THE COLUMBIAN (December 2, 2003)
"Book of the Month: CULINARY ARTISTRY. My book recommendation this month is for the person who doesn't like to follow recipes, but sometimes needs inspiration on what foods pair well together. Written by the same authors who published my previously recommended book WHAT TO DRINK WITH WHAT YOU EAT, Page and Dornenburg don't include many recipes in this book; instead you find many suggestions on what foods pair well and which cuisines use which flavors. For example, assume I am stumped as to what I should make for dinner. I look in my kitchen and see that I have some leeks to use up. Opening the book to leeks, I am given recommendations on which foods go well or extremely well with leeks: bacon, beets, Gruyere, peas, etc. Along with this list is a suggested list of ways to cook your leek: boil, braise, puree, steam or stew. I may decide to braise my leeks and serve them as a salad with bacon and truffle oil or perhaps make a Gruyere-leek quiche. I find this book particularly helpful when making sauces and soups or working with a new ingredient. One of my favorite tips from this book was the suggestion to pair lime juice and mango. I rarely eat a mango without a little lime now...maybe a dash of salt. It is the perfect marrying of flavors. The book is broken up into many sections that provide great reading entertainment as well: Sample Menus, Dish and Menu Composition, and thoughts by well-known chefs throughout. My favorites include the bits where chefs are asked what they would make if they were on a deserted island and could only bring 10 ingredients...their rationale behind each is very entertaining."
— Rachael Rydbeck, Cooking wtih Rachael (October 8, 2008)
"CULINARY ARTISTRY is sitting about three feet away from me right now. It is a fantastic book, and I refer to it all the time. It is one of my favorites! It would be an honor to help you."
— Audrey Saunders, cited in NEW YORK magazine's "Best of New York" issue as a "Cocktail Genius" (July 2005)
"FLAVOR MATCHMAKING: Some cooks look to books not for precise ingredients and specific instructions, but for inspiration. I've got a book for those cooks. It's the loftily named CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996), also the authors of the better known BECOMING A CHEF. It's not a cookbook per se. Nor is it a treatise on the techniques every cook ought to know. And it's certainly not a collection of culinary prose. It's more a style manual for those who need to find out if a certain something will go with another certain something. The most relevant information is found in the aptly named section 'Matches Made In Heaven.' Arranged alphabetically, the list comprises about 328 ingredients and seasonings and, for each ingredient listed, the authors provide several complementary flavors. It may not come as any surprise that the entries under beef ribs read ginger, horseradish, mustard, potatoes, tomatoes. But it is incredibly liberating, when in a chicken rut, to alight on the appropriate page and find 57 compatible ingredients for a plain old hen. When the vegetable bin is overflowing with leafy greens or I'm flummoxed over a side dish for a dinner party, I consider it a godsend to flip through the pages and decide on mustard with the greens and walnuts with the watercress. And it's inspiring to be reminded in the midst of Thanksgiving chaos that perhaps that pear dish needs a sprinkling of black pepper rather than a drizzle of honey. As with any reference work, it's not the entire book I value so much as a particular page or two in a desperate moment. The balance of the book's 426 pages are chapters on composing a dish and a menu, complete with advice from restaurant chefs. I confess I haven't read the book cover to cover. And I doubt I ever will. But it's nevertheless the one book that regularly makes the commute from office desk to kitchen counter."
— Renee Schettler, THE WASHINGTON POST (November 23, 2003)
"'Great meals, like great music, have a rhythm and harmony all their own.' Escoffier? Fisher? Emeril? Nope. That's Karen Page, writing about cooking as art—or, more specifically, the artistry of pairing flavors, textures, and aromas to create a transcendent sensual experience. Chefs, she says, are like composers. Instead of using tone, rhythm, and tempo to create an aesthetic whole, they combine ingredients, preparations, and presentations to transport us from our daily ho-hum to a beautifully scored Sensual Elsewhere. You've been there. You've had those gonzo-fabulous meals that induce eye-rolling fits of pleasure. That's where a great chef can take you. And guess what? You can DIY it, too. Start by getting yourself a copy of CULINARY ARTISTRY, the excellent book by Page and chef/partner-in-life Andrew Dornenburg, which is both a meditation on taste and a how-to guide for pairing, say, anchovies with sage. Pumpkin with mace. Happiness with joy."
—Lisa Schiffman, host of TuttiFoodie.com
"Back near Thanksgiving, my friend Tom reminded me of a book I had bought a while before, but hadn't much looked at since (this occasionally happens with food books; I have enough that not all are as well-read as I would like). The book was CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. I re-examined it, and it is now a common reference. The front portion of the book tries to answer the question 'Is Food Art?' The authors collected opinions from chefs around the world, and tried to assemble them into a greater whole. They don't come down on any one particular side of the issue, but instead they provide more fodder for debate. It's a tough question, to be sure. I tend to be in the 'for the most part no, but every now and then yes' camp. But the bulk of the book has you thinking about how food works and how one should think about preparing it, and it is this that I turn to again and again these days. In particular, the book features an extensive flavor pairing chart that showcases ingredients that various chefs have found to work well together. There are often names of dishes from different chefs, and every now and then recipes, but for the most part it's about giving you the information about good flavor pairings and letting you work from there....Other sections are illuminating. Contrasting courses in a menu (note how at that same dinner party I went from spicy to earthy and back to spicy a few times). How chefs have evolved over time. Sample menus that have worked well. There's lots of good information here, and I discover new items every time I open the book. For you serious cooks who want to break free of recipes and do your own thing, I think CULINARY ARTISTRY is a great reference."
— Derrick Schneider, An Obsession with Food (March 14, 2004)
"Fascinating...A
philosophy book on the culinary arts."
— Arthur
Schwartz, "Food Talk" on WOR Radio
"A wealth of
information."
— Lindsey
Shere, pastry chef, Chez Panisse
"Several weeks ago my son suggested I get a book called CULINARY ARTISTRY by Andrew Dornenberg and Karen Page (1996, ITP International Publishing). It was ranked as one of the top culinary books of the year, and can be conveniently purchased in paperback. I always listen closely to cooking-related suggestions from my son, Josh Silvers, because he is the chef/owner of the renowned restaurant Syrah in Santa Rosa. Josh suggested I read CULINARY ARTISTRY because he knows that I have been a cookbook collector for many years and no longer follow a recipe. I may use several recipes to create a concept of a particular dish and that’s what CULINARY ARTISTRY is all about....This is a book designed for the cook who never wants to follow a recipe but would like guidance on what he can do with a dish, pulling from a variety of different ingredients and seasonings. It is a book that belongs in every cook’s library, especially those who want to take their skills to the next level. What an inspiring read for anyone who takes pleasure in the preparation and consumption of gastronomic delights."
— Don Silvers, Kitchen Design with Cooking in Mind
(May 25, 2007)
"At the risk of gushing, I really do put CULINARY ARTISTRY in the same category as Dostoevsky and
Hemingway."
— Wendy Sinclair, Columbia University alumna (February 2005)
"The books we ran through on the show, all highly recommended: The instructional 'foody guru' book CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Cam Smith, Matt Steadman, Allan Campion and Maria Tsihlakis, "Eat It!" (Australia) (eatit.com.au) (December 12, 2004)
"A terrific
resource is a book called CULINARY ARTISTRY
by Andrew Dornenburg and Karen Page. I have this book and
use it almost daily as a reference for questions like 'what
spice goes with this ingredient,' or, 'does this herb or spice
go well with the others I have used in this recipe?' It also
addresses things like what herbs and spices characterize food
from a specific country or cuisine, when fruits and vegetables
are at their peak season and gives tips from famous chefs
like Alice Waters, Charlie Palmer and Nancy Silverton."
— Lisa
Smith, columnist, NEIGHBORHOOD CO-OP (Southern Illinois' Community-Owned
Natural Food Market) (July 2003)
"Creativity, knowledge are key ingredients to creating menus: A common joke among menu developers is that if they take one menu item from a competitor, it's stealing; if they take two, it's research. But according to chef and restaurateur Aaron Noveshen, the key to devising a unique menu that customers will crave involves more than scrutinizing competitors and trends. ...Noveshen shared his successful menu-developing philosophies at 'Creating Food Products Your Customers Will Crave,' a seminar presented during the 84th annual National Restaurant Association Restaurant, Hotel-Motel Show here May 17-20.... Food books that Noveshen said had been particularly helpful to him were CULINARY ARTISTRY by Andrew Dornenburg and Karen Page, The Elements of Taste by noted chef Gray Kunz and others, and chef Jean-Georges Vongerichten and Mark Bittman's Simple to Spectacular."
— Amy Spector, NATION'S RESTAURANT NEWS (June 9, 2003)
"It's not as much the 'food' as the 'fast' that's being exported from the United States," says Karen Page, co-author of CULINARY ARTISTRY. "Much like Henry Ford revolutionized the auto industry, American fast food is revolutionizing the food industry."
— Karen Springen, NEWSWEEK's Issues 2003 edition article "Bilateralism on a Bun"
"I've read both CULINARY ARTISTRY and BECOMING A CHEF this past year, which is the year I really got into cooking. I want to tell you how fantastic they were as insights into the food industry, especially with the theme that it takes a passion for food, and not necessarily technical skills, to make a good chef.
You really showed me how to respect simple ingredients and how to love cooking food just for the joy of losing yourself for three hours while cooking something new.
Great books!"
—Michael Stachowsky,
Co-President, Engineers without Borders, YorkU Chapter (February 2008)
"Andrew Dornenburg
and Karen Page have set me free. They dropped by the
test kitchen recently with their new book CULINARY ARTISTRY and liberated me from slavishly following a cookbook recipe
ever again. The sequel to 1995's James Beard Award-winner
BECOMING A CHEF, this fat volume offers limitless
ways to compose dishes using the idea of food matches and
menu plans from 30 of America's top chefs."
— Patty
Stearns, THE DETROIT FREE PRESS
"If you’re thinking about the culinary field or are a cook or a chef, then you must read... Andrew Dornenburg and Karen Page’s CULINARY ARTISTRY."
— Stu Stein, RESTAURANTS & INSTITUTIONS (July 2006)
"Most cooks can easily recite several classic flavor pairings: lamb and rosemary, tomatoes and basil, apples and cinnamon. But when we wish to be more adventurous in the kitchen, and possibly even develop our own recipes, what principles ought to guide us?....Andrew Dornenburg and Karen Page, authors of the classic handbook on flavor pairing, CULINARY ARTISTRY, recently published a new book that builds on their earlier work...."
— Christine Stutz, Baltimore Examiner (January 21, 2009)
"Are you familiar with CULINARY ARTISTRY by Andrew Dornenburg and Karen
Page? This book is considered a classic in the area of composing
brilliant dishes or spectacular menus."
— Ron Sveen, educator (November 23, 2007)
"The grapefruit bitters experiment begins. I'd been keen on the idea of trying to make grapefruit bitters for a while, but seeing a recipe in the Times ' article on bitters a couple of weeks ago inspired me to give it a whirl. The recipe was based on grapefruit peel and the bitter white pith, with only coriander as a background flavor, steeped in Everclear. I tried to think of some other complementary flavors as I prepared the ingredients, and consulted the handy-dandy flavor compatibility chart in Andrew Dornenburg and Karen Page's excellent book CULINARY ARTISTRY. That chart, dozens of pages long, is absolutely indispensible in my kitchen (and apparently in the kitchens of many professional chefs as well), listing compatible flavor match combinations between myriad ingredients."
— Chuck Taggart, GumboPages.com (February 6, 2006)
"For everyone
who didn't grow up on a farm or doesn't feel 'as one' with
the earth's schedule, and who thinks, 'if it's at the store,
it must be in season,' I unconditionally recommend the book CULINARY ARTISTRY. I mentioned this in my last
article, but a lot of people wrote to ask about it specifically.
One afternoon at the library won't cut it with this book — this is a definite buy. It tells when different fruits, vegetables,
fish, etc. are in season, and how to make them taste good
without the expense of a culinary school education. It will
save your family a load of money, and greatly improve your
own creativity with food and flavors."
— Liz Tarditi,
chef, TODAY'S GOURMET and columnist, WWW.STRETCHER.COM
"Do your research for right flavor formulas: Interested in turning your next meal into an experiment in the science of flavor? Ensure palate-pleasing results by doing a little research first: Most professional chefs skip cookbooks altogether, but one book you're likely to find well-thumbed on their bookshelves is CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (Wiley, 1996). The classic culinary roadmap to Tastyland includes recipes but focuses on suggested flavor pairings. "People always ask me 'What goes good with what?' said chef David Kamen, an instructor at The Culinary Institute of America. "This is the book to have. It's very helpful."
— Gemma Tarlach, Milwaukee Journal Sentinel (August 18, 2009)
"In the kitchen with...Duane Fernandes, chef, Gabrielle's at the Richmond Hill Inn in Asheville, NC. Training: I went to Trident Culinary School and Johnson and Wales in Charleston, S.C. Truly, most of my training is from various restaurants and kitchen positions, such as Peninsula Grill, Lemaire and Per Se, to name a few...Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Carole Terrell, Asheville Citizen-Times (2008)
"In the kitchen with...Robert Boyce, chef, Season's at the Highland Lake Inn in Flat Rock, NC. Training: I have never attended a culinary institute. My culinary training came from many years of hands-on hard work under really great world-traveled chefs. ...Favorite cookbook: I have several cookbooks that I gain inspiration from: Soup Bible, Sauce Bible, CULINARY ARTISTRY and many other random cookbooks."
—Carole Terrell, Asheville Citizen-Times (July 23, 2008)
"Banana muffins. Banana breads. Banana cakes. No doubt, they're luscious. But bananas are such a versatile ingredient, it would be a culinary crime to think of them as only a mashed flavor enhancer for baked goods. Bananas are delectable in savory as well as sweet dishes. Broiled, baked or blended. Grilled or sauteed. Hot or cold. Ripe or overripe, speckled with random brown spots. Breakfast, lunch or dinner. And lots of ingredients pair beautifully with bananas. One chapter of Andrew Dornenburg and Karen Page's new book, CULINARY ARTISTRY, is devoted to lists of specific foods that complement one another. In the bananas column, more than 40 ingredients are listed as potential flavor partners. The list is compiled from interviews with more than 30 of America's top chefs. Chocolate, rum, coconut and cream are noted as classic combinations with bananas. And bananas with tropical fruits, brown sugar, nuts, caramel and yogurt come as no suprize. But chicken, coriander, cinnamon and cardamon are also listed among the flavor partners. Bacon and maple syrup, too. A splash of gin or Cognac. A drizzle of honey. Think of the possibilities for new recipes. Chicken breasts stuffed under the skin with nuts, cracker crumbs and syrup, then baked until nicely browned in a puddle of tropical fruit sauce. Over the top, a garnish of warm, rum-scented bananas. Maybe some colorful rice pilaf accented with small chunks of sauteed bananas and a light sprinkle of ground cinnamon or coriander. A little minced cilantro."
— Cathy Thomas, THE ORANGE COUNTY REGISTER; also, THE CONTRA COSTA TIMES, THE FLORIDA TIMES-UNION, THE KANSAS CITY STAR, THE LOS ANGELES DAILY NEWS, THE PITTSBURGH POST-GAZETTE, THE SAN DIEGO UNION-TRIBUNE, and THE WICHITA EAGLE
"I have to say that CULINARY ARTISTRY was a big book for me as a young cook. It
was a parting gift from my first kitchen job and I ran that book in to the
ground."
— Gabe Thompson, chef of dell'anima (who formerly cooked at Del Posto and Le Bernardin) in New York City
“One of the best culinary books of the year....This is the couple’s second in a series of three books about the evolution of the art of cooking for a living. Page and Dornenburg contend that today's chefs are living in a moment of great opportunity; their newfound credibility gives them the chance to affect the way the country thinks about food and eating. Included are words of wisdom from the country's top chefs, including New York's Jean-Georges Vongerichten, Daniel Boulud, and Michael Romano. The experts reveal what has inspired them and what they have learned through experience and experimentation. A valuable reference for both amateurs and professionals."
— TIME OUT: NEW YORK
"Q. If you had to give all but one of your cookery books to your chosen charity, which book would you keep, and why? A. I would keep two: CULINARY ARTISTRY, which is all about flavour matching and combining, and Quando Cucina vano le Nonne, written by family in tribute to my grandmother."
— UKFOOD.co.uk (October 19, 2004)
"[CULINARY ARTISTRY] contains vital information taught only in some of the finest culinary schools in the world."
— VINEYARD.COM
"Cleveland-area chefs serve up titles of their tried-and-true recipe books: Looking for the ideal cookbook gift this holiday? According to a national library database, nearly 2,500 titles were published in the United States this year alone. To sort through the options, and especially the titles that have proven more than useful, we turned to some Cleveland-area chefs and discovered which cookbooks have shaped their careers and inspired their passion....Matthew Moore, chef-owner of Ohio City's Souper Market...swears by Andrew Dornenburg's and Karen Page's CULINARY ARTISTRY, a compendium of complementary food and spice combinations."
— Amy Viny, THE CLEVELAND PLAIN DEALER (December 17, 2003)
"...I will start the year with a book list that I judge essential to those who love gastronomy: 1) The Professional Chef; 2) The French Laundry - Thomas Keller; 3) On Food and Cooking - H. McGee; 4) CULINARY ARTISTRY - Andrew Dornenburg (sic); 5) Any book of El Bulli (Ferran Adria) if seeking technique and presentation; 6) A Scientist in the Kitchen - Herve This."
— Flavio Vitari, chef/columnist, Correio do Brasil (January 8, 2008) (translated from Portuguese via Babelfish)
"However, there are a few staples that I cannot live without and I always keep on hand. I call it my Desert Island List. You know the game. You have to list things that you would take if stranded on a desert island. In CULINARY ARTISTRY, authors Andrew Dornenburg and Karen Page include a chapter collecting the Desert Island Lists of top chefs from around the country. A range of interesting items make the lists, but one thing is clear: Most cooks have a certain core group of go-to ingredients from which they cook. These items are like a cook's culinary DNA."
— Stacy-Lynn Waddell, The Raleigh News & Observer (2008)
"An extraordinary
landmark book."
— Bill
Wallace and George Benson, radio hosts, "Chef's Edition"
"On a professional level I've found CULINARY ARTISTRY by Dornenburg and Page the single most useful book in my library."
— Michael Walsh, A View From The Kitchen (November 12, 2008)
"Asparagus with
mint? Bleu cheese and mango? How do you know what will work
and what will simply sear your taste buds? You could experiment
— possibly traumatizing your family and
guaranteeing your kids a spot on 'Oprah' —
or you could learn how various flavors interact....If
you want to look like a genius in the kitchen, top picks include
Andrew Dornenburg and Karen Page's CULINARY ARTISTRY."
— Chad Ward,
eGullet.com's "Book Talk" (October 6, 2003)
"Top 10 Chefs: Mike Comer, Temptations Everyday Gourmet. The 2009 Wilmington Magazine and StarNews Top Chef competition narrowed a field of 40 reader-nominated chefs down to your Top 10. As we count down to the Taste of Wilmington festival on July 19, we spotlight each of the chefs. Mike Comer Age: 29. Years cooking: 15. Culinary school: The Culinary Institute of America. Most well-worn cookbook: CULINARY ARTISTRY or The Food Lover's Companion."
— Wilmington StarNews (July 9, 2009)
"The Margot Cafe and Wine Bar is usually closed on Mondays, but lately the light is on in the kitchen anyway. Those are the nights chef and co-owner Margot McCormack has been teaching cooking classes there...As last week's class on shellfish got under way, she took time to mention some of her favorite cookbooks on the topic, including the latest edition of Sharon Tyler Herbst's The Food Lover's Companion, A.J. McClaine's Encyclopedia of Fish, and Karen Page and Andrew Dornenburg's CULINARY ARTISTRY."
— Thayer Wine, THE TENNESSEAN (August 4, 2003)
"Top 5: Neil Ferguson. Monteverde’s acclaimed chef on his favorite cookbooks. In July 2007, Neil Ferguson brought his toque, talent, and years of experience in such celebrated three-star Michelin restaurants as L’Esperance in Burgundy, L’Arpege in Paris, and Gordon Ramsay in London and Manhattan, up the Hudson to Cortlandt Manor. Now Executive Chef of Monteverde at Oldstone Manor, he continues to dazzle diners with his talented take on modern American cuisine. Here, Chef Ferguson shares the titles of his five most trusted cooking bibles....5) CULINARY ARTISTRY, Andrew Dornenburg and Karen Page. Describing it as a useful tool to jog his memory, Ferguson says this is the book that he regularly pulls off his bookshelf when he’s working on a menu or dish. 'It is so well written and laid out. At its heart it is a list of flavor marriages and pairings, with methods and techniques for those ingredients. But the chapters surrounding these lists explain how various chefs go about creating a menu.'”
— Laurie Yarnell, Westchester magazine (September 2008)
"The Blog that brought me home again....My parents, Lindsey and Charles Shere, were partners with Alice Waters in Chez Panisse from the beginning; Mom was the founding pastry chef. Food framed our lives. Mom tended a small city garden with a pear tree and fraises des bois. We shared a fence and the fava beans that climbed it with our elderly neighbor, Mrs. Bertolli. At dinner we would taste, joke, and argue. Conversation revolved around food. 'If you were stuck on a desert island and could only bring ten foods, what would they be?' Dad’s list included grapes for wine. Mom added tangerines and lettuce (her complete list is in the book CULINARY ARTISTRY)."
— Giovanna Zivny, Gourmet (May 2009)
CULINARY ARTISTRY is mentioned and/or credited in the Bibliographies of numerous books, including:
Arranging Food Beautifully by Susan E. Mitchell (1999)
The Complete Idiot's Guide to Success as a Chef by Leslie Bilderback, CMB (2007)
The Flavors of Life: Culinary Reflections of Mary Nell Reck by The Coronado Club of Houston (2004)
Food Jobs by Irena Chalmers (2008)
In the Hands of a Chef by the Culinary Institute of America (2007)
In the Sweet Kitchen: The Definitive Baker's Companion by Regan Daley (2001; 2002 IACP Cookbook of the Year)
My Daughter Wants to Be a Chef by Martin Laprise (2006)
Opportunities in Culinary Careers by Mary Donovan (2003)
The Organic Cook's Bible by Jeff Cox (2006)
The Organic Food Shopper's Guide by Jeff Cox (2008)
Peace, Love and Barbecue by Mike Mills and Amy Mills Tunnecliffe (2005)
Resource Guide for Food Writers by Gary Allen (1999)
Savory Sweets: From Ingredients to Plated Desserts by Amy Felder, CEPC (2007)
Secrets of Chicago Chefs Cookbook (2004)
Techniques of Healthy Cooking by the Culinary Institute of America (2007)
You Can Do It (2005)
CULINARY ARTISTRY has been cited as the single favorite and/or most used cookbook of leading chefs and culinarians across the United States and around the world. To read reader testimonials, click here.
FOR MEDIA INQUIRIES regarding CULINARY ARTISTRY, including review copy requests, please contact Gypsy Lovett at John Wiley & Sons at glovett@wiley.com.
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