We're glad to have you visit our
Web site, and hope you'll visit again soon (and often!). But
we're also happy to let you know about lots of other great
resources available to food lovers on the Internet from
chef and restaurant Web sites to those of leading culinary
organizations and media. Just for starters:
Arguably no other authors have had the pleasure and privilege
of interviewing such a virtual "Who's Who" of American
chefs, restaurateurs, restaurant critics, sommeliers, and
other leading authorities from the world of food and wine, as we have
for our books BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT, THE NEW AMERICAN CHEF, WHAT TO DRINK WITH WHAT YOU EAT and our forthcoming THE FLAVOR BIBLE.
If you'd like to learn more about any of the experts we've featured
in our books, we encourage you to visit their Web sites, which
are listed below:
Chef-Owner, The Tasting Room in New York City
Marketing Manager, Ito En and Kai restaurant
Chef-Owner, Cafe Atlantico, Jaleo and Zaytinya in Washington, DC
Executive Chef, Gramercy Tavern in New York City
Restaurant Critic, The Boston Globe
Aznar, Rufino Lopez and Ron Miller
Chef, Owner and Maitre d' of Solera
in New York City
Mixologist and cocktail expert
Chef, Blue Hill at Stone Barns
Co-owner, Babbo, Bistro du Vent, Casa Mono, Del Posto, Esca, Lupa, Otto
and Italian Wine Merchants in New York City
Chef-Partner, Babbo, Del Posto, Esca, etc.
in New York City
Restaurant Critic, Gourmet
Rick Bayless and Deann Bayless
Chef and Owners, Frontera Grill and
Topolobampo in Chicago
Sommelier and Owner, Beckta Dining
and Wine in Ottawa, CAN
Chef-Owner, Imperial Fez in Atlanta
Founder, Fra' Mani Handcrafted Salumi
Chef-Owner, Restaurant Daniel, etc.
in New York City
General Manager, Hudson Yards Catering
Chef-Owner, Artisanal and Picholine
in New York City
in New Orleans
Former sommelier, The Inn at Little Washington; now host of SommelierForum.com
Chef, Moto and Otom in Chicago
Chef, A Voce in New York City
Chef-owner, Kathy Casey Food Studios in Seattle
Sommelier, Alinea in Chicago
"Of course I'd be happy to participate [in the research for our book on food and wine pairing]; I'm a fan of your previous works."
—Joe Catterson, general manager and sommelier, Alinea (Chicago)
Sommelier, The Modern at the MoMA in New York City
Oyster Bar in New York City
Chef-Owner, Craft in New York City
Wine Director, L'Atelier de Joel Robuchon in New York City
Restaurant Critic, Houston Chronicle
Former Sommelier, Campanile and Owner, Silverlake Wine
Raleigh News & Observer
Roger Dagorn, M.S.
Sommelier, Chanterelle in New York
The Hartford Courant
Danko in San Francisco
Robert Del Grande
Annie in Houston
Pastry Chef, Babbo
in New York City
Traci Des Jardins
in San Francisco
Trellis in Wiliamsburg, VA
Chef-Owner, Vij's in Vancouver
Dominique and Cindy Duby
Pastry Chefs and Chocolatiers, Wild Sweets in Vancouver
Chef-Owner, Adour in New York City, et al
Sommelier, Bin 36
Executive Chef, San Domenico in New York City
Chef, Public and The Monday Room in New York City
Susan Feniger and Mary Sue Milliken
Grill and Ciudad in Los Angeles
Grill in New York City
Wine Director, Mansion on Turtle Creek in Dallas
Foo in Philadelphia
Chef-Owner, An American
Place in New York City
Diane Forley and Michael Otsuka
Formerly of Verbena in New York City, Michael Otsuka is now Executive Chef of the Ojai Valley Inn & Spa in Ojai, California
Chef, Cafe Atlantico and minibar in Washington, DC
Pastry Chef, Tru
George Germon and Johanne Killeen
Forno in Providence
in Los Angeles
General Manager, Blue Hill at Stone Barns
Restaurant Critic, New York magazine and
Co-Founder, Citymeals on Wheels
General Manager, Hearth in New York
The Dallas Morning News
Sommelier, Frontera Grill and Topolobampo in Chicago
Chef-Owner, York Street in Dallas
Bistro in Boston
Greg Harrington, M.S.
Owner/winemaker, Gramercy Cellars; former sommelier, BR Guest Restaurants
Willard "Dub" Hay
Senior VP of Coffee, Starbucks in Seattle
Executive Chef, Eleven Madison Park in New York City
Executive Chef, Cuvee in New Orleans
Sake Expert and COO, Jizake, Inc.
Executive Pastry Chef, Jean Georges
Restaurant Critic, The St. Paul
Cheese Expert, Fairway Market
Wine Director, The Dinex Group (incl. Restaurant Daniel)
Jo and Everest in Chicago
Lynne Rossetto Kasper
Author and Host,
"The Splendid Table" in Minneapolis
Fish in Seattle
de Lys in San Francisco
Beverage Director, The Modern at The Museum of Modern Art
in Washington, DC
Wine Director, Veritas in New York
Executive Chef, The Modern at the MoMA in New York City
America's first tea sommelier and owner, Teahouse Kuan Yin
Chef, 1789 Restaurant
in Washington, DC
Chef, Lacroix at
The Rittenhouse in Philadelphia
in New Orleans
Pastry Chef, Le Bernardin
in New York City
Brand Ambassador, Dom Perignon/United States
Jean-Luc Le Du
Owner, Le Du's Wines in New York City
The Seattle Times
"I always devour your books...."
—Nancy Leson, restaurant critic, Seattle Times
Sommelier, Emeril's in New Orleans
Executive Chef, August in New York City
Shrimp and It Rains Fishes
Chef, Porter House New York in New York City
Pastry Chef, Farallon
in San Francisco
Owner, Le Cirque
2000 in New York City
The Atlanta Journal-Constitution
Master Mixologist, Kathy Casey Food Studios in Seattle
Author and Chef-Owner,
Zarela in New York City
Dr. Michael Mascha
Founder and Publisher, FineWaters.com
in NYC and Matsuhisa in Los Angeles
Maitre Fromager, Artisanal Cheese Center in New York
Entertain You Enterprises in Chicago
Cafe in Santa Fe
General Manager, Solera in New York
Author, The Scent
of Orange Blossoms, and 8 other cookbooks on Moroccan cuisine
Fromager, Chanterelle in New York City
Alan Murray, M.S.
Sommelier, Masa's in San Francisco
Canada's first tea sommelier
Inn at Little Washington in Virginia
Market in San Francisco
Sushi Bistro in Washington, DC
Brewmaster, Brooklyn Brewery
"I've greatly enjoyed your books."
—Garrett Oliver, brewmaster of Brooklyn Brewery and author of The Brewmaster's Table
Chef-Owner, Paley's Place in Portland, Oregon
music critic for The Washington Post
Bombay Cafe in Santa Monica
Rajat Parr, M.S.
Sommelier, The Mina Group
Grill in Napa
Patisserie in New York City
in Los Angeles
Bistro in Portland, OR
Chef-Owner, Le Bec
Fin in Philadelphia
Slanted Door in San Francisco
in Madison, WI
Chef-Owner, T'Afia in Houston
Bar & Grill in New York City
and Asia Nora in Washington, DC
Chef-Owner, Cucharama and Zafra in Hoboken, NJ
Anne Quatrano and Cliff Harrison
in New York City
Gourmet (and former New York Times critic)
Sommelier, Bern's Steak House in Tampa
Chef, Tia Pol in New York City
The Chicago Tribune
in Washington, DC
Critic, The Washington Post
Bernardin in New York City
Paul Roberts, M.S.
Director of Wine and Beverage, Thomas Keller Restaurant Group
and Rockenwagner in Los Angeles
Square Cafe in New York City
Editor, The Rosengarten
Chef-Owner, Aquavit in New York City
Chef-Partner, Devi in New York City
"Karen and Andrew, thanks for all you have done for all of us in the food world. You are two amazing beings."
—Suvir Saran, author, Indian Home Cooking
Bread in New York City
"Karen, I am always so inspired by all the women you know. You're amazing!"
— Amy Scherber, owner, Amy's Bread
Chef-Owner, East Coast Grill in Cambridge,
Rattlesnake Club in Detroit
in Portland, OR
Wine Director, I Trulli / Enoteca and Vino
in New York City
in Los Angeles
Pulitzer Prize-winning media critic
for the Los Angeles Times
Ryland Inn in Whitehouse, NJ
Pastry Chef, Chez
Panisse in Berkeley, CA
Author, The Japanese
Kitchen in New York City
"Karen, I admire your great mother-like nature/ability/love which embraces people, extends advice and assistance, and connects all of us."
— Hiroko Shimbo, author, The Japanese Kitchen
The Village Voice
The Washington Post
Partner, Osteria Mozza and Pizzeria Mozza in Los Angeles
Author, A Spoonful
Alpana Singh, M.S.
Sommelier, Everest in Chicago
Chef-Owner, Cafe Juanita in Kirkland, Washington
Michael Smith and Debbie Gold
Sardines in Kansas City
Food and Beverage Director, Sheraton Four Points/LAX
Lutece in New York City
French Culinary Institute
Hiro Sone and Lissa Doumani
in St. Helena, CA
Director of Education, Joseph Phelps Vineyards
in New Orleans
in Los Angeles
The Detroit Free Press
Jane and Michael Stern
The Las Vegas Sun
Winemaker, Rubicon Estate in California
Founder, Acme Bread
in Berkeley, California
Corporate Beverage Director, Jean-Georges Management
Allen's in Miami
Corporate Beverage Director, Sushi Samba
for the San Francisco Chronicle
on 37th in Savannah
Sommelier, Blue Hill at Stone Barns
Owner, Shun Lee
Palace in New York City
Pastry Chef-Owner, Jacques Torres
Winemaker and Chef, Channing Daughters
Chef, Tru in Chicago
Vietnamese Cooking and Essentials of Asian Cuisine
Chef, The Herbfarm in Woodinville, Washington
Greg Tresner, M.S.
Sommelier, Mary Elaine's at The Phoenician
Madeline Triffon, M.S.
Sommelier, Matt Prentice Restaurant Group in Detroit
Trotter's in Chicago
Wine Buyer, Hart Davis Hart in Chicago
Norman Van Aken
in Coral Gables, FL
Hoc Van Tran
Chef-Owner, Le Colonial
in New York City
The San Francisco Examiner
Chef-Owner, Vij's in Vancouver
S. Irene Virbila
The Los Angeles Times
Georges, etc. in New York City
and Karen Waltuck
Chef and Co-Owners, Chanterelle in
New York City
Panisse in Berkeley, CA
Owner, Best Cellars
Dennis Ray Wheaton
Chief Dining Critic,
Shack in Boston
and J Bar in Tucson
Mediterranean Grains and Greens, etc.
Chef, Tribute in
Farmington Hills, MI
Restaurant in Honolulu
Grilling and Cracking the Coconut
in San Diego, CA
(Above list still in formation. All B&W chef shots by photographer Michael Donnelly.)
OTHER RESOURCES - Culinary and Otherwise
It's a full-time job (and then some) to try to keep up with new restaurants opening around Manhattan, but somehow Andrea Strong seems to manage and writes about her dining adventures in her always informative and enjoyable (and free) regular e-newsletter that helps keep us current with what's opening around town while we're glued to our computers on book deadline.
"Always enjoy your writing and your books!"
This bestselling author of books on women and finance such as Secrets of Six-Figure Women could make a better earner and investor out of anyone.
"You are such a great couple, with such wonderful friends. I feel honored to know you! I have met such great people through you."
The renowned illustrated book imprint of the Time Warner Book Group's Little, Brown which published WHAT TO DRINK WITH WHAT YOU EAT in October 2006.
"As publisher of Bulfinch Press, I've had the pleasure of working with the most creative and talented authors, artists and photographers in the world....It has been such a pleasure and a privilege to work with you. I have enormous admiration for you."
—Jill Cohen, Vice President and Publisher, Bulfinch Press
"It has been a pleasure and actually a professional honor to work with you. You are both totally professional, knowledgeable, organized, great writers, and fun."
—Karen Murgolo, Vice President and Associate Publisher, Bulfinch Press
Cellarworks, Inc. is an international design firm specializing
in the consultation and creation of distinguished wine cellars
for private clientele. With all of their clients, they strive to create unique and exciting wine cellars, which they believe should be designed according to the private client's personal taste and desire. They incorporate in-house professionals for the three main aspects of cellar creation: 1) Proper construction and cooling, 2) Custom racks using exotic woods and designs, and 3) Extraordinary and striking accessories, (antique stone, hardware, wall treatments, special lighting, etc.).
This organization, in support of "local,
artisanal and sustainable cuisine," includes an extensive
list of links to resources regarding sustainable agriculture,
pesticides and chemicals, biotechnology and food safety on
its Web site. The site also features educational materials
and informs visitors how to become members. The main ChefNet
Web site, at http://www.chefnet.com, also offers message boards
and is home to the Women Chefs & Restaurateurs Web page.
Circle of Wine Writers
The Circle of Wine Writers is an association of authors, broadcasters, journalists, photographers and lecturers who are professionally engaged in communicating about wines and spirits. It was founded in 1960 by the late Cyril Ray and now has more than 250 members and, although most of the membership is based in England, the Circle has members in countries around the world.
"I am delighted to inform you that...your application to join the Circle of Wine Writers has been successful....With all good wishes,"
—Julie Arkell, Honorary Secretary, Circle of Wine Writers (1/13/06)
City Harvest, founded in 1982, is the world's first food rescue program.
This year, it will rescue over 19 million pounds of excess food from all segments of the food industry including restaurants, manufacturers, wholesalers, greenmarkets, hotels, corporate cafeterias, grocery stores and farms and deliver it to more than 500 agencies throughout the five boroughs using a fleet of 15 trucks and volunteers on foot. Each week, City Harvest helps over 260,000 hungry New Yorkers find their next meal.
Citymeals-on-Wheels hand-delivers meals to homebound elderly New Yorkers on weekends, weekdays, holidays, and times of emergency times when many vulnerable seniors would otherwise go without food. Citymeals delivers more than two million meals each year to vulnerable elders who have nowhere else to turn. There are over 17,000 frail New Yorkers who rely on this lifeline of food and human company, and the need is growing every day.
Master classes in the art of Mexican cooking including daily hands-on classes, traditional and gourmet menus, Mexico City restaurant visits, Day of the Dead and Christmas sessions, food writing seminars and chefs-only workshops held in Tepoztlan, Mexico, as headed by director Magda Bogin and featured in Frommer's, Lonely Planet, Newsweek, and Oprah's O magazine.
"You two are so impressive it just boggles the mind."
Magda Bogin, director, Cocinar Mexicano
Cookbooks We Love
Cookbook picks and reviews, featuring a small, hand-picked
selection of cookbooks with discount online shopping.
The Cooking School of Aspen
Arguably America's best avocational
cooking school, food lovers come from across the United States
to take classes with some of the world's most respected culinary
authorities in the gorgeous setting of Aspen, under the leadership
of genial and knowledgeable owner Rob Seideman.
The Cook’s Library celebrates 18 years of offering one of the most complete selections of cookbooks in America. Founded by Ellen Rose in 1989, the knowledgeable staff (Ellen, Tim, Amy, Tehra, CP and Alan) collectively represents years and years of cookbook knowledge and cooking experience. Their command of the over 8000 titles in the store makes them an invaluable resource to customers and clients searching for the perfect addition to their cooking library or a special delight for tonight's meal.
Cool Book of the Day
Karen's fellow Northwestern alum Dan Janal has started a cool new site where he features a different book on a wide range of topics (from business to health to spirituality) every day. He even featured our own WHAT TO DRINK WITH WHAT YOU EAT on 8/3/07. (Thanks, Dan!)
COPIA: The American Center for Wine, Food & the Arts
Copia: The American Center for Wine, Food & the Arts is a cultural museum dedicated to wine, food & the arts.
Barbara Corcoran's credentials include straight D's in high school and college and 20 jobs by the time she turned 23. Her next job, however, madeher one of the most successful entrepreneurs in the country, when she borrowed $1,000 from her boyfriend and quit her job as a waitress to start a tiny real estate company in New York City. Over the next 25 years, she'd parlay that $1,000 loan into a $5 billion-dollar real estate business.
Barbara is the author of If You Don't Have Big Breasts, Put Ribbons on Your Pigtails, one of the best business books Karen has ever read.
"Karen, if I could simply bottle your genuine enthusiam, I could sell it for millions an ounce!"
— Barbara Corcoran, founder, The Corcoran Group and author, Use What You've Got & Other Business Lessons I Learned from My Mom
Multiple-time James Beard Award-winning food journalist Steve Dolinsky is also a Chicago-based media trainer par excellence who specializes in training chefs to appear on television.
"Many thanks again for the coverage of Culinary Communications in your e-Newsletter. I've had several inquiries, including a Food and Wine magazine Best New Chef!"
The Culinary Institute of America
"Andrew Dornenburg and Karen Page, accomplished authors, respected food authorities, industry leaders..."
—Dr. Tim Ryan, President, The Culinary Institute of America
"Andrew Dornenburg and Karen Page are perhaps the most serious and discriminating of the younger food writers."
—Dieter Schorner, Professor, The Culinary Institute of America, once named one of the two best pastry chefs in the U.S. by Time magazine
The Culinary Vegetable Institute
Dedicated to the sharing of knowledge
between chefs and farmers, this Institute provides the world's
most innovative chefs with a place to share knowledge, and
to experiment and discover techniques for growing and preparing
the most flavorful varieties of vegetables in the world.
Dallas Wine & Food Festival
For more than 20 years, the Dallas Wine and Food Festival has been presenting award-winning wines and culinary talent. Its five-day schedule features seminars, demonstrations, book signings, new experiences, and familiar friends, celebrating and exploring the world of wine, food and entertaining.
"Your contributions to the chef examination for last year's Rising Stars Chefs' Contest were fantastic. You added such a fresh spin on the contest....We'll begin the 2005 chefs' contest on January 3rd and we hope that you can again join our Advisory Panel!"
—Nikki Miller, executive director, Dallas Wine and Food Festival
The Web site of David Lebovitz, author of The Great Book of Chocolate (Ten Speed) and Room For Dessert (HarperCollins). In addition to this books, you can also read information about upcoming chocolate tours of Europe, classes in the U.S., and media appearances.
The Dinner Project
"If you ask me, food tastes better in the company of nice strangers," attests
Iwona Majdan, a Montreal-based conceptual artist who invites strangers to let her cook for them as part of this year-long project.
eGullet.com was long one of the most passionate
and literate groups of food enthusiasts (professionals and
amateurs alike) we'd ever come across. This site posts comments regarding restaurants, dining and travel
worldwide; wine, beer and spirits; and a panoply of other
culinary topics, such as specific cookbooks or food writers.
Epicurious, the Web site of Gourmet
and Bon Appetit magazines, features the largest collection
of recipes on the Internet: over 13,000. Aside from this database,
which is searchable by cuisine, course, preparation and more,
the site offers personal recipe boxes, slideshows, a list
of recommended cookbooks, original feature articles, forums,
food and wine dictionaries and online shopping.
This Web site, the creation of the
Earth Pledge Foundation, aims to promote local farmers, environmental
preservation, c recipes, online shopping, a dictionary, a
listing of what's in season when and articles. ommunity connection
and cultural tradition. Its Web site offers a searchable database
of sustainable products in New York.
The voice for bottled water connoisseurs and their accompanying lifestyle. With a keen attention to the epicurean life, FineWaters provides information on the products, places, events and passion that define the purity of fine living. Water is Life - Enjoy It.
We met the founder of this sparkling fruit juice company after tasting our first delicious cranberry FizzyLizzy drink at Amy's Bread, and writing Liz
Marlin a fan email via the Web site listed on the bottle's label. You can find FizzyLizzy at better gourmet stores (e.g. Dean & Deluca, Gourmet Garage) and even better restaurants (e.g. Blue Hill at Stone Barns).
"You are the consummate class act and I'm honored to be a part of your orbit."
— Liz Marlin, founder, Fizzy Lizzy All-Natural Juice Beverages
What, a movie reviewer recommendation on a culinary Web site? Well, yeah. You can't expect to get ahead by working 24/7, and seeing movies is one of our favorite ways to unwind. Seeing GOOD movies, anyway. And MaryAnn Johanson, the Flick Filosopher herself these past several years, has a great way with words and with dissecting films. Don't miss her review of "The Polar Express" for a contrarian (and accurate, in our opinion) take.
Foodservice Educators Network International (FENI)
FENI publishes Chef Educator Today, a quarterly magazine. FENI's mission is to partner with foodservice educators to advance their professional growth.
"The two of you are America's leading authorities on the subject of flavor development."
—Morgan Holzman, Program Director, FENI (Food Educators Network International)
Food Reference Web site
Articles on food history and usage; recipes; food trivia and
facts; kitchen tips; culinary quotes, personalities and events;
food humor and poetry; culinary crosswords and a fun and informative
The Food Section
You'll find "All the news that's fit to eat" on this fun, informative and pioneering Web site about food, wine and travel that Josh Friedland's run since 2003.
Food Site of the Day
Marty Martindale's site features more than 750 food-related Web sites, including BecomingAChef.com as its September 14, 2004 "Web Site of the Day."
Jennifer English, Radio Host
"My guests tonight are two of my very favorite people in the food world...I love the way that they write, I love the way that they think, I love the way that they see things differently than everybody else. And I love the way that they're living what they're writing about...They're cultural anthropologists...They're the Jane Goodalls of the chef world: They've taken us into the jungle, and we've watched the chefs in their native habitat. I'm really delighted that Karen Page and Andrew Dornenburg have helped us understand this magical world of people who feed us and excite us and inspire us and entertain us."
—Jennifer English, award-winning radio host, "Don't Talk With Your Mouth Full" on the Food and Wine Radio Network
Gene Shelly, M. Div.
Gene is a Manhattan-based pastoral psychotherapist and a fellow in the American Association of Pastoral Counselors, an International Association of theologically and clinically trained therapists. He also is an affiliate member of the American Association of Marriage and Family Therapists. A comment frequently made about him is that "his gentle presence and serene competence bring strength and comfort to his clients and colleagues."
"In the heart of Manhattan, just beyond the wrought iron courtyard gates of The New York Palace Hotel's historic Villard Mansion lies New York's newest treasure, Gilt. Featuring an extraordinary wine list with a stunning visual display of the great vintages of the world and an innovative contemporary menu by acclaimed chef Paul Liebrandt, this 51-seat restaurant and bar will offer 'A Taste of The Unexpected.'"
"It was such a pleasure to meet you. All of your books have a special place in my bookcase. I purchased the first three when I was in culinary school, as recommended by one of my chef-instructors. I will continue to collect all of your books and love what you have accomplished."
—Tobie Cancino, maitre d' of Gilt, formerly of Cafe Gray (New York)
The Gottman Institute
Knowing how difficult it is to make a marriage succeed, we're always happy to share insights that we've found to work for us -- including The Gottman Institute's tips listed here.
"A good marriage must have a rich climate of positivity. Make deposits to your emotional bank account."
—Dr. John Gottman
An online resource for chef's clothing,
chef's jackets, and more.
This is the sister site of BeerCook.com, and together these sites run by beer afficianado Lucy Saunders will point you in some delicious directions on what to eat when you're drinking beer.
"Your books are so inspirational to so many...."
—Lucy Saunders, GrillingWithBeer.com
Hachette Book Group USA
The Web site for Hachette Book Group USA (parent company of Little, Brown's Bulfinch Press, publisher of WHAT TO DRINK WITH WHAT YOU EAT) receives over 20 million hits per month, with a half-million unique visitors perusing more than three million page views of content.
The Web site of Herve This of College de France on molecular gastronomy.
Howard Childs Portrait and Special Event Photography
Howard Childs is a talented New York photographer (formerly with TALK magazine) who has photographed special events as well as VIPs for memorable portraits.
The Hunger Project
The Hunger Project is committed to creating a future that rejects the inevitability of hunger and recognizes the limitations of a consumerist society. Achieving the sustainable end of hunger means nothing less than creating a new future for all humanity, a new future where every day, every person has enough of the right food to be healthy and productive.
International Association of Culinary Professionals
IACP is a not-for-profit professional
association which provides continuing education and development
for its members who are engaged in the areas of culinary education,
communication, or in the preparation of food and drink. The
Worldwide membership of nearly 4,000 encompasses over 35 countries
and is literally a "Who's Who" of the world of food. This
diversity not only offers unique insight into the world's
cuisines, but provides excellent networking opportunities.
IACP's vision is to be a worldwide forum for the lively development
and exchange of information, knowledge, and inspiration within
the professional food community.
Intrepid Museum Foundation
One of the most successful ships in U.S. history is now a national historic landmark, and a unique attraction in New York City. In 1943, the USS Intrepid aircraft carrier was commissioned for service in World War II and went on to serve as a primary recovery vessel for NASA and then in Vietnam. Today, the museum features a range of interactive exhibits and events that make Intrepid a snapshot of heroism, education, and excitement. A highlight of the annual Fleet Week celebration is the "Best Chow" competition, which spotlights the impressive culinary talents of U.S. servicemen and women.
"As the 17th Anniversary of Fleet Week winds down, I would like to take this opportunity to thank you once again for hosting this year's Best Chow Competition. It was both an honor and a pleasure to work with both of you. Though words cannot express how fabulous you are, this should give you an indication: We haven't even done the wrap-up of events yet and all we can think about is that WE WANT YOU BACK TO HOST NEXT YEAR! We truly appreciate your enthusiasm throughout the process, from assisting with the script to doing your own research on the judges to donating your cookbooks to the winners and finally to making certain the competition was the most informative and entertaining to date...Your participation in Best Chow created an atmosphere of the utmost professionalism as well as fostered an immeasurable amount of goodwill amongst the judges, the troops, and the museum visitors. We are truly grateful for your support and are proud to call you friends of The Intrepid Foundation."
—Jenny Sherman, Intrepid Museum Foundation (6/3/04)
James Beard Foundation
Today the James Beard Foundation celebrates
the country's culinary artists, provides scholarships and
educational opportunities, serves as a resource for the industry,
and offers members the opportunity to enjoy the delights of
fine dining. Often called "the Oscars of the food world,"
the annual James Beard Foundation Awards is the industry's
biggest party, and part of a fortnight of activities that
celebrate fine cuisine and Beard's birthday. The Awards ceremony,
held on the first Monday in May, honors the finest chefs,
restaurants, journalists, cookbook authors, restaurant designers,
and electronic media professionals in the country. It culminates
in a reception featuring a tasting of the signature dishes
of more than 30 of our very best chefs. Since 1986, The James
Beard Foundation has been in the forefront of America's culinary
Site of the James Beard Award-winning pastry chef Johnny Iuzzini at Jean Georges restaurant in New York City, with details on his teaching and demonstration schedule as well as his forthcoming first cookbook.
This world-renowned spice market in New York City is where many leading chefs and culinary experts purchase their spices for the highest quality and best variety. If you love to cook, this store will feel like a playground to you!
KCRW's "Good Food"
Your weekly treat from Evan Kleiman. By tuning in to "Good Food," you can discover delicious recipes, great restaurants, and unique places to buy authentic ingredients; find out how to prepare the newest foods in the marketplace; learn techniques of master chefs and ideas for novices; and listen to discussions about food politics and the latest trends in food and eating.
"I LOVE your books. They helped me get through the tough days of cooking school — thanks!"
—Marina McLeod, Associate Producer, KCRW Radio's "Good Food"
The mission of Leite's Culinaria? "We believe a passion for food isn't limited to the kitchen. A person can be as satisfied by eating a good meal as by reading about one. Therefore, our mission is to educate and to entertain cooks and readers of all levels who are interested in the diverse world of food."
"I must say that I've been duly impressed with your self-promotion efforts. Being a recovering ad copy writer and marketer, I know the importance of keeping your name and product out there, and you have both done a beautiful and elegant job. I often use you as an example when I give my speech about the Internet, PR and marketing."
—David Leite, Leite's Culinaria
Lesbian Chefs Association
"The Lesbian Chefs Association
was born out of a need for lesbian chefs to connect with one
another, globally. The kitchen is traditionally thought to
be the woman's place at home but a restaurant kitchen is clearly
a man's domain. So often in the culinary industry a woman
stands alone in the kitchen, surrounded by men who fail to
view her as an equal. A lesbian woman has an even greater
challenge breaking into the kitchen and climbing the culinary
ladder. The association is designed to meet the needs of these
talented, passionate individuals."
Local Wine Events
God bless people like Eric V. Orange (EVO) for his public service of creating "the largest wine and spirits calendar in the world"! Visit this Web site to learn about food and wine events all around the world including some of ours! You can search by country, state, city, etc. Written up in media ranging from The Los Angeles Times to The New York Times to The Wall Street Journal, this is an extraordinary service to the food and wine community so where are the deep-pocketed sponsors to support it?
Louise Fili, designer
If you're an admirer of gorgeous logos seen in and around the restaurant business and publishing world, then you're doubtless already an admirer of Louise Fili ("Specialists in the Design of Restaurants and Food Packaging") without even knowing it! We were. At a cocktail party the other night, we discovered that the same woman was the designer behind several of the most beautiful logos we've ever seen (including those of Fern Berman Communications, Hyperion, Jean Georges, Manhattan Fruitier, etc.).
"I happen to be a great admirer of your books (and was thrilled
that you included some of our logos in DINING OUT)."
We first discovered Betsy Block's wonderful writing through our author friend Ayun Halliday. When we saw that our long-time pal John Willoughby had referred to Betsy as "one of my favorite Boston writers," we read further, resulting in everything from giggles to moist eyes. Mama can not only cook, she can write.
Manhattan User's Guide
A smart, savvy free daily email,
which features tips on how to get the most out of New York
City from where to eat to what to see and where to shop. We've been fans since we were subscribers to Charlie
Suisman's 1990s paper-and-ink version of MUG, but now
he's made it even more convenient to have the best of NYC
at your fingertips. If you live in New York (either physically or virtually), do yourself a favor: Click on the Manhattan User's Guide link above and subscribe right this minute. You'll thank us, we promise!
Award-winning cookbook author Maya Kaimal is responsible for our eating home-cooked Indian food on a regular basis: We are huge fans of her line of Indian simmer sauces, which come in such delicious flavors as Coconut Curry, Tamarind Curry, Tikka Masala, and Vindaloo. Her Web site features a list of retail establishments across the U.S. where you can buy them, which include both Kalustyan's and Whole Foods in Manhattan.
Talented photographer Michael Sofronski
took the photographs for our book WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch Press, Oct. '06).
"Moto is a Futurist-influenced degustation-focused restaurant dedicated to the avant-garde cuisine of chef Homaro Cantu. At Moto, dining is an interactive, multi-sensory experience unlike any other."
"My wife and I have been long-time fans of your literature."
Homaro Cantu, chef, Moto (Chicago)
Nat Decants Free Wine Newsletter
Wine picks, articles and humor from our new friend Natalie MacLean, recently named the
World's Best Drink Writer at the World Food Media Awards in Australia. Her
newsletter was nominated as one of three best newsletters at the James Beard
journalism awards. There are no ads and all e-mail addresses are kept
confidential. To sign up, visit www.nataliemaclean.com.
"Thank you for your wonderful endorsement of my book. I admire your work and your character, so it means a lot to me to have your support."
New England Culinary Institute
"A belated but heartfelt 'thank you' for the James Beard Becoming a Chef Scholarship. I was absolutely thrilled when I received my award letter. As I finish my second internship at NECI, I am very excited to begin my career in this fascinating industry and explore ways in which I can fit in with it. Thank you so much for your help."
—Michelle Lee, student, New England Culinary Institute
The Nosher's passionate site for noshing in NYC!
"Hello from two fellow avid NY foodies, as well as two people who really enjoyed your CULINARY ARTISTRY book (as well as BECOMING A CHEF, which I recommended to a colleague of mine who studied apprentice chefs for her PhD dissertation at Oxford University). I just discovered that you also have a blog, which makes my day."
—Nosher, at NYCnosh.com
PEN American Center
PEN American Center is the largest of the 141 centers of International PEN, the world's oldest human rights organization and the oldest international literary organization. International PEN was founded in 1921 to dispel national, ethnic, and racial hatreds and to promote understanding among all countries. PEN American Center, founded a year later, works to advance literature, to defend free expression, and to foster international literary fellowship. The Center has a membership of 2,900 distinguished writers, editors, and translators.
"I am delighted to inform you that the Membership Committee of PEN American Center has approved your application to become a member. I hope you will accept this invitation to join the distinguished novelists, poets, playwrights, editors, translators, and others who comprise the international PEN community, which works to defend freedom of written expression around the world, and to promote appreciation of literature at home and abroad. Only writers, editors, translators and others who have made a substantial contribution to the literary community are eligible for PEN American Center membership."
—Andrew Proctor, PEN American Center (NYC)
Peterson's Culinary Schools Web Site
Peterson's, which publishes Peterson's
Culinary Schools, a guide to U.S. and international professional
cooking schools and apprenticeships, features detailed profiles
of cooking schools on its site.
Pie of the Month Club
We thank Bud Royer of Round Top Cafe for introducing us to Sue Anne Zollinger's cool Web site, which defines "more than you ever wanted to know about PIE!"
Relais & Chateaux / Relais Gourmands
Relais & Chateaux is a collection of some of the most beautiful restaurants and hotels scattered around the world. Its Relais Gourmands members feature the acclaimed cuisine of some of the world's very best restaurants.
"In March 2004 the first gathering of the North American Relais Gourmands will meet in Chicago at the Four Seasons Hotel. Our members include Daniel Boulud, Charlie Trotter, Thomas Keller, Eric Ripert and 18 other of North America's finest chefs...I have been asked to put together a panel of influential experts to discuss the future of fine dining as part of the program. I had hoped you would consider moderating the panel. I thought the two of you were uniquely qualified and had a valuable perspective."
—Patrick O'Connell, President, North American Relais Gourmands, and chef-proprietor, The Inn at Little Washington
In our book, there's nothing worse than a bad movie or a bad meal. To do our best to avoid the former, we frequent Critics.com, RottenTomatoes.com, and Roger Ebert's reviews. To do our best to avoid the latter, we have lots of sources including Michael & Jane Stern's great site Roadfood.com.
Wine critic Robert Parker's popular Web site is subtitled "The Independent Consumer's Guide to Fine Wines."
"I have been inspired by many books concerning food, but your books are something special. While most books I have read tell me exactly how to cook something, your books have taught me how to look at food. I cannot say enough about CULINARY ARTISTRY. Not only do I recommend it, but I also give it as a gift to anyone I know is serious about food. I am looking forward to your book on wine pairing, as your other books are very inspirational."
—Steven Hitchcock, eRobertParker.com
Rose Levy Beranbaum
Don't miss her wonderful site and Blog "Real Baking with Rose"!
Royers Round Top Cafe
Bud Royer & Company make the best pecan pie we've ever had. We wouldn't think of celebrating Thanksgiving without one! And we just love this Web site, although we could easily lose several hours exploring it, so you're forewarned.
Sally Bernstein was an industry pioneer on the Web, founding her Web site in 1994 and scouring the planet ever since for the best in food, beverage and travel. She's amassed quite a remarkable resource of information and entertainment for food lovers.
Spending a day with Addie Tomei (yes, that's Marisa's mother) touring Arthur Avenue in the Bronx was one of our peak culinary experiences in New York City! So was the day we spent exploring Chelsea Market and Greenwich Village (including a stop to watch them make mozzarella at Joe's Dairy!) with Addie. Give yourself (or your favorite food lover) a gift you (or they!) will never forget: an insider's culinary tour of your favorite New York food neighborhood!
Share Our Strength
Share Our Strength is a national nonprofit that inspires and organizes individuals and businesses to share their strengths in innovative ways to help end childhood hunger in America and abroad. SOS raises funds in innovative ways from holding volunteer-led special events across the country to developing cause-related marketing ventures and corporate partnerships.
ShawGuides Cooking Career Web Site
ShawGuides, which publishes The
Guide to Cooking Schools, features information about cooking
schools (including tuition, number of students, specific programs
offered and faculty to student ratios) on its Web site. At
ShawGuides' http://www.chefjobs.com, culinary professionals
can access a job board.
Brenda Hock is a former restaurant reviewer and a graduate of the French Culinary Institute who hosts a weekly food radio show on Saturday mornings on KVEC 920.
"What a timely message hearing from you. I am going to be referring to your DINING OUT book tomorrow in my interview with our local food critic....I love your other books."
— Brenda Hock
The Italy-based Slow Food organization,
with chapters throughout the world, works to preserve traditional
foods and promote a slower and more pleasurable way of life.
Its Web site includes feature articles, recipes and information
on how to join the movement.
Looking for an expert speaker for an upcoming event? If it has to do with wine or food, you could simply invite us -- but if the subject matter is further afield, you can query experts on a whole host of subjects and a variety of fields here.
The Spice House
"We are merchants of the highest quality, hand-selected and hand-prepared spices and herbs. We welcome you to our Web site, where you can shop online, and learn about the history and lore of spices. Our company represents a way of life which is quite old-fashioned in that the human factor is still at the center of our focus. We are now in our 46th year in business; all these years gave us time to evolve into what we are today. Our philosophy has always been to make you the freshest product by small, weekly batch grinding to ensure you the highest quality spices for your cooking needs."
"I just want to tell you how exciting it is to get you authors in -- we just have so much fun. You were exceptionally gracious and so warm to my staff that prepared the dishes from your recipes. That does not go without notice, trust me. Thank you again for taking the time out of your busy tour to visit our little shop."
Patty and Tom Erd, The Spice House (Chicago)
We haven't had the pleasure of snagging a table at this popular Michelin-starred Manhattan spot (where 2007 Food & WIne Best New Chef April Bloomfield heads the kitchen) in years, but recently noticed that the restaurant's Web site linked to us, so we're happily reciprocating.
The StarChefs site features a job board,
detailed information regarding chefs and cookbook authors,
an "Ask the Experts" section, recipes, feature articles,
newsgroups, business tools and other resources.
The Symposium for Professional Food Writers
The Symposium for Professional Food Writers at The Greenbrier has been a resource for professional writers and editors since its inception in 1989.
The conference offers writers an open forum where they can exchange thoughts on skills, trends, writing styles and themes prevalent in today's world of food writing.
"What a joy to get to know both of you...Loved your presentation and Karen, your moderating was impeccable. Bravo to you both!"
—Toni Allegra, director, The Symposium for Professional Food Writers
TV Food Network
The TV Food Network's Web site includes
recipes from its shows as well as show schedules and host
biographies, cooking tips and forums.
The Weekend Baker
Check out Abigail Dodge's Web site for information about her wonderful book The Weekend Baker.
"Andrew and Karen, you two are the most gracious, inspiring and generous people in the biz! I can't thank you enough for your support, wisdom, and encouragement."
—Abigail Johnson Dodge, author, The Weekend Baker
Our #1 favorite source for seafood, Wild Edibles has evolved from its humble beginnings as a small partnership in 1992 into a major player within the New York wholesale and retail seafood industry. As a provider of exceptional seafood, their success is largely attributed to their high standards in customer service and their dedication to the relentless search for the highest quality products. They pride themselves on their reputation for acquiring diverse and unusual delicacies from both domestic and international origins, which will enable you to prepare a meal for friends or family that is truly memorable. Sign up on their Web site for their terrific e-Newsletter about what's new in the market along with recipe ideas.
Women Chefs and Restaurateurs
The mission of Women Chefs and Restaurateurs is to promote the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. Formed in 1993 by eight of the nation's top women chefs and restaurateurs, WCR has grown to a membership of over 2,000 members, offering a variety of networking, professional and support services.
"Karen and Andrew, thank you for giving your time and insights to everyone at the WCR convention. Your talk with Joyce [Goldstein] was the highlight of the convention."
Emily Luchetti, President, Women Chefs and Restaurateurs
Your Wine Service
Wine of the Month Clubs, Unique Corporate Gifts, Rare Wines.
"Wine is bottled poetry," wrote Robert Louis Stevenson, Scottish author (1850 - 1894). So are the wines from Your Wine Service!
OTHER RESOURCES GLOBAL
Benjamin Christie is an Australian Chef Consultant whose Web site features Australian recipes as well as information about his new TV cooking show "Dining Downunder."
The first Indian-based Web site for
culinary professionals, started by Chef Soundararajan, a founder
of the South India Culinary Association and currently Corporate
Executive Chef of Club Mahindra.
The Web site of David Lebovitz, author of The Great Book of Chocolate (Ten Speed) and Room For Dessert (HarperCollins). In addition to this books, you can also read
upcoming chocolate tours of Europe, classes in the U.S., and media
Life of Reiley
Life of Reiley was created by the Cordon Bleu's 2nd American Master of Gastronomy and aphrodisiacs advocate Amy Reiley. This sensual Web site has been called "the Web's aphrodisiac epicenter."
Paris, Paris: The Book
A native San Franciscan, David Downie has called Paris home since 1986. He writes, "For nearly 20 years I've been turning Paris upside down and inside out hunting for the city's soul, and the thirty essays of Paris, Paris: Journey into the City of Light are part of my catch."
Sally Bernstein has been a pioneer online for the past 10 years, and her Web site now
boasts 1500 pages of quality content with information on just about anything a food lover would want to know!
A registered dietician, Jill Nussinow has a Web site that offers a look at all things vegetarian: from recipes to articles to book reviews and more.