is like the air we breathe; if we have it not, we die."
and cookbook author Alexis Soyer(1810-1858),
quoted in Becoming A Chef (p. 8)
Bianna Golodryga with Karen Page & Andrew Dornenburg
Karen Page & Andrew Dornenburg with Matt Lauer
Karen Page & Andrew Dornenburg with Fanny Kiefer
Leonard Lopate, Karen Page and Andrew Dornenburg
Karen Page & Andrew Dornenburg's THE FLAVOR BIBLE
Lois Lee & Derick Fage ask about THE FOOD LOVER'S GUIDE TO WINE
"Thank you! Great segments, and you were terrific with Bianna.” —Jessica Stedman Guff, executive producer, ABC News
“You both did a terrific job on the show.” —Andrea Smith, producer, NBC’s “Today” show
“You're both great. I'm delighted to see you...." —Ronn Owens, host, "The Ronn Owens Show" on KGO Radio
“[Tonight's guests] are three people who know everything there is to know about food: Andrew Dornenburg and Karen Page, and [Chicago's Chief Dining Critic] Dennis Ray Wheaton...." —Milt Rosenberg, host, "Extension 720" on WGN Radio
Andrew Dornenburg and Karen Page have been featured extensively in the media, from the "Today" show and "Good Morning America Now" to the Food Network, from "The Leonard Lopate Show" and "Extension 720 with Milt Rosenberg" to "The Ronn Owens Show," as well as other programs nationwide. (Click here to view their TV appearances on ABC-TV in Chicago, Portland, and nationally.)
Their books have received coverage in a wide array of media including American Way, Associated Press, Avenue, Bon Appetit, The Boston Globe, Bottom Line / Personal, Business Week, Chef, Chicago Sun-Times, Detroit News/Free Press, eGullet.com, Entertainment Weekly, Entrepreneur, Forbes, Frequent Flyer, Gourmet, Health, Los Angeles Times, Marie Claire, Manhattan User's Guide, More, Nation's Restaurant News, New York, New York Daily News, New York Post, The New York Times, The New York Times Book Review, The New York Times Magazine, Newsweek, Playboy, Restaurant Hospitality, San Francisco Chronicle, The Times of India, The Week, Time Out, Town & Country,Travel + Leisure, USA Today, U.S. News & World Report,Variety, Vegetarian Times, and The Washington Post.
They are happy to be interviewed by the media on subjects related to beverages, chefs, cooking, culinary creativity, culinary trends, flavor development, flavor dynamics, flavor pairings, food, food and beverage pairing, menu design, restaurant criticism, restaurants, wine, and other aspects of eating and drinking and dining in America.
To schedule an interview with the authors and/or to obtain a review copy of THE FOOD LOVER'S GUIDE TO WINE, please contact:
Little, Brown Publicity Manager Carolyn O'Keefe (firstname.lastname@example.org) at 212.364.1464.
"15 Perfect Gifts for your Favorite Foodie: Foodies are always on the search for the next big thing, be it a reservation at the most coveted table in town, a meal from the hot new burger joint, or a cronut. From gourmet edibles to beautiful serveware and kitchen tools, we've got 15 gifts sure to impress even the toughest-to-please gourmands ... Karen Page and Andrew Dornenburg's THE FLAVOR BIBLE is an easy-to-follow manual of coaxing flavor out of every ingredient and every combination, based on the country's leading chefs' own experiences in the kitchen. The book holds thousands of ingredient entries, organized alphabetically and cross-referenced, to give readers the tools to more effectively use ingredients, experiment with texture and seasonings, and make balanced dishes. THE FLAVOR BIBLE won the 2009 James Beard Book Award for Best Reference and Scholarship." —Melissa Stanger, Business Insider(November 27, 2013)
"Title:WHAT TO DRINK WITH WHAT YOU EAT. Quick Look: This comprehensive guide, a companion to all cookbooks, dishes expert advice on ideal food and beverage pairings – from aquavit to zinfandel, artichokes to zucchini blossoms. Based on suggestions from chefs and sommeliers at dozens of America’s best restaurants, it’s easy to read, educational and incredibly useful. What’s Inside: 'Drink is inseparable from food,' write the husband-and-wife authors of this best-selling bible of food and beverage pairing. Published in 2006, the award-winning volume remains relevant, proving particularly helpful when it comes to entertaining. Heading into the holiday season, it’s worth another look as a reference for planning parties or as a gift for foodie friends and relatives. Champagne toast? Serve caviar canapés, oyster shooters, sushi rolls. Christmas cookies? They go well with muscat, ice wine, and – of course – milk and coffee. There are more than 12,500 listings in more than 1,500 categories, with recommendations for what to drink with Indonesian and Vietnamese food, ice cream, cheese, sushi, Swiss chard, caviar, sea bass, scallops, polenta, posole, pork chops. Search by food – particular dishes, ingredients and types of cuisine – or by beverage – spirit, sparkling water, wine, sake, beer, coffee, tea, juice. There’s even a 'when in doubt' entry as well as notes on matches to avoid. And, if you’ve been wondering what will best wash down White Castle hamburgers, Domino’s pizza, KFC fried chicken, KitKat bars, even Twinkies, this book tells you. Pages are peppered with quotes from restaurateurs, winemakers, cheesemongers and other professionals. There are sections on selecting and serving, recommendations for particular courses, and pairing menus from some of America’s finest restaurants. At the back of the book, the authors ask experts to list their top 12 desert-island selections, an exercise that’s interesting, fun and informative. What’s Not: The book doesn’t come with its handy app, available on iTunes for $2.99 and ideal for on-the-go info. Look up and bookmark favorite pairings at the wine shop, a friend’s kitchen or favorite café or restaurant." —Adriana Janovich, Spokesman-Review(November 27, 2013)
"Required Reading: 20 Best All-Around Cookbooks: At Powell's, we love a good cookbook: the recipes that make you want to head straight for the kitchen, the mouth-watering photos, the advice on how to approach cooking and how to make recipes your own. We treasure cookbooks so much that many of us have shelves and shelves — and in some cases entire bookshelves — devoted to them at home. While we're not about to pare down our collections, we thought it might be interesting to consider what would happen if we had to give up all of those books except for one. What cookbook would get us through meal after meal, day after day? We asked Powell's staff this very question. Here's what they chose....THE FLAVOR BIBLE: While not exactly a cookbook, Page and Dornenburg provide a thoroughly researched list of flavor 'affinities' for thousands of ingredients. If you find yourself staring into a bare cupboard or fridge, flip this bad boy open for some inspiration and get creative. [Bradley G.]" — Powell's Books(November 26, 2013)
"2013 Holiday Gift Guide: For the Booze Hound: WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water: This fantastic book gives you all sorts of ideas on what to pair with your favorite beverages. Because a great drink is made even better by a great dish to pair it with, you will have no shortage of great ideas in this book." —Derek Warren, Times Leader(November 26, 2013)
"WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch Press, $35) is an indispensable resource, categorized by type of foods — 'Empanadas'— followed by a list of recommended beverage types with which to pair them (not just wine, but beer, spirits, sake, juice coffee and tea). It now comes in a handy iPhone app ($2.99) with more than 12,500 listings covering 1,500-plus food categories, searchable by ingredient, cuisine or dish." —Virginie Boone, Press Democrat(November 26, 2013)
"2013 Holiday Gift Guide for the Beer Lover: WHAT TO DRINK WITH WHAT YOU EAT is an award-winning book that explains how to pair food and beverages. This is not a beer-only book. In fact, I would say this book tends to be more wine-centric, but it covers wine, beer and spirts. A great book to have during the holidays to help plan menus for holiday parties, and a great learning resource for any time during the year."
—John Thompson, Baltimore Post-Examiner (November 22, 2013)
"How This Librarian Works: Becca Bley, Daeman College ... Q. What are you currently reading? A. I also like to read cookbooks (in print). Can you tell I enjoy cooking yet? I won Jekka’s Herb Cookbook at ALA this summer and I can’t keep away from THE FLAVOR BIBLE. If anybody enjoys indexes and cooking, THE FLAVOR BIBLE is best thing to ever happen. It goes through ingredients and lists the best flavor pairings with an emphasis of Good, Better, and Best. I’ve started building whole meals on the concepts in this book. It’s not a recipe book, but it’s great for ideas. It’s practically a flavor thesaurus." —WNYLRC Newsletter (November 22, 2013)
"Cookbook Recommendations - 2013: For the advanced home cook – or even the professional – in your life, go for THE FLAVOR BIBLE, which isn’t a cookbook at all. The authors, Karen Page and Andrew Dornenburg, interviewed dozens of professional chefs about what ingredients went well together, and tabulated the results in this book. Look up an ingredient in THE FLAVOR BIBLE and you’ll find a long list of good partners, with ingredients that were mentioned more often earning bolded entries. For example, parsnips are in season right now in much of the country, and the parsnip entry first says they should always be cooked, and work well when baked, boiled, braised, fried, grilled, mashed, pureed, roasted, or steamed. When the authors asked chefs about parsnips, the most-mentioned ingredients were butter (including browned butter) and nutmeg, both appearing in bold, capital letters. Bolded entries, mentioned less often than those two ingredients, include apples, chives, cream, curry, garlic, ginger, maple syrup, olive oil, parsley (a relative of parsnip and carrots), pepper, potatoes, sage, salt (duh), brown sugar, thyme, and root vegetables. The entry also includes about fifty other ingredients that work well with parsnip and were mentioned at least once by the interviewed chefs, and then concludes with five 'flavor affinities,' combinations like parsnips + honey + mustard or parsnips + butter + cream + potatoes. Some entries have 'Holy Grail' pairings, marked with an asterisk and mentioned by a large portion of the chefs they interviewed, like plums and Armagnac or lamb and rosemary, and some entries have “avoid” sections, like parsley and dessert. There are even sections for national cuisines – if you want to know what flavors work well in Afghan or Eastern European cuisines, for example, they’ve got you covered. What THE FLAVOR BIBLE doesn’t do, however, is tell you what to do with these pairings. There are assorted quotes from celebrity chefs describing specific dishes, but the book contains no recipes. They assume you have the recipes and techniques and are looking for inspiration." —Keith Law, "The Dish" (November 22, 2013)
"Holiday Cheer: How to Shop For Wine During the Giving Season...Wines to Toast the Host: If you know your hosts enjoy wine, think about the recipients to ensure you select something they will love, advises Karen Page, who co-wrote WHAT TO DRINK WITH WHAT YOU EAT with Andrew Dornenburg (Bulfinch, $35). 'There's something really beautiful and romantic about giving a bottle,' she says, adding that a supplemental gift of a corkscrew, wine book, or well-paired food would also be welcome." —Lesley Kennedy,Sacramento Bee (November 19, 2013)
"On Nutrition: Recipes for Blessed Feasts: ...Here are some unique ideas from recent books on my own radar: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (Little, Brown and Co). I hope I'm not the only one challenged with getting simple food to taste good. This 380-page reference lists hundreds of ingredients along with the herbs, spices and other seasonings that will 'coax the greatest possible flavor and pleasure from them.' Indeed. Page 1 defines 'flavor' as 'Taste + Mouthfeel + Aroma + the X Factor — what we perceive from our other senses plus our heart, mind and spirit.' I looked up cabbage, for example, and found it goes well with apple cider vinegar, carrots, caraway seeds and a whole host of other ingredients screaming for me to be more creative." —Barbara Quinn, registered dietitian and columnist, Monterey County Herald (November 19, 2013) and Tampa Tribune (November 30, 2013)
"Blogger Spotlight: Laura Wright's healthy recipe blog The First Mess. Q. You say in your bio that you have a staggering number of cookbooks. Which do you use most often? What are you newly excited about? A. The ones that get serious play would be THE FLAVOR BIBLE, Yotam Ottolenghi's Plenty, and River Cottage Veg." —Kristin Donnelly, Food & Wine (November 12, 2013)
"Less fat and more chewing as Monica and Louisa go vegan (this week only). In this vegetarian and vegan-friendly episode, they chat with the wife-and-husband team of Karen Page and Andrew Dornenburg, authors of the revered culinary guide THE FLAVOR BIBLE. Page and Dornenburg tell CTF about their new vegetarian diet ... 'So Luisa, when you hear these kinds of really big food experts like Karen and Andrew going vegetarian, you think, 'Wow — well, it's not just food haters— maybe this is something I could do?!'" —Luisa Chu & Monica Eng, "Chewing the Fat" WBEZ.org(November 8, 2013)
"THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is turning 5! The book has proven to be a success with more than 200,000 copies sold since 2008...The book is the ultimate reource as it offers the best advice on what to pair with ingredients. Whether you're a chef creating menus or a home cook looking to spice up your meals, this book is a must-have for go-to advice that never fails...Authors Page and Dornenburg have also written WHAT TO DRINK WITH WHAT YOU EAT and CULINARY ARTISTRY. Page, who has followed a 99 percent vegetarian diet since May 2012, has written THE VEGETARIAN FLAVOR BIBLE, which will launch in 2014." —Julie Kang, The Daily Meal(November 8, 2013)
"Kate McLean: First Woman Chef to Head Tony's Kitchen ... Q. Favorite cookbook? A. THE FLAVOR BIBLE." —Greg Morago, Houston Chronicle (November 8, 2013)
"The Best Cocktail Books: Bartenders Pick Their Favorites: Welcome to the Eater Library, a new column in which Eater gets experts in their field to recommend the best guides to their craft. First up, in honor of Cocktail Week, bartenders discuss their favorite cocktail references. Some are traditional cocktail books, but others get a little more creative with their recommendations. How about Harold McGee's On Food and Cooking for understanding how aromas play in cocktails? Or Karen Page and Andrew Dornenburg's FLAVOR BIBLE for discovering new taste combinations? Below, bartenders from Charleston to Portland and all points in between share the texts of their trade...Hallie Arnold, The Grocery, Charleston, South Carolina: THE FLAVOR BIBLE: It's a matchmaking flavor reference that helps me find what is compatible with just about any ingredient. I particularly like the easy to follow approach the authors took to listing the flavor affinities. It's fun to discover a flavor component to take a cocktail to another level." —Paula Forbes, Eater.com (October 30, 2013)
"What We're Obsessed with Right Now: The food, music, books, and more that San Francisco staffers are geeking out about this week...Katherine Guzman, Editorial Intern: 'Rib eye steak for two at Mason Pacific. 30 oz. of perfectly seared deliciousness. The kicker is that it comes iwth a tray of 13 accoutrements: little crystal cups of various sauces, jellies and pickles, plus a mini-pitcher of their 'Mother Sauce' (OMG). It's like THE FLAVOR BIBLE came to life in my mouth!'" —Scott Lucas, Modern Luxury(October 30, 2013)
"Interview: New Oak Chef Richard Gras...Q. What are a few of your favorite cookbooks? A. THE FLAVOR BIBLE by Karen Page is a great outline for creating flavors." —Lauren Drewes Daniels, Dallas Observer(October 22, 2013)
"The Flavor Matchmakers: Karen Page & Andrew Dornenburg. A revolutionary book called THE FLAVOR BIBLE was published five years ago. Its theme was ingreidents and their possible uses — both common and classic, or unusual and interesting. A who's who of chefs in turn suggested pairings to go with each ingredient. Some selections were obvious and some odd — but all worked. More reference than cookbook (there are no reicpes), you need a certain amount of ability and intuition to use it properly. While full of suggestions, it's up to you to be creative and savvy to extract its full potential. In all, it was ingenious. As co-authors Karen Page and Andrew Dornenburg say, they 'chronicled new flavor synergies in the new millennium' — inspiring the cration of new recipes based on imaginative, harmonious combinations. Conceptually, it intrigued me. As a chef always up for a challenge, the fact that you need some chops to best use it appealed to me as well ... It ended up winning a James Beard Award and was also named by Forbes magazine as one of the ten best cookbooks of the past century. Accolades abound. THE FLAVOR BIBLEhas been called a 'must have,' 'brilliant' and 'a masterpiece' by a litany of culinary titans." —Alan Lake, GapersBlock.com(October 22, 2013)
"Chances are the chef at your favorite fancy restaurant has studied the work of Karen Page and Andrew Dornenburg, authors of THE FLAVOR BIBLE..." —"Afternoon Shift," WBEZ.org (October 16, 2013)
"WHAT TO DRINK WITH WHAT YOU EAT ... a serious how-to and a casual read ... remarkably in depth ... the go-to on the subject."
—David McCowan,ChicagoFoodies.com (October 15, 2013)
"THE FLAVOR BIBLE is ... the Holy Scripture of flavor pairings ... Anyone can be a Food Network star with this sacred text in hand." —Kelly Cook, SnobEssentials.com(October 15, 2013)
"Two-time James Beard Award-winning authors Andrew Dornenburg and Karen Page will sign copies of their celebrated books, THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT at The Spice House (1512 North Wells) in Chicago from 6:00 to 7:00.The evening is a celebration of the five-year anniversary ofTHE FLAVOR BIBLE (Fall 2008), which was named by Forbes as one of the 10 best cookbooks in the world of the past century. The Spice House will serve complimentary refreshments. Event is free; RSVP to 312-274-0378 or email@example.com." —GapersBlock.com (October 14, 2013)
"Acorn and Oak at Fourteenth chef Steve Redzikowski: 'Food TV is the biggest downfall of our industry'....Q. What cookbooks and/or food-related reading material do you draw inspiration from? A. I draw inspiration from cookbooks likeCULINARY ARTISTRY, Jean-Georges's original cookbook, and Setting the Table by Danny Meyer." —Lori Midson, Westword(October 10, 2013)
"We've always wondered why apples get all of the attention when it comes to fall fruits. Pears are sweet and crunchy too. Yet the skinny-shouldered fruit in blushing hues of green, yellow and red tends to get overlooked and is often underappreciated. But then we read this quotation from Emily Luchetti in THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg and it all made sense...." —Kelly Brant, Arkansas Democrat-Gazette(October 9, 2013)
"Green Talk: The Man Behind Whole Foods' Wine Department: Doug Bell chats about current trends in eco-friendly wine — and what America needs to catch up on...When it comes to selling organically and sustainably grown wine, few retailers have the clout that Whole Foods Market does...Doug Bell, Whole Foods' global wine and beer buyer, is the man driving the big decisions about the chain's selections....WS: Do you have a favorite book on wine? DB: I love WHAT TO DRINK WITH WHAT YOU EAT; I recommend it to everybody." —Dana Nigro, Wine Spectator(October 1, 2013)
THE FLAVOR BIBLE is named one of the"50 Cookbooks Your Kitchen Wants" (along with classics like Joy of Cooking, Escoffier, and Larousse Gastronomique). —Indigo / Chapters (the Barnes & Noble of Canada) (October 2013)
"Graham Elliot, Best New Chef Award Profile: Q. What’s your favorite cookbook of all time? A. BECOMING A CHEF by Dornenburg and Page. Probably the first book where I understood what independent chef-driven restaurants were, and who these chefs around the country were. That started me on the journey." —Food & Wine (September 2013)
"Oregon Truffle Festival: If truffles figure in your dreams, tickets just went on sale for the Ninth Oregon Truffle Festival. Truffles? Oregon? Well, yes, our northern cousin is actually producing some quite respectable examples. And if you buy your tickets some time this month, you can take advantage of early-bird pricing. The theme this year is 'Foraged Foods & Fine Fermentation.' Special guests are to be authors Karen Page and Andrew Dornenburg, who practically wrote the book on matching wine with food (WHAT TO DRINK WITH WHAT YOU EAT)." —S. Irene Virbila, Los Angeles Times (September 6, 2013)
"Profile of John Little, chef of Harman's Eat & Drink: Q. What cookbooks and/or food-related reading material do you draw inspiration from? A.CULINARY ARTISTRY, my favorite book, is compiled by some incredible chefs who focus on a lot more than just recipes: They talk about balancing acidity, seasonality and other important aspects. It's a book that teaches you about what pairs well with what, and it shows you flavor profiles, forcing you to come up with your own ideas rather than stealing recipes. I actually just bought four copies — one for me, because mine is falling apart, and three for my sous chefs." —Lori Midson, Denver Westword (August 15, 2013)
"Young Pastry Chef Hits the Sweet Spot at Prego (profile of pastry chef Matthew Zoch of Prego): '...My home is filled with cookbooks on the subject of cooking. When it comes to work, I reference THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg.'" —Greg Morago, Houston Chronicle (August 12, 2013)
"2013 Best New Chef Award Profile: David Bull, F&W Star Chef. Restaurant: Congress (Austin)....Q. What's your favorite cookbook of all time? A. THE FLAVOR BIBLE, because it reads how I cook. I use it as a reference point to identify seasonality and the natural progression of flavor combinations, and I appreciate the insights from other chefs and menus." —FoodAndWine.com (August 12, 2013)
"Sites We Love: The First Mess. (Profile of Ontario-based blogger and vegetable gardener Laura Wright.) Q. What are your favorite food and cooking resources? A. THE FLAVOR BIBLE is a really wonderful resource for any cook at whatever level." —Saveur.com (August 8, 2013)
"Stick It Food Truck's Ruth Lipsky Raises the Steaks: (profile of chef Ruth Lipsky of Stick It): '...THE FLAVOR BIBLE is the cookbook I use the most, it's a compilation from all these different magnificent chefs. Let's say you look up almonds, it will tell you everything that pairs with almonds; it's a really, really great reference book.'" —Sarah Rufca, Houston Chronicle (July 14, 2013)
—"Soup to Nutz" by Rick Stromoski, New York Daily News (June 24, 2013)
"Beets At the Root of this Honey and Tarragon Cocktail: All Things Considered's Found Recipes series isn't just about food. It's about drinks, too — including those that require a valid form of ID. And the best cocktail is one that's well-balanced, according to bartender Chad Phillips. It will "leave you feeling completely satisfied and better about your life than the second you sat down at my bar," he says. Phillips tends bar at the Social Club at the Surfcomber Hotel in Miami Beach, Fla. On the Miami bar scene, he's known for his culinary and creative approach to bartending.
One of his favorite inventions is a unique beet-infused gin cocktail he calls the "Beet Me in St. Louis." He created it for his fiance on her first Mother's Day and says he drew inspiration from their relationship. Early on, the two had bonded over a shared love of Beefeater martinis and beets. "I really wanted to encompass our relationship in a glass," he says.
To make the infused gin, Phillips skinned and chopped fresh red beets and put them in a jar with the gin for three days. "Then I had this beautiful beet gin and no idea really what to do with it," he says. So he turned to THE FLAVOR BIBLE. "[It's] essentially a cookbook that lists all of the flavor pairings of different ingredients and how they go together," he says.
While paging through the book, Phillips discovered that beets go well with honey, ginger, lemon juice and tarragon, so he set to work on a cocktail that used those flavors. He says he perfected it on the first try.
"I went home that night and I made it for my fiance," he says. "She loved it. ... It just kind of coats your entire mouth with happiness and all the way down. It's just beautiful." —"All Things Considered," National Public Radio (May 30, 2013)
"The 9 Books You Need In Your Kitchen: The cost of a culinary education can be daunting. Prices continue to rise as the profession gains mainstream acceptance and enrollment soars. Parents proudly tout their children’s choice to pick up cooking as a career choice as if they chose law or medical school. This is great for our craft, and good for diners.
If you’ve already made your career choice but feel the tug of the stove, here is an option that won’t break the bank. My calculations put this all-star lineup of classics in your library for less than $200 ($191.91, to be exact!).
With these books, you should have no problem turning out a simple roast or a party for 20 with minimal experience. These are the books I recommend when someone tells me they want to get into the business or want to equip their library for most situations.
1) Joy of Cooking. 2) THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. The Flavor Bible is on the bookshelf of many a chef. It has comprehensive listings of almost every ingredient and which other ingredients they pair with. With examples of dishes from acclaimed chefs, The Flavor Bible is the book to reach for if you need to whip up a dish using your impulse buys from the farmers market....5)WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. Another must-have from the husband-and-wife team that brought us THE FLAVOR BIBLE, this volume demystifies wine for the home cook and professional alike. It has pairings for anything you could think of and serving and storage tips as well. The next best thing to having your own sommelier." —Joe Hafner, "Word of Mouth" columnist, Noozhawk.com (May 30, 2013)
"The leaders of St. Louis' craft beer community come together to talk all things beer...ALIVE: Where do you look for inspiration? KEVIN LEMP, 4 HANDS BREWING COMPANY: We draw a lot of our inspiration from the kitchen. We even use THE FLAVOR BIBLE at the brewery to look at different ingredients and what works well with what. Morning Glory is a sweet potato beer that we brewed and tried to get creative with the culinary aspect of it, pairing different spices and using wood chips in the brewing process. We’re inspired by the culinary scene in St. Louis, which is also fantastic. If you look at the culinary scene with the farm-to-table movement and the coffee scene with the single-origin coffee and small roasters, there’s a lot of stuff going on at the craft level locally, which I think is exciting." —Matt Sorrell, Alive (June 2013)
"Shelf Taught: Sure, they can sous-vide in their sleep, but all chefs need to consult a cookbook at some point. Here are a few  of their best-thumbed tomes....CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. What it is: A veritable encyclopedia of flavour and ingredient pairings, plus some celeb-chef recipes. Who it's for: Recipe-dependent home cooks looking to inject some improvisation into their cooking—as well as Chantecler's Jonathan Poon, The Chase's Michael Steh, and Porchetta & Co.'s Nick auf der Maer. Start here: Daniel Boulud's recipe for braised, spiced pork belly. But get there: Jean-Louis Palladin's braised foie gras with rhubarb. 'It's a classic book for being seasonally based and a good reference for flavour pairings.'—Nick auf der Mauer." —Jacob Rutka, The Grid - Toronto (May 28, 2013)
"South Florida star Timon Balloo is updating fusion cuisine at Miami’s Sugarcane, skillfully drawing from the flavors of Latin America, Western Europe, the US and Asia. The San Francisco native grew up in a food-obsessed household; his mom had her own catering company, and instead of cartoons, Balloo would watch Yan Can Cook...He took a few small restaurant jobs before finally enrolling at Johnson & Wales’ culinary school in 1998; Balloo worked around Europe and the US before settling down at Sugarcane in Miami, in 2010. The restaurant was a James Beard Award semifinalist for Best New Restaurant in 2011; the same year, Balloo scored a Food & Wine nomination for People’s Best New Chef. On the heels of opening Sugarcane’s sister restaurant, Duck & Waffle, in London, Balloo sat down to talk shop with Food & Wine....What is your favorite cookbook of all time?
I’m gonna give it up to CULINARY ARTISTRY, by Andrew Dornenburg and Karen Page. That was one of my first cookbooks. It talks about flavor profiles, pairings and the seasonal use of ingredients. It very much impacted my process as a young chef, and I still reference it to this day." —Food & Wine (May 2013)
"Wedding Gift Ideas for Couples and Guests: Trying to decide what to put on your wedding registry? Or are you a guest looking for a practical, unique gift? Here are some suggestions picked by a few experts....Cookbooks recommended by Christine Myskowski of Salt & Pepper Books in Occoquan, VA: THEFLAVOR BIBLEby Karen Page and Andrew Dornenburg should be on the list for couples who like to be creative in the kitchen. 'The thousands of ingredient entries are organized alphabetically and cross-referenced, so whether you are looking for what to do with the rosemary from your garden or what spices will taste best with a particular type of fish, this book is the perfect tool." —Deb Lindsey, The Washington Post (May 3, 2013)
"On today’s show: our Food Fridays series continues with New York Times columnist Mark Bittman’s tips on how to cook for the perfect dinner party—and how to lose weight. Social Q’s columnist Philip Galanes takes calls and questions on how to survive dinner party disasters. Karen Page and Andrew Dornenburg help us pick the perfect wines and other drinks to serve at any dinner party. And on this week’s Please Explain, we delve into the science of cooking with Harold McGee." —"The Leonard Lopate Show," WNYC Radio (May 3, 2013)
"Next year is Cooking Light's 25th anniversary, and by 2012 more than 50,000 cookbooks will have been published in the U.S. in a quarter century. Since our launch there’s been a furious boiling up of interest in food, restaurants, ingredients. Chefs left their cloistered kitchens to become media superstars. Nutrition “rules” were made, then overturned, and healthy cooking blossomed. Then the Internet supernova rocked the publishing world. Yet cookbooks keep coming, and as some book categories wilt, this one is amazingly resilient. Cooks love books for their ability to inspire, entertain, excite, soothe, teach—and for their beauty as physical objects. The best are thrilling, whether they’re eye-opening explorations of a single subject, seminal overviews, or beautiful obsessions. As we contemplate turning 25, we decided to pick our favorite 100 cookbooks, which we’ll unveil over the next year across 15 categories. We looked at best-seller and awards lists, and talked to editors, authors, and experts. For consideration, books had to be published in the United States since 1987 and either be in print or easily available online. Winners emerged after passionate debate about voice, originality, beauty, importance, and a clear mission or vision. Yes, we tested the recipes. Finally, we asked: To whom would you give this book? (Probably another Cooking Light reader: Our research shows you are omnivorous cookbook consumers.).... Top 8 Best-of-the-Rest Cookbooks: After reading and testing hundreds of cookbooks to find our top 100 of the past 25 years, we were left with eight books that earned wild praise but didn’t fit neatly into our other categories. This list includes a few reference books that don’t contain recipes but that, in the end, we feel no cook should live without...THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity Based on the Wisdom of Americ'as Most Imaginative Chefs by Karen Page and Andrew Dornenburg: Although this book contains no actual recipes, it is a must-have reference for
any cook seeking fresh ideas. The first two short chapters are a bit
pointy-headed, discussing how one builds food from the harmonious interplay of
flavors (salty, sour, bitter, sweet), mouthfeel, texture, temperature, emotion,
and more. But the real meat of the book, about 340 pages of it, comes in the
form of flavor-matching charts organized A to Z by ingredient name or cuisine
(Afghan to Vietnamese). Each entry is followed by a list of complementary
flavors, plus tips from chefs and foodies on how to use the ingredient, and
sometimes flavor combos that one should avoid (like soy sauce with mangoes). The
chart for oranges, for instance, shows tons of nice flavor pairings, including
basil, cranberries, and some shellfish, while chef Michel Richard of Citronelle
in Washington, D.C., notes, 'I like orange zest with crab and shrimp…Lemon and lime are too strong. Orange is feminine—the lady of citrus.' THE FLAVOR BIBLE can help any cook out of a jam, whether she finds herself lacking an ingredient in the pantry, or, say, ends up with a superabundance of cucumbers in the garden (in that case, move beyond dill and buttermilk and try a salad with coriander, jicama, or peanuts).
GIVE THIS TO: Cooks hungry for new ideas." —Cooking Light magazine (May 2013)
"Today I am going to introduce you to my best friend in the kitchen...THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is considered to be the essential guide to culinary creativity. What exactly is it? THE FLAVOR BIBLE is 377 pages of ingredients, their flavor profiles and best matches. It also has a great section on combining flavors. It is indispensable in my kitchen. Yesterday, I had a bowl of macadamia nuts soaking. Wanting to use them before it was too late, I picked up THE FLAVOR BIBLE and looked up macadamia nuts. I already know many things that go with macadamia nuts but THE FLAVOR BIBLE lists so many things…many which I never would have thought of. Macadamia nuts' “volume” is considered to be moderate which means they won’t completely overwhelm a recipe. I also had tons of lemons, dropped off by my assistant, Shannon, and cucumbers. After looking up each ingredient, I got thinking. The macadamia nuts went in the high-speed blender, along with garlic and lemon juice. Wanting to lighten up this nut based dressing, I threw in a cucumber. After a taste, everything started falling into place. Listed as a match for cucumber was cumin. The minute I saw that, the rest of the salad took shape in my mind. Jicama and melon would be the star players of this salad and the cumin cucumber dressing, the supporting player. All of the flavors play off of each other beautifully and the cumin brought a depth and savoriness to the sweet, cool flavors of the jicama and melon. Once the salad was mixed up, I decided I wanted a little more heat and crunch. I added red pepper flakes (completely optional) and pumpkin seeds. When everything came together, it was heaven! I had a huge bowl for lunch and mixed it with black rice for dinner. It was so tasty, we ate the whole batch and today I made another." —Susan, Rawmazing.com (April 26, 2013)
"International flavour rules the roost this month, with the beautifully designed Polpo —from the London, UK restaurant — taking the number 1 spot. We thought we’d look back to our bestseller list from our first month way back in April 1983 – that’s right, The Cookbook Store turns 30 this year. You’ll recognize most, if not all, of these titles. Needless to say, everyone was making Chicken Marbella from The Silver Palate Cookbook, helping it to become an iconic dish.
Polpo, by Russell Norman
Nigelissima, by Nigella Lawson
Jerusalem, by Yotam Ottolenghi and Sami Tamimi
Pati’s Mexican Table, by Pati Jinich
Clueless in the Kitchen, by Evelyn Raab
Plenty, by Yotam Ottolenghi
Full of Flavor, by Maria Elia
The Smitten Kitchen, by Deb Perelman
The Art of the Restaurateur, by Nick Ladner
THE FLAVOR BIBLE, by Karen Page and Andrew Dornenburg"
"Q. What is Stephanie Izard's favorite cookbook? A. I have thousands of cookbooks. I guess CULINARY ARTISTRY has always been one of my favorites. They’ve come out with multiple books since then, but I think that when I first got started, I often referred to it to give you a 'Hey, you’re working with blueberries? They go great with this and that.' Just a nice reference point, it shows you what kind of veggies are in season and stuff like that. It’s just a fun little reference tool." —Startle.com(March 2013)
"Today’s 'a day in life' is Merry-Jennifer of The Merry Gourmet. MJ’s blog is one of the first I followed when I started food blogging. I love the honesty of her writing and the obvious amount of time she puts into each post. I might skim a lot of food blogs, but The Merry Gourmet, I read. Every word...Q. What is your favorite cookbook? A. The two cookbooks I reach for most often are the The America's Test Kitchen Family Cookbook and Dorie Greenspan’s Baking: From My Home to Yours.When I want to get creative and develop a recipe, my go-to book isTHE FLAVOR BIBLE." —Rachel Gurk, RachelCooks.com (March 12, 2013)
"Just Read It is a regular feature in which the State Journal seeks recommendations from Wisconsin authors, literary enthusiasts and experts, focused on the contributor’s particular genre of expertise. Terese Allen’s passion for regional cuisine led her to co-author the award-winning book The Flavor of Wisconsin, an extensive history of food and cooking in the Badger State. Her two latest offerings, both published last year, are The Flavor of Wisconsin for Kids from the Wisconsin Historical Society Press, and the 2013 Wisconsin Local Foods Journal from Ginkgo Press. Here, she chooses three books that will satisfy readers’ hunger for culinary culture...3. CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (John Wiley & Sons, Inc., 1996). How does the culinary creative process work? What makes food taste delicious (or not)? Are chefs artists or craftspeople? More than 15 years ago, Andrew Dornenburg and Karen Page explored such questions in this groundbreaking book, and I still return to it frequently for culinary inspiration and insight. I especially like the 'food matches' chapter, an enticing register of classic flavor combinations and cooking techniques that gives me plenty of ideas whenever I’m facing the age-old question of what to make for dinner." —"77 Square," Madison.com (March 11, 2013)
"THE FLAVOR BIBLE is one handy book to have around. When I am dreaming of new garden cocktails to create, and have a specific herb or ingredient I’d like to use, I reach for this easy to use book. THE FLAVOR BIBLE provides endless combinations of flavors that work together, ingredient by ingredient. Say I want to see what herbs and spices marry well with strawberries. I look up strawberries, and usually find some suggestions I hadn’t thought of yet. And THE FLAVOR BIBLE is also put to good work with all of my other cooking creations." —Beth, MamaKnowsHerCocktails.com (February 28, 2013)
"Chef Marc Lewis might have grown up in New York City, but he prefers to make his dishes away from the bright lights and stressful kitchens of his hometown. With his farm to table approach to cooking, Lewis is bringing a whole new menu to Mattapoisett as the new chef of How on Earth. Lewis originally studied anthropology and sustainable development at Appalachian State University in rural North Carolina...Lewis said the only cookbook in his arsenal is THE FLAVOR BIBLE, which is his go-to for deciding what flavors will fit together the best." —Georgia Sparling, Sippican Week (February 17, 2013)
"My Top 3 Kitchen Bibles: THE FLAVOR BIBLE: Yes, this was one of my mandatory books for culinary school and I am positively in love with it. Whenever I want to think out of the box with a recipe I will flip through this book for ideas....The authors explain the aesthetics of flavor as a combination of taste, mouth-feel, aroma, and our own personal emotions, history and attachments. You can even look up a nation's cuisine and see the most common ingredients used in their dishes. This can be somewhat helpful with juicing, but I find it to be exceptionally handy with recipe development and making a dish that has a more flavorful story." —Jess Patricio, Living Girl Living Foods (February 17, 2013)
"Highly recommend @KarenAndAndrew's excellent book WHAT TO DRINK WITH WHAT YOU EAT if you want to learn about wine pairings." —New York Times #1 bestselling author Deborah Harkness (@DebHarkness), via Twitter.com (February 17, 2013)
"As the state celebrates its second annual Arizona Cocktail Week, for the
first time in a long while, the most compelling cocktail in the Valley no longer
is served exclusively at a resort. 'I think this town is ready for more than a party — it’s ready to take cocktails more seriously,' co-organizer and mixologist Jason Asher said. 'It’s a moment in Arizona’s history when we finally have a cocktail culture and a cocktail community, and the consumer is now aware of that.' Arizona Cocktail Week is a medley of more than 30 educational seminars, parties and cocktail-focused dinners from Saturday, Feb. 16, to Friday, Feb. 22...Food journalist Jennifer English leads a conversation between Elements chef Beau MacMillan and event co-organizer and mixologist Jason Asher about the fundamentals of food and cocktail pairings. As attendees snack and sip, English, MacMillan and Asher will cover such classic pairings as wine and cheese, beer and pretzels, and cookies and milk. They’ll draw from personal experiences andTHE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs.” —Megan Finnerty, Arizona Republic (February 15, 2013)
"Interview with Chris Paige, Assistant Manager: Favorite book to read while sipping wine:WHAT TO DRINK WITH WHAT YOU EAT, The Myth of Sisyphus, or Fear and Loathing in Las Vegas." —Bin201.com in Annapolis, Maryland (February 14, 2013)
"Here's what some of the best chefs in town have to say. When Olav Peterson, chef and co-owner of Bittersweet, applied for his first catering job at eighteen, he needed a good hollandaise recipe, so he turned to one of his mom's cookbooks: Colorado Cache. 'I made it and it turned out great,' says Peterson. 'Then I refrigerated it, and of course it broke. I still threw it on the fish and I still got the job,' he marvels. As he got more into his career, he turned to Anthony Bourdain's Les Halles Cookbook, El Bulli and Noma. But the book he calls his bible is CULINARY ARTISTRY. 'Mine is so beat up now,' he says, 'the pages are falling out'." —Gretchen Kurtz, Westword (February 8, 2013)
"The Chef's Library is a series in which we ask chefs around town to tell us about their favorite cookbooks. Today, we talk to Andrew Kirschner, chef at Tar & Roses....'Another book that I love for very different reasons is CULINARY ARTISTRY and the follow-up book THE FLAVOR BIBLE by [Karen Page and] Andrew Dornenburg. Both these books are a regular resource for me in creating new dishes at the restaurant. With thousands of ingredients to choose from to create any one dish, these books are constant go-to's when trying to think up pairings and flavors. These books are also great for home cooks looking to expand their repertoires and play with new ingredients." —Besha Rodell, LA Weekly (February 5, 2013)
"WHAT TO DRINK WITH WHAT YOU EAT by @KarenAndAndrew is fantastic book for pairings across the board, per @mdkrigbaum (Megan Krigbaum) and @islewine (Ray Isle)." —Food + Wine magazine (@fandw), via Twitter.com (February 5, 2013)
"Many authors have waxed poetic about grapefruit pairings and serving suggestions. One of my favorite books is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, who describe grapefruit as sour, light and 'loud.' It's the loudness that really pushes me to reimagine the citrus in different ways. For example, in salads grapefruit is a wonderful accompaniment to creamy avocado, rich crabmeat or mint with thinly sliced red onion." —Jackie Varriano, The Oregonian (February 5, 2013)
"Cooks who would like to experiment with combining seasonings might want to check outTHE FLAVOR BIBLE by Andrew Dornenburg and Karen Page, Cin Larson said. The book outlines tried-and-true food and flavor combinations, and it’s often her starting point for recipe development. 'If you want to know what to cook with kumquats, it’s there,' Larson said." —Kansas City Star (February 5, 2013)
"Things I Love: THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, by Karen Page and Andrew Dornenburg is one of those books you plan to keep on your bookshelf alongside all of your other cookbooks, but it never makes it there. You take it with you into the family room to browse while watching television, then grab it on your way up to bed to read before you go to sleep. It makes its way down to the kitchen with you in the morning where you flip while sipping coffee, then remains there through each of your three meals as a source of inspiration. You even find yourself searching for the page listing “peanut butter” when making a simple PB&J sandwich. Yeah, it’s that inspirational. I love cookbooks, but this is not a cookbook. It’s like the DNA where all cookbooks must come from. There are no recipes in the book. It is pure inspiration. Use this to revive the recipes you already make. You may find that a certain spice, herb or ingredient will enhance the dish and create something completely different. Use it to create new recipes that combine flavors you may have never thought of. If you love cooking, you will find this book is genius! It makes cooking so much fun!"
—Caroline Hurley, TasteLoveAndNourish.com (February 5, 2013)
"Meet Your Mixologist: Robin Jackson of Oldfield's Liquor Room...Q. What are your top three favorite books on cocktails?
A. My current favorite is a book I just received as a gift, Tony Conigliaro's Drinks: Unraveling the Mysteries of Flavor and Aroma in Drink. It is fantastically inspirational. Also, though it is more a cook's resource, THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is great for cross referencing flavor affinities in cocktail ingredients. Jim Meehan's PDT cocktail book is also a favorite go-to." —Lanee Lee, SocietePerrier.com(February 1, 2013)
"Round two with Paul Nagan, exec chef of Zink Kitchen + Bar....Q. What was the last cookbook you bought, and what recipes are you cooking from it? A. My go-to cookbooks are CULINARY ARTISTRY and THE FLAVOR BIBLE." —Lori Midson, Westword(January 31, 2013)
"If I was stranded in a deserted kitchen with only one book, CULINARY ARTISTRY would be it. With few recipes and not a single colour photograph, this
fascinating book unlocks the secrets of what ingredients go well with others. If
you’re stumped by how to use up all that squash from the garden, CULINARY ARTISTRY will tell you all the ingredients that go well with squash, or squid, or any other food you’d like to cook. What’s more, it includes seasoning matches that will inspire you to use those pantry items you bought for a specific recipe — and never used again. You might be tempted to dust off that bottle of pomegranate syrup and put those remaining caraway seeds to good use." —Denise Marchessault, FrenchMint.ca (January 27, 2013)
"Chef Dan’s recipe for success is founded on a true passion for preparing and sharing fine food, but he says there are a few tools he just can’t do without, too. First, his Forschner knives are always nearby and in top condition. Second, he has what he calls 'scribble-filled' notepads covering his 14 years of experiences. And finally, 'for inspiration, and as a classic reference,' he owns a well-worn copy of THE FLAVOR BIBLE by Karen Page and Andrew Domenburg." —Seagar's in Destin, FL, on Facebook.com(January 25, 2013)
Jessie Erwin, RD
"My Five Most Influential Cookbooks: THE FLAVOR BIBLE is a dictionary of ingredients and pairings. You look up your
chosen ingredient and see what the best flavor pairings are for that ingredient. I’ve used this book for previous Ingredient Week Challenges and it’s never steered me wrong. Sometimes, I just like to read through and check out some of the more unusual pairings (flounder and yuzu, anyone?). This book has certainly opened my eyes to adventurous cooking and the intricacies of flavor." —Jessie Erwin, registered dietitian, TheHappinessInHealth.com(January 25, 2013)
"If you’ve ever wondered how mk has managed to hold its position as one of Chicago’s finest farm-to-table dining experiences for the past 14 years, all you need to do is sneak a peek into the kitchen. Chef Erick Williams, the gregarious and down-to-earth chef and youth mentor joined the opening team in 1998 and has since climbed through the ranks to executive chef....After sitting in on a menu-planning session with Williams and Phelps, it’s clear that the two work well together, to say the least. Beneath stacks of classic cookbooks from The Joy of Cooking to THE FLAVOR BIBLE, the ideas [flow]. “Our goal is never to settle when we’re brainstorming dishes,” Williams said. “If [sous chef Rich Phelps] has an idea, I’ll question why he was going in that direction. We try to create flavor profiles that we can really get excited about and we try to push the envelope a bit, which is an advantage of more than one of us looking at the same food.” —Maris Callahan, My Daily Find: Chicago(January 23, 2013)
wine for rookies
"Favorite Wine Experts...Andrew Dornenburg and Karen Page, authors of one of my favorite
books, WHAT TO DRINK WITH WHAT YOU EAT." —Amy Ullman, WineForRookies.com(January 23, 2013)
"Twitter's Top 10 Wine Gurus with Pictures: For travelers to any part of the world, especially those who enjoy the fruits of the vine, connecting with the world of Twitter experts can only be a plus. To that end we compiled the following list of the best wine experts on Twitter, and those who make the best use of images there....1) @KarenAndAndrew [Karen Page and Andrew Dornenburg]." —Phillip Butler, Argophilia.com(January 21, 2013)
"Beth Le Manach: VP Programming, Kin Community + Host, Entertaining with Beth — Entertaining Pro Cooks Up A Hot LIst Of Faves: 1) THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg: I love this book for inspiration in the kitchen! It's unlike any other cookbook I own. It's really more of a "reference book" that lists every ingredient you could imagine, from Cumin to Rutabagas, and then tells you where it comes from, the season it grows, how best to cook it, and then the best part, flavor pairings! So what foods pair well with cumin or carrots or grapefruit. It's a great way to get inspired and come up with new flavor combinations." —TheListCollective.com(January 17, 2013)
"Behind the Line: Executive Chef Steve Johnson of Hyatt Regency Columbus...Q. A cookbook that every cooking enthusiast should have in their library? A. THE FLAVOR BIBLE. This book will help you pair foods. If you are cooking with something you’ve never cooked before and don’t know what to do with it, it will guide you on how to prepare it and pair it with complementary foods and flavors." —Dara Schwartz, Traveling on Taste Buds(January 17, 2013)
"Chef de Cuisine Josh Johnson of KAI at Wild Horse Pass Resort & Spa: Favorite cookbook and why:CULINARY ARTISTRY. I find it really helpful for making menus because it lists many ingredients in one book. There are so many great ingredients in the world. Sometimes, if I haven't used a particular item in a while, and it's nice to be reminded of it." —Nikki Buchanan, Phoenix New Times(January 15, 2013)
2012 MEDIA HIGHLIGHTS
"Mixologist Mariena Mercer found her passion for tequila at Treasure Island. That
passion wasn't discovered during a New Year's Eve party, but as the resort's
first Tequila Goddess in 2004, a job that allowed her to eventually spend time
in Jalisco, Mexico....Favorite book: Even Cowgirls get the Blues by Tom Robbins; and THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, based on the Wisdom of America's Most Imaginative Chefs by [Karen Page and] Andrew Dornenburg." —Chris Sieroty, Las Vegas Review-Journal(December 30, 2012)
"Tony Panetta, Executive Chef at the Melbourne Convention and Exhibition Centre, Shares His Food Favorites, from Cookbooks to Restaurants...FAVOURITE COOKBOOK: THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, by Karen Page and Andrew Dornenburg." —[Melbourne, Australia] Herald Sun(December 28, 2012)
"The three great cuisines of classical history — Chinese, Roman and Ottoman — all developed as spoils of empire. From Zheng He and Marco Polo to Ibn Battuta and Columbus, history’s greatest adventurers trekked around the world seeking new foods as much as anything else. From Bistro 43 and Sage to Baru66 and Splash, many of the best new restaurants in Des Moines the last 20 years were creations of travelers who decided to hang their hats here. Our choices for both “Restaurant of the Year” and “Chef of the Year” in 2012 keep that trend going. Proof was created four years ago by Carly Groben, a Newton native who had spent a couple years traveling the southern rim of the Mediterranean. She built a considerable reputation at the café, including a nod from the James Beard Foundation as one of the top 20 American chefs under 30. Last year she sold the restaurant to Sean Wilson and Zach Mannheimer, natives of the outer banks of Carolina and New York City respectively...On a typical afternoon last week, I found Wilson and Jasa sitting at their bar
with books and notebooks, hashing out a new menu. They admitted to several
influences. Both admire the self-taught Moroccan chef Mourad Lahlah, whose Aziza
café in San Francisco, Calif., has won Michelin stars four years in row. Mourad is known for “New Moroccan” cuisine. Wilson said that’s code for a system in which classic family and tribal cuisines are reassembled and presented in a more modern, Western style. They also admitted that THE FLAVOR BIBLE is another influence. That book shows how many great chefs choose to enhance classic recipes by importing new spices and herbs." —Jim Duncan, Cityview(December 26, 2012)
"Last-Minute Gifts for Your Wine Lover: Another option for the wine-pairer is the venerable WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg [and Karen Page]. This book is a veritable encyclopedia of food and wine pairing that Dorenburg [and Page] crafted after interviewing dozens of sommeliers. The book is divided into two main sections. The first lists foods and the wines that match them – and by ‘lists’ I mean lengthy, detailed lists of every variation of food you can think of. The fish section runs on for pages, starting with fish in general, then down to specifics, like grilled salmon as opposed to smoked salmon. The depth of coverage is astounding. He also indicates the level of pairing, from just OK to stellar. The second section is a comprehensive list of wines, and the foods that pair with them. If you’re planning a menu, you can easily start from the food and pick the wine, or you can start with the wine and pick the food. Highly recommended." —Bob Galivan, Examiner.com (December 22, 2012)
"Deer + Almond Chef Picks Cookbooks That Raise the Bar: Ever since it opened this year, the hip and whimsical Deer + Almond has had foodies fawning over its playful share plates. Chef Mandel Hitzer's saucily written menu sort of defies genres, while the dishes and ambiance make one feel that they are dining in Portland, Oregon — which, for anyone who has done some culinary touring of that city, is a pretty big compliment. So what cookbook provides Hitzer with inspiration for flavour combinations? Well, that would be CULINARY ARTISTRY.
"It is still a book I use all the time," said Hitzer. "If you are an at-home cook or an aspiring chef and you think of an ingredient you want to use — whether it be pheasant or chicken or lamb shank — you can go in there and find natural pairings that might provide inspiration to take your dish to the next level." Weighing in at nearly 450 pages, CULINARY ARTISTRY provides the reader with an almost endless amount of information on getting things right both in the kitchen and on the table. "It really talks about becoming a chef and creating balance and the artistic side," Hitzer said. "There is more thought put in to it — it's not just cooking, it's a whole world of creativity. You really get a lot of bang for its buck."
—Mike Green, "Scene," CBC.ca (December 21, 2012)
"Every once in a while, a really, really good wine book comes along…something destined to become a classic. THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg is an amazingly fresh and novel exploration of the world of wine and food and how they interact. Far from being a didactic list of do's and don'ts, the authors encourage the reader to play with flavor and they outline many, many different ways to do just that. The information is brilliantly presented. Like lentils? Drink Gruner Veltliner. Like bacon? Try a Côte Rôtie. Enjoy lychee fruit? Pop the cork on a Gewurztraminer. There are two pages of such synergistic combinations!
authors state, "You already know what you like, so use the language you already know: food and flavor" (to pick new wines to try). The book is aimed at helping food lovers along their journey of discovering wines and expanding their enjoyment of them. But first, why wine with food? The authors compare the caloric count of a glass of milk (160), beer (150), coke (140), orange juice (125) and wine (125), then put just the right weight on wine's acknowledged health benefits and mention how wine improves the dining experience by magnifying flavor. Their credo? Drink Wine. With Food. Not too much. Interestingly, they acknowledge that (as of 2010) the USA became the largest wine-consuming country in the world … but not at table, a fact they attribute to the "intimidation" factor. There are 6,000 wine labels gracing the retail shelves in the United States, a good number of them with foreign terms upon them. Instead of teaching the reader about wine directly (which is staid, traditional and incredibly boring), the authors back-door the subject matter in an extremely user-friendly fashion. "The wine isn't the only thing that needs to 'open up'," they avow. Think xylophone. There is a scale to color, weight, astringency and sweetness … and they walk you through the scale. Think crayons, they advise. When you start coloring, you start with the primary colors, so start with the primary varietals, then move up to "the box of 64." It's good practical advice designed to build your confidence. Most importantly, they counsel you to pay attention to what you like. Embrace your senses and explore. They give you guidelines, but few rules, and they quote many experts in order to present wine in all its multiple facets — without overwhelming. These are experts such as Mark Twain, who said, "There are no standards of taste in wine…[One's] own taste is the standard and a majority vote cannot decide for him or in any slightest degree affect the supremacy of his own standard." Yep. This book will wean you off the periodicals that rate wines with points, develop your comfort level with wine and food (in combination) and engender a spirit of exploration and joy in both arenas. THE FOOD LOVER'S GUIDE TO WINE is the perfect book for someone who is just starting out in wine and the perfect book for those who have studied wine for so long that they seldom wander off the path of the tried and true. Available on Amazon for $23 and highly recommended." —Lisa Airey,Baltimore Sun(December 13, 2012)
"Cookbooks make great gifts for cooks of any skill level. Buying for beginners is
easy, but choosing for the accomplished cook can pose a challenge. Instead of
looking only at the latest books, consider those that are tried and true. We
turned to our Southern Tastes panelists and asked them to share their favorite
cookbooks. And here you have them, from family cookbooks to Escoffier. Tell us
yours at the Southern Tastes Facebook page at facebook .com/sotastes. We'll be
giving them away throughout the day, so sign on, answer our questions, and see
if you can score a cookbook....Ben Smith, Tsunami: Like any chef, I have a vast collection of cookbooks, some of which I have actually read. While I do enjoy thumbing through cookbooks, my favorite food-related reading is either reference or literature. There are a few must-have books that are good culinary reference books (Food Lover's Companion by Sharon Tyler Herbst, On Food and Cooking by Harold McGee, and the excellent Oxford Companion to Food by Alan Davidson come to mind). The book I most often refer to lately is WHAT TO DRINK WITH WHAT YOU EAT, co-authored by Andrew Dornenburg and Karen Page, authors of several other great food-related books." —Memphis Commercial Appeal(November 28, 2012)
"Even chefs need a dose of epicurean inspiration every once in a while, and Chef Zissie Spivak is no exception. She reads Saveur, Cook’s Illustrated and constantly browses foodgawker.com, epicurious.com and foodnetwork.com for ideas.'CULINARY ARTISTRY is my food bible,' says Zissie." —NicoleWilliams.com(November 25, 2012)
"Wine and Food: Pairing Without Overthinking: Once upon a time, not so long ago, food-and-wine matching rarely rated more than a mention on the back label of a bottle: pair with chicken, pasta and fish. Its glorification is a fairly recent event — in fact, I'd date it to 2006. That's when two of the most successful books on the subject were published: WHAT TO DRINK WITH WHAT YOU EAT, by Karen Page and Andrew Dornenburg, and Perfect Pairings, by Evan Goldstein, a master sommelier and wine educator...The book by Ms. Page and Mr. Dornenburg is quite comprehensive — every wine in the world seems to have been examined for its suitability to food — while Mr. Goldstein looks at just 12 grapes and pairs them with appropriate recipes (created by his mother, Joyce Goldstein, the San Francisco restaurateur and chef)." —Lettie Teague, The Wall Street Journal(November 23, 2012)
"Marie Perriello knows her way around a bar. Over the last 10 years, she's
bartended at a private golf club and a high-volume nightclub, as well as
cutting-edge restaurants Nine on Nine and Meat & Potatoes. She's travelled to New York and Paris to hone her craft, and has worked with Pittsburgh bars on creating drink menus...She even looks to THE FLAVOR BIBLE, a book popular with chefs, when she creates new cocktails. 'It's all about balancing flavors,' she says. 'Anything you can put into a dish, you can also put into a cocktail.'" —Hal B. Klein, Pittsburgh City Paper(November 21, 2012)
"[p. 23] In their wonderful book CULINARY ARTISTRY, Andrew Dornenburg and Karen Page provide a table with three hypothetical categories of chefs (see below).... [p. 505] For help with 'bouncing' (free associating) flavors, I strongly recommend CULINARY ARTISTRY, which Grant [Achatz] named his 'most-used cookbook' a month after Alinea was picked as the #1 restaurant in the U.S. by Gourmet magazine." —Timothy Ferriss, The 4-Hour Chef, the #2 bestselling book on Amazon.com (November 20, 2012)
"Craft barman Samir Osman returned to his native Nashville earlier this year
after stints in New York City, New Orleans and San Francisco....Q. What are your favorites in the following categories: tool, ingredient, book? ... As far as related books go, THE FLAVOR BIBLE is an absolute must. You can look up any ingredient or flavor, and it gives you all the other possibilities that pair well with it. It's technically a cookbook, but it applies just as well to drinks." —Jennifer Justus, The Tennessean (November 20, 2012)
"The photographers were out in full force and the Plaza hotel was buzzing this
past Friday afternoon with the gathering of more than 375 of New York’s most influential women – the Who’s Who of industry, media, government and the arts – for the Citymeals-on-Wheels 26th Annual 'Power Lunch for Women.' Emceed by 'Good Morning America' Lifestyle Anchor, Lara Spencer, this invitation-only benefit raised $1.1 million, enough to provide more than 171,000 meals for New York’s homebound frail and aged.
It wasn’t just women who were in attendance at this Power Lunch, however. Several generous, not to mention brave men were there too, having paid $10,000 apiece for the privilege of breaking bread with some of the City’s most powerful (female) movers and shakers....This year's lunching ladies were Karen Allen, Donatella Arpaia, Christine Baranski, Cindy Barshop, Pamela Baxter, Betsy Bernardaud, Barbara Taylor Bradford, Anne Cohen, Dana Cowin, Laura Day, Michele Oka Doner, Patricia Duff, Dasha Epstein, Gael Greene, Jamee Gregory, Donna Hanover, Joan Helpern, Caroline Hirsch, Dana Ivey, Jill R. Kaplan, Suri Kasirer, Rikki Klieman, Barbara Lazaroff, Alexandra Lebenthal, Margo MacNabb Nederlander, Trish McEvoy, Karen Page, Deborah Roberts, Betty Rollin, Silda Wall Spitzer, Marcy Syms, Diana L. Taylor, Laurie Tisch, Lillian Vernon, and Patricia Wexler, among others." —Delia von Neuschatz, New York Social Diary (November 19, 2012)
ESPN's Keith Law
"For the advanced home cook – or even the professional – in your life, go for THE FLAVOR BIBLE, which isn’t a cookbook at all. The authors, Karen Page and Andrew Dornenburg, interviewed dozens of professional chefs about what ingredients went well together, and tabulated the results in this book. Look up an ingredient in THE FLAVOR BIBLE and you’ll find a long list of good partners, with ingredients that were mentioned more often earning bolded entries. For example, parsnips are in season right now in much of the country, and the parsnip entry first says they should always be cooked, and work well when baked, boiled, braised, fried, grilled, mashed, pureed, roasted, or steamed. When the authors asked chefs about parsnips, the most-mentioned ingredients were butter (including browned butter) and nutmeg, both appearing in bold, capital letters. Bolded entries, mentioned less often than those two ingredients, include apples, chives, cream, curry, garlic, ginger, maple syrup, olive oil, parsley (a relative of parsnip and carrots), pepper, potatoes, sage, salt (duh), brown sugar, thyme, and root vegetables. The entry also includes about fifty other ingredients that work well with parsnip and were mentioned at least once by the interviewed chefs, and then concludes with five “flavor affinities,” combinations like parsnips + honey + mustard or parsnips + butter + cream + potatoes. Some entries have “Holy Grail” pairings, marked with an asterisk and mentioned by a large portion of the chefs they interviewed, like plums and Armagnac or lamb and rosemary, and some entries have “avoid” sections, like parsley and dessert. There are even sections for national cuisines – if you want to know what flavors work well in Afghan or Eastern European cuisines, for example, they’ve got you covered." —ESPN senior baseball writer Keith Law, "The Dish" on his blog MeadowParty.com (November 18, 2012)
"Todd Schulte’s Roasted Butternut Squash Soup With Apple-Bacon Marmalade...Q. Where do you get inspiration for your holiday menu? A. I start plowing through all the magazines that have turkeys on the front of them. I like the produce that time of year. I can’t put marshmallows on top of sweet potatoes. I’m not saying it doesn’t have its place, but I like doing different applications with sweet potatoes, or greens, or whatever. My favorite book of all time is CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It’s a fabulous book. And then they have a book called WHAT TO DRINK WITH WHAT YOU EAT. Amazing. The two of them are front and center on my book shelf.” —Jill Wendholt Silva, Kansas City Star (November 14, 2012)
"EVO Pizzeria has been recognized as one of the best pizzerias in the United States...Blake McCormick took over as executive chef in May, having joined the kitchen
about 2 1/2 years ago...Still stumped for what to do with the vegetables? McCormick recommends a book
that helped her through cooking school. CULINARY ARTISTRY by Andrew Dornenburg and Karen Page lists individual ingredients and suggests food and flavor pairings as well as cooking methods and recipes. The idea is to encourage more free-form thinking about creating your own menu." —Teresa Taylor, Charleston Post and Courier (November 14, 2012)
Chef Ivy Stark
"Overseeing the burgeoning Dos Caminos empire, Corporate Executive Chef and devotee of regional Mexican cuisines Ivy Stark doesn’t seem like she would ever have the time to travel, to delve into the peoples and study food cultures of the world....Chef Stark is a vigilant and devoted food lover. She has so many cookbooks in
her apartment she has no place to put them anymore. She keeps...Dornenburg and Page at her fingertips. She recommends CULINARY ARTISTRY to ' … to every chef-sous chef-learning chef.' The most important thing is 'to learn about flavor. I got that (book) when I was a young chef and I’ve been reading it ever since.' She still uses it today as a resource." —Tami Ganeles-Weiser, ChefsConnection.com (November 2012)
"Miami Eateries Redefining American Cuisine: The Federal Food, Drink & Provisions. While Aniece Meinhold has imbued The Federal (co-owned by Meinhold, Alejandro Ortiz, and chef Cesar Zapata) with a rustic ambience, Zapata created a menu that ranges from Colonial to ’50s Americana with plenty of out-of-the-box updates. Highlights include figs and cream with burrata, Concord grapes, nuts, and rosemary biscuit crumbs, and venison sausage with whipped potatoes and pan-roasted mushrooms. Q. Your dog-eared cookbook? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. Although a bit dated, it has great information. I keep going back to it." —Ocean Drive magazine (November 2012)
Katie of ThisChickCooks.net
"13 Expert Tips from the Top Cooking Bloggers: Stock your pantry with basic ingredients, if your grandma wouldn’t have cooked with it then you really don’t need it. One of my favorite resources for creating new recipes or adapting an existing recipe is THE FLAVOR BIBLE." —Katie, author of ThisChickCooks.net, as quoted on CookingForBros.com (November 2012)
"Meet Your Mixologist: Rich Andreoli, after a coincidental pairing with the great, late bartender Gregor De Gruyther of the UK, swapped his camera for cocktails. Since then, Andreoli has been one of L.A.'s under-the-radar rockstar bartenders with gigs from WeHo's Soho House to most recently Areal in Santa Monica....Favorite bartender/spirits magazine or website?
I really like the stuff Camper English put out on The Alchemist. Other than that it's mostly books. THE FLAVOR BIBLE is my favorite." —Lanee Lee, SocietePerrier.com(November 9, 2012)
"San Franciscans have Jon Gasparini to thank for the city’s cocktail revolution. Opening 15 Romolo in 1998, he was ahead of the artisan cocktail curve, using local ingredients and homemade tinctures long before the word “mixology” entered the modern SF vocabulary. Spreading his perfectly crafted drinks to more neighborhoods with Rosewood and Rye, he expanded his empire even further with Rye On The Road bespoke cocktail catering (a Sōsh event favorite) in 2007. While you anxiously await the opening of his new bar concept in 2013, check out his favorite places to eat, drink and be merry. Q. Where do you get your inspiration for an exciting new cocktail? A.
I love starting with cookbooks. THE FLAVOR BIBLE and CULINARY ARTISTRY are great sources for simple flavor pairings and recipe ideas. Then off to the bars!" —The Little Black Book / SOSH.com (November 8, 2012)
"Welcome to the first installment of Local Choice 'Dish' of the Month, featuring recommendations from our team for some of the newest and best tools, products, and resources to help make your kitchen, cupboard, refrigerator and plates amazing. This month, we’re highlighting one of Chef Jeremy’s favorite cookbooks, CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. With reference information, recipes, and insights from these renowned chefs, CULINARY ARTISTRY serves a dual purpose as both a reference and an inspiration for kitchen creativity. Jeremy loves this book because he can look up a specific ingredient, like chicken, and find an entire flavor profile built around it. A 'chef’s secret' kept on the bookshelves of many restaurants, the book is also a great resource for home chefs." —Local Choice Produce Market in Portland, Oregon (November 6, 2012)
"I’ve been reading a new book, THE FLAVOR BIBLE, by Karen Page and Andrew Dornenburg. Total brilliance. It’s taking my self-guided culinary education to a new level, giving me ingredients, but not recipes; history, but no how-to. I really love it and it lends itself perfectly to cooking whole foods, simply, in the most delicious, creative ways." —Sarah, Good Life Farmin Idaho (November 4, 2012)
Healing Sole Massage
"Tools of Wellness: Books: CULINARY ARTISTRY: If we’ve talked together during a session in the past, then you know food preparation is a common topic. This helps all of you who fear the kitchen and are unsure as to how to properly pair ingredients. I reach for this time and time again." —Healing Sole Massage in Minnesota (November 2012)
"Chef Duskie Estes' [chef and owner of ZAZU Restaurant & Farm in Santa Rosa] Culinary Q&A...Q. What's your favorite cookbook written by someone other than yourself? What makes it so great? A. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is the book I go back to the most. It is not really a cookbook but a book of what goes with what. It kick-starts my ideas when my farmers show up with an ingredient." —"The Next Iron Chef: Redemption" (November 2012)
"Q: What is your favorite cookbook? A:CULINARY ARTISTRY by Page and Dornenburg." —Michael Reining, Executive Sous Chef, Postrio at The Prescott Hotel in San Francisco (November 2012)
"A few Sundays ago, we stopped into Drink. Bartender Palmer Matthews suggested a
cocktail he had come up with called the Deep Six. The drink started with Palmer
flipping through THE FLAVOR BIBLE and spotting that artichoke pairs well with mint. In essence, what he conjured up could be considered a Cynar Southside." —CocktailVirgin.com (October 30, 2012)
"The Chef's Library is a series in which we ask chefs around town to tell us about their favorite cookbooks. Today, we talk to Michael Voltaggio, chef and owner of ink. When he answers the phone, Michael Voltaggio is somewhere on the East Coast, cooking at an event with chefs from all over the world. You can hear the clash and chaos of the kitchen in the background, and Voltaggio shouts out: 'Hey guys! What's the name of that book? The one with all the charts, and you can look up an ingredient and it'll tell you all the flavors that go with it?' He pauses for a second, then says 'CULINARY ARTISTRY! That's it!' Voltaggio says the book, written by Andrew Dornenburg and Karen Page, served as inspiration to him as an up and coming chef, because it gave a number of options for flavor combinations for all kinds of ingredients. 'It's full of charts, and it has famous chefs' recipes in it. It lists ingredients and gives you possibilities for other flavors that go with those ingredients. And it tells you how these chefs think about ingredients.'" —Besha Rodell, LA Weekly (October 23, 2012)
A Food Lover's Delight
"What's Your All-Time Favorite Cookbook? ...CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is a great reference book for pairing different ingredients. What goes best with cucumber? What’s a great nut that goes with chicken? How about a green vegetable that pairs well with fish?" —A Food Lover's Delight (October 23, 2012)
"On the Line: Chef Brad Rowell. Current location: Park Country Club. Current Title: Sous Chef. Age: 32.
How many years behind the stove: 10. He set out to obtain a history degree and ended with a life in the kitchen. Yes, Brad Rowell’s path to success has surprised even himself...Your go-to food reference cookbook: THE FLAVOR BIBLE (Little, Brown, and Company, 2008). It’s all about flavor combinations." —Christa Glennie Seychew, Buffalo Spree (October 2012)
"Meet and greet the two-time James Beard award winners Karen Page and Andrew Dornenburg, whose books THE FLAVOR BIBLE and CULINARY ARTISTRY have garnered praise from Grant Achatz, Phillip Foss, and Stephanie Izard. Tonight from 6:30 to 8 p.m., the duo will host a complimentary book signing and reception at The Spice House (1512 N. Wells St., 312-274-0378), featuring hors d’oeuvres inspired by THE FLAVOR BIBLE." —Penny Pollack, "Dish," Chicago magazine (October 2012)
"There's also a wonderful book, THE FLAVOR BIBLE, written in 2008 by Karen Page and Andrew Dornenburg, that has a wealth of information on flavors. It won the 2009 James Beard Book Award for Best Book: Reference and Scholarship. These two authors attempt to discuss every flavor, spice, and ingredient known to man, explaining what each pairs well with and what it complements. It is an encyclopedia of taste, or perhaps more like a thesaurus with synonyms and antonyms of flavors. This would be a book well worth purchasing and keeping in your kitchen to go to for answers when experimenting." —Laura Wilson, News-Sentinel (October 16, 2012)
"My Favorite Cookbook: Believe it or not I actually have a ton of cookbooks, and some of them I still use today. I love The French Laundry Cookbook by Thomas Keller or The Common Grill by Graig Common, but my all time favorite is CULINARY ARTISTRY. I believe every at home cook or novice cook with the slightest bit of culinary creativity, and I do mean slight, should purchase this book. So what does CULINARY ARTISTRY do that others do not? It takes just about every food item that you can think of, sirloin steak, fennel, oranges, the list goes on, and let’s you know what that particular item goes well with and in what season! Before recipe websites and food algorithms that let you know what to make with the ingredients you have, there was this book. Every chef on earth, no matter who it is, will tell you how much they appreciate this book." —Billy Parisi, Chef/Producer/Host, BillyParisi.com (October 16, 2012)
"THE FLAVOR BIBLE. Sounds pretty important, doesn’t it? Well, Forbes.com named it 'One of the 10 best cookbooks in the world of the past century.' That gives it some credibility! Now, want to meet the authors? Come meet Karen Page and Andrew Dornenburg, authors of the award-winning book,THE FLAVOR BIBLE, at The Spice House in Old Town! They’ll be signing copies of the prized possession, which will be available for purchase along with their other bestseller WHAT TO DRINK WITH WHAT YOU EAT. The event is complimentary, although prospective attendees are asked to RSVP to The Spice House at 312.274.0378. Meet these James Beard Award-winning authors at the reception in Old Town tonight! Plus, get this essential guide to culinary creativity AND have it signed!" —CheekyChicago.com (October 15, 2012)
"Reading THE FLAVOR BIBLE. God bless the culinary prophet that He sent down to pass this knowledge to the culinary world." —TheRealYazMan, Twitter.com (October 14, 2012)
"MasterChef Christine Ha Inspires Hadley Attendees: It's hard not to tear up when watching Christine Ha, MasterChef winner 2012, cook in the kitchen. The visually-impaired chef beat out 18 other contestants to win the top spot on season three of MasterChef, a cooking competition on Fox...Some of Ha's favorite audio cookbooks: Mastering the Art of French Cooking by Julia Child; BECOMING A CHEF by Andrew Dornenburg and Karen Page, and THE FLAVOR BIBLE by [Karen Page and Andrew Dornenburg]." —Chi-an Chang, Winnetka Patch (October 12, 2012)
"James Beard Book Award winners Andrew Dornenburg and Karen Page talk about their essential book THE FOOD LOVER'S GUIDE TO WINEat Bedell Cellars on Long Island's North Fork, October 14, 2pm; have dinner at afterwards at The North Fork Table & Inn." —Charlie Suisman, Manhattan User's Guide (October 12, 2012)
"The week's best food and drink events....Wednesday, October 17th: What pairs with what, and why? Learn some of the many answers at THE FLAVOR BIBLE book signing and reception with authors Karen Page and Andrew Dornenburg at The Spice House in Old Town. Since its publication in 2008, this has indeed become a holy book for chefs in restaurant and home kitchens. Complimentary appetizers showcasing the book's creative pairings and Spice House spices will be served. Admission FREE but RSVP is requested." —Louisa Chu, "Moveable Feast," WBEZ (October 12, 2012)
"Sites We Love: Today's site we love is Lemon Fire Brigade, where photographer and food stylist Sarah Bolla shows off her mouth-watering recipes with beautiful and striking images. Inspired by the geometry and color palette of ingredients, Sarah's dishes are creative in both flavor and presentation. Here's what she has to say about her site...What are your favorite food and cooking resources? I've always been a food magazine person, attracted to the array of recipes and visuals. My mom had subscriptions to so many at one point and never threw out a single issue, so I had a pretty solid collection to dig into. In my early college years, I really started snipping my way through those, making photo books of my favorite pictures and recipes. I'd spend days at a time collecting and pasting away, realizing that I thought a lot about food. The books are neat to have. I still reference my old clippings with a new eye and understanding with each glance. As far as books, my essentials are Harold McGee's On Food and Cooking and Andrew Dornenburg and Karen Page's CULINARY ARTISTRY."
—Saveur.com (October 11, 2012)
"One night I was preparing dinner from a recipe and, tasting it, realized it needed something. I added an ingredient to a small portion of it – an ingredient I didn’t particularly like – and found it was the perfect flavor foil. This was a particularly favorable feat because I did not even consult my copy of THE FLAVOR BIBLE but, instead, mentally retrieved its explanation of balancing flavors and considered how I could emphasize or ‘push’ the existing taste to a brighter level. My friend Anne can, amazingly, throw things together off the top of her head and it always tastes fantastic. After a particularly simple but yummy lunch with Anne, I decided I wanted to be able to cook like she -- something she said she’d learned from her mother. However, I wanted guidance to avoid making horrible concoctions and wasting food...The first two chapters explain the chef’s mindset. Chapter 1, Flavor = Taste + Mouthfeel + Aroma + ‘The X Factor’ : Learning to Recognize the Language of Food, deals with balancing flavors and understanding how various senses come into play to affect flavor. The first chapter also includes chefs’ personal strategies that not only give specific tips, but also show, in action, what they are considering and pursuing when creating new recipes. Chapter 2, Great Cooking = Maximizing Flavor + Pleasure by Tapping (Body + Heart + Mind + Spirit): Communicating via the Language of Food, discusses the importance of thinking about the occasion, weather, seasonality, weight (heavy or light), volume, and function. While the second chapter was not quite as practical as the first, it was interesting to learn that things I would have considered peripheral to a meal actually had an impact on – or could even aid in – planning, preparation, and the overall experience. Chapter 3, pages 35 – 374, provide flavor-matching lists. For example, I can look up fennel and find a list of ingredients/flavors that go well with it. If something is listed in bold, it is a pairing frequently recommended by expert chefs; BOLD CAPS means it’s highly recommended; BOLD CAPS* (with an asterisk) means it’s stellar. That’s it. Lists of ingredients. Some entries include classic Flavor Affinities (e.g., fennel + lemon + mint + olive oil + olives + orange; plums + cinnamon + orange; plums + bay leaf + vanilla). Often there are Tips such as “Use to finish a dish” (fennel pollen) or “Gets firmer with longer cooking” (mushrooms -- Portobello). There might also be Techniques such as “Add early in cooking” (cloves), “Add at the end of the cooking process” (tarragon), or “Dry-heat cooking” (pork -- chops). This is absolutely a time-intensive book, so if you are looking for quick meal ideas, this is definitely not it. If you enjoy spending a lot of time paging through cookbooks and would like to venture into creating some of your own recipes, this is a perfect resource." —Sara, Appleton Public Library (October 10, 2012)
"One of my favorite cookbooks is a beautiful, hulking guide called THE FLAVOR BIBLE. Instead of giving you recipes, the book tells you how to use different foods and flavors together — how and why certain combinations work." —Eliza Mills, "The Public Kitchen," KCET Public Television (October 9, 2012)
"James Beard Book Award-winning authors Karen Page and Andrew Dornenburg discuss and sign their books, THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT, during a complimentary tasting at 6:30 p.m. Oct. 17 at the Spice House. Books can be purchased for $35. Call (312) 274-0378; thespicehouse.com." —Denise I. O'Neal, "Tastings Around Town," Chicago Sun-Times (October 9, 2012)
"What the King James Bible is to Christians, What the Koran is to Muslims, Is what THE FLAVOR BIBLE is to Chefs." —@ChefDerekJames, via Twitter(October 8, 2012)
"Great books: [Dan] Miller recommends three cookbooks for inspiration: Vegetables Every Day by Jack Bishop (William Morrow Cookbooks, $32.50); The Art of Simple Food by Alice Waters (Clarkson Potter, $35); and THE FLAVOR BIBLEby Karen Page and Andrew Dornenburg (Little, Brown and Company, $35)." —Joan Morris, Contra Costa Times and San Jose Mercury News (October 4, 2012)
"Sites We Love: Today's site we love is Running with Tweezers, where Atlanta-based food stylist Tami Hardeman shares her favorite recipes, with a particular focus on the intersection of aesthetics and gastronomy. Here's what Tami has to say about her site: What are your favorite food and cooking resources? I'm a cookbook addict — I have about 200 of them but there are a few I turn to regularly: Hugh Acheson's A New Turn in the South, Nigel Slater's Tender, and Plenty: Vibrant Recipes from London's Ottolenghi.It's not a cookbook per se but I think every kitchen should have a copy of THE FLAVOR BIBLE — it's an essential reference for me."
—Saveur.com (September 27, 2012)
"When I’m out of ideas, I turn to one of my favorite volumes of food porn: THE FLAVOR BIBLE, which is also available on Kindle. In it, authors Karen Page and Andrew Dornenburg provide suitable flavor pairings for every conceivable food group. Whether you are rooting around the refrigerator to club together a Monday supper, or experimenting with a complicated dish, THE FLAVOR BIBLEprovides expert guidance and liberatingideas!" —Jennifer Eremeeva, creator and curator, Moscovore.com "Culinary Adventures in the Russian Capital" (September 27, 2012)
"If you’re looking for an amazing resource on flavor profiles, I highly suggest the (un)cookbook called THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. It spells out flavor profiles, or what they term 'flavor affinities,' by individual food ingredients listed alphabetically. Under the section ‘apple’, there is listed all the foods that work well with apples. Items printed in lowercase are suggested, in bold are recommended, in bold caps are highly recommended, and in bold caps with an asterisk (*) are what the book refers to as 'Holy Grail' pairings. From achiote seeds to zucchini blossoms, the book lends a helping hand in identifying flavor profiles so that you can begin to recognize the ingredient combinations that you enjoy and to also be introduced to pairings that you may never would have thought worked well together."
—Janani Urreta, vegan chef, LettuceBeLovely.com (September 27, 2012)
"Back in July, we reported that Kevin Lemp, co-founder and president of 4 Hands Brewing Co., had launched a project with St. Louis' five James Beard Award semifinalists to brew a special beer celebrating the national accolades and the spotlight they've put on our region's food scene. After a summer’s worth of fine tuning, the brewery is now about a week away from releasing the beer, Foundation Ale....The James Beard semifinalist chefs involved in the project included Gerard Craft (Niche Restaurant Group), Kevin Nashan (Sidney Street Café), Kevin Willmann (Farmhaus) and Josh Galliano. Representatives of Salt restaurant, which secured a spot as a finalist for Best New Restaurant, also played a role. To get the process underway, the 4 Hands crew emailed the chefs and asked them to share some of the ingredients they were most interested in using at the time. The brewers took the most common ingredients from the responses, pulled out THE FLAVOR BIBLE and narrowed down the ones that complemented each other the best. They ended up with organic peach juice, fresh basil, lemon balm and ginger." —Kristin Brashares, Feast: St. Louis (September 25, 2012)
Michael M. O'Connor
"25 Questions for Michael M. O'Connor (chef of Vic & Anthony's in Houston): RIA: List your three favorite cookbooks. O’Connor: Three favorites: the ones I reach to all the time for inspiration when I don’t know what I want to cook. The Kitchen Sessions series by Charlie Trotter, Bouchon and Modern Mexican Flavors.More than anything though, I reach for my copy of THE FLAVOR BIBLE when I need to 'think.' That book never fails to get the juices flowing even though I might not end up with a dish remotely resembling the idea I started with." —Matt Kirouac, Restaurant Intelligence Agency (September 25, 2012)
"Georgia School Nutrition Foundation
2012 Managers’ Retreat & Training
October 4-5, 2012
Simpsonwood Retreat - Norcross, GA What: Partial scholarships available for an outstanding Professional Development workshop designed just for school nutrition managers/ assistant managers.
Why: Georgia School Nutrition Association, the professional organization for School Nutrition staff, is making scholarship money available through its Foundation to benefit local school nutrition managers. This training will focus specifically on the needs of the manager/asst. manager.At the end of this session, participants will be able to...5. understand handling and storing of fresh herbs and spices.
6. identify flavors of fresh herbs and spices utilizing taste and smell.
7. identify appropriate food and seasoning (flavor) combinations of fresh herbs and spices based on THE FLAVOR BIBLE*.
8. develop a flavor profile for jicama sticks using lime juice, chili powder, and fresh cilantro.
*Each district will receive one copy of THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship."
—Georgia School Nutrition Association (September 22, 2012)
"Bedell Cellars will host James Beard Book Award winners Andrew Dornenburg and Karen Page to speak for oenophiles on Sunday, October 14th at 2 p.m. Dornenburg and Page will discuss their award-winning book,THE FOOD LOVER'S GUIDE TO WINE, followed by a Q&A and book signing opportunity. Books will be available for purchase ($35). Each guest for the lecture will be provided with a tasting glass of 2008 Bedell Cellars Musée and 2010 Gallery wines to accompany the lecture. There is no cost to attend the event.
Karen Page and Andrew Dornenburg have written several influential books on food and drink, and are former columnists for The Washington Post, which won the James Beard Award as best newspaper food section during their tenure. THE FLAVOR BIBLE was cited by Forbes as one of the 10 best cookbooks in the world of the past century, and featured on both 'Good Morning America' and 'Today' as well as in an eight-page article in Oprah Winfrey’s O magazine. WHAT TO DRINK WITH WHAT YOU EAT won two major awards as best book of the year. Their other books include BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT, and THE NEW AMERICAN CHEF." —Dan's Hamptons,North Fork Patch, and Hamptons.com (September 14, 2012)
"I spent years in the professional kitchen studying flavour profiles, coming up
with unlikely combinations and, when stumped, I would reach for my faithful CULINARY ARTISTRY cookbook, a veritable bible of what ingredients work together (more about the book). But what I learnt early, when wandering the weekly farmer’s market, is that a perfect raw ingredient should not be messed with." —Claudia Cevenini, aka CampariGirl at CampariAndSofa.com (September 11, 2012)
"Favorite Cookbooks: Nourishing Traditions and THE FLAVOR BIBLE are two favorites. The first because of the priceless information and recipes. The second because it sparks my creative
juices and helps me find my own voice in my food." —Robin Kronie of ThankYourBody.com, as quoted on CheeseSlave.com's Real Food Kitchen Tour (September 11, 2012)
"Gastrophysics Symposium in Copenhagen: On August 27-28 the symposium “The Emerging Science of Gastrophysics” was held at the Royal Danish Academy of Sciences and Letters in Copenhagen. The symposium poster said “interdisciplinary”, and with presentations by scientists in fields ranging from physics and chemistry to neuroscience and psychology I think it lived up to its name....Given the recent attention flavor pairing has received I was really looking forward to Sebastian Ahnert’s presentation on flavor networks. Treating foods and the flavor compounds they contain as a bipartite network allowed Ahnert to study the resulting connections with the toolbox available for complex network research. The somewhat surprising findings reported earlier this year was that western cuisine tends to favor dishes in which ingredients share compounds whereas asian cuisine tends to use ingredients not sharing compounds.  The greatest weakness of the published results in my opinion lies in the fact that Fenaroli's Handbook of Flavor Ingredients was used as a source for the volatiles. Secondly I believe that only counting the number of overlapping volatiles (a type 2b flavor pairing according to my previously published classification) is of limited interest. Despite these critical remarks I really like the data mining approach of Ahnert, and during his presentation he discussed several strategies to improve the data. By using 1) concentrations of compounds from the VCF database, 2) odor/flavor threshold values compiled by Leo van Gemert and 3) odor/flavor descriptions from Fenaroli’s to analyze flavor pairings suggested by chefs in THE FLAVOR BIBLE, Ahnert found that the ingredient pairs in THE FLAVOR BIBLE share more compounds than would be expected by chance. Furthermore, if the analysis is limited only to compounds that have odours or flavors of food (based on the descriptions in Fenaroli’s) the result is even more significant. This lead Ahnert to formulate a modified hypothesis: “Two foods taste good together if they share dominant* chemical flavor compounds with food aromas” (* in terms of concentration)." —Martin Lersch, Khymos.com (September 9, 2012)
"Asheville Chef Profile: Jason Roy. The Lexington Avenue Brewery chef talks about life in and outside the kitchen...Favorite cookbook: In my generation, everybody really likes CULINARY ARTISTRY. It basically opened up people's eyes to seasonality, so it would probably be my go-to book if I need inspiration. I generally don't use cookbooks, though. I like to be creative." —Sam DeGrave, Asheville Citizen-Times (September 7, 2012)
"Another must-have reference book for any wine consumer is WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. This easy to use guide will put you on the path to pure sensory bliss." —Andrew Dennis of The Wine Appreciation Guild, on WineSpectator.com (September 6, 2012)
"PURPLE PASSION: From California to New York to the Pacific Northwest, a growing number of alumni make their living off the vine — and wine drinkers everywhere are the better for it....Ken Freeman is one of a growing number of Northwestern alumni who are involved in the wine industry. Alumni sommeliers, wine critics, winemakers and wine marketers, wine journalists and investors can be found in the wine business from California to the Pacific Northwest to Chicago to New York....And then there’s Karen Page(WCAS83), a noted food and wine author who is determined to demystify the beverage and help Americans get over their fear of wine so they can better appreciate wine-food pairings. Not only are these alumni making names and careers for themselves in various aspects of the wine industry, they are helping to expand wine growing, wine quality, wine drinking and wine education. According to these alumni, Americans’ taste in wine is changing as producers and consumers alike increasingly seek wines that are food friendly, handcrafted, sustainable and have a strong sense of place. In fact, it’s Americans’ obsession with food and cooking shows and celebrity chefs that seems to be inspiring people to venture into the world of wine to learn more about what to drink with what they eat. And with good reason. 'Wine enhances flavor in food,' says Page, whose latest book, THE FOOD LOVER'S GUIDE TO WINE (Little, Brown and Company, 2011), is a reference guide to more than 250 wines and includes flavor profiles, food pairings and serving tips from top U.S. sommeliers. 'What we most love about wine is its ability to make food taste even better,' adds Page, who, with her chef husband, Andrew Dornenburg, has written several James Beard Award–winning food and wine books." —Stephanie Russell, Northwestern magazine (Fall 2012)
"Ever since I got serious about cooking, I've tried to invest in durable,
high-quality, non-toxic pieces for my kitchen. Here's a collection of my very
favorite and most-used cooking tools...
THE FLAVOR BIBLE is an incredibly useful reference book. It lists which flavors pair well with others, which is convenient when you're improvising with what you have on hand."
—Kathryne Taylor, CookieandKate.com (Fall 2012)
"Meet the Chef: Andrew (AJ) Hurst, executive chef at Vintage Brewing Co. Age: 30...Did you go to culinary school? No culinary school, just worked long hours for the right chefs and read the right books. Favorite cookbooks: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page..." —Samara Kalk Derby, Wisconsin State Journal (September 1, 2012)
"25 Questions for Phillip Foss of EL Ideas: We all know Phillip Foss (EL Ideas, Chicago) is full of grand culinary ideas. But he wasn’t born that way. As a kid, food was just fuel for him, but thanks in part to his jobs scooping ice cream and frying fish, food took on new meaning. Soon, he was solidifying his own culinary philosophies and inspirations, and embarking on his own unique career. Here, Foss shares all the details:RIA: Who and what have been the most influential authors and books for you, and how?Foss: ...Karen Page and Andrew Dornenburg. THE FLAVOR BIBLE is our number one go-to at EL Ideas." —Matt Kirouac, Restaurant Intelligence Agency (August 25, 2012)
"One of the main features of Thai food is its wonderful balance of hot, sweet, salty, and sour tastes. I wanted to try to do something using authentic Thai flavors for the sauce, so I did a bit of internet searching, as well as paging through my newly acquired copy of CULINARY ARTISTRY to get some ideas. CULINARY ARTISTRY is a great book recommended to me by a woman at Sur la Table in Boulder. It has lists of different herbs and spice combinations, as well as different ingredients used in the cooking of various countries. It also has a lot of great information from many famous chefs. For my Thai sauce I decided on fish sauce, coconut milk, lime juice, soy sauce and brown sugar." —BoulderFoodie.Wordpress.com (August 18, 2012)
And then there’s Karen Page (WCAS83), a noted food and wine author who is determined to demystify the beverage and help Americans get over their fear of wine so they can better appreciate wine-food pairings.
Not only are these alumni making names and careers for themselves in various aspects of the wine industry, they are helping to expand wine growing, wine quality, wine drinking and wine education.
According to these alumni, Americans’ taste in wine is changing as producers and consumers alike increasingly seek wines that are food friendly, handcrafted, sustainable and have a strong sense of place. In fact, it’s Americans’ obsession with food and cooking shows and celebrity chefs that seems to be inspiring people to venture into the world of wine to learn more about what to drink with what they eat.
And with good reason. “Wine enhances flavor in food,” says Page, whose latest book, The Food Lover’s Guide to Wine (Little, Brown and Company, 2011), is a reference guide to more than 250 wines and includes flavor profiles, food pairings and serving tips from top U.S. sommeliers. “What we most love about wine is its ability to make food taste even better,” adds Page, who, with her chef husband, Andrew Dornenburg, has written several James Beard Award–winning food and wine books.
Wine in America
What’s the biggest trend that alumni in the wine industry see? “The big headline today is that America is becoming a wine-drinking culture,” says Stephanie Gallo. “Wine is becoming the alcoholic beverage of choice with consumers, and they’re starting to drink it in a casual manner. Wine is no longer perceived as an elitist beverage.”
In 2010, for the first time in history, Americans consumed more wine than the French, making the United States the world’s largest wine market. And we’re making more of it as well, with more than 7,000 U.S. wineries.
“Our wine industry got a kick-start in the 1970s when Bank of America issued an influential report that urged investment in the wine industry, pointing to growth, and that sparked a lot of capital to flow to the industry,” says Tyler Colman, author of the book Wine Politics: How Governments, Environmentalists, Mobsters and Critics Influence the Wines We Drink (University of California Press, 2008). And then California wines beat French wines in a blind tasting in Paris in 1976. Known as “the Judgment of Paris” (and depicted in the movie Bottle Shock), the blind tasting that crowned the winning Napa Valley wines put American wine on the world stage, says Colman, who, after completing his doctorate on the political economy of the wine industry in the United States and France, was dubbed “Dr. Vino” by friends at his dissertation party (a moniker that he turned into the wine blog DrVino.com).
After the Judgment of Paris, wine appreciation spread rapidly in America, explains Quinton Jay, managing director at Bacchus Capital Management, a private equity firm in San Francisco specializing in the wine industry. “Baby boomers went to Europe, caught the bug and started getting into wine.” Today Jay sees three types of wine consumers: the baby boomers, the GenXers and the millennials. And he says it’s the millennials, born between the early 1980s and 2000, who are driving the wine industry.
“The millennials — they’re very different,” Jay says. “They’ve been exposed to wine. Their parents drink wine. They’ve gone directly into wine versus the usual beer as a gateway alcoholic beverage and then spirits. The millennial drinking population is bigger than the baby boomers, about 76 million. That dovetails into why wine consumption hasn’t dropped off, even during the recent recession.”
Stephanie Gallo sees the millennials as the key to the E.&J. Gallo Winery’s growth. “Wine appeals to millennials — they see it as a casual drink,” she says. “Every day that I wake up, 15,000 millennials turn 21. I believe the future of E.&J. Gallo is to bring new users into the wine category.”
Alumni in the wine industry see several trends among wine producers, including an increase in sustainable practices and organic grape growing. Another trend in the United States among both producers and consumers is a shift away from rich, full-bodied wines to ones that are higher in acidity and lower in alcohol.
“We’re at a stage in domestic production where we’re moving away from these big, high-alcohol, juicy red wines that sell at high prices but don’t really complement food so well, to more of a period where smaller producers are trying to find cooler areas to plant, where it’s more challenging to make lower alcohol wines that have higher acidity and that actually complement food,” says Colman.
Sommelier Scott Tyree (C84) agrees. “Rich, extracted, powerful, full-bodied wines are perceived by a lot of people as being luxurious, high-quality wines, and some of them are,” says Tyree, a former wine director at the Chicago restaurant Tru, who is now a wine consultant based in Cape Elizabeth, Maine. “But there’s been a shift to wines that are more delicate, more nuanced, more subtle and more appropriate for food pairing.
Sommelier Paths: The Restaurant Connection
Professional sommeliers have helped educate American palates about wine, although they are a relatively recent addition to the U.S. wine world.
“Back in the early ’80s you could probably count the number of sommeliers in Chicago on one hand,” says Tyree, who after graduation waited tables at Spiaggia on the Magnificent Mile, where he was mentored by the restaurant’s founding sommelier, Henry Bishop. “There weren’t a lot of educational opportunities to learn about wine. If there wasn’t a wine director, you learned from distributors and from people who were selling the wine, so you got a limited education.”
Tyree credits chef and restaurateur Charlie Trotter with taking wine service to another level in Chicago when he recruited and hired talented sommeliers who were extremely professional and knowledgeable. “More wine was being served at home, and people were getting very interested in learning about wine. There was an audience that was developing before there were wine professionals,” says Tyree.
Vanessa Treviño Boyd, sommelier at Philippe Restaurant + Lounge in Houston, was named one of Food and Wine magazine’s top sommeliers of 2012.
Vanessa Treviño Boyd (C98), who was just named one of the top sommeliers of 2012 by Food and Wine magazine, also found her path to wine through the world of fine dining.
After graduating with a degree in performance studies she worked as a community organizer for the United Farm Workers in Chicago. Then Treviño Boyd decided to get a second job and ended up as a waitress at North Pond in Lincoln Park, where she first learned about wine in the restaurant’s rigorous American wine program.
Treviño Boyd moved to New York City to attend culinary school and eventually earned an advanced degree at American Sommelier, a membership organization that offers a wine education curriculum. “But what really helped train me about wine and wine producers,” Treviño Boyd says, “was working in restaurants and a wine bar.”
The downturn in the economy hit New York City restaurants hard, so she moved back to her home state of Texas in 2010 after a dream job as a sommelier at the Alain Ducasse restaurant Adour at the St. Regis Hotel New York. “I went from selling $400 bottles of wine every night to selling half-bottles,” says Treviño Boyd, who is sommelier at Philippe Restaurant + Lounge in Houston. “Here in Houston it’s as if the recession never hit.”
“Just as great wine is all about balance, balance of all the different components of a wine, I think of the wine list in the same way. You have to have the best producers in certain very well-known villages in France and the most well-known producers in Napa Valley. You’ve got to have something for everyone. But to really challenge your guest who is very curious and who wants to go in a different direction — and to help keep myself motivated — it’s all about finding the new up-and-coming region or producer or the new style of winemaking.”
So what’s motivating her these days?
“Right now there’s something called orange wines from Slovenia that are just fantastic. Orange wines are made in a very French style,” she explains, “but the fermentation process is different from red or white wine — so the wine is orange in color.”
A WINE REFRESHER
Stephanie Gallo heads up marketing at the family-owned E.&J. Gallo Winery in Modesto, Calif.
It was 105 degrees in Modesto, Calif., the July evening on which Stephanie Gallo, vice president of marketing at E.&J. Gallo Winery went out to dinner with a colleague from the company’s ad agency.
“As we were going through the wine list, even a pinot grigio or sauvignon blanc seemed heavy,” says Gallo. “When it’s that hot, you’re not going to drink a heavily oaked chardonnay, and you’re not going to drink a red wine.”
“He ordered a gin and tonic,” she says with a laugh, though she was not surprised by his choice. When temperatures spike in the summer, she observes, “nine times out of 10, wine drinkers leave the category and opt for a refreshing alternative such as beer.”
Stephanie Gallo aims to stop that exodus. That’s why the E.&J. Gallo Winery is developing a line of refreshing wines under its Barefoot brand. “We’ve recognized for some time that wine is missing out on a major alcoholic beverage occasion, and that is the refreshing space.” Gallo plans to launch Barefoot Refresh — similar to a wine spritzer but more wine-like — in 2013.
Hugh, Kathy and Kerry Shiels in a cabernet sauvignon section of DuBrul Vineyard in Sunnyside, Wash., with Max, Kerry’s vineyard and winery dog.
Kerry Shiels traded in cars — for wine. After graduating in mechanical engineering, Shiels worked for Fiat in northern Italy for two years before getting transferred back to Chicago. Her desk job made her realize that she had gone into engineering because she liked to make things. So she decided to get back to her roots — vineyards.
“I decided that, fundamentally, making wine is very similar to making cars and tractors,” Shiels says. “It’s very process driven, and there are a lot of analytical aspects to it.”
Shiels had grown up in Washington’s Yakima Valley, near where her parents planted the 45-acre DuBrul Vineyard and later started the Côte Bonneville Winery. She made her first bottle of wine at age 13.
After working vintages in Australia, Argentina and Napa, Shiels earned a master’s degree in both grape growing and winemaking at the University of California, Davis, then returned to Washington state and became the winemaker at Côte Bonneville.
“Eastern Washington is a special place to grow grapes,” says Shiels. “In DuBrul Vineyard we grow six varieties, all of which make world-class wines. We’re at a northern latitude, so we have long sunlight hours in the summer, which extends our growing season. But then it gets very cool at night, the grapes go to sleep, and they retain acidity so they ripen a little bit slower. As a result, you don’t get as high an alcohol content, and you get more food-friendly wines here.”
The grapevines are special too. “We have own-rooted vines in Washington,” she explains. “In most other parts of the world you have to plant grapes on root stock, otherwise phylloxera, a grapevine pest, will kill them. We don’t have a problem with phylloxera here. The own-rooted aspect of the vines means that you get the purest sense of the terroir, the sense of place.”
Terroir — climate, soil type and topography — is also what makes Sonoma such an ideal spot to grow the pinot noir grape. “Our vineyards on the Sonoma Coast are all planted on hillsides at 2,000 feet,” explains Ken Freeman, “and hillsides are where the best grapes are grown, because the drainage is better and the soils are leaner. This stresses the vines, so the roots have to go deeper. We have this Goldridge soil that is a nutrient-light sandy loam that grows amazing fruit.”
Direct Sales Key
When American oenophiles started ordering wines directly from wineries in the 1990s, wholesalers protested and pushed states to prohibit direct shipping. Many did, but since 2005 nearly 40 states have liberalized their wine laws to allow a winery to ship directly to a consumer.
Quinton Jay sees this as a huge boon to smaller producers. “Smaller wineries are beginning to see that it’s better for them to ship to the consumer themselves, have them join a wine club or order through the Internet,” says Jay. “It’s difficult for small wineries to sell to a wholesaler, because they give half their profits to a distributor.
“The smaller wine producers are starting to connect with their consumers to build that customer relationship, so they get to know the winery and the people who make the wine. There’s a bit of a shift.”
And it works. “We sell more than half our wine on a mailing list of about 6,000 people, the other half to distributors at half the price,” says Ken Freeman, whose winery produces 5,000 cases a year. “That’s the key for a small winery to be successful. By selling so much direct, it enables us to keep production low and quality very high.”
That high-quality product has helped sustain Freeman Winery beyond its post-Sideways pinot success. In the process, Freeman and his Northwestern alumni counterparts have benefited from transformations in the industry and found inspiration in the world of wine.
“I find my work in the wine industry intellectually stimulating because there are so many facets to the wine business itself,” says Jay. “First, you have the viticulture, growing the grapes. Then you have the making and selling of the wine itself. You bring in a raw good, you crush it, vinify it, store it, bottle it and then sell it through wholesalers or direct to consumer.
“It’s a fascinating business, and I’m fortunate to have a career in this industry. As the saying goes, ‘Do what you like, and you’ll never work a day in a your life.’ ”
"Meet the Chef: Ken Kopp. Owner/chef at: New Orleans Take-Out, 1517 Monroe St....Best tip for home cooks: If you’re trying a new recipe, don’t be afraid to experiment. Try to find three versions of the recipe and pick what you like from each to make it your own. Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page." —Samara Kalk Derby, Wisconsin State Journal (August 10, 2012)
"When the delicate, lighter-style Japanese cuisine of Wynn’s newly opened Mizumi restaurant called for an equally light Asian-influenced cocktail, senior vice president of fine dining Pradeep Raman called for Wynn Resorts property mixologist Patricia Richards. “I generally create cocktails that I like to drink,” Richards says. And those are “well-balanced, high-quality, flavorful, fresh and delish.” Advising the aspiring mixologist or home bartender similarly seeking to pair cocktails with food, Richards says, “First and foremost, I look at seasonality.” Next, she considers the type of cuisine. Italian? “Limoncello, basil, blood orange, Aperol, Campari and amaros.” Pan-Asian? “Thai basil, ginger and lemongrass.” “I may refer to my favorite book, THE FLAVOR BIBLE, to put a couple of ingredients together, and then I start creating.” —Xania Woodman, Vegas Seven(August 9, 2012)
"Interview with Bernie Kantak, chef and co-owner of Citizen Public House. Q. Favorite cookbook: A. THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs. It's not as much a cookbook as it is a guide to escaping following recipes. I've always encouraged people to be creative in the kitchen, and the response I often get is, 'I don't know what goes with what!' This book shows you how." —Nikki Buchanan,Phoenix New Times(August 7, 2012)
"Aside from the farmers market, my other big source of inspiration for recipe
development is browsing through THE FLAVOR BIBLE. Julie from Burnt Carrots mentioned it in a post and I decided to buy it based on her recommendation and I’m glad I did – it rarely leaves my coffee table because I find myself browsing through it so often. It’s essentially a reference book for recipe development. Just about any ingredient you can think of, from epazote to pomegranate molasses, is listed in the book, along with flavors that work well with said ingredient. Although I do think I have a pretty good idea of which flavors work together and which ones don’t, THE FLAVOR BIBLEhas introduced me to new combinations that I wouldn’t have thought of on my own." —Kiersten,OhMyVeggies.com (August 7, 2012)
"Tastemaker 38: Charleen Badman: Known for her impeccable talent for turning some of our least favorite veggies into mouthwatering culinary masterpieces, Charleen Badman takes dedication to local and fresh to a whole new level (she's even got a leek tattooed on her arm). Although she's been recognized in the national arena by Food & Wine, Badman's more accustomed to a smaller stage: the open kitchen at FnB. She's moved to the Big Apple and back, helped feed schoolchildren healthy lunches, brought inspiration to Ignite Food, and made the Valley a happier place to eat...Q. If I was sitting down to dinner for six, my five dream dining companions would be...A. People I am comfortable with: Pavle, my business partner and spokesmodel; Anne Rosenzweig, my mentor, friend and business partner from New York; [former New Times food critic] Michele Laudig — I love going out to eat with her; Andrew Dornenburg and Karen Page, my really good friends who love food and write great culinary books, including WHAT TO DRINK WITH WHAT YOU EAT and BECOMING A CHEF. And, we would eat at Roberta's in Brooklyn." —Phoenix New Times(August 6, 2012)
"Well, here it is the night before my 'Chopped' episode and I am finally sitting down to write this blog post. I’ve been thinking of this blog post and how cathartic it would be to write over the past 5 months, but in the meantime I’ve built it up so much in my head that I have now been procrastinating writing it...I also religiously studied the FLAVOR BIBLE book, so I would know which ingredients and flavor profiles work together. (I recommend this book to anyone who likes to cook — it really shows you how different ingredients compliment each other)." —"Chopped" contestantRobyn Medlin Lindars, GrillGrrrl.com (August 5, 2012)
"Chef Dave Martin, Executive Chef/Consultant & Instructor, Private clients, The French Culinary Institute, and The Culinary Loft...What is your signature dish? Dave's Black Truffle Mac 'n' Cheese, made famous in Napa on the first season of Bravo's "Top Chef"...My favorite cookbook is: CULINARY ARTISTRY— it's a must-have for any culinary library." —Kitchit.com (August 3, 2012)
"I will likely be a member for life,” says Christine Ha when discussing how she relies on audiobooks from Learning Ally to access the printed word. Christine is using accessible audiobooks while working towards a Masters in creative writing -- even as she captivates food-lovers’ hearts around the world as the first blind competitor on the hit FOX television series, MasterChef. Christine Ha has taken contestants, judges and viewers by surprise as she
continuously prepares visually appealing and, from what the judges tell us,
incredibly good-tasting food on the FOX competition series, MasterChef. Christine was chosen from about 30,000 people who auditioned for MasterChef with hopes of winning the title and $250,000 grand prize...Christine says she’s recently listened to BECOMING A CHEF by Andrew Dornenburg and Karen Page, and also Julia Child’s Mastering the Art of French Cooking." —Jenny Falke, LearningAlly.org (August 2, 2012)
"Three Books for Every Kitchen: More often than not, I need inspiration rather than directions. THE FLAVOR BIBLE is my favorite book these days. The premise is simple: it’s a thesaurus of flavors. Look up any ingredient and the book lists complimentary flavors, using font to indicate strength of pairing. It is not a recipe book. There are no rules or structure. It’s a reference book more than anything else. There are essays on flavor, pairing, and balance; the book is chock full of beautiful photography; and the world’s greatest chefs (favoring Americans) contribute their favorite flavor pairings for certain ingredients; but that’s all secondary to the lists....In addition to individual ingredients, the book also covers larger categories, listing things that may go well with cheese, say. More interestingly though are the categories for whole cuisines (Mexican, Thai, Indian, etc.) which allow you to quickly approximate a flavor profile. For instance: Flavors of Thai cuisine include lemongrass, cilantro, coconut milk, chile peppers, and fish sauce. Before I found this book, I was comfortable making my dinner from scratch without a recipe to guide every step of the way, but I found myself doing the same things over and over. When I had something truly exquisite at a restaurant or watched some piece of magic on a cooking show, I found I often understood the technique but marveled at the inspiration, the combination of flavors. This is the book that has really helped me take that step in my cooking, to be really inventive, novel, and interesting in my kitchen." —Seasoned Advice (August 1, 2012)
"How can understanding flavor enhance your eating experience?
It is probably one of the most overused and misunderstood words in food and cooking because it is open to so many interpretations. It is often confused with taste, but taste and flavor are not the same things. Taste is actually a component of flavor.
According to THE FLAVOR BIBLE by Karen Page and Andrew DorneNburg, flavor equals taste, plus mouthfeel, plus aroma and another element called the X factor.
This book, which was published in 2008, is required reading in many culinary programs and serves as an essential guide to deciphering flavors, building recipes and creating flavor profiles.” —Christine Gardner, Tyler Morning Telegraph (August 1, 2012)
"Caitlin Corcoran, barista:
This barista at Parisi Artisan Coffee embraces her caffeinated lifestyle. A competitor in the United States Barista Championship, Corcoran is ranked 25th...When Corcoran can’t get her flavor fix from working at Parisi all day, she kicks back at home with books about food and flavors. She recommendsTHE FLAVOR BIBLE by Karen Page [and Andrew Dornenburg] for beginners." —Blake Ursch, Ink Kansas City(July 24, 2012)
"Meet the Chef: Bill Bugiyne of The Nitty Gritty Downtown. Best tip for home cooks: Use fresh herbs and fresh spices — it has to be fresh. Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg [and Karen Page]." —Samara Kalk Derby, Wisconsin State Journal (July 21, 2012)
"You wouldn't think a chef would need a cookbook. But in fact, the best chefs love a good cookbook for inspiration, techniques and ideas. They may not follow a recipe from start to finish exactly as stated. In fact, that would be really unusual. Like any other creative individual, they love to put their own twist on recipes, use locally sourced ingredients and combine things that are unexpectedly delightful....Anthony Lusiak, Executive Chef of [Eddie Merlot's] Louisville, Ky., location, is also a
fan of Thomas Keller (rightfully so). His list: Bouchon and The French Laundry Cookbook; The Professional Chef; On Food and Cooking; CULINARY ARTISTRY by Andrew Dornenburg and Karen Page ("This has a great section on matching foods and flavors together"); and Peace, Love and Barbecue." —Sabrina Wu, Burr Ridge Patch (July 21, 2012)
St. Louis Business Journal
"We asked local chefs: What’s your favorite cookbook? Trent Thrun, executive chef, Steven Becker Fine Dining: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page." —St. Louis Business Journal (July 20, 2012)
"If your instincts aren’t feeling especially instinctive, consult the brilliant FLAVOR BIBLE, a complete compendium of what goes with what. It’s a matchmaker for the shy pantry. (For your beet soup: orange and tarragon. For the avocado: chives and smoked canned fish.)" —Nicholas Day, Food52.com(July 19, 2012)
"Today's site we love is Thursday Night Smackdown, where self-professed curmudgeon Michelle Weber tackles an ambitious recipe from her extensive cookbook collection each week. Recounting her exploits with searing honesty and punchy sarcasm, she brings a delightfully dark humor to her culinary adventures. Here's what Michelle has to say about her site:
Q. What are your favorite food and cooking resources? A. I have a pretty big cookbook collection, not surprising given the premise of the blog. If I had to pick the ones that are my most trusted resources, I'd use the 'which books have the most pages glued together by food splatters?' test: THE FLAVOR BIBLE, for inspiration and unexpected pairings." —Saveur.com (July 19, 2012)
"Interns use skills to build a better — and more creative — taco: The Phipps high school interns learned how to build a better taco last week, in class at the garden center, Shadyside. Preaching from this year's go-to cookbook, THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, teacher-cooks Kelsey Weisgerber and Will Groves outlined flavor profiles related to wide-ranging food groups. Mexican tastes were in focus." —Nancy Hanst, Pittsburgh Post-Gazette (July 19, 2012)
"Speaking as a current college student, the book I refer to most often is THE FLAVOR BIBLE, which is very handy for putting together meals, both ad-hoc and planned. It has no recipes but is just a very comprehensive listing of foodstuffs, a bit on preparation methods for each one, and stuff that pairs well with each thing. It also has helpful notes from well-respected American chefs about how they work with ingredients and put together dishes. It's a great tool for making your own recipes. I highly recommend that to anyone who knows some basic techniques and wants to try striking out on their own. I have a copy of Joy of Cooking but haven't used it in a while. Not because I'm too good for it or anything but because, since I'm usually just cooking for me, it's more fun to experiment." —Chow.com (July 16, 2012)
VIBRANT. SEXY. STRONG.
"I needed a resource to rescue me and THE FLAVOR BIBLE pulled through marvelously. (My husband is actually my go-to resource, but sometimes he has to work and we unfortunately still need to eat). Here are the top three reasons I love this book: 1. Easy to use. I can over-complicate anything, especially when the subtitle is The Essential Guide to Culinary Creativity. I have no interest in being creative in the kitchen and with no recipes, the book seemed way too intimidating for a cooking-averse woman like myself. However, it is set up very simply. Alphabetical order with an explanation in the front about how to use it effectively. 2. Flavor combinations and suggestions. Sometimes I look at my thawing chicken in the fridge and want to cry because I don’t know what to do with it. I never have all the ingredients I need for a recipe and heaven forbid I wake up a sleeping baby to go to the store. And when Baby wakes up, she’s ready to eat so going to the store after and then cooking is out of the question. Commence crying. The beautiful thing about THE FLAVOR BIBLE is that it highlights flavors that match well together so I can look in and see that tarragon and chicken are a beautiful pair–and I have both in my kitchen! This little book saves me from many-a-minor-anxiety-attack. 3. Modifiable for any type of diet. My baby is on a FODMAP-free diet and I am on the autoimmune protocol. It’s pretty much impossible to find recipes for foods we can eat which makes me want to throw my hands up in total defeat. Because seriously, how do you cook without onions and garlic? Thankfully, this book gave me options when traditional internet-scouring turned up a pretty fruitless search. If you’re on a special diet or a special budget, I highly recommend keeping this book in your personal library. It helps me use up my leftovers in creative ways and keeps me sane throughout the week when trying to figure out how to use spaghetti squash without tomato sauce." —Jennifer, VibrantSexyStrong.com (July 9, 2012)
"This is the book that heightened my food-ingredient consciousness, amplified my kitchen courage, and ended my dependence on cookbooks. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg goes considerably beyond a culinary guide — it ascends into the domain of indispensable reference. This book does more than list flavor affinities; it captures the authors' meta-perceptiveness of food flavors, textures, and techniques....I've cooked black-eyed peas for more than 20 years, but when I wanted to make a
more exotic dish, I turned to THE FLAVOR BIBLE to help me achieve my culinary goal. I consulted the Flavor Matchmaking section for black-eyed peas. In bold capital letters are the words GREENS and HAM HOCKS, which signals popular, tried-and-true flavor affinities for black-eyed peas. I also saw that turmeric and carrots were among the ingredients that offered a flavor affinity for black-eyed peas as well. I added these ingredients to my peas and created a new dish. Besides flavor affinities, the authors helped me to understand season, weight and volume as important factors for meal planning. Shrimp that I grill and place atop a light, fresh salad in July will be simmered in November for gumbo because then I will crave food with more weight. I'm learning that certain foods which are light in volume (fish, tofu, shrimp) are best matched with lighter ingredients and cooking techniques. THE FLAVOR BIBLE is my invaluable reference for finding flavors (and wines) that match. I still use cookbooks, but I'm not tethered to them as I once was — thanks to THE FLAVOR BIBLE."
"Renownedmixologist Kristen Schaefer sure is passionate, and not only about punch. Like a crazed chemist, she loves to mix and match flavors — a twist here and a splash there — until she comes up with a one-of-a-kind concoction. She notes that top-of-the-line ingredients are key. 'Just like a chef, I have to balance flavors,' she says. 'They use fire to cook; I use ice.' Schaefer recently stopped by Arlington Wines & Liquors in Poughkeepsie and got a warm reception: 'They said, ‘Oh, we remember you. You’re the one who used to buy all those weird things.’ I just love to experiment.' And she’ll do it anywhere. 'I never travel without my FLAVOR BIBLE and my knife kit.'” —Hudson Valley magazine (July 2012)
"An award-winning mixologist, Mariena Mercer [of The Cosmopolitan Hotel] boasts a Chemistry degree, inch-long
lashes and a mesmeric blonde mane that tosses about her pretty head as she
brandishes her Boston shaker. Passionate about flavour profiles — what goes with
what and why —a devotee of the Food Network and THE FLAVOR BIBLE, Mercer's
current enthusiasm is for Thai-inspired infusions, using Kaffir lime leaves,
building syrups with Thai red chillies and lemongrass, juicing ginger root,
marrying these with the right spirit, and not shy about finishing drinks with a
bit of molecular mixology magic."
—AnneDeBrisay, Taste & Travel magazine (July 2012)
"The Science of Taste Buds: Why Flavor Goes Flying at 30,000 Feet....Knowing how to master ingredient combinations helps combat the challenges of
creating flavorful inflight meals. In their book THE FLAVOR BIBLEKaren Page and Andrew Dornenburg describe how each taste affects the other: '...bitterness suppresses sweetness...Saltiness stimulates the appetite, while sweetness satiates it...' in a way that may enlighten the average flyer looking for a tastier meal in flight. Understanding how to combine these tastes for this unique eating environment contributes to creating a balanced, flavorful dish."
—CoolHunting.com (July 6, 2012)
"Getting In Touch With Our Senses: Karen Page and Andrew Dornenburg returned for their last day of hosting 'Cooking Today' and were joined by wine columnist and author Baroness Sheri de Borchgrave and legendary restaurant critic Gael Greene...."
—Martha Stewart: The Radio Blog (June 29, 2012)
"@Barbigirl: Any recommendations for a book on flavor profiles? @Ruhlman: THE FLAVOR BIBLE!"
—Michael Ruhlman @Ruhlman, via Twitter (June 29, 2012)
"I had never made popsicles before. but now that I have, I can’t help but think there have got to be endless flavors you could try. I will consult one of my fave cookbooks, CULINARY ARTISTRY, and its awesome (I mean, really awesome) list of 'food matches made in heaven.' I made two kinds: watermelon + sour cream, cherry + tequila. Don’t worry, you won’t get drunk from those, but now that I think about it, you could add more tequila… On the watermelon ones, I used a tad more sugar than the recipe suggested. On the cherry ones, I’d add more cherries and the leftover cherry juice, too. Both kinds were delicious! I shared the watermelon ones with some of my friends’ young children and even they said, 'Do you have more??'”
—Amy Langrehr, BaltimoreFishbowl.com (June 29, 2012)
"Why to Eat Weeds, and the Secret to Latin American Cuisine: Award-winning authors and culinary duo Karen Page and Andrew Dornenburg returned to 'Cooking Today' yesterday to speak with culinary historian Maricel Presilla and chef Christopher Bates. Along with talking about true Latin American cuisine with Maricel, and asking Chef Bates what he's growing in his garden this summer, Karen and Andrew allowed listeners a peak inside their kitchen, sharing some of their favorite pasta recipes. They brought in a another delicious pasta dish for us to enjoy and paired it with a Georges Duboeuf Brouilly, explaining how to pair pastas and sauces so you get the best flavor combination possible...."
—Martha Stewart: The Radio Blog (June 28, 2012)
"Yesterday, 'Cooking Today' welcomed husband and wife duo Karen Page and Andrew Dornenburg as this week's hosts. Along with bringing their knowledge and enthusiasm to the air, they also brought to the studio some delicious food and wine for us to enjoy. They shared a refreshing Syrah Rose made by Emilio Estevez and his wife Sonja Magdevski, plus a great chickpea salad created by Michael Natkin. They were also joined in studio by guests: chef and proprietor of New York's Picholine restaurant and Artisanal Fromagerie, Terrance Brennan as well as expert forager and pastry chef Heather Carlucci."
—Martha Stewart: The Radio Blog (June 26, 2012)
"I have come to rely on a few cookbooks, truly deep and well-researched books
that never fail. I have collected many, over 150 in my home kitchen alone. If I
had to choose a few they would be Larousse Gastronomique, The French Laundry Cookbook by Thomas Keller, On Food and Cooking by Harold McGee, CULINARY ARTISTRY by Dornenburg and Page, and Food by Waverly Root."
—Chef John Foster, Kentucky Forward (June 21, 2012)
"Cocktail Inspiration From Your Boulder Garden: ...It's not much of a leap to drink locally and seasonally as well as eat that way, says Evan Faber, beverage director at Salt and Colterra....Home cooks have perhaps been a little slower to embrace the trend. While they might not hesitate to throw together a bunch of garden ingredients into a stir fry, combining them in a cocktail is a little more intimidating. Part of that is lack of experience. With cooking, it's pretty easy to figure out that, say, basil and tomatoes go together. The other part is that experimentation can be expensive. It's painful to have to discard even an ounce or two of a premium spirit. Local bartenders say you should relax. As with cooking, understanding what flavors go together and how to balance them is at the heart of it. Bryan Dayton, co-owner of Oak at Fourteenth and self-described beverage guy, recommends getting a copy of THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. 'It's a really great book that a lot of chefs use,' he says. 'We use it in bartending.'"
—Cindy Sutter, Daily Camera (June 20, 2012)
"Feature: Vanessa Celestine, iCandyBakedGoods: ML: Do you read a lot of cookbooks? If so, which one would you recommend to someone who just started out cooking? VC: I don’t think I have a lot of cookbooks. In fact, I think I need more. I do have some essentials like THE FLAVOR BIBLE, Escoffier, Alinea, and several pastry books. For someone just starting out, if a recipe calls for some spices, protein, produce, and basic cooking techniques, I say freestyle! Cookbooks are solely for inspiration. Cooking comes from the soul."
—MiziLide.wordpress.com (June 20, 2012)
"Q&A with cookbook author and celeb chef Daisy Martinez: Q: A couple of cookbooks you use most often? A. My Escoffier cookbook that I bought when I was in culinary school. That has all my basic techniques. Another go-to book is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, because [they] do an excellent, excellent job of pairing flavors together. And once you get those balances in your head you can come up with masterpieces on a plate.”
—Judy Hevrdejs, Raleigh News & Observer (June 19, 2012)
"THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is my new favorite cookbook. I think of THE FLAVOR BIBLEas a cookbook, but it doesn't actually have any recipes. Instead, the book has lists of what ingredients and flavor work well together. It's basically The Most Amazing Flavor Index Ever. For example, I recently had some fennel in the fridge. I wanted to roast the fennel and mix it with some pasta, but I thought the dish needed something else. According to THE FLAVOR BIBLE, goat cheese compliments fennel. The resulting dish — roasted fennel and goat cheese pasta — is one of the best things I've ever cooked; and I didn't even need a recipe.I used to be a cook who relied heavily on recipes. I was too afraid to just invent a dish on my own. With THE FLAVOR BIBLE, I have overcome my recipe addiction. Also, THE FLAVOR BIBLEis great if you just want to know what vegetable goes best with your protein.
If I have any downtime while I'm preparing dinner, I just flip through this tome for inspiration. Gruyere pairs nicely with garlic? I had no idea. Leeks work well with mustard? Interesting. And pork tenderloin works well with artichokes? That sounds like a delicious summer dinner! If you have any interest in cooking, I cannot recommend THE FLAVOR BIBLE highly enough."
—The Cranky Pumpkin (June 19, 2012)
Tiffany of TheGraciousPantry.com
"Interview with 'Clean Cooking Mama' Tiffany of The Gracious Pantry: Q. Where do you turn for cooking inspiration? A. Honestly, my inspiration comes from desperation. It’s that never-ending question: 'What’s for dinner, Mom?' that gets me every time. And when I’m truly stuck, I use THE FLAVOR BIBLE. I don’t think I could produce the number of recipes that I do without it. It’s an amazing book."
—Heather K. Jones, author/ dietitian(June 14, 2012)
"Guys and gear are like peanut butter and jelly — especially when it comes to the kitchen. Whether it's firing up the grill or 'MacGuyvering' a masterpiece, these valley men know what tools it takes to get the job done....Scott Hartman, writer: Though Scott Hartman has been cooking for decades, he had a hard time picking a favorite item of kitchen gear — mostly, he said, because he has cooked in so many places and is used to making do with whatever's available. So rather than relying on gear, Hartman began relying on a book called CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It's less a recipe book than a guide for experimenting with flavors, Hartman said. For example, the combination of basil, balsamic and olive oil is well known, but Hartman said he became bored with that eventually and began seeking more unique pairings. 'I drowned in that!' he said with a laugh. 'So you start to think, 'What else is good with balsamic?' That book is one thing I wouldn't cook without."
—Katherine Wutz, Idaho Mountain Express (June 13, 2012)
"Q&A with cookbook author and celeb chef Daisy Martinez: Q: A couple of cookbooks you use most often? A. My Escoffier cookbook that I bought when I was in culinary school. That has all my basic techniques. Another go-to book is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, because [they] do an excellent, excellent job of pairing flavors together. And once you get those balances in your head you can come up with masterpieces on a plate.”
—Judy Hevrdejs, Lexington Herald-Leader (June 11, 2012)
"Thou shalt not eat bland food. Amen to that! We're believers in THE FLAVOR BIBLE. Focusing on the 'four factors that make up flavor,' Karen Page and Andrew Dornenburg turn every meal that comes from this tome into a religious experience. We're converted."
"Catchup with cookbook author and celeb chef Daisy Martinezand you may find her
testing recipes for a new cookbook in herBrooklyn kitchen. Or speaking to
schoolchildren about her circuitous route from studying to be a doctor at Long Island University to the French Culinary Institute and onto public television with the cooking show 'Daisy Cooks!' ... Q. A couple of cookbooks you use most often?
A. My Escoffier cookbook that I bought when I was in culinary school. That has all my basic techniques....You can cook in China, you can cook in Europe, you can cook in the Caribbean, you can cook wherever if you get the techniques down. Another go-to book is the THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, because... (they) do an excellent, excellent job of pairing flavors together. And once you get those balances in your head you can come up with masterpieces on a plate."
—Judy Hevrdejs, Chicago Tribune(June 3, 2012)
"The Crisper Whisperer: 10 Secrets for Making the Most of Your CSA. As more and more of us join CSAs (Community Supported Agriculture), the question of what to do with all that produce looms large.... 5. Know how to improvise and where to look for help. Speaking of unusual produce, one of the most rewarding aspects of CSA membership is the exposure to new and different foods it provides. Even if you've been a member for a few years, there's a good chance you'll be tasting or cooking a new vegetable at least once or twice during the season. Of course, the element of surprise can also be intimidating if you're not in the habit of cooking off the cuff. Learning to identify flavor affinities is one of the most valuable culinary skills for a CSA member. Plus, it's an important step toward starting to think like a chef, and how fun is that? Your best resource in this regard is your taste buds. Take a little bite of every food you get that's safe to eat raw, and over time you'll develop confidence in your flavor-matching abilities. There are some great resources available to guide you in your education. If you're willing to invest in a book, THE FLAVOR BIBLE (which I've mentioned here before, but I really can't get enough of it) won't let you down."
—Carolyn Cope, host of Umami Girl, on NatureHill Farms.com (June 3, 2012)
"The Best Culinary Reads of the Year: Our Favorite Winners of the Prestigious Award in Cookbook and Wine Writing. Cookbook connoisseurs, authors and publishers gathered at the Paris Cookbook
Fair in March to learn the winners of the 2012 Gourmand World Cookbook Awards,
which took place at the historical theater Les Folies Bergère. With nearly 80 winners in cookbook and wine writing spanning the globe, from Slovenia to Hong Kong to the United States, the list is far-reaching and indicative of what’s trending in the culinary world today. You can find the complete list of winners here, and below we’ve taken the liberty of picking out some personal favorites among the wide swath of texts...1) THE FOOD LOVER'S GUIDE TO WINE, Karen Page and Andrew Dornenburg (Little, Brown, 2011). Winner in the Matching Food and Drink category, THE FOOD LOVER'S GUIDE TO WINE is an encyclopedic A-to-Z guide that simplifies an elusive skill: pairing wine with food. The authors do so based on flavor, with profiles of hundreds of different wines by their essential characteristics, such as body, intensity, distinguishing flavors and suggested serving temperatures. In lieu of an at-home sommelier, this book will be your steady advisor. Extra content includes recommended winemakers and insights from dozens of America's best sommeliers."
—Denise Shoukas, FoodSpring.com (June 2012)
Cooking With Hoover
"Pick up THE FLAVOR BIBLE, people. It's awesome. It's like seeing behind the curtain
of every great meal you've ever had."
—CookingWithHoover.Blogspot.com (June 2012)
Smokey Ridge Charcuterie
"GOOD READS: Most of what I know, I owe to these books and resources here: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. This book explains why flavors work together and Dornenburg and Page organize the chapters with tables for hundreds of ingredients and their pairings that can be looked up alphabetically, genius! WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. The same organizational quality as CULINARY ARTISTRY but this time applied to food and beverage pairings. Not just food and wine pairings either, but food and tea, soda, cocktails, beer. Another great reference I use all the time. I kind of feel like I’m giving up one of my best kept secrets by recommending this book, but I’ll do that for you, my loyal readers."
—Kara Taylor, SmokeyRidgeCharcuterie.Tumblr.com (June 2012)
"The Unconventional Way into the World of Wine: Karen Page and Andrew Dornenburg's New Masterpiece: Karen Page and Andrew Dornenburg belong to the elite of wine and culinary experts in the USA. Their books have won numerous prizes, including several Gourmand Awards. BECOMING A CHEF was praised by Julia Child, who said she kept a copy by her bed. Their new masterpiece is THE FOOD LOVER'S GUIDE TO WINE, which won the Gourmand Award as 'Best Book on Matching Food and Drinks in the World.' But the book is much more than just a guidebook about which wine matches best with a certain dish. THE FOOD LOVER'S GUIDE TO WINE is the perfect introduction for people who want to learn about wine and an essential encyclopedia for every wine and food lover." —GOURMAND magazine (June 2012)
"To meet your quick preparation schedule we’re suggesting various wine selections for Ann Vogel’s 'one dish wonders.' Her Red Pepper Spiced Chicken Rigatoni recipe was tricky to find a perfect wine match in part because of the red pepper flakes, which add a kick to the dish, and also because it combines marinara and alfredo sauces. But after reviewing our trusty WHAT TO DRINK WITH WHAT YOU EAT book by Andrew Dornenburg and Karen Page, we think we’ve got a couple options that could work."
—Brynn Grimley, Kitsap Sun (June 1, 2012)
"Healthy Eating....Even When You're Really Hungry: When I'm
really hungry (and I mean burned 1000 calories before 9AM hungry), the last thing I want to do is think. Unfortunately, coming up with healthy, interesting, new ideas of things to eat requires quite a bit of thinking.
Fortunately, I have a couple of sidekicks. First off, I have an invaluable book: CULINARY ARTISTRY. Steamed kale? Boring. Steamed kale with a drizzle of garlic oil and some lemon juice? Delicious." —PiquantProse.blogspot.com (May 31, 2012)
"...I do need to explore more Italian wines, especially the reds (Chianti, Barolo, Marsala). I got a book on wine that has really been an interesting (and informative!) read, THE FOOD LOVER'S GUIDE TO WINE." —Valerie Sherman,MintSprig.Blogspot.com (May 27, 2012)
John M. Madigan
"Recommended Reading: Of the books that I've read so far this quarter (April, May, June), two have stood out among the rest. These are the two titles I've read this quarter that I think are worth owning:THE FOOD LOVER'S GUIDE TO WINE by Karen Page with Andrew Dornenburg. I've tried to read wine books before with no luck. Every book on wine that I've ever attempted to read was eventually abandoned. It read too much like a textbook. It put me to sleep. Or it just wasn't very engaging. This book is different. It's easy and fun to read. And it's packed with practical advice on how to become more skilled in your appreciation of wine. Highly recommended." —John M. Madigan, JohnMMadigan.com (May 26, 2012)
"TIP OF THE DAY: Guerilla Cooking with THE FLAVOR BIBLE: Our chef's favorite new book, a great gift for sophisticate cooks (or those who want to be). The Nibble's chef Johnny Gnall is very enthuasiastic about a cooking book published in 2008. He refers regularly to THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, by Karen Page and Andrew Dornenburg....I'm a champion of 'guerilla cooking.'....I suppose I like this kind of cooking so much because of my mom, the earliest and most ubiquitous influence on my identity as a cook. She was a working mother who often found herself at the end of the week with odds and ends in the fridge, limited time on her hands, and five people to feed. Each and every time, she made the kind of dinners that had the neighborhood kids lining up for their turn to eat over. So it only makes sense that when I cook, I feel perfectly comfortable going in blind. One of the keys to success in such circumstances is knowing which products and flavors complement one another. The most effective way to gain such knowledge is experience. However, for those with less experience, THE FLAVOR BIBLE is an invaluable book to help fill in the blanks. I bought my copy during culinary school on a classmate's emphatic recommendation, and I will probably use it for the rest of my life." —Blog.TheNibble.com(May 25, 2012)
Boston Post Examiner
"Food Porn, San Francisco Style: I had quite a treat last week when I visited Omnivore Books on Food in Noe Valley. It was only when the bookseller was talking on the phone with a client about wine tasting books that I remembered that this subject was on my 'to buy' list. But I hadn’t known where to start. After a brief conversation, I bought a book on pairings that she recommended, WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water— Based on Expert Advice from America’s Best Sommeliers, by Andrew Dornenburg and Karen Page. I’m on chapter four and am riveted." —Sarah Abruzzese, Baltimore Post Examiner(May 24, 2012)
"This wilted salad is one of my spring time cravings. With the earthy wilted
chard greens, I paired sweet and citrusy orange segments, a light vinaigrette
and topped it with goat cheese and toasted pine nuts. The chickpeas add
substance and protein so the meat is not necessary. You can eat this as a main
or serve it as a side. And, of course, I figured out all of these perfect flavor
pairings with my FLAVOR BIBLE. How did I live without this book for so long?" —France Morissette and Joshua Sprague, "Beyond the Peel," Christian Science Monitor(May 16, 2012)
"WhenI lackinspiration,and have noready recipeto meet thedemandsagainst me, I reach forTHE FLAVOR BIBLE,a brilliantguide to theworldof flavors.SometimesI openitat randomandpodczytujęjust like that,for pleasure.SometimesI'm looking forspecific information andcarefullystudyingit.And almostevery glance at this bookgives an interestingresult." —Bee, Magazyn (translated from Polish) on Blogspot.com(May 14, 2012)
"Successful Side Dishes: 6 Elements to Consider When Matching a Main Dish: Building a great meal can sometimes feel like casting a big Hollywood movie: it's easy to pick a starring main dish — it's finding the supporting cast that can be tough. What is the best way to choose side dishes that will complement the main course without distracting from it, will look great on the plate, and won't require more time and energy than you can spare? Consider these six elements the next time you are looking for a good match for your show-stopping main dish. 1. Flavor: There is a reason why traditional cuisines have their own specific palette of flavors — certain herbs, seasonings and sauces work together well, while other combinations can be jarring. Whether you're an experienced cook or just starting out, THE FLAVOR BIBLE is an invaluable reference book for looking up flavor combinations that work. It also includes a list of ingredients and seasonings for a wide variety of traditional cuisines, so even if you have never eaten Moroccan food, you'll know apricots, ginger and pine nuts will taste good accompanying a Moroccan-style main dish."
—Anjali Prasertong, TheKitchn.com (May 14, 2012)
"Too Fun Cooks: THE FLAVOR BIBLE: What flavors will work together? There's a handy guide that chefs Jackie Olden and Jeff Calley insist you must have in your kitchen to maximize your prowess at delivering delectable meals..."
—Jackie Olden and Jeff Calley, KNews 94.3 FM (May 2012)
"Bartender: Dean Hurst. Location: Tampa, Florida. Tends Bar At: SideBern's and Bern's Steak House. Years Bartending: 3. Q. How do you find inspiration for new cocktails and recipes? A. I like to start with the base spirit by evaluating the flavor profiles, regardless of how familiar it is to me. Then, I pick up THE FLAVOR BIBLE to find complementary ingredients to enhance, or contrast, that base spirit. A must-have book in your collection!"
—TheHoochLife.com (May 14, 2012)
"THE FLAVOR BIBLE:This is a very useful book....Karen Page and Andrew Dornenburg are a pair of authors with many successful cookbooks. The first BECOMING A CHEF won the coveted James Beard Foundation Award (kind of a culinary Oscar in the U.S.)....THE FLAVOR BIBLE earned them a second James Beard Award....A book that both amateurs and professionals continually refer back to....At 21:40 euros, money very well spent."
—Teonzo: Blog di Pasticceria (Venice, Italy, pastry blog, translated from Italian) (May 13, 2012)
"Wine — not whining — can make mom's day: Still searching for that perfect Mother's Day gift? If the recipient is into wine, you're in luck: There's a near-endless list of readily available options. You can go general (a nice Champagne or glassware) or really personalize it. That doesn't mean brands such as 'Mommy's Time Out' or 'Bitch.' It does mean stuff like this: If she really enjoys cooking: Karen Page and Andrew Dornenburg have written two definitive guides to pairing wine and other food: THE FOOD LOVER'S GUIDE TO WINE or WHAT TO DRINK, WITH WHAT YOU EAT($35 each)."
—Bill Ward, Minneapolis Star Tribune (May 9, 2012)
"Recently, I was asked to help plan a wine and cheese tasting, and my first
reaction was ‘oh sh*t!’ I love cheese, I love wine, but I haven’t done a lot of pairing of specific wines with specific cheeses. So I took out my handy, dandy guidebook, THE FOOD LOVER'S GUIDE TO WINE, and realized I wasn’t alone. Apparently, many people have being doing it wrong. I found one answer to my wine/cheese dilemma, and let’s just say it was pretty sweet...."
—WanderingWineGirl.com (May 9, 2012)
...It seems like the authors [Karen Page and Andrew Dornenburg] were really prescient whenTHE FLAVOR BIBLE was published in 2008. At that time, note above that they wrote about ‘harmonious flavor combinations.’ Today, in 2012, there is an abundance of restaurants that offer ‘Asian fusion’ dishes, which are combinations of flavors of foods found in the various countries in Asia. While they grant that the traditional cookbooks – providing lists and exact measurements of ingredients along with precise step-by-step instructions to preparing a meal – are useful to first-time cooks, the authors point out that 'they provide a sense of false security for which the unsuspecting cook pays a price. When a recipe is rigidly scripted and blindly followed, it negates the cook’s own creative instincts and good judgment – no to mention much of the pleasure of truly 'being' in the moment.' ... The authors helped cooks become innovative when many of them adopted their 1996 book, CULINARY ARTISTRY as a cooking guide. They write that that book 'sought to break the mold of contemporary prescriptive cookbooks and restore the creative instincts to chefs.' Urging people to cook with different ingredients to create new flavors and combinations thereof was the basic theme and thrust of that book. This book contains vast lists relating to food, to expose to the reader the different cheeses, flavorings, fruits, herbs, ingredients, oils, nuts, peppers, salts, sauces, spices, vegetables, vinegars he or she can use create their masterpiece meals. The lists and photos are all over the book to make our imaginations run wild and get our ‘creative juices’ flowing. Going through the book is much like being a kid in a candy shop...There is no [detailed] Table of Contents in this book, but I suspect it was purposely not created to let the reader discover the goodies in the book without giving him a chance to pick and choose where to go and where not to. What a wonderful way for the reader to wander around and discover culinary pleasures he never imagined existed. An unusual book." —Laxmi Chaandi, BizIndia.net (May 8, 2012)
"One of the most invaluable books about cooking I own isTHE FLAVOR BIBLE. It’s not a cookbook, per se, but an encyclopedia of flavors that compliment each other. Want to know what foods work well with cilantro? Cardamom? Honey? Kumquats? It’s in THE FLAVOR BIBLE, which helpfully couples each food with its flavor affinities. There are familiar food combinations that just seem to resonate like musical chords: apple, cinnamon and pork; sesame, soy and rice wine vinegar; and the holy trinity of mirepoix, carrots, celery and onion; just to name a few. When I find a favorite culinary chord, I love to test its versatility...." —TP, BougieFood.com (May 3, 2012)
"Enhancing the Wine 'Experience': You may file today’s blog under 'Three Wine Things We Like That Aren’t Wine.' Or, if your file folder flap isn’t big enough for all those words, just go with 'Wine Things.' ... Thing No. 2: Wine Book
From the authors of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT comes another essential text for foodies: THE FOOD LOVER'S GUIDE TO WINE. This time, Karen Page and Andrew Dornenburg take an encyclopedic approach to the subject of food-and-wine pairing, and the gorgeous photography makes the book almost as much fun to gaze upon as it is to read. Seen on Amazon recently for just over $20." —Robert Johnson, Editor, Vinesse.com (May 2, 2012)
"Being on the farm has enabled me to cook with the season's freshest
ingredients—and being forced to create meals with the food that is growing
right now has definitely changed the way I read and cook recipes. I've never been one to cook entirely by the book and nit-pick about specific measurements and ingredients (which is, perhaps, why I am not all that great at baking), but the farm-to-table cooking has made me even more of an improviser. As of late, I'm really loving books that focus on techniques and flavor combinations rather than precise formulas. My new favorite is THE FLAVOR BIBLE, which is an encyclopedia-style reference book. It gives the peak season, primary taste(s), commonly used preparation techniques, and compatible flavor groups for each ingredient listed (from Achiote Seeds to Zucchini Blossoms)." —Kate Darlington, Growing Things (May 2, 2012)
"Shower the mussels with white wine, then cover and let them steam for 5 minutes until open. In the meantime, chop up a handful of oniony chives...I’ve always done parsley too but I had some gorgeous chives in the fridge and myFLAVOR BIBLEsaid they go nicely together…and I actually like the chives more! The delicate onion flavor is delicious with the sweet mussels." —Joanne Ozug, FifteenSpatulas.com (May 2, 2012)
"According toTHE FLAVOR BIBLE, my new favorite book, here's a list of things that go with Parmesan (meats excluded)...." —Andrea Wachner, SuperVegan.com (April 30, 2012)
"2 essential books for modern chefs: CULINARY ARTISTRY, and THE FLAVOR BIBLE." —Tom Doyle, head chef, Bijou Rathgar in Dublin, Ireland, via @Doylechef on Twitter (April 30, 2012)
"Overseeing the burgeoning Dos Caminos empire, Corporate Executive Chef and devotee of regional Mexican cuisines Ivy Stark doesn’t seem like she would ever have the time to travel, to delve into the peoples and study food cultures of the world. Then again, this Colorado native doesn’t seem like she would be a dyed-in-pinstripe wool NY Yankee fan who never misses Spring Training camp...Chef Stark is a vigilant and devoted food lover. She has so many cookbooks in
her apartment she has no place to put them anymore. She keeps Rick Bayless,
[Diana Kennedy] and Dornenburg & Pageat her fingertips. She recommends CULINARY ARTISTRY to '… to every chef-sous chef-learning chef.' The most important thing is 'to learn about flavor. I got that (book) when I was a young chef and I’ve been reading it ever since.' She still uses it today as a resource." —ChefsConnection.com (April 25, 2012)
"Favorite Things: New Heights' Ron Tanaka: You might not know Ron Tanaka's name — he tends to stay out of the spotlight — but
he has cooked at such high-profile restaurants as Palena and CityZen. After
almost four years at Cork, he now mans the stoves at New Heights. He took a
break from testing a pickled-boar recipe to tell us about his favorite drinks,
dream trip, and takeout of choice....Favorite Cookbooks:THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg and French Provincial Cooking by Elizabeth David." —Anna Siegel, Washingtonian (April 24, 2012)
"I pride myself on being a very intelligent, well-informed, and well-educated
woman...Another book that is perfect for roof-top tanning and cocktail sipping is one of my all-time favorite cooking books, called THE FLAVOR BIBLE. This book is my go-to whenever I’m creating new recipes. The authors do a fabulous job in describing how flavors work together and different compliments for ingredients. If you’re looking to get the most attention for the best dish at the next summer pot-luck BBQ you get invited to, consult THE FLAVOR BIBLE first." —Pace Webb, chef, travel and lifestyle expert, TasteOfPace.com (April 21, 2012)
"Famous Alumni of McDonald's: Though they long ago traded in their uniforms, these business gurus, athletes,
politicians and entertainers all worked under the Golden Arches. 1) Internet CEO. Clue: Before moving to Seattle to start his Internet empire, the college grad was working on Wall Street. His résumé includes a stint at McDonald's for a summer during high school. Who is he? A. Jeff Bezos. 2) Award-Winning Food Author. Clue: He teamed up with his wife to write award-winning cookbooks and has won this prestigious award. But his first stint in the kitchen was at McDonald's when he was 15. Who is he? A. Andrew Dornenburg." —MSN Money (April 20, 2012)
"I then started thinking that many of us do not have time to cook elaborate
dinners and we sometimes pick up takeout food or make that great one-dish
casserole. While it is pretty easy to pair wine with elegant meals, what about
the other food? With a lot of help from the outstanding wine pairing book WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page, here are some comfort food wine pairing suggestions. Macaroni and cheese: chardonnay (unoaked). Tuna Noodle Casserole: chardonnay (unoaked)..." —Russ Briley, The Signal (April 20, 2012)
Steve Beckta, Karen Page, Andrew Dornenburg
"I’m naturally drawn to sensible folk like New Yorkers Karen Page and Andrew Dornenburg who visited Ottawa earlier this week to launch their latest (and, likely, soon-to-be ridiculously successful) gastronomic tome titled THE FOOD LOVER'S GUIDE TO WINE. They appeared Monday at Play Food & Wine, and the next day at a private dinner at Beckta Dining & Wine, invited here by long-time friend and Ottawa restaurateur Stephen Beckta. It was Karen and Andrew who introduced Stephen to the Manhattan haute cuisine scene in 1999 before he made quite a name for himself as an acclaimed sommelier in the Big Apple. Karen and Andrew have picked up their share of coveted James Beard awards for previous books, among them CULINARY ARTISTRY that is still revered by chefs. Their latest about wine is nominated for a James Beard Award too...." —Ron Eade, Ottawa Citizen (April 14, 2012)
"Meet the Chef: Bob Kulow. Age: 30. Chef at: Tipsy Cow, 102 King St. How long have you been at the restaurant? I have been at the Tipsy Cow since it started as King and Mane two years ago...Favorite cookbook:THE FLAVOR BIBLE, by Karen Page [and Andrew Dornenburg]." —Samara Kalk Derby, Wisconsin State Journal on Madison.com (April 14, 2012)
Andrew Dornenburg and/or Karen Page have been featured extensively on local and national television, including such shows as:
“Today Show,” NBC-TV (national)
"Good Morning America Now," ABC-TV (national)
"CNN American Morning" (national)
“America's Talking,” CNBC-TV (national)
“At the Chef's Table” (PBS, nationally)
CNN Headline News (national)
“Connie Martinson Talks Books” (national)
“Pure Oxygen,” Oxygen TV (national)
TV Guide Channel (national)
“Studio 4 with Fanny Kiefer” (Canada-national)
“7 News at 11:00 AM ,” KMGH-TV (Denver, CO)
“11:00 AM News,” WMAR-TV (Baltimore)
“BCTV News” on Global (British Columbia)
“Channel 30 News,” WVIT-TV (Hartford)
“City Cooks” with Simi Sara, City TV (Vancouver)
“Eyewitness News Weekend,” WJZ-TV (Baltimore)
“Food & Wine Friday,” Channel 10 News (Palisades Park, NJ)
“Fox Noon News,” WTTG-TV (Washington, DC)
“Fox Thing in the Morning,” WFLD-TV (Chicago)
“Good Day Atlanta,” WAGA-TV (Atlanta)
“Good Day L.A.,” FOX-TV (Los Angeles)
“Home Matters” on the Discovery Channel
“Morning News,” WLS-TV (Chicago)
“Mornings on 2,” KTVU-TV (San Francisco)
New York 1 News (New York City)
“Phantom Gourmet,” New England Cable (Boston)
“The Bookcase,” Media One Cable (Boston)
“Weekend Today” (Chicago)