"Publicity is like the air we breathe; if we have it not, we die."

—Chef and cookbook author Alexis Soyer (1810-1858),

as quoted in Becoming A Chef  (p. 8)

Culinary experts Andrew Dornenburg and Karen Page are happy to be interviewed by the media on subjects related to chefs, cooking, culinary trends, customer service, flavor development, food, menu design, restaurant criticism, restaurants, and all other aspects of the restaurant business.

They welcome sharing their expertise and opinions.  Andrew Dornenburg can be reached at (212) 642-5870 or via email at Dornenburg@aol.com.  Karen Page can be reached at (212) 969-0020 or via email at KarenAPage@aol.com. 

To request a copy of the authors' prior broadcast media appearances (including their interview with Matt Lauer on "Today") or a review copy of one of their books, please contact Julia at CookbookRave@aol.com. To listen to an audio sample using RealPlayer, click here.

Karen Page, Andrew Dornenburg and Matt Lauer on NBC's "Today"

Andrew Dornenburg, Karen Page and Fanny Kiefer on "Studio 4"

IN THE NEWS....in 2004

"Tasty Affair: POTLUCK was given a whole new dimension at the annual birthday bash for Citymeals-on-Wheels co-founder Gael Greene held at the Greenwich Village brownstone of Billy Kornreich and Eileen O'Kane. The guests were all excellent cooks, including actor Joel Grey, Le Bernardin owner Maguy Le Coze, Quilted Giraffe founder Barry Wine, Flavors caterer Pamela Morgan (who made the smoothest and lightest hummus of all time), restaurant consultant Ed Schoenfeld (the best ribs) and chef Andrew Dornenburg (who made his signature romesco sauce as a dip for fresh shrimp). Cookbook author Karen Page said, 'It's such a discerning crowd that everyone makes a four-star effort — which you could definitely taste.'"
— Richard Johnson, "Page Six," The New York Post (December 21, 2004)

"Rush Hour Gourmet: This simple sauce of tomatillos, chiles, onion and cilantro couldn't be easier to make, takes less than 30 minutes to toss together, and tastes far better than any of its jarred counterparts. If you prefer, skip the corn tortillas and serve it over rice instead. Adapted from THE NEW AMERICAN CHEF, by Andrew Dornenburg and Karen Page."
— Renee Schettler, www.philly.com (December 16, 2004)

"In Pursuit of a Postdoc: Late at night in the biochemistry laboratory, I spend hours cooking food for hungry cells, formulating recipes for enzymatic reactions, and preparing the exquisite gels through which nucleic acids run. The morning brings a tangle of data, which, after calculations and brainstorms (and perhaps a few days of technical fine-tuning), inspire research questions for a new day. That is the life I love; that is why I want to become a scientist.

Science, like cooking, is a practical art that is best learned through hands-on experience. As I finish my Ph.D. at a well-regarded university, I am looking for an exceptional lab in which to do my postdoctoral training.

My mentors have told me that as a postdoc candidate, I will be a 'slam-dunk.' However, my early experiences searching for an appointment have suggested otherwise.

One particularly disappointing morning, I headed to the local library in search of guidance and came home with BECOMING A CHEF (Van Nostrand Reinhold, 1995). I finished the book that afternoon, devouring the surprisingly relevant advice and realizing that becoming a chef is a lot like becoming a scientist.

One of the greatest similarities between the two is the importance that 'apprenticing with the best' has on your career trajectory. The aspiring young professional seeks to train with a master of his or her art, who, almost by definition, does not need to solicit apprentices.

The apprenticeship — whether it's with a master chef or a senior scientist — is not really a one-on-one tutorial, but rather a 10- to 12-hour-a-day staff position in a kitchen/lab. In many cases, the young apprentice must boldly inquire about an unadvertised job before fully understanding the specifics of the position and the working environment.

As an aspiring scientist, I am encouraged to attend national meetings that provide a forum for networking, or, for those of us who are less bold, for merely observing the master scientists in a given field. Although finesse in both laboratory and kitchen finesse is best demonstrated in person, a graduate student at least can improve her chances of landing a position by that great, nonsubjective currency of science: the number of manuscripts on which she is listed as first author on her CV.

I am hoping to broaden my scientific expertise by doing my postdoctoral training in a field that is related to, but distinct from, my doctoral work. Sort of like continuing to study French cooking, but in a different region.

Judging from my first two attempts at finding a postdoc, the greatest challenge may be catching, and keeping, the attention of a busy master scientist.

With the first scientist that I approached, I made the mistake of being too eager. Scientist X is an innovative academic with lots of flair — think Nigella Lawson.

I have been a fan of Scientist X's work for several years, and I contacted her by e-mail before a small research conference that I knew we would both be attending. She was very responsive, and after a few e-mail exchanges, I was added to her busy schedule. Our initial lunch meeting at the conference was energetic; I expressed my interest in her past work, and she divulged tantalizing details of upcoming projects in her lab.

The follow-up to that initial meeting was an invitation to interview at her lab. As is customary, I prepared a 30-minute talk that concisely covered my thesis project. That was followed by interviews with various postdocs and students in the lab, and then by a gourmet dinner with the scientist.

Afterward, I was swooning. It seemed like the perfect situation for me. Once home, I e-mailed Scientist X to express my willingness to commit — especially for the practical reason of starting to apply for my own grants. Her message back to me was equally enthusiastic, promising an offer in the coming weeks.

After several weeks of coming home to an offer-less mailbox, my hopes started to sink. I debated day after day whether to call or write, and what to say. I finally opted for a letter that expressed my continued interest, but did not mention the offer. Her equally indirect response suggested that I was a contender and was welcome to stay in touch.

Upon reflection, I suspect that my post-interview eagerness had been a turnoff. No one rushes to hire someone who is already in her back pocket. For now, I have put my pursuit of her lab on the back burner until my search matures and I can better determine if it is the right situation for me.

Deep down, I am optimistic that the brilliant Scientist X wants the best for me and knows that a search for a good postdoctoral position will take more time.

My discovery of the more-reserved Scientist Y — think Oliveto's Paul Bertolli — started off with the telltale symptoms of my first mistake. I told my family and colleagues that I had fallen in love with another lab.

Then I caught myself. Instead of diving head first into a new 'relationship,' I contacted people who knew Scientist Y, including colleagues and a current postdoc in his lab, to feel out the right approach.

Taking the consensus of their advice, I crafted a short e-mail that expressed my interest in postdoctoral training in his lab, asked how to be considered for such an apprenticeship, and included, as an attachment, my CV. I got no response, so I followed it up with a telephone message the following week. Still no response.

I cannot help feeling that I made another mistake in approaching Scientist Y. This time perhaps I had been too casual. Two sound bites from my conversation with the researcher from Scientist Y's lab reverberated in my head: He had mentioned his own 'FedEx blitzkrieg' in applying to the lab and how one of his committee members 'was a friend of Y's.'

The overnight-mail approach would surely include a more formal cover letter, a statement of my research philosophy, and copies of the three first-author manuscripts that I have published. But would it have been sufficient? Or was the 'friend of Y' the critical link, and did I need to enlist a heavier hitter than either myself or my up-and-coming thesis adviser?

So at this point I wonder whether capturing a master scientist's attention is a matter of first impressions or of persistence. Is it more about expressing passion or professionalism? Should I conduct a search on my own power or enlist a network of big names to persuade other master scientists to give me a chance?

Although there are probably no general recipes for getting your foot in the door, I have already learned that a sustainable search will require balance, and that neither the overly eager nor the overly brief approach is appropriate.

In BECOMING A CHEF there is an anecdote about a culinary-school graduate whose 'dogged cross-country pursuit to track down' a master chef who had been reluctant to take him on, ended when he pulled up at her restaurant with a car full of local ingredients and 'she saw that I was very serious about cooking [and] took me under her arm.'

In that, I take heart in what I hope to be true — that persistence in my serious pursuit of high-quality science will reveal my passion. In the coming months, I will continue to seek out master scientists and fine-tune my approach, knowing that I am capable of the hard work that is required to become one myself. "
— Amber Wattson, The Chronicle of Higher Education (December 14, 2004)

"The books we ran through on the show, all highly recommended: The instructional 'foody guru' book CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Cam Smith, Matt Steadman, Allan Campion and Maria Tsihlakis, "Eat It!" (eatit.com.au) (December 12, 2004)

"I looked in CULINARY ARTISTRY for some flavor-pairing ideas, and hit on pomegranate and oranges."
— ObsessionWithFood.com (December 7, 2004)

"100 Top Chef Books....#10: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
— Chef2Chef.net (December 6, 2004)

"Accomplished cook Roger Radius of Oakland loves this time of year because of all the root vegetables and cool-weather fruits, such as persimmons and apples....Favorite cookbooks: The book he relies on the most is CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. He says it is a thesaurus of food ingredients and their complements.... "
— The Contra Costa Times (December 1, 2004)

"COOKBOOKS, like celebrity-chef cooking shows on television, are as hot a ticket as a flaming char-grill. They map our gastronomic lifestyles. They turn our kitchens into more exciting household hubs. They give us food for thought. And they make great Christmas presents. During the year, publishers send us all their most marketable books to examine, and it's fitting in early December that we bring you the best items we've seen – just in time to add them to your festive-season shopping list. WORLD FOOD: In 2004, there has been the usual wave of global recipe books – like world music, exotic foods open doors to new cultures. Yes, there have been a few Italian and Thai additions to the book shelf but northern Africa, and the Americas show their colours as well. Of course, many other book groupings here include fusion and global recipes....THE NEW AMERICAN CHEF, Andrew Dornenburg and Karen Page. A collection of terrific global recipes inside one hardcover book. New American cuisine is the U.S. translation to Mod Oz."
— Tony Love, The Advertiser - South Australia (December 1, 2004)

CULINARY ARTISTRY is among the books named (by chefs such as Jeff Keenliside of Fire and Water in Vancouver) in Eat's survey of British Columbian chefs' favorite cookbooks.
— Eat (November/December 2004)

"Holly Dion honed her craft working with Steven Marsella at the Gatehouse for eight years and at Cheeky Monkey in Newport. She also was head chef at Eclectic Grille....Favorite cookbook? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page; not so much a cookbook but a reference guide filled with artistic knowledge."
— Rhode Island Monthly (November 2004)

"Curator's Choice Cookbooks. Cookbooks make great holiday gifts for beginning and experienced cooks alike. We'll unveil the COPIA curator's favorites, and demonstrate a recipe from one of these books for a taste of what's inside:
- Baking with Julia  by Dorie Greenspan (William Morrow)
- Cooking One on One  by John Ash (Clarkson Potter)
- CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (Van Nostrand Reinhold)...."
— COPIA: The American Center for Wine, Food & the Arts (November 2004)

"Redemption's Story:      If the world is not the result of a cosmic accident, but it really was created, the implications are staggering.  Why is that so? For starters because it means that the universe with its surfeit of beauty is the way it is because there is an Artist.  Which means of course that the universe is merely reflecting the personality of the Artist.  Think about that.  It also means that his 'art' covers a lot of territory.  For example, on the dedication leaf of their book CULINARY ARTISTRY, authors Andrew Dornenburg and Karen Page write, 'For the original Creator — architect, artist, author, composer, designer, and mastermind of it all.'  Their artistry shows a deep appreciation for the Creator and for people. And it does something more.  Here is what I mean....If it is true that the cosmos was created, then it’s pretty clear we live on a planet that has exiled itself from the Artist who made it.  Redemption is about the artist coming into his creation to rescue it.  To change the metaphor, he is the architect who designed the building, and he is reclaiming it for its original purpose.  He has kicked out the evil landlord and has started cleaning things up, turning it back into a place of grandeur and beauty as he designed it to be instead of a crack house or casino.  Our culinary artists have gotten their arms around this idea that the Creator of all life and all creative expression has taken steps to recapture the whole runaway world, not just some little piece of it that is Redemption's Story.  He didn't just redeem one part of human nature called the soul, and leave the things that touch our minds and bodies out of the deal; he came to redeem the whole man including his imagination and his creativity.  That is what the end-story describes.  When he is finished we will have a New Heaven and a New Earth — finally, a perfect government and a perfect environment!   So, how do Dornenburg and Page put this understanding to work?  They understand that putting a fish sign on a menu doesn't make the food good.  Rather, when a Christian makes food, it ought to look and taste terrific.  It should be excellent in every way.  They demonstrate this in their cooking as well as writing which their receiving the 1996 James Beard Book Award for Best Writing on Food recognized.  T-Bone Burnett, the singer-songwriter of the 80's who went on to produce Counting Crows, put it this way, 'A bricklayer's job is to build a good wall that will stand against the wind and rain.  Writing JESUS on it isn't going to help it withstand the storms.' Often we keepers of the story of redemption forget that God is on a mission to redeem the universe, and that means the entire world and all we do in it (whether a cooktop, keyboard, classroom or practice) is a potential canvas for redemption.  The Original Creator is doing something much bigger and more holistic than we think when we consider 'the church' or 'my job.'  And that should change the way we think about everything."
— Stephen Baldwin, a pastor at Providence Presbyterian Church in Concord, North Carolina, in The Charlotte Observer (November 15, 2004)

"Earlier today I got a call from a friend looking for advice on what fruits she should pair in a tart. As soon as I hung up, I decided to give her a copy of CULINARY ARTISTRY as a Chanukah gift."
— eGullet.com (November 15, 2004)

"Q. You can't keep tempting me to buy new cookbooks! I just bought CULINARY ARTISTRY (and am, for the record, loving it!) after you wrote about it for IMBB 9.
A. I'm glad you like CULINARY ARTISTRY; when I first saw it, I was very surprised that something so useful actually existed!"
— ALaCuisine.org (November 14, 2004)

"A woman in her mid-forties enters culinary school to make a career change. Not trying to be the next Charlie Trotter or Jacques Torres, she finds that becoming a chef is about more than cooking....I took time off this week to attend the Women Chefs and Restaurateurs 2004 National Conference. The day opened with a keynote address by Andrew Dornenburg and Karen Page. Very exciting because I had already read two of their books: CULINARY ARTISTRY and BECOMING A CHEF. They are truly a dynamic duo!...Karen and Andrew held a book signing afterwards, so I got them to sign THE NEW AMERICAN CHEF. This will be a great book...."
— ChefToBe.com (November 10, 2004)

"National Press Club's 27th Annual Book Fair and Authors' Night. Meet and greet with many of the year's best authors, including: George McGovern, Kinky Friedman, Bob Edwards, Senator Kay Bailey Hutchinson, John McCaslin, Mary Quattlebaum, Malachy McCourt, Joel Achenbach, Andrew Dornenburg, and many, many more....For a complete listing and more information, visit www.press.org/bookfair.pdf."
— National Press Club (November 2004)

"The professional association Women Chefs and Restaurateurs will hold its national conference Saturday-Monday at the Seelbach Hilton Hotel in Louisville. Nora Pouillon, Andrew Dornenburg and Karen Page will deliver keynote addresses. Information: www.womenchefs.org or call 1-800-927-7787."
— Dorothea Wingo, Lexington Herald-Leader (November 5, 2004)

"Leading Women Chefs and Restaurateurs showcase culinary trends and tips for business success: Husband-and-wife authors Andrew Dornenburg and Karen Page presented....Dornenburg and Page have written a number of popular books, including the 1996 James Beard Award-winning work, BECOMING A CHEF."
— Food Processing (November 1, 2004)

"...Desperate for ideas, I turned to my flavour matching guide, CULINARY ARTISTRY, and chose the ingredient pairing of pineapple and coconut."
— ALaCuisine.org (October 24, 2004)

"The Dearth of Taste...As we rely more on processed foods, we become accustomed to artificial flavors, and consistency of flavor, which is not what Mother Nature provides. 'People think their memory is fading or that they are becoming cynical,' says Karen Page, co-author of five best-selling food books. 'But food isn't as flavorful as it was in years past because all the flavor is being processed out of it. The large companies are producing food for profitability, not quality. [The] question of how to improve taste is increasingly vital.' That's the bad news. The good news is that there are things you can do to boost the flavor profilies in your own foods. And you don't have to vow to start milking your own cows or harvesting your own seeds. These easily-available products can help put taste back on your table....CULINARY ARTISTRY. This book by Page and Andrew Dornenburg gives everyday people a guide to what the chefs khow by instinct: Got a melon or strawberry that doesn't have the intensity you had hoped? A little kirsch liquor will make it sweeter. Most people now know that basil complements tomatoes, but most don't think of orange and sweet potatoes or honey and grapefruit, although those are the combinations you probably (unknowingly) enjoy in your favorite restaurants."
— Margaret Littman, Body & More (2004)

"If parenthood temporarily keeps you housebound, take an around-the-world tour without leaving your kitchen. THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World is for the culinary adventurer, offering more than 100 exotic recipes from ten regions across Central America, Europe, Asia and Africa. Part travelogue, part cooking course, the book examines the techniques, traditions, staples, drinks and eating rituals behind the cuisine. For people with adventurous palates and a desire to expand their repertoire, this beautiful and informative cookbook lets you escape into another world."
— ePregnancy magazine (October 2004)

"Successful People with Learning Disabilities: Did you know that many successful and famous people grew up with learning disabilities (LD) and/or Attention-Deficit/Hyperactivity Disorder (AD/HD)? Actress Whoopi Goldberg, business leader Charles Schwab, and Olympic diver Greg Louganis, to name a few, are all inspirations....Andrew Dornenburg, an award-winning chef [who is dyslexic], says that cooking 'saved' him."
— SchwabLearning.org (October 2004)

"The professional association of Women Chefs and Restaurateurs will hold its 2004 National Conference, Honoring Our Traditions: Cultivating Our Careers, November 6-8 at the Seelbach Hilton Hotel in Louisville, Kentucky. Husband-and-wife author team Andrew Dornenburg and Karen Page of New York City will deliver the keynote address on Monday, Nov. 8 entitled, ENERGIZE! Yourself, Your Career and Your Life in the Restaurant Business."
— Foodservice Industry News (October 22, 2004)

"Q. If you had to give all but one of your cookery books to your chosen charity, which book would you keep, and why? A. I would keep two: CULINARY ARTISTRY, which is all about flavour matching and combining, and Quando Cucina vano le Nonne, written by family in tribute to my grandmother."
— UKFOOD.co.uk (October 19, 2004)

"Tomatillo Chicken Tacos. Makes about 12 tacos. This simple sauce of tomatillos, chili peppers, onion and cilantro couldn't be easier to make, takes less than 30 minutes to toss together and tastes far superior to any of its jarred counterparts. If you prefer, skip the corn tortillas and serve it over rice instead. Adapted from THE NEW AMERICAN CHEF, by Andrew Dornenburg and Karen Page (Wiley, 2003):
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
1 to 2 jalapeno chili peppers, stemmed
1 1/2 tablespoons olive or vegetable oil
1/2 medium white onion, chopped
1 clove garlic, chopped
1 cup chicken broth
3 tablespoons coarsely chopped fresh cilantro
1/4 teaspoon salt, or to taste
1 1/3 cups coarsely shredded cooked chicken (from 1 very large chicken breast)
12 corn tortillas (plus a few extra, in case some break), warmed 1/2 to 3/4 cup crumbled Mexican queso fresco (optional; may substitute feta cheese)
Preheat the broiler. Line a rimmed baking sheet with foil. Place the tomatillos and chili peppers on the foil and broil until blackened and soft on one side. Turn and repeat on the other side. Set aside to cool slightly. If a mild sauce is desired, halve the peppers lengthwise and remove the seeds. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the onion mixture, tomatillos, chilis and any juices on the foil to a food processor or blender and pulse until pureed to the desired consistency. Return the skillet to medium-high heat and heat the remaining 1/2 tablespoon oil. Add the puree and cook, stirring frequently, until noticeably thickened, about 5 minutes. Stir in the stock, cover partially, reduce the heat to medium-low and simmer for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and season with salt to taste. Add the chicken and cook, stirring occasionally, until the chicken is warmed through, about 5 minutes. To serve, spoon a portion of the filling into a warm tortilla, sprinkle with cheese if desired and fold it over. Repeat with the remaining ingredients. Serve immediately. Per serving (based on 6): 253 calories, 16 gm protein, 29 gm carbohydrates, 9 gm fat, 38 mg cholesterol, 3 gm saturated fat, 462 mg sodium, 4 gm dietary fiber."
— Renee Schettler, The Washington Post (October 13, 2004), The Contra Costa Times (November 10, 2004), The St. Louis Post-Dispatch (December 8, 2004)

"[E]ven as respect for the Hooters Tour has grown, there remain arched eyebrows at the union between a sport that can still come across as stuffy and a chain whose restaurants are seen by some as sanitized strips clubs....'(Hooters) has shown amazing legs for a company that could have been laughed right out of business, expanding as it has into countless new locations and even into the airline industry,' said Karen Page, who has authored a handful of books on dining out and is based in New York City. 'It takes guts to pioneer a segment of the restaurant business that respectable entrepreneurs wouldn't dream of touching with a 10-foot pole.' Gloria G. Wood, president of the National Organization for Women's Indian River chapter, probably wouldn't go that close to Hooters, saying she wouldn't eat at one unless a hurricane left her no other options."
— Scott Brown, Florida Today (September 29, 2004)

"I asked for your ideas, and was thrilled to discover 41 readers took time from their lives to share what they do with rotisserie chicken. And, as promised, I'm sending two wonderful cookbooks, THE NEW AMERICAN CHEF and BECOMING A CHEF by Andrew Dornenburg and Karen Page (total value: $89) to one reader, Debbie Thomson of Martintown, as a token of appreciation."
— The Ottawa Citizen (September 29, 2004)

"Restaurateur Mario Batali made a grand entrance, riding into Washington Square Park on a Vespa before taking the stage at the fund-raiser he hosted for the restoration of the park a few nights ago. The crowd included Anthony Bourdain, Andrew Dornenburg and Karen Page, architect Juergen Riehm and Flatiron Partners' Fred Wilson. Bidding was spirited for prizes that ranged from a portrait by Annie Leibovitz (which went for north of $22,000) to a cocktail party at the top of the Washington Square Arch."
— Richard Johnson, "Page Six," The New York Post (September 26, 2004)

"Approach Culinary Concoctions with Caution: All dishes need a reference point...This is the message in THE NEW AMERICAN CHEF by Andrew Dornenburg and Karen Page. Primarily for new chefs and curious home cooks, this book has a wealth of practical advice, good culinary quotes and aphorisms, and more than 100 recipes."
— Bruno Petosa, "By the Book," The Montreal Gazette (September 26, 2004)

"Gourmets Snub Wonder Bread's Whiteness: Few gourmets shed tears when the makers of Wonder Bread and Twinkies filed for bankruptcy earlier this week. For while the products of Interstate Bakeries may have been what many Americans grew up with, fewer and fewer consumers have chosen to continue eating Hostess cupcakes and Ho-Hos, especially at a time when even supermarkets are baking fresh loaves and cakes on their premises. So while some major baked goods manufacturers blamed their recent sales decline to the astounding popularity of the Atkins diet and other low-carbohydrate dieting regimes, others argued that the decline of the nation's largest wholesale baker is merely a reflection of the sophistication of the American palate, and that Interstate simply failed to meet the changing taste of U.S. consumers....So maybe U.S. consumers are just becoming more discerning eaters, and they want to eat fresher, tastier foods. 'In the era of food worship that launched its own network, the Food Network, and new upscale product lines from celebrity chefs, the 1960s staples of Wonder Bread and Twinkies just didn't cut it anymore,' said Karen Page, co-author of THE NEW AMERICAN CHEF."
— Shihoko Goto, UPI Senior Business Editor, The Washington Times (September 25, 2004)

"My Food: How is my food changing? Immigration has driven increasingly eclectic tastes for food from different cultures. We're enjoying unheard-of flavor fusions — and not just in the metropolis, but in farther-flung parts of the province....Source: THE NEW AMERICAN CHEF by Andrew Dornenburg and Karen Page."
— Jeff Heinrich, The Montreal Gazette (September 14, 2004)

"You can get deeper, more complex flavors in your cooking if you consider using some of these naturally bitter ingredients. Look for ways to balance the bitterness with sweet ingredients (such as a sweet vinegar on sauteed bitter greens), or as a contrast to bland and creamy ingredients: almonds, arugula, beer, chocolate (unsweetened), coffee, tea, walnuts, etc....Adapted from CULINARY ARTISTRY, by Andrew Dornenburg and Karen Page (Van Nostrand Reinhold, 1996)."
— Gina Willis, The Free Lance-Star (Fredericksburg, VA) (September 1, 2004)

"It's only natural: Rodale serves up organic fare. Other company cafeterias also find customers like a choice of farm-fresh food. Leah Nichols, who manages Rodale Inc.'s cafeteria, and Milt Shuman, owner of a 50-acre farm in Lower Milford Township, strolled through his orchard, his golden retriever loping alongside....Unlike most companies in the Lehigh Valley, Rodale runs its own cafeteria, with an emphasis on locally produced, organic food and healthy gourmet meals. On any given day, lunch at the Emmaus company could be garlic soy pork loin, or salmon with pine nut rosemary tapenade, or roasted shrimp with avocado and sweet corn relish over greens. Nichols is the first to admit she has good reason to take food more seriously than the typical cafeteria manager. Rodale's core business is publishing health and fitness magazines, such as Prevention and Men's Health. Its flagship publication, launched 62 years ago, is Organic Gardening. Yet, for all that makes it uncommon, Rodale's cafeteria offers a look at emerging trends in the food services industry, according to experts. In response to the changing tastes of Americans, particularly health-conscious educated professionals, more corporate cafeterias are introducing the kind of food that not so long ago was the exclusive domain of specialty grocery stores like Whole Foods Market. Examples can be found at some of the region's biggest employers. The cafeterias at PPL Corp. and Air Products and Chemicals serve low-carbohydrate meals. Agere Systems' has organic coffee and, on occasion, organic salad. 'We're definitely seeing movement in those directions,' said Karen Page, author of CULINARY ARTISTRY and DINING OUT. Employees are beginning to demand such food, and employers are coming to accept the logic of supplying it, she said."
— Sam Kennedy, The (Allentown) Morning Call (August 29, 2004)

"SF's First Lady Feted. Kimberly Bakker was back in Manhattan, this time for pleasure, as she was co-host with this writer at a party on Park Avenue to welcome Kimberly Guilfoyle Newsom to New York. The room was heavy with media and television anchors, including Court TV's Catherine Crier who was hosting O.J. Simpson's live interview the next evening, Newsom's co-host Vinnie Politan, Hollywood Heat host AJ Hammer, and Court TV chairman and CEO Henry Schleiff. The roster also included Town & Country editors John Cantrell and Melissa Biggs Bradley, and Christina Stewart of Vanity Fair. Handsome David Patrick Columbia of Quest Magazine and founder of the Internet's NY Social Dairy was also on hand. Hotelier CEO Jonathan Tisch (Regency Hotels) was the first to arrive and officially welcome our First Lady to NY, as he chairs NYC & Company (formerly the local convention and visitor's bureau). Young aristocrats and socialites sprinkled the room, including Prince Michael of Yugoslavia, Count Marc de Biron , author Bettina Zilkha , former Gump's owner Diana Quasha, Ridgeley & Mai Hallingby and daughter Cornelia Erklentz, Soraya Farrah and SF designer Julie Chaiken. Chef/cookbook author Andrew Dornenburg and wife Karen Page presented Newsom with their books CHEF'S NIGHT OUT and THE NEW AMERICAN CHEF — not that she's going to have a lot of time to cook, but she'll love reading them."
— Jeanne Lawrence, Nob Hill News (August 2004)

"Andrew Dornenburg, co-author of DINING OUT: Secrets of America's Leading Critics, Chefs, and Restaurateurs, agrees. He says that although restaurants may essentially serve the same food, how it's served can make all the difference. “Imagine the delight when a waiter overhears the diners discussing their anniversary and brings dessert to the table with ‘Happy Anniversary' written in icing on the plate,” he says. “Smart restaurateurs are implementing a different value-added experience in which service plays a critical role."
— Laura Daily, The Rotarian (August 2004)

"Cookbook Authors to Rally Conference....Firebrands of the restaurant world will be on hand to rally the crowd at this fall's WCR Annual Conference in Louisville, Nov. 6-8. Authors Karen Page and Andrew Dornenburg, the husband-and-wife team behind THE NEW AMERICAN CHEF, a Finalist for the 2004 IACP Cookbook Awards, will bring their special brand of culinary enthusiasm to the Monday keynote session. Dornenburg and Page, both James Beard Award winners, have also published CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT and BECOMING A CHEF. They are currently working on a new book on flavor compatibility. In addition to authoring cookbooks, they host an online newsletter (see www.becomingachef.com) that draws more than 8,000 readers per issue. As consultants, they have worked with Fortune 500 food, beverage and restaurant companies on issues related to marketing, strategy, business development, culinary trends, and menu design. Co-founder of the National Association of Young Professional Women, Page earned her MBA from Harvard Business School and her BA in economics from Northwestern University. As chair of the Harvard Business School Network of Women Alumnae, she testified before the U.S. Dept. of Labor's Glass Ceiling Commission. Dornenburg currently runs a New York City catering company, Andrew Dornenburg Private Dining, which counts among its corporate clients Estee Lauder and Morgan Stanley...."
— Dianne Aprile, Entrez! The Newsletter of Women Chefs & Restaurateurs (Summer 2004)

"The 7th Annual Foodservice Educators Network (FENI) will bring together culinary luminaries as Sara Moulton from the Food Network and Gourmet; Zarela Martinez, chef/owner Zarela Restaurant, New York; and James Beard Award-winning authors Andrew Dornenburg and Karen Page. From February 23-27, 2005, culinary educators of all levels will gather in the great food city of New Orleans for the FENI Summit. FENI has been teaching educators for the past seven years in the areas of education, culinary trends and techniques. More than 250 culinary educators, suppliers and members of the hospitality industry will descend upon the Astor Crowne Plaza hotel on the corner of Bourbon and Canal in the heart of the French Quarter for what will be the educational experience of a lifetime."
— Foodservice Educators Network International (August 13, 2004)

"LAND SHARK: With the opening of the indie movie 'Open Water,' landlubbers are thinking about sharks. Andrew Dornenburg, author of five cookbooks, has these tips on how to cook that fish: * Shark has a meaty, steaky texture and a delicate, slightly sweet flavor.
* Shark is typically sold in steaks. Cut out dark-colored pieces (they'll taste bitter). Cook steaks whole or cubed on skewers.
* Shark is best served grilled."
— The Rocky Mountain News (August 11, 2004)

"Dinner got off to a bad start at the Park Avenue Cafe Thursday night, when the four smart and powerful women at one table were told by their chirpy waiter: ' They said there were four flowers in the corner, and I realize they were talking about you.' Eyes rolled...from former State Supreme Court Justice Leslie Crocker Snyder, Citymeals-on-Wheels co-founder Gael Greene, Fox News legal analyst Lis Wiehl, and Karen Page, the author and founder of the Harvard Business School's alumnae network....Before leaving, the four made plans to reunite on the newly-set date of Nov. 18 for Citymeals-on-Wheels 18th annual Power Lunch for Women fundraiser."
— Richard Johnson, "Page Six," The New York Post (August 8, 2004)

"Smart men and women know that love can't last without a 'couple bubble,' a private universe just the two of you share....Protect your couple bubble and what you'll have in the end is a relationship that is intimate, enduring and uniquely yours. And knowing that regardless of work, family or special pressures, you and your partner can always retreat...is enormously comforting in a world that is so often not. 'If all hell breaks loose,' says 42-year-old culinary writer Karen Page of New York City, 'at least I have one person who makes my corner of the world peaceful and worthwhile. No one can take that away."
— Pamela Redmond Satran, Glamour (August 2004)

"....THE NEW AMERICAN CHEF: [Y]ou'll find this a helpful companion. Andrew is the chef part of the act, Karen is his journalist sidekick — and yes, in case you're wondering, they're married. Like variety/diversity? You have a choice of 10 different cuisines (one reviewer commented, 'Ten cookbooks in one.'). Each section is composed of a culinary map, a flavor palette, an overview of ingredients and techniques, a reading list, and finally several select recipes (approximately 10 from each culture). The basics of each style are stressed, and full dinner menus are suggested. Want to learn from the experts? Some of the most highly regarded artistes in cookery have contributed: Daniel Boulud (French), Mario Batali (Italian), Corinne Trang (Vietnamese), Hiroko Shimbo (Japanese), Julie Sahni (Indian), Jose Andres (Spanish), Nina Simonds (Chinese), Rick and Deann Bayless (Mexican), and Rafih and Rita Benjelloun (Morrocan), In the end, it all comes down to the mouthwatering dishes — Cornish hen with pomegranate honey and roasted almonds, deep-fried fillet of trout, pollo a due tempi il vecchio molinetto, fried fluted dough with chocolate dipping sauce, short ribs braised in red wine, tacos de pollo in salsa verde, and grilled salmon in creamy red curry sauce. Lunch anyone?"
— Tom Elliott, Mensa Bulletin (August 2004)

"Chris Kentis kept his day job editing movie trailers until two weeks ago, even though his 'Open Water' was a huge hit at Sundance and the $130,000 film — about a scuba-diving couple in shark-infested waters — landed a $2.5 million distribution deal with Lions Gate. At Monday night's post-premiere party at Coral Room, cast member Estelle Lau traded recipes with cookbook author Andrew Dornenburg, who learned that fake flesh wounds are made with bananas mashed with red dye, and vomit from cream of mushroom soup, suntan lotion and chunks of bread. Guests included Kentis' writing/directing/producing partner Laura Lau, Matt Dillon, Fisher Stevens and leading lady Blanchard Ryan, who's described as a cross between Sharon Stone and Charlize Theron."
— Richard Johnson, "Page Six," The New York Post (August 4, 2004)

"USS Detroit Wins 'Best Chow' Fleet Week Competition....The event was hosted by Karen Page and Andrew Dornenburg, well-known personalities on the food scene, having written several informative books about the lifestyle of chefs, their restaurants, and critics who dine incognito in these restaurants. In fact, each member of the USS Detroit team received a copy of their latest book THE NEW AMERICAN CHEF, just selected as a Finalist for the 2004 International Association of Culinary Professionals Cookbook Award as one of the best cookbooks of the year, according to Colonel Tom Tyrell, USMC (Ret.), Executive Director and CEO of Intrepid Museum, who opened the event with a welcoming speech. The hosts worked the floor energetically, interviewing competitors and judges alike, broadcast live onto two huge TV screens thereby allowing bystanders outside of the cordoned-off area to follow the competition closely."
— Edith Laszlo, The Earle Missile (July 2004)

THE NEW AMERICAN CHEF is cited in the Bibliography of a journal published by the U.S. Department of State.
— Americans at the Table: Reflections on Food & Culture (July 2004)

"Two books to put on your must-read list. The husband-and-wife writing team of Andrew Dornenburg and Karen Page visited Ottawa last week to promote their cookbooks, which have become must-reading for every budding or trained chef — not to mention those who love good food.

Mr. Dornenburg and Ms. Page are authors of BECOMING A CHEF: With Recipes and Reflections From America's Leading Chefs (Wiley, $42.99) and THE NEW AMERICAN CHEF: Cooking With The Best of Flavors and Techniques from Around the World (Wiley, $42.99).

Stephen Beckta, owner and sommelier at Beckta Dining and Wine, 226 Nepean St., entertained them during their stop in Ottawa. The authors are friends of the host, and have have been a source of encouragement and support for Mr. Beckta since he was a sommelier in New York City before he returned to Ottawa to open his own restaurant. At the restaurant, chef Steve Vardy says he regards the Dornenburg-Page books as essential reading for everyone who is serious about cooking. They are easy to understand and are not intimidating.

The books explore modern cuisine, with lessons on basic rules covering 10 different cuisines from around the world and how to balance the various exotic flavours and textures.

One example is seen, here, in the Hamachi Carpacci dish created by Mr. Vardy that pleases the senses with sweet and sour flavours using the simplicity of Japanese cuisine.

For Americans, modern cuisine is often called American cuisine. But Mr. Vardy says Canadians chefs should also take pride that their cuisine is part of the cutting edge, modern world.

The Dornenburg-Page team has won many culinary writing awards. CULINARY ARTISTRY is another popular cookbook written earlier by the authors, and a favourite with professional chefs. BECOMING A CHEF offers words of wisdom for beginners and anyone thinking about going into professional culinary arts. THE NEW AMERICAN CHEF is filled with cooking secrets from well-known American chefs using global ingredients and techniques. To learn more, visit the Web site www.becomingachef.com."
— Gay Cook, The Ottawa Citizen (July 28, 2004)

"An intoxicating investment: At a time when it's possible to buy a cheerful Chardonnay with subtle citrus notes at the 7-Eleven for under $10, it's hard to fathom why anyone would pay $350 for a bottle of wine that won't be available until 2006. Yet investors and collectors across the USA are lining up to pay that much and more for 2003 Bordeaux futures, which represent an advance payment on last year's vintage of premier French wines....Tips for wine investors and collectors: Invest in wine you like to drink. 'If the wine falls out of vogue, you don't want to be sitting on something you don't like," says Andrew Dornenburg, co-author of several cookbooks and an upcoming book on wine....Storage and selling costs eat into profits: Wine is a 'living , breathing thing,' says Karen Page, co-author of several cookbooks and an upcoming book on wine. And like all living things, it will die if it's neglected."
— Sandra Block, USA Today (July 22, 2004)

"Beckta Hosts Book Launch. Restaurateur Stephen Beckta hosted authors Karen Page and Andrew Dornenburg at a party for their latest book, THE NEW AMERICAN CHEF, which celebrates international influences, on July 16."
— Embassy magazine (July 21, 2004)

"Take two enterprising food professionals, chef Andrew Dornenburg who has cooked in some of the top restaurants in New York City and Boston, and Karen Page, Harvard MBA and food trend consultant; toss in 10 global cuisines that are significantly impacting modern North American cooking; add tips and secrets from dozens of chefs and cookbook authors to the mix and you have THE NEW AMERICAN CHEF.  This husband and wife team are 'elevating cooking to a level never attained before in this country' says Jacques Pepin while Charlie Trotter enthuses that 'This glorious work literally sings with the excitement of what is our own culinary make-up: diversity, passion, exuberance, intrigue, and spice.'  This around-the-world culinary journey gets to the heart of Japan, Italy, Spain, France, China, India, Mexico, Thailand, Vietnam and Morocco exploring their cuisines' principles and essentials, tastes and cooking methods. There are invaluable tips and insights from dozens of culinary experts, including Mario Batali, Paula Wolfert, Su-Mei Yu, Jean-Georges Vongerichten, Daniel Boulud, and Zarela Martinez. Chapters are devoted to each country's cuisine and in addition recipes for dishes like Suquet du Rape (Catalan fish stew), Chinese Rock Candy-Ginger Short Ribs, Jheenga Chat (shrimp Madras-style) and a Moroccan Artichoke Tajine with Lemon and Olives, there are descriptions of key ingredients, tools and techniques and a little history. Best of all, THE NEW AMERICAN CHEF has energized the history and culture of cooking, making it a snap to seamlessly and successfully assimilate the 'best flavours and techniques from around the world' into our culinary traditions."
— Judith Lane, Books to Cooks (July 2004)

"For all the publicity and press that seasonal cooking has been getting lately, from celebrity chefs and cookbook authors, I've found that it's not always easy to get general information that's very helpful to my everyday shopping and cooking. With the explosion of grocery 'superstore' chains and access to virtually any exotic or organic ingredient year round, it's easy to lose track of what is in and out of season or if a certain food even has a peak season. A common misconception is that only fruits and vegetables have peak seasons when, in fact, most fresh foods, including meat, poultry and fish, have a time of year when their flavor, texture and quality are at their best....One resource I've found to be excellent for just this purpose is a book by Andrew Dornenburg and Karen Page called CULINARY ARTISTRY (1996). The book includes a list of common foods broken down by their peak seasons as well as a long section where each ingredient is cross-referenced with other ingredients that pair well with it. It's an excellent resource for anyone who wants to grow as a chef or even just explore the possibilities of creative cooking. That, of course, includes cooking with the seasons."
— Sunil Kuma, Moss Bridge Winery (July 2004)

"No-show blues: Restaurateurs battle a growing problems of customers who don't show up for dinner reservations...Karen Page and Andrew Dornenburg agree. The authors of five cookbooks have traveled all over North America in recent years. (They will be in Ottawa, at Beckta Dining and Wine, on Friday for the Ottawa launch of their latest book THE NEW AMERICAN CHEF.) Ms. Page told the Citizen that the whole dynamic of the restaurant business has shifted in recent years as people have taken to eating out more. There was a time, she said, when fancy restaurants intimidated customers. Now, the opposite is happening. 'Customers have gained a sense of entitlement,' she said, adding that the customers' attitude seems to be that if they aren't getting what they want, they will take their business elsewhere. 'Rudeness is one of the manifestations of customer power.' She said she knows restaurant owners in the U.S. who report no-show rates as high as 20 to 30 percent. People there, she said, have taken to reserving tables in two or three restaurants on the same evening, then deciding at the last minute what they feel like eating. They go to one restaurant and don't bother to cancel the others. That, she said, is why a number of U.S. restaurants now insist on a credit card number when people phone for a reservation."
— Daniel Drolet, The Ottawa Citizen (July 14, 2004)

"James Beard Award-winning culinary authors Andrew Dornenburg and Karen Page will join us from New York City for an exclusive reception and book signing in our private dining room from 6-7 pm on Friday, July 16th. This dynamic duo has co-authored five bestselling books — including BECOMING A CHEF, CULINARY ARTISTRY and their latest, THE NEW AMERICAN CHEF — winning just about every culinary writing award possible, and are considered by many (from National Public Radio to The New Yorker magazine) to be two of the greatest fountains of knowledge and insight into the subjects of food and wine. Their books offer unprecedented access to the world's top chefs and food and wine experts. If you share a love of the culinary arts, this will be a must-attend event! I should also say that Karen and Andrew were a huge part of my success during my four years in New York City. They have introduced me to many legendary people including my two former employers and mentors, Daniel Boulud and Danny Meyer, and have been a constant source of encouragement and support both personally and professionally. Nicholas Hoare Books will be on hand at Beckta to sell Andrew and Karen's unique books and our staff will be serving special canapés and hand-chosen wines while you chat with the authors. Cost is $20 per person. Space is very limited so please reserve early by emailing Stephen Beckta at sbeckta@beckta.com or by calling 238-7063."
— Stephen Beckta, Beckta Dining & Wine's inaugural e-Newsletter, Ottawa, Canada (July 6, 2004)

"Book Serves Up Chef Secrets. THE NEW AMERICAN CHEF, by Andrew Dornenburg and Karen Page, John Wiley and Sons Inc., 431 pages, $42.99. Innovation firmly rooted in tradition is creating the 'new American' cuisine. This cookbook serves up the secrets of 10 popular global cuisines, inviting experienced chefs and adventurous amateurs on a virtual journey through the kitchens that inspire the best chefs in America today. Jacques Pepin, internationally renowned chef, refers to the husband-and-wife team of Andrew Dornenburg and Karen Page as 'lions in the kitchen,' who are raising cooking to a new level in America. Winners of a James Beard Award for Best Writing on Food in 1996 for BECOMING A CHEF , this couple has also enjoyed success with their other publications including CULINARY ARTISTRY, DINING OUT, and CHEF'S NIGHT OUT. Dornenburg and Page glean insight from more than 40 of America's best chefs and cookbook authors about the fusion of new ingredients and techniques into traditional dishes. The range of cuisines explored includes Mexican, Moroccan, Spanish, French, Italian, Indian, Chinese, Vietnamese, Thai and Japanese. Each chapter is designed to present the defining characteristics of one cuisine. The chapter on French cuisine focuses on classic recipes and techniques. Couscous and tajines (exotically spiced stews) are the specialities of the Moroccan chapter. The yin and yang of a harmonious meal is explained in terms of ingredients, cooking techniques and menu selection for Chinese cuisine. The chapters conclude with suggestions for further reading, and several recipes that encourage readers to try some new techniques. There is also a list of Distinguished Culinary Experts, which offers information about contributing chefs and authors, often including e-mail addresses. The extensive index lists contributors and their recipes for quick reference. More than 100 recipes present a tempting array of dishes and Michael Donnelly's black and white photography lends a contemporary edge to the text. The hard-cover volume will sit open for easy use. Increasingly, American chefs are tempted to experiment with a broad range of flavours, ingredients and techniques from around the world. However, when Dornenburg and Page surveyed America's top chefs to learn what could make cooks even better at their jobs the response was the same: Respect the cuisines of other countries before experimenting with fusion foods. Understanding the essentials of each cuisine is necessary for success. While toasting spices to bring out their flavours enhances Indian cooking, this technique would ruin the more subtle Moroccan dishes. Similarly, while rich, meat-based stocks are the mainstay of French cooking, those same stocks would over-power the flavour of Mexican cuisine. Disaster can strike when respect for traditional food preparation is lacking. The quintessential disaster dish of Scallops with Blueberry Sauce is known as the 'Dumb Dish of All Time.' Dornenburg, an experienced cook, confesses to his own ill-conceived creation of goat cheese polenta with cilantro. He learned the hard way by having to throw the 'whole vile concoction in the trash.' Ferran Adria, El Bulli's cutting-edge chef, was more successful with his creation, according to Jean-Georges Vongerichten. Adria served 'a poached quail egg wrapped in a paper-thin sheet of caramel. The quail egg had a bit of salt and vinegar flavour from the poaching liquid, the yolk was liquid, and the caramel exterior was bittersweet.' Vongerichten liked the balance in Adria's creation so much, he admits he could have eaten 20. In the chapter on French cooking there is a section entitled Cutting Fat, Not Flavour. Hubert Keller points out that the rich French classic sauteed foie gras with apples needed adjusting to fit the current interest in healthier eating. Keller now prepares the dish with 80 per cent less fat and adds a confit of blanched ginger and Gewurztraminer to preserve the flavour. 'Deliciousness' is the measure some chefs choose to judge the success of a particular meal. Barbara Tropp doesn't 'give two hoots if something is authentic or experimental, as long as it tastes good.' If taking an international, culinary journey sounds a little daunting and you're intimidated at the prospect of preparing an entire meal, this book offers some excellent advice: Try beginning with just one dish. This book is a tremendous resource for chefs and amateurs alike and has a textbook quality that will make you return to it confidently time and again."
— Karen Wright, North Shore News (July 5, 2004)

"Eating as Sport: The Excess Games — Stuffing your face in the name of competition is becoming an all-American sport. Men and women are willing to gorge themselves with little prompting and promises of prizes like a 27-inch flat-screen television. Proof that two of the nation's obsessions — competition and eating — have achieved mass acceptance and mass appeal: ESPN will broadcast the annual Nathan's Famous Hot Dog Eating Contest live from Coney Island, N.Y., on Sunday. 'Speed eating is yet another example of America's fascination with all things food-related,' said cookbook author Karen Page of New York City. Since 1997, there has been an organization sanctioning speed-eating events. It's called the International Federation of Competitive Eating, or IFOCE, which sounds like an offshoot of the Olympics but isn't. The federation will stage 70 eat-a-thons in 2004, proving that gorging against the clock is no longer reserved for state fairs and frat parties. In addition, there are many nonfederation events. On July 18 in Dewey Beach, the annual suicide wing-eating contest will be held at the Starboard Restaurant. And on Thursday, Diehl's Dogs of Delaware held a deep-fried hot dog-eating contest outside the Bear eatery. The winner, Bob Bryant of Rising Sun, Md., downed a dozen dogs to best 12 competitors and win a flat-screen TV. 'It's all about who has the appetite to win,' said Bryant, 44, prior to jamming the dogs in his mouth. 'I may be small but the competition will fall.' He still has a long way to go to prep for Nathan's contest, where the world record is held by Takeru Kobayashi of Japan, who ate 50 1/2 hot dogs and buns in 12 minutes in 2002. Today Americans are proving they are good at eating large quantities of food and they will compete for anything, said Page. In her view, eating contests are like a cross between the World Wrestling Federation and the 'Iron Chef,' a TV cook-off show. To Page, other examples of food fascination are the let's-think-about-eating-all-the-time channel, otherwise known as the Food Network, and the way that food lovers compare restaurant reviews. Such comparisons remind Page of baseball fans talking batting averages. Then there's filmmaker Morgan Spurlock's use of food as performance art. In his documentary 'Super Size Me,' the filmmaker shows how he gained 25 pounds and compromised his liver eating nothing but McDonald's every day for a month. With this film, 'It's clear we've become a nation of super-sized eaters — and competitive eating is the sad, but natural result of taking this behavior to the next extreme,' Page said."
— Gary Soulsman, The Wilmington News Journal (July 3, 2004)

"Los Angeles Police Chief Bill Bratton had to cut short his visit to New York this week...The former NYPD commissioner was at Campagnola with his wife, 'Today' legal analyst Rikki Klieman, defense lawyer Mickey Sherman, Court TV's Fred Graham, husband and wife cookbook authors Andrew Dornenburg and Karen Page, and Bill O'Reilly sidekick Lis Wiehl, who just came out with the first of two books — Winning Every Time — under her $1 million two-book deal with Ballantine. 'Given that the seven of us at the table had written 14 books amongst us, we were amused by tales of Lis' first book tour and toasted the fact that Rikki's Fairy Tales Can Come True is coming out in paperback next month,' Dornenburg told us. Unfortunately, Bratton was outside on his cell phone more than he was at the table, and had to fly back to L.A. ASAP."
— Richard Johnson, The New York Post's "Page Six" (June 26, 2004)

"Vital & Vibrant: Reinvent Your Health: By taking matters into their own hands, these women achieved impressive results — and you can , too: 'I ran my first marathon in 1984, then switched to walking for most of my thirties. When I turned forty, I returned to running with a vengeance. I was partly inspired by the anxiety of the landmark birthday, but mainly I just wanted to see if I could do it again. In 2003, I ran close to twenty races, including two half-marathons. As someone who eats for a living, running helps me to keep my weight in check.' —Karen Page, 42, author of THE NEW AMERICAN CHEF, New York, NY"
— Nicci Micco, More (July/August 2004)

"Fresh Twists for Tired Tastes: Can't face another plate of the same old thing? Try these cultural hallmark dishes to wake up your taste buds....'When you go out to a restaurant, it's usually because you want to celebrate or you're too tired to cook. Either way, you want a level of comfort, which is what you've had before,' explains Andrew Dornenburg, the James Beard Award-winning co-author of THE NEW AMERICAN CHEF. 'The natural human response to unfamiliar food is that we fear it might be poisonous on a primitive level, or just plain unappealing on a practical level,' chimes in his wife and co-author Karen Page...'The beauty of foreign cuisines: They can teach us how even the simplest ingredients can be enhanced into something special and memorable,' she says...'European-style restaurants take the salt and pepper shakers off the tables and say, 'The chef has prepared it just the way you should have it,' Dornenburg says in a half-whisper. 'The Vietnamese say, 'Make it any way you want it!'...'It is in our nature to want variety as human beings, and God bless us, in America it's all right here,' Dornenburg says."
— Julie Sturgeon, Steinway & Sons 2004 Magazine

"Culinary school, or the school of Dornenburg and Page? You won't find the latter on any maps, but you can find their lessons in your bookstore or library. Some might argue that their work could rival culinary school, or at the least provide a good start. Chef Andrew Dornenburg has worked in top restaurants. His wife, Karen Page, is an award-winning food journalist. They burst onto the scene in 1995 with the publication of BECOMING A CHEF, which exquisitely profiled 60 top American chefs and shared their best recipes and tips. Dornenburg and Page's follow-up is equally impressive. THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World thoroughly chronicles the use of ethnic ingredients in what has come to be known as 'New American Cooking.' We get insightful lessons at the sleeves of America's best chefs and learn to emulate their profound recipes. owner of China Moon Cafe in San Francisco....What you will be doing in your kitchen is duplicating some of the chefs' specialties while employing the techniques they describe. Do you need to be relieved that the experts are only there in spirit and not in the flesh to chastise you for failing to live up to expectations? On the contrary. One of Dornenburg's and Page's specialties is brilliantly editing the recipes so they are exceptionally easy to understand and emulate. Their well-organized chapters tour you around locales that the U.S. culinary scene borrows from most heavily -- Mexico, Italy, Spain, France, India, Japan, China, Thailand and Vietnam. After a thorough briefing on each cuisine's primary ingredients and menu planning, the seeds of your sumptuous studies will sprout into dishes like a miso-marinated beefsteak with authentic ponzu sauce from Japan; Crunchy Fennel Salad with Shaved Parmigiano from Italy; a classic sauteed foie gras from France; and a superb spiced basmati rice with fruit and pine nuts from India. If you have been looking for a chance to update your recipe box of worn, traditional American favorites, Dornenburg and Page want to mightily expand your world. And they more than deliver on their promise."
— Lisa Messinger, Copley News Service (June 27, 2004)

"Karen Page and Andrew Dornenburg are coming to Ottawa July 16! The husband-and-wife, James Beard Award-winning team will be hosted for a book signing and informal chat at Beckta Dining & Wine. Karen and Andrew's latest book, THE NEW AMERICAN CHEF, was a finalist for the prestigious 2004 IACP Cookbook Award and has been cited as one of the year's best cookbooks....Andrew has cooked in some of the top restaurants in New York City and Boston; Karen Page is a Harvard MBA who has consulted with Fortune 500 companies on food trends. How's that for a recipe for a wonderful evening? I've met this couple and they're terrific!"
— Natalie MacLean, in her James Beard Award-winning newsletter Nat Decants (June 24, 2004)

"In their book THE NEW AMERICAN CHEF (Wiley, $29.95), Andrew Dornenburg and Karen Page bring into focus this new image, while celebrating the diversity and rich heritage of American cooking...Esthetically, this is a handsome tome, 'heavy for size' (like a good melon), with glossy paper, artistic layout, and very pleasing to read. It's not simply a show book by and for chefs, anyone can easily cook from it, and most of us can find dozens of recipes we'd really cook. It's also often a mini-course in each cuisine, demonstrating cooking techniques and philosophy. Of Japanese desserts a chef writes, '... even if it is just a grape, the grape will be peeled, seeded and presented.' Or as the chefs remind us, true Mexican cooking is not drowned in sour cream and cheese, and Indian food isn't always fiery hot. I love the paragraph titled Spain Is Not in Latin America, where Penelope Casas bemoans American restaurants that lump Mexico and South America with Spain. The line-up of chefs is impressive, a selection which must have been difficult since there are many fine candidates, and our 21st century American cuisine is thought by many to be the best in the world. Included are well-known personalities like Mario Batali, Rick Bayless, Julie Sahni, and many others you will be glad to know more about (Su-Mei Yu, Piero Selvaggio)...THE NEW AMERICAN CHEF demonstrates just how creative we are as a culinary nation."
— Susan Miller, Home Monthly (June 2004)

"WHILE San Francisco Mayor Gavin Newsom is causing trouble with his same-sex marriages — in violation of California state law — his wife, Kimberly Guilfoyle Newsom, has been living in New York, doing commentary for Court TV, as well as CNN and 'Good Morning America.' Kimberly, now the co-host of Court TV's 'Both Sides,' just bought an apartment here. At Jeanne Lawrence's 'welcome' party the other night, guests included Court TV's Fred Graham, 'Hollywood Heat' host A.J. Hammer and station president Henry Schleiff. Chef/fellow San Franciscan Andrew Dornenburg and his co-author/wife Karen Page presented Newsom with sourdough bread, a Bay Area staple, and a musical cable car that plays 'I Left My Heart in San Francisco.' Then former judge Leslie Crocker Snyder and her pediatrician husband Fred invited [them] to their Southampton home...."
— Richard Johnson, The New York Post's "Page Six" (June 15, 2004)

"THE NEW GLOBAL CUISINE: Authors Excel in Cherrypicking the Top Culinary Minds in North America. They came bearing the gift of a yummy Spanish omelette. It was entirely unnecessary. Andrew Dornenburg and Karen Page had me at 'hello' a long time ago. That was seven years ago when I read their first book, BECOMING A CHEF. They went on to enthrall me with CULINARY ARTISTRY and then DINING OUT, books that have enriched the fount of culinary knowledge in North America. The husband-and-wife writing team was recently in Vancouver, promoting their latest foodie must-read: THE NEW AMERICAN CHEF: Cooking With The Best of Flavours And Techniques From Around The World, an insightful look at 10 global cuisines shaping and changing modern North American cooking. In Vancouver's traffic jam of global cuisines, their latest book provides many with an 'aha!' moment. The authors excel in cherrypicking the top culinary minds in North America, then systematically wringing information out of them like nobody else. The resulting books move the culinary culture forward thoughtfully and intelligently. With ingredients furiously jumping borders and landing in our kitchens without proper introductions — a mumbo-jumbo fusion confusion — times are ripe for the culinary equivalent of the fashion world's What Not To Wear. The couple squirmed when told their book provided an 'intellectual' look at modern cuisine. They thought it was a real turn-off word, but not so — they've done a marvellous job of making the history, culture and even science of food compelling."
— Mia Stainsby, The Vancouver Sun (June 9, 2004)

"Recipes are guides not rules....Once you've kicked the recipe habit, flip through CULINARY ARTISTRY, a book that explores how chefs create dishes. My favorite section? Lists of ingredients that go well together, compiled from various chefs. Under 'trout,' for example, you see 27 ingredients to pair with this fish. You can make an almond and brown-butter sauce, or one of garlic, horseradish and cream. Is there a recipe for either dish? No. But knowing what you now know, you don't need one. So put away the measuring spoons. Keep inventing and testing. And oh, yes, one more thing: always, always trust your own taste."
— Joan Obra, The Fresno Bee (June 2, 2004)

"On The Global Table, It's All Fusion Food: Is globalization changing the way the world eats? It's a question hotly debated in the food world these days. It was even the main subject at the annual conference of the International Association of Culinary Professionals in April. On the downside, some say, cultural collisions can spell the demise of traditional, authentic foods. But on the upside, globalization introduces us all to the foods and flavors of the world's cuisines, inspiring appreciation, understanding and creativity... Andrew Dornenburg and Karen Page, authors of THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World (John Wiley & Sons, $29.95), agree. 'While we tend to think of 'fusion' food as a modern phenomenon,' they relayed via e-mail, 'in truth, all food is fusion food. Since the advent of communication and travel (which has grown at warp speed since the debut of the Internet and jets), cuisines around the world have been influenced by the discovery of new techniques and of new ingredients, and their incorporation.'...But what about the drawbacks to globalization? Dornenburg and Page say that some detractors lament the loss of authenticity in various cuisines. But in some cases, the authors say, authenticity can be overrated. 'For example, it's 'authentic' to overcook fish and meats in traditional Thai cuisine (as that was necessary to kill bacteria in the food at one point in time), but modern (cooks) have improved on authenticity by cooking them to more appealing levels of doneness.' Perhaps the main drawback to having a multitude of ethnicities at our culinary fingertips, say Dornenburg and Page in their book, is that the widespread accessibility of exotic ingredients has outpaced our understanding of how to use them. 'Whereas a young professional cook may have had the opportunity in years past to develop a solid grounding in classic technique (most frequently French) before branching off into multiethnic experimentation, today the same cook has to work from day one with an extraordinarily wide variety of ingredients and techniques.' The book goes on to say, 'Home cooks today face the same challenges, as the ethnic sections of grocery stores have evolved from a single shelf (with taco sauce masquerading as salsa placed next to soy sauce free of any Asian lettering on its label) to entire aisles of the store devoted to ingredients from all over the world.' Too often, the result is that half-cocked or poorly conceived interpretations of other cuisines end up on our plates, at home and in restaurants, turning us off to future opportunities to appreciate those foods. THE NEW AMERICAN CHEF aims to clear up this culinary confusion. It looks at 10 great culinary traditions from around the world and boils them down to their essential principles. Renowned professionals guide readers through the elements of a cuisine, and stories of culture, history and geography, sidebars about typical foods, and recipes bring all the points home. But globalization can also contribute to another kind of culinary confusion. It's easy to mistake a few dishes as typical of a whole cuisine. For example, most of the immigrants to the United States from Mexico are, and historically have been, young males. Hence, the Mexican cuisine they brought with them is that of young males, and not necessarily representative of Mexican cooking in general. As Mexican cooking expert Zarela Martinez says in THE NEW AMERICAN CHEF: 'People confuse snack foods with traditional foods. Tacos and enchiladas are the hamburgers and hot dogs of Mexico.' Dornenburg and Page predict that globalization will further erode culinary traditions. ' It will also elevate the individual point of view that a specific chef or restaurant brings to cuisine. For example, instead of speaking of 'French' cuisine, we will either refer to cuisines as in the style of a particular chef ('Waters-esque,' for example) or in the style of culinary schools of thought'."
— Jill Silverman Hough, The Alameda Times-Star, The (Hayward, CA) Daily Review, The Oakland Tribune, The (Pleasanton, CA) Tri-Valley Herald, and The San Mateo County Times (June 2, 2004)

"At Your Service? You Don't Have to Take a Bad Restaurant Experience Sitting Down — The soup is cold, the salad's wilted, the steak overdone ... and the waiter surly. You could complain or skip the tip, but if you're like most people, you'll say nothing, silently vowing never to go back to that restaurant again.

'Bad service is probably the No. 1 area for complaints,' says Culinary Institute of America professor Ezra Eichelberger, an expert on restaurant management and service. 'The U.S. has made major strides in the past 20 years in the food arena, but we have only gained a little when it comes to service.'

Diners, he says, 'have been trained not to complain, because, unfortunately, far too often it does no good to complain. The cooks are sweating beads in the kitchen and some managers do not have a clue about hospitality.' And, he adds, '15 percent is usually reluctantly added anyway, so the server never knows they have not provided good service.'

Janelle Barlow, author of the business best-seller A Complaint Is a Gift, says restaurant customers don't complain because they fear retribution.

'We simply are afraid of what they might do to the food in the kitchen where we can't see.'

They also think their complaints will go unheard, she says.

There are a dozen other reasons restaurant customers hesitate to speak up, adds Barlow, from fear of making a scene to being chastised for eating at least part of the meal.

Others hold back because they may have a relative who waits on tables or may have done so themselves and are aware of how hard the job really is.

That's how Tammy Gumble of Springfield sees it. 'I'm entirely too passive,' she admits.

Gumble will give a server a tip even if she's unhappy with the service.

'They really rely on that money and work hard,' she says sympathetically. But if the service is too slow or dinner not up to snuff, she will complain to the manager.

'I do expect them to do something for me,' she says, from providing a free drink to an appetizer. Like many diners, Gumble is stoic about bad service. 'You get to a point where you get used to these things.'

A good restaurant manager will try to soothe an unhappy customer before the problem gets out of hand, says Dale White, manager of Chesapeake Seafood House, who has been in the restaurant business for 46 years.

His experience has taught him to 'never argue with the customer,' even if they're wrong. White says he goes to great lengths to soothe an unhappy patron, even if the complaint is not justified, from a steak that's too well done - even though the customer ordered it that way - to a shrimp dish cooked to perfection but not in the eyes of the diner.

Managing one of Springfield's oldest and busiest restaurants has made White a keen observer of the food business here. The seasoned wait staff at Chesapeake House regards what they do as a career, but that's not true of the workers at many chain restaurants, he says.

'These corporate places hire a lot of very young people,' says White, and their inexperience shows when it comes to handling unhappy customers.

That was the experience of Dawson resident Kristin Jorgensen, who demonstrated her dismay at the poor service she received at an east- side chain restaurant by drastically reducing the tip.

'My husband and I went in for dinner well before the rush. Our young waiter was inattentive, forgot to bring the coffee, never refilled our water glasses and then volunteered how bad the service would be the next night when the restaurant was really crowded.'

Lindsey Schmidt, the manager of Damon's in Springfield, keeps a watchful eye on customers, looking for any sign of a problem, such as an untouched meal, as she walks through the restaurant's dining areas and consults with her servers.

'I can read people pretty good,' Schmidt says. When she goes out to dinner, she tries not to complain, but when she does, it's to the manager.

Complaining to the manager did no good for Chatham resident Nancy Lewis when she and her husband entertained a large group of people at a busy St. Louis restaurant.

'It was a place he frequently patronized, bringing clients there and spending large sums of money. We had a reservation for eight, but when two of our guests were delayed in traffic, the maitre d' refused to seat us,' Lewis said. 'We even offered to pay for the two extra dinners, just so we could sit down, but they refused, and we were ushered out. My husband wrote a letter to the management, but they never responded. We'll never go back.'

Lewis had the right idea, according to the advice of James Beard Award-winning authors and dining experts Andrew Dornenburg and Karen Page. They advise unhappy restaurant patrons to 'go up the chain until you receive resolution.'

If your server isn't helpful, go to the manager, then the owner, they say, and if the problem is still not resolved, 'write a letter and cc the local newspaper's editor and/or restaurant critic.'

Ironically, even if the service is bad, don't expect a free meal.

'That should be the last resort or used only in extreme cases,' says the Culinary Institute's Eichelberger. It's a question of economics. 'Most restaurants only make 4 percent to 10 percent net profit, so giving someone a free $100 dinner requires $1,000 in sales to break even.'

In Remarkable Service, a book that Eichelberger and his colleagues wrote for the restaurant industry, managers are advised to 'listen carefully to the complaint and clarify the issue, apologize (only once), try to resolve the problem and then check back to make sure the guest is satisfied.'

Among other things, they recommend that restaurateurs replace the overcooked steak, get a different bottle of wine if the one the customer ordered is not to his or her liking and be extremely attentive to the table.

Offering a round of after-dinner drinks or buying their bottle of wine is a good gesture and often less costly, and appeases the guests."
— The (Springfield, IL) State Journal-Register (June 2, 2004)

""Although I didn't have a reservation, the restaurant passed my first test, which Andre Soltner, former chef-owner of New York City's famed Lutece, stated in the 1998 book Dining Out: Secrets from America's Leading Critics, Chefs and Restaurateurs: ' If you walk into a restaurant and are not greeted well, it's already over.'"
— Albert Eisele, THE HILL: The Newspaper for and about the U.S. Congress (June 1, 2004)

Phoenix Home & Garden

"A novice cook's dream of having a famous chef lend a hand in the kitchen is realized in THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World. Authors Andrew Dornenburg and Karen Page compiled recipes and tips from dozens of culinary experts, including Mario Batali, Rick Bayless, Julie Sahni and Nina Simonds...Chapters are divided into sections corresponding with the cuisine of various countries: China, France, India, Italy, Japan, Mexico, Morocco, Spain, Thailand and Vietnam. In addition to recipes for such dishes as Braised Pork with Ziti, Mascarpone Cheesecake with Strawberries in Balsamic Vinegar, and Green Mango Salad, the authors provide descriptions of key ingredients and suggestions for individual interpretation of the recipes."
— Phoenix Home & Garden (June 2004)

"If long hours and low pay are your thing, you look good in white, and have equal measures of creativity and masochism, a culinary career might be for you — although few cooks ever make it into the realm of star chef and big bucks. If you're keen on venturing beyond night-school cooking classes, these are must reads: Anthony Bourdain's Kitchen Confidential and Timothy Taylor's Stanley Park (riveting and stomach-churning), Daniel Boulud's clear-cut advice in Letters to a Young Chef, and the practical BECOMING A CHEF and THE NEW AMERICAN CHEF by Andrew Dornenburg and Karen Page. The first two are fast and easy reads; the others suit serious amateurs. Find them all at the aptly named Barbara-Jo's Books to Cooks (1128 Mainland Street). "
— Judith Lane, The Georgia Straight (Vancouver) (May 27, 2004)

"A summer reading list for cooks — Have you read any good cookbooks lately? I didn't think so. Most cookbooks published today are just recipe collections — useful, but not something you'd want to curl up with in a hammock. So here's my 'Word of Mouth' summer reading column: a list of personal favorites for those who want to escape from their hot kitchens into the refreshing breeze of pages about other people's great culinary experiences....CULINARY ARTISTRY by Andrew Dornenburg and Karen Page [one of 4 books cited in this article]. This New York pair has specialized, for the past decade, in books that take readers behind the scenes of great restaurants. While their BECOMING A CHEF remains the definitive career guide for would-be Wolfgangs and Emerils, their DINING OUT describes how professional restaurant critics do their jobs. But my favorite Dornenburg-Page book is CULINARY ARTISTRY. In essence, it shows how chefs think — where they find inspiration, how they compose a dish, and their favorite ingredients and food pairings. Better yet, CULINARY ARTISTRY puts many of these tips into easy-to-use charts. Look up 'arugula' on the food-matching chart, and you'll see more than 15 other foods it goes with, from avocado to walnuts. Even if you're a novice cook, CULINARY ARTISTRY will have you looking at familiar foods in new ways. For example, chef Mark Miller tells the authors how to appreciate the full taste of a raisin: 'A raisin, when you bite down on it, is sweet in the beginning. It has a medium tempo and flavor — it becomes tannic on the edge, it gets a little bit juicier, and it gets highly accentuated sugars and a little bit dusty in the midpalate over time. There's a certain intensity that goes up. And then the sweetness dies off, and then the tannin dies off, and what you're left with is a kind of seedy little bit of sweetness that follows through. What you have is this curve of experience — from a single raisin!'"
— The Free Lance-Star (Fredericksburg, VA) (May 26, 2004)

"THE NEW AMERICAN CHEF...is a no-bullshit book!"
— Anthony Gismondi, co-host with Kasey Wilson of "The Best of Food and Wine" on CFUN Radio (May 20, 2004)

"Andrew Dornenburg and Karen Page are contemporary food writers who embrace the philosophies of chefdom from Thailand to New York. In their books, they write about the amazing things great chefs do in and out of the kitchen. Their newest effort is a calmer version of Kitchen Confidential, but it is bursting with the best-kept secrets of top chefs who know how to cook with diversity, passion, exuberance and of course spices. On the heels of their last book BECOMING A CHEF, their new book is called THE NEW AMERICAN CHEF, and it is my pleasure to welcome Andrew Dornenburg and Karen Page to tell us more."
— Fanny Kiefer, host of Vancouver's "Studio 4" (May 20, 2004)

"There's only one thing that foodies like as much as eating food, and that's talking about it. Talking, noshing, and touring are what it's all about at the Cascadia Culinary Arts Conference, set for May 21-23 at the Whidbey Island Center for the Arts in Langley, WA. Last year's inaugural conference featured a bevy of culinary luminaries, and this year's lineup is even more star-studded, the topics even more timely.The Saturday keynote speakers are Andrew Dornenburg and Karen Page, authors of THE NEW AMERICAN CHEF, CULINARY ARTISTRY, BECOMING A CHEF, and other influential books. Joining them is Holly Smith, chef/owner of Café Juanita (Kirkland, WA). Their subject: 'Have chefs become guardians of what we eat and how we eat it?' This keynote discussion is followed by 'Bridging Food Cultures,' 'Seasonality and Menu Creation,' and 'Can You Taste Terroir?' with panelists drawn from top restaurants in Oregon, Washington, and British Columbia."
— Will Dawkins, Northwest Palate (May/June 2004)

"Serious food fans — that's you, right? — are invited to immerse themselves in a weekend's worth of culinary communion when Whidbey Island becomes the retreat of choice for the second annual Cascadia Culinary Arts Conference. Held May 21-23, the conference features dozens of notable Northwest chefs, food writers, winemakers and food producers from Washington, Oregon and British Columbia....Saturday's festivities begin with keynote-speakers Andrew Dornenburg and Karen Page (authors of THE NEW AMERICAN CHEF and BECOMING A CHEF, among others) taking on the topic of chefs' impact on their local community with Café Juanita's chef/owner Holly Smith."
— Nancy Leson, The Seattle Times (May 12, 2004)

"Diner's Dilemma: On the Road Again? Learn How to Find the Best Places to Eat. Chefs are another excellent source for dining recommendations, but unfortunately they have precious little time to answer such requests. The next best thing to a personal endorsement are various books on the subject. One of the best, CHEF'S NIGHT OUT, by Andrew Dornenburg and Karen Page, is an excellent insider's guide, featuring everything from four-star restaurants to neighborhood favorites all around the country, chosen by 100 of America's top chefs....No matter where your quest for a fine-dining experience may take you, CHEF'S NIGHT OUT co-author Karen Page says, 'It's vital to be specific about what you're looking for. A place to entertain clients? If so, you'll want the noise level to be reasonable to ensure good conversation, and a high level of service, as well as good food. It's easier to find the high-end restaurants, which tend to be the kind of places that are tough to get into at the last minute, so it's very important to plan ahead. Page also recommends spending some of your time on the road discovering local fare that you can't get anywhere else. 'In New York, that might be a great pastrami sandwich at Carnegie Deli or Katz's. In Chicago, perhaps Italian beef at Al's, Mr. Beef or Portillo's. In San Francisco, it might be oysters on the half shell at Swan's Oyster Depot. Page recalls when she and co-author Andrew Dornenburg interviewed the chefs of Providence's Al Forno on a day the restaurant was closed. They asked for a recommendation on where to eat and were sent to Mike's at the VFW Hall in Cranston, Rhode Island. 'What a great find,' she says. 'We ended up with the best polenta we've ever tasted.'"
— Jack McGuire, Frequent Flyer (May 2004)

"Weekend at Whidbey is a culinary feast. The second annual Cascadia Culinary Conference is going to be even better than last year. The event, which takes place on Whidbey Island May 21-23, gathers well-known food professionals with food enthusiasts to delve into culinary topics and share good food and wine. The conference was created by 12th Song Productions to provide 'deeper illumination of the personal, cultural and environmental dimensions of food, cooking and wine.' The weekend's festivities begin Friday with a screening and discussion of 'Babette's Feast.' Later that evening, there will be an opening-night reception. Seminars on Saturday start with a keynote talk by Andrew Dornenburg and Karen Page, authors of THE NEW AMERICAN CHEF and CULINARY ARTISTRY. Chefs scheduled to participate include Jerry Traunfeld of The Herbfarm; Holly Smith of Cafe Juanita; Scott Staples of Restaurant Zoe; Christine Keff of Flying Fish; and Bruce Naftaly of Le Gourmand....For a complete agenda and prices, visit www.cascadiaculinaryarts.com."
— Hsiao-Ching Chou, The Seattle Post-Intelligencer (May 5, 2004)

"It's easy to stress out when throwing a dinner party, but what's the worst that can happen? 'Remember, it's all about connecting with your guests — and everything else is secondary,' according to Andrew Dornenburg and Karen Page, the James Beard Award-winning authors of five best-selling culinary books. 'If you're so worried and stressed about impressing people with the perfect home or the perfect soufflé, it's likely that no one's going to have fun.' ...'Plan ahead,' say Dornenburg and Page. 'Choose do-ahead desserts and a slow-cooked entree, so all you have to do at the last minute is buy bread and make a salad. Use the 48 to 72 hours before the party wisely, so you don't have to stress out at the last minute.'"
— Robin Dalmas, wine.msn.com (May 2004)

"THE NEW AMERICAN CHEF: cooking with the best of flavors and techniques from around the world (John Wiley, 2003, 431 pages, ISBN 0-471-36344-8, $42.99) is by Andrew Dornenburg and Karen Page, who have made a career out of interviewing chefs and then weaving narration and recipes around such themes as their previous books, BECOMING A CHEF (reviewed last month), CULINARY ARTISTRY, DINING OUT, and CHEF'S NIGHT OUT. The concentration here is on U.S. ethnic chefs and restaurants, with plenty of tips and advice for techniques (ethnic ingredients, cooking skills, plating). The authors asked the chefs: what makes their cuisine tick? And the answers are the principles that underlie great cooking around the world. There are chefs and over 100 recipes for ten different cuisines: Rick Bayless and Mark Miller for Mexico, Paula Wolfert for Morocco (now making a comeback), Julie Sahni for India, plus 41 others for Chinese, French, Japanese, Italian, Spanish, Thai, and Vietnamese. There is a chapter for each cuisine, reviewing its abundance, aroma, balance, beverages, flavour, freshness, harmony, healthfulness, quality, regionalism, ripeness, seasonality (produce, local holidays), and variety. One of the keys to ethnic cuisine is to shop the markets. But this works only where there are markets, and in the smaller towns, ethnic cuisine moves over to 'fusion cuisine' of doing the best with what you have. World cuisine like this requires you to know the rules (above) before you can break the rules…as in life. The chef interviews in this book clearly point this out. There is a bibliography and index, and the recipes use U.S. units of measurements. The book is extremely useful as a supplementary text at hospitality schools, as a tool for curious beginning cooks, or as a refresher for world cuisine restaurants. Some interesting and useful recipes: gratin aux cerises, chilled tomato soup with fennel and ginger, hunglay curry (pork belly). What I do not like about this book: typeface is very light, makes reading the recipes a tad irritating. Also, the black and white photos are murky. What I do like about this book: the index includes the chefs, so you can search under a name and go directly to their recipes and their advice/opinions. Quality/Price Ratio: 90, higher for use in schools. [One of the top 5 books reviewed.]"
— Dean Tudor, Gothic Epicures (May 2004)

"SUCCESS STORIES OF FEMALE CHEF ENTREPRENEURS: Q&A with Nicole Bissonnette of Bistro 157, Valparaiso. Q. How do you bring your kitchen staff along in developing their talents? A. I'm a big believer in positive reinforcement and am always open to my staff trying out whatever ideas or recipes they want. I have a huge library of cookbooks and I encourage them to look and understand flavor components and why certain flavors naturally go together. CULINARY ARTISTRY is one of our favorite books, because it gives a glossary of ingredients and what flavors work well with them. I try to teach my staff not to just follow recipes but to understand the method, then cook and taste along the way! They generally run ideas by me; we discuss the flavor components and I guide them if it's needed. I am the first to admit that I, too, still have much to learn and that we are all in it together.”
— Jane Dunn, Lake magazine (Spring 2004)

"Double Star-Studded Event: The sold-out event [reception at The Spice House and dinner at Frontera Grill] was a smashing success! Patty Erd (owner of The Spice House and a ChicaGourmets member) did a fabulous reception/book signing for Andrew Dornenburg and Karen Page at the Spice House. The guests of honor (Andrew & Karen) were vivacious and gracious. The food for dinner was, well, pure Frontera. And the margaritas put us in the mood...."
— www.Chicagourmets.com (April/May 2004)

"THE NEW AMERICAN CHEF tackles culinary confusion: Making sense of the jumble of culinary styles and perspectives that populate the restaurant marketplace these days seems like an impossible task. Every chef, every restaurant seems emboldened to maintain its own unique 'take' on food. Attempts to tack working labels onto this polyglot babble of flavors and techniques has, at best, resulted in strange phrasings like 'Franco-Japanese' and 'Floribbean.' A team of two young authors has, however, developed an interesting way of conceptualizing cookery, one that just might bring order to all this confusion. In their book THE NEW AMERICAN CHEF, Andrew Dornenburg and Karen Page describe what they call the 'Culinary Compass.' It's a scheme that sorts out culinary thinking along two primary dimensions. The first Dornenburg and Page label 'West to East.' It represents the spectrum of the world's traditional cuisines — Japanese, Chinese, French, Italian, Mexican, and others. Each of these cuisines has, of course, evolved an array of ingredients, techniques and traditions that have been validated by centuries of practice. Dornenburg and Page point out that most chefs have a traditional cuisine with which they're most comfortable, either as a result of nurture — they grew up on it — or by choice, perhaps as the result of a formative professional experience. That cuisine becomes a point of reference, a native culinary language, that becomes an integral part of the chef's personal style. The second dimension the Culinary Compass uses to categorize cooking perspectives is something Dornenburg and Page call 'point of view.' That spectrum captures the spirit with which a culinarian reveres — or defies — tradition. At one extreme a chef may be a purist, using only the most authentic of ingredients and techniques. It's an approach that pays homage to cooking regionally and seasonally, respecting the 'rules' that arose from trial and error that spanned generations. Experimentation is this dimension's opposite extreme. It's the state of affairs in which chefs defy convention and ignore established harmonies. The results can be sometimes breathtaking, occasionally disastrous. The lodestar of experimentation is to create what chef Jean-Georges Vongenrichten, who is a leading practitioner of the philosophy, describes as 'the new flavors of the future.' Dornenburg and Page also identify a third dimension, one they characterize as measuring a dish's effectiveness at being 'delicious.' At its very best, they suggest, food should not only please the tongue, but move the heart. THE NEW AMERICAN CHEF, by Andrew Dornenburg and Karen Page, is published by John Wiley & Sons, Inc. "
— Hugh Robert, The Republican (April 29, 2004)

"Karen and Andrew, you're both great. I'm delighted to see your success!"
— Ronn Owens, San Francisco's #1 radio talk show host, KGO Radio (April 27, 2004)

"THE COOK, THE CHIEF, HIS WIFE AND SOME AUTHORS: Angelenos have come to know L.A. Police Chief William Bratton as a dynamic leader committed to the city's security and quality of life. I learned at Maple Drive Restaurant on March 24 that he and his accomplished lawyer-author wife Rikki Klieman also hope to ensure the good life by supporting the highest standards of gastronomy and culinary execution. The Chief joined the Chef, the talented Eric Klein, in hosting a tasteful and taste-filled gathering of authors and celebrities on the glassed-in patio of now multi-starred Maple Drive Restaurant in Beverly Hills.
This was an unusually opulent and convivial book release party offered in honor of James Beard Award-winning authors, Andrew Dornenburg and Karen Page. Their latest book, THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from around the World, is a veritable cornucopia of recipes, tips and insights from top chefs everywhere.
Among the restaurateurs in attendance, I spotted the ever dapper Piero Selvaggio (of Valentino) and the Two Hot Tamales, Susan Feniger and Mary Sue Milliken, all featured in the new book.
Your inquiring reporter discovered that the Hosts and the Guests of Honor are friends of very long-standing, going back to Bratton's outstanding New York service (it was his leadership of the NYPD that had made the city safe once more!). Karen Page told the crowd that usually when they dined out à quatre Bratton drank only cola in case 'duty called.' But this was to be a special occasion: tonight (after all, Chief Bratton had crossed the city-line into Beverly Hills for the party!), he and his wife raised a flute of finest bubbly to toast their friends, the honoree-authors. Among other notables in attendance, I noticed pundit Susan Estrich, Arianna Huffington, Noel Riley Fitch (Julia Child's biographer). Then seeing a reflection in my now empty champagne flute, I recognized your humble food columnist...."
— Albert Sonnenfeld, Westside Today (April 21, 2004)

"Wor-Wic Community College's program is broad, on purpose, to give students a taste of the entire industry. Experts regularly come to class....His philosophy includes sharing DINING OUT: Secrets from America's Leading Critics, Chefs and Restaurateurs, by Andrew Dornenburg and Karen Page (1998) with students, in which critics share what they look for. 'You can lose your shirt on the food side,' said Dahlberg. 'A general manager has to know it all'."
— Mary Bargion, The Daily Times (April 17, 2004)

"The first McDonald's franchise was opened 49 years ago today by Ray Kroc in Des Plaines, Illinois, in 1955. Thus began the cultural icon....It is estimated that between 7 to 10 percent of the American work force got their start working at McDonald's, including the award-winning chef Andrew Dornenburg and Amazon.com founder Jeff Bezos, both of whom laud what they learned flipping burgers for their future success."
— World Views / Daily News, Christian Views (April 15, 2004)

"Hamburger McHistory — Fast-food icon's first franchise opened 49 years ago Thursday: By some estimates, 7% to 10% of the American work force first worked at McDonald's. Here are a few notables: Andrew Dornenburg, chef and James Beard Award-winning author (with wife Karen Page) of five acclaimed culinary books, including THE NEW AMERICAN CHEF. He worked at a McDonald's in the mid-1970s, when 'the Filet-O-Fish Sandwich was the most exotic thing on the menu.' He notes: 'Having my first job at McDonald's definitely taught me how to get organized in the kitchen, and to work fast and as part of a team. It taught me the importance of a clean kitchen and good work habits.' [The other three notables cited include Shania Twain, Pink and Jeff Bezos.]"
— Jan Uebelherr, Milwaukee Journal Sentinel (April 15, 2004) and FastFoodSource.com

"Local Flavor: Wegmans hosts THE NEW AMERICAN CHEF authors: International flavors and techniques are becoming staples of the American kitchen, yet the ready availability of ingredients from other countries has outpaced the home cook's understanding of how to use them. THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World (Wiley, 2003, $29.95), the latest book by James Beard Award-winning authors Andrew Dornenburg and Karen Page, aims to fill this information gap. This husband-and-wife team interviewed a Who's Who of respected culinary experts to collect 100 recipes that distill the essential lessons of 10 vibrant cuisines. Chapters offer the fundamental lessons of cooking from Japan, Italy, Spain, France, China, India, Mexico, Thailand, Vietnam and Morocco. Page and Dornenburg will sign copies of their book and present a free tasting 10 a.m. to noon on Saturday at Wegmans Food Market in Woodbridge, 15 Woodbridge Center Drive (732) 596-3200. The couple will also appear 2 to 4 p.m. Saturday, at Wegmans Food Market in West Windsor, 240 Nassau Park Blvd., (609) 919-9300."
— The Home News Tribune (April 14, 2004)

"Stop Press: USA / Cookbooks at the Smithsonian: With the University of Gastronomic Sciences a reality, the world of gastronomy is gaining its rightful place in intellectual circles. Another indicator that gastronomy is turning heads in the literary and cultural world is a new speaker series ‘Cookbooks on Parade' hosted by the Smithsonian Institute, part of the world's largest museum complex and research center. The series, with six speakers from April 14 - May 19, brings cookbook authors to Washington, DC to discuss a variety of culinary topics. The lectures culminate with a serving of a dish taken from the cookbook in question, a glass of wine and dessert....On May 5, Andrew Dornenburg and Karen Page, James Beard Award-winning authors, will discuss THE NEW AMERICAN CHEF, a guide to the international ingredients and inspirations that some of the best know American chefs – from Rick Bayless to Daniel Boulud – draw upon to create modern American cuisine.
For more information, go to http://residentassociates.si.edu."
— http://www.slowfood.com (April 14, 2004)  

"They've been called the 'Dynamic Duo of Dining'...and every time they sit down to write a new book, two things happen: First, they create a whole new genre of food writing, which started with their first book BECOMING A CHEF and which they also did with my personal favorite DINING OUT; and second, that book goes on to win at least one major cookbook award....Congratulations on your nomination for the 2004 IACP Cookbook Award for THE NEW AMERICAN CHEF."
— Pat Tanner, host, "Dining Today" on WHWH Radio / 1350 AM in Princeton, New Jersey (April 10, 2004)

"MAPLE DRIVE HOSTS BOOK PARTY: Rikki Klieman, Lenore Zann, John Savage, L.A. Police Chief Bill Bratton, Karen Page and Andrew Dornenburg celebrate the new cookbook by kitchen 'power couple' Andrew Dornenburg and Karen Page. The book, THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World, is fast becoming a best-seller. 345 North Maple Drive, 310-274-9800. [Photo by Howard Childs.] "
— Cecil Pennyfeather, "Restaurants," The Beverly Hills Courier (April 9, 2004)

"CULINARY PROS NOMINATE COOKBOOKS: The International Association of Culinary Professionals has announced the Finalists in 12 categories in its annual cookbook awards. The awards will be presented April 24 at the IACP's conference in Baltimore, where one will be named the 'Best Cookbook of the Year.' The nominees: * Chefs and Restaurants: The Balthazar Cookbook, Keith McNally, Riad Nasr and Lee Hanson; Bistro Cooking at Home, Gordon Hamersley with Joanne McAllister Smart; THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World, Andrew Dornenburg and Karen Page....More than 380 books were entered. A jury of 36 culinary professionals, including food writers, cookbook authors, and newspaper and magazine food editors, evaluated the books and tested scores of recipes before arriving at the list of finalists."
— Pittsburgh Post-Gazette (April 8, 2004)

"THE NEW AMERICAN CHEF comes as the fifth collaborative from the James Beard award-winning Dornenburg-Page relationship....What makes this book standout is not only is it well researched but the pedigree of the contributing chefs is outstanding. In addition to the aforementioned culinarians, Daniel Boulud, Hubert Keller, Jean-Georges Vongerichten (to name but a few) lend weight to its pages. Neat touches like a seasonal Japanese food chart, essays on Sherry and tea pairing suggestions add a unique edge. Photographs to accompany the recipes would have been a welcome addition but THE NEW AMERICAN CHEF retails at under $30, if food shots had been included I am sure that would have added at least another $10 to the price tag. In a book that is so content driven food shots are not essential. So who should buy this book? Just about any chef, student or food fan will get something out of it. It is not the kind of book that one is instantly enamored by but more the type that draws you back in after reading a couple of pages; in actual fact, now that I have reviewed it, I am going to read it all over again! Verdict: An inexpensive, worthy purchase."
— Jeremy Emmerson, www.globalchefs.com (April 2004)

"International Association of Culinary Professionals Cookbook Awards — IACP is pleased to announce the 2004 Cookbook Awards Finalists. The winners will be announced at the Awards Gala and Dinner at the 26th Annual Conference in Baltimore on April 24th. Congratulations to Jacques Pepin, Paula Wolfert, Amanda Hesser, Pascal Rigo, Edna Lewis, Scott Peacock, Andrew Dornenburg, Karen Page, Alton Brown, Ari Weinzweig, Diana Kennedy, Madhur Jaffrey, Alice Medrich...."
— www.sautewednesday.com (April 5, 2004)

"A cookbook that is more than a cookbook is Andrew Dornenburg and Karen Page's THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World (Wiley, $29.95). Andrew runs a catering service in New York City and Karen, who has an MBA from Harvard, runs a consulting business when she is not co-authoring a book with Andrew. The book is as much a travel and philosophy book as it is replete with recipes from famous chefs and restaurants representing the ten countries he cites. So from Japan, Spain, France, Italy, China, Thailand, India, Vietnam, Morocco and Mexico, the reader/cook is taught how to expand his or her repertoire. I did assure Andrew, when we taped, that when it came to the United States, in New York City I head for a steak at Gallagher's on West 52nd Street. Medium rare. L.A. Chief of Police Bill Bratton and his wife, Rikki Klieman, hosted a cocktail party for their friends, Andrew and Karen, at the Maple Restaurant on Maple Drive in Beverly Hills. It was a gourmet experience to see and taste one chef show off his best for another chef. My tongue is still thanking me."
— Connie Martinson, "Connie Martinson Talks Books," The Beverly Hills Courier (April 2, 2004)

"Karen Page (WCAS83) of New York City co-wrote two new books with her chef-husband, Andrew Dornenburg — THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World and a new edition of BECOMING A CHEF."
— Northwestern Perspective (Spring 2004)

"Congratulations to the members of Women Chefs & Restaurateurs who were recently named as finalists for the 2004 IACP Cookbook Awards!  The finalists were announced at a reception in New York City on Monday, March 22, 2004...IACP Cookbook Awards - WCR's Finalists:
- Chefs and Restaurants Category: California Table Grape Commission Award — Karen Page (with Andrew Dornenburg), THE NEW AMERICAN CHEF: Cooking With The Best of Flavors and Techniques from Around the World."
— www.womenchefs.org (April 2004)

"BECOMING A CHEF, rev. ed. (John Wiley & Sons, 2004, 361 pages, ISBN 0-471-15209-9, $45.95 paper covers) is by Andrew Dornenburg and Karen Page, joint authors of multiple Wiley foodbooks such as Culinary Artistry, Dining Out, Chef's Night Out, and the New American Chef. This current book was last published in 1995 by Van Nostrand Reinhold. It is an insider's guide to the profession, a behind-the-scenes look at sixty or so restaurants and chefs, showing inspirations, efforts, and quirks. Some of the chefs: Daniel Boulud, Emeril Lagasse, Charlie Trotter, Alice Waters, Jeremiah Tower, Madeleine Kamman. The basic premise is that 'this is not a profession that you choose, it chooses you.' There are also recipes from each chef, a recipe that held special meaning to his or her development as a chef. Other contents include a timeline of food history, extensive quotes and glosses from many chefs (dead or alive), discussions on cooking schools and apprenticing, working by starting at the bottom, the business of running a restaurant, the education of 'travel, eating and reading'. There is a listing at the back of professional cooking schools in the U.S. and abroad (mostly France, although George Brown CAAT in Toronto makes the cut). Some interesting and useful recipes: Alice Waters' groundbreaking signature 'baked goat cheese with garden salad' and Rick Bayless's 'chocolate pecan pie', or Charlie Trotter's long titled 'pearled barley with seared foie gras, roasted granny apple, and shallots essence.' What I don't like about this book: little on wine and food suppliers. What I do like about this book: tries to cover all the recent advances of the past 10 years, since the 1995 edition. Quality/Price Ratio: a good book for the beginner cook or student, 90."
— Dean Tudor, Gothic Epicures (April 2004)

"Chili incarnations: Chefs create hot new dishes from the canned classic — When the heat is on, canned chili is one of those pantry staples that always comes to the rescue in the form of a heat-and-eat supper. But what happens when this South of the Border 'convenience food' becomes an ingredient itself? We asked some creative chefs to think outside the can and come up with novel uses for this classic...When Andrew Dornenburg and Karen Page, authors of THE NEW AMERICAN CHEF, dress up a can of Hormel chili, they [recommend using] it in a taco salad or in huevos rancheros, the classic Mexican egg dish. 'Our chili has its origins in a chili-making contest that took place in Chicago several years ago,' Page says. 'People were amazed at how good Andrew's chili tasted. The secret is in the toasted pepitas [shelled pumpkin seeds], which are both a killer garnish and an addictive snack!'"
— Rosemary Black, New York Daily News (March 31, 2004)

"IACP Cookbook Award Finalists Unveiled: Nominees for the year's second batch of cookbook awards were announced last week. Winners of the International Association of Culinary Professionals prizes will be announced April 24 during the group's annual conference in Baltimore. Among the finalists: Chefs and Restaurants: The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson (Clarkson Potter, $37.50); Bistro Cooking at Home by Gordon Hamersley and Joanne McAllister Smart (Broadway Books, $35); and THE NEW AMERICAN CHEF by Andrew Dornenburg and Karen Page (John Wiley & Sons, $29.95). The full list of finalists is online at iacp.com."
— The Dallas Morning News (March 31, 2004)

"Here's another way that Bill Bratton is unlike any previous Los Angeles police chief. Last week, writes Rick Orlov in the Daily News, Bratton and his wife Rikki Klieman hosted a book party in Beverly Hills: 'The Brattons hosted the event along with L.A. Confidential magazine for Andrew Dornenburg and Karen Page, the husband-wife authors of THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World.' It also made Patt Morrison's 'Inside Politics' column in the Times."
— Kevin Roderick, L.A. Observed (March 29, 2004)

"L.A. power couple Bill Bratton and Rikki Klieman, the police chief and his Court TV wife, joined L.A. Confidential magazine to throw a book party for their friends, kitchen power couple — he cooks; she writes — Andrew Dornenburg and Karen Page. Their new cookbook is cumbersomely but multiculturally titled THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World. Chef, chief — what's a vowel's difference among friends?"
— Patt Morrison, The Los Angeles Times "Inside Politics" (March 29, 2004)

"Police Chief Bill Bratton and his TV-lawyer spouse, Rikki Klieman, hosted a book party last week in Beverly Hills. The Brattons hosted the event along with L.A. Confidential magazine for Andrew Dornenburg and Karen Page, the husband-wife authors of THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World."
— Rick Orlow, Los Angeles Daily News (March 28, 2004)

"Bubbly Boyle's grape sense of humor: Peter Boyle, who plays Ray Romano's dad on 'Everybody Loves Raymond,' is just as funny in real life. At the L.A. launch for Dom Perignon's '96 vintage, Boyle, with his real wife Loraine and his TV wife Doris Roberts, was chatting with husband-and-wife cookbook team Andrew Dornenburg and Karen Page — he's a chef, she's a journalist — who were on the coast promoting their new books, THE NEW AMERICAN CHEF and BECOMING A CHEF. Boyle deadpanned, 'I wonder if they take their shoes off before they stomp the grapes to make the Champagne?' Page laughed and offered Boyle $5 if he'd ask the same question of Richard Geoffroy, Dom Perignon's French 'chef de cave' who'd flown in from Epernay for the party. Boyle took the bet — prompting Geoffroy to launch into a rather serious explanation of the production of fine Champagne (which does not include grape-stomping, shoeless or otherwise). When the lights were lowered later for the show, and not having a $5 bill, Page slipped Boyle $10. A couple of days later, the two couples bumped into each other at Campanile restaurant and joined up for lunch. Over dessert, Boyle reached out as if to shake Page's hand — instead placing in it a $5 bill. Dornenburg laughed, 'What a guy to extend a joke 48 hours by remembering to make change'."
— Richard Johnson, The New York Post's "Page Six" (March 27, 2004)

"Congratulations! Your book THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World has been selected as one of three Finalists for the 2004 Cookbook Award in the Chefs and Restaurants category. The Awards recognize excellence in cookbook writing and publishing. This year, over 380 cookbooks from Australia, Canada, England, France Greece, India, Italy, Mexico, New Zealand, Norway, the United Kingdom and the United States were entered into the competition. The list of finalists was announced on March 22, at a press reception in New York."
— Barbara Sims Bell, Committee Chair, International Association of Culinary Professionals (received June 3, 2004, in a letter dated March 26th and forwarded via John Wiley & Sons)

"Law and (May I Take Your) Order: Court TV reporter Rikki Klieman is copping to a secret: police officers are often the best restaurant critics. Klieman — who is married to Los Angeles Police Chief William Bratton — says that whenever she's in a new town, she doesn't hesitate to ask the local police for the best places to pig out. She believes policemen usually know the best neighborhood spots '...especially for doughnuts.' On the other hand, if she's in the mood for some finer cuisine, Klieman trusts lawyers because '...they have more money to spend and very good palates.' Klieman and her hubby are going to get a taste of the latest food trends tonight (Mar. 24) because they are hosting a book release party in Beverly Hills, California, for celebrated cookbook authors Andrew Dornenburg and Karen Page."
— Wireless Flash (March 24, 2004)

"You, Too, Can Learn the Joy of Cooking — Are you a 27-year-old who has no idea how to cook anything more complicated than a bowl of Frosted Flakes? Don't despair. New York culinary authors Andrew Dornenburg and Karen Page, along with Robert Lukey, chair of the arts and sciences department at Johnson & Wales, want to help...While Americans may not spend a lot of time actually cooking, many still love to watch chef Emeril 'kick it up a notch' on TV. We also love to drool over cookbooks at Barnes & Noble and figure out which quesadilla makers to add to our Christmas wish lists. 'A lot of cooking that goes on in America today is ‘fantasy cooking,' i.e., people are buying cookbooks to read and not necessarily to cook from,' New York culinary authors Andrew Dornenburg and Karen Page said."
— Beth Jones, The Roanoke Times (March 23, 2004)

"THE BOOK & THE COOK: Andrew Dornenburg and Karen Page discuss THE NEW AMERICAN CHEF: Cooking with The Best of Flavors and Techniques from Around the World, Mar. 18, 7pm. Bleu Restaurant, 2227 S. 18th St., Philadelphia. 215-545-9318. "
— Philadelphia City Paper (March 18, 2004)

"GET IT TOGETHER: Most cooks know that rosemary brings out the flavor of lamb, but other food combinations can be puzzling. Offering help in their book, CULINARY ARTISTRY, are chef Andrew Dornenburg and Karen Page. Other examples of 'goes with' pairings include:
- Artichokes with anchovies, garlic, lemon, olive oil, vinaigrette
- Asparagus with butter, lemon, morels, mustard, Parmesan
- Peas with bacon, ham, mint, mushrooms, onion, sage
- Strawberries with bananas, Kirsch, lemon, oranges, pineapple"
— The Knoxville News-Sentinel (March 17, 2004)

"IT'S ANOTHER TORTILLA SUNRISE: For Austinites, waking up to a breakfast taco is a handy (and tasty) tradition that keeps growing....The breakfast taco — a soft tortilla filled with potato, egg, bacon, chorizo, bean, sausage or nopalitas — has taken over the town. No one saw it coming. No one knows exactly when it happened, but it has.... Andrew Dornenburg and Karen Page, award-winning cookbook authors, say the popularity of breakfast tacos stems from the intersection of two trends: 1) eating on the go, and 2) eating more flavorful food (the consumption of spices has nearly doubled in the past decade among American consumers)."
— Kitty Crider, Food Editor, Austin American-Statesman (TX) (March 17, 2004)

"Back near Thanksgiving, my friend Tom reminded me of a book I had bought a while before, but hadn't much looked at since (this occasionally happens with food books; I have enough that not all are as well-read as I would like). The book was CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. I re-examined it, and it is now a common reference. The front portion of the book tries to answer the question 'Is Food Art?' The authors collected opinions from chefs around the world, and tried to assemble them into a greater whole. They don't come down on any one particular side of the issue, but instead they provide more fodder for debate. It's a tough question, to be sure. I tend to be in the 'for the most part no, but every now and then yes' camp. But the bulk of the book has you thinking about how food works and how one should think about preparing it, and it is this that I turn to again and again these days. In particular, the book features an extensive flavor pairing chart that showcases ingredients that various chefs have found to work well together. There are often names of dishes from different chefs, and every now and then recipes, but for the most part it's about giving you the information about good flavor pairings and letting you work from there....Other sections are illuminating. Contrasting courses in a menu (note how at that same dinner party I went from spicy to earthy and back to spicy a few times). How chefs have evolved over time. Sample menus that have worked well. There's lots of good information here, and I discover new items every time I open the book. For you serious cooks who want to break free of recipes and do your own thing, I think CULINARY ARTISTRY is a great reference."
— Derrick Schneider, An Obsession with Food (March 14, 2004)

"READER ADVISORY: The following story contains explicit, mouth-watering descriptions of foods that may not be appropriate for low-carb dieters. Reader discretion is advised....AMERICAN: Chicken and dumplings: The ultimate comfort food, this simple dish made with vegetables and chicken stock epitomizes country home cooking. 'It has that wonderful savory aroma that takes the chill off you,' says Andrew Dornenburg, co-author of THE NEW AMERICAN CHEF. CHINESE: Soup dumplings: Often called 'soupy buns.' If you don't know how to eat these little suckers, they'll squirt all over you. Pick up with chopsticks (try not to poke a hole), eat the top off, drink the soup, and eat the rest. 'Part of the fun is the experience and not just the flavor,' says Dornenburg. There are countless numbers of dumplings in Chinese cuisine, including pork buns, wontons (filled pockets of dough served fried or in soup), and shumai (small, steamed dumplings with meat or seafood fillings. They are often served as a Japanese appetizer, but their origin is China, says Karen Page, co-author of THE NEW AMERICAN CHEF). They all belong in the dim sum — small appetizer — family."
— Eunnie Park, The Daily Press (May 19, 2004), The Columbus Ledger-Inquirer (April 15, 2004), The Miami Herald (April 11, 2004), The Messenger-Inquirer (April 11, 2004), The Albany Times Union (April 9, 2004), The Lexington (KY) Herald-Leader (March 28, 2004) and The Hackensack (NJ) Record (March 10, 2004)

Karen Page is quoted on Mexican cuisine for the article "Mex It Up"
— Karen Robinovitz, www.fashionwiredaily.com (March 3, 2004)

"CEOs in White: In an industry that sometimes struggles with image problems and always with labor shortages, the magnetic attraction that surrounds chefs presents an intriguingly odd dichotomy. While short-order cooks and so-called burger flippers are deemed to be career dead-enders, a craft that combines creative intellect with hands-on execution and the romance of food compels many to dream of becoming a chef (especially, it seems, hard-charging types such as lawyers and stockbrokers), even if they never act on it. Nearly a decade ago, a book debuted that perfectly tapped this gestalt just as it arced from peripheral interest to trend. Since then, BECOMING A CHEF: With Recipes and Reflections from America's Leading Chefs (John Wiley & Sons)—by Andrew Dornenburg, a chef, and his Harvard MBA wife, Karen Page—has become something of a cult classic. More than 100,000 copies have been sold and its lessons have attracted readers far beyond the kitchen. Plucked from the dialogue of top chefs such as Daniel Boulud, Susanna Foo, Gary Danko, Charlie Trotter and Susan Feniger are astute business lessons and philosophies that have turned many business people into avid readers. Warren Bennis and Tom Peters are said to be fans of the book, presumably for something other than a recipe for buckwheat risotto. With kitchen turned into metaphor and BECOMING A CHEF the roadmap, it's easy to chart parallels to success in more traditional business milieus. Looked at from that angle, the professional skills of chefs become more complex, instructive and fascinating — putting them on par with those of business titans and mavericks. For anyone who undervalues the deep pool of talent that resides in the back of the house, perhaps it's time to look more closely and glean tips that can be used in any setting.

• Like the best CEOs, chefs are driven by attitude and moxie. They're loath to accept mediocrity and rarely are undecided about the best approach to accomplish their goals.

• They live by numbers, constantly working them through in their head. They know the inputs and the impact. Whether dollars, gallons or degrees, the math must always work.

• Chefs understand with absolute certainty the importance of paying attention to everything—the big picture as well as the smallest detail. A single thing can bring down the house—even one bad clam or a bunch of unwashed green onions.

• The kitchen is their world and they know it intuitively, experientially and completely. With one glance, a chef can gauge and respond to the landscape of the day.

• Results are measurable and readily apparent. If it's working and the marketplace responds, gratification is nearly instantaneous.

• In the end, execution is all that really matters. If the plan can't be carried out, even the most brilliant ideas and business proposals will collapse like a cold soufflé.

• And finally, a chef's success—like that of a CEO—is an elusive goal and it's not easy to reach. Says Edna Lewis in BECOMING A CHEF: "Restaurant work is hard work. But you don't give up—you try to improve every day, even on the old things you do. It's a never-ending learning process."
  — Patricia Dailey, Restaurants & Institutions (March 1, 2004)

"If you were to take an overhead time-lapse photo in the kitchen of a busy restaurant, the resulting picture would reveal something like 'spaghetti junction' — blurred images of people streaking every which way in a frenzied cacophony of food preparation. Orchestrating this mad production and somehow able to bring order out of all the chaos, the executive chef emerges as the master magician of the kitchen. In the revised edition of BECOMING A CHEF, James Beard Award-winning co-authors Andrew Dornenburg and Karen Page hopscotched across the United States, conducting a rapid deployment into the kitchens of more than 60 of the nation's top chefs to glean insights into their fascinating profession. Reading like a Who's Who of Gastronomy, the famed chefs include such leading lights as Rick Bayless, Zarela Martinez, Charlie Trotter, Gordon Hamersley, Jean Joho, Gary Danko, Mario Batali, Susanna Foo, Alice Waters, Odessa Piper, Janos Wilder and Elizabeth Terry, to name just a few. In the process, each of the cooking luminaries contributed a favored recipe, everything from a treasured old family formula to original creations that hold special meaning to his development as a chef. Foodies will flip over the intriguing entries running the gamut from the mundane to the sublime. There's everything from chocolate chip cookies—actually two different recipes from two different chefs, Nancy Silverton (Campanile, Los Angeles) and Marcel Desaulniers (The Trellis, Williamsburg, Virginia)—to Tripe Stew with Spaghettini, from chef Hiroyoshi Sone, (Terra restaurant, St. Helena, California), and Jacques Torres' creation, Chocolate Crème Brulee (Jacques Torres Chocolate, Brooklyn, New York). Feast. It's a food lover's delight."
— Jack McGuire, Frequent Flyer (March 2004)

Our February 2004 e-Newsletter story about how Karen's lost diamond was recovered with the help of Fahrusha, who was cited as one of the top 10 psychics in New York City in a New York magazine cover story, appears on Fahrusha's Web site at:
http://www.fahrusha.com

"A true chefs' chef book, CULINARY ARTISTRY is not only written by chefs and includes many contributions by chefs, but it's a book that many chefs throughout the country cite as a favorite because of its respect for food and appreciation of the art of preparing fine cuisine. Many chefs and serious home cooks find CULINARY ARTISTRY their best reference book for inspiration and ideas. Insights into sensory perception, flavor profiles, seasoning matchings, food pairings, and general culinary information are all in one source. This is a book you can take to the market with you to help you select food pairings and finalize menu plans on the spot. It's also a book you'll enjoy reading for pleasure, as it lets you get into the heads of chefs and behind the scenes of professional kitchens. It will help you understand what's needed to turn the craft of cookery into a fine art. CULINARY ARTISTRY is an essential reference and must-read for anyone who loves food and enjoys the inner pleasures gained while creating it."
— www.culinaryforum.com (February 2004)

"In Defense of Bread...Health issues aside, bread brings great value to the flavor, texture and rhythm of a meal. 'It completes the meal,' said Karen Page, the James Beard Award-winning author of CULINARY ARTISTRY and THE NEW AMERICAN CHEF. 'If you don't have something to push around the sauce on your plate, that wonderful bit of sauce you can't get under the fork, we take a piece of bread and dip in.' Page's husband and co-author, New York caterer Andrew Dornenburg, said bread serves as the contrasting or, in some cases, neutralizing taste and texture of a dish. Think croutons in salad or cheese on crackers. 'Bread helps the body to say, 'OK, I'm satisfied,' ' Page said. 'It can enhance what you're eating.'"
— Carolina Procter, The Post-Tribune (February 25, 2004)

New spin on doughnuts: From CEOs to truckers, doughnuts are all the rage, and those in the business credit their comeback to Krispy Kreme marketing: Today doughnuts are served up everywhere from office potlucks to around-the-corner shops to high-end restaurants. "It's not just some generic pastry made by Hostess anymore," said New York chef and author Andrew Dornenburg. "A gourmet doughnut in New York is $2." Culinary businesswoman Karen Page has co-authored several books with Dornenburg. She said last week she went to BABBO, a restaurant owned by Food Network's Mario Batali, where she was served a dessert that mimicked doughnuts and coffee — a cappuccino sorbet served atop a fried, doughnut-like pastry.     "Doughnuts are inherently old-fashioned, and thus great comfort foods," Page said.  To go right along with that comfort is company. People rarely eat doughnuts alone. To make doughnuts is a time-intensive process, Page said. So, most people won't bother to make them at home, and that adds to their appeal, especially to people who enjoy fresh, quality food instead of prepackaged baked goods. Often, people don't even have to buy them for themselves. They pick up one — or boxes — at the office on Fridays and church on Sundays. Page credits good marketing to that success: "To sell them by the dozen, how brilliant is that? How many things come in dozens? Eggs, doughnuts, what else? "The nature is just to share them," she said. Dornenburg isn't surprised at the contradiction between the trans fat-laden doughnut and the diet craze.  "Chefs have long talked about this schizophrenia," he said. Restaurant customers will often ask for fattening sauces to be left off of foods and then order a chocolate-cake dessert. Page is certain that eventually a new food will be the rage, but a doughnut fan herself, she doesn't mind this trend.   "Hem lines go up and down," she said.   "Doughnuts will come and go."
— Amy McFall Prince, The Columbian (February 25, 2004)

"My guests tonight are...two of the most talented voices we have working in the world of food and wine today...Andrew Dornenburg and Karen Page are the husband-and-wife team that brought some of our favorite food books to life...It's a fabulous idea to use their book THE NEW AMERICAN CHEF [for its global recipes for an Oscar night global-themed dinner party]."
— Jennifer English, award-winning host, "Don't Talk With Your Mouth Full" on The Food & Wine Radio Network (February 24, 2004 - http://www.businesstalkradio.net/weekday_host/je.shtml)

"Wine and Food Festival: Mark April 28 through May 2 on your calendar and make reservations now because the Fort Bend Wine & Food Affair has drawn some of America's top chefs and winemakers to the greater Houston area for an exquisite culinary convergence. It has also drawn an enthusiastic response and tickets are going fast, said festival organizer Keri Schmidt, who expects a sellout crowd. The world-famous chef and author team, Andrew Dornenburg and Karen Page, joined by sommelier Joshua Wesson of Best Cellars, will entertain at the kick-off luncheon. Scott Tycer, one of Food & Wine magazine's top new chefs of 2003; Gale Gand, host of Food Network's 'Sweet Dreams'; and Jesse Llapitan, featured on 'At the Chef's Table,' also will make appearances. For registration information, visit online at www.fortbendwineandfoodaffair.com or call (281) 491-0216."
— The Fort Bend/Southwest Sun (February 17, 2004)

"In the Gentile household, a shared love of cooking takes a caterer and his son on a quest for the top chef, the best utensil, the finest recipe and the perfect class....Father's Day Cookbooks: Larry Gentile's cookbook collection starts in the kitchen, continues into the  den and ends God knows where. Still, he always appreciates a cookbook for  Father's Day. If Dad is a culinary enthusiast, Larry suggests: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (John Wiley & Sons, $29.95): 'Great for understanding the creative process of a chef and an  excellent reference for which ingredients work well together in a dish.'"
— Erica Marcus, Newsday (February 17, 2004)

"THE NEW AMERICAN CHEF is a wonderful book...It's already been cited as one of the year's best cookbooks...A remarkable achievement...[by] two culinarians who have really put themselves on the map."
— Pierre Wolfe, host, "America's Dining & Travel Guide"
(http://www.businesstalkradio.net/weekend_host/pw.shtml) (February 15, 2004)

Food for Love: It's All About Romance, Cupid
You know when you get it just right. The closed eyes, the mmmm, the dreamy smile. That first bite of food that was prepared with love — it can stir warm memories and amorous feelings. Getting it right means you know your love's tastes intimately. It means you cared enough to pay attention to details, to recreate a special taste that captures a certain memory or creates a spicy new one. Why is food such a powerful and universal way to show that you care? The answer may lie more in the mind than the stomach, experts say.
In some cultures, eating together signals a stronger commitment than even sex. A study of the Kwoma tribe of Papua New Guinea in the 1930s revealed that men and women could have sex, but it wasn't until she cooked for him that they were considered married.
Cooking offers many nonverbal signals — familiar noises and tempting smells from the kitchen, the sight of a lovely dish.
"It's sensual — not so much sexual — but it activates all of the senses,'' said Karen Page, who with her husband of 13 years, Andrew Dornenburg, wrote THE NEW AMERICAN CHEF (December 2003) and four other food-related books.
"Food isn't just sustenance. It can communicate so much more,'' said Page, who says that she and her husband ate their way through Quebec City and Montreal during their honeymoon in 1990. "You really need to understand it as a medium of expression, if you want to delight someone.''
Dornenburg agreed.
"It's like when you get the perfect gift for someone and she says 'How did you know?' and you say 'Well, you mentioned it two months ago,' " he said. "It doesn't have to be caviar and champagne. It has to be something special to that person.
"You might say 'Remember when we went to that little place and you said that you loved the sausage pizza? Well, I made it for you from scratch.'
"It's a matter of good listening,'' he said.
With the right atmosphere and the right selection of dishes, a meal can become a romantic, sensual experience because it becomes about wanting to give someone pleasure, about the fun of eating together, Page said.
That is one of the reasons why fondue has made such a comeback, she said. "It's playful, it touches the senses and it's something that couples or friends can do together,'' she said. "It's got the sensuality to it.''
(...)
Other foods are thought to be romantic because they are rare, expensive or create an unusual physical experience.
"There is an incredible tactical sensation that takes place when you sip champagne — the tiny bubbles in your mouth,'' Page said. "With caviar, it's the texture, the little pearls or spheres that burst in your mouth.
"It's not the kind of food that you eat every day, so it's special,'' she said.
"It can cause you to pay very close attention to the experience that you are having.''
What makes it special is that it was chosen and created just for that person. It doesn't have to be exotic or expensive, Rich said. It's more about showing that you care than showing off your culinary skills.
(...)
Dornenburg agrees and urges couples to be comfortable.
"People get so hung up on making it special that they make it too complicated,'' he said.
A special meal can be simple. Rather than going out to a fine restaurant, where you may feel tense — the menu is in French, you are ordering from a long wine list — why not stay home?
"You can have a peak experience and it doesn't have to come at peak prices,'' Dornenburg said.
"Smoked salmon on bread, finger food, is a good way to start. Follow with a braised dish — done the day before, that way you're not in the kitchen all night. It tastes better the second day, too.''
— Ann Maloney, The New York Times Regional Group (February 11, 2004)

"A belated but heartfelt 'thank you' for the James Beard Becoming a Chef Scholarship. I was absolutely thrilled when I received my award letter. As I finish my second internship at NECI, I am very excited to begin my career in this fascinating industry and explore ways in which I can fit in with it. Thank you so much for your help."
— Michelle Lee

"You've sold 100,000 copies of BECOMING A CHEF? That's something to be proud of!"
— Larry Lipson and Mark Alyn, hosts, "Taste of America" on the Cable Radio Network (February 5, 2004)

"The Book and The Cook: Restaurant Series — Thursday, March 18, 2004: Karen Page and Andrew Dornenburg at Bleu, Sheraton Rittenhouse Square, 227 S. 18th St.; 215-545-0342. The authors of THE NEW AMERICAN CHEF have planned a menu with executive chef Gerald Dougherty."
— The Philadelphia Inquirer (February 5, 2004)

"Updated favorite: Co-authors Andrew Dornenburg and Karen Page have expanded, updated and revised BECOMING A CHEF. The James Beard award-winning classic features candid advice from nearly 70 chefs, who share their significant influences, memorable meals and favorite books. The new edition features more than 60 new black-and-white photographs and more than 50 recipes from the featured chefs. Sidebars feature advice and information ranging from choosing a career path to the importance of travel to a chef's professional development."
— The Daily Herald (February 4, 2004)

My Most Romantic Valentine's Day Ever — Karen Page: "When my husband Andrew Dornenburg was a restaurant chef, I spent years as a Valentine's Day 'widow' while Andrew cooked for other men's dates. As restaurant insiders, we knew that February 14 was the single busiest night of the year, making it hard to get a great meal, let alone a reservation. A few years back, he launched his own catering company which gives him much more flexibility (e.g., being able to say 'no' to Valentine's Day gigs, so we can be together at long last!)....This year, instead of going out for dinner, we had our most romantic Valentine's Day ever by going out for a romantic four-hour lunch instead. We turned it into a daylong celebration by seeing a double feature afterward, then (instead of fighting the crowds!) relaxing at home that night with a split of Moet & Chandon champagne and chocolate."
— Sara Eckel, Ladies Home Journal (February 2004)

"What's a meat lover to do? As it turns out, foodies share your worries — and have some tasty solutions...The other white meat is a great alternative to beef, say culinary authors Karen Page and Andrew Dornenburg. Plus, pork skips the scald-and-chill tanks in which chickens bathe — and sometimes become waterlogged. Chefs also crow over duck — half a bird provides more than a day's worth of protein. Of course, meat and fish aren't the only protein sources around. One cup of the nubby grain quinoa has more protein than even a broiled hamburger." — Michelle Andrews, U.S. News & World Report (week of February 4, 2004)

"'Apply the six-month rule,' suggests Andrew Dornenburg, co-author of THE NEW AMERICAN CHEF: Cooking With the Best Flavors and Techniques From Around the World. 'Wait six months before you try the restaurant of the moment; it takes that long for it to get up to speed.' And what about the more-established places? 'Google them,' says Dornenburg's co-author, Karen Page. 'Word of mouth is fine, but dining out is not only about food; you can enhance your experience by educating yourself about a restaurant's history, location, clientele, as well as their menu to make sure it is exactly what you enjoy'."
— Richard Torregrossa, The San Diego Union Tribune (February 1, 2004)

Mickey Sherman, Chef Linda Japngie, Jimmy Rodriguez,
Tricia Walsh-Smith, Steve Gettinger at Jimmy's Downtown

"Jimmy’s Downtown was the venue where invited guests celebrated the launch of Andrew Dornenburg and Karen Page’s two new books, THE NEW AMERICAN CHEF and BECOMING A CHEF. The James Beard Award-winning duo enjoyed cocktails and hors d’oeuvres (by rising celebrity chef Linda Japngie) with supportive friends who included Mitchell Burgess, Robin Green, Addie and Gary Tomei, Gael Greene, Calvin Trillin, and Barbara Corcoran."
— Joan Jedell, The Hampton Sheet (January 2004)

"An all-star lineup of cookbook authors, past and present, convenes to discuss the slow-cooking technique called braising....In our ongoing commitment to dispensing culinary lore, the Good Eating section today presents a seminar with great cooks discussing an important cooking technique. Since some of our participants are dead and some alive, it seems fair to level the playing field by asking each of them to speak through a book...Therefore, please greet James Beard, Daniel Boulud (from THE NEW AMERICAN CHEF), Julia Child, Madeleine Kamman, James Peterson, Joel Robuchon, and Irma S. [and Marion] Rombauer. An unnamed journalist will moderate."

— William Rice, The Chicago Tribune (January 28, 2004), as well as The Albany Times-Union (March 24, 2004), The Columbus Ledger-Enquirer (March 17, 2004), and the San Luis Obispo Tribune (March 17, 2004)

"New Link: Andrew Dornenburg and Karen Page: These James Beard Award winners have a page I'll likely be visiting often. Their restaurants section is what originally snagged me — since they appear to live in New York City which I frequently visit on business. However, I also intend to poke through their recipes too."
— www.of2minds.org (January 24, 2004)

"BECOMING A CHEF by Andrew Dornenburg and Karen Page is the unlikely book that is garnering some high-profile business fans — among them Warren Bennis and Leonard Schlesinger. Why? Because, as the authors themselves point out, probably no one works harder than chefs nor knows more about pleasing customers. Among the U.S. chefs featured in the book is one who has his staff give a 'mood rating' on a scale of 1 to 10 to every customer who walks into the restaurant, and focuses on having each hit a 9 or a 10 by the time they walk out the door. To achieve this, he and his staff consider every aspect of what [chef Patrick] O'Connell has identified as 'the five stages of dining: anticipation, trepidation, inspection, fulfillment, and evaluation'."
— www.the nub.net (January 23, 2004)

"My guests tonight are two of my very favorite people in the food world....I love the way that they write, I love the way that they think, I love the way that they see things differently than everybody else. And I love the way that they're living what they're writing about...They're cultural anthropologists...They're the Jane Goodalls of the chef world: They've taken us into the jungle, and we've watched the chefs in their native habitat. I'm really delighted that Karen Page and Andrew Dornenburg have helped us understand this magical world of people who feed us and excite us and inspire us and entertain us....If you haven't discovered them yet, please do so. Their efforts are so well done and so worthwhile."

— Jennifer English, award-winning host, "Don't Talk With Your Mouth Full" on The Food & Wine Radio Network (January 22, 2004 - http://www.businesstalkradio.net/weekday_host/je.shtml)

"Ordering an expensive drink is tricky territory when you're not footing the bill. We asked some experts about high-end wine and cocktail etiquette. Here's what they told us. Andrew Dornenburg and Karen Page, authors of BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT and THE NEW AMERICAN CHEF: It's impolite to order wildly expensive wine (spirits tend not to reach the price stratosphere as quickly as wine can) during a 'get to know you' business dinner or date where you're being hosted or you're splitting the check, unless it's been discussed. Typically, you should follow your host's lead. Even if you are the host and paying the check, it may make your guests uncomfortable if you order the most expensive bottle of wine on the menu. Your date might fear that something will be expected in return. Or your guest might be intimidated by a lack of knowledge about wine, or be afraid of not sharing the same tastes."

— Courtenay Edelhart, The Indianapolis Star (December 29, 2003), The Delaware News Journal (January 21, 2004), The Asheville Citizen-Times (January 22, 2004), The Cincinnati Enquirer (February 20, 2004), Tulsa World (February 25, 2004), and The Tennessean (May 26, 2004)

"The fifth book by husband-and-wife team Andrew Dornenburg and Karen Page, THE NEW AMERICAN CHEF addresses how essential international flavors and techniques are in today's American kitchen. The authors believe that the widespread accessibility of exotic ingredients and desire to learn authentic cooking techniques has actually outpaced American cooks' understanding of how to successfully integrate both ingredients and skills in cooking. As a result, Dornenburg and Page interviewed [dozens of] chefs who give lessons on cooking techniques and cultural history and recommend ingredients in Japanese, Italian, Spanish, French, Chinese, Indian, Mexican, Thai, Vietnamese, and Moroccan cuisine....Chefs can benefit from learning what is unique and important about each cuisine, and then practice recipes exemplifying the above."

— Melanie Wolkoff, Chef magazine (January 2004)

"This book (THE NEW AMERICAN CHEF) is phenomenal."

— Pat Miller, "The Gabby Gourmet" on KHOW Radio  (January 10, 2004 — www.gabbygourmet.com)

"My guests today are Andrew Dornenburg and Karen Page....They're very prolific writers whose fifth book is THE NEW AMERICAN CHEF, which is like a textbook on 10 different cuisines — except that it's fun to read. Their books are extremely popular among, and indeed essential to, chefs in America."

— Arthur Schwartz, "Food Talk" on WOR Radio  (January 8, 2004)

"THE NEW AMERICAN CHEF by Andrew Dornenburg and Karen Page promises 'cooking with the best of flavors and techniques from around the world.' The authors are James Beard Award winners. They have collected more than 100 recipes and insights from a stellar range of chefs and food writers, including Mario Batali, Alain Ducasse and Paula Wolfert. The focus is on 10 cuisines: Chinese, French, Indian, Italian, Japanese, Mexican, Moroccan, Spanish, Thai and Vietnamese. The result: a feast of food lore with the promise of much good eating."

— Janet K. Keeler, St. Petersburg Times  (January 7, 2004)

"Cooks celebrate food melting pot: Our kitchens are a great place to sample the diversity of influences that make up the culture of the United States. That inviting idea doesn't lack for guidelines: Among the wealth of cookbooks lined up to choose from are many offering traditional dishes adapted or evolved from ancestral sources. Here are a few to look at: THE NEW AMERICAN CHEF by Andrew Dornenburg and Karen Page promises 'cooking with the best of flavors and techniques from around the world'."

— The Columbian  (January 6, 2004)

"Local restaurateurs are taking the fast food concept and combining it with upscale quality to dish up a new trend: fast casual dining....Customers' palates became particularly refined during the 1980s and 1990s, when they didn't think twice about splurging on meals, said Karen Page in New York City. She's the author of numerous culinary books that include BECOMING A CHEF and THE NEW AMERICAN CHEF. 'Once you've had a taste of that, it's hard to go back to anything else,' she said. 'People know a lot more about food than they did before. They really want to have foods that are more interesting. Consequently, restaurateurs ranging from the corporate giants such as McDonald's to celebrity chefs such as Wolfgang Puck began responding to customer demands — in a form that boosts profits with higher volume from a larger customer base and lowers labor costs with a smaller wait staff. Puck, who gained fame with the tony Spago in Los Angeles, is now associated with fast-casual eateries that can be found in airports throughout the country. McDonald's owns Chipotle Mexican Grill, which has three Tucson locations. 'They're bringing a new level of deliciousness to that low-price point,' Page said."

— Shella Jacobs, The Arizona Daily Star   (January 3, 2004)

"Which flavors go best together? You could spend a lifetime traveling the world in pursuit of a catalog of answers. There are tons of clasic food pairings: apples and cinnamon, chocolate and bananas, tomatoes and basil, and champagne and caviar are familiar ones. In their book CULINARY ARTISTRY, Andrew Dornenburg and Karen Page came up with lists of tried-and-true 'flavor pals.' (Their book is full of valuable advice for cooking professionals, and I highly recommend it to anyone considering a kitchen career.) Food pairings are, and have always been, the most elusive culinary information I know of, perhaps because there are no clear right or wrong answers. I remember begging my CIA instructors for published resources. Unfortunately, CULINARY ARTISTRY didn't exist at the time."
— Rocco DiSpirito, Flavor (Winter 2004)

To view media coverage from 2003, click here.

CULINARY CONTEXT....

"The husband-and-wife authors Andrew Dornenburg and Karen Page, whose books include CHEF'S NIGHT OUT, were having dinner with a restaurant manager Steve Beckta of 11 Madison Park, on his night off.  There they were, deep inside Inside, a West Village restaurants where cell phones are supposed to be turned off.  When Mr. Beckta's guess-what rang...Prime Minister Jean Chretien of Canada came on the line..."

— James Barron, The New York Times  (Sept. 17, 2002)

"For a celebration of the 99th birthday of James Beard, Patrick O'Connell, chef-owner of The Inn at Little Washington, cooked a birthday dinner at the Four Seasons on Sunday.  After such guests as the chef Charlie Trotter and authors Andrew Dornenburg and Karen Page had finished their Maine lobster with potato gnocchi...."

— James Barron, The New York Times  (May 7, 2002)

"...a party at the Murray Hill apartment of Karen Page....Well, it included a meal, because Ms. Page and her husband, Andrew Dornenburg, have written several books.  Dining in with the authors of DINING OUT:  Secrets From America's Leading Critics, Chefs and Restaurateurs....everything from red pepper soup to individual chocolate souffles — and then some."

— James Barron, The New York Times 

"Chowhound is a forum where food lovers can argue over the best catfish po'boy in DC....Site users include food critics (Gourmet's Jonathan Gold), celebrity chefs (Anthony Bourdain), and authors (Andrew Dornenburg, Karen Page, Calvin Trillin)."

—Leslie Brenner, Travel & Leisure 

"To us, backlist is extremely important. That's really how we grow and survive. BECOMING A CHEF is an example in which we had one book and from that came CULINARY ARTISTRY and DINING OUT, and now new books are being written by both these authors. Every time we publish a book by these franchise authors, we find a rejuvenated interest in our backlist."

—Pam Chirls, senior culinary editor at John Wiley & Sons, as quoted in Publishers Weekly

"BECOMING A CHEF by Andrew Dornenburg and Karen Page...was actually more than a cookbook, and launched a new dimension in food writing, creating a standard for a whole new genre."

—Pam Chirls, senior culinary editor, John Wiley & Sons, as quoted in The (Hackensack, NJ) Record 

"Congratulations on the new book and thanks for all of the great food [which Andrew prepared for Oscar-winning actress Shirley MacLaine during her October '03 book tour stop in Manhattan]!"

—Brit Elders, CEO, ShirleyMacLaine.com

"Karen Page (MBA '89) is a consultant to Fortune 500 food companies in marketing strategy, culinary trends, and new product development. 

Q.  Do restaurant chef/owners have management lessons for the rest of business?

A.  Absolutely.  One acclaimed owner assigns a mood rating on a scale of one to ten to every patron he seats.  Every diner must be in a nine or ten mood when they leave; the restaurant will do whatever is necessary to ensure that.  A qualitative experience quantitatively — it's a case study in successful customer service and service management.

Q.  What's the most memorable meal you've ever had?

A.  It was at the establishment I just mentioned:  The Inn at Little Washington in Virginia, which some rate among the best restaurants in America.  The food, wine, ambiance and service combine to form a sublime experience.  It's the only restaurant where I've ever felt unconditionally loved — and that's not an overstatement.  I can't wait to go back!"

—Harvard Business School Bulletin

"Your books BECOMING A CHEF, CULINARY ARTISTRY and DINING OUT are truly, truly delightful.  They are favorites among our staff, and are routinely given as gifts during the holidays.  As a group of dedicated, food-crazed social scientists, we are delighted to see the systems model of creativity so wonderfully applied to the world of eating well.  The books capture perfectly what this model intends to describe.  We wish our students could get the knack of it as well as you have....You have brought something truly delightful into the world with these works."

— Jeremy Hunter and Mihaly Csikszentmihalyi (best-selling authorof Flow), The Quality of Life Research Center, Claremont Graduate University (Claremont, CA)

"We are great fans of your books.  Come see us if you ever get down to Charleston! Cheers,"
— Nunally Kersh & Robert Stehling, Hominy Grill (Charleston, SC)

"Damon Runyon reportedly said that everything in life is 6 to 5 against. With buying a cookbook, the odds against satisfaction are much worse.  Two of the exceptions are your BECOMING A CHEF and CULINARY ARTISTRY.  All of us professionals are winners in this rare instance.  Congratulations."

— George Lang, legendary restaurateur, Cafe des Artistes (NYC)

"Our April issue tells you where to stay, eat, and play on six exceptional Greek isles.  Here, Karen Page and Andrew Dornenburg — James Beard Award-winning authors of CHEF'S NIGHT OUT and DINING OUT — tell you where to go for a taste of Greece in the U.S."

— Heather Morgan, National Geographic Traveler  (April 2002)

"I draw inspiration from many cookbooks.  I do, however, enjoy the whole series of books from Andrew Dornenburg and Karen Page:  BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT and CHEF'S NIGHT OUT.  All, I believe, are must-reads for anyone who is passionate about cooking and, most importantly, eating."

— Larry Nauman, executive chef, Trattoria Fratelli (Lebanon, PA)

"I just have to say that you guys have done a great service to this industry.  Your books are on my 'must have' list of literature, texts and periodicals that I dole out to my apprentices and cooks when they start working for me."
— Paul Silva, chef (Toronto, Canada)

"We think your books are wonderful....We really respect all the work you put into each publication."

— Karen and David Waltuck, co-owners, Chanterelle (NYC)

"Through their four books, authors Andrew Dornenburg and Karen Page have offered a unique chef’s-eye view of the contemporary American culinary world. Their first book, BECOMING A CHEF, is a realistic look at what it takes to become a chef and the routes that various well-known chefs have traveled; it won the 1996 James Beard Book Award for Best Writing on Food. (A technologically up-to-date second edition of Becoming a Chef is already in the works.) CULINARY ARTISTRY and DINING OUT dealt with the working creativity of chefs and food criticism, respectively. Their fourth and latest effort, CHEF'S NIGHT OUT, is both a paean to the important role that dining out plays in a culinary education and a city-by-city directory of the restaurants where chefs most like to eat."

— Institute of Culinary Education (NYC)

While we had previously featured the quotes from the books THE FOURTH STAR and 1001 WAYS TO MARKET YOUR BOOKS below, a late October 2003 perusing of the new Amazon.com feature that searches books for such references yielded a few more, which we then added:

An excerpt from the 2002 book THE FOURTH STAR:  Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant by Leslie Brenner (Clarkson Potter):

Boulud is on the phone again.  "Cynthia Penney and Andrew Dornenburg are here," he announces.  "They just got here."  It's 1:05.  Andrew Dornenburg is co-author, with his wife Karen Page, of three chef-related books...They're now working on a book called CHEF'S NIGHT OUT for which they're interviewing chefs across the country to find out where they like to eat when they're not working.  As with their other books, they have interviewed Boulud for this one.  Dornenburg spent years working as a chef as well.  Cynthia Penney, for her part, is an American journalist who's writing a piece for the British magazine Waitrose Food Illustrated.  After she and Dornenburg have lunch, she'll interview Boulud.

An excerpt from the book THE SOUL OF A CHEF by Michael Ruhlman:

...Food critics and media were increasingly important to the restaurant scene; indeed, an entire book, called DINING OUT, by Andrew Dornenburg (a bona fide chef) and Karen Page, was devoted to restaurant critics and criticism.

An excerpt from the book GUTSY WOMEN:  More Travel Tips and Wisdom for the Road by Marybeth Bond:

"There are three items that can provide nourishment and energy for positive change:  the air you breathe, the food you eat, and the ideas you ponder.  Travel can literally import a breath of fresh air....Eating new and different foods can nourish the spirit as well as the body."

—Karen Page, BECOMING A CHEF

An excerpt from the book THE RESTAURANT:  From Concept to Operation by John Walker and Donald Lundberg:

The skills, talents and perseverance required to become a chef are told in detail in BECOMING A CHEF by Andrew Dornenburg and Karen Page.  The book is valuable reading by anyone wishing to know about the skills, temperament and the time required to undertake a chef training course [sic].

An excerpt from the book 1001 WAYS TO MARKET YOUR BOOKS by John Kremer (Open Horizons):

Here's one more example from Karen Page, co-author of BECOMING A CHEF.

Weeks before the book's pub date, we sent out 3000+ letters and postcards, at our own expense.  We got on the phone and called cookbook specialty stores to introduce ourselves, and asked whether they planned to carry our book.  We offered to speak everywhere from bookstores to book fairs to adult education programs.  We learned that autographed books sold better than non-autographed books, so once the book was published, we made it a habit to stop by bookstores during our business and pleasure travels to sign our books and chat with bookstore personnel.  We sent copies of our books to our friends in the media (as well as their friends).  We never let up.  And, sure enough, things started to happen.

Our book's first printing of 7500 copies sold out before its official pub date.  Through our efforts, we landed an interview with Matt Lauer on "The Today Show," while dozens of chefs cheered and waved whisks at the TV cameras outside NBC's Rockefeller Center studios!  Within a couple of months, the book went into its fourth printing.  By the end of the year, Borders cited  BECOMING A CHEF as one of its top five bestselling cookbooks nationally for 1995.  And in 1996, it was honored with the James Beard Book Award for Best Writing on Food.  Even today, the book still gets its fair share of press -- within the past few weeks, in publications ranging from Newsweek to Forbes!

Our publisher [Van Nostrand Reinhold] is not known for promoting its books via media tours, but when they saw how our efforts resulted in such unprecedented sales, they got behind us and sent us on a 20-city tour for our second book CULINARY ARTISTRY.  Published in November 1996 (and in bookstores for barely eight weeks), we were told it was the company's best-selling book for 1996.

The moral of the story?  No one is in a better position to sell a book than its author.  Like it or not, your efforts as an author will largely determine your book's failure or success.

[Postscript:  While we still believe that authors play a large role in determining their books' success, it's been pointed out to us — and we of course agree — that certain crucial factors, such as the publisher's determination of a book's format and pricing, may be beyond an author's control.]

To view media coverage from 2003, click here.