"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 2005

"Literary Couples....Jonathan and Faye Kellerman....Andrew Dornenburg and Karen Page....Zadie Smith and Nick Laird."
— Public Library Discussion List (December 29, 2005)

"Days of Wine and Headaches...and Gratitude" by Andrew Dornenburg and Karen Page appears in The Huffington Post.
—HuffingtonPost.com (December 25, 2005)

"Professional Cooking #5 Bestselling Book, and #2994 Overall Bestseller on Amazon.com: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Amazon.com (December 20, 2005)

"#1453 Overall Bestseller on Amazon.ca: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Amazon.ca (December 20, 2005)

"Books to Buy Your Favorite Foodies: CULINARY ARTISTRY is great for sparking creativity and learning flavor pairing and seasonality."
—RestaurantWidow.com (December 15, 2005)

"It must be all right to drink wine in a box. Chef Daniel Boulud launched his new Dtour Macon-Villages wine -- which comes in cardboard tubes (at $37 apiece) holding the equivalent of four bottles -- at his apartment above restaurant Daniel the other night. ' This is wine to enjoy at home, so I thought I should celebrate it in my home,' Boulud told the likes of Food & Wine editor Dana Cowin, Baroness Sheri de Borchgrave and food writers Andrew Dornenburg and Karen Page. Boulud whipped up everything from foie gras and tuna tartare to lobster. Boulud's wife Micky prompted envious longing among some guests when she confided she has an intercom in her home office connected to Daniel's kitchen downstairs, allowing her to order takeout for herself and her guests whenever she likes."
—Richard Johnson, "Page Six," THE NEW YORK POST (December 9, 2005)

"Janine Chew...enjoys working at Barbara Jo's Books to Cooks....Janine's top five [favorite cookbooks] include French Laundry by Thomas Keller, CULINARY ARTISTRY by Andrew Dorenburg and Karen Page, Appetite for Life: A Biography of Julia Child by Noel Riley Fitch, Fine Chocolate by Jean-Peirre Wybaw, and Hungry Planet by Peter Menzel."
—Barbara Jo's Books to Cooks (Vancouver) (December 2005)

"The 400: With a nod to a previous era's Mrs. Astor, we offer our selection of 400 NYC links. The selections, thoroughly subjective, include everything from large institutions to single-person blogs, but we think the city is better for each of them: BecomingAChef.com."
—Charlie Suisman, Manhattan User's Guide (October 31, 2005)

"The women at The Gingersnap Bakery, in Phoenix, will be sorry to lose their intern, Patrick Diehl, come spring. 'Although he will be leaving us eventually, we all know that he will go far in whatever field he chooses,' writes Gingersnap manager Jennifer Johnson, who nominated Diehl for 'Cook of the Week.' Favorite cookbook: Favorite titles include Sweet Seasons: Fabulous Restaurant Desserts Made Simple by Richard Leach, The Bread Bible by Rose Levy Beranbaum, CULINARY ARTISTRY by Andrew Dornenburg and Karen Page, and The Anatomy of a Dish by Diane Forley and Catherine Young."
— Margaret McCormick, Syracuse Post-Standard (October 30, 2005)

"Top 1000 Overall Bestseller: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Amazon.ca (October 30, 2005)

"What should you never, ever do or say when making a dinner reservation? Don't have an entitlement mentality. 'Don't act entitled,' says Andrew Dornenburg, one half of a husband-wife writing team of culinary books. 'We hate that. We hate that when you order, we hate that when you make reservations.' Don't concoct a connection. 'Don't say you know someone you don't know,' says Dornenburg. One New York City chef routinely tells his staff, 'I have three friends. Here's who they are,' Dornenburg says. If anyone else calls seeking a table and dropping his name, his staff is advised not to bite. Don't play the celebrity card. Don't call and drop a 14-karat name unless Jennifer Lopez really is joining you later. 'Don't lie,' says Karen Page, who writes about dining with husband Dornenburg. 'Once they find out you're a liar, you're banned forever,' she says. Don't resort to cliches. A phrase to avoid: Do you know who I am? Says Page, 'That's a little overused.'"
—The Sun-Sentinel (October 15, 2005)

"Bestsellers for  September 23 - September 30, 2005: #4) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Barbara-Jo's Books to Cooks/Vancouver(October 2005)

"Professional Cooking #2 Bestselling Book: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Amazon.com (September 30, 2005)

"#1216 Overall Bestseller: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Amazon.ca (September 30, 2005)

"If Jean-Georges Vongerichten is New York's highest-paid chef, as reported in New York magazine (at $6 million), maybe it's because he's also its busiest. The other night, he personally prepared hors d'oeuvres at the ribbon-cutting ceremony for the new Relais & Chateaux office at 148 E. 63rd St., along with New York's second-highest-paid chef, Daniel Boulud (at $4 million) of restaurant Daniel and Patrick O'Connell of the Inn at Little Washington in Virginia. Just hours later, Vongerichten was back at Perry Street overseeing dinner for a packed restaurant that included several tables of food professionals -- from chef Kerry Heffernan of Eleven Madison Park dining with Ecco Press publisher Dan Halpern; to authors Andrew Dornenburg and Karen Page dining with Court TV's Rikki Klieman and Democratic strategist Robert Zimmerman; to Mario Batali (New York's third-highest-paid chef, at $2 million) and his wife, Susi Cahn, dining with another couple and celebrating Mario's 45th birthday."
—Richard Johnson, "Page Six," THE NEW YORK POST (September 25, 2005)

"Dream Jobs 2005: The Life-Expanding, 24/7, Work-and-Play (& Change the World) Adventure Plan. Rogan Lechthaler: Sous-Chef...The Bottom Line: Sous-chefs make $30,000 to $45,000 a year. Interested? Land a kitchen job and work your way up, says Lechthaler, who bypassed cooking school (though many of his colleagues took that path). Look for openings at www.ihirechefs.com; for a primer, read the book BECOMING A CHEF (John Wiley & Sons, $30), by Andrew Dornenburg and Karen Page."
—Outside magazine (September 2005)

"One night a few years ago, a party of diners was seated at a quiet table in the back of Tribeca Grill in New York City -- then the hot new place to be. They looked around and felt out of the action, tucked away in the back. So they asked to move, and the management obliged. They could see their old table as they settled in up where the action was. They could see, too, as Robert De Niro -- one of the owners -- sat down at a table right next to it with a group of hotshot friends. Could this heartbreak have been avoided? Probably not. But it does, to an extent, illustrate one tenet of finding that elusive 'good table,' says Andrew Dornenburg, a chef and co-author with his wife, Karen Page, of numerous culinary books. 'You make the table,' Dornenburg says. 'And you have to know what you're looking for.' But what exactly is a good table, and how do you get one? Dornenburg is a chef and author, and Page has an MBA from Harvard University. Together, they've written about the art of dining, including DINING OUT: Secrets From America's Leading Critics, Chefs, and Restaurateurs. And they know how to get a great table. They and some seasoned local restaurateurs served up some strategies for winning the Great Restaurant Reservation Game...."
—Jan Uebelherr, THE MILWAUKEE JOURNAL-SENTINEL (September 9, 2005)

In one scene, the titular character (played by Steve Carell) walks into a bookstore to hit on a woman who works there. He passes a section of cookbooks on which THE NEW AMERICAN CHEF is prominently displayed on the top shelf.
—"The 40 Year Old Virgin" movie (opened August 19, 2005)

"A TASTY MELTING POT: As more Americans travel overseas, people are no longer satisfied with an Americanized version of immigrant food. 'We fall in love with Thai food, then we want to come home and re-create it,' says Karen Page, the author, with husband Andrew Dornenburg, of THE NEW AMERICAN CHEF, a tour of global techniques and ingredients."
—Michelle Andrews, U.S. NEWS AND WORLD REPORT (August 15, 2005)

"...Later, I asked chef Randy King about his cooking philosophy. 'Tastes, textures and temperatures,' he replied, getting as excited to talk about entrées as hipster guitarists get discussing boutique distortion pedals. His creativity was further revealed when I spied him culling inspiration from CULINARY ARTISTRY."
—Ryan Peck, BOISE WEEKLY (July 20, 2005)

"COWBOY COOKIN'....Some emasculating New York women will love the granelli at Cesare Casella's new restaurant Maremma, which features 'Italian cowboy cuisine.' Casella, who made his reputation with Beppe, had such gourmets at the West 10th Street eatery's soft opening Tuesday night as Four Seasons co-owner Julian Niccolini and his wife, Lisa, Bloomberg Radio restaurant reporter (and Sirio Maccioni biographer) Peter Elliott, restaurateur Charles Baum (son of Joe), and husband/wife foodies Andrew Dornenburg and Karen Page. In addition to 'sloppy Giuseppes' and 'Wild Boar Cody' (pappardelle with chocolate wild boar sauce), Casella served a plate of 'granelli' — walking off with a shrug and a smile when asked what the dish was. Experienced restaurateur that he is, Casella apparently knew that 'deep-fried calf testicles' just doesn't have the same ring to it. (To his credit, they were perfectly cooked — and a deal priced at $8!)"
—Richard Johnson, "Page Six," THE NEW YORK POST (July 14, 2005)

"Ottawa takes New York: Beckta Dining & Wine wows American opinion makers at a dinner to showcase Canadian wine and food....The dinner, although a bit slow between the halibut and beef courses, was impressive; the wines were perfect matches. 'What this achieved tonight was a sense of place,' says Andrew Dornenburg. Mr. Dornenburg and his wife, Karen Page, are co-authors of such acclaimed texts as THE NEW AMERICAN CHEF and BECOMING A CHEF, to name just two. Both were effusive in their praise for the performance of the visiting Canadians. 'It's not hard to impress most people with foie gras. But this crowd has eaten a lot of foie gras,' he said, 'and even they were impressed tonight. The B.C. morels with the lobster were so beautiful, so delicate, they were perfect. I truly felt like everything came direct from the farm to the restaurant,' Mr. Dornenburg said. 'I felt a sense of place, a sense of the farm and the land, and I think that's what came through tonight. As for the wines, while they were all from Canada there were a couple of times I felt we were in France. The wines were absolutely spot-on.' Ms. Page felt the dinner went far beyond any stereotype of Canada as a land of maple syrup and ice wine. 'It showcased some of the wonderful produce, meats, cheeses and wines,' she said. 'You know, it's hard to cook in a kitchen that's not your own. You don't know where everything is, you don't know how hot the stove cooks, or how low. To master it at this level for such a discriminating audience I think is very impressive,' Ms. Page said. 'It was a wonderful performance. My fear for Steve Beckta is that someone from New York may try to hire Steve Vardy to come to Manhattan.' Oh, don't even think it. We like him just where he is, thank you."
— Ron Eade, The Ottawa Citizen (June 15, 2005)

"Last Call: Word that chef Andrew Carmellini would be leaving Cafe Boulud to open a new eatery with restaurant group Marc US prompted a frenzied rush to the East 76th Street restaurant. The other night, as Rikki (Mrs. Bill Bratton) Klieman and cookbook author Karen Page jointly celebrated their birthdays, Susan Lucci and Kate Spade were in the overflow crowd. Carmellini and his partners have been looking at restaurant spaces in the East 20s for a likely Fall 2005 opening."
— Richard Johnson, "Page Six," The New York Post (May 10, 2005)

"Amazon.com's top-selling books in Fairfax, VA: #7) CULINARY ARTISTRY by Andrew Dornenburg [and Karen Page]."
— Fairfax News (April 24, 2005)

"Amazon.com's top-selling cookbooks in Cleveland: #7) CULINARY ARTISTRY by Andrew Dornenburg [and Karen Page]."
—The Cleveland Plain Dealer (April 10, 2005)

"The following bidders have won autographed books in the silent auction at the Warren Public Library: Patricia Tuttle, False Profits; Kathy Bassford, Chicken Soup for the Soul, Christmas Treasury; James Keefe, Homegrown Democrat; and John Prunier, THE NEW AMERICAN CHEF."
—The Worcester Telegram (April 10, 2005)

"THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World. Andrew Dornenburg (Head Chef and Sommelier) and Karen Page (MBA from Harvard Business School) comprise one of those unusual couples on the American gastronomy scene. Together they have written five books on the culinary arts, all of which have either been finalists or nominated for prestigious honors, such as the James Beard Award. In this book they tackle the influence of global cuisine and the training of chefs in the American restaurant world. It sounds simple, but the assimilation and 'integration' of the enormous variety of new ingredients requires a profound understanding of traditional cuisines, their bases, history and customs. The authors prove entertaining and intelligent in their consultations with outstanding experts in the ten most ifluential cuisines: Japanese, Italian, Spanish, French, Chinese, Indian, Mexican, Thai, Vietnamese and Moroccan. This is not meant to be an encyclopedia, but rather an attempt to elucidate the essential keys to these varied culinary traditions. Experts consulted on Spanish cookery include: from Asturias, Jose Andres, Head Chef of Jaleo in Washington, DC; from Catalonia, Mariano Aznar, Head Chef at Solera in New York; Galician Rufino Lopez, owner of Solera; and three Americans: Jim Becker, Head Chef and owner of Catalonian restaurant Rauxa in Boston; Ron Miller, Maitre d' at Solera; and Penelope Casas, author and successful advocate of Spanish cuisine in the United Sates....They all emphasize that simplicity and first-rate ingredients are of the utmost importance in Spain, and that proper handling is ultimately much more difficult."
—Gabriela Llamas, Spain Gourmetour (Jan-April 2005)

"Best food newsletter? The one we enjoy most is the monthly from authors Andrew Dornenburg and Karen Page. You can read it here and then sign up for a free subscription. In this month's issue, they talk about the world's greatest restaurant. You'll have to read it to find out what their pick is."
—Charlie Suisman, Manhattan User's Guide (March 29, 2005)

"Karen Page (WCAS83) of New York City was a finalist for the 2004 International Association of Culinary Professionals Cookbook Award for the book THE NEW AMERICAN CHEF: Cooking With the Best of Flavors and Techniques From Around the World (John Wiley & Sons, 2003), which she co-wrote with her husband, Andrew Dornenburg. It was named one of the year's best culinary books by the Chicago Tribune and New York magazine among others."
—Northwestern Perspective (Spring 2005)

"Culinary writers Karen Page and Andrew Dornenburg have penned four cookbooks: BECOMING A CHEF, CULINARY ARTISTRY, CHEF'S NIGHT OUT and THE NEW AMERICAN CHEF. Visit their website for more information."
—Sally Bernstein, Sallys-Place.com (March 28, 2005)

"Rush Hour Gourmet: Murghi Masala Tikka is perfect casual party fare — exciting flavors, familiar yet different, and, best of all, quick and easy to prepare if you plan ahead. Even made on impulse, it can be ready in an hour. It appears in THE NEW AMERICAN CHEF: Cooking With the Best of Flavors and Techniques From Around the World by Andrew Dornenburg and Karen Page (Wiley; $29.95)."
—Marilynn Marter, The Philadelphia Inquirer (March 24, 2005)

"Over the years I have amassed quite a library of cookbooks. Some of them have been invaluable sources of information and inspiration while some have been good for not much but the pictures (and a couple have only been good for lighting the BBQ). I think that they are still an indispensable tool for any chef, home gourmet or student. I thought that today I would share some of my favourite and most trusted cookbooks with you....House's Top 5: #5) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is an instant classic. It's actually one of those types of books that you can just sit down with and read. It takes you through the seasons, explaining what's seasonal and putting groups of food into flavour pairings that are incredible. It's truly a book of inspiration. A sister book called BECOMING A CHEF is a real-life look at what it takes for those of you considering 'chef' as a career choice."
—Richard Moorey, The Chronicle-Journal (Ontario) (March 23, 2005)

"Eat Out, Eat Right: Dining out without blimping out: It can feel like a mission impossible, especially in light of today's portion sizes. A recent study in the American Journal of Public Health showed average portions in takeout joints, fast-food outlets, and family restaurants to be 2 to 5 times greater than 30 years ago. It is possible to stay slim in the face of super-sized servings and mouth-watering menus, however. To find out how, we talked to restaurant critics, pastry chefs and other culinary professionals, many of whom eat out 5 to 10 times a week and taste fattening treats all day long. Here are their tips for keeping trim and resisting temptation.... Request less. "Like everyone, there are times when our willpower is weak. For example, PJ Clarke's has some of the best onion rings in New York City, but the only portion size is a plate that could feed four linebackers. It may sound crazy, but to us it's worth an extra few bucks to ask our waitperson to charge us full price and bring only half an order,"
said Andrew Dornenburg and Karen Page, co-authors of THE NEW AMERICAN CHEF."
— Alicia Abell, health.com (March 2005)

"Molecular gastronomy and kitchen chemistry: On this page you will find background material, books and links related to the popular science lectures 'Kitchen chemistry and everyday chemistry,' 'More kitchen chemistry' and 'Molecular gastronomy' given at the University of Oslo and other places....These following books are written more like essays and are delightful reading. They all circle around food and include more or less about the science of food and cooking....Andrew Dornenburg and Karen Page: CULINARY ARTISTRY (1996, 426p)."
—Martin Lersch, Department of Chemistry, University of Oslo (Norway) (March 16, 2005)

"Bestselling Cooking, Food & Wine titles on Amazon.com for March 2005: #87) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. (Overall National Site-Wide Ranking: #2165)"
—Amazon.com (March 20, 2005)

"Bestselling Cooking, Food & Wine titles on Amazon.ca for March 2005: #16) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. (Overall National Site-Wide Ranking: #544)"
—Amazon.ca (Canada) (March 19, 2005)

"Bestsellers for February 2005: #10) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. A classic since its publication in 1996. The authors interviewed 30 top American chefs — Gray Kunz, Rick Bayless, Jean-Louis Palladin, and Alice Waters among them — to discover the sources of their inspiration. For us mere mortals, the food matches section is invaluable. Softcover, 426 pp, $42.95."
—The Cookbook Store (Toronto) (March 2005)

"This week, we are getting back to the basics.  If you have always wanted to complete your at-home culinary education or know somebody who wants to learn to cook, this will lead you to some of our favorite teaching cookbooks.  You will find both new books and classics, each designed to instill the lessons needed to become a great cook....CULINARY ARTISTRY by Andrew Dornenburg and Karen Page: I love reading restaurant menus.  Part of the charm of going out to eat is to see how chefs creatively string together ingredients and techniques to form an eloquently worded dish.  If it seems like something you could never possible make at home, think again.   In order to pair spices and foods, you do not have to be born into a family of famous cooks or enroll in your local cooking school.  You can learn that culinary intuition with the help of James Beard award-winning authors Andrew Dornenburg and Karen Page.  In CULINARY ARTISTRY, Dornenburg and Page break down the basics of creating menus, matching foods, and composing flavors.  In a section titled 'Flavor Cliques,' they identify popular herb combinations like the bouquet garni of bay leaf, parsley, and thyme, and the mirepoix of carrot, celery, and onion.  The mystery of fine cooking is unraveled on the pages of CULINARY ARTISTRY so that you can introduce ingenuity into your cooking at home."
—Jessica's Biscuit e-Newsletter (March 3, 2005)

"Buying used and refurbished equipment can save you money... The examples are striking, like the used 50-quart Hobart mixer that Mark Dobbertin, who owns Vincenzo's Pizzeria in Lakeville in New York's Finger Lakes region, bought for $4,500 — as opposed to $14,000 for a new one, he says. Mario Batali, who has gone on to fame and fortune as the TV Food Network's Italian expert, opened his first restaurant with nothing but used equipment, totaling less than $50,000, report Andrew Dornenburg and Karen Page, the authors of BECOMING A CHEF."
—Jeff Siegel, Pizza Today (March 2005)

"LAPD Chief Bill Bratton returned to his former home, NYC, for a festive holiday celebration with his wife, Court TV’s Rikki Klieman. The tinsel-town-meets-East-Coast bash (with a guest list that read like a Who’s Who of the criminal justice system), was thrown by Stephen and Diane Volk at their Sutton Place pad. In the holiday spirit: Michael Nouri, Robert Zimmerman, Robert Klein, Mort Zuckerman, Richard Turley, Debbie Bancroft, Marisa Berenson, Monica Crowley, Karen Page and Andrew Dornenburg, Judge Kimba Wood, Murray Richman, Marcia Stein, Mike Cherkasky, Gael Greene, and Dr. Richard and Francine Leinhardt...."
—Joan Jedell, Hampton Sheet (March 2005)

"Bestsellers For February 20 - February 26, 2005: #5) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Barbara-Jo's Books to Cooks (Vancouver) (February 27, 2005)

"In addition to the many cookbooks on my shelves, there is a growing selection of books about cooking, dining and the culinary professions. They reflect what the publishing industry must surely be calling 'an explosion of interest' in this subject.
    Some of my favorites in this genre are by the culinary husband-and-wife team of chef Andrew Dornenburg and Harvard M.B.A. Karen Page. Their first book, BECOMING A CHEF, won a 1996 James Beard Book Award for Best Writing on Food. It provides an insider's view of how great chefs are being made today. That was followed by CULINARY ARTISTRY (1996), a favorite reference of chefs due to its musings on the sensory and artistic aspects of cooking, creating a menu, and its useful charts on seasonality and food and flavor pairings. And yes, recipes too.
    DINING OUT came along in 1998, famous for its cover photo of then-New York Times restaurant critic Ruth Reichl, her face obscured by a wide-brimmed hat.
    But Mr. Dornenburg and Ms. Page's latest book, THE NEW AMERICAN CHEF (John Wiley & Sons, Inc., 2003), may be the most useful yet for the home cook. The book serves as a primer on 10 ethnic cuisines from around the world. Content is drawn from nationally known chefs and authors, so the book has many voices.
    Introductory material includes a discussion on developing your own "Culinary Compass," organized along two spectrums: North (traditional) vs. South (experimental) and Eastern vs. Western cuisines. The adventuresome home cook will likely wander all over the map, trying out a variety of points in the compass, but a chef will usually find a comfortable spot on the compass that works for him or her professionally.
    Say you wake up feeling like having some Indian food (or Moroccan, Spanish, French, Italian, Japanese, Spanish, Thai or Vietnamese). Turn to that section of the book and get a quick induction into that cuisine, not just its traditional preparation, but how top chefs (often but not always native to the country in question) are preparing that food in America today. Each section
also discusses the essential flavor palette, stocking the larder, and key techniques, such as braising for French food (by Daniel Boulud).
    The information is well organized, so a quick read and a trip to the Indian grocery (or a well-stocked Asian or gourmet market) will have you cooking up a simple Indian meal by nightfall. Two recipes from the Indian section are below. While they are not difficult, they give a sense of the incredible mastery of spices Indian cuisine is known for, and of the possibilities that lay beyond."
— Faith Bahadurian, The Princeton Packet (February 18, 2005)

"Even Top Chefs Learn From Cookbooks: Do professional chefs need to use cookbooks? Yes and no. Yes, since the alternative is to commit a slew of basic recipes to memory, and no, because experienced chefs don't learn anything new from duplicating another cook's work. However, many of our local kitchen pros are avid collectors and regularly slip between the covers to sniff out a new ingredient, a fresh flavour twist, or an inspiring reminder of what got them hooked on cooking....The gravy-stained pages in her copy of Marion Cunningham's The Fannie Farmer Cookbook (1945) are proof, says Margaret Chisholm, executive chef at perpetually busy Culinary Capers catering, that she's 'nailed chicken cacciatore', adding that 'any book with 30 potato recipes is pretty great.' For pro-level reference, Chisholm and her team point to a beat-up copy of Andrew Dornenburg and Karen Page's CULINARY ARTISTRY (1996), which, beside its inspiring how-to-be-a-chef content, includes a handy flavour-matching table. 'It's stuff we all know, but it really speeds up the work.' Rhonda Viani, pastry chef extraordinaire at West, also revisits 'those great flavour maps' in CULINARY ARTISTRY 'to spark an idea then see where it leads'."
— Andre Lariviere, The Georgia Straight, Canada's largest urban weekly (February 17, 2005)

"THE NEW AMERICAN CHEF....The latest book by our dear friends, bestselling culinary authors and husband-and-wife team Andrew Dornenburg and Karen Page! Since we're doing a little bit less touring than we used to, we have a little bit more time at home to make a mess in the kitchen...and Andrew and Karen's book is steering us toward new and delicious things, most of which our Waffle-House/road-honed palates would never otherwise think of. Between chapters, we have been lucky enough to accompany Karen and Andrew to some amazing New York City restaurants (for example, the brand new 'Modern' at The Museum of Modern Art — Danny Meyer's latest — where we got to sample the amazing menu at a special 'friends and family' pre-opening dinner!). Let Andrew and Karen share their unparalleled food expertise with you, too."
— e-Newsletterof the rock / pop band GrooveLily (February 2005)