"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)

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

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

“You both did a terrific job on the show.”
—Andrea Smith, producer, NBC’s “Today” show (2004)

Andrew Dornenburg and Karen Page have been featured extensively in the media, from the "Today" show to National Public Radio, the Television Food Network to CNN Headline News, "The Ronn Owens Show" to "Extension 720 with Milt Rosenberg," as well as other media programs nationwide. Their books have received coverage in a wide array of publications including American Way, Avenue, Bon Appetit, The Boston Globe, Business Week, Chef, The Chicago Tribune, The Detroit News, eGullet.com, Entertainment Weekly, Forbes, Frequent Flyer, Gourmet, Health, More, Nation's Restaurant News, New York, The New York Post, The New York Times, The New York Times Book Review, The New York Times Magazine, Newsweek, Pages, Playboy, The San Francisco Chronicle, Time Out, Town & Country, Travel + Leisure, USA Today, U.S. News & World Report, and The Washington Post.

They are happy to be interviewed by the media on subjects related to chefs, cooking, culinary trends, customer service, flavor development, food, food and beverage pairing, menu design, restaurant criticism, restaurants, wine, and many other aspects of eating and dining in America.

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 listen to an audio sample using RealPlayer, click here.

RECENT MEDIA RELEASES

11/16/06: WHAT TO DRINK WITH WHAT YOU EAT wins 2006 Georges Duboeuf Wine Book of the Year Award
10/26/06: 10-Year Anniversary of CULINARY ARTISTRY
10/2/06: World's First Gastronomic Virtual Book Tour
10/2/06: Publication of WHAT TO DRINK WITH WHAT YOU EAT


RECENT MEDIA HIGHLIGHTS

"Top 10 Gift Cookbooks for Your Favorite Hostess: You're looking for a gift for your favorite hostess. Well, look no further. Choose one of these cookbooks and your hostess' life will be easier the next time she entertains, and your meal may even be tastier! Many of these are the latest and greatest from the past year, but I've included several of my old favorites, too. 1) WHAT TO DRINK WITH WHAT YOU EAT. This book will become an indispensable part of the entertaining arsenal of any host or hostess. Rather than relying on the sometimes dubious knowledge of the wine shop staff for recommendations, you can open these pages to find the perfect match for any meal."
—Donna Pilato, Entertaining.About.com (Holidays 2006)

"...Night after night for 12 years, Biba packed in the power and gourmet elite. (A-listers like Julia Child, John Kerry, and Arthur Winn dined upstairs in the restaurant; the chefs hung out late-night in the downstairs bar.) Shire paid back her investors in two years and 11 months—a feat that is still local legend—and became a star. Eric Bogardus, now chef at Vox Populi, read about Shire in a book called BECOMING A CHEF; the next week, he packed up his car and drove from southern Illinois to Boston just to work with her. He couldn't afford an apartment for the first few months, so he lived part of that time out of his car—a small price for the opportunity to cook alongside the great Lydia."
—Boston magazine (December 2006)

"HBS Alumni Bookshelf: WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America’s Best Sommeliers by Andrew Dornenburg and Karen Page (MBA '89)."
—Harvard Business School Bulletin (December 2006)

"The Best Cookbooks of 2006: 2006 was a fantastic year for great cookbooks! There were books by some of the world's greatest chefs like Daniel Boulud, Marcus Samuelsson, and Michel Roux. We saw some wonderful dessert cookbooks from some of the country's best pastry chefs, including a book by America's best chocolate producer Scharffen Berger. There were definitely a huge volume of exceptional cookbooks this year. However, since this site is dedicated to gourmet food I have narrowed my favorites down to the twenty most outstanding books related to gourmet cooking....#7: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—Brett Moore, GourmetFood.About.com (December 31, 2006)

"In or out, hot or not. Yes, the future is here today, just full of possibility. With the help of trained observers, and based on our own observations, we've tapped into the year ahead. It's a brave new world, filled with new words, new looks, new ways of eating and talking and living. Here's our best guess at what will be in and out in 2007. The really good news: We may well say farewell to really skinny models. Now there's something to chew on....DINING / FOOD. Out: Trans fats. In: 'Ethical' eating (Chicago bans foie gras). Out: Over-oaked Chardonnay. In: 'Liquid cuisine' (cocktails loaded with juices, spices, herbs and assorted "nibbles"). Out: Overly complicated dishes. In: Organic foods.... Journal Sentinel reporters contributing to this story: Kathy Flanigan, Jackie Loohauis, Stanley A. Miller II, Vikki Ortiz, Lori Price, Mary-Liz Shaw, Dave Tianen and Jan Uebelherr. Sources include John Jordan, UWM department of communication; authors Karen Page and Andrew Dornenburg; author Marian Salzman; Adam Siegel, executive chef at Bartolotta's Lake Park Bistro; The New York Times."
—Milwaukee Journal Sentinel (December 31, 2006)

"Andrew Dornenburg, Karen Page, sommeliers, co-authors, WHAT TO DRINK WITH WHAT YOU EAT, who talk about 'responsible' entertaining."
—Lizz Sommars, host, "Conversations," a weekly interview and public affairs program, KBSG-FM Radio (Seattle) (December 31, 2006)

"[Three Books: Highest Rating] Luigi Veronella, wine critic (1926-2004) said, 'The flavor of a food almost always reveals the quality of a wine and exalts it. In turn, the quality of a wine complements the pleasure of a food and spiritualizes it. ' The cover of this extraordinary book calls WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers. Living in Pennsylvania with its State Store system, it has been hard to get any kind of suggestions as to what wine I should buy to go with the meal I plan to serve. Where has this guide been all my adult life? Never mind. I'm glad it's available now. So should you be. A quote by Traci Des Jardins (chef, Jardinere, San Francisco) — 'You need to pay attention to the reaction between wine and food, because a great wine can be spoiled by a mismatched flavor ' — reminded me that I truly didn't know much about what foods go with what wines and vice versa. Now's your chance. Be the envy of friends and coworkers when you can peruse a wine list and pick just the right wines. Great wines with great foods. Or how about a Zinfandel with Doritos. 'Don't laugh, but spicy Doritos go great with a Dry Creek Valley or Sonoma County Zinfandel! ' says Scott Tyree, sommelier, Tru (Chicago). Name a food and there is a wine to enhance or blend flavors with — oh, say, chili or chickpeas or chocolate. Maybe a Bararesco or Barolo with venison. Possibly a Beaujolais with salmon. Could ceviche be your dish? Then a Sancerre or Sauvignon Blanc are among the suggestions to accompany it. WHAT TO DRINK WITH WHAT YOU EAT will become your bible of wines. There is too much wonderful information, quotes and tips for me to give more than a flavor here. Just take it from me that this book is a must for your very own library shelves. Would I steer you wrong? Never!"
—Mary Ann Smyth, BookLoons.com (December 2006)

"One of the year's most fascinating wine books: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—The Herald News (West Paterson, NJ) (December 27, 2006)

"One of the year's most fascinating wine books: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—The (Myrtle Beach, SC) Sun News (December 24, 2006)

"Here's a look at some of the winning vintages in this year's crop of wine (and spirits) books: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—The Lexington Herald-Leader (KY) (December 24, 2006)

"Wine works, of course, as a holiday gift for the wine lover. But books on wine can offer a satisfaction that never goes bad. Here's a look at some of the winning vintages in this year's crop of wine (and spirits) books: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—The Capital (Annapolis, MD) (December 22, 2006)

"Wine is best for drinking, but it also makes some good reading. Herewith, mini-reviews of the year's most fascinating wine books, for gift-giving or to quench your own thirst for knowledge: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—Erie Times-News (PA) (December 22, 2006)

"Holiday Books: Visuals Unlimited. Whatever your passion, here are the perfect coffee-table presents to give – and to receive....Guided by America's best sommeliers, authors Andrew Dornenburg and Karen Page have created an indispensable and definitive guide to food and beverage pairing in WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch Press, $35)."
—Panache magazine (December 2006)

"We are happy to offer our Season's Readings, some picks from the Elm Street Books staff to fill your holiday gift needs....WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg (sic); $35.00. How many times have you wondered about your choice of wines with a meal? Wonder no more.Through straightforward text and photos, the mysteries of wine are revealed. Great reference to have in your home."
—Elm Street Books (New Canaan, CT) (December 2006)

"Per yesterday´s blog the holiday gift giving continues to my fellow restaurateurs across the country....Andrew Dornenburg and Karen Page: A month of relaxation on a quiet beach without book signings, blogs, or cameras. Time to sit and ponder future projects having to do with book signings, blogs and cameras. Moments to enjoy each other's company....Anthony Bourdain: A trip to a resort domestic, say Aspen, where he can feast on steak, potatoes and vegetables. A break from the rats eye, snake tail and monkey brains would do wonders for his system....Mario Batali: A closet full of colorful clogs....And finally, a Merry Christmas to everyone who reads this blog. May your Christmas be joyous. May your business be booming. May your family be healthy. May your staff be passionate and professional and may you always take time to remember why you became a restaurateur."
—John Foley, AllBusiness.com (December 21, 2006)

"...WHAT TO DRINK WITH WHAT YOU EAT is a fantastic book in which Karen and Andrew demystify beverage and food pairings. But, it's not just a book about wine – beer, liquors and all the things you match to the foods we eat are embraced. Written from the pursuit of pleasure, they love eating and drinking and want to make it accessible to all. The two aspire to see everybody pair drinks to accompany the food they eat every day, 365 days a year. A celebration of life, this book truly enhances the experience where we sit down at the table with food and drink. And, I have to admit, I recently purchased several copies to give as Christmas presents this year!"
—Monica Glass, pastry chef, GildedFork.com (December 21, 2006)

"Natalie's Favorite Wine Books: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. A new food and drink pairing book from two of my favorite food writers. They go well beyond the standard food and wine pairing tomes to explore other beverages, such as tea, coffee, and water, among others. They seek out advice from some of America's top chefs and sommeliers to reveal new and interesting insights. It's an easy-to-follow, practical guide that anyone who loves to eat or drink should have."
—Natalie MacLean, NatalieMacLean.com (December 21, 2006)

WHAT TO DRINK WITH WHAT YOU EAT is cited as one of "the year's best wine books."
—Akron Beacon Journal (December 20, 2006)

WHAT TO DRINK WITH WHAT YOU EAT is cited as one of "the year's most fascinating wine books."
—Wilkes Barre Times-Leader (December 20, 2006)

WHAT TO DRINK WITH WHAT YOU EAT is cited as one of "the winning vintages in this year's crop of wine books."
—Memphis Commercial Appeal (December 20, 2006)

"Mark and I had a chance to catch up with Andrew Dornenburg and Karen Page at Pour in NYC last week to talk about their fabulous new book, WHAT TO DRINK WITH WHAT YOU EAT. Check out the latest Food Philosophy to listen in on our discussion, which will compel you to rejoice as the art of food and beverage pairing is at last demystified for the non-expert."
—The Gilded Fork (December 20, 2006)

"It´s down to the wire to time. We´ve been mulling it over, discussing it with our partners, weighing what to get those staff members whom we hold dear. It´s Christmas, 2006 and once again we have procrastinated to the last minute. Here´s a short list of ten items that will please anyone you feel is a tremendous asset, a great friend, a professional team player, a wonderful person, sexy, stimulating, personable, deserving, loving or gifted and therefore should be, from you. Do you speak Pairing? WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. There it is again. I can´t say enough about this tome of entertaining information. It´s a must for any restaurant employee who wants to be able to speak the latest culinary language, pairings."
—John Foley, The Restaurant Blog, AllBusiness.com (December 19, 2006)

"The 9: Yahoo's Top 9 Features on the Internet...#2: Leite's Culinaria list of the top 20 cookbooks of 2006 [including WHAT TO DRINK WITH WHAT YOU EAT]."
—"The 9," 9.Yahoo.com (December 19, 2006)

"Ah, food and wine pairings — that realm of cuisine that usually scares the hell out of most people, including myself....Well, I have great news: Andrew Dornenburg and Karen Page have come out with a book that has put all of that in perspective, and they've done all the work, which is fantastic. What's great about it is that the book is not just about wine....It just doesn't get any easier. The weight that they have lifted off the collective shoulders of dining America is really fantastic. I'm just so glad they put this book together because the time has come for this book to be in existence and I'm actually shocked that no one has written one before. But now it's here!"
—Jennifer Iannolo, GildedFork.com (December 19, 2006)

"Wine works, of course, as a holiday gift for the wine lover. But books on wine can offer a satisfaction that never goes bad. Here's a look at some of the winning vintages in this year's crop of wine (and spirits) books:WHAT TO DRINK WITH WHAT YOU EAT. Andrew Dornenburg and Karen Page. This husband-and-wife team has long had the knack of being on the cutting edge of America's fascination with the food world, whether the book was about formation of a chef or the duties of a restaurant critic. In this new work on the magical pairing of food and wine, Dornenburg and Page again rely on a formidable array of insiders to inform and enliven their research."
—Bill Daley, Arizona Republic (December 18, 2006)

"I recently heard an interview with the authors of this book on NPR which piqued my interest to check out their book, WHAT TO DRINK WITH WHAT YOU EAT. A great find! This is truly a food and beverage reference to help folks figure out what drinks go with which foods. Written by sommeliers who also just happen to be husband and wife, the book shows foodies how to learn to think like a sommelier, and to transform every meal — breakfast, lunch, and dinner — from ordinary to extraordinary. It also helps to dispel certain notions like only drinking white wine with white foods like fish, pasta or poultry. There are hundreds of entries in this beautiful book which will serve as a guide to helping you create the correct as well as mouthwatering matches for your meals. It's a fascinating book that is practical and fun to read. Give this as a gift or better yet, keep it for yourself:"
—Pat B., City Editor, Judy's Book (December 16, 2006)

"A kitchen just isn't complete without a set of good-quality knives. If you don't have a well-stocked butcher block, the wedding registry is the perfect place to post your request, but brides beware — all knives are not created equal. 'This is a tool you will doubtless use more than any other item in your kitchen, so you want to choose wisely,' said professional chef Andrew Dornenburg, coauthor of BECOMING A CHEF and CULINARY ARTISTRY. 'You want to invest...."
—Chandra Orr, Copley News Service (December 15, 2006)

"New Book Advises What to Drink With What You Eat. Award-winning authors Andrew Dorenburg and Karen Page released WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers. Dorenburg and Page collected wisdom and advice from over 70 wine experts, chefs and other connoisseurs to create a wide-range food and beverage pairing reference, covering more than 1,500 categories, including 17 cuisines and 100 cheeses. The book retails for $35."
—Wine Business Monthly (December 15, 2006)

"Food Books Please Mouth, Mind: If you've figured out who's naughty and nice, but still haven't figured out what to give the gourmet who has everything, it's time to think books. And books there are aplenty. For a well-considered list of the top 20 culinary books of 2006, you might check out www.leitesculinaria.com. For the practical cook — especially the cook who already has a pretty good repertoire of dishes and techniques but is looking for fresh ideas — here are two recommendations....There are times when I absolutely hate WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food With Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice From America's Best Sommeliers by Andrew Dornenburg and Karen Page (Bulfinch, $35). Mostly those times are when I vaguely recollect reading that some sommelier or other thinks that some champagne or other is the best rosé in the world (that would be Greg Harrington, owner of Gramercy Cellars, recommending Egly-Ouriet Rosé Champagne), but can't remember where to find the exact passage. At moments like that, I think: 'Harrrumph! Why didn't these folks include an index?' Despite the lack of an index, this is the most comprehensive, most detailed guide to pairing foods and beverages I've ever come across. Early chapters explore principles and theories of pairing (why regional matches work) and discuss the effect contemporary global cuisine has had on pairing conventions — sure, a seared tuna steak may call for a pinot noir, but what about tuna carpaccio or tuna ceviche? Later sections offer sample pairing menus from prominent restaurants around the country and recommendations and recipes from the brilliant Jill Gubesch of Rick Bayless' great Mexican restaurants, Frontera Grill and Topolobampo. But at the heart of this book are two long lists that occupy more than 200 pages. First comes a list of foods, spices and techniques (for instance, peaches, pizza, piquillo peppers, paprika, poached, pork rinds, pistachios); flavors (acidic, sweet); cuisines (Polish, French, Vietnamese); courses (appetizers, soups); and occasions (picnics, summer), each accompanied by a list of appropriate pairings. Then comes a detailed list of beverages, along with recommended food pairings (and foods to avoid). Whether you're pairing wine with roasted beets (German Riesling is the classic choice) or figuring out what to serve with that bottle of Madeira you've been hoarding (maybe a pumpkin pie?), WHAT TO DRINK is certain to have an answer."
—Marty Rosen, Louisville Courier-Journal (December 15, 2006)

"Books are always appropriate and several really stand out.... WHAT TO DRINK WITH WHAT YOU EAT, a practical and beautifully produced book by Andrew Dorenburg and Karen Page is a definitive guide to pairing food with wine, beer, spirits, coffee, tea and even water."
—Doc Lawrence, By the Sea Times (December 2006)

"On the Plate: Upcoming Food and Wine Events...December 14: What to Drink with What You Eat at Pour. Join Karen Page and Andrew Dornenberg, authors of WHAT TO DRINK WITH WHAT YOU EAT, as they discuss pairing cocktails, wine, and more with food. Pour, which just opened recently, follows their lead by focusing on hard-to-find spirits and cocktails created by resident expert Jerri Banks as well as on wines, which are organized by flavor profile to simplify food matching. 6:30 - 8:00 pm. 321 Amsterdam Avenue, free."
—Laren Spirer, Gothamist.com (December 14, 2006)

"This week, two old friends join us who've authored several stellar food and restaurant-related books, the latest of which is titled WHAT TO DRINK WITH WHAT YOU EAT. In it, husband and wife Andrew Dornenburg and Karen Page investigate, as no one else before, the relationship of different food flavors with the beverages that pair best with them....It is fascinating....We love your book — it's fabulous!"
—Laurann Claridge and Mark Stevens, co-hosts, "Stevens & Claridge" 97.5 FM (Houston) (December 14, 2006)

"Spirited books for the seaon....Wine works, of course, as a holiday gift for the wine lover. But books on wine can offer a satisfaction that never goes bad. Here's a look at some of the winning vintages in this year's crop of wine (and spirits) books...WHAT TO DRINK WITH WHAT YOU EAT. Andrew Dornenburg and Karen Page. This husband-and-wife team has long had the knack of being on the cutting edge of America's fascination with the food world, whether the book was about formation of a chef or the duties of a restaurant critic. In this new work on the magical pairing of food and wine, Dornenburg and Page again rely on a formidable array of insiders to inform and enliven their research. There's a strong Chicago accent, too, with quotes from the city's top sommeliers and wine directors. You'll find Joe Catterson of Alinea, Belinda Chang of Cenitare, Brian Duncan of Bin 36, Jill Gubesch of Frontera Grill and Topolobampo, Alpana Singh of Lettuce Entertain You Enterprises and Scott Tyree of Tru. Detailed chapters on food and wine pairings (beer and tea get their due, too) will help even the neophyte make informed matches."
—Bill Daley, The Chicago Tribune (December 13, 2006)

"Holiday Gifts and Sips. Don't waste your time giving lame, traditional gifts this holiday season. Your siblings have enough sweaters. Your parents don't need a new toaster oven. And trust me, your boss doesn't want a Starbucks gift card. This year, give the gift of wine – or wine-related fun....Maybe you've got a bookworm or two that you need to buy for? Of the dozens of wine books I've read – okay, in some cases I just thumbed through them – I can recommend a few. For those that find pairing wine with food a daunting task, WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page is the perfect gift. Packed with information on what wine (or soda or spirits) to serve with a wide range of food, it also lets you choose the wine and suggests a variety of foods and cuisines that work well. I've found it valuable on several occasions."
—Lenn Thompson, Hamptons.com (December 13, 2006)

"Books illuminate the wine world....You can find at least a half-dozen big-time wine-pairing books on store shelves, from the exotic (Exotic Sweets: Wild Dessert and Wine Pairings, by Dominique and Cindy Duby, Whitecap Books, $35) to the comprehensive (James Beard Award winner Evan Goldstein's Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine With Food, University of California Press, $29.95). There's even something called WHAT TO DRINK WITH WHAT YOU EAT, by Andrew Dornenburg and Karen Page (Bulfinch Press, $35), a 356-page effort that covers pretty much everything that needs to be covered."
—Jeff Siegel, Ft. Worth Star-Telegram (December 13, 2006)

"Nimbus owners bring diverse visions to creative menu choices. Josh Silverman was raised a vegetarian in Seattle and Bellingham and James Winberg was raised a carnivore in northern Minnesota. Despite their differences, Winberg said the two are 'culinary soulmates.' James Winberg....Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page....Josh Silverman....Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page:"
—Ericka Pizzillo Cohen, Bellingham Herald (December 12, 2006)

"Welcome to the last GlobalChefs & ChefTalk newsletter of 2006. As the Holidays are kicking in we are excited about the winter line up of special guest forums we have planned. Starting in January we will be hosting an open forum with Andrew Dornenburg and Karen Page (read below for more details)....Please join us January 15-19 for a special open forum with Andrew Dornenburg and Karen Page. Andrew and Karen are the James Beard Award-winning authors of BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT, and THE NEW AMERICAN CHEF and have been featured widely in media ranging from National Public Radio to the 'Today' show.Their new book, WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers (Bulfinch Press; Oct. '06) won the 2006 Georges Duboeuf Wine Book of the Year Award. Registered members of the ChefTalk Cooking Forums will be able to ask questions of Andrew and Karen and discuss topics relating to their book."
—Jeremy Emmerson and Nicko Sahlas, ChefTalk.com and GlobalChefs.com e-newsletter (December 2006)

"WHAT TO DRINK WITH WHAT YOU EAT was recommmended to me by [cookbook author] Laurie Burrows Grad as one of the great Christmas food books of the year....It's an incredibly, incredibly useful book!"
—Lisa Birnbach, radio host, "The Lisa Birnbach Show" (December 11, 2006)

"Chasing the sublime: The final word on expertly pairing food and wine. Readers might recall U2's slightly insipid declaration before launching into the song, 'Helter Skelter' from the so-so album 'Rattle and Hum,' when Bono declared, 'This is a song Charles Manson stole from the Beatles; we're stealin' it back.' Well, with their new book, WHAT TO DRINK WITH WHAT YOU EAT — a be-all, end-all masterwork — Andrew Dornenburg and Karen Page have stolen back the delicious craft of food and drink pairing from fusty gourmands and brought it to kitchens everywhere — back to all the fun foodies who've ever risked carpal tunnel while stirring risotto, only to wonder what wine to pair with it. Entries are arranged into two sections: 125 pages on matching drink to food and 74 pages on pairing food to the beverage. More than a dry, encyclopedic list, the authors and experts discuss the nuanced philosophies behind regionalism, weight and texture. Many of the pages convey eye-catching textboxes, expert pairing menus and recipes from prominent sommeliers and chefs.  Upon lifting this meaty tome, you'll immediately sense that Dornenburg and Page have released an impossibly comprehensive and utterly readable book that belongs among the greats in any epicure's reference shelf."
—Jason Tesauro and Phineas Mollod, Sunday Paper (December 10, 2006)

"Host Evan Klieman:  Some of the most delicious books of the year...Ellen Rose of LA's Cook's Library is here to talk about some of the best choices for holiday cooking and, of course gift-giving.  When you were asked, as you are once a year, to put together this list, what was first and foremost on your mind?  Ellen Rose:  I'd like to start with a book that I find just really astounding, and that's Andrew Dornenburg's and Karen Page's book WHAT TO DRINK WITH WHAT YOU EAT, which is the definitive guide to pairing food with wine, beer, spirits, coffee, tea and even water.  It's based on expert advice from America's best sommeliers.  I did a dinner party two weeks ago:  I looked up hummus, I looked up shoulder of lamb, you can look up sauerkraut.  You can look up anything.  It is brilliant.  I would also marry that gift with CULINARY ARTISTRY, which is an older book of theirs, which is matching foods with herbs and spices...These two books are excellent."
—"Good Food," KCRW Radio (Los Angeles) / National Public Radio (December 9, 2006)

"WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page...Buy this book, put it on your bookshelf, and let it serve you for the next 25 years...Every angle's been covered...The best 'no B.S.' book on food and wine pairing ever...Very well done...You guys are so smart...We love the book!"
—Tony Gismondi and Kasey Wilson, co-hosts, "The Best of Food and Wine," CFUN Radio (Vancouver) (December 9, 2006)

"Cookbooks Gift Guide. WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch Press, $35). Which wine goes best with Oreos? How about with Salt Lick's rich, sweet barbecue sauce? Crumpets? Hamachi nigiri-sushi? The point is that occasionally milk or beer or tea or sake is the best beverage for a food. Granted, wine goes with 90% of the world's foods, but there are so many wines to keep track of. What about the other 10%? Enter Andrew Dornenburg and Karen Page, authors of award-winning books Becoming a Chef and Culinary Artistry. Their concept is that every food needs a beverage, so how do you find that single libation that creates synergy with your food? The answer is through exhaustive interviews with the nation's top chefs and sommeliers. After a few chapters to set up their rules for pairing and selecting, they launch into the meat of the book, two long chapters devoted to pairing food and beverage. Here's the best part: The authors recognize the fact that some of us – probably most – decide on a dish, then try to figure what to drink. That's the first of the main chapters, an exhaustive look, by food, of what beverage works best. Having paella? Then zoom straight to the dry rosés from Spain or Provence. Having a hot dog? Then buy a beer – especially a lager – or a German Riesling Kabinett. The second main chapter is written for the select few who decide what beverage to drink, then build the food around it. It's Beaujolais season, so I checked the authors' recommendation, and it was spot on: a roasted chicken or pork chops. Rioja lovers should try a Manchego cheese or braised lamb shanks. Wondering what to do with that bottle of Honjozo sake in the refrigerator? Try fried oysters or vegetables tempura. The final chapters offer some of the country's most innovative restaurants' wine-food pairing menus, followed by a listing of desert-island drinks from some of the chefs and sommeliers. The book is a wonderfully unsnobby research compendium for picking a beverage for a food or vice versa, but its highest calling is as an idea generator, perfectly fit for that little inspirational kick you need for planning your next meal."
—Wes Marshall, Austin Chronicle (December 8, 2006)

CUISINE AZINE

"Here is a great list I found of the 20 current best-selling cook’s books via the current issue of Entertainment Weekly and The Cook's Library [in Los Angeles]....4. WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—Cuisineazine.com (December 8, 2006)

"THE CHART: The Cook's Library Best-Sellers: Cooks' Books Top 20: 1) Baking by Dorie Greenspan; 2) Barefoot Contessa at Home by Ina Garten; 3) Arabesque by Claudia Roden; 4) WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. The authors compile more than 1,500 entries detailing what beverages (covering everything from wine to beer, liquor to water, and tea to coffee) to match with what food — a list that includes both fancy restaurant fare and fast food."
—Entertainment Weekly (December 8, 2006)

"I can't remember a holiday season when so many cookbooks were so huge, from massive reference books to all-inclusive general cooking books....Joy of Cooking is my No. 1 recommendation for cookbook gifting this year; other titles to consider follow....WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch Press, $35). The authors pair food with wine, beer, spirits, coffee, et al, and are already winning acclaim for their novel approach."
—Judy Walker, New Orleans Times-Picayune (December 7, 2006)

"Herewith my annual mini-reviews of the year's [seven] most fascinating wine books: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch, $35). This takes some novel approaches to wine-food pairing. One is to pair light and heavy foods to light and heavy wines. And it gives you a list of wines from the lightest to the heaviest (chablis to viognier in whites, beaujolais to zinfandel in reds). I've tried this method, and I like it. It also gives some unusual pairings (cucumbers with riesling, rosé champagne with cumin). It'll get you arguing with your foodie friends."
—Fred Tasker, Miami Herald (December 7, 2006)

"Clever. Andrew Dornenburg and Karen Page's WHAT TO DRINK WITH WHAT YOU EAT is such a no-brainer, I wonder why someone didn't beat them to the punch. Described as 'the definitive guide to pairing food with wine, beer, spirits, coffee, tea – even water,' Dornenburg and Page polled and consulted 72 of America's best sommeliers for their recommendations. How American is it? Well, in addition to expected categories like salmon, steak, ribs, calamari, fruits and cheese to name a few, there are pairings for Hostess Twinkies, hot dogs, doughnuts, mac and cheese, and of course, the ubiquitous Big Mac. On the serious side, they've left no food unmatched, tackling this enormous topic from both the beverage end (what to drink with cognac or Cotes du Rhone) and from the food side offering matches for anchovies (Muscadet, Riesling, lemon-lime pop), Cajun cuisine (beer: lager wheat or pilsner, Riesling, Gewürztraminer) and salmon (chardonnay, pinot noir, red Burgundy), Kit Kat candy bar (African tea), and much, much more. Other chapters explore the ABCs of pairing, offer menu pairings from top restaurateurs and choice lists of what some of the experts would take to a desert island. WHAT TO DRINK WITH WHAT YOU EAT is a wealth of information and a must for any food and wine lover."
—Judith Lane, Barbara-Jo's Books to Cooks (December 2006)

"Since we mentioned them in our October E-News, our friends Andrew Dornenburg and Karen Page have been enjoying amazing success with their newest book, WHAT TO DRINK WITH WHAT YOU EAT. (Not that the two events are causally related or anything...) They've been hurtling up the Amazon charts, winning prestigious culinary awards such as the 2006 Georges DuBoeuf Wine Book of the Year Award, and we are incredibly proud of them! This is a terrific book for people who eat food or drink liquids of any kind. (And it features multiple photos of Val and Brendan too.)"
—Valerie Vigoda and Brendan Milburn, GrooveLily E-News (December 2006)

"Cooking the Books: Every year, our cookbook shelves here at the newspaper get just a little bit heavier — a bit more crowded with new favorites, books that grab our attention and tempt us to chuck our deadlines in favor of spending the day in the kitchen cooking and baking for anyone with an appetite. Since we can't exactly do that — our editors really don't like running entire pages empty of print and pictures — we sifted through the overflow of great titles and pulled out our personal favorites, books we think you want to know about. WHAT TO DRINK WITH WHAT YOU EAT By Andrew Dornenburg and Karen Page (Bulfinch, $35). The one book that every lover of food needs to keep close to the kitchen. Inside are encyclopedic lists of what to drink with nearly every food you could imagine. Ethereal pairs are highlighted in bold. Suggestions center around food and wine pairing — and include short essays and interviews with sommeliers across the country. The book also includes some non-alcoholic drink and food suggestions. This book is like a pairing course in the hand."
—InsideBayArea.com: The Oakland Tribune, Tri-Valley Herald, San Mateo County Times, The Argus, Daily Review, and Alameda Times-Star (December 6, 2006)

"Getting Into the Holiday Spirits: No doubt about it, I'm a book junkie. I love books about food and drink, and I love the holidays because Santa often does the shopping for me. But not just any book will do. I want to read about trends, technique and history. I like fresh voices, good storytelling and illustrative photos that educate and entertain — books that can be as easily absorbed in a cushy chair as they can be put to work at the bar. I'm still crafting my own wish list, but you might consider putting the following on yours. I routinely use the older titles when seeking information or inspiration; those published in 2006 are well on their way to becoming similar standbys...WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch Press, 2006, $35). This compendium of advice from sommeliers, chefs and other pros covers the art of food-and-beverage matching in unfortunately small print. What makes it worthwhile, though, are two A-to-Z guides with specific recommendations for an exhaustive list of cuisines, main dishes, primary ingredients, occasions and even fast food. Dry Spanish sherry with your Popeye's chicken, anyone?"
—Anne Brockhoff, Kansas City Star (December 6, 2006)

"Don't overlook drinks like special beers and soft drinks,' suggests Karen Page, who, with Andrew Dornenburg, wrote WHAT TO DRINK WITH WHAT YOU EAT (2006 Bulfinch, $35). The book's subtitle describes it as 'The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers.' 'With soda, think regionally and seasonally,' Dornenburg says. 'A turkey sandwich with a cranberry soda — heck, it's a simple pairing.' 'People overlook the role that beverages can play,' Page says. 'But really they're the last sauce that you put on food. Make sure they work.' If there are delicate foods, like sushi or oysters, on the appetizer table, go with low-alcohol wines. If you've got a cheese platter, sausage plate or smoke salmon, Dornenburg suggests a Gerwurtraminer. 'It's not an exotic wine, it has some bubbles.' Page suggests adding international bubblies like Cava from Spain or Proseco from Italy to the sparkling wine line-up. Dornenburg says all beverages should be treated equally, meaning they should be served in glasses. 'A great glass can enhance a great beverage,' he says."
—Deborah Pankey, Daily Herald (December 6, 2006)

"For the aspiring sommelier: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch, $35) has more than 200 pages of lists to help match wines to your planned menu or match your menu to what's in your wine collection."
—Bill Pitcher, NorthJersey.com (December 6, 2006)

"The 20 Best Food Books of 2006: For the past several weeks, we've been making lists and checking them twice — in some cases, four and five times — searching for what we think are the top 20 books of the year....WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—David Leite, LeitesCulinaria.com (December 5, 2006)

"What is the most essential book? I have been cooking for 21 years, and I have found that most cookbooks are aimed at moms and paps. A professional does not need to be beaten on the head with recipes, but more inspired! CULINARY ARTISTRY is my favorite book by far."
—Martin Laprise, author, ChefTalk.com (December 4, 2006)

"WHAT TO DRINK WITH WHAT YOU EAT...is a fabulous book!"
—Pierre Wolfe and Ron Crider, "America's Dining and Travel Guide" on the Business Talk Radio Network (December 3, 2006)

"Hefeweizens, which are summer-brewed wheat beers, also go well with cheese, as do double bocks, which are very malty, full-bodied German beers, according to WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dorenburg and Karen Page (Bulfinch Press, $35). The book offers suggestions for food and beverage pairings of all kinds from experts from restaurants across the country. 'Pilsner is popular with our experts for pairing with everything from peanuts, hot dogs and pizza to soft-shell crab sandwiches,' the authors write. Ales go well with fried and spicy foods, while a brown ale is well matched with steak, the book said. Beer can even go with dessert. Chocolate or imperial stouts go well with chocolate desserts, said WHAT TO DRINK WITH WHAT YOU EAT.”
—Rachael Mason, Gwinnett Daily Post (GA) (December 3, 2006)

"Bestsellers: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page: #157 site-wide."
—BarnesandNoble.com (December 3, 2006)

"Required Reading.The best operators always have the largest libraries. From time to time I will recommend some industry
books (in addition to mine, of course!) that particularly impressed me...and that I have added to my own ever-growing library. One book you must add to your professional library is WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. It is the definitive guide to pairing food with wine, beer, spirits, coffee, tea — even water — based on expert advice from America's best sommeliers. I find myself referring it several times a week and I'm not even running a restaurant!"
—Bill Marvin, www.restaurantdoctor.com newsletter (December 1, 2006)

"Whether sitting down to share a meal or just sinking your teeth into some fondue and fruit, one normally seeks to have the right drink to go along with any serving of food. The way a person sets a table to the food preparation has a way of making the meal spectacular. So whether preparing a delicious snack or feast, stocking the cellar or kitchen, one can always find recommendations even from the finest of restaurant personnel that can make a meal a treasure. Anywhere from cheese, bread, and salad; to fish, red meat, and poultry, one usually has something to drink along with the food. WHAT TO DRINK WITH WHAT YOU EAT has a huge list of recommended beverages at mealtime. The pairing of food with even certain waters, wines, down to the right tea, coffee, or other beverage, to the glassware making the table setting the absolute best, is all showcased in this magnificent book. This exceptional in-depth survey lists over 1500 entries from renowned restaurants with many suggestions as what to share with any meal. Loaded with great advice and enriching detail, there are so many beverages to choose from that are often not even considered. WHAT TO DRINK WITH WHAT YOU EAT is a splendor of a book that is unique in every way. With the authors' expertise knowledge of food and beverages, the reader learns a wide scope of contents that is quite fascinating. With some great chefs and professional drink experts, this is a rich chronicle of ways to make the dinner more pleasurable. Dining should be enjoyable, whether outside the home, or even right in one's own home. I could almost taste the melon puree that is mentioned by adding to the splashing sparkling water. The delightful pages of pictures really make the reader feel as if they are in the center of these great restaurants and almost look real. Mr. Dornenburg and Ms. Page put their heart and soul into the making of this fantastic book. They make just the thought of dining and entertaining fun. The photography is beyond excellent, and the way each subject is detailed with the polished pages is superb. It is an extraordinary book with so many insights with WHAT TO DRINK WITH WHAT YOU EAT that I had to read over it more than once. This book would make a great addition to any library, as well as a great present for those hard to buy gifts. The perfect match to compliment any meal, and two delightful authors who really express it all in this distinguished book that this reader cannot say enough about, and am glad that I was able to review, and well deserving of 5 cups. Raise a toast to this incredible book that this reader found completely satisfying."
— Coffee Time (December 2006)

"Top 10 Wine Gifts. Get great wine gift ideas for the wine enthusiast in your life. Do you know someone that already owns everything needed to enjoy the world of wine? Could you use a few tried and true gift suggestions for weddings, anniversaries, birthdays or the holidays? From wine accessories to wine club memberships, take a peek at the latest wine-related gifts of the season. 1) Books about Wine. There are two must-have books out this season for the Wine Lover on your gift list: WHAT TO DRINK WITH WHAT YOU EAT s a comprehensive reference guide for finding your food's 'true love.' With a winsome spirit and a well stacked 'advisory board' composed of the nation's top chefs and sommeliers, this book offers the best consolidated food and drink pairing guide on the market."
— Stacy Slinkard, Wine.About.com (December 2006)

"A blizzard of new cookbooks: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page, Bulfinch. Price: $35. Theme: Pairing libations with food. Why we like it: Who else is going to tell you that a New Zealand Sauvignon Blanc is best with a McDonald's Filet-O-Fish Sandwich? These writers get to the nitty gritty and leave no food unturned or unmatched. But don't take their word for it: a number of others weigh in with specifics, sometimes agreeing, and other times, totally squabbling. Even if you're an occasional drinker, you'll find yourself thumbing through this and becoming engrossed in all the detail of the 1,500 listings of beer, wines, spirits, teas, coffees, even water — and foods that match. Other chapters spell out how to choose and serve drinks; a look at top chef menus and pairings, and the infamous 'desert island' wish-lists of America's leading drink experts. Photos throughout. Who will like this: Anyone serious about food or curious about palate science, or those who just want to know which beverage to serve with their foods."
—Jan Norris, Palm Beach Post (November 30, 2006)

"Wine expert Karen Page still remembers the time she gave a bottle of expensive, perfect-for-dessert sweet wine to a friend as a special gift. 'I asked her later how she liked the wine and she gave kind of a lukewarm response. So I asked her what she served it with. She had served it at room temperature with the entree.' Page, co-author with Andrew Dornenburg of WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch, $35), still kicks herself that she did not think to tell her friend a little more about that wine, which should have been served cold. In tiny glasses. With dessert. 'I think that sort of thing happens a lot with sweet wine, and it certainly explains why so many people don't like it,' she says. 'A lot of people just don't understand sweet wine.' Much of the problem, Page admits, has to do with history. Fifty years ago, American sweet wines were, in large part, glorified syrups, ridiculously sweet and devoid of character. American desserts suffered the same problem. They tended to be so sugar-forward that the other flavors were essentially buried in sugar. The idea of drinking syrup alongside a mound of sugar was, quite understandably, unthinkable. 'The good thing is that there's a definite trend away from overly sweet desserts,' Page says. 'People are getting more sophisticated about flavors, and most pastry chefs are going for more balanced desserts'."
—Jolene Thym, Alameda Times-Star; The Argus; Contra Costa Times; The (Hayward) Daily Review; Inside Bay Area; The Oakland Tribune; The San Mateo County Times; and the (Pleasanton) Tri-Valley Herald (November 29, 2006)

"Husband-and-wife team Andrew Dornenburg and Karen Page give serious thought to what's in their glasses. Try taste testing with the chef and his writerly wife in support of WHAT TO DRINK WITH WHAT YOU EAT, their new guide to pairings broken down by time of day, characteristics, season and personal mood."
—Amy Strauss, Philadelphia City Paper (November 29, 2006)

"What Wine Goes Best with Doritos? It's easy to pair wine with food at a fancy restaurant but what do you do if you just want
some vino with your Doritos? Well, wine experts Karen Page and Andrew Dornenburg are hoping their new book WHAT TO DRINK WITH WHAT YOU EAT (Little, Brown's Bulfinch Press) answers that booze baffler and others.  For the record, the duo recommends pairing plain Doritos with sparkling wine, while a Sonoma County Zinfandel is perfect with the spicy kind. That's not all: The junk food sommeliers claim a dry Spanish sherry is perfect for KFC.  A New Zealand Sauvignon Blanc is best with either a McDonald's Filet-O-Fish sandwich or a Taco Bell Gordita. Rose wine is perfectly paired with White Castle Hamburgers. Finally, if you want to dip your Oreo cookies in something more 'adult' than milk, the authors recommend a good glass of Port."
—David Moye, Wireless Flash (November 29, 2006)

"Not sure what to serve? Pick up Andrew Dornenburg and Karen Page's WHAT TO DRINK WITH WHAT YOU EAT. I generally find wine books to be a handy alternative to sleeping pills, but this book is wonderfully pragmatic. It's a reference manual for pairing food and beverages of all kinds, from wine and beer to spirits and even tea. Not sure what to serve with all of those bottles of Côtes du Rhône you bought on sale? Look it up in the glossary and you'll discover that it goes especially well with roasted chicken. The glossary works the other way around as well. If you've already prepared corned beef, you can look that up and learn that either a lager or Dr. Brown's Cel-Ray soda would make a good match."
—Kirsten Henri, Philadelphia Weekly (November 28, 2006)

"Bestsellers: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page: #272 site-wide."
—BarnesandNoble.com (November 28, 2006)

"MARVELOUS MATCHUPS: Food and wine pairing would be a snap with 60 sommeliers acting as personal consultants. If that holiday gift proves difficult to find, pick up Andrew Dornenburg and Karen Page's WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch, $35). The authors interviewed the country's top food and beverage experts and compiled their experience into an easy-to-use reference that links beverages to food and vice versa. Drinks from Aglianico to Zinfandel — and food from aioli to zucchini blossoms — have entries in the book. The focus is wine, but spirits, beer and other drinks appear as well. Huevos rancheros and Spatlese Riesling, anyone?"
—Derrick Schneider, San Francisco Chronicle (November 24, 2006)

"Perfect Pairs: Whether it's steak or salty popcorn, there's a drink to match. Here's how to blow minds at your holiday bash: End the night with a tub of hot buttered popcorn and a round of Champagne. Or if sweets are more your style, try tawny port and dark chocolate cake. Gastronomic experiences like these — the perfect pairing of food and drink — can take your guests to culinary cloud nine, say authors Andrew Dornenburg and Karen Page. They're also what inspired the couple to write their latest work, WHAT TO DRINK WITH WHAT YOU EAT. Luckily, they say, we already know plenty about beverage bliss. We can pair margaritas and Mexican food, beer and pretzels. We know sushi goes with sake; Oreos demand milk. We just need to learn the why — what makes "one plus one," as Dornenburg and Page write, 'equal three.' (Three's what Page likes to call 'achieving food orgasm.') To help, their book has suggestions, secrets and recipes gleaned from the country's best chefs and beverage geeks, along with the basic concepts of pairing. These include thinking regionally (like Greek wine, Greek food) and considering the weight (heavy or light) and 'flavor volume' (quiet and loud) of both the food and the drink. There are also tips on whether it's appropriate to compare things (like sweet chocolate and sweet port) or contrast them (salty popcorn, crisp Champagne). But the coolest bits of the book — the parts you'll want to rip out and carry around all the time — are the pages that let you cheat: Dornenburg and Page's master lists of what to drink with what you eat (and vice versa). They've got everything covered: French toast, steaks, paella, papayas, pancakes, spaghetti and scones. There's Popeye's chicken (dry Spanish sherry), Taco Bell gorditas (rosé), pork rinds (beer) and Domino's pizza (Barbera, an Italian red wine). Unaware of just how practical this would be, in fact, Dornenburg and Page seem surprised at just how often they've been checking the lists themselves. 'This is a book,' says Page with delight, 'we can't put down'."
—Rachel Wharton, New York Daily News (November 24, 2006)

"Cooking, Food & Wine: Amazon's #1 Drinks & Beverages book: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (#395 site-wide)."
—Amazon.com (November 23, 2006)

"Wine Pairings with British Foods. One of the difficulties of pairing many traditional British dishes with wine is that they were originally served — and seem to go hand-in-hand — with beer, ale or cider. Oddly enough, my bible of food and wine pairing has always been the great British wine writer Hugh Johnson’s recommendations at the beginning of his annual Pocket Guide to Wine. It’s served me well but now there’s a new kid in town: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. Where Johnson’s guide is minimalist, this one is MAXIMALIST, 356 pages of pairings and pairing strategies compiled through interviews with America’s top chefs and sommeliers. Understandably there aren’t any references to many British foods other than fish and chips and Stilton, but it is still handy as a guideline using similar dishes and ingredients. Armed with both Johnson’s and Dornenburg/Page’s books, let’s see if we can make 1+1=3 with some of the UK’s most traditional dishes...."
—Steve De Long, www.DeLongWine.com (November 22, 2006)

"Cooking, Food & Wine: Amazon's #1 Drinks & Beverages book: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (#433 site-wide)."
—Amazon.com (November 22, 2006)

"Stories That Change Lives: ...Find out how to pick the perfect drink for any meal....What to Drink with What You Eat: Karen Page and Andrew Dorenburg offer advice on how to think like a sommelier with their new book WHAT TO DRINK WITH WHAT YOU EAT."
—Leonard Lopate, "The Leonard Lopate Show," WNYC Radio (November 22, 2006)

"Know the difference between a chardonnay and sauvignon blanc by taste? Searching for more of a challenge on the subject? You're not alone, as publishers have noted. This fall's new books include many volumes on wines and spirits. Here's a taste of what's available, excluding the many new annual buying guides, which are too numerous to list....WHAT TO DRINK WITH WHAT YOU EAT, by Andrew Dornenburg and Karen Page (Bulfinch Press, 356 pages, $35). Great pairings of food and beverage (wine, beer, spirits or other) by two master sommeliers."
—Lee Svitak Dean, Minneapolis Star Tribune (November 22, 2006)

"Dec. 5: An evening of food and wine, featuring a cocktail reception with raw bar selections, three-course dinner with a seafood accent paired with wine and specialty cocktails, and an opportunity to interact with James Beard award-winners Andrew Dornenburg and Karen Page, authors of WHAT TO DRINK WITH WHAT YOU EAT. $130, includes a signed copy of the book. The reception begins at 6 p.m. at Oceanaire, 700 Walnut St., 215-625-8862."
—Barry Zukerman, The Philadelphia Inquirer (November 22, 2006)

"Authors on the Air: On The Leonard Lopate Show: Karen Page and Andrew Dorenburg, co-authors of WHAT TO DRINK WITH WHAT YOU EAT The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers (Bulfinch, $35). PW found it an 'exhaustive, accessible resource. This encyclopedic collection is highly recommended for those who give serious thought to the flavor of each dish.'”
—Diane Patrick, Publishers Weekly Daily (November 22, 2006)

"Authors Andrew Dornenburg and Karen Page weren't being cheap at A Voce when they asked the staff to uncork an $11 bottle of Georges Duboeuf Beaujolais Nouveau for their dinner with LAPD Chief Bill Bratton and lawyer/actress Rikki Klieman, who has a recurring role as a judge on James Woods' new CBS hit, 'Shark.' The modest wine was the apt choice to toast their new book, WHAT TO DRINK WITH WHAT YOU EAT, which was just named the 2006 Georges Duboeuf Wine Book of the Year. Their other selections — a bottle of bubbly to start, and a Super Tuscan to finish — cost a lot more."
—Richard Johnson, "Page Six," The New York Post (November 21, 2006)

"Toasting the Turkey: Okay, the turkey’s thawing, the menu’s mapped out, and Aunt Betty has agreed to bake her killer pies (pumpkin and pecan, bless her soul). Only one more stop: the liquor store, for some appropriate refreshments. Should be easy pickings, especially if you’re armed with these tasty recommendations from Andrew Dornenburg and Karen Page, the James Beard award-winning authors of WHAT TO DRINK WITH WHAT YOU EAT. Before the meal: 'Beaujolais Nouveau, of course! What better way to ground yourself in the season than to enjoy this light, fruity red wine that comes out every November? It’s beautiful with light snacks like charcuterie.' For non-drinkers: sparkling cranberry juice. During: 'Ideally, both a white and a red. Our choices: a Riesling (our favorite is the affordable Dr. Loosen) and an all-American Zinfandel (try the Cline; give it a few minutes or more to breathe, and it opens up beautifully). Or, to shake things up a bit, consider serving a sparkling Shiraz, which blends the food-friendly fruitiness of Shiraz with the celebratory nature of bubbles.' For non-drinkers: sparkling apple cider or pear cider. After: 'Pumpkin pie goes beautifully with tawny port or Malmsey Madeira; they’re also enjoyable to sip on their own as dessert.' For non-drinkers: ginger ale, cinnamon-spiced coffee, or maple-flavored tea. Of course, consume it all in moderation. But if you don’t, hey, on this particular day you can blame the subsequent siesta on the tryptophan. Buy the book. Pour its suggestions for friends."
—Bill Ward, BellyDuJour.com (November 21, 2006)

"New User-Friendly Wine Guides; Dateline: Everywhere. The problem with most wine books is that they're preachy and haughty, full of words like 'petrol' and 'granite' that presume to describe flavors and aromas, words that are infuriatingly esoteric and sometimes downright meaningless. That's why these two new unpretentious and useful wine books are such a pleasure: WHAT TO DRINK WITH WHAT YOU EAT — While Sbrocco gears her book for the novice, Karen Page and Andrew Dornenburg (the couple who cowrote Becoming a Chef and Culinary Artistry) manage to make their book both useful for newbies and enriching for more sophisticated drinkers — even for professionals looking to hone their sommelier skills. Though they address beer, coffee, and spirits, among other beverages, their focus is clearly wine. The book is an approachable, articulate ode to the value of food-beverage pairing and simplifies a complex subject with plenty of guiding principles, dos, and don'ts. To arrive at their pairing suggestions, the two consulted noted chefs and sommeliers from a bevy of restaurants, including The French Laundry, Babbo, Blue Hill at Stone Barns, and Everest in Chicago. The authors break down the discipline of pairing to its most basic components: 'What you drink can be seen as the final 'seasoning' of any dish you're eating....You'd never put Tabasco sauce on ice cream. Why drink a tannic Cabernet Sauvignon with something sweet?' They're not saying you shouldn't drink unless you've found the perfect match; instead, they're arguing that a little thought goes a long way. Thanks to them, avoiding dissonant wine-food matches is now a lot easier. Far from pretentious, the book even suggests pairings for Oreo cookies (nope, not just milk) and Popeye's fried chicken (hint: It's Spanish and fortified)."
—J.J. Goode, Epicurious.com (November 21, 2006)

"WHAT TO DRINK WITH WHAT YOU EAT: Authors Karen Page and Andrew Dornenburg have already taken you inside the mind of a chef in their books Becoming a Chef, Chef's Night Out, and The New American Chef. Now they take you into the brain of a sommelier with WHAT TO DRINK WITH WHAT YOU EAT (Bullfinch, $35). This essential new book will answer every and any question you might have about how to pair food and drink. They cover every conceivable beverage on the planet (save, perhaps, Diet Snapple): beer, sake, hard cider, wine, coffee, tea, and even water, with the help and advice of over 70 top wine experts from restaurants like Babbo, French Laundry, Jean-Georges, Per Se, and more. They also include chef's recipes on what to eat with all those beverages, along with their tips on what to drink with everything from Indonesian to Popeye's fried chicken, Barbecue, ice cream, foie gras and even French toast. Just last week the book was awarded the 2006 Georges Duboeuf 'Wine Book of the Year' Award, chosen for its ability to 'illuminate the subject of wine for both the beginner and the connoisseur'."
—Andrea Strong, The Strong Buzz (November 20, 2006)

"Since Thanksgiving is supposed to be our most inclusive holiday, I suggest that we wine lovers make more room at the table this year for beverages that don't derive from grapes....I've invited a half-dozen proponents of various libations to state their case as to why their candidate belongs at the Thanksgiving table and to suggest some ideal food pairings. You can thank them on Thursday: This Thanksgiving, open more than a wine bottle: Other drinks go well with holiday fare....Mineral water: 'It has more body than people give it credit for,' says Karen Page, co-author with Andrew Dornenburg of the new WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water (Bulfinch Press; $35). 'Serve flat water with more delicate dishes when you really want the texture of the food to come through unimpeded by bubbles. We'll have it with vegetable salad because you want to be able to taste the delicate greens and dressing. At the other end of the spectrum, Thanksgiving is a hearty meal. So when you have a big, bold sparkling water, the bubbles will refresh your palate so you can go on to the next dish or next course."
—Jerry Shriver, USA Today (November 17, 2006)

"The meal of the year is fast approaching. If you're worried about how you'll cope, our Thanksgiving Day survival guide should help. And be thankful, at least, that we give thanks in this manner just once a year....Wine: People tend to sweat over the meal, and the matter of wine to go with it is getting more attention. 'People are drinking more wine than ever before and know more about it. So the stakes are raised,' says Karen Page, co-author of the new WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water Based on Expert Advice from America's Best Sommeliers (Bullfinch Press, $35). If you're bringing the wine, try to find out a bit about the flavors of the menu and then head to the wine store, suggests Page's husband and co-author, Andrew Dornenburg. Beyond that, he says, 'It's nice to have some choices. There is no perfect wine for every person at a Thanksgiving table.' He and Page offered these picks, with retail prices of about $9 to $20 a bottle...."
—Jan Uebelherr, Milwaukee Journal Sentinel (November 17, 2006)

"While some people might think it odd or a tad pedestrian to give cookbooks as holiday gifts, I beg to differ....Cookbooks, on the other hand, are kept as treasures, some of them used over and over, spattered with sauces or smeared with chocolate, pages worn from use....The suggestions that follow are different sorts of books for different sorts of cooks; any of them would be a fine addition to a culinary library and they're guaranteed to make everybody feel better. WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch, $35) by Karen Page and Andrew Dornenburg. Why? Maybe because it has the longest subtitle of the year: Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — even Water — Based on Expert Advice from America's Best Sommeliers. No, not really. (Well, yes, really, that is the subtitle, but not the reason to give it.) It's a groundbreaking work from a team who consulted top restaurants (French Laundry, Babbo, The Inn at Little Washington, Boulud and Masa's among them) to put together a guide so helpful we'll all wonder how we got along without it. Ever tried to find the perfect beverage to serve with Kentucky Fried Chicken, or to determine why a slightly spicy white wine complements Chinese food? The authors arrange the book sensibly, with indexes that work both ways: foods to pair with beverages, beverages to pair with foods. It suits all palates and diets."
—Pat Fusco, Pacific Sun (November 17, 2006)

"What Wine Goes Well With Turkey...and KFC? It's that time of year when turkey weighs on us. No sooner do you decide how many pounds of bird you need for leftovers than you face the annual debate over whether red or white wine goes better with Aunt Hazel's stuffing. Andrew Dornenburg and Karen Page can take that problem off your plate: A California Chardonnay or a Gewurztraminer will do fine, they say. But the standout choice is a fruity Zinfandel. As with their previous books, including Becoming a Chef, this husband-wife team has researched their subject exhaustively, consulting the chefs and sommeliers at America's top restaurants to put together the definitive pairing guide. All the classic wine-and-food matches are here: a California Cabernet Sauvignon with steak, a white Burgundy with Dover sole, a tawny Port with chocolate. But what's the perfect liquid complement to French toast or French fries, goat or gravlax, hot dogs or Hostess Twinkies? And what Wine Spectator snob would have guessed that root beer tastes good with foie gras or that you should skip savory foods when you’re drinking a cup of coffee made with Ethiopian beans? WHAT TO DRINK WITH WHAT YOU EAT is as easy to use as a thesaurus. Turn to 'Oysters, Wellfleet,' and order yourself a glass of champagne. Turn to KFC Fried Chicken, and you'll regret that Col. Sanders doesn’t have a liquor license to serve up a dry Spanish sherry."
—Linda Kulman, National Public Radio (November 16, 2006)

"Recommended Readings: A lot of food/drink questions come up this time of year. What to drink with the Thanksgiving turkey, the Christmas prime rib or the Hanukkah latkes? What to eat with the champagne on New Year's Eve? In WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch, $35), Andrew Dornenburg and Karen Page offer answers to those and any other questions about food/drink match-ups. Their advice comes from sommeliers all over the country. It covers wine, beer, sake, spirits, coffee, lemonade, even water, and goes into the philosophy of pairing as well as suggesting lots of specific match-ups — starting with either the food or the beverage."
—Polly Campbell, Cincinnati Enquirer (November 15, 2006)

"(STARRED REVIEW.) WHAT TO DRINK WITH WHAT YOU EAT: Coauthors Dornenburg and Page (Becoming a Chef; Dining Out) again prove their immense knowledge of and love for food and drink harmonization. They establish the foundation for this topic by explaining the purposes and potential outcomes for suitable matches. After perusing the drinks for food pairings ('Acidic Foods to Zucchini Blossoms'), readers can change perspective with the food for drink pairings ('Acidic Wine to Zinfandel'). The delineation of combinations for individual cheese varieties is particularly exceptional. Among the array of pairings lie recommendations and advice from experts like Joshua Wesson, as well as several recipes. The vastly informative text suits every palate and diet. Though the authors include a fair discussion of beer and touch on nonalcoholic beverages, they focus primarily on a variety of wine and food pairings. Nevertheless, the immense quantity of food and drink combinations, expert recommendations, tantalizing recipes, and clear discussion of wine fundamentals make this book a thoroughly satisfying reference for all oenophilic and culinary sections. Essential for all strong and budding cookery collections."
—Meagan Storey, Library Journal (November 15, 2006)

"The Thanksgiving Column....As long as you don't serve cabernet sauvignon with delicate fish or a feather-light white with rustic lamb stew, you'll be fine. But, if you'd like a little help, there is a great new book out — WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. It's got all of the food-beverage pairing advice you could ever want and more."
—Lenn Thompson, Dan's Papers (November 10, 2006)

"As holidays approach, special occasions to enjoy food and drink abound. With them comes a quandary. What is just the right beverage to enjoy with that turkey, that roast — or that Taco Bell Gordita sitting on the car seat next to you?    Well, once you get home, try a rosé or New Zealand Sauvignon Blanc with that Gordita. The turkey goes with a long list of wines, from Beaujolais to Gewurztraminer to fruity Zinfandel. The roast, if prime rib, calls for young Burgundy or Merlot, but a Cabernet or Shiraz will also go nicely.    This information, and much, much more is found in WHAT TO DRINK WITH WHAT YOU EAT, a new book from husband-and-wife team Andrew Dornenburg and Karen Page. They are the award-winning authors of Becoming a Chef and Culinary Artistry. Food pros and amateurs alike love their books, which are often a cross between textbook and reference work.    Their new book is a very detailed cross-referenced compendium of beverage pairing recommendations culled from top American sommeliers and restaurant beverage directors, and even a Canadian tea sommelier. The extensive alphabetical listings come in two sections, one listed by food and the other by beverage, and they get pretty specific, as the Gordita indicates.
When the authors say 'drink,' they don't mean just beer, wine and spirits, but also information on waters, coffee, tea, sake, upscale soft drinks and Indian yogurt lassis. And when they say 'food,' the list is wildly varied, from challenging asparagus (almost 40 suggestions) to the lowly Kit Kat candy bar (Kenyan and berry tea), to Paella (Rioja and rosé were top contenders). Nearly all the global cuisines are represented.    You can look up pretty much any main dish or key ingredient or seasoning in your meal, and find a suggestion — or several — to go with it. And you can look up nearly any kind of, say, beer, and find food pairing suggestions for your brew — be it ale, bock, lambic, lager or saison.   The first chapters of the book include discussions of the sensory and emotional enjoyment of food and drink, pairing rules, and selecting and storing beverages, including temperature and glassware. Then, after the two large reference sections, there are pairing menus from top American restaurants (reproductions of actual, dated menus, including two featuring sake), and the 'desert island' lists of some top beverage experts (the latter is the source of the recipes below).   The authors' tone is encouraging, and their approach democratic. 'Your palate may be different from my palate, or the palate of your best friend, or the palate of the person recommending a wine — so learn to listen to your palate and to trust it. It won't lead you astray.'   I particularly enjoyed the information on tea. The list of starter teas for your cupboard includes a breakfast blend or black tea, Assam (good with creamy desserts and salmon or lamb sandwiches), oolong (can work with a wide range of foods), Chinese green tea (seafood and shellfish), Japanese Sencha (particularly good with chocolate) and herbal teas to use as digestives after meals."
—Faith Bahadurian, Princeton Packet (November 9, 2006)

"Drink by the Book: There are a whole crop of wine books out right now. Here is my guide to the current harvest....For the Foodie: WHAT TO DRINK WITH WHAT YOU EAT. This book is one of my favorites; it take a unique approach to pairing wines, and other beverages, with food. You can look up the wine and see what it pairs with or look up the food. Either way you slice it, this is an enthusiastic no-nonsense book that will encourage you to experiment and enjoy. And really isn't that what wine should be all about anyway?"
—Amy Sherman, KQED (San Francisco) (November 8, 2006)

"Andrew Dornenburg is all about the 'wow' factor. The former chef and co-author of WHAT TO DRINK WITH WHAT YOU EAT points out that Thanksgiving should be a celebration, not a pairing conundrum. This year, he and his wife Karen Page will serve sparkling shiraz in their Manhattan home. 'You've got the effervescence, which helps cut the fat, and the fruit,' Dornenburg says. 'It's a slightly provocative wine and a little more celebratory.' That said, keep in mind that no two Thanksgiving tables are alike, Dornenburg says. Even the way you cook the bird changes things. Growing up in Concord, Dornenburg's family barbecued theirs. So, zinfandel was ideal. 'It's Contra Costa County, so I'd go with an old vine from Cline Cellars,' he says. For a white, he recommends an off-dry Riesling, like [Dr.] Loosen, that pairs well with white meat. Still, Dornenburg encourages people to get a variety of beverages, from light, fruity whites and reds to hard apple cider, like the one from Woodchuck, or sparkling pear cider. If you don't have enough glassware, encourage your guests to rinse and sample. 'That'll make it more fun and interactive than your typical Thanksgiving,' Dornenburg says."
—Jessica Yadegaran, Contra Costa Times (November 8, 2006)

"The eternal question — What wine should I serve with this? — is taken to new levels with the latest book from Karen Page and Andrew Dornenburg. The sommeliers and James Beard Award-winning authors are in town Monday and Tuesday to promote WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch, 368 pages, $35), promising proper pairings for 'what to drink with everything from French toast to Chinese food, and what to eat with everything from pinot noir to green tea.' Consultants from New York's Daniel Boulud to Seattle's Robert Hess contributed their expertise to the mix. In Seattle, find the authors at a Cooks & Books dinner at 6 p.m. Monday at Dahlia Lounge, 2001 Fourth Ave. Cost: $95, including food, wine and a signed copy of the book. Call 206-682-4142 for reservations. At 5 p.m. Tuesday, Dornenburg and Page will be at Hotel Vintage Park (1100 Fifth Ave.) for a book signing and wine tasting. Cost: $15, including tasting and an hour's free parking. Can't make it to either? Follow the authors' tour online at becomingachef.com/blog.dwt.php."
—Rebekah Denn, Seattle Post-Intelligencer (November 3, 2006)

"WHAT TO DRINK WITH WHAT YOU EAT: Five-Star Review. WHAT TO DRINK WITH WHAT YOU EAT is a comprehensive reference guide for finding your food's 'true love.' With a winsome spirit and a well stacked 'advisory board' composed of the nation's top chefs and sommeliers, husband and wife team Karen Page and Andrew Dornenburg offer the best consolidated food and drink pairing guide on the market. This is one of those books you will want to keep handy, whether you are preparing for Friday night pizza or a more formal food-based gathering...."
—Stacy Slinkard, Wine.About.com (November 2, 2006)

"If you are interested in sake, you really should get the new book WHAT TO DRINK WITH WHAT YOU EAT (the definitive guide to pairing food with wine, beer, spirits, coffee, tea — even water — based on expert advice from America's best sommeliers). The authors, Andrew Dornenburg & Karen Page, have done an excellent job of bringing together experts on all drinks, including sake. The exciting thing for us is that Paul Tanguay of Sushi Samba and the sake web site Of Rice and Zen, along with several other sake afficianados, has contributed many comments...."
—Valerie Urban, TheSakeDiaries.blogspot.com (November 2, 2006)

"Cru do. Ever wondered WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch Press, $46)? That’s the name of a book that authors Andrew Dornenburg and Karen Page will demo over dinner next Thursday (November 9) at Cru Restaurant (1459 West Broadway). Learn how to pair wine, beer, spirits, coffee, and tea with anything. Cost is $125 and includes dinner, bevvies, and the book. Reserve through Barbara-Jo’s Books to Cooks at 604-688-6755."
—Judith Lane, The Georgia Straight (Vancouver) (November 2, 2006)

"If we're lucky, we've had the magical experience where the combination of our food and drink elevates both to a new level. The food is all the more superb and the beverage cannot be surpassd by another. But even if we've had that good fortune, recreating it in other dining experiences has been hit or miss unless you're a sommelier. We hope the meals we serve to our guests are one of the lucky hits where the dining exper ience is at its peak, Unfortunately, we can rarely be sure. WHAT TO DRINK WITH WHAT YOU EAT seeks to dispel the mystery with answers to some of the most common foods such as beef or desserts, to more puzzling choices such as bitter food and chile peppers. Cuisines as a whole are explored through the underlying spices used in the dominant flavor combinations. The answers are not limited to wine, although many are provided. The other side of the puzzle is answered as well. If you pick up an interesting bottle of wine, or wonder what would go perfectly with an ale on a hot summer day, you'll find enough suggestions to inspire your cooking. This book is interesting, educational, and above all else, useful."
—Donna Pilato, Entertaining.About.com (November 2006)

"Thanksgiving 2006. What Can I Pour? Conventional wine wisdom states that red should be served with red meat and white with white meat. But, really, what's most important is that you're pleased with what's in your glass and on your plate. Thankfully, on this all-inclusive holiday, there's room for everythi