Authors Andrew Dornenburg and Karen Page

“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.

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)

"10 Books That Will Be a Welcome Addition to a Wine Lover's Library.... WHAT TO DRINK WITH WHAT YOU EAT. Andrew Dornenburg and Karen Page, authors of the James Beard Award-winning BECOMING A CHEF and CULINARY ARTISTRY, have written mostly about and for chefs. This time around, they've interviewed more than 70 wine experts, including master sommeliers, chefs and others at some of the country's best restaurants, to assemble a cornuopia of excellent advice about food-and-wine pairing. They suggest matches for ingredients, cuisines, and dishes, including fast foods like pizza, McDonald's Big Mac, and even a Kit Kat candy bar, for which they suggest a blended African tea. There's a chapter on the fundamental rules of food-and-wine pairing and lots of other helpful information, like 'Wines to have on Hand So You're Ready for Any Occasion' and 'If You Like This, You Might Also Like That.' The guide also works in reverse, allowing readers to search by beverage to find the perfect food match. Read this book, with its easily accessible matching suggestions, and soon you'll be thinking like a sommelier. It's simply a must-have for anyone interested in food-and-wine matching."
—Sharon Kapnick, award-winning author and certified sommelier, SeniorWomen.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 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)

"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)

"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 everything. Open a bottle of red, white or rose wine, beer, or even hard cider. Or if specific recommendations put you more at ease, consult the chart below for new ideas....Raise a Glass: The following experts contributed to the chart of libations at left. Andrew Dornenburg and Karen Page, coauthors of WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch, $35)."
—Real Simple magazine (November 2006)

In an interview with chef Grant Achatz of Alinea (cited as the chef of the #1 restaurant in America today, according to the current issue of Gourmet), he was asked about his single most-used cookbook — and cited CULINARY ARTISTRY by Karen Page and Andrew Dornenburg.
—Chicago magazine (November 2006)

"BarnesAndNoble.com's Holiday Gift Guide. Gift Ideas for Cooks and Gourmands: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. [1 of 14 recommended books]"
—BarnesAndNoble.com (Holidays 2006)

"BarnesAndNoble.com's Holiday Gift Guide. Gift Ideas for Sophisticated Friends: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. Surprise and delight your sophisticated friends with an elegant, upscale gift from this collection, designed to appeal to cultured connoisseurs with a taste for the finer things in life. [1 of 12 recommended books]"
—BarnesAndNoble.com (Holidays 2006)

"Joy of Cooking: 75th Anniversary Edition - 2006. Odes to JOY...When Andrew first contemplated becoming a chef in the 1980s, he asked two Boston chefs of his acquaintance what books he should read. Each independently recommended Joy of Cooking as THE classic with reliable recipes for just about everything. (The second chef urged him to look for an early copy for the sheer entertainment value of reading how to cook a possum.) A decade later, when we interviewed 60 of America’s leading chefs for our first book BECOMING A CHEF, we asked them the same question — and again Joy was one of their five most recommended books. In fact, we recommend buying two copies, like we did: we keep our chocolate-smudged copy of Joy in our kitchen, and a reading copy on our bookshelves." by Andrew Dornenburg and Karen Page, authors of WHAT TO DRINK WITH WHAT YOU EAT"
—Amazon.com (Holidays 2006)

"Craig Shelton, chef/owner of the Ryland Inn, Whitehouse, is one of the experts interviewed for the newly published 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. Dornenburg and Page, James Beard Award winners and authors of six previous books, have written an extensive resource guide containing wine and food pairings covering more than 1,500 food categories, including 17 cuisines and 100 cheeses. Recipes and anecdotes from culinary and wine experts are also included, making this not only an instructive book but also one that is fun to read and makes a perfect holiday gift."
—Rosie Saferstein, New Jersey Monthly (November 1, 2006)

"Thirsty? You will be. These days, we find ourselves inundated with books on wine — buying, tasting, collecting, pairing with food. In an entirely different category, though, is the new WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch Press, $35). Tapping a varied assortment of sommeliers, chefs, restaurateurs and other connoisseurs, authors Andrew Dornenburg and Karen Page offer a multifaceted guide to pairing food with wine, beer, spirits, fruit juices, tea, water and other bevvies. They delve into the subject from all angles, from the philosophical to the practical. The book packs in an enormous amount of user-friendly information, including rules such as 'If it grows together, it goes together,' a chart titled 'If you like this you might also like that' and a 'starter case' of wine to have on hand. Extensive alphabetical lists of good, better and best pairings allow you to start with either the food or the beverage — as well as telling you what to avoid. In the entry for chiles, you'll even find suggestions for different types of chiles: Argentine malbec or tempranillo, for example, with chipotles; dry riesling with poblanos...."
—Amy Culbertson, Ft. Worth Star - Telegram (November 1, 2006)

"What to Drink with What You Eat, Andrew Dornenburg and Karen Page, authors of WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water, will discuss principles of food and drink pairings on Thursday, November 2, 12:00 p.m. to 1:30 p.m., at MAKOR, 35 West 67th Street. $16/person (212.601.1000)."
—Josh Friedland, TheFoodSection.com (November 1, 2006)

"What inspires great chefs? And how do they translate that vision to the plate? American foodies Karen Page and Andrew Dornenburg explored this in their landmark book CULINARY ARTISTRY, establishing them as the brightest young writing team on the culinary scene. The married couple celebrate their definitive new book, WHAT TO DRINK WITH WHAT YOU EAT, at Cru (1459 W. Broadway), Thursday, Nov. 9, at 6 p.m. Expect an ambitious, adventurous wine and food pairing experience. Tickets are $125 at 604-688-6755."
—Nancy Lanthier, The Vancouver Sun (November 1, 2006)

"Your book [WHAT TO DRINK WITH WHAT YOU EAT] is awesome....What a great book!...Fantastic...Great tips."
—Janelle Wang and Spencer Christian, co-hosts, "The View from The Bay," ABC-TV (San Francisco) (October 30, 2006)

"Radio Highlights: A Matter of Taste. Andrew Dornenburg and Karen Page; WHAT TO DRINK WITH WHAT YOU EAT. 'The Chile Twins' Jim and John Thomas tasting New Mexico's chiles. New York-style pickle producer Dave Ehreth. KQKE-AM (960) 4 p.m."
—San Francisco Chronicle (October 30, 2006)

"THERE'S nothing like being handed the John Houseman Award by a legend like Angela Lansbury to make an actress break out into a spontaneous song-and-dance routine, as Patti LuPone did the other night at the Acting Company's Masquerade Gala at Cipriani Wall Street. The delighted crowd included Rosanne Cash, Alan Rickman, WHAT TO DRINK WITH WHAT YOU EAT authors Andrew Dornenburg and Karen Page and former New Jersey Gov. Tom Kean. When a stagehand tried to hand LuPone a microphone midway through her rendition of '100 Years from Today,' she waved him away with a loud, 'No, I don't need it!' And she didn't."
—Richard Johnson, "Page Six," New York Post (October 27, 2006)

"Winners of the James Beard Book Award for Best Writing on Food for BECOMING A CHEF and DINING OUT [sic], ANDREW DORNENBURG and KAREN PAGE, authors of WHAT TO DRINK WITH WHAT YOU EAT, host a tasting of peak food and beverage matches that every self-respecting foodie should sample at least once in a lifetime. Monday, October 30, 6:30 p.m. Draeger's, 222 E. Fourth Ave., San Mateo. $60. Phone: 650-685-3700."
—Kemble Scott, San Francisco Bay Area Literary Arts Newsletter (October 27, 2006)

"'If you take two seconds to think about what you drink instead of just grabbing what's handy, you're going to increase your enjoyment exponentially,' says Karen Page, author (along with her husband, Andrew Dornenburg) of WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked...Tips for great pairings: -Logic is all. You don't have to be a master mixologist to dream up exciting pairings. 'Just think about association of flavor,' says Karen Page. 'Olive oil in a dish might take you to lemon. If you're working with butter sauce, you might want to use vanilla.' Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry. - Compare and contrast. A cocktail can complement a dish by either matching or contrasting its flavors. 'People who do barbecue pairings will often use bourbon,' says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit."
—J.J. Goode, Epicurious.com (October 26, 2006)

"I'm glad to be the next one to step up to the plate and praise WHAT TO DRINK WITH WHAT YOU EAT, the newest book from Andrew Dornenburg and Karen Page. A book about beverage pairings is not unique, I've seen lots of them, but what makes this book worth its weight is that it's not just an arbitrary list of what goes with what, it's the collected and categorized knowledge of many of the greatest beverage experts. I certainly can't add more praise than they're receiving during their virtual book tour. I agree with everybody else who's said it: this book will become the resource on beverage pairing, for both drinkers and those who serve them. Studded with quotes and an occassional recipe, it's quite an education."
—Paul McCann, KIPlog.com/food (October 26, 2006)

"Drinking and thriving: Two new books tell you how to pair food and booze....WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. Stats: 1,500 ingredients and dishes, 17 cuisines, 100 cheeses, 356 pages. Pros: Readers can browse alphabetical lists of specific ingredients, dishes and drinks; photos and large-size format make it easy to skim and search; includes actual pairing menus from top U.S. restaurants (including Chanterelle and The Modern); chefs and sommeliers offer their own ideal 'desert island' food-and-booze pairings."
—James Oliver Cury, Time Out: New York (October 19-25, 2006)

"WHAT TO DRINK WITH WHAT YOU EAT is set up in the team's usual way, featuring anecdotes, interviews, quotes from an extensive panel of experts, great art and, most important, incredibly practical information in an easy-to-use format. Their research is exhaustive and their books are comprehensive, which is why, if you're looking to find out — you know — what to drink with what you eat (or what to eat with what you drink, a different section), this would be the obvious place to start (and probably end).
—Betsy Block, MamaCooks.com (October 25, 2006)

"WHAT TO DRINK WITH WHAT YOU EAT: A Pairing Goldmine. The hottest new food and beverage guide...One of the greatest pairings in the book are the authors, Andrew Dornenburg and Karen Page. The duo, who have captured the fantasy of readers with their previous award-winning compilations, have outdone themselves with their latest work. Every restaurateur in the country should send the couple a thank- you note for their insight on a territory less traveled. WHAT TO DRINK WITH WHAT YOU EAT is more than a must-read bible of beverage and food. If studied and used wisely by the restaurant's staff, the book will become a profit center increasing beverage sales cross the menu...Dornenburg and Page have done more for the restaurant business than the beverage business will ever know."
—John Foley, The Restaurant Blog, AllBusiness.com (October 24, 2006)

"Italian barbera with proscuitto; sparkling water with salmon; vodka with steak tartare. Behind every great dish there’s a great beverage to go along with it. A successful food and beverage combination will not only create an explosion of delicious flavors, but actually creates a whole that’s greater than the sum of its parts. There are no 'perfect' combinations, but husband and wife team Andrew Dornenburg and Karen Page have compiled and written a useful guide titled WHAT TO DRINK WITH WHAT YOU EAT to help you choose a beverage — alcoholic or non-alcolholic — for almost any food. Using examples from Domino’s pizza to escargot, the book’s easy dictionary format makes it simple to get expert advice. WHAT TO DRINK WITH WHAT YOU EAT is available at bookstore everywhere and retails for about $35."
—Anthony Dias Blue, WCBS Radio (October 23, 2006)

"...Andrew Dornenburg and Karen Page, authors of several volumes that transcend the 'cookbooks' label (read my writeup here). Not quite three months later, Andrew and Karen have released their latest book, WHAT TO DRINK WITH WHAT YOU EAT, a comprehensive guide to pairing foods with most anything you can pour into a glass. With this useful, rigorously researched book, Dornenburg and Page have more thoroughly and efficiently linked the food and drink categories than has any other volume you’re likely to find on the shelf."
—Paul Clarke, The Cocktail Chronicles (October 23, 2006)

"...That was before WHAT TO DRINK WITH WHAT YOU EAT, by the James Beard Award-winning authors Andrew Dornenburg and Karen Page, a book destined to become a classic. The subtitle says it all: 'The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers.' Dornenburg and Page distilled the wisdom of a world of experts to create a 1,500-entry tome that covers every possible combination of food and drink. What I like are the two directories: 1) food to drink and 2) drink to food. Plus there are comments and sidebars that add to your knowledge. So the next time you're wondering what goes with General Tso's Chicken, popcorn, or delicate radish sandwiches, don’t panic, just look it up."
—David Leite, Leite's Culinaria, winner of the 2006 James Beard Award for Best Internet Food Web Site (October 23, 2006)

"What not to do when you reserve: What should you never, ever do or say when making a dinner reservation?• 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.' • 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. • 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. • Resort to cliches: Here's a phrase to avoid: 'Do you know who I am?' Says Page, 'That's a little overused.'"
—NorthJersey.com (October 20, 2006)

"I'm wary of books that promise to teach the reader how to pair wine with food. I work off the belief that a few simple rules give everyone the tools they need, and that anything more intimidates and confuses. But Andrew Dornenburg and Karen Page's new book WHAT TO DRINK WITH WHAT YOU EAT offers an interesting middle ground. Less a book-length primer — though the first chapters offer general advice — and more a catalog of proven pairings, the bulk of the book lists foods or cuisines and the drinks that go with them, or drinks and their complementary foods. A batch of ripe figs called your name at the market? Open a bottle of Vin Santo to accompany the dessert. Someone gave you a bottle of Madiran and you don't know what to eat with it? Try duck confit. Fans of CULINARY ARTISTRY will find the book's layout familiar: simple lists under easy-to-find subheadings, with bold entries indicating well-worn pairing classics. I couldn't find any pairings I disagreed with, when I knew enough to assess the idea myself....Overall, though, this is a useful tool for someone looking to fill glasses with as much care as they turn to their plates. I've already recommended it to friends and acquaintances. Dornenburg & Page have provided an extensive list of pairing suggestions that will inspire rut-bound pairers and comfort casual drinkers."
—Derrick Schneider, ObsessionWithFood (October 19, 2006)

"[...S]omething I can genuinely get excited about. In this case it's the latest volume from the team of Andrew Dornenburg and Karen Page: WHAT TO DRINK WITH WHAT YOU EAT. According to our team of crack researchers (as well as the cover of the book) it's 'The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers.' In the genre of polling famous people in the food industry and compiling a book out of their anecdotes and life lessons, nobody does it better than Dornenburg and Page. I was first introduced to their books when I grabbed BECOMING A CHEF off the shelf at the bookstore. These books really epitomize for me the best kind of reference books. They're typically not something you read cover-to-cover in sequence. They're more of a jump around kind of book. But rather than being just a dry reference, they have all sorts of anecdotes, stories, and context for the reference material. The beautiful pictures don't hurt either. Interviewing a bunch of folks and reprinting their comments can be the lazy man's way of putting together a book. But the amount of hard work that is put into their books is pretty evident given how packed they are with digestible goodies. As for WHAT TO DRINK WITH WHAT YOU EAT specifically, I'm especially enjoying it because it's a topic I find useful. Maybe you will, too."
—Hillel Cooperman, TastingMenu.com (October 19, 2006)

"Drink wine free, have books read to you: The best way to get a wine edu-ma-cation is to taste. The more you taste, the more you learn what you like and don't like. And oh yeah, then you can one-up your friends with all those crazy wine descriptors, such as 'the inside of a walnut shell.'...And as if drinking free wine wasn't enough, you can now have wine books read to you — by the authors themselves! Bottlerocket Wines continues their excellent "eclectic salon" series of meet the author events. Some upcoming dates of note for these free events: Jancis Robinson, Oxford Companion to Wine, 3rd edition, Monday, October 23, 6 – 8 pm; Andrew Dornenburg and Karen Page, WHAT TO DRINK WITH WHAT YOU EAT, Wed., October 25, 6 – 8 pm....Well, there may not be much reading — but there will no doubt be much schmoozing (and boozing?)."
—Tyler Colman, DrVino.blogspot.com (October 19, 2006)

"October 25: Andrew Dornenburg and Karen Page at Bottlerocket. Bottlerocket keeps bringing out the big guns this week with James Beard Award-winning writers Andrew Dorenburg and Karen Page, who'll be reading from their new guite to pairing: WHAT TO DRINK WITH WHAT YOU EAT. Book-Signing and Wine Tasting. Free, 6 – 8 p.m., 5 West 19th Street."
—Laren Spirer, Gothamist.com (October 19, 2006)

"... If your taste buds hunger for a Chicago-style dog (with relish, pickle and all the trimmings) a Zinfandel may be the perfect beverage to swirl rather than chug after biting into that luscious monster. No, I'm not off my rocker. I opened up the hottest new culinary guidebook to hit the shelves in years, WHAT TO DRINK WITH WHAT YOU EAT, and while traveling through the pages came across the pairing after stopping briefly at Hostess Twinkie, which by the way should be enjoyed with Asti. Andrew Dornenburg and Karen Page James Beard Award-winning authors have compiled the 356-page beverage and food pairing bible and have opened up aq new world for bot only foodies, but for restaurant owners, chefs, and waiters across the country.
The book is a must read and will be featured on The Restaurant Blog next Tuesday, October 24th."
—John Foley, AllBusiness.com (October 19, 2006)

"Yes, deer: The other red meat is in season. Game for a wild gourmet experience? Think a steaming bowl of chili topped with grated Cheddar. Or a slow-roasted sirloin tip ringed by new potatoes. Or medium-rare filets paired with a bottle of Shiraz....As for As for wines, uncork a favorite red to go with grilled venison. A bottle of Shiraz is a 'Holy Grail pairing' that every foodie should try.
Other good matches are Barolo, Rhone reds and Zinfandel, 'an especially wonderful match with braised or stewed venison,' said Andrew Dornenburg, co-author of WHAT TO DRINK WITH WHAT YOU EAT (Little Brown & Co., 2006). Beer lovers, meanwhile, should opt for a strong Doppelbock beer. 'The key is to stick with big, round, fruity red wines instead of tannic red wines (e.g., certain Cabernet Sauvignons),' [Dornenburg] said. 'And if you have a teetotaler over when you're serving venison, it's handy to know that Darjeeling tea complements venison nicely.'"
—Molly Woulfe, Northwest Indiana Times (Munster, Indiana) (October 18, 2006)

"For all of you who love to pair beverage and food, there is a new book that will soon the considered the bible of food and beverage pairing. Written by the fabulous team of Andrew Dornenburg and Karen Page, 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 is a must-get book — especially if you work in the food industry. I mention this because yours truly is featured extensively in the saké section.....Anyway, it’s beyond doubt the definitive guide to pairing food and beverage."
—Paul Tanguay, RiceAndZen.com (October 18, 2006), writing from Japan as one of ten finalists in the 2^nd World Kikisaké-shi Competition (as one of three participants to represent the U.S.)

"With every great meal, what you drink is just as important as what you eat. A new book is based on this premise and provides expert advice for all those who have ever planned a meal and wished they knew a little more about what to pair with the entree. 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/hardcover) has just come out on the shelves from the James Beard award-winning team of Andrew Dornenburg and Karen Page to save the day. And Dornenburg and Page happen to agree with Brian Avinger [the son of Jim Avinger, president of Orangeburg Coca-Cola]. With pizza in general, that is, any tomato and cheese pizza, Coca-Cola or a sparkling water are recommended by a number of experts (besides Brian Avinger)....Throughout the book are food and drink recipes, advice and anecdotes. It taps into the knowledge of the experts palates of more than 70 top wine experts (10 are master sommeliers), chefs and other connoisseurs, including those at some of America's top restaurants and covers more than 1,500 categories, including 17 cuisines and 100 cheeses. Authors of six previous books, the authors have been featured on 'The Today Show,' National Public Radio, The Food Network, CNN and many other TV and radio shows. Dornenburg and Page married in 1990 and live in New York City."
—Nancy C. Wooten, The Times and Democrat (Orangeburg, SC) (October 17, 2006)

"The art of the true mixologist doesn’t stop at the glass. Cocktails are a cuisine, and as such can, and should, participate with the other culinary arts as much as possible. One of the books that I have often recommended to various mixologists across the country has been CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It presents the culinary palate in a unique manner by illustrating the methodology that many of the world’s greatest chefs use to approach thinking about what flavors work best with other flavors. While flavors are obviously important in cooking, the art of 'pairing' flavors is rarely given the attention it deserves. Which is why I found it refreshing to see it covered so well, especially since mixology specifically IS the art of flavor pairing. You can then imagine my delight, when Andrew and Karen let me know that their next book was going to be specifically targeting pairing food and drink. In WHAT TO DRINK WITH WHAT YOU EAT, they approach the broader culinary concerns associated with mixing and matching solid and liquid cuisines together, and various flavors that hold specific affinities. While the book puts most of its emphasis on pairing wine with food, it also includes additional information and insights on how this can be expanded to include Beer, Sake, Spirits, Cocktails, Teas, Coffees, and Water. While there are several significant chapters which discuss how food and drink should be considered as a combined package, the bulk of the book should be seen as a reference document that you can use to quickly look up various products and flavor components and see a listing of possible liquid flavor elements suggested to enhance and expand the experience....Cocktails are gradually coming into their own, and the more appropriate attention we can put onto the culinary properties that they embody the better."
—Robert Hess, The Spirit World (October 16, 2006)

"A little over a week ago I wrote about the upcoming release of WHAT TO DRINK WITH WHAT YOU EAT. October 2nd has come and gone and the book is on the shelves and ready to entice you into maximizing your dining experience. It was a book that, once started, could not be put down as each page is filled with insightful, expert advice for pairing food and beverages. Not only is it filled with pairings for gourmet dishes, pastas and ethnic cuisines as is customary, but it also includes some not-so-healthy American indulgences like hamburgers, doughnuts and even Domino's Pizza. A fun and enlightening book, it's a must-have for anyone interested in making the most out of even the mundane."
—Colleen Graham, Cocktails.About.com (October 16, 2006)

"It’s hard not to be impressed with the work of Andrew Dornenburg and Karen Page. With such industry favorites as Becoming A Chef (1995), Culinary Artistry (1996), Dining Out (1998), Chef’s Night Out (2001), and The New American Chef (2003) you can only expect their latest endeavor WHAT TO DRINK WITH WHAT YOU EAT to be a welcome addition to any library. I was first introduced to Andrew and Karen’s work through Culinary Artistry. It was their extremely succinct and detailed examination into what it meant to be a chef that caught me, and it was the expansive and well researched collection of flavor pairings that then held my attention. I have since made it a habit to recommend this book to chefs and mixologists alike. This new volume continues on with the core pattern set forth in Culinary Artistry. It similarly addresses the concepts of flavor pairings, but with the specific goal of showing how flavors can, and should, be worked together in matching both food and drink. Wine of course is the primary liquid accompaniment that will come to most people’s minds, but they don’t stop there. They expand their reach to include beer, cocktails, coffee, tea, and even how water can play a role in the culinary experience. While there are eight chapters that make up this book, there are essentially two different roles that this book embodies. The first is reading material that provides insights and suggestions regarding how both food and drink complete one another and how famous chefs and restaurants across the country are starting to expand their culinary horizons to embrace liquid cuisines as well. The second, and perhaps most important, feature of this book is the comprehensive listings of various food products, and their recommended liquid accompaniments. This listing is then reversed, and for various liquids, they list the food flavors that would be best to be paired with them. I feel that WHAT TO DRINK WITH WHAT YOU EAT is poised to be an important and indispensable resource for anybody in the restaurant industry, as well as for amateur culinarians who wish to expand their horizons."
—Robert Hess, DrinkBoy.com (October 16, 2006)

"JIM BALSILLIE: HOCKEY SUPERFAN — Jim Balsillie's home number is listed in the phone book. He rocks out to Rush and Nickelback on his iPod. He grumbles about his golf game. He lives with his perfect nuclear family — a son, a daughter, and his wife of 16 years — in a modest, four-bedroom house. He hauls his kids to school and basketball practice in a Honda. 'He's everything you'd want: humble, a good person, a good family guy, a crazy-passionate hockey guy, and he's outrageously able,' said Jim Bradbeer, a close friend from Balsillie's college days. Balsillie, 45, is no different from most other diehard hockey fans — except he is one of the wealthiest men in Canada and the owner-to-be of the Penguins. As co-CEO of Research In Motion, the Waterloo, Ontario-based firm that makes BlackBerry wireless devices, Balsillie has an estimated worth of more than $1 billion. Ten days ago, he agreed to buy the Penguins for a reported $175 million. 'That's the ultimate prize for a hockey lover,' said New York author Karen Page, who has known Balsillie for nearly 20 years. 'It's not that he's doing it to the exclusion of other things. He's still a huge philanthropist in Canada.'"
—Rob Biertempfel, Pittsburgh Tribune-Review (October 15, 2006)

"The best book on food and wine pairing is WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. This book lists foods and what beverages to have with them. A second section lists beverages and which food to have with them. It's very well done."
—ForkAndBottle.com (October 2006)

"CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996): The #17 best-selling cooking/food/wine book, and the #274 bestselling book in Canada overall."
—Amazon.ca (October 15, 2006)

"WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (2006): The #35 best-selling cooking/food/wine book, and the #782 bestselling book in Canada overall."
—Amazon.ca (October 15, 2006)

"To start off with, if the appreciation of food and drink, as well as the proper flavor pairings of these two culinary components is something that interests you, then you owe it to yourself to pick up a copy of the recently published book WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page....It was one of their early books CULINARY ARTISTRY which clued me in that these two had a great grasp of the concepts associated with flavors and flavor pairing. Think about it for a second. While at its very core, cooking is all about the proper and appropriate combination of flavors, very few cookbooks actually cover this topic in any meaningful way. Sure, they might make some sort of passing comment about how the flavors they are using were because of how well they complimented each other. But they don’t actually provide details about 'how' these flavors work, or perhaps more importantly what doesn’t work. After all, we often learn more from our mistakes then we do from our successes. To produce a reference guide that lists specific flavors and what other flavors work with them takes guts. That is what Andrew and Karen did with CULINARY ARTISTRY. Now they are back with their second salvo. In WHAT TO DRINK WITH WHAT YOU EAT they expand their flavor guidance and reference by cross referencing it with what liquids will provide a proper culinary accompaniment to the foods you might be serving. As a chef, food is very important to me, as a mixologist the cocktails are also very important to me. Combining the two is just an obvious culmination of the culinary arts, and provides an opportunity to draw these two crafts together. WHAT TO DRINK WITH WHAT YOU EAT is a fabulous resource for anybody interested in how to better understand how these two draw together these two seemingly opposing cuisines."
—Robert Hess, DrinkBoy.com (October 15, 2006)

"Andrew Dornenburg and Karen Page are the husband-and-wife author team behind the 1996 James Beard Award-winning book BECOMING A CHEF. They have a new book out called WHAT TO DRINK WITH WHAT YOU EAT. Exceptional in its depth and scope — with over 1500 entries — WHAT TO DRINK WITH WHAT YOU EAT is based on the collective wisdom of experts at dozens of America's best restaurants, including Alinea, Babbo, Bern's, Blue Hill, Chanterelle, Daniel, Emeril's, The French Laundry, Frontera Grill, The Inn at Little Washington, Jean Georges, Masa's, The Modern, Per Se, Rubicon, Tru and Valentino."
—KCRW.com's "Good Food" (October 14, 2006)

"I can’t wait to meet Andrew and Karen....They’re going to be local, transforming the typical book signing into something more appropriate, a tasting! They’re leading a seminar and tasting at Draeger's in San Mateo on Monday, October 30th, featuring 'some of the Holy Grail food and beverage pairings that any self-respecting food lover should sample at least once in a lifetime.' There are details on Draeger's Web site, and I'll be there, on my own dime. Why, when I go to awesome wine tasting events like the Wine & Spirits Top 100 this week, as a blogger, would I shell out to see Andrew and Karen? Because as much as I've tasted, they've got more to share with me, a passion for sensible pairing that I haven't seen since Andrea Immer's writings."
—Enoch Choi, MD, on www.enochchoi.com (October 13, 2006)

"To say I am excited about Andrew Dornenburg and Karen Page's new book WHAT TO DRINK WITH WHAT YOU EAT would be an understatement. This book is gold for someone like me who is trying to learn about wine and better understand what beverages to pair with food."
—Amy Sherman, CookingWithAmy.com (October 12, 2006)

"Peak Pairings: From foie gras to Big Macs, if you've got the food, they've got the drink....We know to drink white wine with fish, red wine with meat, sake with sushi, and milk with cookies. Beyond that, though, we're lost. Karen Page and Andrew Dornenburg are here to help with WHAT TO DRINK WITH WHAT YOU EAT, an easy reference book that culls pairing advice from over 70 experts."
—Amanda Kludt, Metro Philadelphia (October 12, 2006)

"Food writers Andrew Dornenburg and Karen Page have collaborated before (on CULINARY ARTISTRY and BECOMING A CHEF, both serious works on subjects dear to food lovers). But WHAT TO DRINK WITH WHAT YOU EAT ($35, Bullfinch) is based on the premise that a great meal must be paired with an appropriate drink. The authors have explored the subject with noted chefs and sommeliers in an effort to help readers make their own best choices. The pairings range from Kentucky Fried Chicken to oxtails. Breakfast, lunch, dinner and snacks are all matched with beer, wine, even coffee and tea."
—Food Staff, Metro Times Detroit (October 11, 2006)

"When the opportunity presented itself to write about the newly published WHAT TO DRINK WITH WHAT YOU EAT by award-winning authors Andrew Dornenburg and Karen Page as part of their month long virtual book tour, we jumped at the chance. What a great way to learn about a topic that we're interested in while helping to spread the word about a great new book. The book is a pleasure to read and is packed with useful information."
—Chris McBride and Jennifer Usdan McBride, SavoryTidbits.com (October 11, 2006)

"I concluded that these people really do know what they're talking about. And while shilling for a book is occasionally disingenuous, I really feel like if you want to know more about wine, what to pair with it and how to drink it you can do no better than to buy their book. And I'm not just saying that out of guilt for having stood them up on Sunday night, I'm saying that because after two hours with these people I'm already 50 times more knowledgeable than I was about wine and incredibly eager to learn more. So check out their book, check out Bar Carrera, and if you order tawny port with your chocolate make sure to do so like a pirate. Argh, Karen and Andrew, thanks for a great time!"
—Adam Roberts, AmateurGourmet.com (October 11, 2006)

"Don't forget to participate in WBW#26. I'll accept submissions through Wednesday (11 October). And remember, there are two prizes for those who guess the most correct mystery wines:

—Beau Jarvis, Basic Juice (October 9, 2006)

"The 75 Top-Selling Wine Books: #1: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—VeryWellSaid.com (October 9, 2006)

"Leaves fall and authors visit: The new Borders bookstore that's just opened above the Long Island Rail Road at Pennsylvania Station is designed for quick visits by commuters. It's at one of the busiest intersections in New York City that, until now, offered few opportunities for buying a book....The 'grand opening' starts Monday with raffles (for a Sony e-Reader and two $250 gift certificates) and book signings....At 6:30 p.m. on Oct. 19, foodies Andrew Dornenburg and Karen Page sign their new WHAT TO DRINK WITH WHAT YOU EAT."
—Aileen Jacobson, Newsday (October 8, 2006)

"'COOL STUFF: The ultimate mix and match book is now out and answers all your questions. What to have with Kentucky Fried Chicken? Of course, it is Pinot Noir, Gewürztraminer. Oxtails? Barolo. Moussaka? It's Retsina, Rioja, of course. Potato chips — beer or champagne (sometimes both!). 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 is written by Dornenburg and Page (authors of BECOMING A CHEF and CULINARY ARTISTRY) and provides a comprehensive guide to matching food and beverage - not just by specific food, but by food type, time of day, characteristics, season and personal mood. The book also provides pairings in reverse — what to serve if you've already selected your beverage. Instant classic."
—MadeOfStars.com (October 7, 2006)

"On another Monday, this time October 23, I will be hosting the virtual book tour for the release of WHAT TO DRINK WITH WHAT YOU EAT, a fantastic new book by Andrew Dornenberg and Karen Page. As the name implies, this book explores how to match food and drink, but it's far beyond the typical food-and-wine pairing guides that seem to be everywhere. I had the good fortune to see Andrew and Karen at Tales of the Cocktail, and to experience first-hand pairings of cocktails and food, so I can attest they've done their homework. I've already received my copy of the book, and I'm really excited by the potential I see. Want more details? Stop by on October 23, or subscribe to my RSS feed so you don't miss out."
— Paul Clarke, CocktailChronicles.com (October 7, 2006)

"Buy this book. And be happy to pay full price. WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page is the most comprehensive, illuminating and useful book of its type I've yet to come across. What it is? We are talking about a guide for food and wine matching, very simply. But that's the key: very simply. There are two essential parts to this book. The first is an alphabetical listing of foods from Aioli to Zucchini. Each food entry includes a list of the types of beverages that best suit the food. The second part of the book is an alphabetical list of drinks Aglianico (an Italian wine) and Ale to Whiskey and Zinfandel. Again, each entry offers a list of foods to pair with the wine. Simple, eh? Perfectly simple. In the back of the book you'll find the collected wisdom and advice and menus and interviews and 'desert island lists' of some of America's most celebrated chefs and food and wine experts. This is the part of the book you'll take to bed with you to inspire some delicious dreams...."
—Tom Wark, Fermentation: The Daily Wine Blog (October 6, 2006)

"BLOG WATCH...Every week, we choose the top five posts in the food and wine blogosphere: Q&A with the Authors of WHAT TO DRINK WITH WHAT YOU EAT [hosted by DavidLebovitz.com]."
—Food & Wine magazine (October 6, 2006)

"The 75 Top-Selling Wine Books: #2: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—VeryWellSaid.com (October 5, 2006)

"If you read a number of food blogs on a regular basis you won't fail to see a mention of a new book during October as the authors of WHAT TO DRINK WITH WHAT YOU EAT attempt to capture a bit of buzz as the book is reviewed. 'On each of the 22 weekdays during the month of October, we'll visit different Web sites that have graciously offered to feature an announcement or review of the book, an author Q&A, or something else they've dreamed up on their designated date.' Kicking off the marketing is a great interview by David Lebovitz with the authors. The full title is '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 listed on Amazon.co.uk for £16.52 and US$23.10 on Amazon.com. More details on the book itself on a dedicated website. Now all I need is to skank a review copy and see if the content measures up to the blog-hyping to come!"
—Andrew Barrow, Spittoon.biz (U.K.) (October 5, 2006)

"...For folks thinking of entering the culinary arts profession, I recommend BECOMING A CHEF. It won the James Beard award, which is a reliable endorsement for good cookbooks."
—Rick Barger, Bristol (VA) Herald Courier (October 4, 2006)

"...On his website, FineWaters, Dr. Mascha profiles still and sparkling waters from all over the world, provides a water vocabulary to use when tasting and discussing water, and even does food pairings. When thinking of Thanksgiving, for example, FineWaters suggests, 'Light designated waters have smaller bubble than those of the Bold sparkling waters. Heritage turkeys have a more subtle, cleaner flavor than commercial turkeys. So in order not to overpower the flavor and to match the mouthfeel of the side dishes a Light sparkling water is perfect.' Dr. Mascha’s thirst-quenching expertise is also heavily featured in Andrew Dornenburg and Karen Page’s newest book WHAT TO DRINK WITH WHAT YOU EAT."
—Stephanie V.W. Lucianovic, Chow.com (October 4, 2006)

"Andrew Dornenburg and Karen Page's 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 is a wonderful addition to my culinary library....Dornenburg and Page have also filled their book with tons of expert advice from wine directors, sommeliers, and restaurateurs, and included sample tasting menus (with their wine accompaniments) from some of America's best restaurants. The book is so packed with information, it will take a while to digest it all. But that's good, because this is a book you'll actually use as a reference over and over again, whether you have a wine you're not sure how to pair, or whether you've got an ingredient and need a beverage partner....As great as its information is, what really recommends WHAT TO DRINK is its tone. We all have an image of an obnoxious sommelier or server who huffs when one member of the party wants beer, and the others insist on red wine with fish. But Dornenburg and Page don't scoff at such pairings. They avoid the snootiness often associated with wine. They don't fill their book with rules, only thoughtful suggestions....Which goes to show you can plan your drinks and your food all you want, but a little serendipity can still be good. I imagine Dornenburg and Page would agree."
—Meg Hourihan, MegNut.com (October 4, 2006)

"Five-star review: Andrew Dornenburg and Karen Page have created a masterpiece of culinary work with WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch Press, 2006). This book is destined to be the definitive guide to matching foods to beverages for many years to come, not only for consumers but also restaurant professionals. Anyone who calls himself a food lover must have this book....Yes, there are other books on what wine to drink with dinner, loads of them, but none with such scope and authority as this one. Dornenburg and Page use the knowledge of more than 70 top wine experts (including 10 master sommeliers), chefs, and other food connoisseurs to create an encyclopedia of food and beverage pairings covering more than 1,500 categories...."
—Brett Moore, GourmetFood.About.com (October 3, 2006)

"Remember the scene in 'Pretty Woman' when Julia Roberts asks Richard Gere why there are strawberries with their drinky-drinks. He tells her that they bring out the flavor of the champagne. That, my friends, is the obligation of a sommelier — to impart Richard Gere-like tidbits of wisdom regarding the delicate balance of food and drink. WHAT TO DRINK WITH WHAT YOU EAT is certainly not the kind of volume you read cover-to-cover. It’s more like an encyclopedia to keep by the corkscrew so that you may consult it when the whoseywhatsits come by for dinner and you need to know what to pop open to go with the Asiago (one option is Nebbiola, which I’ve never heard of but now want to try because it has a cool name). Pretty much everything is listed here, right up to and including KFC Fried Chicken (Pinot Noir? Really?) and tortilla chips (Champagne — tried that one already). Very well laid out, the glossy pages of this book are easy to paw through to find the food and drink pairing in question. Pretty essential stuff, kids."
—JP, JoyHog.com (October 3, 2006)

"...In that eat, drink, and be merry formulation, you could reasonably rejigger it to 'eat, drink to be merry.' That good wine and other good drink should go with good food is nothing new under the sun. But culinary horizons has have broadened over the past decades, and you can kill a little of the buzz by cracking open a bottle that clashes, rather than harmonizes, with what you're eating. And that brings today's homily to the just-published WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch, $35). No doubt our favorite fall food book, this indispensable guide is the perfect matchmaker between dish and drink. Dornenburg and Page consulted with dozens of food and wine experts and have compiled such a comprehensive compendium of pairings that no stone crab is left unSauternesed (actually, they say Chablis for stone crab). Having a biryani dish? The authors suggest Pinot Noir. Popeye's fried chicken? You want sherry with that. For Thanksgiving turkey, try a sparkling Shiraz. And if you have a particular beverage in mind, the authors give you a list of dishes that will go well with it. Mr. Dornenburg and Ms. Page don't assume you want wine with everything either: they also include tea, water, beer, and sodas. It all makes for an enormously useful book that's a delight to read."
—Charlie Suisman, Manhattan User's Guide (October 2, 2006)

"'This Week's Foodservice Daily Newsletter: WHAT TO DRINK WITH WHAT YOU EAT.
Date: October 2, 2006 - October 6, 2006.
Guest Host: Andrew Dornenburg and Karen Page
Theme: WHAT TO DRINK WITH WHAT YOU EAT.
Monday: Ceviche Clasico, from Rick Bayless of Frontera Grill (Chicago), Braised Short Ribs, from Scott Bryan of Veritas (New York City).
Tuesday: Cornish Hen with Pomegranate, Honey and Roasted Almonds, from Rafih Benjelloun of Imperial Fez (Atlanta); Diced Szechuan Chicken Soong, from Michael Tong of Shun Lee Palace (NYC).
Wednesday: Gnocchi, from Nicola Marzovilla, owner of I Trulli (NYC); Lamb Ragu, from Nicola Marzovilla, owner of I Trulli (NYC).
Thursday: Gazpacho Andaluz, from Jose Andres of Jaleo (Washington, DC); Miso-Marinated Steak, from Hiroko Shimbo of Hiroko’s Kitchen (New York City).
Friday: Tarte Tatin (Caramelized Apple Tarte), adapted from Dieter Schorner of The Culinary Institute of America; Mrs. D’s Chocolate Chip Cookies, adapted from Marcel Desaulniers of The Trellis in Williamsburg, Virginia.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!"
—David Nelson, Chef2Chef.net's Culinary Sunday Times (October 1, 2006)

"This lavishly photographed title is an epicure's delight. The Matching Beverages to Foods section offers a comprehensive list of foods — from anchovies to zucchini — and the drink that best accompanies it, and the Matching Foods to Beverages list does the same in reverse (from acidic wine to Zinfandel). Indispensable."
—PAGES: The Magazine for People Who Love Books (September / October 2006)

"Who hasn't been stuck in a grocery aisle, fearful at the idea of selecting the wrong drink to accompany a dish? This fall, you can finally put your fears aside and reach for your very own beverage bible. In their new book WHAT TO DRINK WITH WHAT YOU EAT, husband-and-wife author team Andrew Dornenburg and Karen Page delve into the art of pairing, creating a veritable encyclopedia of food and drink combinations. After tapping 70 expert sommeliers and chefs for ideas, the couple compiled a comprehensive reference section with more than 1,500 entries."
—Las Vegas Home & Design (September / October 2006)

"Tasty Works: Cherry-picking the season's most tempting tomes...WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. The scope of this instructive beverage and food pairing manual is broad; its ambition is as well. The authors know that consumers are too intimidated or unlearned in the ways of wine and food matching, so they've decided to make just about any consumable liquid the subject of study in order to eliminate any moment of doubt for us...[T]he 32-page 'Food and Beverage Pairing 101' chapter...should be required reading for anyone who is serious about the subject."
—Todd M. Wernstrom and Jen L. Karetnick, Wine News (Fall 2006)

"Set the dinner table with martini glasses: Pairing cocktails with meals is the next foodie frontier....New York-based food writers Andrew Dornenburg and Karen Page include the trend in their upcoming book, WHAT TO DRINK WITH WHAT YOU EAT (Little, Brown). 'Previously, we'd believed that cocktail's higher alcohol content interfered with the flavour of food too much,' Page says. 'However, mixologists persuaded us that that was only because many bartenders overpoured alcohol in their drinks, and that a well-balanced cocktail paired with the right food can provide a peak experience.'...Dornenburg notes that with wine, the 'mixology' lies back with the winemaker. 'With cocktails, you can create the drink around the dish, so arguably you could come up with a more perfect match than with wine.'...Page suggests loosely equating white spirits like gin and vodka with the kinds of dishes you'd pair with white wines and saving brown spirits like bourbon and whisky for red meat and game."
—Tralee Pearce, The Globe and Mail (September 29, 2006)

"Karen Page...and Andrew will be coming out with their seventh book this fall entitled WHAT TO DRINK WITH WHAT YOU EAT. For those of you who have been putting Scotch on your Wheaties, this might be a good investment....Karen's blog was named one of America's Top 10 Food Blogs by the NYT Co.'s GourmetFood.About.com. In addition, Karen provided 'live blogging' from the 2006 James Beard Awards in May. Snaps for Karen!"
—Kate Groves and Warren Meyer (whose kids are fans of "Legally Blonde"), Section B Class Notes, Harvard Business School Bulletin (September 2006)

"Two of my favorite food writers have done it again with a fabulous new book that should be in the library of anyone who loves food and wine. When I think about the research that Andrew Dornenburg and Karen Page put into this massive reference, my head begins to spin. The result of the James Beard award winning team's efforts is an encyclopedic reference that will help you perfectly match all your meals with the perfect beverage — or vice versa. Serious oenophiles will undoubtedly pour through the pages meticulously digesting each tidbit and nugget of invaluable advice from America's top sommeliers. You can seriously advance your wine education by carefully reading this book. But even folks who are merely casually interested in wine will benefit from this book, as they can simply look up a food (arranged alphabetically) and get quick tips on what to serve with it. Not sure what you want to serve but have a great wine? No problem, another chapter matches wines with foods. In either direction, finding the perfect match is as easy as looking up a word in a dictionary...."
—Cheri Sicard, FabulousFoods.com (September 28, 2006)

"BIG NEWS: On Friday, October 6, mexicanfood.bellaonline.com will host the virtual book tour of WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page, a phenomenal book about pairing food and beverages (not just wine!). On that day, I will feature highlights from the book and describe why it is a must-buy for Mexican food lovers! Also, I will include a creative, upscale menu with wine suggestions taken from the book. Make sure to join us on that day for the stop on the tour!"
—Amy McDaniel, BellaOnline.com (September 27, 2006)

"I’d say 98 percent of pairing is protecting the food and the wine from each other.' –Craig Shelton, chef-owner of The Ryland Inn in Whitehouse, New Jersey, from Andrew Dornenburg and Karen Page’s comprehensive, commonsense new wine pairing book, WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch Press, 2006)."
—"Dish," Chicago magazine (September 27, 2006)

"Fall Cocktail Reads: 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. Available October 2nd, this book claims to be the ultimate food/drink pairing guide. Whether you're eating homemade Chinese food or a bucket of KFC, there is a drink that fits perfectly. Better yet, choose your drink then decide which food will compliment that."
—Colleen Graham, Cocktails.About.com (September 27, 2006)

"According to culinary experts and food authors Andrew Dorenburg and Karen Page, as temperatures drop, our bodies crave beverages and foods that are more substantial in body and flavor. Wines like Cabernet Savignon, red Bordeux and red Burgundy are therefore appropriate for fall drinking. Dorenburg and Page say Cabernet Sauvignon is typically much more full-bodied than the typically medium-bodied Merlot, or the typically light-bodied Pinot Noir. Likewise, red Bordeaux is typically made from Cabernet Sauvignon grapes, which also results in a full-bodied wine, and though some red Burgundy wines are lighter, the more full-bodied blends, like Grand Cru Burgundy, are best consumed during the cooler months of fall and winter."
—Joe Pompeo, Exit Weekly (September 27, 2006)

"Invent a recipe from scratch. When Thomas Keller of the French Laundry in Yountville spied a box of tapioca on a store shelf one day, it made him think of pearls, then naturally of oysters. Even without tasting it, he deduced that a combination of warm poached oysters and creamy pearl tapioca would make magic....Check out CULINARY ARTISTRY (John Wiley & Sons, $29.95) by Andrew Dornenburg and Karen Page for some pointers on tantalizing flavor combinations. Sure, mint and lamb are classic partners, but try mint with black beans, lentils, tomatoes or mushrooms. Lemon and poppy seeds are a no-brainer, but consider lemon with chocolate or cardamom next time."
—Carolyn Jung, San Jose Mercury News (September 27, 2006)

"The Holy Grail of Cookbooks....For the record...if I had to give up all but one cookbook, I'd keep CULINARY ARTISTRY — very few recipes, but inspiration on every page!"
—Jason Herbert, CHOW.com (September 26, 2006)

"...Today, I received the thought-provoking WHAT TO DRINK WITH WHAT YOU EAT by James Beard award winning authors Andrew Dornenburg and Karen Page...This is a beautifully done hardcover book that is so packed with glossy pictures that it is too heavy for a man of my age to pick-up without the aid of a younger assistant...Don't miss this comprehensive and delightful book!"
—Joe Dressner, JoeDressner.com ( one of Food & Wine magazine's "Seven Best Wine Blogs") (September 26, 2006)

"Striving to be a Better Host: I don't entertain very often. But, as part of my definition of 'manliness,' I strive to be the perfect host when I do choose to entertain. To that end, I'm a sucker for information like this provided at Cool Hunting this morning. There's finally a definitive guide to beverage and food pairings [WHAT TO DRINK WITH WHAT YOU EAT]....How many of your friends and relatives would be secretly impressed by some of those unexpected food/beverage pairings? Plus it sounds like a lot of fund to experiment with."
—Bret Smith, "Man oh Man," Food & Drink (September 22, 2006)

"The 75 Top-Selling Wine Books: #6: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—VeryWellSaid.com (September 21, 2006)

"Sex, drugs, and rock 'n' roll' provided previous generations with their kicks. But today's law-abiding citizens are increasingly discovering peak experiences through the magic of pairing food and drink — which has been cited in the media as one of the year's hottest trends. More than a decade in the making, our latest book WHAT TO DRINK WITH WHAT YOU EAT makes identifying ideal matches as easy as consulting a thesaurus....
—Andrew Dornenburg and Karen Page."
—"1+1=3: Pairing Food and Beverages to Create Peak Experiences," in the feature "Fall Into Cooking"on Amazon.com (September / October 2006)

"For aspiring foodies there's finally a definitive guide to beverage and food pairings. Karen Page and Andrew Dornenburg, the award-winning co-authors of BECOMING A CHEF, DINING OUT, and THE NEW AMERICAN CHEF, have compiled expert advice from America's top sommeliers and other experts in WHAT TO DRINK WITH WHAT YOU EAT. Taking a holistic — almost philosophical — approach, the book offers ways to increase enjoyment of food and drink and gives practical advice like matching foods and wines by region and a list for a 'starter case' of wine to have on hand. The thorough index of pairings (organized both by beverage and by food) includes the obvious choices like chocolate and coffee, but also slightly more nuanced matches; Kung Pao chicken can be served with beer, fruity wine, Gewürztraminer or Riesling and that persimmons are best with pear brandy. There are some surprises too, like the marriage of Kit Kat Candy bars with African tea. With a user-friendly layout, helpful tables and inspiring sample menus from some of our favorite chefs, this book is the perfect addition to any kitchen library."
—Letizia Rossi, CoolHunting.com (September 19, 2006)

"A true beverage pro never stops learning, so here's a look at recent and upcoming releases to expand your knowledge.... WHAT TO DRINK WITH WHAT YOU EAT. Billed as ' The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America’s Best Sommeliers,' this tome by Andrew Dornenburg and Karen Page offers a drink for every dish."
—Cheers magazine (September 2006)

"What really attracts me to this particular book [WHAT TO DRINK WITH WHAT YOU EAT] is that it’s not just about wines, but about all drinks and how to pair them and how to know what to have on hand. Seems like a practical way to address it, since as much as some people would like it — you can’t drink wine with every meal."
—Sara Caron, "Food Bound" on www.wellfed.net (September 7, 2006)

"Readings & Signings: Andrew Dornenburg and Karen Page. The authors talk about their book WHAT TO DRINK WITH WHAT YOU EAT. When: 11/7: 5 p.m. Venue Info: Hotel Vintage Park, 1100 Fifth Ave., Downtown. Ticket information: $15; 206-624-8000."
—The Seattle Post-Intelligencer (September 2006)

"'Bread is a point of pride for a restaurant,' says Karen Page who, along with Andrew Dornenburg, wrote DINING OUT. For the book, they spent a year eating out with restaurant critics across America to interview them on what makes restaurants great. 'If they can't get the bread right, critics told us, they often couldn't get anything else right.'"
—Kristi L. Gustafson, The Albany Times-Union (August 30, 2006)

"Bracco's Blanco: Lorraine Bracco developed her passion for fine wines when she spent some formative years in France, working as a young model. Now her new wine is finding some followers. According to the NY Post, the authors of WHAT TO DRINK WITH WHAT YOU EAT deemed Bracco's pinot grigio perfect for fresh-shucked clams and oysters at the wine tasting she hosted last week at her Southampton home."
—HBO: The Buzz: News (hbo.com) (August 29, 2006)

"Lorraine Bracco, who's marketing her own line of wines these days, learned all about grapes and vintages when she lived in France as a teenage model. At a tasting of her vino the other night in Southampton — attended by Democratic power broker Robert Zimmerman, Lance Bass, and Judy Licht — Andrew Dornenburg and Karen Page, authors of WHAT TO DRINK WITH WHAT YOU EAT (due from Little, Brown), deemed her pinot grigio a perfect match for fresh-shucked clams and oysters."
—Richard Johnson, "Page Six," The New York Post (August 24, 2006)

"Top sommeliers offer their advice in WHAT TO DRINK WITH WHAT YOU EAT (Oct., $35) by Andrew Dornenburg and Karen Page."
—Publishers Weekly (August 21, 2006)

"...While both of the above recipes go wonderfully with a Chardonnay, Sauvignon Blanc, or white Bordeaux, don’t make the mistake of assuming that chicken and fish always call for white wine — or that beef always calls for red. Several books offer both conventional and creative suggestions. Try Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food (University of California Press) or the forthcoming (October) 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)."
—Henri Bourride, Chico News and Review (August 17, 2006)

"HRI on the Net: NEW YORK INSPIRATION: To have an outline of the kitchen of the New Yorkean restaurants, anything of such as consulting the blog of Andrew Dornenberg and Karen Page! This couple of recognized authors presents on his site a blog making the chronicle of the evolution of the gastronomy in their city. The blog contains many stereotypes — certain excellent, others straightforwardly bad — dishes been useful in restaurants of the city. The site is in English, but…an image thousand words, isn't it worth?" (In case you couldn't tell, this was autotranslated by Google from French: "Pour avoir un aperçu de la cuisine des restaurants new-yorkais, rien de tel que de consulter le blog d'Andrew Dornenberg et de Karen Page!")
—Christine Blouin, HRI Magazine (Hotels, Restaurants, Institutions), Quebec

"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. At a great meal, what you drink is just as important as what you eat. This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal — breakfast, lunch, and dinner — from ordinary to extraordinary."
—The Water Connoisseur (August 2006)

"Savory Summer Herbs Create Sweet Endings: The time is right to create your own flavor combinations...[T]ry matching more intense herbs, such as basil and rosemary, with stronger flavors such as chocolate or pineapple. Mild herbs like tarragon and thyme go well with milder fruits like peaches, apricots and plums. 'It’s kind of hit or miss on flavor combinations,' says Michael Bump, pastry chef at 40 Sardines. He recommends a book called CULINARY ARTISTRY (Wiley, 1996), which outlines pleasing flavor matches."
—Gail Borelli, The Kansas City Star (July 19, 2006)

"If you’re thinking about the culinary field or are a cook or a chef, then you must read...Andrew Dornenburg and Karen Page’s CULINARY ARTISTRY."
—Stu Stein, Restaurants & Institutions (July 2006)

"Chef Jennifer Shiparski, better known today as Jennifer Bartolotta, was working in her father's Pentwater, Michigan, business, the Nickerson Inn, in 1995....Today, with a more serious focus on balanced meals and a following of the food pyramid, young people are looking to learn more about foods, their purchase and preparation. Bartolotta, who conducts seminars on the topic, suggests the book CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. The book, she says, goes 'outside the box' of most cookbooks and gives detailed, multiple ways of preparing foods."
—Filomena Lea, Today's Wisconsin Woman (July 2006)

"I received another tremendous newsletter from Andrew Dornenburg and Karen Page yesterday. For those who do not subscribe to Dornenburg and Page, you have to do so as soon as you are done on this site. Their site, Becoming a Chef, gives great insight and examples of what other restaurateurs are accomplishing. They publish one of the most enjoyable food blogs on the Internet. Loaded with pics, they invite the reader to their table as they highlight restaurants and chefs in the food capital of the world. And their latest book WHAT TO DRINK WITH WHAT YOU EAT is receiving accolades from the culinary community across the dining tables of America....Pick it up. Use it in your menu pairings. One of the hottest trends in the industry is to pair food and beverage. Suggest the hottest new beverage with that cool composition salad and your customers will not only love your food, but respect your knowledge of the industry."
—John Foley, host, The Restaurant Blog, AllBusiness.com (June 29, 2006)

"June is National Ice Tea Month. Raise high a tall, cold one in salute. Sip slowly. Ahhhh....Heightened consumer awareness has inspired some experts to educate the public about matching teas to entrees for maximum flavor. Forerunners include Karen Page and Andrew Dornenburg, authors of the forthcoming book, WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch Press, Fall 2006). As a general rule, think of green and lighter oolong teas like white wine — they go with fish and chicken, Dornenburg said. Dark oolong and black teas, like red wine, go with red meats. As for desserts, they complement aromatic or floral tea, 'but consider teas compatible in flavor to the dessert you're serving,' he said. 'For example, a blueberry tea works beautifully with a banana dessert or banana pancakes. Maple tea is wonderful with dishes like cranberries, butternut squash or pumpkin'."
—Molly Woulfe, Northwest Indiana Times (Munster, Indiana) (June 28, 2006)

"EAU LA LA: A FITNESS TREND THAT TURNS WINE INTO WATER: At first, I thought she was joking. A water sommelier? Choosing fine waters to go with fine foods from a Water List as big and wet as a wine list? Be still, my sparkling heart. It's true. According to Karen Page, food writer extraordinaire and co-author of WHAT TO DRINK WITH WHAT YOU EAT, to be published by Bulfinch in the fall of 2006, there is a growing interest in discovering which bottled waters work best with which foods. Take Appollinaris, for instance. According to Michael Mascha, Karen Page's water pairing expert, it's a sparkling mineral water with 100-percent source carbonic acid (that means no artificial CO2 is added to the water), rich in minerals and 'with a robust TDS of 2,650, Appollinaris is a substantial water perfect with crispy-crunchy foods, meats and game.' But would you drink it with sushi? Or fish? Absolutely not! For those foods, Mascha advises, you want to order Spa. 'With a TDS of 33, it's a much more appropriate choice as it does not overpower the delicate flavors and matches the mouth feel much better.' A seasonal salad with fruit and shaved truffles? Choose Badoit, from France. Roast breast of squab with beets and long beans? Sanfasutino, from Italy. 'The size of the bubbles matter, too,' says Page, whose upcoming book will help guide you through these murky waters. For more information, check out her very tasty website, BecomingAChef.com. And to dive further into the 2,800 different brands of waters in the world and what a TDS of 2,650 really means, log onto FineWaters.com. And I used to think San Pellegrino went with everything. Hah!"
—Marilynn Preston, syndicated columnist, "Energy Express" (June 27, 2006)

"Q & A with chef Kevin Lendrumbai [the 35-year-old chef of Il Portico....Favorite] COOKBOOKS: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is a book I recommend for cooks. It has a lot of excellent information and philosophies of renowned chefs."
—Sally Johnston, Edmonton Sun (Alberta, Canada) (June 21, 2006)

"I picked up CULINARY ARTISTRY by Andrew Dornenburg and Karen Page and I was not disappointed. In fact, I have been geeking out with this book since I bought it on Saturday. It's certainly not for the faint of heart....I'm sure my wife grew tired of me within the first few minutes of my cracking open this book. Every other paragraph seemed to say to me, 'Yeah brother, I know what you're talking about.' I would read an entire paragraph to her, basking in its profundity, and seconds later have yet another paragraph to read aloud. The side margins are littered with quotes from famous chefs, both alive and dead. I would often almost get frustrated at the sheer volume of information that was available on a single page, that I couldn't cram all into my brain that very second."
—Joseph Hall, blog.josephhall.com (June 21, 2006)

"WHAT TO DRINK WITH WHAT YOU EAT: Dornenburg and Page demystify the challenge of food and beverage pairing in this exhaustive, accessible resource. Believing that the best matches create peak experiences, the authors consult with the world's most discriminating palates, who see food and drink as inseparable. With stories from such noted chefs as Daniel Boulud, Traci Des Jardins and Patrick O'Connell and a host of top sommeliers, this comprehensive collection provides a wealth of guidelines for pairings, not only by specific food, but by food type, time of day, characteristics, season and personal mood. From fast food to ethnic cuisine, they include unlikely entries such as Kentucky Fried Chicken (Pinot Noir, Gewürztraminer), oxtails (Barolo), moussaka (Retsina, Rioja), potato chips (beer, champagne) and saag paneer (Pinot Gris). While focusing primarily on wine, the authors include matches for a variety of other beverages, including tea, water, coffee, beer and spirits, and offer the pairings in reverse — what to serve if you've already selected your beverage. This encyclopedic collection is highly recommended for those who give serious thought to the flavor of each dish. "
—Publishers Weekly (June 16, 2006)

"Mumbai, that long tongue of land sticking out into the sea, is as global in its food as in its finance. Rashmi Uday Singh celebrates the city's huge appetite and suggests ways to further whet it.... Mumbai is a city that lives by its gut, and for the last 16 years, for every single week, I have been privileged to get a gut feel of the city. My weekly column has me flooded with reader feedback in the form of lengthy phone messages, emails and letters too.... So, has Mumbai arrived? No way. Gourmet capital? Not quite. Andrew Dornenburg once said, ‘What drives gastronomy is money and people,' and we lack neither. Why then are we not out there with the food capitals of the world? Find out.... "
—Rashmi Uday Singh, food critic, The Times of India (June 9, 2006)

"Chef Recipe and Interview: Yellowstone's Jim Chapman. Q. How many cookbooks do you have? How many do you actually use? A. About 150 cookbooks. I use 35-40 regularly. Most used are CULINARY ARTISTRY, The New Professional Chef, Escoffier's Le Guide Culinaire, and The Art and Science of Culinary Preparation."
—Beverly Magley, editor, Montana magazine (June 2006)

"... Desperate to grab something that had a cover and enough pages to keep me occupied, I stuffed CULINARY ARTISTRY into my backpack before running out the door at 4:30am to catch my flight. CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is the book our chef at CIA recommended as a reference for combining ingredients. While most people buy this book for lists of ingredients that go well together, its true heart is the philosophical discussion on cooking. Is cooking a trade, a craft, or an art? That's the question the authors are trying to answer by interviewing today's leading chefs. Their premise is that food is a physical experience that has an ability to move us emotionally. Isn't that what art is?....Reading CULINARY ARTISTRY felt like discussing these topics over tea with Daniel Boulud, Joyce Goldstein, Alice Waters, and other great chefs. The usual questions came back to me. What am I trying to do with food? Why am I doing it? I never expected that the answer would come to me in midair between Boston and San Francisco. I always thought it would happen in the kitchen with the sweet smell of caramelizing onions or a whisper of a gently simmering soup. But instead it happened on a United flight 6307. Life is funny that way."
—Helen Rennie, Carnegie Mellon alumna, BeyondSalmon.blogspot.com (June 4, 2006)

"Secrets from Ciudad Chef Joanne Bondy. Chef Joanne Bondy's restaurant, Ciudad (http://www.ciudaddf.com/), exploded onto Dallas culinary scene in 2001, earning a spot on Esquire's list of 20 Best New Restaurants in America. Bondy's recipes have been published in numerous cookbooks, and she has appeared on the Food Network, the CBS Early Show, and several PBS documentaries. We sat down with the renowned chef to learn her cooking secrets, where she likes to dine, and the foods she's ashamed to love...Favorite cookbook: I collect cookbooks. My favorite, the one I give to very curious cooks, is CULINARY ARTISTRY. It's hard to find but contains simple references to pairing flavors, technique, and creativity."
— Roger Brooks, D Magazine (May/June 2006)

"HRI on the Net: NEW YORK INSPIRATION: To have an outline of the kitchen of the New Yorkean restaurants, anything of such as consulting the blog of Andrew Dornenberg and Karen Page! This couple of recognized authors presents on his site a blog making the chronicle of the evolution of the gastronomy in their city. The blog contains many stereotypes — certain excellent, others straightforwardly bad — dishes been useful in restaurants of the city. The site is in English, but…an image a thousand words, isn't it worth?" (In case you couldn't tell, this was autotranslated by Google from French: "Pour avoir un aperçu de la cuisine des restaurants new-yorkais, rien de tel que de consulter le blog d'Andrew Dornenberg et de Karen Page!")
—Christine Blouin, HRI Magazine (Hotels, Restaurants, Institutions), Quebec (May 2006)

“'It used to be the armchair traveler; now you have armchair diners,' said Andrew Dornenburg, a chef turned award-winning author. 'You get this vicarious pleasure from reading good writers.'...Becoming a food writer doesn't require the same rigid qualifications that it takes to become a doctor or airline pilot. 'People think everybody eats three times a day, so everybody is an expert,' said Karen Page, a food writer based in New York. But the best critics approach it as a serious discipline that takes knowledge and passion, rather than getting caught up in the perks and power the position brings, she said. 'First and foremost is loving food,' Page said. Page and her husband, Dornenburg, have written a series of acclaimed books that examine what it takes to achieve success in different aspects of the restaurant business. On their Web site, www.becomingachef.com, they blog about restaurant experiences and dining news. In DINING OUT (Wiley, 1998), considered a modern-day primer for restaurant critics, they detail what being a good critic entails, from the perspective of both chefs and writers. Having worked in a restaurant or knowing how to cook are important, Dornenburg said. 'A lot of it is being able to identify certain ingredients and being accurate in reporting,' Page said. 'It's an appreciation and compassion for what a restaurant goes through. I think restaurant critics who don't have that are at a real disadvantage and do readers a real disservice.'”
—Maria C. Hunt, restaurant critic, San Diego Union Tribune (May 31, 2006)

"CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996): The #1066 bestselling book in Canada overall."
—Amazon.ca (May 21, 2006)

"CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996): The #1807 bestselling book in the U.S. overall."
—Amazon.com (May 20, 2006)

"Our book today is BECOMING A CHEF by Andrew Dornenburg and Karen Page...Terrific...[In 1995,] a book like you'd never seen before...Really gave a good flavor of what it was like to become a chef, and what it took."
—Tom Beckman, CHIC Podcast #21 (May 20, 2006)

"CIRQUE-US OF THE STARS: Storied haunt hopes to recapture old magic....If social jockeying is a contact sport in New York City, then tonight's party celebrating the reopening of Le Cirque is the equivalent of a rugby scrum....On top of that, the original Le Cirque crowd isn't getting any younger — and the restaurant business has changed a lot since Le Cirque's heyday. 'There's just so much more competition,' says Andrew Dornenburg, who's written a half-dozen books about chefs and restaurateurs along with his wife Karen Page. 'You have a lot of great four-star restaurants, and the three-star restaurants are pretty phenomenal, too.' Still, Dornenburg said you'd be foolish to best against him. 'It's hard to keep that magic going, but he's smart enough to do it.'"
—Chris Erikson, New York Post (May 18, 2006)

Interview with Chef Jason Travi of La Terza in Los Angeles:
"AB: What are your favorite cookbooks?
JT: Visually, I like Michel Bras' cookbook. For utilization, I like CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It interviews all these famous chefs. It asks them what their favorite ingredients are, what goes with what, and it has interviews and signature dishes."
—Antoinette Bruno, StarChefs.com (May 2006)

"Hot for Ice Wine: Ice wines should be served, of course, very cold. Enjoy it in small amounts with dessert, in the small glasses it is usually poured into. 'The natural apple, pear and apricot flavors of this very rich wine make it the perfect complement to a diverse array of foods -- from desserts (especially those featuring apples, blueberries, custard, lemon, lime, nuts and peaches) to cheese plates (especially those featuring soft or blue cheeses, such as Stilton),' say Andrew Dornenburg and Karen Page, authors of WHAT TO DRINK WITH WHAT YOU EAT. 'It can also stand up to savory dishes such as duck, foie gras, and pork.' And while it is, ounce for ounce, surely one of the most expensive wines out there, a mere few sips make for an incredibly satisfying tasting experience."
—Tracy McNamara, "The Good Life," TheStreet.com (May 8, 2006)

"THE NEW AMERICAN CHEF (John Wiley and Sons Inc., $29.95) by Andrew Dornenburg and Karen Page (winn ers of the James Beard Award for Best Writing on Food for BECOMING A CHEF) is the result of consulting with top chefs and cookbook authors, who reveal the essence of 10 popular cuisines, including Indian, Moroccan and Vietnamese. Not only a cookbook, this is a one-volume cooking school that delves into the techniques, sources, flavors and fundamentals for serious students of the philosophy of food and cooking."
—Food Staff, Metro Times Detroit (April 19, 2006)

"...But considering the exciting things to be learned in the comprehensive manual BECOMING A CHEF, it's hard to see why. A book that for most readers would be a handbook for completely changing the gameplan to work at or run a restaurant, it gives valuable insight into the complicated culture of cuisine and the people who fuel it. BECOMING A CHEF focuses on the long journey required to become a professional chef. The process is, in most cases, complex, difficult, and involves going to culinary school or being apprenticed at an early age — unfortunately, not attending a liberal arts college. Even for people uninterested in the culinary arts as a career, however, this book is an amazing resource. It compiles dozens of interviews with famous chefs that detail exactly how and why they became the successes they are today. It includes a timeline history of food, restaurants, and chefs, as well as a large collection of recipes that the chefs who were interviewed say helped form their cooking style and philosophy. The tireless, almost fanatical mindset required to own your own restaurant and serve your own food is captured in this book, which explains the entire process in the form of stories and recollections from people who have done it themselves."
—Katie Harger, CareerStreet (April 17, 2006)

"Dornenburg/Page/CULINARY ARTISTRY: 'The Chefs Bible' — A great tool on how to think, breathe, eat and sleep food! The building block of all chefs!!!"
—Michael Pataran & Carissa Prokopowich, MSN.com (April 2006)

"Sweet+salty satisfaction: Traditional or gourmet, the PB&J has come a long way...Classed-up PB&J finger sandwiches have appeared at fancy-schmancy fund-raisers in New York City, said Karen Page, an observer of American dining and co-author of numerous culinary books with her husband, chef Andrew Dornenburg. 'It makes people laugh,' Page said of the notion of well-heeled New Yorkers sipping champagne and nibbling these gooey tidbits. But what is it that happens when peanut butter meets jelly? Why have they worked so well together for so long? They are what Page calls 'classic flavor pals' — a theme in the couple's book CULINARY ARTISTRY, considered something of a dining bible with its listing of 'flavor matches' and input from all-star chefs such as Daniel Boulud, Rick Bayless and Alice Waters on winning flavor combinations."
—Vikki Ortiz and Jan Uebelherr, Milwaukee Journal Sentinel (March 31, 2006)

"Litigants: Kimberly Batiste vs. James Batiste (Houston, TX)
Kimberly Batiste charges that her 14-year-old son, James, is a “violent gang banger” who is “using and selling drugs.” She says she is heartbroken that the child that used to “love playing chess and trombone” has turned into a “dangerous thug” who has allegedly “brutally attacked” her husband. James admits he’s living a “gangster life” and says he “loves it!” He admits to selling drugs since the seventh grade and “hustles” up to $250 a day which is why James insists that he “will never get a real job.” He admits his gang has “shot at cops” but says he’s “not afraid of being caught or killed, because everyone has to die someday.” According to James, he has already been shot at and insists that he “won’t live past the age of 16.” Terrified that her son’s prediction will come true, Kimberly turns to Judge Hatchett for help. Judge Hatchett intervenes, sentencing James to spend some time with Jeffery Henderson, a convicted drug dealer that turned his life around and is now the Executive Chef at Café Bellagio in Las Vegas. Will Chef Jeff be able to help James realize his potential? Henderson was caught cooking crack and while in prison he was ordered to as a food service clerk in the pantry where somebody inspired him to be a chef after reading the book BECOMING A CHEF."
— Judge Glenda Hatchett, "Judge Hatchett" Episode 6016 (March 22, 2006)

"CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996): The #1683 bestselling book overall."
—Amazon.com (March 20, 2006)

"While working as a sound engineer for recording companies in California, David Peterson never dreamed he would work in a restaurant....Peterson, 38, is now the head chef at three of the businesses operated by Bellingham restaurateur Brian Tines: Main Street Bar and Grill, Fairhaven Pub and Martini Bar, and Big Fat Fish Co. The Bellingham resident talked to The Herald recently about his food favorites: Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It describes foods that pair well together."
—Ericka Pizzillo Cohen, Bellingham Herald (WA) (March 16, 2006)

"A VOCE...Early Word: Kink-Free — Blog Becoming a Chef, personal journal of food writers Andrew Dornenburg and Karen Page, has the early early word on Carmellini's week-old A Voce. While the venue hasn't gotten the attention it probably deserves here, there has been plenty of anticipation elsewhere for the return of the Cafe Boulud alum and Food & Wine Best New Chef '00 honoree.

Encouragingly, the early word is quite good. Whereas it takes most new places weeks and months to get it right, it seems Carmellini is already living up to expectations.

Carmellini is having fun in the kitchen. The menu features everything from his "Grandmother's Meat Ravioli" to La Quercia Prosciutto that is imported from a friend living that well-known prosciutto heaven beginning with an "I": Yes, Iowa.

Having been blown away just last week over a stellar dinner at The Modern featuring one of the best, classic versions of steak tartare we've ever tasted, we were not prepared to love Carmellini's version — called Carne Cruda, with walnuts, celery and truffles accenting Wagu beef — even more.

There are also claims of exceptional pastas, such as the Lamb Shank Tortellini with escarole, lemon, and piave cheese (above right). Frontman Dante said to us this AM that there were still prime reservations available for this week (212-545-8555), one of which you'd be well-served to snag now unless you want to wait until late May to have a taste for yourself.
· Saturday, March 11, 2006: A Voce [Karen & Andrew's Blog]"
—Eater.Curbed.com (March 13, 2006)

"What's New....Restaurants: A VOCE — 41 Mad [26th], 212.545.8555, with Andrew Carmellini at the helm, finally open. Dornenburg and Page report it was 'well worth the wait.'"
—Charlie Suisman, Manhattan User's Guide (March 13, 2006)

"Back of The House: Brooklyn-based photographer Michael Harlan Turkell has created a series of black-and-white images called 'Back of the House' — an inside-out look at waiters, busboys, and chefs as they go through their daily paces at restaurants in Boston and New York. They'll be exhibited at the Fall Cafe, 307 Smith [Union/President] Bklyn, 718.403.0230, with an opening party on March 10th, 7-9pm.... More Restaurant Behind the Scenes — Books: BECOMING A CHEF....'"
—Charlie Suisman, Manhattan User's Guide (March 7, 2006)

"FACES — Who You Need to Know: Andrew Dornenburg and Karen Page, Authors, Graduation Keynote Speakers. Called 'the brightest young author team on the culinary scene today' on NPR, Andrew Dornenburg and Karen Page are the husband-and-wife writing duo whose books have chronicled the contemporary gastronomic revolution and the transformation of the chef's profession from blue-collar trade to its current celebrated status. Their classic BECOMING A CHEF: With Recipes and Reflections from America's Leading Chefs was honored with a prestigious James Beard Award for Best Writing on Food in 1996. The pair has also authored CULINARY ARTISTRY, the first known reference on flavor compatibility and culinary composition; DINING OUT: Secrets from America's Leading Critics, Chefs and Restaurateurs, named one of the world's best books on gastronomy at the 1998 World Cookbook Fair in France and selected as a Finalist for both the James Beard Book Award and the Julia Child/International Association of Culinary Professionals (IACP) Book Award in 1999; CHEF'S NIGHT OUT: From Four-Star Restaurants to Neighborhood Favorites — 100 Top Chefs Tell You Where (and How) to Enjoy America's Best; and THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World, which was a 2004 IACP Cookbook Award Finalist. Their next book, WHAT TO DRINK WITH WHAT YOU EAT, is a comprehensive guide to food and beverage pairing scheduled for release in 2006...."
—La Papillote, the student newspaper of The Culinary Institute of America in Hyde Park, NY (March 3, 2006)

"Your favorite cookbook? My all time favorite is CULINARY ARTISTRY. Not really a traditional style cookbook, more like cooking philosophy and theory. I use it all the time as a reference."
—Cooking Light Forum (March 3, 2006)

"Local pros let you in on the cookbooks they cherish.... Everyone's got a favorite unsung cookbook. Here are some from culinarily inclined Oregonians: Kelvin Gurr, chef instructor of Western Culinary Institute's restaurant, Bleu: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996) — 'The ultimate single-dish or whole-menu-building reference. Information about seasonally available ingredients and classic combinations in food pairing. Answers what goes well with anything, from pigs' ears to pineapple. A full spectrum of pairings helps break the 'chef's block' or build a meal out of your refrigerated leftovers that don't clash.'"
—The Oregonian (February 28, 2006)

"Cooking is an art. A splash of spice is to a chef as a gentle brush stroke upon a canvas is to a painter. Those who understand this have transformed daily household cooking into the culinary arts. Garrett Benedict, 18, in his first year as a West High alumnus, has since his junior year aspired to learn to cook well. Now a pastry and frontline chef at two highly acclaimed restaurants in Anchorage — Marx Bros. Cafe and Orso — Garrett finds himself realizing his dream. Q. So, how did you start into the culinary arts? A. When I was in seventh grade, my best friend's mom gave me the book BECOMING A CHEF by Andrew Dornenburg and Karen Page, and I read the book in two days. I just tore through it. It was about the industry, working as a cook and working in different restaurants. I ate that book up. Ever since that point, I really started thinking about cooking."
—Becquer Medak-Seguin, Anchorage Daily News (February 24, 2006)

"As the acting sous chef at Alexander's and the newly appointed executive chef at The Old Oyster Factory, [chef Chaun] Bescos personifies the drive and professional commitment needed to make it as a chef. ...Q. Some restaurants keep current with the latest food trends; others retain the same menus for years and years. How do you keep up with all the new things that keep coming up out there? A. I am always reading something. I buy new cookbooks, basically getting the ones from the top restaurateurs in the country. I like CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Bluffton Today Extra (SC) (February 23, 2006)

"Anthony Bourdain, watch your back! Jeff Henderson, executive chef at Las Vegas' Bellagio, learned how to cook while in prison for coke-dealing. Now he's written a memoir. Rights to From Cocaine to Foie Gras were snatched at auction last week by William Morrow for Henderson's tale of running a big San Diego drug operation, and then learning how to sling more than hash in jail from the how-to tome BECOMING A CHEF by Andrew Dornenburg and Karen Page."
—Richard Johnson, "Page Six," The New York Post (February 7, 2006)

"CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996): The #2 bestselling Professional Cooking book (and the #2443 bestselling book overall)."
—Amazon.com (February 7, 2006)

"The grapefruit bitters experiment begins. I'd been keen on the idea of trying to make grapefruit bitters for a while, but seeing a recipe in the Times ' article on bitters a couple of weeks ago inspired me to give it a whirl. The recipe was based on grapefruit peel and the bitter white pith, with only coriander as a background flavor, steeped in Everclear. I tried to think of some other complementary flavors as I prepared the ingredients, and consulted the handy-dandy flavor compatibility chart in Andrew Dornenburg and Karen Page's excellent book CULINARY ARTISTRY. That chart, dozens of pages long, is absolutely indispensible in my kitchen (and apparently in the kitchens of many professional chefs as well), listing compatible flavor match combinations between myriad ingredients."
—Chuck Taggart, GumboPages.com (February 6, 2006)

"CAREERS: Epicurean Teens Put Traditional College on Back Burner. In today's competitive job environment, many parents hope their teenagers will graduate from high school and move on to a four year college. But what if you are just not typical college material? Choosing a different path than college is not really bad news. If you're into gourmet pursuits, a love of food can be turned into a love of preparing and learning about food....Recommended Reading: BECOMING A CHEF by Andrew Dornenburg, Karen Page."
—Kim M. Bayne, BellaOnline.com (January 2006)

Our Web site BecomingAChef.com is ranked one of the top 10 Web sites for chefs, and classified as "New," "Popular," "Cool," and "Hot."
—ChefsToqueCulinaire.com, a Web site that promotes Filipino chefs (January 16, 2006)

"Food Network has changed way America thinks about chefs — and, oh yes, cooking: Karen Page, co-author with husband Andrew Dornenburg of BECOMING A CHEF, said the couple were frequent visitors to Batali's first restaurant, Po, when it was a 'tiny little place.' Yet the chef 'wasn't even on our radar screen then,' as someone to feature in the book, said Page. Batali is now on the back cover of the newest edition. 'Once his show came out, there were lines around the block for the restaurant,' she said. The Food Network 'had a huge national impact'."
—Kristin Eddy, The Macon Telegraph (January 11, 2006)

"Top 10 Food Blogs Good Enough To Eat: Blogs (or web logs) are an interesting phenomenon. Anyone with a computer and an opinion can start a blog, a sort of online diary, for the entire world to read. Food blogs generally relate the dining adventures or cooking experiments of the writer. Many of these blogs are very well written, extremely interesting, and can be addictive. Here are some of my favorite food blogs. Explore these and you may want to start your own. Surely someone out there cares what you had for breakfast....#6) Andrew & Karen's Web Log: Blog page of the brilliant writing team of Andrew Dornenburg and Karen Page (husband and wife). Dornenburg and Page are authors of CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT, THE NEW AMERICAN CHEF and BECOMING A CHEF (this book was partly responsible for my own desire to become a professional chef). As you would guess, Andrew and Karen dine out a lot. This page is a diary of their dining experiences, chats with chefs, opinions, and useful restaurant information — a pleasure to read."
—Brett Moore, GourmetFood.About.com (A New York Times company) (January 10, 2006)

Andrew Dornenburg and Page have been featured extensively on local and national television, including such shows as:

“Today Show,” NBC-TV (national)
“America 's Talking,” CNBC-TV (national)
“At the Chef's Table” (PBS, nationally)
CNN Headline News (national)
“Connie Martinson Talks Books” (national)
“Pure Oxygen,” Oxygen TV (national)
TV Guide Channel (national)
“7 News at 11:00 AM ,” KMGH-TV (Denver, CO)
“11:00 AM News,” WMAR-TV (Baltimore)
“BCTV News” on Global (British Columbia)
“Channel 30 News,” WVIT-TV (Hartford)
“City Cooks” with Simi Sara, City TV (Vancouver)
“Eyewitness News Weekend,” WJZ-TV (Baltimore)
“Food & Wine Friday,” Channel 10 News (Palisades Park, NJ)
“Fox Noon News,” WTTG-TV (Washington, DC)
“Fox Thing in the Morning,” WFLD-TV (Chicago)
“Good Day Atlanta ,” WAGA-TV (Atlanta)
“Good Day L.A.,” FOX-TV (Los Angeles)
“Home Matters” on the Discovery Channel
“Morning News,” WLS-TV (Chicago)
“Mornings on 2,” KTVU-TV (San Francisco)
New York 1 News (New York City)
“Phantom Gourmet,” New England Cable (Boston)
“Studio 4 with Fanny Kiefer” (Vancouver)
“The Bookcase,” Media One Cable (Boston)
“Weekend Today” (Chicago)

Did you know...that nearly half of all adults have worked in the restaurant industry at some point during their lives?