is like the air we breathe; if we have it not, we die."
and cookbook author Alexis Soyer (1810-1858),
quoted in Becoming A Chef (p. 8)
Bianna Golodryga with Karen Page & Andrew Dornenburg
Karen Page & Andrew Dornenburg with Matt Lauer
Karen Page & Andrew Dornenburg with Fanny Kiefer
Michael Aaron, host Leonard Lopate, and Karen Page
Karen Page & Andrew Dornenburg's THE FLAVOR BIBLE
"Thank you! Great segments, and you were terrific with Bianna.”
—Jessica Stedman Guff, executive producer, ABC News (2008)
“You both did a terrific job on the show.”
—Andrea Smith, producer, NBC’s “Today” show (2004)
“You're both great. I'm delighted to see you...."
—Ronn Owens, host, "The Ronn Owens Show" on KGO Radio
“[Tonight's guests] are three people who know everything there is to know about food: Andrew Dornenburg and Karen Page, and [Chicago's Chief Dining Critic] Dennis Ray Wheaton...."
—Milt Rosenberg, host, "Extension 720" on WGN Radio
Andrew Dornenburg and Karen Page have been featured extensively in the media, from the "Today" show and "Good Morning America Now" to the Food Network, from "The Leonard Lopate Show" and "Extension 720 with Milt Rosenberg" to "The Ronn Owens Show," as well as other programs nationwide. (Click here to view their TV appearances on ABC-TV in Chicago, Portland, and nationally.)
Their books have received coverage in a wide array of media including American Way, Associated Press, Avenue, Bon Appetit, The Boston Globe, Bottom Line / Personal, Business Week, Chef, Chicago Sun-Times, Detroit News/Free Press, eGullet.com, Entertainment Weekly, Entrepreneur, Forbes, Frequent Flyer, Gourmet, Health, Los Angeles Times, Marie Claire, Manhattan User's Guide, More, Nation's Restaurant News, New York, New York Daily News, New York Post, The New York Times, The New York Times Book Review, The New York Times Magazine, Newsweek, Playboy, Restaurant Hospitality, San Francisco Chronicle, The Times of India, The Week, Time Out, Town & Country, Travel + Leisure, USA Today, U.S. News & World Report, Variety, Vegetarian Times, and The Washington Post.
They are happy to be interviewed by the media on subjects related to beverages, chefs, cooking, culinary creativity, culinary trends, flavor development, flavor dynamics, flavor pairings, food, food and beverage pairing, menu design, restaurant criticism, restaurants, wine, and other aspects of eating and drinking and dining in America.
Andrew Dornenburg can be reached at 212.642.5870 or via email at Dornenburg@aol.com. Karen Page can be reached at 212.969.0020 or via email at KarenAPage@aol.com.
To schedule an interview with the authors and/or to obtain a review copy of THE FLAVOR BIBLE, please contact:
Little, Brown Publicity Manager Carolyn O'Keefe (firstname.lastname@example.org) at 212.364.1464.
2010 MEDIA HIGHLIGHTS (for 2009 Media Highlights, click here; for 2008 Media Highlights, click here)
"Karen Page and Andrew Dornenburg, former wine columnists for
The Washington Post and authors of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT (now available as an iPhone app), talk about ways to celebrate on a budget without sacrificing taste."
—Leonard Lopate, host, "The Leonard Lopate Show" on WNYC Radio, which has the largest audience of any public radio station in the U.S. (December 29, 2010)
"Over the weekend, I had one of my favorite kinds of days – listening to music and cooking in my warm kitchen...My companion for this day of delight was my New Favorite Book, THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity."
—K.C. Compton, editor-in-chief, GRIT magazine (December 28, 2010)
WISCONSIN STATE JOURNAL
"Name: Mark Walters. Age: 38. Executive chef at: Samba Brazilian Grill/the Cabana Room. How long have you been at the restaurant: 1½ years. How long have you been cooking: 18 years. Did you go to culinary school: No, but I’ve been fortunate to learn while working under some very knowledgeable and talented chefs....Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—(Madison) Wisconsin State Journal (December 25, 2010)
"Wine 2011: Look forward to good prices and choices. Some consumers are going to be looking to imports for values, exploring the well-priced varietals of Argentina, Chile, Portugal, the Rhone in France, and Spain. 'As the economy continues to rebound (we hope!) consumers will be looking for flavor and value, and these countries are providing them,' say Karen Page and Andrew Dornenburg, award-winning authors of WHAT TO DRINK WITH WHAT YOU EAT, now also available as an iPhone app. Dornenburg and Page expect riesling — 'which we've long termed the single most food-friendly white wine' — to become more popular, along with other similar wines such as Oregon pinot gris, Argentinian torrontes, and Spanish albarino. And there will be more bubbly, inclurding new varieties such as sparkling cabernet sauvignon, sparkling malbec and sparkling torrontes."
—Michelle Locke, ABCNews.com, Arizona Star, Associated Press, Austin American-Statesman, Beaumont Enterprise, CNBC.com, Greenwich Citizen, Houston Chronicle, MySanAntonio.com, Stamford Advocate and The Tennessean (December 20, 2010)
"What to Drink iPhone App. How many times has this happened to you? You’re sitting down to an elegant meal at a posh dining establishment and you’re stymied by wine choices to go with your Lobster Thermidor? Based on the popular book WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page, this handy application will magically transform you from slob to sophisticate in no time!"
—John Chandler, Portland Monthly (December 20, 2010)
"In this age of mobile technology, it feels like there is a new development to marvel at every day...The app for the widely popular pairing guide WHAT TO DRINK WITH WHAT YOU EAT was [just] released."
—Molly Aronica, TheDailyMeal.com (December 20, 2010)
"Amazon's 'Most Wished For' Wine Books: 1) WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—Amazon.com (December 18, 2010)
"Amazon's 'Most Wished For' Cooking, Food & Wine Books: 9) THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg."
—Amazon.com (December 18, 2010)
"...Let me recommend two books by Karen Page and Andrew Dornenburg: CULINARY ARTISTRY and THE FLAVOR BIBLE. The first one offers advice on menu planning plus many pages of food pairings. The latter includes exhaustive listings of individual foods, breaking down their characteristics and giving their flavor affinities. I'm looking at the entry on lamb, for instance, and among the dozens of matchmaking suggestions are dried black figs, leeks, nutmeg, wine, root vegetables, tomatoes, thyme. The entry is several pages long....For your very flavorful, herb-y rack of lamb, consider this Caesar salad recipe from Gastronomer columnist Andreas Viestad. Lamb's flavor is assertive, and the salad stands up to it with hits of garlic, lemon and anchovy — all of which, by the way, are on THE FLAVOR BIBLE lamb list."
—Jane Touzalin, The Washington Post (December 15, 2010)
"Here are a few of my favorite cookbooks ever. And more than that, they are also my favorite cookbooks to give as gifts. Each are beautiful to just read and admire the artwork and photos, but also offer unique information, recipes, instruction or skills, that sets them apart from the dozens and dozens and dozens I have on my shelves....THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. Containing an unimaginable amount of work and research, this ingredient
dictionary of sorts, catalogues almost any food or flavor you can think
of, with a long list of flavors and ingredients that it naturally pairs
with. I picked this book up while in culinary school, as I was starting to develop my own recipes, but wish I had had it years earlier, for those evenings of excavating the fridge, and the 'now how am I going to make dinner out of this?' moments. It also lays out the flavor and spice profiles of most international cuisines. FYI cauliflower has a natural affinity for anchovies, apple, bread crumbs, brown butter, capers, cardamom, cheese (emmental, goat, gruyere), chile peppers, chives, cream, currants, dill, leeks, lemon, mint, mussels, dijon mustard, nutmeg, olives, orange, pine nuts, poppy seeds, saffron, scallops, white truffles, watercress and yogurt."
—Catie Baumer Schwalb, Pitchfork Diaries (December 15, 2010)
Thirsty in LA
"During a recent conversation with Jason Littrell (Death & Co), I asked him about some of his favorite cocktail books. He said that one he refers to every day is THE FLAVOR BIBLE, the 2010 Nautilus Award and 2009 James Beard Award-winning book from authors Andrew Dornenburg and Karen Page. Not long after our conversation, I noticed that other top bartenders touted it as well; the bar at Test Kitchen had it prominently on display, for example. THE FLAVOR BIBLE is intended to be both a complimentary follow up to the award-winning WHAT TO DRINK WITH WHAT YOU EAT, and a standalone reference for culinary experts and kitchen newbies alike. Instead of recipes, THE FLAVOR BIBLE features exhaustive, alphabetical lists of ingredients (achiote seeds to zucchini blossoms), flavors and seasonings, dishes and global cuisines. Each listing features key aspects of the ingredient, such as season, taste, techniques and tips. Then come the invaluable flavor pairings, culled from dozens of world-class chefs and culinary experts....THE FLAVOR BIBLE is an indispensable work that will prove its usefulness time and again."
—ThirstyInLA.com (December 15, 2010)
"Last minute holiday gifts for cooks: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. My sister-in-law gave this book to me, and it has become indispensable.
It’s not a cookbook, though there are a few recipes. It’s more an extensive index of classic flavour combinations, cross-referenced by ingredient and cuisine, plus explanations from chefs of how they build a menu. I’ll look up a vegetable, say, and this book will give me twenty different ingredients that are often paired with it. Or if I’m curious about Swedish food, I can look up the hallmarks of the country’s cuisine. It’s a great tool for improvising a dish, or planning a great meal."
—Martin Zibauer, food editor, Cottage Life (December 15, 2010)
Comme Un Chef
"I consider myself a Food Aesthete because I appreciate good food and
today, I’ve decided to answer a few questions I’ve adapted from the Aesthete section of the Financial Times How To Spend It monthly magazine. Let’s see how I go? ... The One Person Whose Food I Would Enjoy If I Could – Andrew Dornenburg and Karen Page – not one person but a husband and wife couple who’ve written a number of books , two of which I’ve got on my book shelf. They know how the composition of flavors and textures can build a dish, and also how the composition of dishes can compose a menu. It’ll be interesting to actually sit down to one of their meals."
—Comme Un Chef (December 14, 2010)
"WHAT TO DRINK WITH WHAT YOU EAT is exactly the book I have been looking for. The easy-to-use book includes basic information about food and wine pairing as well as menus from expert chefs. My absolute favorite section is a comprehensive index of all foods with suggested wine pairings and notes about what pairs best. As you can see by the page pictured here, you will find everything from certain ingredients like mayonnaise to cuisine styles like Mediterranean to iconic fast food choices like the McDonald’s Big Mac. And, tucked in here are there are cocktail recipes and additional notes and quotes from sommeliers. For the amount of information that is included, the book is exceedingly simple to comprehend and navigate."
—Caroline, WhippedTheBlog.com (December 13, 2010)
"Poor Taste's 2010 Holiday Food Gift Guide: There’s one type of gift that anyone in your life will love — the humble food publication. Be it a stunningly designed exploration of pasta or a gripping history of moonshine, the final word in bread or an impossible-to-find vintage favorite, there’s a food book perfectly suited to every person on your list.…5) Tastier than the average reference book: THE FLAVOR BIBLE."
—Poor Taste magazine (December 10, 2010)
"Best Book for the Cook In Your Life: If I could have only one cookbook, Andrew Dornenburg and Karen Page’s THE FLAVOR BIBLE would be it. During the year that I have owned this book, it has opened up so many avenues and allowed my creativity in the kitchen to blossom. The book is organized alphabetically by ingredient (also contains seasons and regional food categories), and under each ingredient are listed spices, herbs, meats, veggies, fruits, and other ingredients that pair well with your original, selected ingredient, with textural emphasis placed on more classic pairings. The authors gathered these pairings from the world’s best chefs, as well as rough recipe suggestions featured in many of the ingredients’ sections. This book is probably best suited for those with a little experience in the kitchen because the book is more of a source for creative inspiration and doesn’t dictate recipes; however, I do think a beginner cook could benefit from this book, especially if that person sees recipes as starting points for further creativity or seeks out 'weird' vegetables or other ingredients and wants to figure out what goes well with them. As for me, I use it as a quick reference guide when I find myself with excess amounts of one ingredient, either as the result of poorly planned grocery shopping or my Community Supported Agriculture organization supplying me with a box full of unfamiliar vegetables, or when I’m feeling adventurous and want to experiment with new ingredients."
—BatterLicker.com (December 9, 2010)
"Karen Page and Andrew Dornenburg not only write must-own books like THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT, they're also killer radio guests (and they're also really good at convincing airport limo drivers to stop for In-n-Out Burger, but that's another story). They joined Emeril to talk about putting together holiday menus, from soup to Sauternes, and suggest edible gifts that are sure to please any recipient...."
—Jennifer Sendrow, producer, "Cooking with Emeril" on Martha Stewart Living Radio (December 8, 2010)
"Holiday Gift Guide: Stock their sideboards with these mixology-approved treats. Nothing says 'tis the season' like a gift-wrapped bender. For the bartender on your list, 6 gifts that scream, 'Don’t just stand there, make me a drink. (P.S. I love you.)'...THE FLAVOR BIBLE: Karen Page and Andrew Dornenburg’s FLAVOR BIBLE has been called the bartender’s bible by our Raw Geniuses. Keep it stashed in your sideboard to reference when crafting new cocktails of your own. Amazon, $23."
—ServedRaw.com (December 4, 2010)
"So your uncle/girlfriend/boss/mother is showing a growing interest in
all things culinary — that makes Christmas shopping easy. The only
problem is that the array of choices at cooking stores can feel
overwhelming to the already frazzled shopper. Is a spatula insulting?
Are dish towels too boring? Cookie sheets too bush league? Luckily
Marie Dwyer of Cooks of Crocus Hill in St. Paul simplified the shopping trip into five easy options that will impress anyone on your new-to-the-kitchen list....3. WHAT TO DRINK WITH WHAT YOU EAT, $35.
Chefs in the Cooks of Crocus Hill cooking classes get more questions about wines and wine pairing than anything else, says Dwyer, so cut out the middleman and get your newbie chef WHAT TO DRINK WITH WHAT YOU EAT. 'This book demystifies wine,' says Dwyer. 'Our chefs here love it, and our culinary director promotes it whenever wine questions come up.'"
—Monica Wright, Minneapolis CityPages (December 3, 2010)
"It seems every holiday season, peppermint comes back, sneaking its way into anything and everything. It's in peppermint bark, and candy canes and in the last few years, it has found a way into creamy coffee and chocolate a.k.a. mocha products. First I learned about Kahlua Peppermint Mocha and now Starbucks also has limited edition Peppermint Mocha ice cream that combines swirls of peppermint and mocha ice cream with dark chocolate chunks. Coffeemate also has a peppermint mocha creamer available during the holidays to add to your coffee. I love peppermint, chocolate and coffee but together? I'm not sure. Peppermint pairs wonderfully with chocolate, but does it go with coffee? I checked in with Karen Page and Andrew Dornenburg, authors of THE FLAVOR BIBLE, a a guide to pairing every possible flavor under the sun, to see what they had to say about the combination. They did an admittedly unscientific Google search and found that there were no mentions of the combination in the year 2000. The combination seemed to grow in mentions from 2001 to 2007 when there was a peak of 67 mentions. Says Page, 'If you had asked us in 2000 what we thought of Peppermint Mocha, we would have been worried about the combination (and potential clashing) of too many "loud" flavors (i.e. peppermint and coffee/espresso), even though peppermint + chocolate work, and of course chocolate + coffee work.' So what's the secret to making these flavors work together? According to Page, '...the addition of cream definitely helps to "quiet" these "loud" flavors. So it's less of a surprise in 2010 to witness its apparent successful diffusion, in that you're seeing Peppermint Mocha primarily in cream-based formats, i.e., creamy coffee drinks, coffee creamer, and ice cream. Coffee and chocolate are great "Fall Into Winter" flavors to begin with — and of course during candy cane season (i.e., the holidays), anything with peppermint takes on especially alluring "X Factor" charm!'"
—Amy Sherman, Epicurious.com (December 1, 2010)
"5 Liquor-Related Gift Ideas for Cyber Monday: 'Tis the season for buying gifts, it being Cyber Monday and all, but
it's also the season for scratching your head over just what to get
people. We're having the same problem, so we decided to see what you,
our readers have bought for yourselves and others this year, to help
with the hard decisions. We crunched the numbers and broke things out
into five quick and easy categories....3) Booze Books:
We already covered our Top 10 Booze Books in our holiday shopping guide, but we wanted to call out a few that seem to be exceedingly popular. 101 Whiskies to Try Before You Die — which is awesomesauce for even the slightest of whiskey nerds — is completely worth picking up. Other popular choices seem to be How to Booze, Kevin Erskine's Instant Expert's Guide to Single Malt Scotch, THE FLAVOR BIBLE and Boozehound."
—LiquorSnob.com (November 29, 2010)
"The classics of the cocktail world have been honed for decade upon decade, and the guidelines for developing harmonious drinks are, if not set in stone, at least etched on the side of untold numbers of ’50s mixing glasses. A good rum punch is always going to involve one of sour, two of sweet, three of strong and four of weak; a classic Old Fashioned requires a balance of sugar, water, ice and bitters along with its whiskey. On the flip side, a Martini with a plop of vanilla ice cream is never going to be any good, and there is perilously little market for, say, the chocolate Mai Tai or a very dry Boilermaker. But fear not! The classics are classics for a reason, but by knowing a thing or two about their components and their flavor profiles, you can build on the work of forebears from Jerry Thomas to Martin Cate – and it’s not as hard as you’d think. One of the most essential books in my home-bar collection is a guidebook called THE FLAVOR BIBLE. Written by Karen Page and Andrew Dornenburg, it’s a compendium of expert advice and scientific reasoning about what tastes good together. It’s designed for cooks, but the authors’ previous work – WHAT TO DRINK IWTH WHAT YOU EAT – indicates that they have more than a little affinity with us boozehounds. And, just like it does with food, the book categorizes spirits in terms of things like taste, weight, volume, seasonality and function, while also listing flavor affinities and simpatico ingredients. The entry on gin, for example, provides the strongest affinities – herbs, tonic, orange – as well as unexpected matches like tea, honey, and sage, and combination ideas like gin, lime, mint and pomegranate. That final listing leads to one of the easiest ways of innovating, once you know a few flavor affinities – the recipe twist. By keeping the lime and mint in place while using gin in place of white rum, and pomegranate grenadine instead of sugar, you’ve taken the very basic recipe for a mojito and turned into something both familiar and new, and something that you can give a cool name to and impress everyone you’re pouring for."
—Matt Konrad, DrinkingMadeEasy.com (November 29, 2010)
The New Vegan Table
"Holiday Gift Guide: For those vegan foodies on your list this holiday season. THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs is a must for those that want to truly learn to cook. Not a typical cookbook, filled with recipes, THE FLAVOR BIBLE includes charts for hundreds of ingredients and how they relate and pair with with other flavors. It is an indispensable reference for creating your own recipies, or for figuring out what to do with 2 pounds of turnips sitting in your fridge."
—Justin Hill, The New Vegan Table (November 26, 2010)
"Two years after closing Fugaise, chef Don Saunders is running his own restaurant again. Saunders' week-old restaurant, In Season, is located across the street from Cafe Maude in south Minneapolis....What are your favorite cookbooks? My favorite cookbook is CULINARY ARTISTRY. It's less of a cookbook and more of a reference book. They talk a lot about ingredients and flavor combination and stuff like that."
—Lisa Gulya, Minneapolis City Pages (November 25, 2010)
THE HUFFINGTON POST
"I thought you'd be interested in the abridged version of the work that went into creating this dish. Once I knew I wanted to make Butternut Squash Mac & Cheese, the first step was trying Martha's recipe....After that, I turned to my favorite book, THE FLAVOR BIBLE, and looked up what flavors go well with Butternut Squash. I was intrigued when I saw curry and realized not only would it bring the savory/spicy, it'd also bring the pretty orange. And wow...I hit the big jackpot..."
—EconomyBites, The Huffington Post (November 25, 2010)
"With Black Friday fast approaching, many of you are probably starting to think about holiday gifts. Here are some great gift ideas for foodies that won’t break the bank: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg: An essential reference for cooks of all experience levels. It features an alphabetical index of flavors and ingredients that allows readers to search complimentary flavor combinations for a particular ingredient."
"What else goes well with chanterelles? Over the years I've come up with a list of chanty-friendly foods, supplemented by some other items listed in that great cooking guide, THE FLAVOR BIBLE:
• Butter, duck fat, or olive oil
• Chicken, turkey, pheasant, partridge, quail
• Wild boar, rabbit, or lean pork
• Firm white fish, such as halibut or shark
• Winter squash, potatoes, and sweet potatoes
• Light stocks such as chicken, pheasant, rabbit
• White wine, vermouth, gin, dry sherry
• Cream, crème fraiche and cheese, especially dry cheeses
• Bay leaves, thyme, parsley, garlic, chives, saffron."
—Hank Shaw, The Atlantic (November 16, 2010)
"One of the most exciting cooking books to come out in a very long time is Karen Page and Andrew Dornenburg's joint effort THE FLAVOR BIBLE (Hachette Books, 2008). This book is an absolute must have for the creative cook's kitchen! THE FLAVOR BIBLE is essentially an encyclopedia of ingredients and flavors; herbs, spices, meats, vegetables, grains, etc. Everything you can think of is listed alphabetically in these pages. With each entry is a list of other flavors and ingredients that pair well with that item. It's amazing how quickly this book became an indispensable part of my kitchen library! It's now the first book I pick up when I start planning a new recipe, or am trying to figure out something new and inventive to do with leftovers. THE FLAVOR BIBLE took authors Page and Dornenburg eight years to put together. They drew upon the wisdom and experience of some of the country's most renowned palates, dozens of chefs whose knowledge gave this book the depth required to make it a truly effective tool for the modern cook. In addition to being an outstanding guide for ingredients, it contains helpful tips, dish ideas, recipes, anecdotes and more. It is well worth the price and a fantastic gift for anyone you know who loves to cook!"
—Peredur's Kitchen (November 15, 2010)
"While looking through my beloved cookbooks, I remembered a question
Samantha in my service-learning GSW 1110 section asked a guest speaker:
'What cookbooks do you recommend for beginners?'
Flipping through the stained and dog-eared pages of my cookbooks, I couldn't stop thinking about Sam's question. Many students tell me they want to start cooking but aren't sure where to start. What follows is a brief review of the four cookbooks that gave me the confidence and the know-how to prepare easy, healthy meals. These select cookbooks are perfect for beginning and experienced cooks alike; they have personality and deliver consistent results -- some of the best food you will ever eat....THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg.
Chefs of all skill levels can discover the most palate pleasing flavor combinations in this culinary encyclopedia. THE FLAVOR BIBLE provides cooks with flavor matching charts. If you want to know what herbs compliment green beans, find green beans in the chart and you'll find endless possibilities of flavors. What I've found from reading and creating flavor combinations from this book has really helped me put my own spin on dishes. Also, it's a book I refer to when I create my own recipes. Ideal for beginners wanting to gain more knowledge about food and talented cooks looking for inspiration, THE FLAVOR BIBLE delivers on its name and serves up some tasty treats."
—Amanda McGuire Rzicznek, Food Columnist, Bowling Green News (November 5, 2010)
"Q&A with Harold McGee...Q. In the introduction you talk about the abundance of recipes in today's society, and how many of them end up containing errors. So with this book and books like Ratio and THE FLAVOR BIBLE that are a step away from recipes, do you feel like we're moving away from traditional cookbooks? A.
Oh, not at all. I think if anything the world of cookbooks — I don't know about the business of it, but the world of cookbooks is wonderfully rich these days. I mean we're getting the chance to find out about cultures and traditions and ingredients that we never would've known about twenty years ago. So I think there will always be a love for and an interest in recipes. Something to try today, an idea or an inspiration for today. But I think it's also true, because the universe of recipes is now so huge and so vast, it's useful to have a few kind of organizing books like the ones you mentioned. Books that talk more about the basic principles common to all recipes and all cooking methods."
—Paula Forbes, Eater.com (November 4, 2010)
"More with Justin Thompson — The Brasserie executive chef discusses cooking at home, his favorite culinary tool and his future plans...Favorite cookbook: CULINARY ARTISTRY by (Andrew) Dornenburg and (Karen) Page."
—Kendall Barrow, TulsaPeople.com (November 4, 2010)
"I think the saying is your eyes are bigger than your stomach. In my case, my hunger for reading is bigger than my appetite. While I rarely ever follow recipes, I love to read them. With no discrimination of sources, I find inspiration from cookbooks, both old (Theory and Practice of Good Cooking by James Beard) and modern (THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg); from magazines (although not as much since the demise of Gourmet) from newspapers; and of course, from blogs...."
—Stefanie Gans, Washington City Paper (October 29, 2010)
"Tomas Lopez has worked in restaurants for the past 13 years. He moved to Charleston in 2003 and has been the executive chef at Starfish Grill on James Island for the past three years. He is 30 and is married with four children....Q: A lot of your culinary education came from cookbooks? Can you name some of your favorites? A: I would not say cookbooks but more culinary schoolbooks. Some books that stick out are CULINARY ARTISTRY, Escoffier and Repertoire de La Cuisine. I pretty much read any book I could get my hands on."
—Angel Powell, Charleston Scene (October 28, 2010)
Karen Page (WCAS83) and her husband, Andrew Dornenburg, recently won a 2010 silver Nautilus Book Award for their newest book, THE FLAVOR BIBLE. Winner of a 2009 James Beard Book Award, it is a fresh spin on a traditional cookbook: It doesn’t contain a single recipe. Instead it lists “anything you could imagine cooking” and the herbs, spices and other seasonings that world-renowned chefs use to enhance natural flavors. Page first began to combine her dual passions — food and entrepreneurship — at Northwestern, where she started Cakes Unlimited, a birthday cake business. After graduating with an economics degree, Page hit Wall Street. She worked for two years and got her MBA at Harvard before marrying Dornenburg. They live in New York. They are finishing their eighth book, ON MASTERING WINE. All of Page’s titles leave readers with a similar taste: Gastronomy isn’t just about the food. “It’s pleasurably enhancing body, mind and spirit through food and drink on any occasion.” Bon appétit.
—Elizabeth Weingarten (J10), Northwestern magazine (Fall 2010)
"Last week, students in the advanced culinary arts class were treated to a cooking demonstration by Chef Amanda Lindquist of Azul at the Westin La Paloma. The menu? Pan-seared duck breast with a cranberry-cherry demi-glaze, served atop a gorgonzola risotto....Recommended reading? CULINARY ARTISTRY."
—Lauren Hagan, The Explorer (September 29, 2010)
Grow. Cook. Eat.
"Karen Page and Andrew Dornenburg tackle the complicated task of food and wine pairing in their new book WHAT TO DRINK WITH WHAT YOU EAT.
Food and wine pairings are like marriages: 5% sparkle, each component enhancing the other. 90% of just fine – neither part suffers for the pairing, but they are no better either. And the final 5% are just abysmal – each part actually tastes worse for being paired together. My usual pairing may get me into the high end of the '90% range.' This book helps you find pairings in the top 5%....This book is an excellent resource for enhancing your food and wine experience."
—Julia Shanks, GrowCookEat.com (September 22, 2010)
"THE FLAVOR BIBLE's soul mate is the IACP 'Cookbook of the Year' and Georges Duboeuf 'Wine Book of the Year' WHAT TO DRINK WITH WHAT YOU EAT. They believe that the magic of flavor compatibility is even more potent when both plate and glass are taken into consideration. If you were a TFB fan before, you're going to love [WTDWWYE]. Given its now-familiar format of alphabetical listings of compatible beverages and foods, we're confident that you will (also) fall in love!"
—Tara Wilson, Tara's Tips (September 21, 2010)
"...It's called WHAT TO DRINK WITH WHAT YOU EAT. How's that for a self-explanatory title? If you've ever wanted to know more about beverages — wine especially — but feel stupid and overwhelmed, this book is perfection....They did just what they did with THE FLAVOR BIBLE; they asked the experts from all over the place, gathered more information than a person knew existed, and created a resource that reads more like the transcript from a dinner conversation than an informational book, i.e. it's an easy and pleasant read. And it makes wine accessible, understandable, and super fun."
—Kendra Adachi, MyFirstKitchen (September 20, 2010)
PROSE AND POTATOES
"WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page is the 2006 prequel to THE FLAVOR BIBLE, which as you know I love. Like THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT is a reference book....I particularly liked the how Dornenburg and Page emphasize that 'enjoying good food and drink goes hand in hand with living a pleasant life.' They also encourage readers to think of the beverage as the final seasoning or condiment that elevates the dish to something magical....I highly recommend WHAT TO DRINK WITH WHAT YOU EAT because it offers a pragmatic, yet non-pretentious approach to wine pairings. Even though it's sophisticated, it's never snobby. In fact, it even recommends pairings for Doritos and Big Macs, just in case you're interested."
—Sarah Lenz, ProseAndPotatoes.blogspot.com (September 19, 2010)
"Many of you know that I raved about [THE FLAVOR BIBLE] a while back and said it should be on every foodie’s holiday list, but Karen and Andrew have another book as well, and WHAT TO DRINK WITH WHAT YOU EAT is the one that should be under every Christmas tree, menorah, kinara, pagan yule log…whatever…this year. For every sister-in-law that calls you in the middle of an episode of Fringe to ask what wine they should buy for their upcoming barbecue, get the book. For every dad that texts you from the liquor store to get your opinion of what he should bring to the BYO, get the book. For every non-drinking buddy that begs for ideas on what to serve his dinner guests, get the book. And even for you…you smartass know it all…get the book. WTDWWYE serves as an amazing reference point for what drinks pair best with what foods."
—Katie Pizzuto, Gonzo Gastronomy (September 17, 2010)
running with tweezers
"...It's the volume in my (ridiculous) cookbook collection I turn to most: THE FLAVOR BIBLE. The brainchild of Karen Page and Andrew Dornenburg, it's the definitive text on combining flavors. Any time I'm presented with a random ingredient in a CSA or I'm stumped as to how to pair items I have left in the house, I turn to THE FLAVOR BIBLE. It's an incredible work - a wonderful mix of recipes, quotes and palate information."
—Tami Hardeman, RunningWithTweezers.com (September 13, 2010)
"Justin Frederick...took over D'Amico Kitchen at Chambers Hotel this summer....We caught up with Frederick recently, distracting him from prep work long enough to interrogate him for this week's chef chat about why he became a chef and how a landlocked Minnesotan like him came to love seafood....What are your favorite cookbooks?
My favorite cookbook would have to be CULINARY ARTISTRY. It helps me get out of a cooking block. It breaks down the fundamentals again on pairing flavors and the different elements of food."
—Lisa Gulya, Minneapolis City Pages (September 8, 2010)
"We have recently picked up WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. If the authors sound familiar we recently gushed about their James Beard winning book named THE FLAVOR BIBLE. This won several awards and covers a wide range of material including alphabetical lists of food (and wines to match it) and of wine (and food to match it). There are also recommendations for beer, sherry and other libations. Like their bible, the resource is plump with anecdotes from chefs and other experts. I adore that it guides you without spoon-feeding exact recipes and this makes a wonderful companion to THE FLAVOR BIBLE."
—Joel MacCharles, Well Preserved.ca (September 4, 2010)
"The Kitchen Tools You Can't Live Without: THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Little, Brown and Co. $35). If you're an experienced cook who doesn't need recipes, this is a great book.
Here's how it works: Authors Karen Page and Andrew Dornenburg asked some of America's best chefs for all the foods that complement, say, persimmons. Then they compiled a list of the responses, marking the ones that occurred frequently.
Imagine hundreds of these lists for different foods, along with notes about the intensity of their flavors, recommendations for cooking techniques, and commentary from chefs.
Some of the pairings are obvious, while others aren't. But even the obvious pairings help cooks boost flavors. The book turned my rough idea of butter cake and persimmons into this: cinnamon-allspice cake topped with brown sugar crème fraîche and sliced Fuyu persimmons."
—Joan Obra, Fresno Bee (August 25, 2010)
"We lump tomatoes with other summer vegetables, but let's not forget that tomatoes are a fruit. Fruits lend themselves to sweet preparations, so why are we surprised when chefs turn to these garden gems for desserts and other after-dinner treats? According to THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (2008, Little Brown), tomatoes pair well with such favorite fruits as melons, pineapple, raspberries, strawberries and mango, just as well as they partner with bell peppers, cucumbers and garlic."
—Deborah Pankey, Daily Herald (August 25, 2010)
"West restaurant's pastry chef Rhonda Viani is one person who could, by rights, be blase about the iced desserts; it's her diurnal duty. But no...'I love it, I love it,' she exclaims. 'It's one of my favourite things to make. There are so many things to do with it.' Most of her desserts have an ice cream or sorbet kicker....The endless variations and ideas, she says, often come from one of her favourite places for inspiration: THE FLAVOUR BIBLE: The Essential Guide to Culinary Creativity by Andrew Dornenburg and Karen Page. 'It helps trigger ideas and thoughts,' she says."
—Mia Stainsby, Vancouver Sun (August 21, 2010)
"For a peppery bite in your food, it's time to turn to arugula. This leafy green takes on a more spicy character in the summer heat. And arugula's firm leaves make it suitable for dishes ranging from salads to stir-fries....Want even more ideas? Look at the recommendations in THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, by Karen Page and Andrew Dornenburg (Little, Brown and Co., $35). They list combinations such as 'arugula + cucumber + feta cheese + mint.' Or 'bacon + arugula + egg + pork belly.' Armed with these ingredients, you choose whether to eat these combinations as a salad, sandwich, or other dish."
—Joan Obra, Detroit Free Press (July 22, 2010), Fresno Bee (July 6, 2010), Idaho State Journal (July 14, 2010), Philadelphia Inquirer (July 22, 2010), Pittsburgh Tribune Review (July 13, 2010), Savannah Now (July 22, 2010), Seattle Times (July 21, 2010), St. Louis Today (July 21, 2010), and Wichita Eagle (July 14, 2010)
"THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg, Little, Brown & Company, 2008, find it at: 641.5 PAGE (adult non-fiction). If you go looking for this book in a bookstore or a library, you'll find it in the cookbook section, but it's not so much a cookbook as it is the best cooking reference book ever. What it does not contain are recipes, per se. What it does contain are an introduction to flavor assessment principles and in-depth discussions on every ingredient you might find yourself reaching for as you're fooling around in the kitchen, as well as food commentaries and dish ideas from renowned chefs. The focus of the book — the ingredient profiles — are listed in alphabetical order by ingredient and include descriptions of flavor, usage information, flavor-pairing options, and more. What's great about these profiles is that they pay homage to classic flavor pairings (like caramel and apple or figs and prosciutto) while also encouraging creativity in the kitchen by suggesting less common flavor pairings (like lavender, salt and ice cream or chicken with cinnamon and basil). This book is lovely, a pleasure garden for anyone who's interested in food or cooking."
—Heather Tone, Missoulian (June 27, 2010)
"Which white? Try different varieties with 'the other white meat'....Karen Page and Andrew Dornenburg, authors of WHAT TO DRINK WITH WHAT YOU EAT, like Chardonnay, especially from California, and Alsatian Gewurztraminer. Gewurztraminer is also a go-to wine if the pork is served with fruit or a fruit sauce, like apples, they note."
—Bill Daley, Chicago Tribune (June 18, 2010)
YaYa's Euro Bistro. Q. Favorite cookbooks? A. The French Laundry Cookbook, because it's all about the pursuit of perfection; Happy in the Kitchen for its playful, yet serious food; The Escoffier Cookbook because of his great French food roots; James Beard American Cookery, a collection of classic American foods; and CULINARY ARTISTRY and THE FLAVOR BIBLE, two books that are amazing tools to aid my creative process."
—Lori Midson, Denver Westword (June 3, 2010)
"2010 'Top Chef' Finalist James Rivenbank, South Beach Grill in Wrightsville Beach. Q. Most well-worn cookbook? A. CULINARY ARTISTRY."
—Cece Nunn, StarNewsOnline.com (May 13, 2010)
"Pay Attention to Flavours: Making changes to recipes requires knowing what flavours work together. Some combinations are classic – tomato and basil, for example – because they taste delicious. Pay close attention when eating at restaurants to see what flavour combinations the chef is using and how they work in harmony. An excellent guide to food pairings is THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, by Karen Page and Andrew Dornenburg. The authors detail dozens of ingredients from achiote seeds to zucchini blossoms and list the best flavor matches for each ingredient. It is an invaluable resource for cooks, especially when working with unfamiliar ingredients."
—Trish Coleman, Suite101.com (May 10, 2010)
"Scenes From the James Beard Awards: Some say it’s the Oscars of the food world. Others dub it the 'foodie prom.' We like to think of the James Beard Foundation Awards as both, combined with a celeb-chef coming out party....Authors Andrew Dornenburg and Karen Page just turned in their new book, ON MASTERING WINE, which will be relased next [year]."
—Kathleen Squires (with Photos by Hernan F. Rodriguez), Zagat.com (May 4, 2010)
"Pairings: Complementing Complements: Karen Page and Andrew Dornenburg’s excellent compendiums CULINARY ARTISTRY, WHAT TO DRINK WITH WHAT YOU EAT, and, most recently, THE FLAVOR BIBLE, are nothing if not smart, savvy and plugged into the American, and to a lesser extent, the international culinary world. Their books reflect a Who’s Who familiarity with the great chefs of America, and THE FLAVOR BIBLE is a gas to read. It’s designed to jumpstart imaginative menus and creative cookery for anyone ready to build from scratch. Page and Dornenburg litter their books with great ideas and anecdotes from those great chefs, so just flipping the pages is enough to fire you up to build your own brilliant recipes. If you love to cook, you’re going to love the idea that somebody has taken the collected wisdom of all these chefs and matched specific spices and vegetables, for instance, and taken down cooking tips and preparation guidelines from all these famous folk."
—Doug Frost, MS/MW, CropToCuisine.org (May 3, 2010)
"Q. If you could only use one cookbook for the next year, which would you choose? A. I think I would go with CULINARY ARTISTRY by Andrew Dorenburg and Karen Page, but at the same time I would also be comfortable with the French Laundry Cookbook from Thomas Keller. They both demonstrate the importance of discipline and technique, which are the fundamental skills of professional standards."
—Matthew Accarrino, executive chef of SPQR, as told to Steven Oliver of the Nob Hill Gazette (April 2010)
"It's been two weeks since I returned from the Pillsbury Bake-off in Florida, and I'm finally wading through my notes from the event. Reporting on the Utah contestants and the winning recipes is my first priority. But, the Orlando Sentinel also co-sponsored a day of seminars that will yield future stories and help me do my job better. They included: THE FLAVOR BIBLE authors Karen Page and Andrew Dornenburg talked about what comprises 'flavor.' Their short answer: taste plus mouthfeel plus aroma plus 'the X factor.'"
—Valerie Phillips, Deseret News (April 27, 2010)
"Favorite books: Ratio, CULINARY ARTISTRY, The Betty Crocker Cookbook, Who Moved My Cheese?, Cien Anos de Soledad, The 7 Habits of Highly Effective People, La Sombra del Viento and The Chronicles of Narnia."
—Alexis Hernandez, Finalist, "The Next Food Network Star," FoodNetwork.com (April 25, 2010)
"Australia's Up-and-Coming Cooks Take Time to Share Their Culinary Philosophy: Peter Kelly, 26, Alchemy Restaurant and Bar (Brisbane); Signature dish: Eucalypt smoked ocean trout with crème fraîche and salad of micro mache, lemon balm and finger lime; Toughest part of the job: The constant search for the best and freshest produce; Favourite cookbook: CULINARY ARTISTRY by Andrew Dornenburg [sic]."
—Greg Callaghan, The Australian (April 24, 2010)
"Favorite books: Ayn Rand's Atlas Shrugged, THE FLAVOR BIBLE & CULINARY ARTISTRY (Karen Page and Andrew Dornenburg) and Herman Hesse's Siddhartha."
—Brad Sorenson, Finalist, "The Next Food Network Star," FoodNetwork.com (April 22, 2010)
"This weekend around 1,200 rapacious foodies are flocking to town for
the International Association of Culinary Professionals conference—a lavish series of workshops, parties, tours and dinners for a global cast of chefs, writers and media types...In honor of the culinary blowout, we asked a handful of authors coming
to town to contribute one dish to our ultimate dinner party menu: Karen Page and Andrew Dornenburg, THE FLAVOR BIBLE.
Dish: Dark-chocolate fondue “served with a variety of compatible ingredients for dipping (such as bananas, frozen cheesecake squares, strawberries, etc.). Melt your favorite high-quality dark chocolate over low heat with a dash of heavy cream, and keep warm in a fondue pot. It couldn’t be simpler!”
Why it’s awesome: “Who doesn’t love chocolate?? And who doesn’t have a (circa 1970s) soft spot for communal dipping at dessert time?” Notes: “This is our favorite dinner-party closer with a glass of chocolate-compatible dessert wine. (For ideas, simply turn to our 2007 IACP Cookbook of the Year, WHAT TO DRINK WITH WHAT YOU EAT, to find Banyuls, PX sherry, tawny port, etc.) Every chocolate lover is amazed by the realization that chocolate can taste even better when paired with compatible flavors, both in the fondue pot and in the glass!”
—Kelly Clarke, Willamette Week (April 21, 2010)
"The International Association of Culinary Professionals conference finally descends on Portland Tuesday; one of its most glittering events, April 23rd's A Culinary Duet to Benefit The Culinary Trust will be hosted and MC'ed by Karen Page and Andrew Dornenburg. The award-winning, New York City-based authors of 1995's classic BECOMING A CHEF and several other culinary tomes (including, most recently, THE FLAVOR BIBLE) checked in before checking their culinary luggage for the trip...."
—Eva Hagberg, Eater.com (April 16, 2010)
"Culled from her family recipes and inspired by a book called CULINARY ARTISTRY, Anna Getty has perfected 100 recipes using local, organic and sustainably harvested ingredients she shares in Easy Green Organic. Her new cookbook is also a guide to keeping an eco-friendly kitchen....An active environmentalist, her point is that eating well is good for our health and for the planet."
——Roberta Cruger, Treehugger.com (April 14, 2010)
"Janis Donnaud is a long way from the halls of Holy Rosary in Memphis, but the powerhouse literary agent credits her Southern upbringing with at least part of her success. 'I've always felt like being from the South gives me a leg up on things, because I've lived in the real world,' she said in an interview from her Manhattan home. Knowing that a book's success doesn't depend only on New York or 'East Coast-West Coast' reader preferences, Donnaud landed one of the least big-city clients around when Paula Deen signed with her. Pat and Gina Neely, Sara Foster, Suzanne Goin, Bobby and Jamie Deen, and the James Beard-award-winning duo of Andrew Dornenburg and Karen Page are some of her other clients with best-selling cookbooks under their belts."
—Jennifer Biggs, Memphis Commercial Appeal (April 14, 2010)
"Pillsbury's 44th Bake-Off....Sunday was a day full of seminars, my favorite being the first with Karen Page and Andrew Dornenburg. We even got a copy of THE FLAVOR BIBLE, which is officially my favorite press gift ever."
—FoodMayhem.com (April 13, 2010)
"In just over a week, the foodie world will descend on Portland for the International Association of Culinary Professionals' annual carnival. EaterPDX checked in with Portland conference co-chairs Mike Thelin (above right) and Ken Rubin (left) to get the latest and greatest....Which celebrities are coming to Portland? Thelin: On top of all the talent we have here, more than 1,000 are coming from more than 40 countries. From Julia Child’s editor Judith Jones to the always delightful Madhur Jaffrey, to New York Times writer Kim Severson and renowned authors Karen Page and Andrew Dornenburg, whose FLAVOR BIBLE is one of the greatest books on food ever. Ruth Reichl changed the game in how (and which) restaurants are professionally reviewed in this country, and she’ll be here too...."
—Audrey Van Buskirk, Eater.com (April 12, 2010)
"The Power of Positive Drinking: Michael J. Gelb celebrated the release of his new book, Wine Drinking for Inspired Thinking (Running Press), on March 27 at an event billed as the "World's Largest (and Smartest!) Wine Book Signing" at The Wine Library in Springfield, NJ. Pictured, left to right, are Gelb, Karen Page (THE FLAVOR BIBLE), Gary Vaynerchuk (Crush It!), and Andrew Dornenburg (WHAT TO DRINK WITH WHAT YOU EAT)."
—Lynn Andriani, Publishers Weekly (April 12, 2010)
"Of Pandas and Peas: Saving the Diversity Within Species. It was an inauspicious beginning.
Days after the international community failed to establish legally binding measures to halt climate change, the UN launched the International Year of Biodiversity. Scientists predict climate change will directly imperil one-fourth of the Earth's species....when we think about biodiversity, we rarely think about food. The word 'biodiversity' doesn't appear in CULINARY ARTISTRY, an interesting book I recently read about food and cooking traditions. Yet the book, of course, is all about the interplay between cultural and biological diversity.What is it that makes one cuisine distinct from another? Which foods and spices are strongly associated with a particular cuisine? What makes Thai food "Thai" as opposed to Italian? It doesn't necessarily have to do with where the crops were originally domesticated. So many key ingredients are immigrants!
Spicy Thai dishes with chilies and peanuts employ ingredients of American origin. Italy's pasta and China's noodles depend on wheat that was first domesticated in the Near East. Nordics love their (Andean) potatoes. And quintessentially Brazilian ingredients such as black beans, garlic, lime, rice, scallions, are historical imports with the possible exception of the beans.
Spices have traveled far and wide too, fueling an international trade that stretches back millennia. Today, cumin, from the upper Nile area, figures prominently in cuisines from sub-Saharan Africa, the Caribbean, India, Indonesia, Mexico, Middle East, Morocco, Spain, Thailand, and Tunisia.
The number of crops we use for food is impressive enough, but the diversity within those crops is particularly notable for both agronomic and cultural reasons. Like other biodiversity, however, it is endangered...."
—Cary Fowler, The Huffington Post (April 12, 2010)
"Foodies mark your calendars! From April 21-24, the International Association of Culinary Professionals Annual Conference will envelope P-town. It’s four days of gastronomic happenings that for the most part, aren’t open to the public, and most probably will not even be aware that it is taking place. While there are few opportunities for us regular folks to participate, there are still tickets available for the gala benefit dinner. The IACP is presenting a five-course dinner to benefit the Culinary Trust on April 23, at the Leftbank Annex (101 N. Weidler). Hosts Karen Page and Andrew Dornenburg are culinary icons whose collaborative cookbook, THE FLAVOR BIBLE, took eight years of research in order to educate cooks of all skill levels about complementary recipe ingredients. The event is limited to 200 people, and guests will be rubbing elbows with prominent writers, editors, photographers, chefs, and winemakers from the food world. This food will be crafted by Aaron Dionee, Naomi Pomeroy (2010 James Beard nominee and chef/owner of Beast), Jason French (chef/co-owner of Ned Ludd) , Adam Sappington (chef/co-owner of The Country cat), Lauren Fortgang (pastry chef at Paley's Place), Steve Jones (cheesemonger and owner of Cheese Bar), and David Briggs (chocolatier/owner of Xocolatl de David). Beverage pairings are brought to the table courtesy of Erath Winery, Grochau Cellars, Willamette Valley Vineyards, Francis Tannahill Wine Company, and Upright Brewing. Tickets are $145, tax-deductible, and all-inclusive of food, wine, and gratuity. All money raised by the Culinary Trust goes to scholarships and grants for students and professionals, cookbook preservation and restoration, as well as for educational programs and grants for hunger alleviation. To purchase tickets, visit the Culinary Trust website."
—Stacy Austin, Portland Monthly (April 2010)
"This week I had the pleasure of attending the launch party for Anna Getty's new cookbook called Easy Green Organic....I had the opportunity to chat with Anna at the signing and ask her
about how she cooks, and how she formulated her delicious recipes. Anna tells me her recipes are a thoughtful mix of her tastes, organic
finds from local farmer's markets, family recipes and her cross checking ingredients with complimentary tastes from a book called CULINARY ARTISTRY. It took her two years to put together her collection of organic recipes, perfect them and bring them to market in her new cookbook Easy Green Organic."
—Mary Hall, The Huffington Post (April 10, 2010)
"It’s often one of the first signs that spring has truly arrived: bright green bundles of thin, but-not-too-thin, asparagus spears in the produce section or at the farmers market. While asparagus these days may be available year-round, those woody imported spears of winter pale in comparison to spring’s perfection. Butter, lemon, rich hollandaise and parmesan may be among the most popular go-withs for asparagus, but according to Karen Page and Andrew Dornenburg in THE FLAVOR BIBLE, nuts, heavy cream, ricotta cheese, lime and mustard are also delicious dancing partners for this early spring vegetable."
—Kelly Brant, Arkansas Democrat Gazette (April 7, 2010)
"I stumbled on a quote in Karen Page and Andrew Dornenburg’s FLAVOR BIBLE on the temperature of food and how it affects our perception and enjoyment of it. The quote is by Andrew Carmellini. It reads: 'I always pay attention to temperature. I look at what I feel like eating now. If it is cold and rainy outside, I make sure that soup is on the menu. If it is hot outside, I make sure there are lots of salads on the menu.' Andrew Carmellini by the way is an authority on food, a celebrated chef and winner of the year 2000 best chef award. He is of course only an authority in New York City and not in Lagos, Nigeria. The authors of the THE FLAVOR BIBLE quote him and then reiterate the idea that eating the right temperature of food helps our bodies function better in their environment."
—Yemisi Ogbe, Next in Nigeria (April 3, 2010)
"Of the recent books I’ve seen that fall into the category of books that are designed to teach you fundamentals, there are three that really stand out: Diana Kennedy’s The Essential Cuisines of Mexico, Eileen Yin-Fei Lo’s Mastering the Art of Chinese Cooking, and THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg....The last book I’m reviewing this month has been out since 2008, and won the James Beard Award for Best Reference book in 2009. THE FLAVOR BIBLE, by Karen Page and Andrew Dornenburg, isn’t a cookbook at all, but two chapters about how we process and experience flavors, and how to use them creatively, followed by an enormous compendium of flavor charts. The charts are organized in several ways, by ingredient, by seasons, by ethnicities, along with really useful sidebars describing what goes with what and how-to tips about cooking with these ingredients and flavors. There are also many useful quotes from chefs about how they use ingredients, and why. I love this book. It’s the kind of book you can flip through when you know you want to cook something, but you don’t know what. “Hmm, I have half a chicken, what do I want to do with it?” Or when you’ve found some intriguing ingredient and you don’t know what to do with it, like the smoked Turkish pepper a friend brought back from one of his trips. I particularly like the flavor profiles by cuisine, Brazilian Cuisine (cardamom? I wouldn’t have thought of that), Greek Cuisine, Afghan Cuisine. Not only do they list flavors, but also Flavor Affinities, for Brazilian Cuisine we get “pork + beans + greens + onions + orange” while for Venison they list combinations like “venison + curry + pomegranate seeds” and “venison + pears + rosemary.” We eat a lot of game around here, and those are combinations I would never have thought up on my own. I can see using this book much like I use Elizabeth Schneider’s Vegetables from Amaranth to Zucchini, to figure out either how to cook an ingredient I’ve come across by chance, or when I get a yen for a particular flavor, like Vietnamese food. Since I’m out here in the sticks, if you decide you want something like that, you need to learn to cook it for yourself."
—Charlotte Freeman, "Cookbookslut," Bookslut.com (April 2010)
"Summer Genetti, Executive Pastry Chef, The Palace. Favorite cookbook: THE FLAVOR BIBLE [by Karen Page & Andrew Dornenburg]. It’s like a Choose Your Own Adventure book for flavors. Like, ‘What goes with lichee? Oh, this goes with lichee!’"
—Donna Freeman, Cincinnati Magazine (March 2010)
"Oh, the irony. Elise Bauer, who at 42 knew little about cooking and had to move back into her parents' Carmichael home, is the force behind what might be the country's most successful food blog. Bauer has built www.simplyrecipes.com into a vast food community with about 4 million visits per month, she said. The beginnings in 2003 were not auspicious. She had lost her job, her health and her home in short order. Her cooking knowledge was just enough to remind her that her skills were really rudimentary...Cooking for the blog has turned her into someone who runs to the kitchen to show a visitor the glories of truffle salt and who coos over an encyclopedic reference called THE FLAVOR BIBLE. But she's still modest about her kitchen prowess."
—Carlos Alcalá, Sacramento Bee (March 31, 2010)
"The Wine Library will live up to its name on Saturday when it hosts 'The World’s Largest (and Smartest!) Wine Book Signing,' featuring the store’s owner, Gary Vaynerchuk, plus Karen Page, Andrew Dornenburg and Michael J. Gelb. The party celebrates Gelb’s latest book, Wine Drinking for Inspired Thinking: Uncork Your Creative Juices (Running Press, $19.95), but Vaynerchuk, and former Washington Post wine columnists Page and Dornenburg will also sign copies of their latest books. There will be a complimentary wine tasting and guests can chat with the authors. The Wine Library is at 586 Morris Ave., in Springfield; the book signing runs from 1 to 4 p.m."
—Vicki Hyman, The Star-Ledger (March 24, 2010)
"Wine Drinking for Inspired [Thinking]: How to Think Like Leonardo da Vinci author Michael J. Gelb will be joined by James Beard Award–winning duo Karen Page and Andrew Dornenburg (What to Drink with What You Eat) to discuss the confluence of wine and creative genius throughout history. Sip a complimentary Binyamina Zinfandel 2007 to inspire your next great idea. 92YTribeca. 6:30–8pm, $20."
—Gabriella Gershenson, "The Feed," Time Out: New York (March 20, 2010)
"3/27: A book signing with Gary Vaynerchuk, Michael J. Gelb, Karen Page,
and Andrew Dornenburg will be held at the Wine Library, 586 Morris Ave,
Springfield. 1 to 4 PM; free. For more information call 973-376-0005."
—Rosie Saferstein, "Table Hopping with Rosie," New Jersey Monthly (March 10, 2010 and March 17, 2010)
"Chef and Tell with Kate Horton of Black Pearl....Favorite cookbooks: On the Line by Eric Ripert and CULINARY ARTISTRY, by Karen Page and Andrew Dornenburg. The latter is a book I often give as a gift, just because it's an all around great reference guide."
—Lori Midson, Westword (March 4, 2010)
"As far off as warm weather seems, there’s reason to take heart. Maple syrup season is upon us, and it’s among the very first signs of spring. Granted, the craft itself is nothing new — the presence of maple syrup pre-dates the arrival of European settlers. However, the art of making it and, above all, eating it has been upended as artisanal producers get involved and chefs use the ingredient in unusual and savory ways....Maple syrup isn’t relegated to pancakes anymore. It’s a key ingredient in culinary cocktails (particularly those with bourbon or rum), braises, brines and seafood dishes. Andrew Dornenburg and Karen Page, authors of the James Beard Award-winning THE FLAVOR BIBLE (Little, Brown, $35), use maple syrup to flavor duck, pork and game. They also favor using it in smoky dishes as well as those with tropical flavors."
—Jennifer Olvera, Chicago Sun-Times (March 3, 2010)
"Cuisine or death: The real chef's motto. 'You have to be so earnestly devoted that if you were any more devoted it would be perverse, and any less, it would not be enough.' Charlie Trotter, in BECOMING A CHEF."
—Michael Laiskonis, Salon.com (March 3, 2010)
"...While [Julia] Child’s books have never served as a reference for my cooking, the film ['Julie & Julia'] prompted thought about what books gather dust on my shelf and which ones have dog-eared pages from use....Some cooks, chefs, and food aficionados will recognize CULINARY ARTISTRY (Van Nostrand Reinhold) by Andrew Dornenburg and Karen Page, James Beard Award-winning authors of BECOMING A CHEF. Over a decade ago, I made a radical career change from financial services to restaurant cooking with thoughts of enrolling in culinary school. I found CULINARY ARTISTRYand its predecessor at a bookstore, made the investment, and never regretted the purchase.
The book –– more of a reference guide that contains some recipes than it is a cookbook –– examines the idea of the chef as artist working with a sensory palate and edible palette. The text is informative and instructive in thinking about how flavors pair together and how certain foods complement or contrast with others. It contains pages of lists about seasoning matches, food pairings, and insights from chefs. This book supplemented firsthand lessons learned in restaurant kitchens, helped to me to fully consider the senses, and respect the innate qualities of ingredients that didn’t need to fussed with much in order to bring out their flavor. I still refer to CULINARY ARTISTRY for inspiring flavor combinations and seasonally appropriate foods when I get stuck in a rut."
—Pete Dulin, Present Magazine (March 1, 2010)
"The Culinary World Comes Together on April 21: Several hundred chefs, cookbook authors, culinary instructors, food photographers, and others who work in the food world will convene in Portland, Oregon, from April 21 to 24 at the 32nd Annual Conference of the International Association of Culinary Professionals (IACP).
The conference will offer sessions, networking events, and social functions that focus on exploring and defining the new culinary landscape. Ruth Reichl, former editor in chief of Gourmet
magazine, will lead a line-up of notable featured speakers, including husband and wife authors Andrew Dornenburg and Karen Page
, chef Brad Farmerie, educator Dorothy Hamilton, author Madhur Jaffrey, cookbook editor Judith Jones, author Deborah Madison, Lebanese market owner Kamal Mouzawak, chef Mario Navarrete Jr., author Michael Ruhlman, and New York Times
food writer Kim Severson."
—QSR magazine (February 22, 2010)
"Late April is going to be a good time to be in Portland, Oregon, if
you're interested in the food world — or have been secretly stalking
Ruth Reichl. The 32nd Annual Conference of the International Association of Culinary Professionals (IACP) will be held in that caffeine and rain saturated city from April 21st to 24th. A few hundred food writers, chefs, cookbook authors, food photographers, culinary instructors and those who love them will congregate for the event. The subject for this year's conference is The New Culinary Order, which sounds kind of like Mario Batali's college punk band. Headlining the show will be Ruth Reichl; cookbook authors Deborah Madison, Michael Ruhlman, Madhur Jaffrey, and Andrew Dornenburg and Karen Page; legendary editor Judith Jones; NY Times staff writer Kim Severson; and chefs Mario Navarrete, Jr. and Brad Farmerie."
—Amy Scattergood, LA Weekly (February 19, 2010)
"To get to know Chef Radhika Desai, winner of the 2009 'Taste of TCW' cooking contest and a former contestant on Bravo’s Top Chef, a little better, we asked her to share a few of her favorite people, places and things with us....Go-to cookbook:
CULINARY ARTISTRY by Andrew Dorenburg and Karen Page has always been my food bible. It gives you good ideas on balancing a menu and a dish and flavor profiles. I also like THE FLAVOR BIBLE (by the same authors), which is a little more instructional."
—Brooke Smith, Today's Chicago Woman (February 15, 2010)
"Baristas bring their best to coffee competition: Loveland resident Susan Price turned to THE FLAVOR BIBLE in search of that special zing to complement her blueberry-tinged coffee. She hit on pear and ginger. So she created from scratch a pear, ginger and Tasmanian pepper berry compote for judges of the Rocky Mountain Barista Competition to eat before tasting her signature coffee Saturday. 'The flavors in the compote really bring out my coffee,' said Price, owner of The Black Cup in Loveland."
Loveland Reporter-Herald (February 14, 2010)
"Every winery in this county should have a copy of your book WHAT TO DRINK WITH WHAT YOU EAT in their tasting room."
—Barbara Spencer, co-owner of Windrose Farm in Paso Robles, California, while co-hosting with Melanie Blankenship and Bill Spencer, Earth Talk Radio on KVEC 920 (February 13, 2010)
"I have a copy of THE FLAVOR BIBLE on the counter at Nature's Touch [her store selling locally grown, organic and natural fruits and vegetables], and someone picks it up every day [for ideas of how to use ingredients such as dandelion greens]."
—Melanie Blankenship, co-owner of Nature's Touch in Templeton, California, co-hosting with Barbara and Bill Spencer, Earth Talk Radio on KVEC 920 (February 13, 2010)
"What's the grown-up version of candy hearts? Perhaps a sweet little bottle of dessert wine. Sweet wines don't get the same sort of press as the big guns — chardonnay and cab — but they have a place at the table, especially at this time of year when romance is in the air, and possibly on the menu....'Sweet wines are SO overlooked,' says Karen Page, who with husband Andrew Dornenburg wrote THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT. 'They often get no respect, except by those in the know.' Some affordable (under $30) recommendations from Page and Dornenburg: Moscato d'Asti, sweet semi-sparkling wines from Italy that also are low in alcohol, which can be a good thing at the end of dinner. There are many good producers; one to try is Vietti. Ice wines, made with grapes that have been allowed to freeze on the vine. These wines can be expensive, but Canadian vintner Jackson-Triggs makes a number of reasonably priced bottles. Alcyone, a red dessert wine from Uruguay. This runs in the $20 to $30 range and has overtones of the campfire classic, s'mores — hints of chocolate, marshmallows and a bit of spice. 'It's one of the most beguiling wines we've ever tasted,' says Dornenburg."
—Michelle Locke, Associated Press and ABC News (January 20, 2010), Athens Banner-Herald (January 24, 2010), Austin360.com, Charleston Daily Mail (January 20, 2010), Daily Democrat (January 27, 2010), Daily Hampshire Gazette (February 6, 2010), Dubuque Telegraph Herald (January 27, 2010), (Ft. Wayne, IN) Journal Gazette (January 31, 2010), Jackson Clarion Ledger (February 10, 2010), Montgomery Advertiser (January 27, 2010), Newark Star-Ledger (January 27, 2010), The News-Sentinel (January 26, 2010), (Danbury, CT) News-Times (February 1, 2010), Northwest Herald (January 27, 2010), The (Santa Rosa) Press-Democrat (January 21, 2010), Richmond Times Dispatch (February 7, 2010), Salt Lake Tribune (January 29, 2010), San Mateo Daily Journal (February 10, 2010), Santa Rosa Press Democrat (January 21, 2010), Southeast Missourian (January 27, 2010), Stamford Advocate (January 20, 2010), and (West Chester, PA) Daily Local News (January 27, 2010)
"Drinking wine is more fun than reading about it unless you have a book in one hand and a glass in the other. Wine can be complex or simple but several books can help clear any confusion. The global market for wine is similar to a waterbed — when sales go down in one area, such as bottles costing over $30, they go up in another such as sales of $15 bottles. For consumers looking for popular wines under $15, the latest edition of Robin Goldstein's and Alexis Herschkowitsch's The Wine Trials for 2010 may help. Cooks eager to know which wine to serve with a particular dish, and who prefer books to apps and the Internet, can read WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. Their coffee table-sized book also suggests the appropriate beers, spirits, coffee and tea for various meals."
—Leslie Gevirtz, Reuters (January 19, 2010)
and Bataviase (Indonesia), Business Daily (Africa), BusinessWorld (Philippines), China Daily (China), El Universo (Ecuador), Indian Express (India), Khaleej Times (UAE), Kolkata Mirror (India), Kyiv Post (Ukraine), San Francisco Sentinel , The Tribune (India), Victoria Times Colonist (Canada) and Vietnews (Vietnam)
"Books of the Decade:
2000-2009: When compiling these lists, I came back to the books I cook from the most in addition to a few that I simply enjoy reading, cover to cover, like a novel, for their narrative approach, to a couple that I'm too intimidated, still, to even think about cooking from, but remain a resource of inspired ideas....THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg."
—Brad Thomas Parsons, Cookbook Editor of Amazon.com, on Al Dente (January 15, 2010)
"Take 5 With Tami Hardeman: Q. I'm confident that everyone in the food blog community knows you already but for those who don't, would you like to introduce yourself? A. [That's sweet of you to say.] My name is Tami Hardeman. I'm an Atlanta-based food stylist with a blog called Running with Tweezers...Q. One cookbook that you can't live without or you recommend that everyone should have? A. It's not a cookbook...but I think THE FLAVOR BIBLE is the best food-based book I've ever gotten. So helpful and eye-opening about flavor pairing. There are taste combinations that I, for one, would never have thought go together."
—Sean, host, Take Thou Food (January 15, 2010)
"Dear readers, Last week on his blog, Adam Roberts, The Amateur Gourmet, tackled the topic of 'How to Cook on a Budget.' Not surprisingly, his advice was this: 'You go to the store, you stock up and then you cook what you have on hand.' In other words, start with a well-stocked pantry. Too many people cook like Adam has done for years: They find a recipe they want to make, go to the market to buy the ingredients, and then proceed. I know; I’ve done it, too. But that gets expensive and wasteful; you wind up with costly ingredients that you’ve used only once or twice — and no depth to your repertoire. Instead, take inventory of the ingredients you have on hand and then decide what to cook. It’s a different way of thinking about cooking, and it’s not always as intuitive as it might sound....And speaking of improvisation: Another fabulous resource for cooking on the fly is THE FLAVOR BIBLE, a book that I turn to again and again for its helpful cross references. (There’s a review here; scroll down the page.)"
—Kim Carlson, Editorial Director, Culinate.com (January 13, 2010)
"[Hachette Book Group chairman and chief executive David] Young believes people are interested in paying for variations on the
standard book, say a single chapter or a searchable database. In late
September, two authors, a few editors, and a technologist gathered in
Hachette's New York City office to work on an iPhone application based
on the popular food book, WHAT TO DRINK WITH WHAT YOU EAT. The heavily illustrated volume will have to be adapted for a screen smaller than a playing card. Gurvinder Batra, chief technology officer of Kiwitech, a Washington (D.C.) startup Hachette hired to develop the app, handed out printed shots of the screen and navigation. 'To get to the right info I should not do more than two or three clicks,' said Batra....The team decided the app should be like a virtual sommelier cum food critic, featuring food and wine pairings and tutorials on flavor balancing. Then they moved on to the touchy subject of pricing: Should they charge for the app? Most iPhone apps are free or very cheap. 'We are in publishing,' said Siobhan Padgett, digital sales and marketing manager at Hachette. 'We have to make money.' The hardcover of WHAT TO DRINK WITH WHAT YOU EAT lists for $35, and the Kindle edition goes for $19.25. Hachette editors eventually decided to charge $4.99 for the app, which is coming out in ."
—Spencer E. Ante, Business Week (January 11, 2010)
"Andrew Dornenburg and Karen Page have run six marathons and 11 half-marathons between them. 'For our honeyooon in 1990, we ate our way through Quebec City and Montreal, and ran the Montreal International Marathon on our last day in Canada,' says Dornenburg, who set a PR of 3:23:13 in Chicago in 2002. Having written seven books about food and chefs, the authors say they run to eat, and have even lost weight while on deadline. ' A few years ago, we each lost 10-plus pounds while researching and writing WHAT TO DRINK WITH WHAT YOU EAT,' Page says, 'which proves that peak flavor combinations are so satisfying that quality outstrips any need for quantity."
—Yishane Lee, The Athlete's Palate Cookbook (January 2010)
"Like fashionistas, foodies are trend-obsessed. Everyone likes to be ahead of the food curve because by mastering something new you can make more marvelous meals before the the next guy or gal does. One of the more delicious food trends for 2010 is umami (oo-MA-mee). Here’s what it is, what it means, where it’s from and how you can eat it every day. The four well-known basic tastes are sweet, sour, bitter and salty. Umami is the fifth. It’s from the Japanese 'umai' which means 'delicious' and 'mi' which means 'essence,' and it describes profoundly tasty food that saturates your taste buds with a flavor that may have elements of, but is not entirely, seet, sour, bitter or salty. If you enjoy red wine, prosciutto, asparagus, portabellas, olives, bacon, “stinky” cheeses and miso soup, then you know and like umami....Karen Page, co-author with Andrew Dornenburg of THE FLAVOR BIBLE, agrees. We all have the capacity to taste umami, and when we do it registers as 'deliciousness,' she says. 'You know it when you taste it.' Page points out that while soy sauce is quite salty you can’t just use it in lieu of salt, because it is not equivalent. It has a taste beyond salty. 'Umami,' she says, 'has a different expression of flavor.'"
See Media Room - 2009, Media Room - 2008, Media Room - 2007 and Media Room - 2006
—Elena Ferretti, Fox News (January 5, 2010)
Andrew Dornenburg and/or Karen Page have been featured extensively on local and national television, including such shows as:
“Today Show,” NBC-TV (national)
"Good Morning America Now," ABC-TV (national)
"CNN American Morning" (national)
“America's Talking,” CNBC-TV (national)
“At the Chef's Table” (PBS, nationally)
CNN Headline News (national)
“Connie Martinson Talks Books” (national)
“Pure Oxygen,” Oxygen TV (national)
TV Guide Channel (national)
“Studio 4 with Fanny Kiefer” (Canada-national)
“7 News at 11:00 AM ,” KMGH-TV (Denver, CO)
“11:00 AM News,” WMAR-TV (Baltimore)
“BCTV News” on Global (British Columbia)
“Channel 30 News,” WVIT-TV (Hartford)
“City Cooks” with Simi Sara, City TV (Vancouver)
“Eyewitness News Weekend,” WJZ-TV (Baltimore)
“Food & Wine Friday,” Channel 10 News (Palisades Park, NJ)
“Fox Noon News,” WTTG-TV (Washington, DC)
“Fox Thing in the Morning,” WFLD-TV (Chicago)
“Good Day Atlanta,” WAGA-TV (Atlanta)
“Good Day L.A.,” FOX-TV (Los Angeles)
“Home Matters” on the Discovery Channel
“Morning News,” WLS-TV (Chicago)
“Mornings on 2,” KTVU-TV (San Francisco)
New York 1 News (New York City)
“Phantom Gourmet,” New England Cable (Boston)
“The Bookcase,” Media One Cable (Boston)
“Weekend Today” (Chicago)
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Did you know...that nearly half of all adults have worked in the restaurant industry at some point during their lives?