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 and Karen Page can be reached at 212.969.0020 — or reach them via email at DornenburgPage@gmail.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 (email@example.com) at 212.364.1464.
2011 MEDIA HIGHLIGHTS (for 2010 Media Highlights, click here; for 2009 Media Highlights, click here; for 2008 Media Highlights, click here)
"Foodista Cookbook Awards 2011: This is Foodista's first annual cookbook awards. We read, we tested, and we tasted...Check out our  favorites of 2011...Best Cookbook with Wine Focus: THE FOOD LOVER'S GUIDE TO WINE [by Karen Page with Andrew Dornenburg]." —Leah Rodrigues, Foodista.com (December 30, 2011)
"A Good Wine and Food Book for 2012: Finishing off the year on a positive note is always a good plan, and I'd like to recommendTHE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg (Little, Brown, $35). These estimable authors have already written some good books on the same topic, and this one has lots of information for any reader, no matter the level of sophistication. It's quirky. All sorts of sidebars, info graphics, lists, quotes, and factoids bubble up in the text, and you're borne along in a conversation with real people, rather than being sat down and lectured. It helps that the authors and I share a lot of favorite sommeliers, wineries, and tactics — it's certainly easier to like a book you agree with on the matters at hand. But even if didn't see eye-to-eye with them, the opinions are presented intelligently. Do I have quibbles? Sure, I'm a professional quibbler, and wine is ultimately subjective. But that sense of individual personality, both in bottles and the people who love them, comes through here. So grab a copy, act on some of their specific, very smart recommendations — and then form your own opinions. And Happy New Year!" —Ted Loos, Epicurious.com (December 30, 2011)
"Food can bring out the best in a wine, and a lovely glass of vino is a wonderful addition to a great meal. At eleven forty-five, Judith Siers-Poisson talks with the authors of THE FOOD LOVER'S GUIDE TO WINE.
Guests: Andrew Dornenburg and Karen Page, authors, THE FOOD LOVER'S GUIDE TO WINE." —"The Larry Meiller Show," Wisconsin Public Radio (December 29, 2011)
BETH FISH READS
"Wrapping Up 2011 (Including My Top Reads): Top [Five] Books in Food and Cooking 2011: THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg." —Beth Fish Reads(December 29, 2011)
"Today, this article – and the next two after it – will focus on some of the foodie books – an even dozen, in fact – that I’ve received that I want to share with you, in case you want to build your culinary library in 2012...This next book is not a cookbook, but rather a wine pairing guide to food: THE FOOD LOVER'S GUIDE TO WINE. (Did you know that the United States is now the world’s leading consumer of wine?) Written by Karen Page and Andrew Dornenburg, authors of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT, THE FOOD LOVER'S GUIDE TO WINE contains photographs by Tom Kirkman. Published by Little, Brown and Company in 2011, it is a wine guide that celebrates the love of this beverage in the United States, along with its history and an encyclopedic A-to-Z reference on all things wines. It even instructs on how to properly read a wine label (including pronunciations) and not only taste but comfortably describe what you taste. (Hint: there is no right or wrong answer, for wine tastes and preferences are as varied as romantic interests, dear hedonists). Instructive without being pretentious, this book – $35 in the United States, $39 in Canada – even offers sidebars like '150 Wines Under $15' to be found within its pages. (See the YouTube book trailer here.)" —Jacqueline Pruner, founding editor, HeedTheHedonist.com (December 28, 2011)
"Merry Christmas to All of On the Menu's Listeners Around the World! Happy Times in Happy Valley, Sam Glasgow-GM, Geri Jordan-Dir. Food & Beverage, Lisa Palermo-Chef, Steve Clemons-ESSPpa Kozmetika, Carnegie Inn & Spa, State College PA; Margaret D'Arrigo-Martin, Exec VP Marketing, Andy Boy's Cactus Pears, Salinas CA - Ann's Latest Favorite Food; Karen Page & Andrew Dornenburg, THE FOOD LOVER'S GUIDE TO WINE; Alice Fiering, Naked Wine: Letting Grapes do what comes Naturally." —Ann & Peter Haigh, "On the Menu" Radio Show (December 25, 2011)
"Best Last-Minute Gift: Ten Great Cookbooks: Are you feeling as frantic as I am? I haven't finished my Christmas
shopping and it's December 23rd. My solution: cookbooks! Here are 10 of
my favorites from this past year....THE FOOD LOVER'S GUIDE TO WINE:Not a cookbook, but a necessary
companion to all of the above. This tome will teach you how to perfectly
pair wines with your meals. An invaluable asset to any cookbook
collection." —Genevieve Ko, Good Housekeeping (December 23, 2011)
"Another great 'last minute' gift idea I should mention is a new book from Andrew Dornenburg and Karen Page (sic). The two award-winning authors of several renowned cookbooks and resource books have created a hugely helpful reference book titled THE FOOD LOVER'S GUIDE TO WINE. It is amazingly complete with fundamentals of food and wine pairing information, but also includes scads of insightful quotes and tidbits from the interviews the couple did with some of the top sommeliers in the country, many who bear the distinguished titles of Master of Wine (MW) or Master Sommelier (MS). THE FOOD LOVER'S GUIDE TO WINE is one for the library of anyone who loves food and wine." —Eric V. Orange, CEO/Founder of LocalWineEvents.com in The Juice (December 23, 2011)
"Pick your best holiday food book: A heap of thoughtful offerings to you and yours: But first, more than a few eclectic book buffs from this neck of the woods have also generously served up their own best food-book bets. All come with a nice glass of 'nog on the side, so enjoy...From Whistler's latest Citizen of the Year, Joan Richoz — long-time local librarian and arts champion, and mother of another creative force in her own right, her daughter, Marika. Marika runs her own underground restaurant out of her house in Vancouver, The Birds Nest, and it's her we have to thank for this book suggestion, since she recommended it to her mom: THE FLAVOUR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg. This is not a cookbook per se, notes Joan, as it lists of thousands of ingredients, which are organized alphabetically and cross-referenced. Think of it more as an amazing resource (one eight years in the making) for the seasoned chef looking to try — or avoid — new flavour combinations. For instance, THE FLAVOUR BIBLE recommends that pomegranate seeds go best with salads, especially cucumber, fruit and green salads, as well as cardamom, chicken, cinnamon, ginger, grapefruit, and more. Mix it up, dig in, have fun — now that's my kind of template." —Glenda Bartosh, Pique magazine (December 23, 2011)
"THE FOOD LOVER'S GUIDE TO WINEby Karen Page and Andrew Dornenburg is a great new book....Wonderful....It placed second on our list of the top 12 food and wine books of the year, behind Modernist Cuisine....We love this book." —Anthony Gismondi and Kasey Wilson on the Best of Food & Wine Show on CFUN 1410 in Vancouver (December 22, 2011)
Wine connoisseurs can be hard to buy for, but one sure bet is THE FOOD LOVER'S GUIDE TO WINE. The authors, Karen Page and Andrew Dornenburg, penned the popular THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT, and the cult classic CULINARY ARTISTRY. Former weekly wine columnists for The Washington Post, they’ve been honored with James Beard Awards. In this much anticipated volume, the authors break down wine into flavors, and celebrates America’s place as one of the world’s great growers of fine wine." —Michall Jeffers, WomanAroundTown.com (December 22, 2011)
Jennie in the Kitchen
"You’ve heard the proverb: 'Give a man a fish, feed him for a day; teach a man to fish, feed him for a lifetime.' In that spirit, as you contemplate your list of last-minute holiday gifts — as well as host and hostess gifts for holiday parties — sidestep the impulse to second guess what bottle of wine your recipient might like. Instead, why not offer a window into the world of wine? Any one of this quartet of wine and recipe books will do the job quite nicely....A Wine Education in a Book: THE FOOD LOVER'S GUIDE TO WINE...In their latest encyclopedic work, the couple takes a slightly different
tack, sharing flavor profiles and other information for over 250 wines,
organized alphabetically so you can easily jump to the information you
seek....The book’s 135 pages of detailed listings provide enough information to answer basic questions about flavor, grape varietals, producer, and so forth without making your head spin. Information on over 250 wines will help you to correctly pronounce their names (no more embarrassing dinner party or wine-ordering gaffs), what flavors to expect from them in terms you are likely to understand — berries, flowers, and orange peel rather than forest floor, cigar box, and cat pee, and which foods go best with which wines. The best wine merchants begin by getting to know what you already like, suggesting other wines that will pleasantly surprise you with your favored characteristics; this book does the same." —Jennie Schacht, Jennie in the Kitchen (December 22, 2011)
"Round two with Dana Rodriguez, exec chef of Bistro Vendome... One book that every chef should read: I love — and highly recommend — CULINARY ARTISTRY, which helps us all understand how to combine flavors that we may have never thought about." —Lori Midson, Westword (December 22, 2011)
"Best Cookbooks of 2011: We amalgamated 195 'Best Cookbooks of 2011' lists from TV, Radio, Newspapers, Magazines, Websites, Blogs and Booksellers across the world (there are links to all of them below) to come up with the definitive guide to the best books on food and drink...The #1 wine book of the year as chosen by 'best of' lists isTHE FOOD LOVER'S GUIDE TO WINE by @KarenAndAndrew."
—Jane Kelly, EatYourBooks.com and @EatYourBooks (December 21, 2011)
"The Wine Press: Gewgaws for the Wine Geek: ...My best advice is to avoid the whole mess altogether and buy something other than wine. Books are great gifts: I heartily recommend Gerald Asher’s A Vineyard in My Glass (University of California Press, $25.95). Karen Page and Andrew Dornenburg’s FOOD LOVER'S GUIDE TO WINE (Little, Brown, $35), Daring Pairings by Evan Goldstein (UC Press, $35), or Tom Stevenson’s indispensible fifth edition of The Sotheby’s Wine Encyclopedia (Dorling Kindersley, $50) also rise to the top of my list."
—Doug Frost, MS/MW, wine columnist, Kansas City Star (December 20, 2011)
"10 Last-Minute Gifts for a Healthy Holiday: For all of you last-minute Christmas shoppers, I offer a list of quick – and health supportive – gift ideas. For the culinary whiz: THE FLAVOR BIBLE.My favorite cooking resource, hands down. Wondering what to make with what’s left in your fridge? This book will inspire you and bring creativity back to your cooking. (Just buy one for yourself too!)"
—Lara Dalch, Dalch Wellness (December 20, 2011)
"Give the Gift of Inspiration: That is why ever since I reached the position of a chef I have made a holiday tradition of giving each of my key people a cookbook. It started with two sous chefs who worked with me some eight years ago, and it has now grown to a list of eight key chefs who help to make our businesses tick and make my life a lot more manageable. Now this isn't a matter of heading to the nearest book store and grabbing eight copies of whatever's on the discount rack. I take this ritual to heart and make a point of spending the time to hand pick a book for each chef, based on where I feel they are at in their career, what their interests are, and where I feel they can best grow as a chef. The goal is to inspire each of them to reach for something more, and continue to develop their skills....It is with that mindset that I share with you some of my classic favourite cookbooks, as well as some new favourites...Some Classics I Can't Live Without: The French Laundry Cookbook, CULINARY ARTISTRY, Jamie's Kitchen. For a Look Behind the Kitchen Doors: Kitchen Confidential, Heat, BECOMING A CHEF...CULINARY ARTISTRY is a very unique book. There are very few recipes
shared. Rather it is a collection of ingredients and their best
pairings. I have used this time and time again when it comes to creating
new dishes, scrolling from page to page, considering what flavours will
work best with which, and then building great dishes using my
fundamental skills." —Paul Shufelt, Edmonton Sun (December 19, 2011)
"A food critic figures out how to lose weight without eating diet food at home: Cooking with meats you like also means you've probably ordered them at
restaurants before — so coming up with happy flavor combos is much
easier. You've tried lamb and rosemary, for instance. And salmon and
dill. and beef and a chili rub. Want more? Check out THE FLAVOR BIBLE, my favorite reference book ever — look up an ingredient and find a list of other ingredients that match. I guarantee you'll come up with plenty of non-boring ways to enjoy just about anything."
—Laura Shunk, Westword (December 19, 2011)
"The how-to and self-help stocking is well-stuffed as ever, what with ... THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg...." —Bill Marsano, Poured with Pleasure (December 19, 2011)
"Book Review: THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg (Little, Brown and Co., $35, 352 pages). In a nutshell:Landmark authors Karen Page and Andrew Dornenburg (CULINARY ARTISTRY, THE FLAVOR BIBLE) continue their exploration of flavor profiles, turning to the sometimes overwhelming world of wine. The guide — it's not a traditional cookbook — breaks down 250 types of wine based on what they taste like, eschewing 'wine geek' terminology and including lots of charts designed to demystify wine for everyday drinkers. Take a taste: Charts include how to pick a wine based on what you're eating (shiraz or zinfandel for barbecue, or sauvignon blanc for gazpacho, for instance), as well as what wines people might like based on what they like to eat (bacon lovers, Côte-Rotie is for you!). And if you're in a wine rut, it has suggestions for other wines you might like based on what you usually drink (instead of pinot noir, try barbera, grenache, Brunello di Montalcino, Burgundy or Chinon).
What's hot: Don't just take their word for it — they've assembled a panel of more than 30 wine experts, including some of the best sommeliers and wine masters, for in-depth insiders tips on reading wine lists, discovering new wine types, and wine protocol."
—Grant Butler, The Oregonian(December 19, 2011)
"Karen Page and Andrew Dornenburg's Wine Pairings for Candy Canes and Gingerbread Houses: Christmas, Hanukkah, Kwanzaa, and New Year's are just around the corner,
meaning holiday feasting is soon upon us. And with holiday eating
comes holiday boozing. Now, some holiday celebrations call for downing
whatever bottle of bubbly is in the fridge, but for a perfect gourmet
pairing, we got in touch with Karen Page and Andrew Dornenburg, authors
of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT. Their most recent tome, THE FOOD LOVER'S GUIDE TO WINE, is a handy compendium and reference guide encompassing everything you need to know about vino and wine producers around the world. We gave them five favorite holiday treats and asked them what wine they'd pair with them and why...."
—Lauren Shockey, Village Voice (December 19, 2011)
"Must Read: VinoTasting Holiday 2011 Gift Guide: THE FOOD LOVER'S GUIDE TO WINE. Rating: Excellent. Lesson #1; Wine Is Food!
Karen Page and Andrew Dornenburg have created an epic resource book for wine and food lovers. Their experience and knowledge of food, wine and the wine industry has enabled them to create this valuable guide. Thumbing through the book you will find many useful sections on wine serving, varietals, pairing suggestions, what sommeliers know, elevating the wine experience and continuing your wine exploration. This book is oozing with information. It will be come an invaluable resource for anyone looking to expand his or her knowledge of wine and food. Once you open it, it will be hard to put down!"
—Christopher J. Davies, VinoTasting.com (December 18, 2011)
"If you are looking for last-minute wine gifts, here are my top three recommendations of the year: Authentic Wine: Toward Natural and Sustainable Winemaking by Jamie Goode and Sam Harrop, (University of California Press, $30). THE FOOD LOVER'S GUIDE TO WINEby Karen Page and Andrew Dornenburg (Little Brown, $35) is an excellent dose of common sense that questions whether or not the original food and wine rules are worth noting. Naked Wine: Letting Grapes Do What Comes Naturally by Alice Feiring (De Capo Press $24) more on the future of wine."
"A Book for Food Lovers Who Love Wine: Why THE FOOD LOVERS GUIDE TO WINE makes a perfect holiday gift:
If Karen Page and Andrew Dornenburg’s new book, THE FOOD LOVERS GUIDE TO WINE (Little, Brown, $35), were on a restaurant menu, it would be a chateauneuf-du-pape paired with a cassoulet — there’s a little of everything in it for everyone who pays attention to what they eat and what they drink with it. Page and Dornenburg, who are paired in marriage as well as in writing books, are veterans at this, as previous authors of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT. So this is not 'wine for dummies.' Instead, this book is for people who spend as much time thinking about eating and drinking as they actually do performing those acts."
—Roger Morris, TheDailyMeal.com (December 16, 2011)
"Wine & Spirits Gift Guide: Best gift for the curious culinary-minded oenophile: THE FOOD LOVER'S GUIDE TO WINE. Perhaps the best gift you can give a wine loving friend is the
information they need to make informed, delicious decisions when
selecting a bottle from the store rack or the restaurant wine list. From
the authors of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT comes an encyclopedic, A to Z guide profiling hundreds of different wines by their characteristics: body, intensity, aromas and flavors, ideal food pairings and recommended producers. Former Washington Post wine writers Karen Page and Andrew Dornenburg provide insights from dozens of America’s best sommeliers, but including informative sidebars, charts and boxes, as well as color photography."
—Kelly Magiarics, Washington Life magazine (December 16, 2011)
"Four essentials for any kitchen library: Must-have books for the newbie and the well-seasoned cook. Here's a short list of books on food and cooking that are essential for
anyone's kitchen library — from the culinary newbie to the well-seasoned cook...THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, byAndrew Dornenburg and Karen Page (Little, Brown and Company, 2008). The 'how to' and 'why' in cooking is covered in the tomes mentioned above, but THE FLAVOR BIBLE answers the 'what.' Not so much a cookbook, it's more of an experimentation guide for the taste buds. Need to know what flavors pair best with Roquefort cheese if adding it to a salad, or which herbs and spices to use when preparing a Latin American-inspired dish? Then look no further than this handy reference with more than 600 alphabetical ingredient listings. In addition, there are flavor combination recommendations and inspirational short essays on food and cooking by some of the top chefs in the world. I always find myself referring to this book when experimenting with a new recipe or building a menu, and it's another that I highly recommend to cooking students and the culinarily curious."
—Katie Machol, Creative Loafing Tampa (December 16, 2011)
"Tasteful Reading:THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg (Little, Brown, $35). There is no shortage of wine primers out there, but books that lucidly handle the complex and mysterious art of pairing wine with food are rare. This ambitious and comprehensive effort comes from the authors of THE FLAVOR BIBLE, and offers similarly methodical approach, surveying a host of industry experts for wisdom on different ways to consider wine — by 'weight,' 'volume,' or simply finding new wines similar to old favorites. The most useful part of the book, though, is the A-Z encyclopedia of 250 wines with pairing advice and suggestions on the best producers. That is followed, in turn, by a companion chapter surveying sommeliers for pairings with specific courses."
—Craig LaBan, Philadelphia Inquirer (December 15, 2011)
"Good reads come in all forms in a banner year:The best wine books act as guides, but they may do so in markedly
different ways. They might be literal guides, transporting us to another
place. They might help us navigate the daunting world of food-wine
pairing. They might shine a beacon on how wine is, or should be, made.
Or they might just point to great bottles at reasonable prices. This
year brought us superb volumes in all those areas....Still, my favorite wine book this year, the one that will end up with
the most worn pages, isKaren Page and Andrew Dornenburg's THE FOOD LOVER'S GUIDE TO WINE ($35, Little, Brown & Co., 352 pages). A worthy followup to their fabulous WHAT TO DRINK WITH WHAT YOU EAT, it's packed with practical and clever advice on elevating meals, making both the food and beverage taste better, whether a mundane Monday dinner or a weekend entertaining extravaganza. In other words, enhancing our lives, which is what wine, and reading about it, should be all about."
—Bill Ward, Minneapolis Star Tribune (December 14, 2011)
"THE FOOD LOVER'S GUIDE TO WINE: An Essential Addition to Every Wine Lover's Library. Here’s a good idea for what to give that food and wine aficionado on your gift list: A copy of THE FOOD LOVER'S GUIDE TO WINEby Karen Page and Andrew Dornenburg. Not only is it extremely well organized, this is also one of those rare books that’s fun to just open up randomly and allow yourself be entertained (as well as informed) by what’s on the page. For example, I just flipped [TFLGTW] open to p.135, where my eye fell on the following quote from Hristo Zisovski, the beverage director at Manhattan’s Ai Fiori: ' I love Chenin Blanc. But it is not for everyone. It is like wet wool, which can be a turnoff to some. When you drink it you feel this thick layer of minerality on your tongue. I happen to like minerality.' This is an excellent description of Chenin (I like minerality too!) and it also helps me understand why some folks just aren’t keen on this particular wine...One of the charms of THE FOOD LOVER'S GUIDE TO WINE is that it’s richly studded with tips, reflections, advice, and opinions from a host of influential sommeliers rather than expressing just one opinion from a critic, blogger, journalist, winemaker or other 'expert.' You won’t agree with everything you read here, but you’ll concur that most of it makes good sense, a lot of the advice is downright practical, and some of it positively inspiring."
—Marguerite Thomas, WineReviewOnline.com (December 14, 2011)
"Cookbooks of the Moment: Books by my Bedside: I read a lot of cookbooks (unsurprisingly). This is a small selection from the books stacked next to my bed right now*, and I’m still missing quite a few of my favorites. This was a very good year for cookbooks. I’m absolutely adoring all of these, and any one of them would make a fabulous holiday gift...(#2 of 12)THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg."
—Samantha Tackeff, TheSecondLunch.com (December 14, 2011)
"Gift-giving for wine lovers is usually difficult. The wine lover, like the anything lover, almost always knows more about the object of adoration than the giver, so the risk of an underappreciated gift is high...But if your situation is a little more open-ended, choose a book instead. Books last longer than bottles, they stoke the imagination, and the good ones offer multiple points of entry. Even if you know little about wine, you know your friend, and by leafing through a book, you can get a pretty good idea of whether she'll like it. That's harder to do looking at a wine label or even tasting a wine...Wine does not exist in a vacuum, but is integral to history, the arts, politics and ethics. The books I mention below emphasize these interrelationships, but each will connect most immediately with a frame of mind aligned at least somewhat with the spirit that gave it life. For this reason, I preface each title with a hypothetical personality of the gift recipient who would most appreciate it. For The Gourmand, who loves to cook and eat and wants to understand more about the true variety of wines available to exalt his dining experiences: THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg ($35) is a true education....[Features] sections on tasting and serving basics, quotations from thoughtful wine-world people, a comprehensive list of varietals with intelligent categories such as 'volume' and 'weight' as well as 'acidity' and 'flavors,' and reliable producers. A lot of good advice on food and wine pairing follows."
—Joe Appel, "Appel on Wine,"The Portland Press Herald (December 14, 2011)
"Tune in today, when we talk to authors Karen Page and Andrew Dornenburg about their new book, THE FOOD LOVER'S GUIDE TO WINE. We’ll also be tossing around food and wine ideas for the upcoming holidays.as 'acidity' and 'flavors,' and reliable producers. A lot of good advice on food and wine pairing follows...A fabulous guide to wine...Super helpful and useful."
—Jamie Peha and Thierry Rautureau, Table Talk Radio (December 14, 2011)
"Four fine wine books, and a big beer chaser: There is no better way to learn about beer or wine than to drink it. We can agree on that. But a little supplemental reading never hurts, either, especially if you’ve had your fill for the day, or the week, and there are no knowledge-spewing experts — bartenders, sommeliers, shopkeepers — within earshot. Learning-by-doing rules the night in beer and wine education, but straight-up facts, figures and anecdotes can help you place those tastes within the bigger picture. On top of that, now is the time of the buying of the gifts. Maybe the gifts are for someone else, or maybe they’re for you. Nobody will judge you for buying yourself a book at this time of year or any other. Keep drinking and start reading. Here are five great new books for you and your people: THE FOOD LOVER'S GUIDE TO WINE (Little Brown, $35) by Karen Page and Andrew Dornenburg comes at the idea of pairing wine with food from several different angles. The authors’ expertise stands side-by-side with tips from dozens of other wine experts on topics such as picking alternate wines based on what you already know you like, thinking like a sommelier and thinking of wine as a very American drink — not some esoteric finery from a foreign land. The easily digestible lessons are joined by at-a-glance profiles of more than 250 wines (characterizing a wine style’s color, weight, acidity, flavors, food pairings and notable producers, among many other things). The book also offers a list of 150 budget wines for $15 or less."
—Mike Austin, "The Pour Man," Chicago Sun-Times (December 13, 2011)
Capitol Hill Times
"Books for the Holidays: The United States is now the world’s largest consumer of wine, albeit we drink but a piddling amount per capita. Still, wine has been made in every state of the union for the last decade. President Barack Obama has a thousand bottles in his cellar back in Chicago. The nation’s official dietary guidelines recommend a glass of wine a day for good health. And, yet, only a quarter of Americans drink wine at all, let alone with dinner. Karen Page and Andrew Dornenburg want to change that, with their ninth book, THE FOOD LOVER'S GUIDE TO WINE. They’ve added a few new tricks to their repertoire. There’s a list of 250 wines (varieties, origins) complete with flavor profile, recommended pairings and best producers, so you’ll never be intimidated by a wine list or wine shop again. Page and Dornenburg have their own heroes: the sommeliers who recommend specific bottles to restaurant-goers — not the ones who look down their noses because you can’t pronounce 'Montepulciano,' not the ones who look at the brand of wristwatch you’re wearing to gauge how much you’re going to spend, but the ones who truly care, who see themselves not just as salespeople but as guides on an exciting tour of the world’s vineyards. No less than the chefs, it’s the sommeliers who will guide us to a better future.New York City’s a tough place to live. It’s crowded; it’s hectic; it’s expensive. When you’re on deadline, you order in. Fortunately, there’s a wide array of cuisines, everything from Mexican to Indian, from Italian to Thai. And, of course, the busy writers have a glass or two with dinner. And what’s in the bottle? 'Well, we’re always running out of Riesling,' Page confides.FOOD LOVER'S GUIDE TO WINE, Little Brown, $35." —Ronald Holden, "Food Matters," Capitol Hill Times and South Seattle Beacon (December 13, 2011)
"Holiday Wine Advice from the Authors of THE FOOD LOVER'S GUIDE TO WINE:Karen Page and Andrew Dornenburg are the authors of several acclaimed food and beverage books: THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT, and CULINARY ARTISTRY. Their most recent project, which was released this fall, is called THE FOOD LOVER'S GUIDE TO WINE. We love books that tell it like it is, and this one does. So, we asked Karen and Andrew for some major help. Could they use their mountains of expertise to help answer some of our most serious holiday beverage questions? The answer was yes (of course). We asked, they answered and we're considering the results a sort of food and wine lover's guide to the holidays: What to drink and when; what bottles to give and why. According to this perfect pair, it isn't too hard to get it right."
—Anne Zimmerman, "Drinks," SeriousEats.com (December 12, 2011)
Bois de Jasmin
"Holiday Shopping: Gifts for All Senses: In the previous installment, I focused on perfume and scent themed books, while today I would like to offer a few suggestions on flavors. A book like 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 might be equally fascinating for cooks and fragrance lovers. It outlines different combinations of flavors, pointing out what foods go well together. Another great book from the same team 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."
—Victoria Frolova, editor of the award-winning perfume blog Bois de Jasmin (December 12, 2011)
"...some of the most renowned cookbooks to come out in recent years such as THE FLAVOR BIBLE..." —Garrett McCord, Epicurious.com (December 10, 2011)
"Any book that uses xylophones and crayon boxes to illustrate and explain
the principles of wine is already a winner, and it's emblematic of the
spirit of THE FOOD LOVER'S GUIDE TO WINE. Written by Karen Page with Andrew Dornenburg, it is a book that will welcome, engage, and enlighten a broad spectrum of wine lovers, from the novice to the expert....They give every person credit for already knowing what flavors they like
based on a lifetime of eating. You like almonds? Try fino sherry.
What's fino sherry? Flip to the excellent chapter, 'Know Your Wines: The List" for a user-friendly guide from A for 'Acidic Wines' to Z for 'Zweigelt.' Grapes, regions, and styles of wine are covered in this resource that is invaluable, even for people with loads of wine experience....Along with a nice bottle, you can addTHE FOOD LOVER'S GUIDE TO WINEto the holiday list of anybody who wants to learn more about wine. You'll gain confidence, and take on your future wine adventures with aplomb. And I won't be surprised if xylophones and crayon boxes become the hottest wine accessories."
—Jameson Fink, Foodista.com (December 9, 2011)
"Erika wins the first Whipped Holiday Book Giveaway! THE FOOD LOVER'S GUIDE TO WINE will now adorn her bookshelf."
—WhippedTheBlog.com (December 9, 2011)
Wine and Good Food
"Five Thoughtful Gifts for the Wine Lover on Your Christmas List: It’s getting close to crunch time and the idea of finding the perfect gift for everyone on your holiday shopping list seems to be a little more stressful with each passing day. I may not be able to help with every friend and family member on your list, but if you have any wine lovers, this may make shopping just a little bit easier. Here are some of my top gift suggestions for wine connoisseurs...Wine Books: If your budget is a little tighter, books about wine are a great, thoughtful gift...THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg is a favorite pick of mine [and] will be appreciated by both those newer to wine and those who have been drinking bottles of Bordeaux for 30 years."
—Bella McDowell, WineAndGoodFood.com (December 9, 2011)
"The Top 20 Wine Books: For one that counts the bookstore as one of his favorite places, I find it notable that I don't think I've been in one in six months. Rather, I spend huge amounts of time at the Kindle and Apple on-line bookstores downloading books to my iPad. I rather doubt I am alone in this turn of events. The consequences of this excelerating trend are not good for bookstore owners, nor for builders of bookshelves. But with this in mind, I also realized I hadn't looked to Amazon lately to see which wine books were the most popular with the premier book vendor in the world. I could have guessed a few of them. But not al. A Selection of Pure Wine Books Currently in the Top 20 of the 'Wine' Category on Amazon.com (a few of the books in the top 20 in the wine category simply aren't about wine): 1) The Wine Bible by Karen MacNeil, 2001; 2) WHAT TO DRINK WITH WHAT YOU EAT by Karen Page & Andrew Dornenburg, 2006; 3) The Oxford Companion to Wine, 3rd Edition by Jancis Robinson, 2006; 4) 1001 Wines You Must Taste Before You Die by Neil Becket & Hugh Johnson, 2008; 5) Good, Better, Best Wines: A No Nonsense Guide to Popular Wines by Carolyn Evans Hamond, 2010; [and] 6) THE FOOD LOVER'S GUIDE TO WINE by Karen Page & Andrew Dornenburg, 2011."
—Tom Wark,Fermentation: The Daily Wine Blog (December 8, 2011) and Wine Interview (December 13, 2011)
"Holiday Gift Guide: This holiday, spice up your life — or that of a loved one — by adding an arsenal of killer salts, sugar, and spice accoutrements to the average home pantry. A few dreamy ideas: combine an elegantly boxed chocolat chaud ($20) with Nielsen-Massey vanilla paste ($8) from Madagascar for a killer vanilla-chocolate combo; for the savory food aficionado in your life, try pairing THE FLAVOR BIBLE($22), Karen Page [and Andrew Dornenburg]'s definitive reference on culinary creativity, with this La Boite a Epice seasonless spice trio ($30)." —Susannah Chen, YumSugar.com (December 8, 2011)
"Top Wine Books: Best Wine Books Out in 2011: Last year publishers printed a tall stack of books on wine, wine and
food, visiting the wine country and wine tasting notes. I don't have
enough room here to review all of them for you, so I've selected four
that are good reads or that ought to have a place in your reference
library. Each has its pros and cons, but with each I also recommend a
wine that mirrors the book's theme. Have a sip or two alongside the
read; pour, then pore...THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg (Little, Brown & Co., $35), was the best addition to the wine-with-food literature out in 2011.
Open this up: For a super-comprehensive gathering of advice, in the authors' fashion of utilizing many experts' voices, of what wines best pair up with many different foods; buckets of helpful sidebars, lists, timelines and snippets, including wine best buys.
Shelve it because: Literally, shelve it. You will want to keep this — in the kitchen, not the study — as a stellar reference for your food and wine marriages."
—Bill St. John, Chicago Tribune (December 7, 2011)
"...If you are even half as geeky as my coworker thinks I am, you’ll wanna put these books on that holiday wish list of yours. Forget the miter saw, nix the bottle of perfume and cross out the Dr. Who DVD box set, then throw these on...THE FOOD LOVER'S GUIDE TO WINE (Karen Page and Andrew Dornenburg) – I have raved upside down and backwards about the books that Karen and Andrew crank out, and this one joins their ranks. What I love about their publications is the sense of creative culinary OCD that they bring to food and wine. This one catalogs over 250 different wines by grape, region, flavor profiles, etc. and breaks them down for the wine newbie/food geek. Look up Brachetto D’Acqui and you’ll not only see that it’s a light-bodied red made from the Italian brachetto grape…you’ll also find that it typically has notes of cherries, raspberries, roses and vanilla, should be served chilled, pairs best with chocolate desserts and is made by Banfi, Braida, Regali and a bunch more. It deserves as much praise as I gave their masterpiece, THE FLAVOR BIBLE."
—Katie Pizzuto, GonzoGastronomy.com (December 7, 2011)
"Wine Lovers Gift Guide: I love books. Especially ones like this book that aims to educate and entertain at the same time. THE FOOD LOVER'S GUIDE TO WINE does that and then some, making it a reference useful for both wine beginners and foodies alike. For those buying it for the wine aspect, it is for wine consumers (not those who fancy themselves collectors). It is practical and unpretentious, two qualities not often associated with oenophiles. As for food lovers, it tells how combining the right wine with a meal can transform it from ordinary to sublime. And that’s just the tip of the iceberg of the copious information in this book. Give it as a gift this year paired with the recipient’s favorite bottle of wine." —WineImbiber.com (December 6, 2011)
"You are the winner of a 2011 Gourmand Wine Book Award in the USA, and qualify for the next "Gourmand: Best in the World" competition with THE FOOD LOVER'S GUIDE TO WINE in the category of Matching Food and Drinks. You can win again in the next step. The winner in each country will compete against winners in the same category in other countryies for The Best in The World. The results will be announced on March 6, 2012, at the annual Awards event. It will take place in Paris at Folies Bergere, the world-famous theater in the evening before the Paris Cookbook Fair (March 7-11, 2012) Congratulations!" —Gourmand World Cookbook Awards (December 6, 2011)
"Holiday Gifts 2011: EDITOR'S PICK. Karen Page and Andrew Dornenburg’s newest book, THE FOOD LOVER'S GUIDE TO WINE, brings wine closer to home. The book opens with a timeline of the key wine events in American history. This really makes us realize that wine is neither foreign nor new to this country. It puts things into perspective to know that one of the aims for Jamestown was to establish a wine industry so that England no longer had to rely on France and Spain for its wine needs. The book is filled with interviews with top American sommeliers on their wine views and tips. Their voices and priceless stories from working “the floor” and dealing with guests face-to-face add unique personality to the book and captivate the reader. For example, star soms like John Ragan of Eleven Madison Park, Sabato Sagaria of The Little Nell and Claire Paparazzo of Blue Hill tell how they entice clients to try new grapes and how most people’s palates evolve as they become more serious drinkers. Readers will learn to build their wine palates around taste profiles: the flavors they like in food translate to taste profiles in wine. Chapter 4, 'Know Your Wines: The Lists,' features information about specific grapes such as Grignolino and wine styles such as Meritage Red. The authors also break down wine pairing with food. I especially liked their take on soup: 'The idea of pairing a beverage with a liquid may seem redundant or odd — but wine can provide an important contrast or complement to soup. It can be used to cut the richness…or to enhance it…' Bringing it back home, I love the sommelier’s recommended reference section. These are tried-and-true books, magazines and websites that industry professionals are endorsing and using. Can it get any closer?" —Cynthia Sin-Yi Cheng, FindYourCraving.com(December 6, 2011)
"The dynamic duo. I'm Anthony Dias Blue with today's Blue Lifestyle Minute. Food and wine make a perfect complementary pair to enhance flavors and create an unbeatable atmosphere, but with the wrong pairings, a potentially great meal can easily become a calamity. If you heed THE FOOD LOVER'S GUIDE TO WINE, written by bestsellers Karen Page and Andrew Dornenburg, this type of crisis will never befall you. Written in the language of flavor, this new book combines expertise with history in order to bridge the gap between culinary mastery and wine specialty. Although there can be hundreds of choices in the supermarket or wine shop, THE FOOD LOVER'S GUIDE TO WINE will give you straightforward, accessible and wallet-friendly suggestions that will keep you from feeling overwhelmed. THE FOOD LOVER'S GUIDE TO WINE by Little Brown, is available in stores and online for $35. Info and more at bluelifestyle.com. I'm Anthony Dias Blue." —Anthony Dias Blue, "Blue Lifestyle Minute," KABC Radio (Los Angeles) and WCBS Radio (New York) (December 5, 2011)
"My Most Creative Food Books: My hat is eternally off to Karen Page and Andrew Dornenburg for their literary/culinary works of art, THE FLAVOR BIBLE, CULINARY ARTISTRY and WHAT TO DRINK WITH WHAT YOU EAT. All three of the books are compilations of centuries of culinary mastery, all broken down into layman’s language so that the average person can get into the mind of a chef. They represent creativity at its genesis." —Joan,IAmLivingRaw.com (December 5, 2011)
TO MARKET, TO MARKET
"Of the many beloved food books sagging the shelves of book cases in my kitchen, Karen Page and Andrew Dornenburg's THE FLAVOR BIBLE is among those I turn to regularly. So, when the couple asked me to take a look at their new book, THE FOOD LOVER'S GUIDE TO WINE ($35/Little, Brown), I immediately accepted their invitation. I've been waiting for a book that would help me understand wine better and, of course, how to select what will make me happy.
What I found is a thoroughly enjoyable primer for culinary enthusiasts who are trying to extend that pleasure to wine. Most of us who take great care about the ingredients we use in the kitchen or expect to be used when dining out have a certain knowledge base and language we access to make choices at the markets or on a menu. But, we need a similar knowledge base and language to make wine selections that make sense for us, for our wallet, and to beautifully accompany the food we so adore. Page and Dornenburg draw from their own extensive knowledge (they are also the authors of WHAT TO DRINK WITH WHAT YOU EAT as well as that of winemakers, retailers, and sommeliers, including San Diego's own Jesse Rodriguez of Addison at the Grand Del Mar, to guide readers through the basics with an eye toward enabling us to have more confidence in our choices. They give a brief history of wine making in the U.S. (Did you know that in 1619 the male heads of households were commanded by law to plant grapevines or that in 1839 the first vineyards were planted in Napa Valley? The grower was George Calvert Yount — as in Yountville.) From there, they take the reader on a journey into every aspect of grapes and wines that starts with the stories sommeliers tell of how they fell in love with wine and takes us into the intricacies of learning how to taste, how to read labels, how to discover our own palate, and how to pair wines with food.
Wine is a pleasure. Learning about it shouldn't be tedious. Ordering it shouldn't be intimidating. By bringing sommeliers into the picture and, in fact, focusing an entire chapter on their strategies and secrets for mastering wine, Page and Dornenburg create a lively conversation among the professionals that makes it clear that their role is to be an educated guide. Contrary to the fear most diners have that sommeliers are simply trying to sell up a bottle or two, sommeliers here make it clear that they are there to help diners suss out what they'll enjoy at a price point they'll be comfortable with. It's what gives them pleasure in their work. Collaborate with an experienced sommelier and who knows what pleasures you'll experience.
Similarly, learning little techniques that boost enjoyment of wine — storage tips, opening tips, advice about using good-quality glassware, inspired pairings with food, and how to taste — should be part of an enjoyable process. Each of these and more are addressed in the book, but importantly, not as finger-wagging directives but as suggestions that could change your opinion about a particular wine and even open you up to possibilities you hadn't considered. I was particularly taken by the section on composing meals. The authors take readers through the creation of a menu, noting the first principle is to move from light to heavy — both in terms of food and wine. Success in this takes practice and they turn first to The French Laundry to offer guidance through each course and then sommeliers at places like The Little Nell, The Breakers, The Modern, and On the Square. In this chapter is also a very useful guide for matching wine to common dishes — say, an omelet with Champagne — and to common cuisines —- Indian or Thai with Gewürztraminer. For one sommelier, Champagne is his go-to wine for Japanese food. Another loves Pinot Noir with Peking duck rolls and mu shu pork because the hoisin sauce's earthy-spicy-sweet personality mirrors that of the wine. That's the kind of insight that makes the book so useful. The middle of the book is devoted to a comprehensive directory of wines that identify the grapes, country of origin, full flavor profiles, tannin levels, and other key information — all geared toward novice wine enthusiasts. The authors also include numerous additional resources — websites and blogs, other books, a list of American Master Sommeliers, and wine magazines. THE FOOD LOVER'S GUIDE TO WINE is truly the perfect place for an aspiring wine lover to get started and gain confidence." —Caron Golden, To Market, To Market with SanDiegoFoodstuff.com(December 5, 2011)
"Foodie Finds Under $50: Holiday Gift Ideas for Chefs and Foodies: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. From the same authors of CULINARY ARTISTRY, this book is an
indispensable guide to any chef creating new menus, recipes and flavor
profiles. THE FLAVOR BIBLE explores the many facets of what creates
'taste'. It explains how great cooking involves not only celebrating the ingredients, but must also the experience. This book offers a comprehensive list of hundreds of ingredients and the seasoning, herbs, and flavors that best compliment them." —Russell Morin, Morins.com(December 5, 2011)
BOOKS TO COOKS
"...Moving on to afternoon cocktails we next welcomed authors
Andrew Dornenburg and Karen Page. This charming husband-and-wife writing team — he is a chef, she a journalist — has produced four books in the past six years, and their latest, THE FOOD LOVER'S GUIDE TO WINE is sure to be another bestseller. They shared some of their own food pairing ideas with Sheryl [MacKay, of the CBC], along with some of their own more memorable wine moments. Andrew and Karen encouraged readers to have fun trying new and different wine pairings and recommended we all keep our fridges well stocked, as they do, with Riesling as it is a good go to wine for many cuisines, and goes particularly well with spicy dishes." —Carol Watterson,BooksToCooks.com (December 5, 2011)
"The show began with our 'Deep Dish' foods segment, co-hosted by Maine magazine wellness editor, Genevieve Morgan. Our conversation centered on the ways we feed ourselves, physically and emotionally. We discussed an inspirational food book THE FLAVOR BIBLEby Karen Page and Andrew Dornenburg, and ways to cook one of our cruciferous favorites: Brussels Sprouts...'I love this book!' 'I think of wellness in terms of levels...This is an upper-level book.'" —Dr. Lisa Belisle, Dr. Lisa Radio Hour #12 (December 4, 2011)
BETH FISH READS
"I am so excited to introduce you to THE FOOD LOVER'S GUIDE TO WINE because it is just the type of book my husband and I have been looking for. We own several wine books and most are one of two types: lists of wines with ratings or a detailed explanation of wine regions, history, and vineyards. Nothing ever seemed useful for two people who enjoy a glass of wine with dinner and want to know more about what they're drinking and what to buy.
I knew I was in the right place from the very first page, the very first line: 'Drink wine. With food. Not too much.' Yes, the nod to Michael Pollan is absolutely intentional and sums up Page and Dornenburg's own philosophy. Their wine book is a no-nonsense, easy to understand, and informative guide to figuring out which wines to buy or order to fit our own tastes and the food we plan to eat....There is so much more to this book than I can write here. I have four pages of notes and a ton of sticky flags marking pages. THE FOOD LOVER'S GUIDE TO WINE is a book that I'll use and read over and over again. It's the best wine book I've seen that is specifically geared to foodies, and I love that it offers layers of information so I can I get more out of it as my wine knowledge increases. Cheers!" —Beth Fish Reads (December 3, 2011)
"Best Wine Book Of The Year:THE FOOD LOVER'S GUIDE TO WINE. Not because Karen Page and Andrew Dornenburg co-authored it, though
that would be reason enough. But because their latest book is good. Very
good. And it's organized like their books CULINARY ARTISTRY and WHAT TO DRINK WITH WHAT YOU EAT—classics for every thoughtful cookbook shelf. Like those books, THE FOOD LOVER'S GUIDE TO WINE is arranged logically and simply. It's also remarkably Twitter-friendly in its concise wine descriptions considering the couple first began writing in their signature reference-type style more than fifteen years ago. In their latest book, you'll find plenty of meaty Cabernet commentaries, but also a history of American winemaking in timeline form that includes pivotal moments....The encyclopedic-like listings that make up the bulk of the book are organized by grape but also by type of wine and region...Plenty of sommelier interviews and pairing suggestions follow. Think of THE FOOD LOVER'S GUIDE TO WINE as a wine fridge reference book that doubles as fodder for your next Friday night game of Trivial Pursuit. The winner gets a bottle from Charles Krug, Napa Valley's oldest commercial winery (1861). And yes, we'd be delighted to join you." —Jenn Garbee, LA Weekly (December 2, 2011)
"A Cookbook for Everyone On Your Gift List: Whoever said the book market is dead hasn't seen the floor of our newsroom. In the past several months, the Food & Wine department has been deluged with food-themed books on every subject — one more enticing than the next...There's something for everyone in this stack. Here is a selection of favorites, good choices for holiday gifts: THE FOOD LOVER'S GUIDE TO WINE: There are plenty of food and wine pairing books on the market, but when Karen Page and Andrew Dornenburg— who wrote THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT— chime in, we know it's going to be an informational read. Here, the flavor experts provide an A-to-Z listing of different wines, with pairing notes and tips." —Amanda Gold, San Francisco Chronicle (December 2, 2011)
"Gift Ideas for Wine Lovers: From top-notch to not-so-serious, here are the suggestions: 1) For someone who likes to read (about wine): THE FOOD LOVER'S GUIDE TO WINEby Karen Page with Andrew Dornenburg (Little, Brown & Co., 2011, $35: hardcover). From the former weekly wine columnists for The Washington Post, this is a smart, practical book that should be in every wine geek's library. It's a fascinating compendium about selecting, serving and enjoying wine. Much of the information is drawn from sommeliers at top restaurants such as Blue Hill in New York and French Laundry in California. There are lots of sidebars and lists. You'll learn the 'Ten Secrets for Getting More Pleasure from Wine' and come across a rundown of 150 wines under $15. One of the most helpful sections is an alphabetical directory of wines that includes flavor profiles and pairing suggestions. There's no index, so readers just have to graze through the book, sampling the many tidbits." —Anne Schamberg, Milwaukee Journal-Sentinel (December 2, 2011)
"New wine books top the holiday gift list: I've been trying to climb out from under a deluge of wine-centric books released in time for the holiday gift-giving frenzy.
It's an annual effort, and takes a little time away from shilling my own non-wine book now on sale. (Glad you asked. It's Barrels & Drams: The History of Whisk(e)y in Jiggers and Shots.)
Nevertheless, I've made the sacrifice to cull a trio of good books to top the list. Herewith, my capsulized views of each: THE FOOD LOVER'S GUIDE TO WINEby Karen Page with Andrew Dornenburg. Little, Brown & Co. Hardcover. $35.
Sommelier interviews, encyclopedic listings of grapes and their many twisted vines of heritage, a history of key periods in wine, trivia and tried-and-true wines...all this and a lot more goes into this latest effort by the writing team of Page and Dornenburg.
This is not the sort of book you'll curl up with in front of the fireplace, a nice Cab in hand. It is, however, a very useful book, something not always a property of a Christmas gift.
If you want to look at tried-and-true food and wine pairings, or check out a bit of wine trivia, then pop the book back on the shelf until the next time you absolutely have to find something in a hurry, this is THE book to have." —William M. Dowd, longtime spirits and wine judge and journalist, "Dowd on Drinks" in the Times-Union and Dowd's Wine Notebook (December 2, 2011)
"A Glass or Two with Karen & Andrew: You know you've looking at a good team when they finish each other's
sentences. Even better, she talks for two minutes, and when she stops,
he picks up. Without sounding the least bit scripted, they stay on
topic. She talks about flavor, he talks about food. They make you want
to read the book.
Karen Page and Andrew Dornenburg last breezed through Seattle when they were promoting book Number 8. Now it's Number 9: THE FOOD LOVER'S GUIDE TO WINE. They've added a few new tricks to their repertoire. There's a list of 250 wines (varieties, origins) complete with flavor profiles, recommended pairings and best producers, so you'll never be intimidated by a wine list or wine shop again. Condensed example: Sancerre. Citrus & grass flavors, goat cheese, Henri Bourgeois. There are useful sidebars, too. Chris Miller of Spago talks about wines from Washington's Red Mountain AVA ("rustic tannic structure"). There's a list of 150 wines under $15.
When it comes to actual wine and food combinations, Page and Dornenburg aren't dogmatic. Foie gras doesn't automatically mean 100-year-old Sauternes (though that does remain Page's iconic wine pairing). Sparkling rosé works very well, as does a California red. We've come a long way. The USA is now the world's largest consumer of
wine, albeit we drink but a piddling amount, per capita. Still, wine has
been made in every state of the union for the past decade. Barack Obama
has a thousand bottles in his cellar back in Chicago. The nation's
official dietary guidelines recommend a glass of wine a day for good
health. And yet, only a quarter of Americans drink wine at all, let
alone with dinner.
Page and Dornenburg have their own heroes, the sommeliers who recommend specific bottles to restaurant-goers. Not the ones who look down their noses because you can't pronouce Montepulciano, not the ones who look at the brand of wristwatch you're wearing to guage now much you're going to spend, but the ones who truly care, who see themselves not just as salespeople but as guides on an exciting tour of the world's vineyards. No less than the chefs, it's the sommeliers who will guide us to a better future.
New York City's a tough place to live. It's crowded, it's hectic, it's expensive. When you're on deadline, you order in. Fortunately, there's a wide array of cuisines, everything from Mexican to Indian, from Italian to Thai. And of course the busy writers have a glass or two with dinner. And what's in the bottle? 'Well, we're always running out of Riesling,' Page confides." —Ronald Holden, Cornichon.org and SlightlyPickled.blogspot.com (December 1, 2011)
"Karen Page & Andrew Dornenburg, THE FOOD LOVER'S GUIDE TO WINE at Book Larder. While food and wine link beautifully at the table, few books bring the two together in their pages. The authors of the bestselling FLAVOR BIBLE change that with their latest work, THE FOOD LOVER'S GUIDE TO WINE. Karen and Andrew will visit on December 1st to talk about how they think about pairing food and wine, and to help sort through the sometimes daunting wine choices a food lover faces, whether dining out or at home. And of course they'll sign copies of their marvelous book." —EdibleSeattle.com (December 1, 2011)
"New Books:THE FOOD LOVER'S GUIDE TO WINE by
Karen Page with Andrew Dornenburg.
We always love anything from Page and Dornenburg,(FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT) as we learn so much but don't feel preached to and they present the information in such an easy, usable format. The dynamic duo understand food and wine are not mutually exclusive and those who love food may not have the same knowledge about wine. Hence the book. Great gift. Hardcover, 336 pp. $39.00." —The Cookbook Store in Toronto (December 2011)
"The Wine Access 2011 Holiday Gift Guide: Gifts for wine lovers and foodies, plus stocking stuffers and the best cookbooks and wine books: It's that time of year, once again. Whether you're celebrating Christmas, Hanukkah or just want to give the wine lover in your life something special, we've picked out the best gifts of the year. Our holiday gift guide is divided into four sections — wine lovers, foodies, stocking stuffers and cookbooks and wine books. Enjoy! THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg. These two award-winning authors have created a fantastic source for
anyone wishing to pair wine and food — and really, isn’t that most of us? The book features more than 200 types of wine profiled by grape, sustainable wine choices, glassware tips, plus advice for wine lovers of all levels; from the award-winning authors of THE FLAVOR BIBLE. (Little, Brown and Company, $35)." —Shelley Boettcher, WineAccess.ca (December 2011)
"Dean Tudor's Holiday Food Book Guide — Top Gift Ideas: World Wine Watch's Dean Tudor returns with his lists of food and wine books in time for the 2011 holidays....There are so many new food and wine books out there for people who have picky tastes! What to choose? I have cast about for material and have come up with a decent selection to satisfy any pocketbook, any host, and any friend. All books and book-like materials that are listed here are RECOMMENDED...THE FOOD LOVER’S GUIDE TO WINE (Little Brown and Co., 2011, $35 US) is the latest from Karen Page and Andrew Dornenburg, both former wine writers for the Washington Post and other publications. They have also written THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT. Here, the basic premise is if you love food, you know flavour, and you can master wine...There is a huge section on wine types and food pairing [and] a huge resource list for websites, glossary, wine expert bios, books, and various lists. It’ll be great for wine parties as you can expound on your new knowledge." —Dean Tudor, Good Food Revolution (November 30, 2011)
"When Karen Page and Andrew Dornenburg published THE FLAVOR BIBLE, three years ago, they gave home cooks the know-how they needed to graduate from by-the-book recipes to assured improvisation. And now with the JBF Award–winning duo’s recent release of THE FOOD LOVER'S GUIDE TO WINE (Little, Brown), which is just as thorough and informative as its predecessor, home cooks can now match wine and food with equal aplomb. This essential guide includes a clearly organized list of flavor profiles for more than 250 grapes; a fascinating timeline of the history of wine in America; and valuable tips dispensed by the country’s best sommeliers, like Monkey Bar’s Belinda Chang and Barbara Lynch Gruppo’s Cat Silirie." —Anna Mowry, Delights & Prejudices: The James Beard Foundation Blog (November 30, 2011)
"The Best Cookbooks for Gourmet Gift Lists: The vast (and vastly delicious) selection of beautifully-illustrated,
recipe-packed cookbooks available at bookstores and online gives you
near endless holiday gifts for your favorite foodies. The following
cookbooks not only caught our attention but also made our mouths water.
We recommend putting them at the top of your gourmet gift list....A wine book unlike any other, THE FOOD LOVER'S GUIDE TO WINE (Little, Brown, and Company, November 2011) by Karen Page and Andrew Dornenburg isn't a cookbook per se, but it is certainly an indispensable reference for food lovers who want to find the perfect vino for their meals. Formatted like the authors' two previous bestsellers,THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT, this food and wine pairing book is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics — from body and intensity to distinguishing flavors, and from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). As a bonus, the book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Every food lover should have this book in his or her kitchen." —Michele Borboa, MS, SheKnows.com (November 30, 2011)
"THE FOOD LOVER'S GUIDE TO WINEAims to Make You a Better Drinker: Andrew Dornenburg and Karen Page know food and they know wine. The authors have penned award-winning titles such as THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT. Much like those books, THE FOOD LOVER'S GUIDE TO WINE is a reference for food lovers and wine lovers alike who appreciate wine as an integral part of enjoying food. For the first time in history, Americans drank more wine than the French
in 2009. In 2010, the U.S. became the largest wine-consuming country in
the world. Many Americans however, still drink soft drinks with their
meals. In this latest book, Dornenburg and Page seek to teach people
that wine can be a healthful, affordable accompaniment to any meal and
that by learning what flavors you like, how to read labels, select and
serve wine, food lovers can expand their enjoyment of wine." —Sonja Groset, "Cooking the Books," Seattle Weekly (November 30, 2011)
"The 11 Best Food Books Of 2011: We've managed to consume more than just food this year — we consumed some food books too! We were pretty pleased with the crop — these books have allowed us to evaluate our eating choices, vicariously eat some incredibly tasty meals and learn a few things about the world in which we live...Even if you don't consider yourself much of a cook, and if you've never found yourself particularly fascinated by the world of food, many of these titles are nonetheless worth a read. Although food may be the primary subject of these books, you end up learning about business, culture, health and more as well. Enjoy the page turning! Check out our 11 favorite food books of 2011: Because most literature on wine is geared towards seasoned wine
drinkers, it can be hard for budding oenophiles to learn the ropes.
That's why THE FOOD LOVER'S GUIDE TO WINE comes as such a relief. It offers smart, well-informed advice and guidance about wine to people who care about fine cuisine but don't know as much about drinking as they do about eating. The most helpful section of the tome may be Chapter 4 ("Know Your Wines: The Lists"), a 140-page glossary of crucial wine terms. It breaks down the specificities of vinicultural regions, types of wine and wine-making methods with equal clarity and precision, using language any enthusiastic eater can understand." —Carey Polis, Associate Food Editor, HuffingtonPost.com (November 29, 2011)
"According to USA Today last week, the purchase of wine has gone up 14% this year and, for the first time, people are buying more wine than wine glasses! Good news: Smart public and better wine glasses. Another sociological shift is that people are buying more '"experiences' (self-care, self-improvement) and products with more 'prestige.' That's a perfect fit for wine...It's also good news for the authors of THE FOOD LOVER'S GUIDE TO WINE (Little, Brown and Company), written by Karen Page and Andrew Dornenburg. Just named one of the five best wine books of the year by the Wall Street Journal, the book addresses a curious public's need-to-know as they experience and buy more prestige wines. Their mission? To encourage more Americans to switch from their typical beverage of choice (i.e. a soft drink, like Coke or Pepsi, which is what a majority of Americans enjoy with their evening meal) to a glass of wine with dinner — so one of the most important features of the book is a list of 150+ wines under $15. For just a dollar or two more per serving, everyone can enjoy something healthful and delicious that will make their dinner taste much better. One of the book's special features is an A-to-Z reference of more than 250 different wines and their flavor profiles. You can see, at a glance, how to pronounce the name of a wine (a stumbling block for many novices), can anticipate what the wine is likely to taste like (who knew that an Austrian riesling might have a hint of kaffir lime), learn how to serve it, discover the wine's most notable producers, and, most importantly, learn what foods to enjoy with it. Perhaps this is the team's greatest wish for you in what may be their best book yet." —Rozanne Gold, HuffingtonPost.com (November 29, 2011)
"For the Cook: THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs.
I can’t recommend this highly enough. I bought my mother a copy! I rarely open my cookbooks now; this book has what I need to make new pairings. I do not recommend it to those new to the kitchen. You should be ready to use basic recipes as a blank canvas and try to tweak combinations." —Penny, PenguinGirl.com (November 29, 2011)
Badger Girl Learns to Cook
"I met Julie and Noah Przybylski at a beer dinner at the Vintage Brewing Company.
I truly believe they are the up and coming cooking couple in Madison. Both
down-to-earth and both very passionate about cooking, I think we can learn a lot
from both of them. Julie works at the Learning Garden, a local childcare
facility, and if I could pass as a five year old, I would totally sneak in so I
could eat her cooking....Favorite cookbooks: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page, Bouchon by Thomas Keller, and How to Cook Everything by Mark Bittman." —LearnToCookBadgerGirl.com (November 29, 2011)
"Five Best Wine Gifts Online: Today is Cyber Monday, which means workers are typing away for dear life buying holiday gifts online — and quickly pulling up the screensaver if someone in authority happens to stroll by. But you don’t really want to spent eleventy dollars on that new Just Dance Wii game that is only going to collect dust in the media cabinet, do you? No, of course not. What you want to do is buy something useful, something that will add joy to your life, something that will be gone before it has time to collect so much as one dust bunnykin. In short, you want wine. To help you on that quest, here are links to some of my favorite wines and related merchandise available online...THE FOOD LOVER'S GUIDE TO WINE, a brilliant book by the brilliant Karen Page and Andrew Dornenburg. This book is the exact opposite of the traditional view of wine — something being solemnly sipped and spit by a bevy of experts. Instead, the authors look at wine from the perspective of food, presenting information on more than 250 wines but all in the context of how you’d actually use it, in a glass, next to a plate. There are lots of handy little sidebars and extensive commentary from those in the front line of wine-food pairing, sommeliers. The book is pretty enough for a coffee table with its beautiful photos by Tom Kirkman, but I’ve got a feeling this is going to end up on my kitchen shelf getting the dog-eared look of some of my favorite cookbooks. SRP $35." —Michele Locke, Vinecdote.com (November 28, 2011)
"'How to Be a Great Holiday Party Guest and Host: Tis the season for parties! To increase the odds that you and your
family members will be happy hosts and guests, I talked with James Beard
Award-winning authors Karen Page and Andrew Dornenburg — the husband-and-wife team behind the 140,000-copy bestseller THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT, and this month's new release THE FOOD LOVER'S GUIDE TO WINE (featured in a book video and just named one of the five best wine books of the year by The Wall Street Journal)." —Karen Springen, Family.LifeGoesStrong.com (November 26, 2011)
"Three Extraordinary Wine Books: If you are one of those people who is secretly thinking: 'why spend money on a book about wine when I could spend it on a good bottle of it instead' you are not alone. In THE FOOD LOVER'S GUIDE TO WINE, Karen Page and Andrew Dornenburg quote Paul Bertolli and Alice Waters of Chez Panisse as saying essentially the same thing: 'It is not necessary to know about wine to appreciate it; what there is to know, beyond the glamour of vintage, producer, and varietal, is in the glass in front of your nose.' Karen and Andrew write that they 'agree wholeheartedly' but '...add a corollary: you can enhance your appreciation of a wine with more knowledge of it.'...My dear friends Karen Page and Andrew Dornenburg live a charmed life. As husband and wife, and coauthors, they get to eat, drink, travel, and work together. In fact, I've never seen one without the other! I first met Andrew when he was a chef at East Coast Grill in Cambridge, MA. Karen is a brilliant researcher and writer. Their collaboration makes for an enviably unbeatable team, which has produced several award-winning books. THE FOOD LOVER'S GUIDE TO WINE is the most recent of them! It's a beautifully organized four color production, detailed with useful information, and fascinating quotes from sommeliers offering their opinions from the classics to discussions of the major importers of different categories of wine. I love the chart on page 270 'Holy Grail Food and Wine Pairings,' which should be laminated and hung in every kitchen. (On a personal note, I would add my favorite pairing — pesto and sauvignon blanc. Karen and Andrew do list asparagus and Sauvignon Blanc which is the same concept of grassiness enhancing grassiness for difficult to pair ingredients. I also discovered the perfect harmony of lobster and Scheurebe which they do recommend with shellfish in another section of the book where they include two of my favorite producers — Cloudy Bay and St. Supéry.)" —Award-winning author Rose Levy Beranbaum, Real Baking with Rose (November 26, 2011)
"Three Wine Books that Ably Bridge the Abyss...It is doubly difficult writing a wine book, because friends and family assume that focusing on such a glorious subject must make the process pleasurable, if not downright sozzling. Not so, I say, writing on wine is more like pulling endless an all-nighter in the basement office of a vacation resort: it doesn’t matter how close you are to the beach, you are there to toil. And toil it is, if you want to add something fresh to the oceanic body of wine writing...The following are three recently-released wine books, each different in approach, but all admirable for their ability to bridge the abyss of wine complexity: 1) THE FOOD LOVER'S GUIDE TO WINE. Authors, sybarites, and culinary chroniclers, Karen Page and Andrew Dornenburg produce another masterful and boundlessly useful tome. Powered by dozens of interviews with top sommeliers around the world, the book provides encyclopedic coverage of over 200 wine types, each described in terms of the wine’s essential flavor components. Four-color and sleekly designed, it is supercharged with nuggets of advice, tips, and original features such as a time-line of historical wine events. It is a must-have for novices, connoisseurs, and restaurant professionals." —Award-winning wine writer Mark Oldman, MarkOldman.com (November 25, 2011)
"Holiday gift guide 2011: For the oenophile: Forged in the crucibles of the West Coast wine industry, sommelier and
event planner Leslee Miller recently returned to her native Midwest to
launch Amusée, a wine consulting and events firm. Check out her plum wish list, filled with ideas for the foodies and winos on every shopping list...2. WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. The definitive guide to pairing food with wine, beer, spirits and even coffee and tea, this 2006 book is the staple of any bon vivant's library. 'I give it a zillion times a year as a gift — people go crazy for it!' says Miller. (available at Cooks of Crocus Hill, $35)." —Christy DeSmith, Vita.mn (November 25, 2011)
"Trying to figure out what to give the wine lover in your life takes some thought. The obvious choice, of course, is a bottle of wine. Wine books are an wonderful alternative gift choice. Not only are they perfect for the novice, enthusiast and expert, they can be read over and over again, you don’t have to replace the cork, and the pages are always full! Here is a collection of wine books released in 2011 that should satisfy the intellectual palate of any wine lover in your life: THE FOOD LOVER'S GUIDE TO WINE by Karen Page; Andrew Dornenburg." —Wine writer Liz Palmer, METROACTIVE (November 24, 2011)
"I tease my friends Karen Page and Andrew Dornenburg that I can't keep up with what book they're slaving over at the moment. There're too shamelessly prolific. And always working. Then I got my copy of THE FOOD LOVER'S GUIDE TO WINE (Little, Brown $35). Obviously a lot of eating and sipping and gurgling and wooing sommeliers to get their secret yearnings went into their research. Gael: I know you include a sidebar that lists more than 150 wines under $15 but what are your personal favorites?
Andrew: It's a tie between two sparklers, Gruet Brut sparkling wine from New Mexico and Lucien Albrecht Crémant d'Alsace from France. Both are great with salty and fried dishes, and with hors d'oeuvres at holiday cocktail parties or anytime. Karen: I'm a fan of Trimbach wines from Alsace. They're great value and widely available. I'd pair Trimbach's Gewurztraminer with Indian or Thai cuisine, Pinot Blanc with Cantonese cuisine, Pinot Gris with Asian or Indian cuisine and the Riesling with very spicy Hunan or Szechuan cuisine. Gael: What wines do you two personally favor for holiday feasting? Karen: As the holidays are all about making everyone at the table happy, we like having both a white wine and a red wine on the table. We like a Gewurz-traminer or Riesling as the white (esp. with the white meat), and for the red, a Pinot Noir or Cru Beaujolais (esp. with the dark meat). If it's a simple roasted duck, Pinot Noir is a classic pairing. We like to mix it up a little and also go with a Chateauneuf du Pape for its peppery notes and jammy fruit. By the way, when we say we want to make everyone at the table happy, we mean everyone — so if there are non-drinkers present (whether pregnant women, designated drivers, or otherwise), we pour Fizzy Lizzy sparkling fruit juices in nice glasses, just like the wine. The Fuji Apple Fizzy Lizzy can be a stunt double for high-acid apple-noted Riesling, and the Cranberry Fizzy Lizzy takes the place of fruity Beaujolais or Pinot Noir. Hmmm....you didn't ask about pie. Both our friend Cynthia's apple pie and Bud 'The Pieman' Royer's chess pie pair beautifully with Eden Ice Cider from Vermont, which is the only non-grape-based wine mentioned in THE FOOD LOVER'S GUIDE TO WINE. Gael: What sommelier comment most surprised you? Karen: Most of us assume anyone with a French accent knows more than we do about wine. We were surprised to learn that when Per Se's sommelier Michel Couvreux told his French parents he had decided to become a sommelier, their reply was, 'What's a sommelier?' And given the myth of haughty European sommeliers, we were amused that Le Bernardin sommelier Aldo Sohm, who was named the World's Best Sommelier in 2008, thinks of himself as an 'Enjoyment Manager,' bringing pleasure to people through wine." —Gael Greene, "Fork Play," Insatiable-Critic.com(November 23, 2011)
"Takoma Park native Danny Wells knows a thing or two about fish. As chef de cuisine in restaurant owner Jeff Black's new Pearl Dive Oyster Palace, Wells has earned his place in this fish-oriented kitchen: he has worked at Black's high-end seafood restaurant, BlackSalt, in D.C. for several years...Q. Do you have a favorite cookbook? A. I use CULINARY ARTISTRY— it provides information about [food] pairings." —Alexandra Greeley, Washington Examiner(November 23, 2011)
"MasterChef winner Mary Carney: My Favourite Cookbooks: My love affair with cookbooks began as a child. I used to sit on the
counter beside by mum as she made the dinner, engrossed in her copy of
'Mrs Beeton's Guide'. However, it wasn't until I moved to London that I
developed my own collection, spending my lunch break sitting in the
local bookshop absorbing as much information as I could from the
world's chefs. The following are my current favourites...CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. There are very few books that give readers a glimpse of how chefs develop their dishes. This book, published in 1996, is one of the few to explore this talent. It is not an ordinary cookbook; it is a reference book which explains how to juggle and contrast flavours, how to balance dishes and menus and how to inspire diners with visual presentation. It is an illuminating and intriguing read. I'd recommend this book to anyone wishing to learn about the creative process. It's not glossy or colourful but it is a hidden foodie gem." —Independent (in Ireland) (November 22, 2011)
"Wines for Your Thanksgiving Spread: If you’re on a last-minute hunt for Thanksgiving wines, consider one of these recommendations from two-time James Beard Award-winning authors Karen Page and Andrew Dornenburg, co-authors of the new THE FOOD LOVER'S GUIDE TO WINE (Little, Brown), which was recently named one of the five best wine books of the year by the Wall Street Journal. Whether you’re looking for a multi-sipper that goes with everything you’ve heaped on your plate or for a variety of bottles to pair with all of the trimmings, this list has you covered..." —"Delights & Prejudices," The Official James Beard Foundation Blog at blog.jamesbeard.org (November 22, 2011)
"If You Want to Gobble Your Turkey: ...And what to drink? The week before Thanksgiving every year, people await the arrival of Beaujolais Nouveau — I wine I often serve with my Thanksgiving meal. If Beaujolais Nouveau was once a petulant child, it hasgrown into a slightly somber teen, missing its vitality and spirited 'cherry jello' perfume. While its juicy fruit goodness and sense of immediacy may be lost, it is a pleasant, drinkable wine capable of bringing all the elements of your Thanksgiving meal together. For more good choices of what to drink this year, readTHE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg—hot off the press! May you have a jubilant holiday!" —Rozanne Gold, award-winning author, HuffingtonPost.com (November 21, 2011)
SHARON'S WINE LINE
"Every year hundreds of new cookbooks and books about food and books about wine join the thousands already published. But books about food and wine, well, that’s a different story. You can count them on one hand — well, maybe two or three hands. Fortunately, Karen Page and Andrew Dornenburg, the First Couple of Food-and-Wine, have just written their second book that explains and simplifies the art of pairing food and wine. THE FOOD LOVER'S GUIDE TO WINE (Little, Brown; 336 pp.; $35) picks up where WHAT TO DRINK WITH WHAT YOU EAT left off. THE FOOD LOVER'S GUIDE TO WINE describes the flavors of some 250 wines and varietals. (The authors’ nickname for the new book is 'The Flavor Bible for Wine Drinkers.') It calls upon the familiar language of food as the logical pathway to understanding wine. While more and more Americans are interested in wine — as of 2011, the U.S. is the world’s number-one consumer of it — many are overwhelmed by the thousands of choices. The authors want to educate consumers and demystify wine, to take the fear out of buying wine and matching it with food. To accomplish this, they have enlisted the help of dozens of the world’s best sommeliers. Their opinions, advice, passions, loves and secrets play a crucial and entertaining part in this book. The heart of the book is a hefty chapter that profiles more than 250 different wines by grape, region, intensity, acidity, flavors, texture, food pairings, notable producers and more. In this section, you really get to know the characteristics of and differences among the wines. Included, of course, are the usual suspects — Chardonnay and Cabernet Sauvignon — and many of the unusual, like Roter Veltliner, Saperavi, Taurasi, Terroldego, Tsinandali. I especially enjoyed the dozens of sidebars on topics such as 'Matching Wine to Common Dishes,' 'Go-To Wines: Sommeliers’ Picks of Wines That Never Let Them Down,' 'Choosing a Wine by Flavors,' 'Wines Under $15,' 'Second Label [Lower-Priced] Wines [from Top Producers].' The last chapter features recommended books, websites and magazines. Bottom Line: With Page and Dornenburg as your guides, you’ll feel comfortable selecting wine, serving it and enjoying it regularly. Their enthusiasm and their love of wine and food are infectious. They’ve written another must-have book for anyone interested in food-and-wine pairing. It’s empowering, eminently browsable and just plain fun." —Sharon Kapnick, wine writer (for publications ranging from Time to The Oxford Companion to Food and Drink), SharonsWineLine.wordpress.com (November 21, 2011)
"Books That Cook: THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg. In this sequel to their award-winning WHAT TO DRINK WITH WHAT YOU EAT, husband and wife team Karen Page and Andrew Dornenburg invite readers to join them on another friendly journey into the world of wine and food. In an A-to-Z format, their book profiles hundreds of wines, focusing for the most part on flavor and how the wines pair with food. Their premise — that food lovers know flavor and therefore have the chops to understand, discover, and choose great wines to go with their meals — allows the authors to leave behind confusing wine statistics, vintages, critical wine scores, and tongue-tying wine classifications. Instead, they enliven their wine story-telling by going straight to the country’s foremost sommeliers for food and wine pairing guidance. The book’s chatty armchair tone is authoritative yet approachable, and sidebars such as Understanding a Wine’s Personality, which assigns personas to wines, are playful entry points to understanding how wine fits into a meal." —Fine Cookingmagazine (Dec '11 / Jan '12 issue)
By Lettie Teague
"Gift Guide: Best Wine Books: There are hundreds of millions of wines in the world and seemingly as
many types of wine books. There are texts for beginners, picture books
of vineyards and wineries (and even winery dogs), innumerable guides to
specific wine regions and even whole countries. There are memoirs and
essays by wine importers and salesmen and critics and vast encyclopedias
of every grape on the planet. There are even books that tell the
history of the classification of wine. Here are my five picks of this
year's varied best....The information inside THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg (Little, Brown, 336 pages, $35) is copious. There are timelines of memorable dates in food and wine (Chelsea Clinton's wedding is considered noteworthy as is her wine choice—Clinton Vineyards). There are calorie counts of common beverages, definitions of grape varietals and lots of insights about food and wine pairings and favorite dishes of sommeliers. The useful and interesting bits of information found in this lively reference make it suitable for wine beginners and food lovers alike." —Lettie Teague, The Wall Street Journal(November 19, 2011)
"The Perfect Gift: The Mostest for Your Hostess: THE FOOD LOVER'S GUIDE TO WINE by Karen Page with Andrew Dornenburg, $35. Signed copies available while supplies last. Food and wine. The perfect marriage. Here is a definitive guide on how the flavors of different wines inform the food that you eat. You don't need to be a wine connoisseur to appreciate this guide but I assure you, you will want to become one afterward." —Pat, R.J. Julia Independent Bookstellers (Holiday 2011 catalog)
"With all the coordinating of family and cooking that you’ll already be doing on Thanksgiving, the last thing you want to be saddled with is the task of picking the right wine. A few simple rules should make your selection a little easier. Of course, which specific wines are best suited to your family’s meal will have a lot to do with what dishes you serve, so if you’re not sure, ask at your wine shop or look it up in WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page." —Leil Cardoza, Boise Co-op Wine Shop’s inventory manager, The News Tribune(November 17, 2011)
"There’s been a nonstop flow of winemakers coming to Manhattan to show off their new vintages; among them are Carmenere from Chile, Barbaresco from Italy and Zweigelt from Austria. So many choices can be confusing—as well as intimidating. The solution: THE FOOD LOVER'S GUIDE TO WINE (by Karen Page and Andrew Dornenburg). THE FOOD LOVER'S GUIDE TO WINE is a user-friendly wine reference that decodes 250 different wines, providing the most essential information (pronunciation, grape variety, flavor, texture, food pairings, etc.). It’s the perfect wine course that cuts to the chase and leaves out all those tedious details (like soil analysis, oak treatment and vintage weather reports). This book is the 'cheat sheet' that can make you appear as if you’ve studied wine for years. In a startlingly comprehensive, yet easy-to-read, glossary demystifying every grape variety, under Carmenere (kar-men-AIR), for example, you’ll learn that this Chilean grape is dark red in color; has medium to high tannins; has a fruity flavor balanced by savoriness and can express notes of black cherries, currants, black pepper, chocolate, earth, game and violets; the texture is rich, silky, smooth and soft; and it pairs best with barbecue, lamb, pork ribs. 'We agree with Julia Child and Alice Waters that one of the greatest things about wine is that it makes food taste even better,' said two-time James Beard Award-winners, Karen and Andrew, a married couple who finish each other’s sentences and switch plates and wine glasses at each course at restaurants. Their previous book, THE FLAVOR BIBLE, was a phenomenal success (selling 140,000 copies in hardcover) as a key reference source for chefs, telling them what foods/ingredients work together. I predict this book will be equally well-received because, as they point out, the United States is now the world’s leading consumer of wine (as of this year) and people want to make educated choices. And besides, who can resist anything that has 'lover’s guide' in the title?" —Baroness Sheri de Borchgrave, Cottages & Gardens(November 15, 2011)
"Image of the Day: Omnivore & Oenophiles: On Monday, Omnivore Books on Food, San Francisco, hosted a party for THE FOOD LOVER'S GUIDE TO WINE (Little, Brown) by husband and wife Karen Page and Andrew Dornenburg. The occasion was also a time for celebration for the store, which that day was named by Bon Appétit as one of the seven best culinary bookstores in the country. Food and wine lovers attending included chefs, sommeliers, home cooks and other authors. Here (from l.): Dornenburg; Omnivore owner Celia Sack; and Page." —Shelf Awareness(November 17, 2011)
"A Guide to Benefits: Beaujolais nouveau is about to make its annual debut. A number of French
restaurants will stay open late Wednesday to celebrate and to pour the
wine (officially starting at one minute past midnight)...On Thursday, from 5:30 to 7:30 p.m., there will be another party with the wines and food from Alison 18, Alison Price Becker’s restaurant that is opening soon: $65. The admission includes a copy of THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg, and part of the proceeds will be donated to a scholarship fund run by Les Dames d’Escoffier for women seeking careers in the restaurant industry: brownpapertickets.com/event/209529." —Florence Fabricant, The New York Times(November 15, 2011)
"Thanksgiving, the U.S. holiday that anyone who likes to eat loves to celebrate, is just a week away and experts agree there is not one perfect wine to accompany the feast, but many...Her advice, echoed by Karen Page and Andrew Dornenburg, authors of THE FOOD LOVER'S GUIDE TO WINE, Mark Oldman, who wrote Oldman's Brave New World of Wine, and wine columnist Lisa Carley, is to start with bubbly. Page and Dornenburg prefer California sparkling wines such as Iron Horse, while Oldman said any American sparkling wine would do." —Leslie Gevirtz, Reuters(November 15, 2011)
"A discerning palate in food translates well to a discerning palate in
wine because, well, they're both really about flavor. But wine and food
literature have split ways in the past decade or so, with books and
personalities focusing on one or the other but not both — something Karen Page and Andrew Dornenburg hope to reverse. The two authors' previous credits include THE FLAVOR BIBLE (2008) and WHAT TO DRINK WITH WHAT YOU EAT (2006), which fall along that same line of melding one's inner sommelier and gourmet. For their latest, THE FOOD LOVER'S GUIDE TO WINE, the pair are hitting up two S.F. bookstores Monday (tonight!) and Tuesday evenings. The $35 book features informative sidebars and boxes to accompany its comprehensive guide to selecting and enjoying the right wines, which makes it easy to impress your connoisseur friends without having to study for a sommelier license— and with four-color photography to illustrate your way." —Ellen Huet, SF Weekly(November 14, 2011)
"What I'm reading: the latest from two of my favorite authors, THE FOOD LOVER'S GUIDE TO WINE. Outstanding." —Tim Ferriss, #1 New York Times bestselling author of The 4-Hour Workweek and The 4-Hour Body, via Twitter @TFerriss (November 14, 2011)
"Authors of WHAT TO DRINK WITH WHAT YOU EATKaren Page and Andrew Dornernburg bring us a new book THE FOOD LOVER'S GUIDE TO WINE...If you are familiar with their work you have come to know that their booksWHAT TO DRINK WITH WHAT YOU EAT andTHE FLAVOR BIBLE have become a must- have among wine and food aficionados...The authors have interviewed some of the top hats in the sommeliers
world including Aldo Sohm, Sommelier for Le Bernardin in New York and
2008 Word’s Best Sommelier, who wrote the book’s introduction...This new book enlightens all of us with a wealth of knowledge that
helps us appreciate, even further, the pairing of certain foods with
certain wines." —Julie Santiago, Napa Valley Wine Examiner(November 12, 2011)
"THE FOOD LOVER'S GUIDE TO WINE is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics — from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). Karen Page and Andrew Dornenburg wrote this hardcover with great detail. I am able to thumb through the pages and learn about wines by the grape, region, and more. Each wine is profiled distinctly making this book indispensable for any lover of the grape." —Martin Berrios, Flawless Crowns(November 11, 2011)
"'Nouveau Day,' by French Law, is the Third Thursday in November. It is known worldwide as Beaujolais Day and will occur, this year, on 17 November.
Normally, the release of 2011 Beaujolais Nouveau would highlight the day. But this year is different.
This year there is a twist: Karen Page and Andrew Dornenburg are releasing their long-awaited new book THE FOOD LOVER'S GUIDE TO WINE (Little, Brown)...
In association with Les Dames d'Escoffier New York, a wine (Beaujolais), food and book signing will take place at GALLERY 15, 132 West 18th Street, from 5:30-7:30pm.
Bottles of 2011 Beaujolais Nouveau and 2010 Beaujolais Cru will be flowing while hors d'oeuvres from Chef Robert Gurvich (Alison Eighteen) will be served. While the festivities take place, Karen and Andrew will be signing their sure-to-be classicFOOD LOVER'S GUIDE TO WINE book.
Tickets are $65 for the public and are available by sending an RSVP to: Nora@QWwineexperts.com." —Philip S. Kampe, TheWineHub.com(November 11, 2011)
"Most chefs are quirky — or at least have quirks — and Patrick Horvat, the executive chef of Venue, is no exception. Horvat is obsessed with argyle socks, and admits to shoving a pair on his feet every day. And you can't help but notice, because his pants — today they're khakis — are always rolled up. 'I've got a bunch of argyle socks,' confesses Horvat, who rides his bike to work every day and figures, why not give people something to look at while he's dodging in and out of traffic? ... Q. One book that every chef should read?A. THE FLAVOR BIBLE. It's got everything you want to know about ingredients, and it's just such a valuable resource; the authors really did their homework. I like it even more because it doesn't give you straight recipes; instead, it gives you ideas and flavor pairings, which force you to do the work." —Lori Midson, Westword(November 11, 2011)
"Wine Opus Two: My friends Karen Page and Andrew Dornenburg have caught me by surprise again with their latest, THE FOOD LOVER'S GUIDE TO WINE (Little, Brown $35). I hope they'll forgive me but I am going to confess that I have begun to find my long time friends, dare I say it? Increasingly boring. Endlessly working, always on deadline, editing and re-editing, never available for a restaurant reviewing jaunt. I'm at my computer seven days a week too but I pull myself away at 6 and go out to dinner. When they said they were writing something, something, another something about wine, I didn't say what I thought. Like after their prize-winning best seller WHAT TO DRINK WITH WHAT YOU EAT what is there left to say?...I simply wasn't prepared for this amazing book, richly studded with the passionate musings of sommeliers, exhaustingly encyclopedic...They have collected the confessions and poetic musings of wine makers, wine-lovers, wine seller confidantes, with a toast to Julia and quotes from early Paul Bertolli and Alice Waters. How to choose a wine by style. 150 wines under $15. It's here. Like the best of encyclopedias, it compels me to just keep dipping in. What can they possibly do next? I'll drink to that." —Gael Greene, "Fork Play," Insatiable-Critic.com(November 9, 2011)
"THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg is a great book that gives very interesting and valuable information and suggestions for the food lover, or anyone else, who wants to learn more about wine. Those of you who are regular readers of Wine Peeps know that the book WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page is one of my favorite references when planning our regular wine tasting dinners and our challenging wine pairing dinners. This talented writing couple has also written THE FLAVOR BIBLE, which is a great guide to culinary creativity, and has now written another winner in THE FOOD LOVER'S GUIDE TO WINE. Traditionally, food books and cookbooks haven’t mentioned wine and most wine books haven’t given food suggestions. Karen and Andrew have changed all that with their books, and that is what has made their books so attractive to me....I could go on and on, but the bottom line is that THE FOOD LOVER'S GUIDE TO WINE provides great information that is presented in an attractive and easy-to-read style. I would recommend your getting a copy for yourself and, also, consider it as a great Christmas gift for the food or wine lovers in your life." —LaGayle Sosnowy, WinePeeps.com (November 9, 2011)
"Husband and wife journalistas Andrew Dornenburg and Karen Page, authors of chef favorite and James Beard Award-winning THE FLAVOR BIBLE and the newly released THE FOOD LOVER'S GUIDE TO WINE, will be in Denver this evening preachin' the gospel of flavor. They'll talk food and wine and sign books tonight at 7:30 at The Tattered Cover on Colfax." —Lauren Hendrick, Eater.com(November 8, 2011)
"Change is inevitable when it comes to the restaurant business, and while we've
previously featured Wildfish Seafood Grille for On the Line, a new executive chef means a new technique and insight on what makes him tick. Keith Stich is now at the helm, and we reel him in (post-trick-or-treating duties with his daughter) for a Q&A....Favorite cookbooks:CULINARY ARTISTRY by Andrew Dorenburg [and Karen Page], On Food and Cooking by Harold McGee, Larousse Gastronomique by publishing company Hamlyn in the U.K." —Anne Marie Panoringan, OC Weekly (November 8, 2011)
"THE FOOD LOVER'S GUIDE TO WINE is not so much about wine, insist authors Karen Page and Andrew Dornenburg. It’s a book about flavor, they say, and the goal of this new book (Little, Brown and Co., $35) is to help readers use each wine's special flavor to enhance food and the dining experience. The couple, shown above, list more than 250 wines, telling you everything from how to pronounce their names to what grapes are used to where the wine is made to top producers and food pairings. Most important, Page and Dornenburg invite you to use the book to change your perceptions about wine. Quite useful is their list of Wine Myths vs. Reality....Thirsty for more? Page and Dornenburg will talk about THE FOOD LOVER'S GUIDE TO WINE during a wine and appetizer reception and book signing at the Union League Club of Chicago from 5:30 to 7:30 p.m. Wednesday, 65 W. Jackson Blvd. Reception tickets are $40 for the general public, available by calling The Book Stall at Chestnut Court in Winnetka at 847-446-8880. Union League members can register through the club." —Bill Daley, The Chicago Tribune (November 7, 2011)
"So, I just got this really great wine & food book, and I’m not just saying it’s good because the authors are all about the sommeliers. I’m saying it because it’s incredibly insightful and cutting edge, and it’s in a league all of its own as far as wine books are concerned." —Inez Ribustello, sommelier and co-owner of On the Square, InezSays.com (November 7, 2011)
"Kitchen Wisdom: By the Book: Celebrated Austin chef Will Packwood sees his favorite cookbooks as reliable sources. 'Books I continue to refer back to [are] On Food and Cooking, THE FLAVOR BIBLE, CULINARY ARTISTRY, The Professional Chef,' he says. 'These books have a ton of content, information and answers to basic cooking questions and flavor combinations. They’ve given me a sort of freedom — a better understanding of what goes on when you’re cooking and what goes on when you’re eating.'”
—Shannon Oelrich, Edible Austin (November 6, 2011)
"New Cookbooks with Alison Fryer, owner of The Cookbook Store in Toronto: For the wine lover on the list, Karen Page and Andrew Dornenburg—the people who wrote THE FLAVOR BIBLE and CULINARY ARTISTRY. This is is their latest one, and it's all about wine: THE FOOD LOVER'S GUIDE TO WINE. Instead of being for the wine geek, this is from food perspective... Fantastic...And their pairing suggestions and matches are, bar none, the best out there.... " —Malcolm Jolley,GoodFoodRevolution.com, Ontario's weekly good food and wine news site (November 4, 2011)
"I really love the books of Karen Page and Andrew Dornenburg. I met them back in 2008 and I've been a fan of both them and their books ever since. WHAT TO DRINK WITH WHAT YOU EAT is one of my favorite books; I'm going to go out on a limb and say I use it more than any other food- or wine-related book on my shelves. It makes sense, of course, seeing as I drink wine with every dinner (and sometimes with lunch), and I consult this book nearly every time. I also highly recommend THE FLAVOR BIBLE. I don't use it as much since I don't regularly go off-recipe when making a meal, but it's a brilliant resource when you're cooking off-the-cuff, trying to make something happen from random ingredients in your fridge. Ultimately, both books are useful, smart, and reliable; I couldn't do without them....So I was ecstatic to get Page and Dornenburg's most recent book THE FOOD LOVER'S GUIDE TO WINE, which appears to have a lofty goal: marry the concept of WTDWWYE and THE FLAVOR BIBLE to make one major reference tome....One of the things that I love about this book is the historical
timeline. Yes, Page and Dornenburg actually try to tackle that beast: the history of wine in the United States....Last but not least, a major bonus — especially for newbies — is that
each wine listed also includes a pronunciation key! I recently discovered the Bastianich Friulano and had no idea how to pronounce Friulano...but no more (it's free-oo-LAH-noh). Now I can feel like less of a jerk when I ask for it at Eataly!" —Laura Lutz, PinotAndProse.blogspot.com (November 4, 2011)
"Licorice as a Thanksgiving flavor? Kind of, and it’s surprisingly good. It’s easier — and more delicious — than you might think. That’s because fennel, as both a seed and a vegetable, can lend a delicate and even sweet anise flavor to the meal from soup to dessert and every dish in between...Fennel seeds are both grassy and sweet. Added to savory ingredients — sweet Italian sausage is a classic — they add a pop of palate-cleansing lightness. Sprinkled over sweet items, such as roasted carrots, their crunch cuts through the sugar with a delicate spray of anise. Ground into a spice rub, they make the other flavors sing. 'They’re punchy,' says Andrew Dornenburg, co-author of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT. 'Fennel seed will bring out those extra notes.' ... 'The Thanksgiving menu can be so heavy,' says Karen Page, Dornenburg’s co-author. “Having that fennel salad really gives you a respite.'” —The Washington Post(November 3, 2011)
"The best wine book I'd laid my eyes on in a very long time...THE FOOD LOVER'S GUIDE TO WINE is a dense and detailed book that explores nearly ever facet of the food and wine pairing experience. Yet, it is exhilaratinglly accessible to those with a deep experience with wine and/or food as well as those who are just beginning to educate themselves on the subjects. The writing is engaging without a hint of pedanticism, and the reader is introduced to numerous experts who guide the reader through experiences, ideas, suggestions and opinions on all facets of food and wine's collaborative relationship...Original... Enlightening and entertaining...I don't know how to recommend THE FOOD LOVER'S GUIDE TO WINE highly enough. Its $35 sticker price represents a true value. I am not going to be surprised when this volume wins numerous awards at the end of year and shows up on many 'Best Of' lists. It is currently at the top of my list." —Tom Wark, Fermentation: The Daily Wine Blog(November 2, 2011)
"The symbolic value of apples is exceeded only by their versatility. Raw,
they’re crunchy; cooked they’re soft. Chopped or mashed, they’re on the plate; juiced they’re in a glass. And with flavors that run from sugar-sweet to downright puckering, they can find a place in every dish on your Thanksgiving menu. 'Garnish on the soup, sliced with cheeses, in the stuffing, as apple
pie,' says Andrew Dornenburg, co-author of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT. 'It hits every single course of the day.'...Even into your glass. Instead of wine, Dornenburg suggests serving cider
— hard or soft, still or sparkling — to cut through the meal’s richness. And for an extra-special dessert: apple sorbet. 'It’s light, cold, juicy,' he says. 'It’s so easy to juice an apple and turn it into sorbet.'” —The Washington Post(November 2, 2011), Chicago Sun-Times (November 9, 2011)
"Derek Ingraham is a meat-and-potatoes guy. When he’s in his own kitchen, entertaining friends, the executive chef at the Jasper Park Lodge likes nothing better than to brine a chicken, stuff it with onions, garlic and carrots, and roast it in the oven... Cookbook favourite: THE FLAVOUR BIBLE by Karen Page and Andrew Dornenburg. It doesn’t leave my desk, I look at what goes with what. For those days when your head is not in it.” —Liane Faulder, Edmonton Journal(November 2, 2011)
"Plymouth pilgrims didn’t drink pumpkin martinis, as far as we know. But that doesn’t mean you can’t break with tradition and pair liquor with the food on the Thanksgiving table. Though wine is the conventional go-to beverage when pairing food and drink, spirits and cocktails can make for some interesting match-ups and add a little novelty to the menu. Even Andrew Dornenburg and Karen Page, authors of the just-released FOOD LOVER'S GUIDE TO WINE, love to pair cocktails with food from time to time, especially this time of year. 'One of our favorite combinations of the season is an apple cider martini (made with cider, apple puree and vodka, rimmed with melted caramel and crushed peanuts) served with dishes made with pumpkin or winter squash — from pumpkin ravioli or risotto to butternut squash soup. The flavors meld beautifully, and scream ‘Fall!’' say Dornenburg and Page. They also like chocolate and banana as a cold-weather dessert combination and vote for a banana cake served with a chocolate decadence martini (made with vodka plus white and dark chocolate liqueurs, and which also can also be rimmed with crushed peanuts or walnuts....Liquor doesn’t come with built-in guidelines like the white-wine-with-chicken mantra (though that rule gets broken successfully quite often these days). But the basics of pairing are the same — look for flavors in the drink that will either complement or nicely contrast the food being served. 'Food lovers too often forget that the flavors on their plate are strongly influenced by the flavors in their accompanying glass. Instead of taking the risk of having them clash, it’s important to think about their flavor compatibility and ensure that each is enhancing the other,' say Dornenburg and Page." —Michelle Locke, The Associated Press(November 1, 2011)
"Karen Page, co-author with Andrew Dornenburg of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT. The 'sugar' side of brown sugar brings out the inherent sweetness in vegetables, such as carrots, squash and sweet potato, says Page. Its molasses component unifies their unique flavors. 'It’s a flavor emphasizer,' Page says. But a balanced savory dish also needs sweet notes. Brown sugar can add those while boosting other warm tones, such as the smokiness in a bacon-spiked stuffing or the heat in a spice-rubbed turkey. The autumnal warmth of brown sugar also recalls childhood comforts, like oatmeal with butter and brown sugar. 'It’s a feeling thing,' says Dornenburg. 'It’s brown, you’re looking outside and seeing brown colors. It makes sense to my body for that reason.'” —The Washington Post(November 1, 2011)
Miss Tam Chiak
"One of the greatest pleasures of gastronomy is the coming together of all aspect of the dining experience: great ambiance, service, food and drinks. However these kind of dining experiences are typically reserved for special occasions as they usually come with a pretty hefty price tag. At The Tastings Room, the overall concept works with its emphasis on wine and food pairing at affordable price. Started by former banking professional Timothy Tjendra who wanted to create a food and wine pairing concept, the 3.5-month-old casual wine bistro offers an extensive menu of French and Italian dishes, and a new range of brunch menu all prepared by renowned chef Elvin Chew. With reference to a book WHAT TO DRINK WITH WHAT YOU EAT [featuring] America's best sommeliers, Timothy paired the dishes with 50 unique and interesting selections by the glass from his extensive wine list. Each dish comes with recommendations and its wine list offers small tasting portions of wine from $7. Through a perfect marriage of food and wine, both their flavors get enhanced." —Maureen Ow aka Miss Tam Chiak / Singapore Food Blog (October 28, 2011) By Lettie Teague
"Fall Book Preview: The fall is a fertile publishing season and I’m confident these four new wine books will likely endure for many seasons more:THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg (Little Brown). This wine-and-food-savvy couple are the award-winning co-authors of many previous definitive guides (THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT, among others) but with FLGTW they’ve taken an interesting approach, asking star sommeliers their thoughts on topics that range from favorite grapes, regions and pairings to how and when to drink wine. Although said sommeliers are all big names in the business like John Ragan of Eleven Madison Park and Andrew Myers of CityZen in DC, the effect is remarkably down to earth, almost chatty and often fun. A piece of advice from John Ragan: "Don’t be afraid to say exactly what you are looking for. Don’t be afraid to say ‘I don’t like wine that tastes like tomatoes.’” —Lettie Teague,The Wall Street Journal(October 27, 2011)
"On seeing Karen Page's and Andrew Dornenburg's FOOD LOVER'S GUIDE TO WINE I had the chutzpah to think 'Steve Jobs would like its look.'...Second instant impression of FOOD LOVER'S GUIDE TO WINE: It seems destined to medals equal in number to what Soviet Army generals wore." —New York Times wine writer Howard G. Goldberg, via Twitter @howardggoldberg (October 27, 2011)
"R.J. Julia Events: Events will take place at 7 p.m. at the bookstore, 768 Boston Post Road, Madison, except as noted. Tickets are $5, which can be applied to the cost of the featured book, except as noted. All events require reservations: 203-245-3959 or http://www.rjjulia.com...On Nov. 1 chef Andrew Dornenburg and journalist Karen Page, who are husband and wife, will talk about their book THE FOOD LOVER'S GUIDE TO WINE (Little, Brown, $35)." —Carole Goldberg,The Hartford Courant(October 27, 2011)
"Kimberly Hasselbrink's blog The Year in Food is an illuminating guide to seasonal cooking with smart recipes, fun and approachable writing, and beautiful, saturated photography. Its spare aesthetic and impassioned, totally relatable tone make it a joy to visit on a regular basis — more often than not, we find ourselves wanting to move in. Here's what Kimberly has to say about her blog....What are your favorite food and cooking resources? I swear by THE FLAVOR BIBLE. It's such a great jumping-off point for recipes." —"Sites We Love, " Saveur.com (October 27, 2011)
"Top 5 Books for Wine Lovers: Wine can be an intimidating subject for many people. With so many wines,
varietals, vintages, and regions, it can be hard to know where to
start...Here are five books I think every wine lover would enjoy and learn a lot
from. Combined with liberal tasting, these books should relieve any
fears and answer most of your questions...WHAT TO DRINK WITH WHAT YOU EAT
by Andrew Dornenburg and Karen Page.
The mania for 'matching' food and wine is, too often, another reason to be nervous about wine, like you might kill someone if you make a poor choice. This book is refreshingly straightforward yet erudite and inclusive, and it makes suggestions that include beer, spirits, coffee, tea, and even water. There are two basic sections: One is alphabetical by beverage type with pairing foods listed; the other is alphabetical by food type or ingredient with pairing beverages listed. Sprinkled throughout are the thoughts of sommeliers, chefs, and restaurant and wine professionals that add insight to the very direct format of the book." —Warren Gregory, Minneapolis City Pages (October 24, 2011)
"I have come to rely on a few cookbooks, truly deep and well-researched
books that never fail. I have collected many, over 150 in my home
kitchen alone. If I had to choose a few they would be Larousse Gastronomique, The French Laundry Cookbook by Thomas Keller, On Food and Cooking by Harold McGee, CULINARY ARTISTRY by Dornenburg and Page, and Food by Waverly Root.” —Chef John Foster, who heads the culinary program at Sullivan University, Kentucky Forward (October 24, 2011)
"There's one book I was given as a gift and I bring it to work every day:CULINARY ARTISTRY by Andrew Dornenburg and Karen Page." —Chef Roger Waysok, chef, South Water Kitchen in Chicago (October 22, 2011)
"Fifty years ago this month was the first publication of Julia Child's Mastering the Art of French Cooking...Last night I went to a wonderful panel discussion [celebrating the book's 50th anniversary] and there was a large screen playing segments from her series 'The French Chef' — and in every segment, there was always a glass of wine on her cooking counter or as she sat down to the table because for Julia, of course, you couldn't have a proper meal without a glass of wine, and the two complemented each other. And my guests today will help illustrate why that is so important, and tell us a little bit about American wines, and why there was for a long time this disconnect, because Julia Child really brought that back to us and said, 'This is what you should eat and drink with dinner.' My guests today are Karen Page and Andrew Dornenburg, the authors of so many wonderful books, and their newest book is called THE FOOD LOVER'S GUIDE TO WINE but their other books are WHAT TO DRINK WITH WHAT YOU EAT, THE FLAVOR BIBLE, which I love — it IS a bible, BECOMING A CHEF, THE NEW AMERICAN CHEF, so many books! And I welcome them today to talk specifically about their new book but also about American wine because it has a history that a lot of us are not aware of....I have to say, I was expecting 'another big wine book' you'd have to plod through...but it's not that at all. I LOVE this book!" —Culinary historian and host Linda Pelaccio, "A Taste of the Past," Heritage Radio Network (October 20, 2011)
"Maybe it's because my first Alsatian-style choucroute (sauerkraut) was
served with a fantastic Alsatian pinot blanc, a Domaine Martin
Schaetzel, I tend to think of whites from France's Alsace region when it comes to sauerkraut because the wines interact so well. I also like a good muscular French rose.
Those pairing pros, Andrew Dornenburg and Karen Page, recommend Alsatian or German kabinett riesling with choucroute in their book, WHAT TO DRINK WITH WHAT YOU EAT. Under the generic heading of sauerkraut they suggest: Alsatian gewurztraminer; dry riesling, especially a German kabinett; darker German beer or lager. As for the Reuben, Dornenburg and Page don't recommend a wine. Instead, they go with beer, especially a dark lager, and Dr. Brown's Cel-Ray soda.
In the end, though, what matters is what you like. Why not experiment?" —Bill Daley, Chicago Tribune (October 11, 2011)
"Since we're going to be talking about books more on Chow Bella, we wanted to start with my list of favorite cookbooks...There are some historically important and eternally useful books like Mastering the Art of French Cooking and The Joy of Cooking but if you ask me what books I use the most, those aren't it. Here's a list of what I always have stacked right now in the kitchen or on the nightstand, in order of handiness: 4. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg: I'm the first to tell you that you can make anything delicious with salt, pepper, olive oil and high heat. My son likes to think that cooking is throwing a handful of every single herb and spice in the cabinet. When I first started cooking, I wanted to make up recipes and use loads of different seasonings but it was always hit or miss. However, if you've already learned that less is more and you're pretty comfortable in the kitchen and want to take your cooking to the next level, check out this incredibly detailed and interesting encyclopedia of common and interesting flavor combinations and applied techniques. This is the perfect book to use when inventing recipes. All professional chefs should have a copy of this book in their office. This is the Flavor Bible, indeed." —Jennifer Woods,Phoenix New Times (October 11, 2011)
"Chef Quinn Hatfield co-owns and manages this eponymous establishment [Hatfield's in Los Angeles] with his wife Karen. Hatfield's was one of Bon Appetit magazine's Best New Restaurants in 2010 and has a Michelin star....Q. What book most influences your food, cookbook or otherwise? A. Andrew Dornenburg and Karen Page's CULINARY ARTISTRY....Chef Michael White is the executive chef and owner of Marea. Osteria Morini, and Ai Fiori, three of Manhattan's finest restaurants. Marea is the star of the crown, with its seafood-based menu hauling in two stars from the Michelin Guide. Jared Gadbaw is chef de cuisine of Marea....Q. What book most influences your food, cookbook or otherwise? Jared Gadbaw: THE FLAVOR BIBLE by Andrew Dornenburg and Karen Page." —Marissa Guggiana, OFF THE MENU: Staff Meals from America's Top Restaurants (October 11, 2011)
"This week's Site We Love is Beyond the Plate, where food lover and photographer Danielle Tsi provides compelling recipes alongside gastronomic backstory on farmers, foodstuff, and food happenings in and around San Francisco. Lush, spare photography provides the backdrop for informative posts on local and sustainable food movements as well as Bay Area-inspired restaurant reviews and recipes. Here's what Danielle has to say about her site...Q. What are your favorite food and cooking resources? A. ...Some gems that I could never part with are Marcella Hazan's Essentials of Classic Italian Cooking, Jamie Oliver's Cook with Jamie, Yotam Ottolenghi's Plenty, THE FLAVOR BIBLE, and Claudia Roden's The New Book of Middle Eastern Food." —"Sites We Love," Saveur.com (October 7, 2011)
"One of the finest in the business when it comes to modern British fare tells us what he’s loving right now: Mary Queen of Scots executive chef Chris Rendell grew up in Melbourne enjoying a hybrid cuisine comprised of dishes from his English father’s traditional British Isles favorites....[Beloved] Cookbook:The amazing one-stop resource for both the professional and home chef alike.THE FLAVOR BIBLEby Karen Page and Andrew Dornenburg [is] one of the essential go-to cookbooks. The years they spent putting this together for chefs to have on hand is incredible. To find the depth of knowledge and experience in one place is amazing. It’s a book that will draw you in and you will find yourself using it as a reference no matter how much or how little experience you have in the kitchen." —TheDailyBeast.com (October 4, 2011)
"More Fall Books: Some major tomes coming down the pike:
What: THE FOOD LOVER'S GUIDE TO WINE Who: Karen Page and Andrew Dornenburg When: November 3 Why: The husband-and-wife team are among the most highly-esteemed authors in the food world and rightly so. As with their previous books, PaDorn breezily share copious amounts of good information about food and wine. Quality-of-life improvements are guaranteed." —Charlie Suisman, ManhattanUsersGuide.com (October 4, 2011)
"Simplifying the Subject: In writing THE FOOD LOVER'S GUIDE TO WINE, internationally acclaimed authors Karen Page and Andrew Dornenburg set out to simplify the subject, using the fresh perspective that if you love food, you know flavor — and you can master wine. This guide celebrates wine as an all-American beverage that is a key part of our country's history and culture. It provides an A-to-Z reference profiling more than 250 different wines by grape, region, weight, intensity, flavors, food pairings, notable producers, and more. Laced throughout are sidebars that tell you how to find wines you'll love based on the foods you love, plus insider tips like '10 Secrets for Getting More Pleasure from Wine' and '150 Wines Under $15.'" —Drinks magazine (Fall 2011)
"Chef Jason Bauer runs the kitchen at Bauer's Brauhaus in Palatine where
he makes his own sausages and cooks German fare with local ingredients....Do you have a favorite cookbook? I have so many cookbooks that it's
difficult to pick one, but my most valuable one is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. I love this book; it's more of a reference than anything else. It lists every ingredient you can think of, and tells you what it pairs well with. It's a must-have." —Sally Eyre, Chicago Daily Herald (September 26, 2011)
"Me: I love a good cookbook...and I have plenty of shelves and boxes full to prove it. But as I stated before, I have a 'working' bookshelf that holds some tried and true favorites that never get stuffed into boxes for any period of time. Do you have any personal favorite cookbooks? Ones that would (or do) stay on your 'working' bookshelf?Lisa: My working bookshelf includes The Joy of Cooking, THE FLAVOR BIBLE, Ratio, and a ton of community and Junior League cookbooks from all over the state of Texas." —Lisa Fain, author of The Homesick Texan Cookbook, as interviewed on girlichef.com (September 20, 2011)
"5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Around these parts, we talk a heck of a lot about the notion of 'scorpacciata' a term that means consuming large amounts of a particular local ingredient while it's in season. We do our best to eat that way as often as we can, but Blackberry Farm's executive chef Joseph Lenn really puts his money where his guests' mouths are, serving multi-course meals, made from seasonal, farm-fresh products and produce, grown just a few feet away from his kitchen. Here's how he keeps things fresh on the farm, all year 'round....3. Research It.
Search online for tips – such as at a local university’s agricultural websites – for people that live down South, The University of Georgia has great resources. This will provide tips such as seasonality, how-to and overall advice. Local Harvest is also a good resource as it lists small farms, farmers markets, and other local food sources from all around the country. CULINARY ARTISTRYis a fantastic reference book that discusses seasonality, ingredients and what pairs well together." —CNN's Eatocracy.com (September 19, 2011)
"The two most anticipated reference books are THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg (Little, Brown) and The Oxford Companion to Beer (Oxford Common Press)." —Paris Cookbook Fair newsletter (September 2011)
"Brad Arguello, exec chef of the Über Sausage, on the hotness of Ashton Kutcher and the merits of mustard...One book that every chef should read: CULINARY ARTISTRY. It helps you pair different ingredients together so you can create your own twist on meals rather than following recipes." —Lori Midson, Westword (September 14, 2011)
"Even though he keeps a busy schedule — working as sous chef at Margot Cafe and Bar by day and instructor at Viking Cooking School by night — William Lawson manages to keep things fun in the kitchen....Please name your favorites in the following categories: ingredient, book, and tool. Ingredients: Pork, garlic, butter, honey, seasonal fruits, vegetables and good wine. Cookbooks: Cafe Boulud Cookbook by Daniel Boulud, Bouchon by Thomas Keller, and CULINARY ARTISTRY by Andrew Dornenburg and Karen Page." —Jennifer Justus, The Tennessean (September 6, 2011)
"On a steamy August afternoon in New Delhi, Anoop Prakash, managing
director of Harley-Davidson India, allows himself the luxury of a cold
glass of Stella Artois beer in the middle of a working day....Outside work, Prakash and his wife Gita, who have been married for 10 years and have two daughters, are devoted to good food. When the couple go on holiday, they plan their itinerary around meals.
Their favourite culinary holiday was in Madrid, Spain, around five years
ago, and they swear by Andrew Dornenburg and Karen Page’s book CULINARY ARTISTRY, which focuses on flavour combinations." —Rudraneil Sengupta, LiveMint.com (September 2, 2011)
MAS TO MILLERS
"Justin Hershey is executive chef of Zinc where he creates seasonally inspired, locally acquired dishes....Most-used cookbook: THE FLAVOR BIBLE." —MasToMillers.com (August 27, 2011)
"Some ingredients are disliked by so many people that we had to ask
ourselves: Why? Karen Page and Andrew Dornenburg, co-authors of THE FLAVOR BIBLE, say, 'It's not that they're inherently unlovable. Sometimes their weaknesses (whether flavor or texture or intensity) are simply their strengths carried too far' — a trait that goes for people as much as food. Here are new ideas for cooking six unpopular ingredients that will turn almost anyone into a fan...Beets: Whether it's their moderate-to-loud flavor, unusual slipperiness or
surprising sweetness, some people don't quite know what to make of
beets. But Page and Dornenburg love their earthy taste and the soft-firm
texture they take on when cooked. The best way to make these antioxidant-rich vegetables taste delicious is pairing them with contrasting ingredients. That can be a salty, creamy cheese (e.g., goat or blue), toasted nuts (e.g., walnuts or almonds) — or both. 'The creamy and crunchy elements serve as counterpoints to the beets,' the husband-and-wife team say." —Lynn Andriani, O magazine (August 26, 2011)
"Interview with a Chef: Jon Blackford of A Restaurant....Favorite cookbooks: Charcuterie by Michael Ruhlman and Brian Polcyn, THE FLAVOR BIBLEby Karen Page and Andrew Dornenburg, and anything by Paul Bertolli of Chez Panisse fame." —Anne Marie Panoringan, OC Weekly (August 25, 2011)
"One of the hallmarks of truly talented chefs is their ability to skillfully manage flavors. Like visual artists, who necessarily recognize how colors and textures contrast and complement, culinary craftsmen need an appreciation of how flavors work together — and when they don't....One remarkable resource for gaining insight into the subject is THE FLAVOR BIBLE, a book by Karen Page and Andrew Dornenburg. The book is a culinary thesaurus of sorts, cross-indexing flavors with the ingredients that harmonize with them. Look up 'onions,' for example, and the 'Bible' describes how that particular flavor 'works,' what ingredients, spices, and condiments are compatible, and why. THE FLAVOR BIBLE is a volume worthy of a place on every professional chef's bookshelf." —Hugh Robert, MassLive.com (August 23, 2011)
THE COOKBOOK BLOG
"Jon Shook and Vinny Dotolo are the chefs behind the highly acclaimed Los Angeles restaurant Animal, as well as their newly opened second restaurant in the city, Son of a Gun. Since Animal first opened, the pair have been named Best New Chefs of 2009 by Food & Wine magazine, and were featured in such publications as The Wall Street Journal, The New Yorker, and The New York Times. But before they were serving dishes like 'pig ear, chili, lime, fried egg,' they were starring in a Food Network show about their catering business, called 2 Dudes Catering. Shortly after, they released their first and (so far) only cookbook, Two Dudes, One Pan. We sat down with Dotolo and Shook at Son of a Gun to talk about their younger days, the business of cookbook writing, and whether or not to shoot a squirrel in the head. Here’s what went down....CB: Okay. Do you guys have any specific cookbooks that you want more people to know about? Jon Shook: My go-to book is CULINARY ARTISTRY. It’s Karen Page and Andrew Dornenburg. They also did THE FLAVOR BIBLE, which I have. They did BECOMING A CHEF. They’re good books." —Noah Galuten, TheCookbookBlog.com (August 23, 2011)
"Interview with chef Colleen Clawson of Big Sky Cafe in St. Louis....Q. Favorite cookbooks?A. THE FLAVOR BIBLE, The Herbfarm Cookbook, The Art of Simple Food." —Emily Wasserman, Riverfront Times (July 27, 2011)
"Some of the world's most legendary culinary clans gathered last month for the 26th Annual Chefs' Tribute to Citymeals-on-Wheels' titled A Taste of Home: Star Chefs and Wineries Celebrate Family Feasts....Pictured: Karen Page, Bill Bratton, Rikki Klieman, Marcia Stein, and Andrew Dornenburg." —NYSocialDiary.com (July 26, 2011)
"When Amy and I were planning our Bitecation to Sedona, we had no idea that we would meet so many amazing people. One such person was the consumate professional and gentleman, L'Auberge de Sedona Executive Chef David Schmidt. With a long history in the culinary field (including Pointe Hilton Squaw Peak, T.Cooks, Orange Tree Golf Resort, Michael’s at the Citadel and Olive & Ivy) and a knack for telling a great story, we thought it best to let him do the telling....Q. Do you have a favorite cookbook or reference guide?A. I like many cook books and my favorite reference guides are CULINARY ARTISTRY and Larousse Gastronomique." —PhoenixBites.com (July 25, 2011)
"Q. What wines can you drink with asparagus? A. Asparagus and wine, oy! Asparagus can make an ill-chosen wine taste too sweet or metallic....Andrew Dornenburg and Karen Page offer other wine recommendations, some based on how the asparagus is served, in their useful pairing guide, WHAT TO DRINK WITH WHAT YOU EAT. Asparagus with butter or hollandaise sauce? Try Chablis, unoaked chardonnay. Chilled? A French Pouilly-Fume or an Alsatian riesling. 'You can make asparagus or artichokes more amenable to pairing with wine by serving them with a cheese sauce,' write Dornenburg and Page." —Bill Daley, Chicago Tribune (July 19, 2011)
"If you're sampling an ounce of wine from a $100 bottle or trying to decide which Pinot Noir is your favorite, you'll probably want just the right food between sips. At Brix Wine Bistro, where there are more than 64 wines served by the ounce or by the glass, executive chef Erik Rickard develops those wine-friendly morsels. Rickard, 26, is an Omaha native who graduated from Elkhorn High School
and completed studies, with honors, at the Le Cordon Bleu College of
Culinary Arts in Austin, Texas. He started work at Brix in February...Q. Do you have a favorite cooking show or book? A. I work so much I don't have time to watch cooking shows. The book I like is CULINARY ARTISTRY. It talks about flavor pairings. It's a good reference book. It's not a cookbook. It's just saying here are foods that pair well together. I don't really follow recipes. I just look at the main ingredients. One look at a lasagne: OK I can make it my own from there. I think the home cook over-complicates what cooking is. Just do it." —Jane Palmer, Omaha.com(July 14, 2011)
"In this week's Three Course Meal, we gave you a look at Scott Gottlich, chef/owner of Bijoux and chef/partner at The Second Floor, and his thoughts on the national food scene. In today's installment, we ask Gottlich for his thoughts on dining in Dallas. Since Gottlich kept his answers short, we're putting Three Course on a diet this week and giving you the rest of our Q&A....Q. What are your top five favorite cookbooks? A. Larousse Gastronomique, Simply French, Jean-Louis' Cooking with the Seasons, CULINARY ARTISTRY, and The Fat Duck." —Jenny Block, Dallas Observer(July 7, 2011)
"THE FLAVOR BIBLE: The Ultimate Culinary Reference. I have been cooking for years and I enjoy it. Most often, I cook simple things and I have my favorites that I cook over and over. Despite being happy with my favorite recipes, I recently discovered a book that has brought more flavor to what I thought were already pretty good dishes. It has taught me how to use the many little bottles of dried herbs in my pantry and thrilled me with the fun of tasting food in a more adventurous way than I had ever imagined. I am talking about 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. They also wrote the IACP award-winning book WHAT TO DRINK WITH WHAT YOU EAT. THE FLAVOR BIBLE is the culmination of several years of research and testing and is purely a reference book; you will not find recipes in THE FLAVOR BIBLE. What you will find is a treasure trove of what foods go with what other foods and, simply stated, how to cook them. If you are a beginning cook you may need to invest in a cookbook with recipes to hone your techniques rather than changing up your recipes. However, if you are a seasoned cook you will probably already know how to fry, grill, pan roast, roast or sauté and adding or changing out an ingredient that the book recommends will not phase you. My daughter is a firefighter in San Francisco and cooks dinner regularly at the fire house. She complains that she is tired of the same old thing, even though she is a great cook. Last week she was coming to dinner and I already had zucchini and butternut squash and bought some tilapia at the store. After checking THE FLAVOR BIBLE I discovered that feta cheese, unsalted butter and basil go well with zucchini and that rosemary and orange go well with butternut squash and a good way to cook tlapia is to poach it. My daughter was very impressed with my dinner! She liked the flavors that were new to her at my table. She now also owns a copy of the book and is thrilled to be able to vary and improve her dishes....I highly recommend this book to anyone looking for a reputable source for flavor combinations and new ideas." —Angela, Draeger's Cooking School blog (July 6, 2011)
"A bucket of fast food chicken and fine wine may seem like an oxymoron,
but fried chicken, like all foods humble or exalted, can be matched
with wine if you choose wisely.
Fried chicken with a fine rose Champagne used to be one of my favorite food and wine pairings because the bubbles seem to counter any grease while the slightly yeasty flavor of the wine matches the crispy battered coating of the chicken. Andrew Dornenburg and Karen Page famously paired wines with specific brands of fast food fried chicken in their book WHAT TO DRINK WITH WHAT YOU EAT. (Popeye's? Dry Spanish sherry. KFC? Alsatian gewürztraminer, pinot noir)." —Bill Daley, Chicago Tribune (July 6, 2011)
"McDonald's Famous Former Employees: Andrew Dornenburg. Chef and James Beard Award-winning author of culinary books, including THE NEW AMERICAN CHEF worked at McDonald's in the mid-1970s.
He notes: 'Having my first job at McDonald's definitely taught me how to get organized in the kitchen, and to work fast and as part of a team. It taught me the importance of a clean kitchen and good work habits.'" —WalletPop.com (July 6, 2011)
"As culinary school continues to crank out top performers in this ever growing industry, Chef Joe Johnson continues to stay steps ahead of the new comers. Choosing the Culinary Institute of America as his top choice for the perfect culinary education, and also working in highly praised restaurants such as Centro Vinoteca and Tribeca Grill with some of the industry's leading chefs, I recently got a chance to catch up with my fellow CIA alum, fresh off of his win from Bravo TV's new hit show 'Rocco's Dinner Party'.... Q. What's your favorite food book? A. It's CULINARY ARTISTRY written by Andrew Dornenburg and Karen Page." —Christopher Stewart, EatingFabulously.Blogspot.com (June 26, 2011)
Rockford Register Star
"John Branyan has been executive chef for Garrett’s, Mary’s Market, Five Forks, University Club, Harvest Moon Cafe and Mary’s Bistro and has worked at restaurants in Chicago, North Carolina, Virginia, New York and Atlanta. He is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He now lives in Rockford with his wife, Elizabeth, and three children; Benjamin, Abigail and Isabel. Branyan is working on opening a restaurant in the Edgebrook Center with business partner Kyle Vavra. The name of the restaurant is MashUp; it will feature dishes based on old comfort-food classics....Favorite books:Breakfast of Champions, Kurt Vonnegut; Kitchen Confidential, Anthony Bourdain; CULINARY ARTISTRY, Andrew Dornenburg and Karen Page." —Kevin Haas, Rockford Register Star (June 18, 2011)
edibleMARIN & WINE COUNTRY
"The memories and pleasures of chefs are at the beating heart of their selves, as well as in their food....For the premiere appearance of The Escoffier Questionnaire, I posed my questions to chefs John Stewart and Duskie Estes. Side by side in print, as well as at home and in the kitchen, they are the co-owners of Bovolo Restaurant + farm and Zazu, both in Healdsburg, CA, and Black Pig Meat Co. based in Santa Rosa, CA (www.bovolo.com). Duskie recently took her skills and passion for local food national with her appearance on the TV show, The Next Iron Chef. The couple was crowned 'Prince and Princess of Pork' at the Cochon 555 Napa event in March of this year....Q. What book most influences your food, cookbook or otherwise? A. Duskie: At this point, THE FLAVOR BIBLE. John: I read a bunch of Wendell Berry and Joel Salatin." —Marissa Guggiana, edible Marin & Wine Country (Summer 2011)
"My favorite non-cookbook books: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. Not a cookbook and not vegan, this reference book is a guide to hundreds of ingredients, including herbs and spices, with insights into getting the best flavor from them, as well as layering and balancing flavors. This is a book for serious cooks who want to know more about the flavors of ingredients and how to combine them." —Robin Robertson, bestselling vegetarian cookbook author, VeganPlanet.blogspot.com (May 29, 2011)
"Summer may finally be almost here — Happy Memorial Day weekend, by the
way — but in California it's just another wine season. And so as you
trade our bottles of Cabernet for Riesling, we bring you our Top 10 Essentials For a Wine-Happy Summer. And yes, yoga is involved. It's California, after all. Turn the page...8. WHAT TO DRINK WITH WHAT YOU EAT: Five years and counting, this book by Andrew Dornenburg and Karen Page is still our favorite wine pairing guide. Mainly because it isn't so much a guide, but a brilliant list of flavor suggestions. You can look things up in the standard pairing way - by wine grape, or style of wine or beer (milk, coffee and soda, too). But you can also look up specific dishes (pork barbecue) that can get pretty hilariously specific (Kentucky Fried Chicken pairs well with Pinot Noir and Gewürztraminer). It's the sort of book that's instant summer party fun as you pull out the pimento cheese and mayo-drenched potato salad to stump those California wine geeks." —Jenn Garbee, LA Weekly (May 27, 2011)
"Taste: It's All In the Mind: How we perceive the taste of food is affected by more than flavour....Colour: Other than representing danger and anger, red also increases the appetite, which may explain why so many fast-food chains adopt the colour in their signage and decor. In her book FLAVOR BIBLE: The Essential Guide to Culinary Creativity, food expert Karen Page claims that the deeper the colour of a food (she uses berry sorbet as an example), the more flavour is perceived (‘perceived’ being the operative word here)." —Oliver Robinson, Time Out: Dubai(May 25, 2011)
"A few months ago, our office was discussing the possibility of a new department in the magazine — all about food. The lead editor sent around an email requesting suggestions for what might be included in the new department. My suggestion? Tell us what herbs and spices go best with which basic foods and which food flavor combinations are the most appealing. Well, it appears that a whole big book has been written on that topic: THE FLAVOR BIBLE. And since we sell the book through our shopping site, I went right to the back room and purchased a copy. What a gem of a resource the book is! I've used it when making cream of asparagus soup (dill is a good herb to add), rhubarb crumble (add some ginger, I would have used nutmeg) and salmon (garlic, lemon, lime or heavy cream — yum!). The book is arranged in alphabetical order, so it's easy to find any food. It also has special flavor affinities for many foods, such as pork+peaches+balsamic vinegar or figs+lemon+rosemary. I would never have thought to put peaches with balsamic vinegar. As the veggies and fruits in my garden begin to ripen, I'm sure I'll frequently be consulting the book to find the best combinations to concoct my own special recipes.'" —Heidi Hunt,Mother Earth News (May 24, 2011)
BOOKSHOP SANTA CRUZ
"For our spring 2011 Trusted Source Program we asked Kendra Baker, co-owner of the scrumptious Penny Ice Creamery, to recommend some of her favorite culinary books...CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. I can't believe my good fortune so early in my career (before culinary school even). I think I actually bought it at Book Shop Santa Cruz, and it remains with me to this day. CULINARY ARTISTRY encourages the reader to embrace cooking as an art form. It gently guided me away from recipes and gave me confidence in developing dishes through instinct and thoughtful composition. The ingredient lists and collection of menus are amazing resources, and a wonderful starting point to begin the exploration and development of personal culinary style. Each day as I reflect on the experience of our customers at The Penny, I gain new respect for Dornenburg and Page who profoundly understand the intricacies of creating a cohesive gastronomic adventure. What is that saying? 'God is in the details.'" —BookshopSantaCruz.com (CA) (Spring 2011)
"What the Chefs Are Reading: It’s no secret that Rhode Island is home to some fantastic chefs. Their dishes excite palates, satiate stomachs and, oftentimes, intrigue minds. But every great chef has his or her moment of recipe-writer’s block — the moment when even they must look to the bookshelves for inspiration. Taking a peek into the libraries of local chefs, we’re certain what they’re reading will inspire you too....THE FLAVOR BIBLE by
Karen Page and Andrew Dornenburg (Little, Brown, 2008). With accolades like the 2009 James Beard Book Award and the 2010 Nautilus Book Award, it’s no wonder that this book is viewed by chefs everywhere as the ultimate flavor-pairing guide. Chef Jake Rojas of Tallulah on Thames in Newport is one of them. 'It allows you to get the creative juices flowing,' he explained. 'If I can’t come up with a dish, that’s what I turn to.' His creations embody Tallulah’s philosophy: modern, local and fresh. 'The book allows me to be inspired by ingredients at the height of their season,' he said. THE FLAVOR BIBLE lists hundreds of ingredients and the flavors that pair well with them, both classic and modern. Pairings like mussels with olives and oranges or scallops with apples and tarragon are what make this book what it is. 'I use this book because there are so many flavor profiles that the ordinary home cook wouldn’t think of,' Chef Rojas said. And it’s duos like these that appear all over the menu at Tallulah. Local lobster with Allen Farms roasted pepper, native cherries, coconut basmati and curry nage anyone? 'It’s about that perfect marriage of flavor,' said Chef Rojas, and that’s exactly what THE FLAVOR BIBLE is all about." —Alex Tillotson, Edible Rhody on EdibleCommunities.com (Spring 2011)
D A L L A S Observer
"Inteview with Meddlesome Moth chef Chad Kelley....Q. What are the cookbooks that no one should be without? A. THE FLAVOR BIBLE. A great resource book that helps me get the wheels turning. When I get 'writer's block' and am looking for ideas, just looking at what items pair well with each other will help me get over that hump." —Jenny Block, Dallas Observer (May 20, 2011)
"10 Excellent New Cookbooks for 2011. 10 of the year’s don’t-miss cookbooks: And finally, for those wondering whether that Beaujolais will pair well
with their paella (answer: yes), don’t miss Karen Page and Andrew Dornenburg’s indispensableWHAT 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, December 2010). Yes, you read the title right — they’ll even tell you whether Perrier or San Pellegrino pairs better with your eel avocado rolls (answer: neither, still water works best here). Easily organized so that readers can search for pairings by either beverage or food, this is an essential resource for foodies and casual diners alike — the authors know you like your McDonald’s and Domino’s Pizza, so you’ll find those here too. It’s also available as an [iPhone] app for on-the-go access (Hachette, January). No more wandering aimlessly down the aisles of the liquor store wondering what would work best with that roast you’ve got in the oven."
—Karen Calabria, Kirkus Reviews (May 18, 2011)
Senior Women Web
"Book Review of THE FLAVOR BIBLE, Listed as One of the Ten Best Cookbooks in the World. Karen Page and Andrew Dornenburg like to suggest what ingredients marry well and what food and wines should be united. They’re well equipped to do so: They’ve already written several award-winning books about food and wine, and their own union – they’ve been married for 20 years — is a great personal and literary success. Page and Dornenburg also like to fire the imagination and empower food and wine lovers. In one of my favorite books, WHAT TO DRINK WITH WHAT YOU EAT, they made making smart wine choices easy even for someone who knows absolutely nothing about wine. Their most recent book,THE FLAVOR BIBLE, was just included on a Forbes list of the 10 Best Cookbooks in the World. THE FLAVOR BIBLE — actually a reference book, not a cookbook — is a guide to hundreds of ingredients and the other foods, spices, herbs and condiments that complement them...Bottom Line: THE FLAVOR BIBLE will encourage you to think creatively and openly and inspire you to get into the kitchen. And it's fun to browse through. Both the home and the professional chef will enjoy exploring its pages and playing with its many suggestions." —Sharon Kapnick, Senior Women Web (May 2011)
"It’s not that often that I’ll review a book instead of an actual food item for this column, but I felt that THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg was worth the departure....I first heard of this book in Food Arts magazine, where it received a positive review. Then I noticed that it was a James Beard Award winner. For those of you who don’t know, James Beard Awards are like the Nobel prizes of the food industry. It’s a really great honor for an author to win one....It is billed as 'the essential guide to culinary creativity, based on the wisdom of America’s most imaginative chefs.' It’s absolutely true. If you’re a person who likes to experiment in the kitchen or would like to, this book is perfect for you." —Dr. David W. Powers, CoffeeScholar.wordpress.com(May 16, 2011)
"Lachlan Colwill is executive chef at Adelaide's Grace the Establishment...Favourite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page." —Michelle Rowe, The Australian (May 14, 2011)
"Interview with chef Nate Hereford of Niche in St. Louis....Q. Favorite cookbooks?A. THE FLAVOR BIBLE. It is more of a thesaurus than a cookbook, it gives you flavor profiles and what goes good with what. Besides that I really dig old cookbooks, like from the beginning of the century. I recently found this awesome website that has hundreds of them, and it is inspiring to see how simple people used to be. Also the Time-Life series from the '60s. My aunt gave me her whole collection a few years ago." —Katie Moulton, Riverfront Times (May 11, 2011)
"Check out THE FLAVOR BIBLE. In this chef's opinion, it is the best tool when learning how to combine flavors and textures." —John Leonardis, Examiner.com (May 10, 2011)
The Gracious Pantry
"Clean Eating Watermelon Salsa: I must admit, I was skeptical about combining basil with watermelon. But THE FLAVOR BIBLE insisted that basil did indeed complement watermelon, so I went with it....WOW! Nobody could stop eating it. Me especially. The entire 4 cups were gone before dinner was finished." —Tiffany, TheGraciousPantry.com (May 9, 2011)
"Bestsellers: Literary Bookpost Rowan bestsellers: ...3) WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, by Andrew Dornenburg and Karen Page." —Salisbury (NC) Post (May 8, 2011)
"Top 10 Chef Books:
The Professional Chef, On Food and Cooking, BECOMING A CHEF, The Soul of a Chef, THE FLAVOR BIBLE, The Making of a Chef, The Escoffier Cookbook, Larousse Gastronomique, and Le Repertoire de la Cuisine." —CulinaryCentral.net (May 2011)
"10 Best Cookbooks in the World: Forbes chose the 10 best cookbooks published over the past hundred years: Larousse Gastronomique (1938), Time-Life's The Good Cook (1978-1981), How to Cook Everything by Mark Bittman (1998), Jamie's Kitchen by Jamie Oliver (2003), On Food and Cooking by Harold McGee (1984), Japanese Cooking: A Simple Art by Sidzuo Tsuji (1980), How to Cook by Delia Smith (2001), The Book of Jewish Food by Claudia Roden (1996), Seductions of Rice by Jeffrey Alford and Naomi Duguid (1998), and THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (2008)." —Alex Munipov, Forbes (April 28, 2011)
"'I love food more than just about anyone I know — certainly more than
most people, and even more than most chefs.' Jenna Johansen, the chef/co-owner of dish, one of the Vail Valley's most highly regarded restaurants, is sitting at her bar, noshing on soups, salads and sweetbreads...Q. One book that every chef should read? A.CULINARY ARTISTRY and THE FLAVOR BIBLE. Since I don't often cook from recipes, the ingredient lists in these books help guide me when I need a little inspiration. It's like having a posse of brilliant chefs at your beck and call." —Lori Midson, Westword (April 28, 2011)
"In an ideal pairing, the wine and the food should be better together than they are on their own. Recommended reading: WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page ($35, Bulfinch) is an excellent reference." —Leil Cardoza, Idaho Statesman (April 27, 2011)
"Interview with 'Top Chef' All-Star Carla Hall....THE FLAVOR BIBLE: I swear by this book. And [Carla] does too. It’s an amazing well, bible, for pairing flavors. Check it out here. You can decide you want to cook with goat cheese tonight, and literally look up items to cook with it. The book helps you to become a more intuitive chef, so that you depend less on recipes." —Dana, NYU MBA, CASA (April 25, 2011)
"THE FLAVOR BIBLE: Recipes are a thing of the past. No, not really, but with this amazing book, they no longer need to be your ownly guides in the kitchen. THE FLAVOR BIBLE (written by Karen Page and Andrew Dornenburg) unlocks the secrets to creating wonderfully creative flavor combinations by answering the question, 'What goes with blank?' Whather an onion, a kiwi or a rabbit, this alphabetically organized reference covers hundreds of ingredients and matches them with the herbs, spices, acids, and seasonings that will produce the best dishes...THE FLAVOR BIBLE is an excellent tool to help you get on the path to creating your own recipes. Following a recipe is not a thing of the past, but with THE FLAVOR BIBLE, it very well could be." —MeetSaucyGirl.com (April 21, 2011)
"Tasty Reads/Five Indispensaible Books for the Home Chef: It would be wonderful if we all could walk into the kitchens of the
world's talented chefs and learn everything they know. Since we can't,
the next best thing is to read their instructions forever captured in
the form of the written word. Cookbooks can be very helpful for the home
cook and the professional chef alike. However, if you want to be able
to open your refrigerator and whip up a five star-worthy dish at home,
you should understand how each and every ingredient works. Here's a list
of five books for foodies and home cooks that will add depth and
understanding to your time spent in the kitchen and with food in
general. That said, let's read! CULINARY ARTISTRY, Andrew Dornenburg and Karen Page. A useful tool in menu planning, CULINARY ARTISTRY arms you with the basics of flavor profiling (which is totally legal, I swear) as well as a primer in cooking seasonally. Blurbs from world-renowned chefs add professional insight into what makes up the core of the cooking world. If you want your four-course dinner party to flow in flavor, reference this book. It leaves a map of the food world at your fingertips." —Katherine Brody,Creative Loafing: Tampa Bay (April 21, 2011)
"This is part one of my interview with Justin Cucci, owner and executive chef of Root Down and Linger....Justin Cucci has spent the majority of his life in restaurants, having taken his first baby steps at the Waverly Inn, a heralded New York restaurant opened by his grandparents more than forty years ago....One book that every chef should read: THE FLAVOR BIBLE, because it's like the religious Bible — but without all the fantasy. And it's about flavors, which is helpful for chefs." —Sarah Terez Rosenblum, Westword (April 20, 2011)
A. My sister introduced me to THE FLAVOR BIBLE, an amazing book that details how flavors work together and offers thousands of combinations. With the correct approach, pretty much any flavor that works as a savory dish can work in a sweet dish. So dishes outside of the world of chocolate inspire our brainstorming." —Sarah Terez Rosenblum, Express Milwaukee(April 20, 2011)
"7 Books Every Chef Knows About That Will Make You A Better Cook: Here is something that might surprise you. Chefs don’t read cookbooks...That being said, that doesn’t mean we aren’t constantly studying to try to improve our craft. Learning to cook by recipes is like learning to read by memorization you’ll be able to recognize words but for the most part won’t know what to do with them. The following will introduce you to the true secret of becoming a great cook: technique, science and inspiration....1. Larousse Gastronomique (Prosper Montagne). 2. Le Guide Culinaire (Auguste Escoffier). 3. CULINARY ARTISTRY (Andrew Dornenburg and Karen Page). 4. THE FLAVOR BIBLE (Karen Page and Andrew Dornenburg). 5. Sauces (James Peterson). 6. Ratio (Michael Ruhlman). 7. Molecular Gastronomy (Herve This)." —Frank Barajas, San Diego restaurant chef, FoodiesBlock.com (April 19, 2011)
"On the Line: Chef Ross Warhol. Brought up in the kitchen of the venerable Daniel’s, Chef Ross Warhol took his formal training at the Culinary Institute of America at Greystone where he graduated at the top of his class. Since then he’s held the title of executive chef at the Chautauqua Institution’s stunning Athenaeum Hotel, and more recently spent several months as an intern at elBulli in Spain...Currently, Warhol is at Alinea in Chicago under the watchful of eye of the brilliant chef, Grant Achatz....My go-to food reference cookbook:THE FLAVOR BIBLE (Little, Brown and Co., 2008). It is filled with tons of information about flavor profiles and what ingredients pair well with one another." —Christa Glennie Seychew, BuffaloSpree.com(April 2011)
"Meet John Cuevas, the James Beard-nominated new chef at The Crow Bar and Kitchen, who was previously cooking at Muse at Montage Beverly Hills as its executive chef. He's no stranger to OC though, having worked at St. Regis Resort in Dana Point and The Loft at Montage Laguna Beach. Now that he's back in OC, cooking new dishes at the first credited gastropub in Orange County, we got him to answer our standard list of softball questions and also a few probing ones....Favorite cookbooks:
FLAVOR BIBLE, CULINARY ARTISTRY, Tartine." —Edwin Goei, OC Weekly(April 12, 2011)
The Creative Mama
"Today we welcome Katie Goodman of goodLifeEats.com. Katie’s blog is a feast for the eyes with easy to follow recipes and photography that makes us swoon. Welcome Katie! Q. Where do you find the inspiration? A: ...As far as books, right now my favorite book is THE FLAVOR BIBLE. It’s a great way to explore flavor combinations without relying on a true recipe format for cooking. It really inspires creativity. " —Bree, The Creative Mama(April 12, 2011)
DOWNTOWN BOOKS & COFFEE
"Staff Pick: THE FLAVOR BIBLE. The information in this guide is essential for every cook. Whether you're a seasoned professional or just getting started in the culinary world, you'll find the flavor combinations and bits of wisdom extremely useful. If you plan to cook, have this book handy!" —Ryan, Downtown Books & Coffee in Auburn, NY (April 11, 2011)
"Meet the Chef: Andrew Drobac from Brocach Madison...Favorite cookbooks:The New Best Recipe from Cook’s Illustrated Magazine and 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." —Samara Kalk Derby, Madison.com (April 9, 2011)
"Now that winter has at last been relegated to the rearview mirror, spring is upon us, and with it, an ideal time to take some chances and seek inspiration. Nowhere should that be more true than in the kitchen and on your reading list. Here are a few good reads that do double duty....Someone once told me that the most overlooked difference between the professional chef and the practiced home cook is in the attention paid to the balancing of flavors – salty, sweet, sour and bitter. THE FLAVOR BIBLE, first published in 2008 by Karen Page and Andrew Dornenburg, is a home cook’s reference guide to narrowing that gap. Aside from being exhaustively researched, the format is what sets THE FLAVOR BIBLE apart. There are no recipes, simply charts of ingredient combinations that work. You do the rest. For instance, under the entry for 'Duck' are suggested pairings with ginger and kaffir lime leaf. Thai roast duck, anyone? A real idea-generator for the open-minded cook." —Scott Rowson, Columbia Daily Tribune(April 6, 2011)
"Q.When you're looking for inspiration, do you have any
favorite cookbooks you turn to? A. I really do love CULINARY ARTISTRY or THE FLAVOR BIBLE." —Chrissy Camba, Chef, Bar Pastoral in Chicago, Illinois, as told to Restaurant Intelligence Agency(April 6, 2011)
"I am happy to have in the studio today Karen Page and Andrew Dornenburg, award-winning authors of the book WHAT TO DRINK WITH WHAT YOU EAT...which is also available as an iPhone app." —Hilarie Barsky, Martha Stewart Living Radio (April 6, 2011)
"Introducing Top Chef Canada Competitor Connie DeSousa: As you know with Top Chef Canada premiering Monday, April 11th 9pmET/10pmPT, we've decided get to know the 16 TCC competitors a little better. Today we're getting to know Connie DeSousa. She's the Co-Executive Chef
and Co-Owner of CHARCUT Roast House in Calgary (I'm dying to go to this
place having read the rave reviews!)....FNC: Fave cookbook authors?
CD: Karen Page and Andrew Dornenburg co-wrote one of my favorite cookbooks called CULINARY ARTISTRY. This go-to book insightfully reminds and encourages culinarians how best to pair ingredients and flavour profiles like no other I have read. It is a gift to chefs." —Catherine Jheon, FoodNetwork.ca(April 1, 2011)
"THE FLAVOR BIBLE is not really a cookbook in the traditional sense of recipes-divided-into-chapters-by-type-of-food-and-indexed-by-ingredients. What it is is an amazing resource!...Once when I was making Julia Child's Steamed Roast Duck, I had rendered duck fat. [The book] suggested cauliflower, garlic and dill were good friends. I sauteed the garlic and cauliflower in the duck fat, and topped with dill at the end. Magic!...Point is, the book will set you free from what is written and will help you go your own way, without going too far out of bounds, by giving you a clue about time-tested taste combinations you might not otherwise consider. Give THE FLAVOR BIBLE a spot in your cookbook collection. You won't regret it." —Foodiesaurus Regina, HowToEatADinosaur.com (March 31, 2011)
"Though U.S. consumers seem to be incrementally developing a more aware culinary savvy, Herrick feels that we must next embrace the overall European approach of 'stopping to smell the roses' at meal times. Karen Page and Andrew Dornenburg, authors of THE FLAVOR BIBLE, believe that 'the preparation, cooking, and eating of food is a sacrament. Treating it as such has the potential to elevate the quality of our daily lives like nothing else.' This month, use mindful food preparation and enlightened eating as a means to rekindle a more perfect union with that which sustains us above all else — our daily meals. As with life, cooking is a process — enjoy being 'in-progress'." —Daniel Island News (March 23, 2011)
"Adding Flavor to Food: This past Christmas as I was listening to the litany of gifts my nephew had received, one stood out. I went right to the computer and ordered THE FLAVOR BIBLE. This incredible book was written by a husband and wife, Karen Page, a journalist, and Andrew Dornenburg, a chef. As big as a Bible, it is a key reference for anyone who is looking for flavorful, unique combinations. Eight years in the making, THE FLAVOR BIBLE is a landmark book that is sure to inspire cooking innovations...It was created by some of the best talent in the American food world. If you have the creative flair, you will not want to be without this book...Throughout the book are combinations that chef and cooking experts have written about. These will give you more ideas to try than you could ever put together yourself...If you like experimenting with foods and flavors, you will love this book." —Dian Thomas, Meridian magazine (March 17, 2011)
"Chef Todd Schulte is constantly thinking about new sandwiches to feature on the menu at Happy Gillis Cafe & Hangout and the Genessee Royale Bistro — the two restaurants he owns and manages with his wife, Tracy Zinn. Fat City had a chance to discover more about his favorite [things]...One book that every chef should read? It used to be called CULINARY ARTISTRY[by Andrew Dornenburg and Karen Page]. They released an expanded edition. BECOMING A CHEF is a fabulous book that had a lasting impression on me. Maybe THE FLAVOR BIBLE. They take an ingredient like chicken and then look at different preparations and seasons. And then there's a list of all these ingredients that go with it. I look at it every time I sit down to write a menu. I've gone through several copies. Let's say you start with chicken, and it says pistachios go with chicken. So then I look up pistachios and see basil. And suddenly, I've got an idea for a roasted-chicken dish. I bounce back and forth and cross-reference. It's such a cool tool. I don't know if everybody uses it that way, but I love it." —Jonathan Bender, The Pitch (March 17, 2011)
"SD: What’s your favorite cookbook? Levi Carter, executive chef, Clover House Restaurant: CULINARY ARTISTRY [by Andrew Dornenburg and Karen Page]. It’s not exactly a cookbook. It’s got really good pairings and lists of the 10 best things to pair with different items. It’s what I use most often. It allows you to be more creative than just following a recipe." —Alice Levitt, Seven Days in Vermont (March 16, 2011)
"Local best sellers: The Denver area's best-selling books, according to information from the Tattered Cover Book Stores, Barnes & Noble in Greenwood Village, Old Firehouse Books in Fort Collins and the Boulder Book Store. NON-FICTION: 6. 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, $35." —Denver Post (March 15, 2011)
"DrinkArts: Flavor's Good Book: For a growing number of bartenders, THE FLAVOR BIBLE has become an indispensable tool for crafting new cocktails. Kara Newman tipples with the new converts....THE FLAVOR BIBLE contains not a single recipe. Instead, the 2008 release by Karen Page and Andrew Dornenburg includes lengthy listings of compatible flavors or 'affinities' gleaned from feedback from chefs. Bartender fans say the book is a handy 'cheater's guide' for formulating new drinks, or inspiration when writer's block strikes...Erick Castro of Rickhouse (San Francisco) began by leafing through the cinnamon section, which inspired the combination of apple cider and spices [in his Apple Orchard Punch]...Mark Brand of Boneta restaurant (Vancouver) uses the book as a training tool." —Kara Newman, Food Arts (March 2011)
FOODS A PICKY GIRL LIKES
"If someone feels that her recipes are overly restrictive, or in compliance with the prescriptions seem to be like a closed circle, I recommend the book THE FLAVOR BIBLE authored by Andrew Dornenburg and Karen Page. In Estonia it is not sold yet to my knowledge, are relatively expensive, it must purchase order (for example, kriso.ee) and the book is in English, in spite of everything, I recommend it highly!" —Translated from Estonian on the blog Foods a Picky Girl Likes (March 15, 2011)
"As mentioned in the podcast, when in doubt you can always check out WHAT TO DRINK WITH WHAT YOU EAT, by Andrew Dornenburg and Karen Page, an awesome reference guide with loads of wine and food pairing recommendations." —Nita & Holly, sommeliers, Imbibery.blogspot.com (March 12, 2011)
The Portland Press Herald
"We asked 20 southern and midcoast Maine chefs who are participating in
Restaurant Week to write a little about their favorite new ingredient,
food product, book, kitchen tool or trick, restaurant dish — anything
they have discovered during the past year and now can't live without...One of my favoritebooks having to do with food is CULINARY ARTISTRY. It's almost like a Bible in a hotel room; there's a copy in every kitchen. It contains recipes simple to read and easy to follow, also ingredient pairings that anyone from novice to professional cook can use. --Joe Boudreau, chef, Havana South, Portland." —Meredith Goad, The Portland (ME) Press Herald (March 9, 2011)
"Culinary Bibles: 5 Non-Cookbooks Every Cook Must Own: 1. CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. This book is a must-have reference material in any chef's arsenal. It comes in handy every time I am working on new menu items or specials. The format of the book is an alphabetical listing of ingredients with a group of complementing flavors listed for each. It also contains various tasting menus and individual dishes from the nation's top chefs." —SoHearty.com (March 9, 2011)
"This Christmas as I was listening to my nephew read the list of presents he received and one stood out. I went right to the computer and ordered THE FLAVOR BIBLE. It has been a book that keeps on giving. It was written by a husband and wife, Karen Page and Andrew Dornenburg. Karen is a journalist and Andrew a chef. The book is also as big as the Bible. It is a key reference for anyone who likes to combine ingredients to make delicious food. Eight years in the making, THE FLAVOR BIBLEis a landmark book that will inspire the greatest creations of innovative cooks and chefs.” —Dian Thomas, Deseret News (March 7, 2011)
The Reverend Chef
"A Woman of the Book...No, a different one. Jews, Christians, and Muslims (the big three monotheists) are often referred to as 'Peoples of the Book' referring to their/our emphasis on the written Word in our religious practice. Well, I don't just use THE Book religiously, but several others as well. Tonight I'd like to make a shameless plug for a pair of books that were fantastic wedding gifts and oh-so-affordable!First, Andrew Dornenburg and Karen Page's WHAT TO DRINK WITH WHAT YOU EAT: Fan, freakin', tastic. I love their writing style, but way, way, way more than that, it's set up so that you can match what foods you eat to what beverages to enjoy with them or vice-versa. It's also helpful when hosting alcohol-free drinkers because it has suggestions for ALL kinds of beverages under each food heading. There are excellent menus, tips, and other gems from chefs and sommeliers too. And a close second, also by Andrew and Karen (except her name is listed first and I've just got to give major cred to that), THE FLAVOR BIBLE: I have to admit, I haven't used this one as much, but if it were scratch-and-sniff I totally would. It's like the arithmatic textbook of food, except it makes math into a beautiful art that otherwise non-mathematic folk wax poetic about. I know this one is definitely a book that I will live into as I become more comfortable (read: obsessed) in the kitchen. Until then, I can at least appear to be learned." —Elaine Dreeben, ReverendChef.com (March 1, 2011)
"Like soaring architecture, wily crooks and hard-hitting sports, a good beer is something Chicagoans love. Ray Daniels has gone one further: He wants to know exactly what makes a good beer good and use that knowledge to improve the beer-drinking experience. Mr. Daniels, 53, is on a quest to set up universal standards with the goal of instilling a greater respect for the taste and dining possibilities of beer. His effort has earned raves from brewers, critics and chefs. 'Trying to set some standards for beer sommeliers is a wonderful thing for enhancing the reputation of beer in fine dining and in America in general,' Karen Page, the James Beard Award-winning co-author of WHAT TO DRINK WITH WHAT YOU EAT, said. 'Beer’s definitely being taken more seriously.'” —David Lapeska, The New York Times (February 20, 2011)
"Armed with everything from synthesizers to bagpipes, My Dear Disco creates exciting and different dance music with a little something extra. They were local favorites in Ann Arbor while I was at the University of Michigan, but after nationwide tours and appearances at major festivals, they've gathered quite a following. Although I missed their show due to the latest blizzard to attack the Midwest, I was able to chat with Tyler Duncan over the phone....Have you read any good books lately?
Good books, let's see here. Recently read a book called CULINARY ARTISTRY. It's all about cool cooking stuff which I liked a lot." —Amita, The Ruckus (February 20, 2011)
"I had to look to see what would go good with chili. Yes, I was wine pairing our Super Bowl spread. There was no zinfandel, which goes great with chili, so I decided on a red blend from Paso Robles which had about 20 percent Zinfandel. It paired great with the chili. I then started thinking that many of us do not have time to cook elaborate dinners and we sometimes pick up takeout food or make that great one-dish casserole. While it is pretty easy to pair wine with elegant meals, what about the other food? With a lot of help from the outstanding wine pairing book; WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page, here are some comfort food wine pairing suggestions." —Russ Briley, Ventura County Star (February 19, 2011)
"By 2008, Chef Eric Gruber, youthful and energetic, had already accumulated quite a pedigree. He had made stops in Scottsdale, Ariz., Seattle, San Diego and Santa Fe, N.M.; won praise at culinary institutes and country clubs; and impressed in the kitchens of four-star hotels. When he relocated with his family to McCall in fall 2008 to take the helm at Shore Lodge, he brought an assumption of excellence with him....The chef knows his palette well and keeps his edge by continuing to do
his homework, evidenced at least in part by the copy of Andrew
Dornenburg and Karen Page’s indispensable workCULINARY ARTISTRY on Gruber’s desk, its pages thumbed, footnoted and the spine barely holding together." —Rick Overton, Idaho Statesman (February 18, 2011)
"Chef Jennifer Maloney has shucked and baked oysters for Keith Richards
and seen Italy with chef Mario Batali. But she found her place at Cafe
Sebastienne in the Kemper Museum of Contemporary Art, not that far from
her childhood home in midtown...One book that every chef should read? BECOMING A CHEF by Andrew Dornenburg and Karen Page. It gives you a perspective on what it takes. It has good information about how to go about it. You keep your mouth shut and your head down, working hard. It's a good tool for a young cook to read." —Jonathan Bender, The Pitch (February 17, 2011)
"I immediately turned to my favorite reference book on the subject, WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. The following selections are taken at random and are certainly not the only suggestions for the dishes that you might have some questions about. I'm simply going to proceed alphabetically through some interesting food items and offer some suggestions from the book as to what wines you might consider pairing with each dish." —Roy Williams, (Newport News) Daily Press (February 11, 2011)
"Vanessa Miller's kitchen is an oasis. Framed by skyscraping snow banks that reach the second story — probably to catch a glimpse of what smells so delicious inside — the kitchen is a stainless-steel haven on the middle floor of a quaint domain nearly two miles from campus, hardly the typical setting in which a second-semester college senior resides. The wine is poured from bottles arranged neatly on a metal rack, not out of plastic spigots on cardboard boxes. Sitting on the dining table is THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity. The chef is a bookworm these days: the only worm in sight." —Alex Prewitt, Tufts Daily (February 8, 2011)
"Q: Any advice on pairing wine with chicken and waffles?
—Chris Martin, Westchester, Ill.A: Rodney Alex famously poured sparkling wine when serving Orange Crush waffles and Harold's fried chicken for the 'Dirty Bird Bubble Bath' brunch on Sundays at Chicago's Juicy Wine Co. The bubbles gave a certain oomph to fried chicken — anything fried, actually. And the wine's toastiness worked with the yeasty flavor of the waffles.
Andrew Dornenburg and Karen Page also go for bubbly in their book, WHAT TO DRINK WITH WHAT YOU EAT. They particularly like Spanish cava or Italian prosecco with fried chicken served hot or cold. But the duo doesn't stop there. Try a dry Spanish sherry with fried chicken from Popeyes Louisiana Kitchen,' they suggest, or an Alsatian gewurztraminer, pinot noir or dry Spanish sherry with KFC's." —Bill Daley, Chicago Tribune (February 8, 2011)
"THE FLAVOR BIBLE is a book that I've heard a lot about, and now I know why. It's not a new book, but it's new to me. I don't know why it took me so long to finally buy it....This isn't a cookbook, but rather a serious and indispensable reference
book. Have you ever marveled at how chefs successfully combine
seemingly strange ingredients, yet the result is something incredible?
Well, this book cracks the code on how chefs know what goes with what.
For example, the other night on TV I was watching Michael Symon prepare a lobster dish and he said, '...vanilla goes great with lobster.' That was a seriously strange-sounding combination to me. I looked it up in THE FLAVOR BIBLE and, sure enough, there it was. Color me educated.
The book is written in an almost encyclopedic style. It lists an ingredient, its attributes (season, weight, volume, cooking techniques, etc.) and then a simple list of what flavors go well with it. Bold means that several chefs agreed, and bold caps indicates that it was a very popular combination. It's really that simple....If you are at all interested in becoming a more creative, inventive and
resourceful cook this book is a must. It will open a huge new landscape
of possibilities and move you ever closer to Iron Chef status." —John Dawson, PatioDaddioBBQ.com (February 8, 2011)
"I've never been particularly religious. Despite three years of living a stone's throw from the Vatican I don't see that changing anytime soon. If anything, living this close to the pope, I'm bound in the other direction. That said, I have found a book that speaks to me, one that connects things in a way I had never thought of before. Its message is changing my life — at least in the kitchen. That book is THE FLAVOR BIBLE. The authors, Karen Page and Andrew Dornenburg, are a gastronomic literary couple who live in New York City. The book, which gets considerable input from great chefs across the globe, was published in 2009. The first two chapters lay the groundwork for the bulk of the book and discuss flavor. They present how we perceive flavor and how great cooking maximizes it by connecting it to the mind, body, heart and spirit. While I've read the opening chapters at least three or four times each, it's chapter three, entitled 'Flavor Matchmaking: The Charts,' that's the meat of the book. It is essentially 350 pages of lists..." —Sam Alberts, The American / In Italia (February 6, 2011)
"Matt Gordon and Scott Watkins are the founding partners of Urban Solace Restaurant. The opening of the Urban Solace [in San Diego] in 2007 was a dream turned to reality for the two restaurant veterans. Matt Gordon, the Executive Chef, specializes in classic American food made with high quality ingredients for Urban Solace’s clients. He believes in having fun and doing things ethically. Chef Gordon took time to share with us his passion for cooking and answered a few of questions about his life and experience. FE: Your favorite cookbook? MG: CULINARY ARTISTRY. Not really a cookbook per se but a great tool to utilize when pairing ingredients together." —Blanca, FriendsEAT.com (February 3, 2011)
"There has been a changing of the guard at Rustica in Fashion Island. Grant MacPherson left the kitchen sometime last November, leaving it to the very capable hands of his chef de cuisine, Renieri Caceres, who, like his predecessor, came from Sin City. Executive chef Caceres has been everywhere — more places than I care to list here — and could, if he wanted to, name drop the people he has worked with like he sprinkles parmesan. Among them: Gordon Ramsey in England, Georges Blanc in France, Martin Berasategiu in Spain and Michael Mina in the States....Favorite cookbooks: THE FLAVOR BIBLE. If every aspiring chef had one, the world be full of flavor. It gives you all the varietal of your flavor profiles without taking away your creativity. I can spend hours flipping through it." —Edwin Goei, OC Weekly (February 1, 2011)
"Taste is such a complex affair. People perceive the flavors in a dish based not only on the balance of ingredients its cook has assembled, but with an emotional sensibility unique to each individual. Flavors ring bells, causing unconscious sense memories to zip around our mind-body like atomic-sized pinballs, affecting how we like the taste of something. I’ve been fascinated by this for a while, but had been having it confirmed in my thinking last week while reading a great book, THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, and found myself at Natale's men’s clothing store in Hanover with my husband...." —Joan Wilder, Boston Globe (January 20, 2011)
"Rachel Kesley, WaterCourse Foods. Q. What's the best food- or kitchen-related gift you've been given? A. The Wine Bible and THE FLAVOR BIBLE....Both are probably my most-referenced books." —Lori Midson, Denver Westword (January 20, 2011)
"The latest greatest food and drink app: WHAT TO DRINK WITH WHAT YOU EAT. If you want some high-tech help on the sexiest, steamiest foods and drinks to serve your lover on Valentine's Day, the What To Drink With What You Eat app is a must-get for your iPhone. Based on the the world's greatest book on the subject, WHAT TO DRINK WITH WHAT YOU EAT by the James Beard Award-winning husband-and-wife author team of Andrew Dornenburg and Karen Page, this foodie app will take the stress out of your Valentine's Day dinner planning. Whether you're slurping raw oysters on the half shell (Chablis or Muscadet), tucking into a truffled risotto (Barolo), sharing a succulent porterhouse for two (Cabernet Sauvignon), or feeding each other strawberries (Champagne, especially demi-sec or rosé) or molten chocolate cake (Banyuls or coffee), your Valentine's Day date will be mouthwateringly memorable. Available www.iTunes.com.
Price $3." —Michele Borboa, MS, health, home and living editor, SheKnows.com (January 19, 2011)
"Most-used cookbook: CULINARY ARTISTRY. The second day of class at The French Culinary Institute,
chef-instructor Henri Viain with his beautiful French accent announced to the class CULINARY ARTISTRY is a must-have cookbook if we were serious about our cooking. We all looked at each other; the next day we all own a copy. Well, you can see I need a new copy pretty soon, and I thank chef Henri every and each day for sharing." —Adriana Mullen, AdrianaMullenPhotographyBlog.com (January 15, 2011)
"The Week in Apps: Title: WHAT TO DRINK WITH WHAT YOU EAT Publisher/Developer: Hachette/KiwiTech Available: December 17, 2010 Price: $2.99 Background: WHAT TO DRINK WITH WHAT YOU EATby Andrew Dornenburg and Karen Page was an Entertainment Weekly and Los Angeles Times bestseller, and won the Georges Duboeuf Wine Book of the Year Award and IACP Award for Cookbook of the Year. Interactive features: More than 12,500 listings cover 1,500-plus food categories, including 17 cuisines and 100 cheeses. Users can search by any food (ingredient, cuisine, or dish) to find an ideal beverage to drink with it, bookmark favorite pairings, and share them with friends. The app also works in reverse, allowing users to search by beverage (wine, beer, spirit, sake, juice, coffee, tea) to find the perfect food match." —Lynn Andriani, Publishers Weekly (January 14, 2011)
"Chefs have long practiced the use of salt to pull out sweetness in
otherwise bitter herbs, spices, and dishes. This is noted in the second
bit of inspiration for the drink, the book THE FLAVOR BIBLE, which was mentioned by virtually every speaker in the Portland Cocktail Week seminars last year and recently came in the mail. It is a reference book that focuses on the philosophy of flavors, the pairing and grouping of flavors , and is very inspirational when creating new drinks or meals." —PortlandCraftCocktails.com (January 13, 2011)
"Andrew Dornenburg and Karen Page list a number of food pairings for
cabernet sauvignon in their book WHAT TO DRINK WITH WHAT YOU EAT. Top matches include beef, cheese (especially 'aged, blue and/or stinky'), game, game birds, and lamb. They suggest you avoid pairing the wine with delicate dishes, fish, fruit, oysters, spicy dishes, seafood and shellfish." —Bill Daley, Chicago Tribune (January 11, 2011)
"Q&A with Chef Jesse Schenker of Recette in NYC....Q. For my personal curiosity, I have read that you have a collection of cookbooks, do you have a favorite book or one [that] influenced you strongly? A. 1) CULINARY ARTISTRY; it’s just a great tool for flavor combinations and seasonal ingredients. It always helps spark my creative process." —Scoffier Magazine, Cahier Food & Gastronomy(January 6, 2011)
"WHAT TO DRINK WITH WHAT YOU EAT.
In a perfect world, you'd have James Beard-winning authors Andrew Dornenburg and Karen Page at your side whenever you were planning dinner, grocery shopping, or eating out. A close second, a food-and-drink pairing app that's a companion to their bestselling book. $2.99." —Charlie Suisman, Manhattan User's Guide (January 5, 2011)
"That rather excellent book WHAT TO DRINK WITH WHAT YOU EAThas its own app...[which] comes with a rotating gallery of inspiring quotes from some of America's best sommeliers and chefs (at restaurants such as Daniel, Eleven Madison Park, The French Laundry, The Inn at Little Washington, Jean Georges, Per Se, Tru and Valentino), and allows you to search by either Food or Drink to find its ideal pairing." —Andrew Barrow, Spittoon.biz (January 1, 2011)
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)