THE FLAVOR BIBLE
is the #72nd "Most Wished For" book on Amazon.com.
Someone you know wants it...Make them happy today!
Dear Friends,
We've just finished the two-week process of ditching our winter colds so that we can dig into finishing our exciting next book ON MASTERING WINE (Little, Brown), which is the book we've always wanted to read about wine, based on our interviews with dozens of America's best restaurant sommeliers from coast to coast.
Like many others in January, we're focused on re-upping our gym memberships, renewing our Pilates classes, and — of course — eating healthier. We've got a list of so-called "super foods" on our refrigerator door to remind us to eat more salmon and spinach and blueberries — and happily we've also got THE FLAVOR BIBLE nearby so we can keep coming up with new ways to serve them so we're never bored.
While sales of cookbooks typically decline this month while those of diet books increase, THE FLAVOR BIBLE is currently holding its own. Why? It's the only diet book you'll ever need. There's no need to over-rely on fat, sugar or salt to enhance the flavor of your food when you can simply look up any ingredient and discover a whole host of low-calorie (or no-calorie) herbs, spices and other flavorings that would do the trick. The other night, Andrew was inspired by THE FLAVOR BIBLE to perk up his bok choy with shiitakes and ginger to go with our miso-marinated chicken and brown rice.
If you're looking for a little more inspiration, check out The Athlete's Palate Cookbook by Yishane Lee and the editors of Runner's World, which features recipes from some of America's leading culinarians, including several of those we've featured in our books such as Dan Barber, Joe Bastianich, Bobby Flay, Daniel Humm, Hubert Keller, Vitaly Paley, Alex Raij, Jacques Torres, and Charlie Trotter — not to mention yours truly:
"Andrew Dornenburg and Karen Page have run six marathons and 11 half-marathons between them. 'For our honeyooon in 1990, we ate our way through Quebec City and Montreal, and ran the Montreal International Marathon on our last day in Canada,' says Dornenburg, who set a PR of 3:23:13 in Chicago in 2002. Having written seven books about food and chefs, the authors say they run to eat, and have even lost weight while on deadline. ' A few years ago, we each lost 10-plus pounds while researching and writing WHAT TO DRINK WITH WHAT YOU EAT,' Page says, 'which proves that peak flavor combinations are so satisfying that quality outstrips any need for quantity."
—Yishane Lee, The Athlete's Palate Cookbook
THE FLAVOR BIBLE: FANS AROUND THE GLOBE
"THE FLAVOR BIBLE: This is a fascinating reference companion. Here’s how it works. You have an ingredient — say — crab. You look it up, and it lists all the flavors that could work with it. Classic flavors, like avocados, chives and lemon are in bolded caps. Recommended flavors, like ginger, lemongrass and Dijon mustard, are bolded. But it also gives some flavor additions you may not have considered, like apples, mangoes, and yogurt....Really cool for the kitchen flavor Picasso."
—ZenKimchi.com, Korean Food Journal, the longest-running Korean food blog (December 20, 2009)
"Book: The Bible of Flavors [THE FLAVOR BIBLE]. A lexicon of flavors, ingredients and párosításokkal. Brilliant."
—Robert Nagy on Kiserleti Konyha [Experimental Cooking] blog
in Bavaria, Germany
Foodfan.dk
"THE FLAVOR BIBLE: The Sublime Combination! Now it is here, the book you did not know existed! Karen Page and Andrew Dornenburg have written the book on all the (relatively) the sublime combinations you can cook. The two writers have had a chat with America's top chefs and made a short overview of what fits into your cooking. I bought this book just 4 months ago and has now almost been good night reading and a dear friend. I love to compose new dishes and flavor combinations to find good when I cook food....The book is basically structured as an encyclopedia / dictionary and it requires little habituation. Each ingredient has a corresponding list of other ingredients that match this....All in all, this one, in my opinion, an indispensable book for you who are curious and do not always need to follow a recipe 100%."
—Mia Kristensen, FoodFan.dk
(Denmark Food Blog; auto-translated by Google)
The world is shrinking — and we keep getting asked about our books, "When will it be available in Korean / German / Danish / Chinese / Spanish / fill-in-the-blank?"
The answer is "SOON — we hope!" We are in the midst of working to make THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT available in local languages from Asia to Europe and beyond. Heartfelt thanks to our bestselling author friends Jose Andres (Made In Spain) and Michael Gelb (How to Think Like Leonardo da Vinci) for kindly introducing us to their favorite publishers abroad, and to others who have been making valuable connections.
In what language would you most like to see our books available? And, especially for those of you outside the U.S., who are the best publishers you know globally? We welcome your help bringing our books to new global audiences at dornenburgpage@gmail.com.
RECOMMENDED READING: How to Rule the World From Your Couch
"Intuition isn't mystical. It's a sort of background sense of how things should work; it's facts hidden in the brain. Intuition is logic. Laura Day guides you step-by-step through a systematic approach to getting in touch with this important faculty."
—Dr. James Watson, Nobel laureate and co-discoverer of DNA
The first month of a new year, let alone a new decade, is an opportune time to speculate about, and plan for, the future: What will 2010 and the years that follow bring?
Some argue that as much as 98 percent of success is planning. We are creating the future now, with the thoughts and ideas we envision. And there are more valuable tools available for such ideation than are commonly used.
Why are some people uncommonly successful? Sometimes uncommon methods contribute. The older we get, the more open we are to new methodology. We listen, we test things out and, when they turn out to be useful, we add them to our toolkit.
Laura Day has taught us some very interesting and useful new tools. And we're not alone. "I believe in the gut, and I believe in Laura Day," Brad Pitt has attested. Other fans of Laura Day's work include Deepak Chopra, Arielle Ford, Demi Moore, and Chris Rock. Laura Day's latest book, the playfully named How to Rule the World from Your Couch, introduces new tools for sending and receiving information and energy (such as telepathy, remote viewing, precognition, and healing) and makes them accessible to everyone.
CULINARY ARTISTRY: Still Going Strong, 13 Years Later!
Hosea Rosenberg
"Interview with 'Top Chef' winner Hosea Rosenberg....Q. What cookbooks would you recommend every home cook own? A. Anything by Jacques [Pepin], Madeline Kamman, Lidia Bastianich, Julia Child, Rick Bayless…the list goes on. It depends on what you are wanting to cook. One of my favorite books is CULINARY ARTISTRY by Karen Page and Andrew Dornenburg."
—Man Over Board (December 29, 2009)
Hettie Bresnan
"Chef Hettie Bresnan is the Sous Pastry Chef of Bouchon Bakery, Las Vegas. I recently had the opportunity to interview this amazing chef and here's what she had to say....Q. What 5 cookbooks would you recommend every home cook own? A. Baking with Julia, La Brea Cookbook, Four Seasons, CULINARY ARTISTRY, and The Making of a Pastry Chef."
—Mona's Tummy (December 28, 2009)
Goose Sorensen
"Chef and Tell with Goose Sorensen of Solera....Favorite cookbook: CULINARY ARTISTRY, by Andrew Dornenburg and Karen Page. When I'm having a creativity block, I can open that book and it gets my brain going. It's a fantastic reference guide for chefs."
—Lori Midson, Westword (December 24, 2009)
Our Upcoming Calendar
As soon as our next book is turned in the weeks ahead, we'll again be able to consider your speaking and teaching invitations for 2010. Feel free to contact us at DornenburgPage@gmail.com. We've got some exciting appearances to announce in the days and weeks ahead, from coast to coast — which we hope we will bring us to your neck of the woods!
Here's hoping to see you in the year, and decade, to come!
Delicious wishes,
Karen & Andrew
P.S. Looking to donate to the relief effort in Haiti? Friends in the know recommend Partners in Health, a non-profit that's been helping the poor in Haiti for 20+ years. It takes just 2 minutes to give and make a difference:
Andrew Dornenburg and Karen Page
527 Third Ave. Suite 130
New York, NY 10016
Phone: (212) 642-5870
Email: DornenburgPage@gmail.com
Web: www.becomingachef.com
Blog: www.becomingachef.com/blog.dwt.php
Twitter: www.twitter.com/KarenAndAndrew and
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