Happy (10th & 20th) Anniversary to Our Books WHAT TO DRINK WITH WHAT YOU EAT and CULINARY ARTISTRY

Tuesday, September 6, 2016
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Left: WHAT TO DRINK celebrates its 10-year anniversary in September 2016. Right: CULINARY ARTISTRY will mark its 20-year anniversary in November 2016.

WHAT TO DRINK WITH WHAT YOU EAT [is] astoundingBrilliant.”
–Ellen Rose on KCRW Radio’s “Good Food” / NPR

CULINARY ARTISTRY offered a groundbreaking approach to the idea of flavor pairings and garnered astounding sales of more than 100,000 copies; the book is said to have revolutionized the way leading chefs cook, including Chicago’s Grant Achatz of Alinea, who claims it is his most-used cookbook.”
–WBEZ / Chicago Public Radio

Not one but two of our bestselling books are celebrating big anniversaries this fall.

This month marks WHAT TO DRINK WITH WHAT YOU EAT‘s 10th anniversary of publication.  Our first book with a new publisher (Hachette, the parent company of both Bulfinch Press and Little, Brown, under which we’ve published all our books since), this book represented a new direction for us.  We were grateful to see it so widely acclaimed, as it went on to win not one but four top book prizes that year:  the Georges Duboeuf “Wine Book of the Year” Award and the IACP “Cookbook of the Year” Award and the IACP “Best Book on Wine, Beer or Spirits” Award and a Gourmand World Cookbook Award.

November 2016 will mark the 20-year anniversary of the publication of our second book CULINARY ARTISTRY (originally published by Van Nostrand Reinhold, which was purchased by John Wiley and Sons, its current publisher).  That book had a decidedly different initial reception upon its publication:  It received very little media coverage.  It wasn’t nominated for a single book award.  And worse, while our first book BECOMING A CHEF seemed to have been universally acclaimed (winning us our first James Beard Book Award for Best Writing on Food), a lot of people said outright then that they just didn’t “get” CULINARY ARTISTRY.

But the perspective of time — say, 10 or 20 years — is a gift.  Both WHAT TO DRINK WITH WHAT YOU EAT and CULINARY ARTISTRY found their audiences, going on to six-figure sales (with WHAT TO DRINK today still one of the top 10 bestselling wine books on Amazon.com).  It just took one book a lot longer than the other to get there — but CULINARY ARTISTRY has since found a place among the world’s most acclaimed cookbooks.

CookbookStoreTorontoLogoOn the occasion of their bookstore’s 25th anniversary in June 2008, Alison Fryer and Jennifer Grange of The Cookbook Store were asked by the Toronto Star to name their “10 Must-Have Cookbooks of the past 25 years,”  and included CULINARY ARTISTRY on their list:

Mastering the Art of French Cooking by Julia Child
Feast by Nigella Lawson
Martha Stewart’s Baking Handbook
Essentials of Classic Italian Cooking
by Marcella Hazan
Bistro Cooking by Patricia Wells
Classic Home Desserts by Richard Sax
Muffin Mania by Cathy Prange and Joan Pauli
The Cuisine of California by Diane Rossen Worthington
CULINARY ARTISTRY by Andrew Dornenburg and Karen Page
The New Food Lover’s Companion by Sharon Tyler Herbst

SouthernLivingLogoSquareSarah Gleim, the cookbook editor for Southern Living, was asked in August 2014 to name her Top 10 Must-Have Cookbooks,” and we were delighted to see not one but two of our books (including CULINARY ARTISTRY) among her choices:

Mastering the Art of French Cooking by Julia Child
The Taste of Country Cooking by Edna Lewis
A New Turn in the South by Hugh Acheson
Heritage by Sean Brock
The Southern Pie Book by Jan Moon
I Love New York Cookbook by Daniel Humm and Will Guidara
On Cooking: A Textbook of Culinary Fundamentals by Sarah R. Labensky, Priscilla A. Martel and Alan M. Hause
CULINARY ARTISTRY by Andrew Dornenburg and Karen Page
THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg
How to Cook Everything by Mark Bittman

ChoppedLogoSquareIn January 2015, the TV show “Chopped” named “18 Must-Own Cookbooks Our Chefs Recommend,” which included CULINARY ARTISTRY:

Joy of Cooking
Mario Batali’s cookbooks
The Oxford Companion to Food
The Art of Living According to Joe Beef

Practical Cookery
The Zuni Cafe Cookbook by Judy Rodgers
Jerusalem by Yotam Ottolenghi
Jamie Oliver’s cookbooks
The Chef’s Companion
Cook’s Illustrated series
Nihon Ryori Ryugin by Seiji Yamamoto
The Art of Simple Food by Alice Waters
CULINARY ARTISTRY by Andrew Dornenburg and Karen Page
Burma by Naomi Duguid
The Fannie Farmer Baking Book
The Food of the Western World
Giorgio Locatelli’s cookbooks
Bouchon by Thomas Keller

Food&WineSquareLogoIn March 2015, Food & Wine magazine featured CULINARY ARTISTRY as one of “The Best Cookbooks of All Time.”

Later in 2015, the Bangalore-based AIMS Institutes released its list of “14 Must-Reads for Aspiring Chefs,” which included:

Kitchen Confidential by Anthony Bourdain
The Professional Chef by the Culinary Institute of America
Mastering the Art of French Cooking by Julia Child
The Making of a Chef by Michael Ruhlman
The Art of Simple Food by Alice Waters
The Omnivore’s Dilemma by Michael Pollan
The Third Plate by Dan Barber
The Oxford Companion to Food
CULINARY ARTISTRY by Andrew Dornenburg and Karen Page
Gourmet Rhapsody by Muriel Barbery
Cooking Delights of the Maharajas
The Silver Spoon by The Silver Spoon Kitchen
50 Great Curries of India by Camellia Panjabi
Made In Italy by Giorgio Locatelli

GentlemansGazetteSquareLogoIn November 2015, J.A. Shapira of the Gentleman’s Gazette named “20 Cookbooks Every Chef Should Read”:

The Professional Chef by the Culinary Institute of America
THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg
The Big Fat Duck Cookbook by Heston Blumenthal
Mastering the Art of French Cooking by Julia Child
Essentials of Classic Italian Cooking by Marcella Hazan
Charcuterie by Michael Ruhlman
Joy of Cooking by Irma Rombauer and Marion Rombauer Becker
CULINARY ARTISTRY by Andrew Dornenburg and Karen Page
On Food and Cooking by Harold McGee
The French Laundry Cookbook by Thomas Keller
The 4-Hour Chef by Tim Ferriss
Grande Livre de Cuisine by Alain Ducasse
Ad Hoc at Home by Thomas Keller
White Heat by Marco Pierre White
Le Cordon Bleu’s Complete Cooking Techniques by Jeni Wright
The Barbecue Bible by Stephen Raichlen
Boy Meets Grill by Bobby Flay
The Big Green Egg Cookbook by Lisa Mayer
Weber’s New Real Grilling by Jamie Purviance
Meat: Everything You Need to Know by Pat LaFrieda

chatelaineLogoPinkSquareEarlier this year, Claire Tansey, food director of Canada’s Chatelaine magazine, named “A Dozen Cookbooks Everyone Should Own”:

The Silver Palate Cookbook by Sheila Lukins and Julee Rosso
Mastering the Art of French Cooking by Julia Child et al
Essentials of Classic Italian Cooking by Marcella Hazan
Martha Stewart’s Baking Handbook by Martha Stewart
Jerusalem by Yotam Ottolenghi and Sami Tamimi
River Cottage Meat by Hugh Fearnley-Whittingstall
Indian Cooking by Madhur Jaffrey
China Express by Nina Simonds
Joy of Cooking
The Moosewood Cookbook by Mollie Katzen
CULINARY ARTISTRY by Andrew Dornenburg and Karen Page
Yours:  “Whether it’s a notebook or a box of recipe cards, everyone needs a place to keep great recipes we encounter.”

Today, not just in the United States but around the world, CULINARY ARTISTRY has been cited as a beloved favorite of serious home cooks as well as a cult classic among leading professional chefs, who often gift it to the cooks in their kitchens and recommend it to aspiring chefs who ask them for advice.

In the weeks ahead, we look forward to celebrating some of the chefs and drinks experts who made CULINARY ARTISTRY and WHAT TO DRINK WITH WHAT YOU EAT possible — and those who have been among the books’ biggest supporters.  We’re enormously grateful to all of you.

[P.S.  Have a story about CULINARY ARTISTRY or WHAT TO DRINK WITH WHAT YOU EAT you’d like to share?  Email it to us here, and we just might share it in this space in the weeks ahead.]

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CULINARY ARTISTRY is available at better bookstores everywhere, including here.

WHAT TO DRINK WITH WHAT YOU EAT is available at better bookstores everywhere, including here.

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