“Publicity is like the air we breathe; if we have it not, we die.”
—Chef and cookbook author Alexis Soyer (1810-1858), as quoted in Becoming A Chef (p. 8)
Karen Page and Andrew Dornenburg are happy to be interviewed by the media on subjects related to food and drink — including chefs, cooking, culinary creativity, culinary trends, flavor development, flavor dynamics, flavor pairings, food, food and beverage pairing, menu design, nutrition, plant-strong diet, restaurant criticism, restaurants, vegetarian and vegan cuisine, wine, and other aspects of eating and drinking and dining in America.
They can be reached directly via email at firstname.lastname@example.org, or via cell at 646.715.3540.
To schedule an interview and/or to obtain a review copy of THE VEGETARIAN FLAVOR BIBLE, please contact Little, Brown c/o Zea Moscone (email@example.com) at 212.364.1464.
2016 media mentions include About.com, Austin American-Statesman, Birmingham, Chatelaine, Cleveland Plain Dealer, Cosmopolitan, CulinaryAgents.com, Eater.com, Food & Wine, Food52.com, Forbes Travel Guide, LiveMint.com, Louisville Courier-Journal, New York Times Style, People, Pittsburgh, Restaurant Hospitality, San Diego, Tastebook.com, Time Out, Town & Style, Zoomer, and more.
2015 media mentions include Alabama, Allegro Poetry Magazine, The Australian, Cheers, Chicago Tribune, Christian Science Monitor, CNN, DNA, Fast Company, Food & Wine, Heritage Radio Network, Huffington Post, The Jakarta Post, James Beard Foundation’s Delights & Prejudices, Los Angeles Times, Miami Herald, Milwaukee, Minneapolis Star Tribune, National Geographic, NewsCorp Australia, New York Times, Oldways Preservation Trust, Olive, PBS, Psychology Today, Publishers Weekly, Restaurant Hospitality, Scout, SeriousEats.com, Wisconsin Public Radio, and more.
Christopher Kimball of Milk Street conducted a Twitter poll of all-time favorite cookbooks, which led to his compilation of a list of “The Top 25 All-Time Favorite Cookbooks,” which includes THE FLAVOR BIBLE.
Christopher recently asked his Twitter followers to list their all-time favorite cookbooks. These are the top twenty-five from that list, organized by number of votes. We were surprised by the mixing of classics (especially Betty Crocker and The Joy of Cooking) with more modern works. We were
The blog Fit Is a Feminist Issue mentions THE FLAVOR BIBLE: “Chef Jeremy Rock Smith put together a variety of tastes in combinations that reflected different cooking traditions (e.g. Mediterranean, Middle Eastern, Asian). And he created simple recipes that featured these tastes using vegetables, proteins, and salads. He recommended the book THE FLAVOR BIBLE for anyone interested in exploring flavor combos in more sophisticated ways. I have already ordered it.”
Two weeks ago, when so many people were at hundreds of Women’s Marches all over the US and the world, I was at the Kripalu Center for Yoga and Wellness with my friend Norah. While she was doing a y…
Boston-based Certified Personal Trainer Nicole Perr of Pumps & Iron features THE VEGETARIAN FLAVOR BIBLE among her favorite things of the month, writing, “If you love to cook but often feel like you have no clue what you’re doing *raises hand*, I highly recommend THE VEGETARIAN FLAVOR BIBLE (carnivore friends, check out THE FLAVOR BIBLE). It’s an exhaustive guide to creating new dishes and flavor combinations that actually work. Similar to an encyclopedia, you look up an ingredient, cuisine, etc. and it will give you all the information you need on it, including a list of other ingredients that pair well. I’ve found it SO helpful in creating new recipes for the blog! When it comes to seasoning, sauces and dressings, I’m not the most confident chef so this book has seriously become my best friend in the kitchen.”
How precious is my parents’ dog with his little head through a wreath?! Since I didn’t do one of these roundups for December (hot damn was Dec a wash for me haha), I’ve got a jumbo-sized edition of Favorite Things for you today that includes the last two months.
Nick Guy of Buffalo Spree interviews Chef Will Petersen of Lait Cru Brasserie about his influences, asking him about “Your go-to food reference cookbook,” which he names as “THE FLAVOR BIBLE, Bouchon Bistro, and my phone.”
Will Petersen’s journey into a culinary career began when a backpacking trip across Europe cemented his decision to leave Canisius College after three years and enroll in cooking school. Since then, he has worked under some of Buffalo’s most lauded chefs, including James Roberts and Mike Andrzejewski, and competed in American Culinary Federation competitions at the regional level.
Christina Barrueta of Write On Rubee profiles Chef Chris Neff of Lincoln Restaurant in Scottsdale, who mentions THE FLAVOR BIBLE as a part of his menu development process: “For the last two weeks, I’ve had meetings where we’ll come in an hour early and sit down with THE FLAVOR BIBLE. I’ll tell them my ideas that I want to run with and then I’ll say ‘now the ball’s in your court. I’ve talked to you about my vision, now tell me your ideas,whether it’s a dish, five dishes, a vegetable you’ve found or a cool product.’ Even if it doesn’t make it on the menu, I’ll have them develop a recipe card and run it as a special. There was always somebody there to help me and teach me, and I try to do the same for my staff.”
The impetus for this website was to put a spotlight on the amazing talent we have here in the Valley of the Sun, and Executive Chef Chris Neff is one of those culinary treasures.
In Sarah Baird’s article on Liquor.com “7 Bartenders Explain Why They Wouldn’t Be Where They Are Without The Kitchen,” she quotes Milwaukee bartender Joey Houghtaling of Phoenix Cocktail Club as saying, “My first attempts consisted of me going to a grocery store, buying every sort of produce and trying to make something happen. I quickly learned that wasn’t going to work, but then I found THE FLAVOR BIBLE (Little Brown and Company, $38). Seeing the flavors in print helped make my senses open up, and I started to understand how a lot of different flavors worked.”
There’s no two ways about it: The cocktail world has been progressing ever deeper down the rabbit hole of culinary influence for some time now. Whether a bar is influenced by a complementary in-house kitchen or using comparatively unusual ingredients (horseradish, turnips or turmeric, anyone?)
Domino magazine names “15 Essential Cookbooks,” which include THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg.
12 essential cookbooks every food and beginner cook should own like Mark Bittman’s How to Cook Everything to Julia Child to The Pioneer Woman to Ina Garten and more! Domino’s guide to cookbooks and go-to recipes.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: