“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.
Kathryn of the Assyrian food blog CardamomAndTea.com recommends THE FLAVOR BIBLE:
“This summer, I’ve posted a whole lot of tabbouleh…and tomorrow I’m posting a guide to building your own tabbouleh. If you experiment with your own spin on the classic, I’d love to hear what you come up with. While you can totally do this by mixing and matching your favorite flavors (might I suggest THE FLAVOR BIBLE?), another fun source of inspiration can come from the flavors in your favorite dishes.”
This summer, I’ve posted a whole lot of tabbouleh. There was tomatillo tabbouleh verde, inspired by the flavors of Mexican salsa verde, there was ruby fennel tabbouleh with pomegranate seeds, grapefruit supremes, and lots of fennel fronds, and tomorrow I’m posting a guide to building your own
San Francisco-based Bitters + Bottles mentions THE FLAVOR BIBLE in its blog post on transforming cocktails: “…Choose a bitter with a flavor you love, then brainstorm ingredients that go with it. (THE FLAVOR BIBLE is an amazing aid for finding complimentary combinations.) Choose a cocktail that uses one of the ingredients, or whose spirit contains those flavors. Add your bitters and pat yourself on the back, and you just invented a cocktail!”
Bitters are intimidating as hell. I mean, we get overwhelmed when 24 types of jam are put in front of us – and everyone knows what to do with jam. The most common reaction to the shop’s 200 bitters tends to be something along the lines of “where do I start, but also what do I do with them!”
Christina Ward mentions THE FLAVOR BIBLE on SeriousEats.com, writing, “If you follow your imagination and palate, the possibilities are endless. If you don’t own it already, check out THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. It’s a nerd’s food book—an encyclopedic listing of every food and which other ingredients will complement it. It’s a great resource for the kitchen alchemist.”
This classic strawberry jam is built on a very basic formula. Follow it and you’ll have a jam that comes together quickly and ends up bright and fruity. Or, use the formula to your advantage, making substitutions that are guaranteed to work.
St. Louis chef Colleen Clawson of Milque Toast Bar tells Sauce magazine’s Catherine Klene that “I have a couple of reference books that I still always go back to because they’re just so good,” with the first she mentions being THE FLAVOR BIBLE.
August 1st 09:08am, 2017 Chef Colleen Clawson can do wonders with a piece of toast. Like an artist with a blank canvas, she piles vibrant ingredients into colorful, edible works of art that are devoured in short order at Milque Toast Bar.
Nicole of PumpsAndIron.com mentions THE FLAVOR BIBLE, writing, “Flavorful sauces and the right seasoning combinations can completely transform a meal. I’m by no stretch of the imagination a trained cook, but over the years I’ve come to realize that. I mentioned THE FLAVOR BIBLE in a past My Favorite Things post (I have the vegetarian version), and it’s been so helpful in creating sauces (like this dairy-free chipotle sauce!) and spice combos that actually work with the ingredients I have. It’s seriously become my holy grail in the kitchen. Highly recommend it to any other aspiring home chefs.”
This post is sponsored by Explore Cuisine. All opinions-as always!-are my own. Hello from New Jersey! I’m at Joe’s mom’s place for the weekend so there’s no meal prepping for the week ahead going on for me today (or, honestly, any Sunday in the summer).
The blog Garden Cocktails recommends THE FLAVOR BIBLE, in a post on Basic Cocktail Creation Guidelines, as the first book listed under the first guideline “Read and collect cocktail books”:
To learn the principles of creating a delicious cocktail, you need to absorb a baseline of knowledge on how cocktail flavors interact with each other, the history of particular drinks, and an instinct for balancing ingredients. I started learning these things by hitting the books.
Book #1: THE FLAVOR BIBLE. The first is a book called THE FLAVOR BIBLE. It’s a bit like a thesaurus in the way that you can look up a single ingredient and find a big list of other flavors and ingredients that pair well with your first ingredient. It’s so fun to be able to create one of those flavor combos that become a third flavor — a flavor that is only possible when you combine two ingredients together.”
The first cocktail I ever “invented” was in college when I was living with my friends in our sorority. One of the rules of living in a sorority is that you’re not allowed to keep alcohol in the house.
Katie, a postdoctoral fellow at Harvard University who runs the spirits and cocktail blog Garnish.com, recommends THE FLAVOR BIBLE as a “genius” tome:
“There’s a great book a lot of cocktail enthusiasts have recommended to me called THE FLAVOR BIBLE. This genius tome is a must-have reference for anyone who likes to develop their own recipes for food or cocktails.”
There’s a great book a lot of cocktail enthusiasts have recommended to me calledThe Flavor Bible. This genius tome is a must-have reference for anyone who likes to develop their own recipes for food or cocktails. It goes through dozens of ingredients, from achiote seeds to zucchini blossoms, and lists other flavors that work well with them.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: