“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.
Jeff Dufour of Arlington magazine interviews Taha Ismail of Pepita Cantina about making cocktails: “Ismail’s concoctions also tend to incorporate spices and herbs—a reflection, in part, of his Moroccan heritage. For inspiration, he often consults two culinary textbooks: The Spice Companion and THE FLAVOR BIBLE. “I like to geek out in this area,” he says. “For me, it’s ingredients first.”
We watched Pepita’s master mixologist develop a new spring drink from scratch. Here’s the recipe. It’s an early spring afternoon and Taha Ismail is behind the bar, rolling up his sleeves. He’s surrounded by glasses of fresh mint, thyme, rosemary and cilantro; bottles of agave, honey and orgeat (almond) syrup; citrus fruits, cucumbers, fresh chilies.
Darcie at EatYourBooks.com quotes THE FLAVOR BIBLE in an article on sumac, writing, “Chef Sharon Hage, in THE FLAVOR BIBLE, says she relies on sumac in her kitchen. She loves it because ‘it is a good way to add another layer of tartness without having to add liquid…Sumac works well with chicken, vegetables, and salads, as well as in a vinaigrette or with cheese you might marinate like feta.'”
It seems like Middle Eastern food is becoming more popular by the minute. As people focus on the cuisine of the region, they will undoubtedly encounter a few spices and herbs that are unfamiliar to them. One of the newer (to Western palates) spices to emerge recently is sumac.
Jamie Mah of Canada’s Scout magazine interviews Torafuku sous chef Sandy Chen, asking, “If you could recommend just one cookbook for any aspiring young chef, what would it be?”, to which she replies, “THE FLAVOR BIBLE by Andrew Dornenburg and Karen Page. The book gives us a lot of ideas on what goes well with what.”
We often hear the same names of Vancouver hospitality titans in local media. They do very well to represent and have done so for years. We work up thirsts and appetites following their exploits and look forward to trying whatever it is they come up with next, but we seldom consider the individuals who toil in …
Food blogger Aysegul Sanford mentions THE VEGETARIAN FLAVOR BIBLE on her website FoolproofLiving.com as an inspiration in her recipe for Morning Glory Muffins: “These muffins are naturally sweetened with Vermont maple syrup, homemade applesauce, and raisins. I flavored them with ground cardamom. The idea of using cardamom came from my favorite cookbook THE VEGETARIAN FLAVOR BIBLE. I have to say, the combination of parsnip and cardamom are a match made in heaven.”
A wholesome and healthier muffin recipe that will not disappoint: Parsnip Morning Glory Bran Muffins. They are naturally sweetened with maple syrup, applesauce, and raisins, flavored with cardamom and shredded parsnip, and made with whole wheat flour and wheat bran.
The blog Kilt In The Kitchen discusses how various favorite cookbooks are used, and mentions one of ours: “Finally, I have to mention the dirtiest, most stained book in my kitchen library – Karen Page and Andrew Dornenburg’s THE FLAVOR BIBLE a book that takes improvisation to an entirely new level. They have catalogued flavor relationships that work together and how to apply certain flavors or flavor combinations.
“For example, let’s say that I have some brussels sprouts in the fridge but I’m bored with plain steamed or roasted brussels sprouts. I look up brussels sprouts in THE FLAVOR BIBLE and it tells me dozens of other foods, condiments, spices, and herbs that work well with brussels sprouts. I wound up cooking up a couple slices of bacon while roasting the brussels sprouts, then sautéed some garlic in the fat rendered by the bacon. Sauteed the brussels sprouts in the bacon fat/garlic, added some cider vinegar and then crumbled the bacon on top. It was brilliant and all suggested by the relationships in THE FLAVOR BIBLE. It also helps you figure out how to deal with things that may be unfamiliar. I’d been passing up on buying chayote at the market for a long time, but eventually I checked THE FLAVOR BIBLE to look for complements to chayote and produced a delicious chayote/corn succotash with chiles and garlic.”
Once upon a time I used cookbooks like an instruction manual. Obtain exactly the right ingredients listed in the recipe, measure them precisely, and then follow the instructions to the letter. That didn’t always lead to optimum results.
Dayton Most Metro‘s Lisa Grigsby reports on Dayton’s “Chopped”-style Chef Showdown, interviewing returning competitor Chef Crystal Coppock, who mentions seeking an edge in the contest via THE FLAVOR BIBLE: “Just celebrating her 3rd anniversary at Wheat Penny where’s she is the Sous Chef, Crystal has loved cooking since a young age, noting her late grandmother as her first major culinary influence. Today, Crystal still finds inspiration in her grandmother’s Southern-influenced cooking, but also thrives on continuously learning new concepts, such as making pasta by hand…She shared that after last year’s event she bought a copy of THE FLAVOR BIBLE and has really been educating herself about culinary creativity.”
If you’re a fan of the FoodNetwork show Chopped, you’ll want to see this live, local version of the culinary face off where Dayton chefs face off against each other in three rounds of preliminary competitions.
Julia Thiel of the Chicago Reader reports on the #NotMyPresident cocktail created by bartender Paul “PK” Kim of Cafe Marie-Jeanne with a little help from THE FLAVOR BIBLE: “…So he turned to the book THE FLAVOR BIBLE, which lists apples as a good pairing for cheddar cheese. Kim figured that apple pie with cheddar is a “weird but traditional American thing” and went with it. He added apple cider, Calvados apple brandy, and lemon juice to his Cheddar Shake simple syrup, along with an egg white for extra body. “Also—when you see opaque drinks, people accept it when it’s egg white,” he says. “Not when it’s cheese.”
Cabot Cheddar Shake is “a dehydrated cheese product made of the finest northeastern cheddar cheese,” says Paul “PK” Kim, a bartender at Cafe Marie-Jeanne . He’d never heard of the cheese powder before Jacob Huelster of Watershed challenged him to create a cocktail with it.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: