“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 email@example.com, 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 (firstname.lastname@example.org) 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.
Laura Manske of Parade.com interviews CIA alum Blair Wilson, executive chef of the Kimpton Surfcomber hotel and The Social club restaurant in Miami Beach for her travel-inspired series “Chat & Chew.” To the question “What is your favorite cookbook?“, Wilson responds, “THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg.”
Welcome to “Chat & Chew,” an inviting, travel-inspired interview series in which accomplished chefs from around the world answer fun, feisty, fantasy questions. Plus, there is a favorite recipe at the end for you to try. My new tasty talk spotlights Blair Wilson, executive chef at Miami Beach’s 186-guestroom Kimpton Surfcomber hotel and its The Social […]
Sherrie Castellano from With Food + Love is interviewed by Carlene Thomas, RD, for Healthfully Ever After‘s “Women in Food” feature, and is asked, “What are your go-to resources for all things food?” to which she replies, “Some favorites of mine are: Cherry Bombe magazine, MindBodyGreen.com, The Chalkboard mag, Bon Appetit magazine and Viceland. Right now I’m also loving Salt, Fat, Acid, Heat by Samin Nosrat. And my favorite cooking resource is THE VEGETARIAN FLAVOR BIBLE by Karen Page.”
Women in Food: Vegetarian foods, pop up dinners and gardening: With Food + Love Today’s women in food post comes from a recommendation from my dietitian friend Alex from Delish Knowledge (if you aren’t already following Alex, you should be. Also, buy her cookbook). Sherrie from With Food +
Troy Patterson of Bloomberg.com interviews Dante bartender Stacey Swenson at her home, where he spies THE FLAVOR BIBLE on her bookshelves: “Next to it, on a shelf otherwise full of cocktail compendiums and culinary guides such as THE FLAVOR BIBLE, I spot an oddity of a book with a broad spine, titled The Physics of Elliptical Motion.”
Stacey Swenson is the head bartender at Dante in New York’s Greenwich Village. Created by Naren Young in 2015 at the site of Caffé Dante, founded exactly 100 years earlier, the bar is acclaimed for a cocktail menu focusing on its Italian heritage and featuring an array of riffs on the Aperol Spritz and Negroni, among takes on such classics as the Garibaldi and Pimm’s Cup.
Bartender and author Matt Seiter gives a shout-out to CULINARY ARTISTRY in Feast magazine: “About 20 years ago, the chef I worked under gave me a book to read: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It detailed about every fruit, veggie, cheese, spice and flavor imaginable, and listed what ingredients pair well with it – and just as important, what doesn’t. It helped me create sauces and fully composed dishes that were unique and hit all the senses. Fast forward 10 years, and I used that same book to introduce new drinks behind the bar. I looked at bartending from a chef’s perspective; I was just working with more liquids than solids, and the vessels I used to serve people were glasses instead of plates. Taking notes from that book and knowing the flavor profiles of the spirits behind the bar, I’ve come up with some interesting combinations over the years. One that I always return to in the summer is watermelon-cucumber-basil. Here, those ingredients are used to make a garden-inspired cooler perfect for serving on hot June days.”
About 20 years ago, the chef I worked under gave me a book to read: Culinary Artistry by Andrew Dornenburg and Karen Page. It detailed about every fruit, veggie, cheese, spice and flavor imaginable, and listed what ingredients pair well with it – and just as important, what doesn’t.
Authors Karen Page and Andrew Dornenburg are among 40+ of the world’s top experts — including people like Russ Hudson, Claudio Naranjo, Helen Palmer, Cheryl Richardson, Richard Rohr, Katie Hendricks, Dr. David Daniels, Robert Holden, A.H. Almaas (Hameed Ali), Jessica Dibb and others — sharing the latest insights and applications into the Enneagram during The Enneagram Global Summit, June 5-9, 2017, with their “Day 5: Innovative Applications of the Enneagram” talk on “Understanding the Enneagram Through Wine and Food.”
Discover the world’s most influential psychological & spiritual typing system! Break free from unhealthy behaviors, reconnect with your authentic Self and realize your highest potential through a powerful personality typing system used by individuals, therapists, spiritual teachers and professionals across the globe – the Enneagram.
Stephanie Bray of Phoenix New Times interviews 2017 Arizona Cocktail Week contest winner Elliott Clark on his inspirations, which include THE FLAVOR BIBLE: “Once he mastered the basics, he built on those classic recipes and added other ingredients. Clark drew inspiration for his drinks from the classic cocktails and seasonal flavors. He used THE FLAVOR BIBLE, a reference book for culinary cooking, to help him construct drinks. “For me, nowadays it’s not so much about throwing all this booze in a glass and seeing how it turns out. It’s more about understanding the building blocks of a good drink, and based on those building blocks, playing with different flavors,” says Clark.
Elliott Clark didn’t go to culinary school. In fact, he earned a business marketing degree from Arizona State University. But during a visit to New York City in 2015, Clark took a Cocktails 101 class that sparked his passion for mixing drinks, which ultimately became his career path.
Denver chef Paul Reilly of Beast + Bottle is interviewed by Food & Wine about the five kitchen essentials he can’t live without, which include his favorite cookbook THE FLAVOR BIBLE: “THE FLAVOR BIBLE is the cookbook that’s been on my nightstand for forever, beginning when I was a young cook and as I continued to work my way up as a chef,” he says. “It’s been essential for how I’ve grown as a chef and for learning what, how and why flavors pair with one another.”
Paul Reilly, executive chef of Denver’s Beast + Bottle, brings a simplicity and sophistication to comfort food that Denver residents can’t get enough of. He shared his five kitchen essentials when he stopped by the F&W Test Kitchen this week to make his Homemade Breakfast Sausage Patties for his ultimate breakfast sandwich.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: