KITCHEN CREATIVITY Launches in New York City With Three November Events

Bottom row: Chef Daniel Boulud (DANIEL, Cafe Boulud, Boulud Sud, et al), Chef James Kent (The NoMad, Eleven Madison Park, and his own forthcoming Manhattan restaurant), and Chef Lior Lev Sercarz (La Boite)

KITCHEN CREATIVITY is a book we would love to have written. A delectable mix of sensuality, intellect, insight and surprise that reveals not only the secrets of creative chefs, but of creativity itself.”
—MacArthur Fellow Robert Root-Bernstein and Michele Root-Bernstein, authors, Sparks of Genius: The 13 Thinking Tools of the World’s Most Creative People

Even after coming out with 10 previous books, it’s still magical to see the entire process unfold as our clouds of inspirations take shape as wordy book proposals and then as designed pages with evocative photographs, eventually making their way onto a printer’s press to become physical reality as a book.

But the process doesn’t end there.  If no one reads a book, does it make a sound?

What really brings a book to life for us is hitting the road on book tour, when the ideas we’ve gathered and sifted and honed are shared with readers, who can take insights home and put them to work immediately to make their lives better.

We love that part.

So we’re especially excited to have three great events planned in our hometown of New York City to help bring to life our forthcoming book KITCHEN CREATIVITY: Unlocking Culinary Genius–With Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs (Little, Brown; Oct. 31, 2017).

First up is on Wednesday, November 1st, at 7 pm, when Karen will moderate a distinguished panel of chefs at the 92nd Street Y as part of their Kitchen Arts and Letters series.  Join us to hear from legendary chef Daniel Boulud (DANIEL, Cafe Boulud, Boulud Sud, et al), who will be signing copies of the new edition of his classic Letters to a Young Chef; James Kent (formerly of Bouley and most recently of The NoMad and Eleven Madison Park), who will be launching his own new restaurant in Manhattan; and Lior Lev Sercarz (formerly sous chef at DANIEL), now of the spice shop La Boite, who will sign copies of his spice book.  To register, click here.

On Saturday, November 4th, join us for a three-course lunch with wine pairings at noon at Rotisserie Georgette, where Karen will be in conversation with Bianca Bosker as the two interview each other about KITCHEN CREATIVITY and Bianca’s New York Times bestseller Cork Dork.  To register, click here.

Bottom row: Chef Michael Anthony of Gramercy Tavern, Chef Damon Baehrel of Damon Baehrel, and Chef Amanda Cohen of Dirt Candy

And on Monday, November 13th, from 6 to 7:30 pm, please join us for a panel discussion of KITCHEN CREATIVITY with acclaimed chefs Michael Anthony of Gramercy Tavern (who will sign copies of his award-winning V is for Vegetables), Damon Baehrel of Damon Baehrel (who will sign copies of Native Harvest), and Amanda Cohen of Dirt Candy (who will sign copies of Dirt Candy: A Cookbook).  Seating is limited and available on a first-come, first-served basis; no tickets are required.

Each of these promises to be a not-to-be-missed event, so we’ll hope to see you at all three!

KITCHEN CREATIVITY: Unlocking Culinary Genius–With Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs by Karen Page, with Photographs by Andrew Dornenburg, is being published by Little, Brown and will be available at better bookstores everywhere on October 31, 2017.

KITCHEN CREATIVITY Named by PLATE‘s Maggie Hoffman As One of “The Best Fall and Winter Cookbooks for Chefs”

[Karen] Page points out the patterns in how great dishes come about, encouraging readers to recognize the pressures and accidents that often result in something wonderful, as well as the self-reflection and experimentation required to get there.”
–Maggie Hoffman, in her review of KITCHEN CREATIVITY in Plate magazine

We’re delighted that our new book KITCHEN CREATIVITY: Unlocking Culinary Genius–with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs was just named by Plate magazine’s Maggie Hoffman as one of the 11 best fall and winter cookbooks for chefs of 2017.

She writes, “This new tome from Karen Page, author of THE FLAVOR BIBLE, aims to spark chefs’ creativity. Page gathers insights both philosophical and practical from famed chefs: Kyle Connaughton of Sonoma’s Single Thread, for example, muses on the differing role of creativity in cooking in Japan and the US, while Tal Ronnen and Scot Jones of Crossroads in L.A. discuss the nuts-and-bolts development of their vegan ‘seafood’ tower. Page points out the patterns in how great dishes come about, encouraging readers to recognize the pressures and accidents that often result in something wonderful, as well as the self-reflection and experimentation required to get there.”

On Plate magazine’s list, KITCHEN CREATIVITY is in the fine company of books including wd-50: A Restaurant in Recipes by Wylie Dufresne with Peter Meehan; Moto: The Cookbook by Homaro Cantu; State Bird Provisions by Stuart Brio0za and Nicole Krasinski with JJ Goode; Cheers to the Publican by Paul Kahan and Cosmo Goss with Rachel Holtzman; Guerrilla Tacos by Wesley Avila with Richard Parks III; Kristen Kish Cooking by Kristen Kish with Meredith Erickson; Juhu Beach Club Cookbook by Preeti Mistry with Sarah Henry; Home Grown by Matt Jennings with Jessica Battilana; Pok Pok by Andy Ricker with JJ Goode; and Modernist Bread by Nathan Mhyrvold and Francisco Migoya.

KITCHEN CREATIVITY is due to hit the shelves at better bookstores everywhere on Tuesday, October 31st.  [And if you’re a journalist interested in seeing an advance review copy, please contact Little, Brown publicist Zea Moscone at zea.moscone@hbgusa.com.]

Plate magazine celebrates the chef’s craft with recipes, creative ideas, and restaurant news, driven by the motto “Take Food Further.”  Visit plateonline.com.

SHARE Unites Dozens of NYC’s Best Chefs at “A Second Helping of Life” Benefit

Top, left to right: Karen Page and Jodi Kantor; Dirt Candy’s Amanda Cohen and Karen Page; actresses Daphne Rubin-Vega and Kathleen Chalfant to the left and right of Karen Page (holding KITCHEN CREATIVITY); Bottom, left to right: Delaware & Hudson’s Patti Jackson, media guru Valerie Smaldone, and Karen Page; Karen Page and Melba’s Melba Wilson; Ellie Krieger, Amy’s Bread’s Amy Scherber, and Karen Page; and Karen Page with Diane Forley and Letty Cottin Pogrebin

“Accompanying the chefs are female celebrities who serve as sous chefs. Expected to attend are Becky Ann Baker of ‘Girls,’ Broadway star Kathleen Chalfant and our own anchor Sade Baderinwa.”
–ABC-TV

Dozens of the best chefs in Manhattan (who just happen to be women) offered tastes of their signature dishes last night, with the assistance of dozens of “Celebrity Sous Chefs” (including TV anchors, actresses and authors) to benefit survivors of ovarian and breast cancers at the 14th annual “A Second Helping of Life” tasting event organized by SHARE.

SHARE is a nationwide community that brings support, information and the benefit of experience to women of all ages, races and backgrounds facing breast or ovarian cancer.

Angie Mar, Executive Chef of Beatrice Inn, served as the event’s Executive Chef. Participating chefs also included Alison Awerbuch (Abigail Kirsch Catering), Lynn Bound (54 Below), Rebecca Charles (Pearl Oyster Bar), Amanda Cohen (Dirt Candy), Diane Forley (Meringue Shop), Food Network’s Alex Guarnaschelli (Butter), Abigail Hitchcock (Camaje), Patti Jackson (Delaware and Hudson), Sarah Jenkins (Porchetta), Sarabeth Levine (Sarabeth’s), Anita LoSawako Okochi (Shalom Japan), Amy Scherber (Amy’s Bread), Barbara Sibley (La Palapa), Roxanne Spruance (Kingsley’s), Sue TorresJessica Weiss (Maialino), and Melba Wilson (Melba’s).

2017 “Celebrity Sous Chefs” included actress Becky Ann Baker, Peabody Award-winning journalist and WNYC senior editor Andrea Bernstein, TV journalist Brenda Blackmon, CBS2’s Mary Calvi, author Lourdes Castro, actress Kathleen Chalfant, actress Tandy Cronyn, ballerina Megan Fairchild, TV journalist Donna Hanover,  WPIX11’s Magee Hickey, author Jodi Kantor, author Ellie Krieger, entrepreneur Lisa-Ann Marchesi, author Karen Page, author and Ms. magazine founding editor Letty Cottin Pogrebin, writer Joanna Pruess, ballerina Teresa Reichlen, CUNY-TV’s Carol Anne Riddell, actress Krysta Rodriguez, actress Daphne Rubin-Vega, media personality Valerie Smaldone, WCBS-FM’s Patty Steele, author Abigail Thomas, writer Joyce Wadler, and actress Kirsten Wyatt.

SHARE touches an estimated 60,000 lives each year nationally, providing peer-led support services in English and Spanish and free education from top cancer experts to women with breast and ovarian cancers and their families, including those in underserved communities, in order to bring about better health care, an improved quality of life and a cure for these diseases.

SHARE’s “A Second Helping of Life” event is held annually in September.  For more information, visit sharebenefit.org.

THE FLAVOR BIBLE Celebrates Its Birthday September 16th

“One of the 10 best cookbooks in the world of the past century.”
–Alex Munipov, Forbes

It’s THE FLAVOR BIBLE‘s birthday today!

We hope you’ll help us celebrate by telling a friend about a book that is beloved by professional chefs and home cooks alike for its ability to inspire creativity in the kitchen.

When we posted word of THE FLAVOR BIBLE‘s birthday on our social media yesterday, our hearts were warmed by comments from readers, including:

“Congratulations! I tell everybody about your book and was carrying it around for inspiration just the other day!”
–Chef Stephanie Abrams of Rotisserie Georgette, via Instagram

“Wonderful book…[greetings] from Colombia.”
–Edwin Acosta, culinary student, via Instagram

“Love these books.”
–James Aptakin, via Facebook

“we heart the flavor bible!!! xx”
–Katie Bell, via Twitter

“Masterpiece.”
–Chef Kevin Brothers, via Instagram

“It is not really a cookbook in the traditional sense, it is however, a book every kitchen should have. I use mine on a regular basis and have given it as a gift many times.”
–Bulletpondcook, via Instagram

“One of my favorite & most used books.”
–Michael Buono, via Twitter

“It’s amazing.”
–Santiago Calle, via Facebook

“This is my most used and referenced book. I adore it!”
–CulinaryVagabond, via Instagram

“Developing a recipe without The Flavor Bible. I mean, I could but why would I want to?”
–Danimal, via Twitter

My favorite book!! The Flavor BiBle❤️”
–Veronika Duran, via Facebook

“It is my favorite cookbook….happy birthday and THANK YOU.”
–Karin @yumandmore, via Instagram

“❤️❤️❤️”
–Kiehrauy, via Instagram

“This is my ultimate Cook Book – it always matches up – deliciously – with whatever is in my fridge & pantry! Thanks – y’all make me into a Gourmet chef!!!”
–Molly B. MacKinnon, via Instagram

“It is one of my favorite gifts to young chefs.”
–Namaste_on_a_plate, via Instagram

“My favorite!”
–Chef Carl Watts, via Instagram

“One of my favorites.”
–Element Wines, via Instagram

We’d love to hear how THE FLAVOR BIBLE has influenced you and your cooking — so if you’re so inspired, please feel free to share a comment either here or on our Facebook, Instagram, or Twitter pages, in honor of its birthday!  #HappyBirthdayToTheFlavorBible

THE FLAVOR BIBLE is available at better bookstores everywhere, and has been translated into Chinese, French, German, and Russian.

KITCHEN CREATIVITY To Be Published by Little, Brown on October 31, 2017

In this groundbreaking exploration of culinary genius, the authors of THE FLAVOR BIBLE reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, KITCHEN CREATIVITY is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs….”
–from the flap copy for KITCHEN CREATIVITY

Our Summer of 2017 (and of 2016, and of 2015, and of 2014 for that matter) might have disappeared in the blink of an eye, but we couldn’t be more thrilled to have something wonderful to show for it:  finishing our next book KITCHEN CREATIVITY, which is being published by Little, Brown and is due to appear on bookstore shelves on October 31st.

Based on personal interviews with dozens of the world’s most creative chefs — including Jose Andres, Michael Anthony, Damon Baehrel, Dan Barber, Rick Bayless, Daniel Boulud, Amanda Cohen, Kyle Connaughton, Curtis Duffy, Patrick O’Connell, Ghaya Oliveira, Eric Ripert, Marcus Samuelsson, Nancy Silverton, and Joshua Skenes — as well as our in-depth research on dozens more, KITCHEN CREATIVITY shares the best practices behind their creative processes — and how you can put them to work in your own kitchen.

Fans of THE FLAVOR BIBLE, CULINARY ARTISTRY, and BECOMING A CHEF, this one’s for you — and we can assure you that you’ll want to pre-order your copy at your favorite bookstore.  And fans of creativity books in general, this one’s for you, too.  As MacArthur Fellow Robert Root-Bernstein and his wife and co-author Michelle Root-Bernstein wrote in their book Sparks of Genius:
Learning to think creatively in one discipline opens the door to understanding creative thinking in all disciplines.

KITCHEN CREATIVITY: Unlocking Culinary Genius–With Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs by Karen Page, with photographs by Andrew Dornenburg (Little, Brown; Fall 2017), will be available October 31st.

Tasting Table’s Abby Reisner: THE FLAVOR BIBLE One of “13 Essential Cookbooks Every Home Cook Should Own”

THE FLAVOR BIBLE:  Less a cookbook and more an instruction manual, this companion gives you the tools you need to become a great cook. Spend some time getting to know which flavors play well with others, and you’ll find yourself comfortable freestyling at the stove.”
Abby Reisner, TastingTable.com

Abby Reisner, Assistant Editor of TastingTable.com, lists “The 13 Essential Cookbooks Every Home Cook Should Own,” which she describes as “a baker’s dozen of the tried-and-true cookbooks we turn to time after time” — and which include THE FLAVOR BIBLE.

Reisner writes, “Behind every great home cook is a dog-eared cookbook, stained with olive oil and splashes of red wine that they were ‘cooking with.’ Just ask any member of our digital cookbook club (which you can join here), and they’ll tell you: A good book makes for the best sous-chef. Here’s a baker’s dozen of the tried-and-true cookbooks we turn to time after time.”

We’re delighted to see THE FLAVOR BIBLE amidst such a distinguished group, which also include Julia Child‘s Mastering the Art of French Cooking and Rose Levy Beranbaum‘s The Cake Bible.

You can find Abby’s entire list here.

Tasting Table is the self-described modern media brand for a new generation of food and drink enthusiasts.  tastingtable.com

Legendary Pastry Chef Dieter Schorner Is Celebrated For Turning 80 Over Lunch at Porter House Bar & Grill

Top left: Porter House Bar and Grill chef-partner Michael Lomonaco with legendary pastry chef Dieter Schorner; Top middle: Dieter Schorner with Ray Mulvey; Top right: Ray Mulvey, Andrew Dornenburg, Dieter Schorner, Rose Levy Beranbaum, and Michael Lomonaco; Bottom left: Karen Page joins other guests to salute Dieter Schorner’s 80th birthday; Bottom middle top: Mimi Sheraton with Dieter Schorner; Bottom middle bottom: Dieter Schorner and his wife Sylvie; Bottom right: Dieter Schorner and Karen Page

“Customers, increasingly, are also listened to, because many chefs rely on special customer requests ‘as a way of making sure they keep innovating.’ Thank goodness, though, that Dieter Schorner, of New York’s La Cote Basque, did not put too much stock in the yens of Salvador Dali, who once, five nights in a row, ordered fried parsley as his entree and broiled grapefruit with honey for dessert.”
Judith Dobrzynski, in The New York Timesbusiness section review of our book BECOMING A CHEF

Dieter Schorner, a legend in the world of pastry, recently celebrated his 80th birthday when his wife Sylvie surprised him with a trip to Europe.

So he was surprised to celebrate it again today, when a large table of his friends and admirers — including bestselling cookbook author Rose Levy Beranbaum and her husband Elliott, and former New York Times restaurant critic Mimi Sheraton, who once named Schorner one of the two best pastry chefs in America in the pages of Time magazine, gathered for lunch at Chef Michael Lomonaco‘s Porter House Bar & Grill to raise a toast to him.

Sheraton recalled today her visit many years ago with a Times editor to Le Chantilly, where one taste of a tuile at dessert time prompted her to inquire, “Is Dieter Schorner your pastry chef now?”  He in fact was — and her editor was blown away.  She said identifying him was simple — everyone else used almonds for their tuiles, but only Dieter used hazelnuts.

Rose Levy Beranbaum was in the midst of researching her next book when she realized she needed instruction in making danish, and started mulling over a trip to Europe.  Instead, suggested Julia Child herself, why don’t you simply study with Dieter Schorner?  And so she did — and the two have been friends ever since.

Many know that we go way back with Dieter, whom we interviewed for our first book BECOMING A CHEF, which was first published in 1995.  But our admiration for the former pastry chef of Le Cirque (where he introduced America to creme brulee) and La Cote Basque goes back more than a decade before that.

In fact, Karen was one of his best customers during his brief stint at the chic Austrian patisserie on Wall Street called Die Fledermaus, which he joined back in 1984 — although she knew nothing of his restaurant-world celebrity status.  She only knew that the pastries and desserts (including an extraordinary plum tart and chocolate ganache cake) she enjoyed there more afternoons than not when she wasn’t traveling for work were the very best she’d ever tasted — and always managed to bring a smile to her face even when the stresses of work and heartache could not.

Having moved on from Wall Street in 1985, Karen had lost track of Dieter until the late 1980s when she was at graduate school at Harvard and ended up reading Mimi Sheraton’s article in Time magazine celebrating him (for which she thanked Mimi today!) — and was shocked to learn of her too-humble friend’s stellar restaurant world career before they’d met.  As Sheraton’s article also mentioned that he’d opened his own Patisserie Cafe Didier in Washington, DC’s Georgetown neighborhood, it was only a matter of time until she made her way to DC to pay him a visit and reconnected.

After Andrew first met Dieter and tasted his desserts, he figured out a way to spend a few days in his kitchen to learn from the master.  While Dieter makes the best souffles we’ve ever tasted, ever since studying with him Andrew’s haven’t been so far behind (says Karen).

Having traveled across the country on book tour after book tour, we’ve met countless CIA graduates who have studied with Dieter, and their reactions to our bringing up his name are inevitably ones of delight.  Dozens if not hundreds of students have spoken to us of their awe of his talent and love of his humble personality and generous spirit.

One we met today was Erin McDowell, a student of Dieter’s at the Culinary Institute of America who sang Dieter’s praises as a pastry world genius who inspired her along her path to coming out with her own first cookbook this fall called The Fearless Baker (Houghton Mifflin Harcourt, Oct. ’17).

We were also delighted to meet Ray Mulvey, a former student from Dieter’s brief stint teaching at the French Culinary Institute, who is researching and writing a book on Dieter’s lifetime of lessons learned cooking for Presidents, dignitaries, and celebrities, as well as teaching.  (Ray, please sign us up for a case or two to start, as we can already imagine dozens of people to whom we’d want to gift copies.)

Our heartfelt best wishes to legendary pastry chef Dieter Schorner on this milestone birthday — and we look forward to toasting his 85th (or sooner!) with copies of this forthcoming book in hand!

Pastry Art & Design magazine inducted Dieter Schorner into its Hall of Fame in 2008. He was owner of Patisserie-Café Didier in Washington, DC, until selling it in 1998, and the restaurant was named the third best in America by Condé Nast Traveler in 1994. Chef Schorner was previously executive pastry chef for Warner LeRoy at Potomac Restaurant in Washington, DC, and Tavern on the Green in New York City. He was also pastry chef at such distinguished locations as Le Cirque, Le Chantilly, La Côte Basque, and L’Etoile in New York; the Savoy Hotel in London; and Cafehaus Konig in Baden-Baden, Germany.

In 1988, Time magazine called Schorner one of the two the best pastry chefs in the United States. Food & Wine listed him among “America’s Best Chefs” and Gourmet said Schorner “is one of the indisputable grand masters of his métier.” The native of Bavaria has prepared desserts for three U.S. presidents, and every day, his students have attested how lucky they are to continue to learn at the hand of this legendary pastry chef, mentor, and teacher.

“Fear is like having one foot on the brakes — it slows you down, so your car goes nowhere.  Learn from your mistakes — and let go.”
Dieter Schorner, on his advice to aspiring chefs

Pastry chef Dieter Schorner is a long-time beloved pastry arts instructor at the Culinary Institute of America in Hyde Park, NY.  ciachef.edu/dieter-schorner

Chef Michael Lomonaco and his team at Porter House Bar & Grill never fail to delight guests — even pescetarians (especially those who love grilled salmon) and vegetarians / vegans (with delicious mushroom risotto).  Time Warner Center, 10 Columbus Circle, New York City.  porterhousenyc.com