KITCHEN CREATIVITY Hits Bookstore Shelves Today: October 31, 2017

Tuesday, October 31, 2017

This book left me flabbergasted….You defy a niche….I love that it encourages people to play….This book is great….A fabulous book.”
Sukey Pett, Sukey’s Diner on Milwaukee’s Riverwest Radio 104.1

Two proud parents, us….as our new book KITCHEN CREATIVITY makes its debut today: October 31, 2017.

It was actually helpful to talk with Milwaukee Radio’s Sukey Pett about it last night, as she seemed to struggle to categorize it much as we often do with our own books:  They’re not exactly cookbooks, although you’ll find them shelved in the Cookbooks section of bookstores.  “They’re not quite philosophy books, not quite memoirs,” ventured Sukey.

We write the books we most want to read that don’t yet exist, we offered.

Just like the image on the cover of KITCHEN CREATIVITY, every person has their own fascinating take on it.

We’re thrilled and honored that some of the authors and others we admire most have already weighed in on KITCHEN CREATIVITY with these words:

“Utter genius…If Leonardo da Vinci wrote a book on culinary creativity in 2017, this would be it.”
Michael Gelb, New York Times bestselling author of How to Think Like Leonardo da Vinci and The Art of Connection

An instant classic, the rare book that helps the creator learn to think, not just do.”
Seth Godin, New York Times bestselling author of Linchpin

“Who was that visionary who first intuited that the tasteless red berry on the bush, if processed just right, could burst into coffee? Who made that first cake? Chefs have always been an intuitive lot. The best are visionary sensualists for whom food is high lovemaking, unleashing ever new and ancient, multisensory delights.  KITCHEN CREATIVITY is a walk on the wild side with today’s most visionary chefs.
Rebecca Alban Hoffberger, founder and director, American Visionary Art Museum

“Karen Page and Andrew Dornenburg have dedicated their storied careers as gastronomic scribes—diligently researching and documenting the culture, history, science, and techniques of cooking.  Not surprisingly, each one of their acclaimed books has become a must-read for professional chefs and home cooks alike.  Their latest, KITCHEN CREATIVITY, proudly joins the family—generously ladling practical advice towards acing the art of culinary innovation, imbuing the reader with newfound confidence, skill, and inspiration. No doubt it will become essential in my own collection!”
Danny Meyer, CEO, Union Square Hospitality Group and author of the New York Times bestseller Setting the Table

“The hardest question I’ve ever been asked is:  ‘How do you teach someone to be creative?’ Now I have a resource I can wholeheartedly recommend!”
Michel Nischan, founder and CEO of Wholesome Wave, and winner of the 2015 James Beard Foundation Humanitarian of the Year Award

This splendid book is the perfect roadmap for a young chef to attain culinary stardom. First, follow the great classic cooks by imitating them. Second, massage that knowledge to fit your palate and esthetic sense. Third and finally, become yourself.”
Jacques Pepin, Emmy Award-winning television host, recipient of France’s Legion d’Honneur, and author of A Grandfather’s Lessons: In the Kitchen With Shorey

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

“Just as The Flavor Bible and Culinary Artistry have been invaluable to chefs and cooks navigating the world of flavor, KITCHEN CREATIVITY promises to guide them insightfully and inspirationally through the creative process—mindful of the fact that this is something that should always be fun.”
Marcus Samuelsson, chef-owner, Red Rooster, Ginny’s Supper Club, and Streetbird in Harlem, and author of the New York Times bestseller Yes, Chef

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.”
Shoshana Zuboff, Charles Edward Wilson Professor of Business Administration Emerita, Harvard Business School, and author of Master or Slave? The Fight for the Soul of Our Information Civilization

Let us know what you think the image is on the cover of KITCHEN CREATIVITY — and to weigh in on KITCHEN CREATIVITY itself!  We look forward to your comments.

KITCHEN CREATIVITY is available at better bookstores everywhere, as of today.

(NOTE:  Journalists and bloggers seeking a review copy of KITCHEN CREATIVITY can contact Little, Brown publicist Zea Moscone at zea.moscone@hbgusa.com.)

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