“Many fine studies do remain this restrictive, including Dornenburg and Page’s (1998, 2003) fascinating books on chefs, food critics, and restaurants….The value of this descriptive work is indisputable.”
–Linda Kalof and Amy Dan, Essentials of Social Research (2008)
Karen Page and Andrew Dornenburg‘s works and opinions have been widely influential and are frequently cited as sources of information and/or inspiration in scholarly, trade, and popular publications spanning the fields of anthropology, architecture, biography, business, career development, creativity, cuisine, culture, design, diet, education, etiquette, fiction, food culture, foodservice, gastronomy, gender studies, health, history, home economics, hospitality, law, literature, management, mixology, nutrition, plant-based cooking, professional cooking, self-help, sociology, and travel, both across the United States and around the globe (including Belgium, Brazil, Czech Republic, Denmark, France, Germany, Hong Kong, India, Ireland, Norway, South Africa, Sweden, et al).
A Book for Cooks: 101 Classic Cookbooks by Leslie Geddes-Brown (Merrell Publishers, 2012). Citation of Culinary Artistry by Chef Michael Mina as one of his top 10 cookbooks.
“A Brief History of Culinary Arts Education in America” by J.N. Brown (Journal of Hospitality & Tourism Education, 2005). Citation of Becoming a Chef.
Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson (University of Chicago Press, 2004). Citation of Becoming a Chef.
African American Food Culture (Food Cultures in America) by William Frank Mitchell (Greenwood, 2009). Citation of Becoming a Chef.
Americans at the Table: Reflections on Food and Culture (Diane Publishing, 2004). Citation of The New American Chef.
“An Analysis of Determinants of Career Success for Elite Female Executive Chefs” by P.S. Bartholomew and J.G. Gary (Journal of Hospitality & Tourism Research, 1996). Citation of Becoming a Chef.
“Analýza Nabídky Vín v Gastronomických Provozech” [“Analysis of Wines in Catering Facilities”] by Adam Bencze (Institute of Hospitality Management in Prague, 2014). Citation of What to Drink with What You Eat.
Around the World in a Dutch Oven by Mark Hansen (2013). Citation and recommendation of Culinary Artistry.
Arranging Food Beautifully by Susan E. Mitchell (John Wiley & Sons, 1999). Citation of Culinary Artistry.
Art and Food edited by Peter Stupples (Cambridge Scholars Publishing, 2013). Citation of Culinary Artistry.
“A Study of the Evolution and Diversity of a Stereotypical Genre: The Recipe Genre” by Shirley Poon Ka-man (The University of Hong Kong, 2007). Citations from Becoming a Chef.
“Daniel Boulud, the chef-owner of Restaurant Daniel, Café Boulud, and DB Bistro Moderne in New York City, states that, ‘many recipes are written by chefs before the dishes are ever made, because they’re created in your mind. Your senses give you the combinations.’ (Dornenburg & Page, 2003:186). Jeremiah Tower also suggests that ‘when you write a recipe, you can taste it in your mind’ (ibid).”
–“A Study of the Evolution and Diversity of a Stereotypical Genre: The Recipe Genre” (2007)
A Survival Guide for Culinary Professionals by Alan Gelb and Karen Levine (Cengage Learning, 2004). Citation of Becoming a Chef.
A Survivor’s Guide to Kicking Cancer’s Ass by Dena Mendes (Hay House, 2011). Citation of The Flavor Bible.
A Taste for New York: Restaurant Reviews, Food Discourse, and the Field of Gastronomy in America by Mitchell Davis (New York University, 2009). Citation of Dining Out.
The Athlete’s Palate Cookbook: 100 Gourmet Recipes for Endurance Athletes by Yishane Lee (Rodale Press, 2009). Citation of Karen Page and Andrew Dornenburg as serial marathoners and half-marathoners.
The Athlete’s Plate: Real Food for High Performance by Adam Kelinson (VeloPress, 2009). Citation of Culinary Artistry.
Authenticity in the Kitchen: Proceedings of the Oxford Symposium of Food and Cookery – 2005 edited by Richard Hosking (Oxford Symposium, 2006). Citations of Becoming a Chef.
“Dornenburg and Page recount the lobbying effort that followed the Clintons’ announcement that they wanted the official residence to be a showcase for American art; many of the leading chefs of the country wrote an open letter to the Clintons urging the adoption of American cuisine in the nation’s kitchen.”
—Authenticity in the Kitchen (2006)
A Woman’s Place Is in the Kitchen: The Evolution of Women Chefs by Ann Cooper (Van Nostrand Reinhold, 1997). Citation of Becoming a Chef.
“She made her choice to pursue a culinary career well after her children were born. She explains that the inspiration for her decision was Karen Page and Andrew Dornenburg’s book BECOMING A CHEF. That book awakened something in her that told her she needed to go to culinary school and follow her heart.”
—A Woman’s Place Is In the Kitchen (1997)
Baking with Cookie Molds: Secrets and Recipes for Making Amazing Hand-Crafted Cookies by Anne L. Watson (2010). Citation of The Flavor Bible.
The Beer Wench’s Guide to Beer: An Unpretentious Guide to Craft Beer by Ashley V. Routson (2015). Citation of What to Drink with What You Eat.
“Although the primary focus of this book is on food and wine pairings, beer and food lovers can still take away a lot of valuable information from WHAT TO DRINK WITH WHAT YOU EAT. Most of what I know about the symmetry between food and beverage, I’ve learned from reading the books of Karen and Andrew.”
–Ashley Routson, in The Beer Wench’s Guide to Beer (2015)
Behind the Scenes: An Ethnographic Study of A Working Kitchen by Sara Anne Stephenson (University of York, 2012). Citation of Becoming a Chef.
Best of the Black Pot: Must-Have Dutch Oven Favorites by Mark Hansen (Cedar Fort, 2012). Two mentions of Culinary Artistry.
Beverage Basics: Understanding and Appreciating Wine, Beer and Spirits by Robert W. Small (John Wiley & Sons, 2011). Citation of What to Drink with What You Eat.
The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea by Hannah Crum and Alex LaGory (Storey Publishing, 2016). Citation of The Flavor Bible as one of a dozen books under Recommended Reading.
Bitters: A Spirited History of a Classic Cure-All by Brad Thomas Parsons (Ten Speed Press, 2011). Citation of The Flavor Bible.
“In THE FLAVOR BIBLE, Karen Page and Andrew Dornenburg point out that many chefs view bitterness as ‘an indispensible ‘cleansing’ taste — one that makes you want to take the next bite, and the next.”
–Brad Thomas Parsons, in his award-winning book Bitters (2011)
The Blue Bistro by Elin Hilderbrand (Macmillan, 2006). Citation of Becoming a Chef.
“I read comprehensively about restaurants, culinary schools, and food and wine. The following publications were especially helpful…BECOMING A CHEF by Andrew Dornenburg and Karen Page.”
–Elin Hilderbrand, in the Acknowledgments to her novel The Blue Bistro (2006)
“Burned! The Impact of Work Aspects, Injury, and Job Satisfaction on Unionized Cook’s Intentions to Leave the Cooking Occupation” by C.A. Young and D.L. Corsun (Journal of Hospitality and Tourism Research, 2009). Citation of Becoming a Chef.
The Business of Wine: An Encyclopedia by Geralyn G. Brostrom and Jack Brostrom (Greenwood, 2008). Citation of What to Drink with What You Eat.
A Career as a Chef by Susan Meyer (Rosen Publishing Group, 2013). Citation of The Flavor Bible.
Career Opportunities in Journalism by Jennifer Bobrow Burns and Janice Castro (Ferguson, 2007). Citation of Dining Out.
Career Opportunities in Travel and Hospitality by Jennifer Bobrow Burns and Joseph A. McInerney (Ferguson, 2010). Citation of Becoming a Chef.
Careers in the Food Services Industry by Robert K. Otterbourg (Barron’s Educational Series, 1999).
The Celebrity Tweet Directory by Jeanne Harris (John Wiley & Sons, 2010). Citation of The Flavor Bible.
Central Italy: The Collected Traveler: Tuscany and Umbria by Barrie Kerper (Fodor’s, 2000). Citation of Dining Out.
“The Chef as Designer: Classifying the Techniques that Chefs Use in Creating Innovative Dishes” by Barry Kudrowitz (University of Minnesota), Arthur Oxborough (University of Minnesota), Jaz Choi (Queensland University of Technology, Australia), and Emily Stover (University of Minnesota). Design Research Society Conference 2014, June 16-19, 2014, Umea, Sweden.
“Combination is a common form of innovating and it is the basis of the Associate Theory of Creativity (Mednick, 1962). Daniel Pink calls this method the ‘Reese’s Peanut Butter Cup Theory of Innovation’ where two existing items are brought together to form a new item (Pink, 2006). There are a number of tools available to help cooks and chefs find interesting combinations between ingredients such as THE FLAVOR BIBLE (Page & Dornenburg, 2008).”
–“The Chef As Designer” (June 16-19, 2014)
Chefs: Webster’s Quotations, Facts and Phrases (ICON Group International, Inc., 2008). Citation of Dining Out.
“Chefs’ Perceptions of Convenience Food Products in University Food Service Operations” by Ioana Dallinger (Virginia Polytechnic Institute and State University, 2013). Citation of Becoming a Chef.
The Chickin Feed Primer: A Useful Companion for Modern Families by Michelle Newcome, Mother Hen and the Chickin Coop (Chickin Feed Press, 2008). Citation of Culinary Artistry.
Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal by Tara Mataraza Desmond (Andrews McMeel Publishing, 2013). Citation of Culinary Artistry.
The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Conigliaro (Random House, 2013). Citation of Culinary Artistry.
Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants by Christine Carroll and Jody Eddy (Running Press, 2012). Citation of The Flavor Bible.
“Q. Can you name two cookbooks that you turn to for family meal inspiration? A. Thai Food by David Thompson and THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg — they break down in hundreds of tables how ingredients’ flavors relate to one another.”
–Wylie Dufresne and Jon Bignelli of wd-50, in Come In, We’re Closed (2013)
The Complete Guide to Making Mead by Steve Piatz (Voyageur Press, 2014). Citation of The Flavor Bible.
“One of the best sources for ideas about ingredients that go together is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. Once you pick the first ingredient, you can then look for what combines with it. For example, you have cherries and find that they go well with red currants, or you have some figs and find that they would go well with cilantro and lime. The book…should get you started on combinations to experiment with.”
–Steve Piatz, The Complete Guide to Making Mead (2014)
The Complete Idiot’s Guide to Success as a Chef by Leslie Bilderback (Alpha, 2007). Citation of Culinary Artistry.
The Complete Idiot’s Guide to Wine and Food Pairing by Jaclyn Stuart and Jeanette Hurt (Alpha, 2010). Citation of What to Drink with What You Eat.
The Complete Idiot’s Guide to Wine Basics, 2nd edition, by Tara Q. Thomas. Citation of What to Drink with What You Eat.
Cooked: From the Streets to the Stove, From Cocaine to Foie Gras by Jeff Henderson (2007). Citation of Becoming a Chef as an inspiration to the author of this bestselling memoir, who has credited Page and Dornenburg with catalyzing its publication.
“I wanted to thank you two again for your inspirational book BECOMING A CHEF that I read while incarcerated…After you wrote about me in your newsletter last year, [literary] agent Michael Psaltis…read your testimony. He contacted me [and] the rights to my life story were sold to William Morrow/Harper Collins for a substantial six figures.”
–Chef Jeff Henderson, author of the New York Times bestseller Cooked (2007)
Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen by Jason Sheehan (Macmillan, 2010). Citation of books by Dornenburg and Page “for inspiration.”
“Cookbooks (with a few, rare exceptions) are porno for kitchen hobbyists and well-meaning amateurs….[The few, rare exceptions] being books like Harold McGee’s On Food and Cooking, some stuff by Patricia Wells, Payard, Pepin, and Julia Child, sauce-stained and ragged English translations of Larousse Gastronomique or even the original French, some of the Dornenburg-Page books (for inspiration).”
–Jason Sheehan, Cooking Dirty (2010)
Cool Careers for Girls in Food by Ceel Pasternak and Linda Thornburg (2001). Citation of Becoming a Chef.
Cool Careers Without College for People Who Love Food by Kerry Hinton (2009). Citation of Becoming a Chef.
Creativity in Gastronomy by Louise Bro Pedersen (Copenhagen Business School, 2012). Citation of Culinary Artistry.
Critics, Ratings, and Society: The Sociology of Reviews by Grant Blank (Rowman & Littlefield, 2006). Citation of Karen Page and Andrew Dornenburg.
Culinary Art and Anthropology by Joy Adapon (Bloomsbury, 2008). Citation of Culinary Artistry.
“Food writers Dornenburg and Page (1996, p. 7) provide an example that illustrates how a cook’s agency affects eaters abducted by the food consumed….Therefore we recognize culinary artistry by the power of the food to perform a perceptual change in the eaters, physically enhancing their experience of life.”
–Joy Adapon, Culinary Art and Anthropology (2008)
Culinary Fictions: Food in South Asian Diasporic Culture by Anita Mannur (Temple University Press, 2009). Citation of the definition of “fusion cuisine” from Becoming a Chef, which is also listed in the book’s Bibliography.
The Culinary ‘Food Chain’ (2016). Citation of Becoming a Chef.
Culinary Nutrition: The Science and Practice of Healthy Cooking by Jacqueline B. Marcus (Academic Press, 2013). Citation of Culinary Artistry.
A Culinary School in San Mateo by Maurice Andrew Diaz (doctoral dissertation at the University of Maryland, 2005).
Cultural Analysis and Bourdieu’s Legacy: Settling Accounts and Developing Alternatives edited by Elizabeth Silva and Alan Warde (Routledge, 2010). Citation of Becoming a Chef.
“…No longer were chefs mere glorified household servants, but they could now aspire to commanding spaces of their own making, spaces with an international visibility that Escoffier had helped secure for French haute cuisine (Dornenburg and Page, 2003).”
—Cultural Analysis and Bourdieu’s Legacy (2010)
“A Cultural Field in the Making: Gastronomy in 19th Century France” by Priscilla Parkhurst Ferguson (American Journal of Sociology /The University of Chicago Press, November 1998). Citation of Becoming a Chef.
Cultural Intelligence in Global Teams: A Fusion Model of Collaboration by Maddy Janssens of Katholieke Universiteit Leuven and Jeanne M. Brett of Northwestern University (Group & Organization Management, Vol. 31, No. 1, 124-153; 2006). Reference citation of Culinary Artistry.
Current Issues in Hospitality and Tourism: Research and Innovations edited by A. Zainal, S.M. Radzi, R. Hashim, C.T. Chik, R. Abu (CRC Press, 2012). Citation of Becoming a Chef.
Death & Co: Modern Classic Cocktails, with More than 500 Recipes by David Kaplan, Nick Fauchald, and Alex Day (Ten Speed Press, 2014). Citations of The Flavor Bible and What to Drink with What You Eat.
“Det Norske Restaurantanmelderiet” by Amanda Sunita Heggen Bahl (University of Oslo / Institute for Media and Communications, 2014). Citation of Dining Out.
Digesting Recipes: The Art of Culinary Notation by Susannah Worth (Zero Books, 2015). Citation of Culinary Artistry.
DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks by Marcia Simmons (Adams Media, 2011). Citation of the work of Karen Page and Andrew Dornenburg.
“The work of the following people was extremely useful for research and inspiration: Karen Page and Andrew Dornenburg.”
–Marcia Simmons, DIY Cocktails (2011)
Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home by Ivy Stark (Skyhorse Publishing, 2013). Citation of Culinary Artistry.
“As well as writing about food, I love to read about it and have been inspired creatively by these books and find myself constantly consulting them, and so they deserve credit, too: The Essential Cuisines of Mexico, Diana Kennedy; On Food & Cooking, Harold McGee; CULINARY ARTISTRY, Andrew Dornenburg and Karen Page.”
–Ivy Stark, Dos Caminos Mexican Street Food (2013)
Drinking the Devil’s Acre: A Love Letter from San Francisco and Her Cocktails by Duggan McDonnell (Chronicle Books, 2015). Citation of The Flavor Bible under Recommended Reading.
Drinks by Tony Conigliaro (Random House, 2014). Citation of Culinary Artistry.
Drunken Botanist by Amy Stewart (Algonquin, 2013). Citation of The Flavor Bible in the book’s complete Bibliography online.
East Main Street: Asian American Popular Culture by Shilpa Davé, LeiLani Nishime, and Tasha G. Oren (NYU Press, 2005). Citation of Becoming a Chef.
Eat Ink: Recipes. Stories. Tattoos by Birk O’Halloran and Daniel Luke Holton (Adams Media, 2013). Citations of Becoming a Chef and Culinary Artistry.
“Michael [Fiorelli] aspired to be a writer for ‘Saturday Night Live,’ which was at the top of the ratings at the time, but then his passion for reading turned to cookbooks and he never looked back. Michael still recommends two of the books that affected him the most to aspiring chefs to this day: CULINARY ARTISTRY and BECOMING A CHEF, both by Andrew Dornenburg and Karen Page.”
—Eat Ink (2013)
Eating Architecture, edited by Jamie Horwitz and Paulette Singley (MIT Press, 2004). Citation of Culinary Artistry.
Eating Post-Modernity: Fusion Cuisine and Authenticity by Mark McWilliams (Oxford Symposium, 2006). Citations of Becoming a Chef and Culinary Artistry.
Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food by Michael S. Fenster, MD, MBA (Rowman & Littlefield, 2012). Citation of What to Drink with What You Eat.
“The book by Andrew Dornenburg and Karen Page WHAT TO DRINK WITH WHAT YOU EAT is an absolute bible.”
–Michael S. Fenster, MD, MBA, in Eating Well, Living Better (2012)
Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery – 2006, edited by Richard Hosking (Oxford Symposium, 2006). Citation of Becoming a Chef in “The Ultimate in Cookery: The Souffle’s Rise Alongside Feminism in the 1960s” by Phyllis Thompson Reid.
“Pastry is an interesting exception to the gender rule. Because baking isn’t tied to the service of the restaurant, it can begin and end earlier in the day, and is more predictable in its hours (Dornenburg, BECOMING A CHEF). This makes it a more family-friendly niche.”
–Oxford Symposium (2006)
Emeril!: Inside the Amazing Success of Today’s Most Popular Chef by Marcia Layton Turner (John Wiley & Sons, 2004). Citation of Becoming a Chef.
Encyclopedia of Journalism edited by Christopher H. Sterling (SAGE Publications, 2009). Citation of Dining Out in the section on Food Journalism.
Enogastronomia a arte de harmonizar cardápios e vinhos by Deise Novakoski and Renato Freire (Senac, 2005). Citation of Becoming a Chef.
Essential Spices and Herbs: Discover Them, Understand Them, Enjoy Them by Christina Nichol (Rockridge Press, 2015). Citation of The Flavor Bible as one of three References.
Essentials of Social Research by Linda Kalof and Amy Dan (McGraw-Hill, 2008). Citations of Becoming a Chef and Dining Out.
The Everything Hot Careers Book by Ronald A. Reis (Adams Media, 2001). Citation of Becoming a Chef.
Extraordinary Jobs in the Food Industry by Alecia T. Devantier and Carol Turkington (2006). Citation of Becoming a Chef.
“Fatores que influenciam o gosto: desafios para a gastronomia” [“Factors that influence taste: challenges for gastronomy”] by Carin Priscila Morioka Minami (Especialização em Gastronomia e Segurança Alimentar, Universdade de Brasília, Brazil, 2006). Citation of Culinary Artistry.
50 Foods: The Essentials of Good Taste by Edward Behr (Penguin, 2013). Citation of The Flavor Bible.
The Five Aspects Meal Model: A Tool for Developing Meal Services in Restaurants by Inga-Britt Gustafsson, Asa Öström, Jesper Johansson, and Lena Mossberg (Journal of Food Service, April 2006). Reference citation of Culinary Artistry.
The Flavor Network by Indiana University’s Yong-Yeol Ahn and University of Cambridge’s Sebastian Ahnert (MIT Press Journal/Leonardo, 2013). Citation of The Flavor Bible.
“A second dataset we have analysed is THE FLAVOR BIBLE , which is a curated list of almost six thousand ingredient pairings recommended by chefs. ”
–“The Flavor Network” (2013)
The Flavors of Life: Culinary Reflections of Mary Nell Reck by The Coronado Club of Houston (The Coronado Club of Houston, 2004). Citation of Culinary Artistry.
Food and Drink in American History (3 volumes) by Andrew F. Smith (ABC-CLIO, 2013). Citation of Becoming a Chef.
Food and Social Media: You Are What You Tweet by Signe Rousseau (AltaMira Press, 2012). Citation of Dining Out.
Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers by Irena Chalmers (Beaufort Books, 2008). Citations of Becoming a Chef and Culinary Artistry.
Food and Nutrition by Dayle Hayes and Rachel Laudan (Marshall Cavendish, 2009). Citation of Becoming a Chef.
“Food Pairing Theory: A European Fad” by Maurits de Klepper (Gastronomica: The Journal of Critical Food Studies, Winter 2011). Citations of Culinary Artistry and The Flavor Bible.
“Searching for and grasping successful flavor pairings has naturally been on the mind of many
a chef. Andrew Dornenburg and Karen Page inventoried tasty food combinations in their seminal book CULINARY ARTISTRY, for which they interviewed top U.S. chefs.”
–Maurits de Klepper, “Food Pairing Theory: A European Fad” in Gastronomica (Winter 2011)
The Food Section: Newspaper Women and the Culinary Community by Kimberly Wilmot Voss (Rowman & Littlefield, 2014). Citations of Dining Out in the chapter on “The Restaurant Reviewer as Journalist.”
“Food Stylists’ Food Image Creation for Print Media and Consumer Interpretation: An Exploratory Investigation” by Hendrik Johannes Fisher (University of Pretoria, 2014). Citation of Culinary Artistry.
The Food Stylist’s Handbook by Denise Vivaldo and Cindie Flannigan (2010). Citation of The Flavor Bible.
The Food Substitutions Bible, 2nd Edition by David Joachim (2010). Citation of The Flavor Bible in the book’s Bibliography.
The Four-Hour Chef by Tim Ferriss (Amazon, 2012). This New York Times bestseller features multiple citations of and quotations from Becoming a Chef and Culinary Artistry.
“In their wonderful book CULINARY ARTISTRY, Andrew Dornenburg and Karen Page provide a table with three hypothetical categories of chefs.”
–Tim Ferriss, The 4-Hour Chef (2012)
The Fourth Star: Dispatches from Inside Daniel Boulud’s Celebrated New York Restaurant by Leslie Brenner (Clarkson Potter, 2002). Citations of Andrew Dornenburg, Karen Page, and Becoming a Chef.
“Från Idé Till Tallrik” by Malin Drotz and Fabiola Oliveira (Örebro Universitet, 2012). Citation of Culinary Artistry.
French Food: On the Table, On the Page, and in French Culture by Lawrence R. Schehr and Allen S. Weiss (Routledge, 2001 and 2013). Citation of Becoming a Chef.
“From Escoffier to Adria: Tracking Culinary Textbooks at The Dublin Institute of Technology 1941-2013” by Pauline Danaher (M/C Journal, June 2013). Citation of Culinary Artistry.
“CULINARY ARTISTRY encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students.”
–“From Escoffier to Adria: Tracking Culinary Textbooks at The Dublin Institute of Technology 1941-2013” (2013)
“Fusion Collaboration in Global Teams” by Maddy Janssens and Jeanne M. Brett (DTEW Research Report 0323, 2003; pp. 1-33). Citation of Culinary Artistry.
Garde Manger: The Art and Craft of the Cold Kitchen by The Culinary Institute of America (John Wiley & Sons, 2008). Citation of Andrew Dornenburg and Karen Page’s article “Tall Food Tales” that was published in the National Culinary Review, January 1997.
Gender and Sexuality in the Workplace (Research in the Sociology of Work) by Christine Williams and Kirsten Dellinger (Emerald Group Publishing, 2010). Citation of Becoming a Chef.
Globalization: Critical Concepts in Sociology by Roland Robertson and Kathleen E. White (Taylor & Francis, 2003). Citation of Becoming a Chef.
“Similarly, Dornenburg and Page claim that in the 1970s and 1980s it was ‘a melding of French technique and American ingredients’ that helped give rise to the California cuisine movement pioneered by Alice Waters, Jeremiah Tower, Mark Miller, and Wolfgang Puck. It may be that the hegemony of French cooking works at some level to elevate the status of these other cuisines locally and globally in a way that otherwise might not be so easily accomplished.”
–Roland Robertson and Kathleen E. White, Globalization: Critical Concepts in Sociology (2003)
Gluten-Free Girl and the Chef by Shauna James Ahern and Dan Ahern (John Wiley & Sons, 2010). Citations of Culinary Artistry and The Flavor Bible.
“Sweetpea, where did you put the book? ‘The book’ in our house is CULINARY ARTISTRY, written by Andrew Dornenburg and Karen Page, a book that nearly every chef in America owns.”
–Shauna James Ahern and Danny Ahern, Gluten-Free Girl and The Chef (2012)
The Good, the Bad, and the Gross: A Critical Review of Food Defamation Law by Michael T. Miller (The University of Missouri – Kansas City Law Review, 2007; rev. 2008). Citation of Dining Out.
The Gospel of Food: Why We Should Stop Worrying and Enjoy What We Eat by Barry Glassner (Harper Perennial, 2007). Citation of Dining Out.
The Guide to Cooking Schools (ShawGuides Inc., 1996 & annually). Citation of Becoming a Chef.
Gutsy Women: More Travel Tips and Wisdom for the Road by Marybeth Bond (2001). Citation of Becoming a Chef.
The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function by Rebecca Katz and Mat Edelson (Random House, 2015). Citation of The Flavor Bible.
The Hip Girl’s Guide to the Kitchen: A Hit-the-Ground Running Approach to Stocking Up and Cooking Delicious, Nutritious, and Affordable Meals by Kate Payne (Harper, 2014). Citation of The Flavor Bible.
Homegrown Herb Garden: A Guide to Growing and Culinary Uses by Lisa Baker Morgan and Ann McCormick (Quarry Books, 2014). Citations of Culinary Artistry and The Flavor Bible.
How to Pray for Your Wife: A 31-Day Guide by Mark A. Weathers (Good News Publishers, 2006). Citation of Culinary Artistry.
“HRM in Hotel and Tourism Industry: Existing Trends and Practices” by Percy K. Singh (Kanishka Publishers, 2008). Citation of Culinary Artistry.
I Want to Be a Chef by Stephanie Maze and Catherine O’Neill Grace (Houghton Mifflin Harcourt, 1999). Citation of Becoming a Chef.
Icons of American Cooking by Elizabeth S. Demers and Victor W. Geraci (ABC-CLIO, 2011). Citation of Becoming a Chef.
If You Can Stand the Heat: Tales from Chefs and Restaurateurs by Dawn Davis (Penguin, 1999). Citation of Becoming a Chef.
“In the wonderfully informative BECOMING A CHEF by Andrew Dornenburg and Karen Page, chef-owner Michael Foley of Printer’s Row advises, ‘The only way a person can be happy with the routine of ‘chop, slice and dice’ is if you set up a program of goals.'”
–Dawn Davis, If You Can Stand the Heat (1999)
The I Love Trader Joe’s Party Cookbook by Cherie Mercer Twohy (Ulysses, 2011). Citation of What to Drink with What You Eat.
I’m Just Here for the Food by Alton Brown (Stewart, Tabori & Chang, 2006). Citations of Becoming a Chef and Culinary Artistry.
“A Selected Reading List…Titles I recommend adding to your library: BECOMING A CHEF and CULINARY ARTISTRY.”
–Alton Brown, I’m Just Here for the Food (2006)
“Ingrediensrekommendationer: Implementering och utvärdering av ett rekommendationssystem i en ny domän” [“Ingredient Recommendations: Implementation and evaluation of a recommendation system in a new domain”] by Erik Karlsson, Linköping University’s Department of Computer and Information Science (Linköping University, 2013). Citation of The Flavor Bible.
In Pursuit of a Postdoc by Amber Watson (The Chronicle of Higher Education; December 14, 2004). Citation of Becoming a Chef.
Insatiable: Tales from a Life of Delicious Excess by Gael Greene (Warner Books, 2006). Citation of Andrew Dornenburg’s recipe testing.
“A pride of fine and opinionated cooks, bakers and cookbook writers devoted precious time to testing my recipes: Rozanne Gold, Andrew Dornenburg, Eddie Schoenfeld….Karen Page and Suvir Saran have shared their priceless network and connections with generosity beyond simple friendship.”
–Gael Greene, Insatiable (2006)
In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools by the Culinary Institute of America (Wiley, 2007). Citation of Culinary Artistry.
In the Sweet Kitchen: The Definitive Baker’s Companion by Regan Daley (Artisan, 2001). Citation of Culinary Artistry.
Job Hunter’s Sourcebook: Where to Find Employment Leads and Other Job Search Resources by Bohdan Romaniuk (Gale, 2008). Citation of Becoming a Chef.
Journal of Hospitality and Tourism Research, review of Dining Out by William M. Chernish, Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston (2002).
Juice!: Delicious Juices to Enjoy Throughout the Day by Pippa Curbeth, L. Cameron, Lindsay Cameron Wilson, J. Schneider and Henja Schneider (Inmerc, 2005). Citation of Culinary Artistry in book’s Bibliography.
The Kentucky Bourbon Cookbook by Albert W. A. Schmid and Dean Fearing (The University Press of Kentucky, 2010). Citation of What to Drink with What You Eat.
The Kitchen Counter Cooking School by Kathleen Flinn (Viking, 2011). Citation of The Flavor Bible.
Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition by Andrew Friedman (Free Press, 2009). Citations of Culinary Artistry and The Flavor Bible.
“[Chef Timothy Hollingsworth] also treated himself to a copy of the new work by Andrew Dornenburg and Karen Page, THE FLAVOR BIBLE, which brought back memories…When he first moved up from commis to cook at The French Laundry, John Fraser (today the executive chef of Dovetail in New York City) had recommended that he read one of the authors’ earlier collaborations, CULINARY ARTISTRY. The book features extensive lists of ingredients and other foods they get along with. Hollingsworth, who was then starting to participate in those nightly menu meetings, spent his wee hours studying those lists so that he’d look like he knew what he was doing in the meetings when fellow cooks with finely honored palates and improvisational talent turned to him and said, ‘What to you want to run?’….Hollingsworth broke out his copy of THE FLAVOR BIBLE, the new book by Dornenburg and Page, whose earlier CULINARY ARTISTRY had gotten him through those menu meetings during his formative years at The French Laundry. He thumbed it to death that night, looking up possible accompaniments for caviar, for cod, for scallops, and for any number of ingredients, both assigned and elective, that he had been grappling with. He stayed up until three in the morning like that, filling his head with new ideas, sketching them in his notebook, getting ready for the next day, a day in which — if nothing else — he would cook from the heart.”
–Andrew Friedman, Knives at Dawn (2009)
“Konsten att kombinera mat och te” [“The art of combining food and tea”] by Lina Jonsved and Daniel Rittenberg-Schein (Örebro University, School of Hospitality, Culinary Arts & Meal Science; Grythyttan, Sweden, 2013). Citation of What to Drink with What You Eat.
“Kreativ Matlagning: Värdering av Kreativitet i Tävlingen Årets Kock” [“Creative Cooking: Valuing Creativity in the Competition Chef of the Year”] by Jesper Johansson (Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden, 2012). Citation of Culinary Artistry.
Kulinaristik: Forschung, Lehre, Praxis by Tilman Allert (LIT Verlag, 2008). Citation of Dining Out.
“Lakrits Och Vin: En Sensorisk Studie Om Hur Lakrits Påverkar Utvalda Egenskaper i Vin (Örebro Universitet Restaurang – Och Hotellhögskolan, 2012). Citation of What to Drink with What You Eat.
Le Aquile Sono Nate Per Volare: Il Genio Creativo Nei Bambini Dislessici [The Eagle Was Born to Fly: The Creative Genius of Dyslexic Children] by Rossella Grenci (Erickson, 2015). Citation of Andrew Dornenburg on a list (with actress Ann Bancroft, filmmaker Steven Spielberg, and chef Jamie Oliver) of creative geniuses who were born dyslexic.
The Little Red Book of Kitchen Wisdom by Nicole Frail and Matthew Magda (Skyhorse Publishing, 2014). Features quotations from Culinary Artistry.
Love What You Do: Building a Career in the Culinary Industry by Dorothy Cann Hamilton et al (2009). Recommendation of Becoming a Chef for providing “additional insights about culinary schools.”
Low and Slow 2: The Art of Barbecue, Smoke-Roasting and Basic Curing by Gary Wiviott and Colleen Rush (Running Press, 2015). Citation of The Flavor Bible.
“Dig deeper into flavor affinities to find new, interesting herb and spice pairings. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is a great resource for inspiration.”
–Gary Wiviott and Colleen Rush, Low and Slow 2 (2015)
The Making of a Pastry Chef: Recipes and Inspiration from America’s Best Pastry Chefs by Andrew MacLauchlan (John Wiley & Sons Incorporated, 1999). Citation of Culinary Artistry.
Making Place for Ritual: Creating Connection Through Communal Meals by Claire G. Shafer (University of Cincinnati, 2012). Citation of Culinary Artistry.
“Making Sense of Intellectual Property Law” by Christopher Buccafusco (Cornell Law Review, February 2012). Citation of Culinary Artistry.
“As the plaintiff in the KOOSH ball case noted, museums are becoming aware of the value of allowing people to feel art. Museums dedicated to tactility now exist in Phoenix, Arizona, and Athens, Greece. On the formal character of culinary creation, see generally ANDREW DORNENBURG & KAREN PAGE, CULINARY ARTISTRY 61–85 (1996) (walking readers through a variety of considerations when composing a dish).”
—Cornell Law Review (February 2012)
Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors by Susan Volland (W.W. Norton & Company, 2015). Citation of The Flavor Bible.
“Mehr Leidenschaft Recherche: Skandal-geschichten und Enthüllungsberichte” [“More passion research: Scandalous stories and investigative reports”] by Thomas Leif (VS Verlag, 2003). Citation of Dining Out.
Mike Colameco’s Food Lover’s Guide to New York City by Mike Colameco. (John Wiley & Sons, 2009). Citation of the authors dining at Alain Ducasse’s restaurant Adour.
The Modern Gentleman: A Guide to Essential Manners, Savvy and Vice, 2nd edition by Jason Tesauro and Phineas Mollod (Ten Speed Press, 2011). Citation of What to Drink with What You Eat.
The Modern Girl’s Guide to Sticky Situations by Jane Buckingham (HarperCollins, 2010). Citation of The Flavor Bible.
“The Modern Journeyman: Influences and Controls of Apprentice-Style Learning in Culinary Education” by Simone Maria Emms (Auckland University of Technology, 2005). Citation of Becoming a Chef.
The Modern Salad: Innovative New American and International Recipes Inspired by Burma’s Iconic Tea Leaf Salad by Elizabeth Howes (Ulysses Press, 2016). Citations of Culinary Artistry and The Flavor Bible in the book’s Bibliography.
Modern Tea: A Fresh Look at an Ancient Beverage by Lisa Boalt Richardson (Chronicle Books, 2014). Citation of What to Drink with What You Eat.
Nice Job!: The Guide to Cool, Odd, Risky, and Gruesome Ways to Make a Living by Jake Brooks and Jamie Rosen (Ten Speed Press, 1999). Citation of Dining Out.
“Not One of the Guys: Women Chefs Redefining Gender in the Culinary Industry” by Deborah A. Harris and Patti A. Giuffre (Gender and Sexuality in the Workplace, Research in the Sociology of Work 20.1, 2010; pp. 59-81). Citation of Becoming a Chef.
The Nourished Belly Diet: The 21-Day Plan to Heal Your Gut, Kick-Start Weight Loss, Boost Energy and Have You Feeling Great by Tammy Chang (Ulysses Press, 2016). Citation of The Flavor Bible.
“One of my favorite books is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, precisely because I don’t like to follow recipes. I love this book because it tells you what flavors go together. So when I happen to have a piece of lamb at my house and don’t want to run to the store, I will look in the book and see what flavors go well with lamb that I already have in my pantry. I also love their review of the four [tastes]: bitter, salty, sweet and sour. Learning to cook starts with experimenting on how to balance these flavors.”
–Tammy Chang (April 2016)
“On the Legal Consequences of Sauces: Should Thomas Keller’s Recipes be Per Se Copyrightable?” by Christopher J. Buccafusco (IIT Chicago/Kent College of Law, 2007). Citation of Culinary Artistry.
Opportunities in Culinary Careers by Mary Deirdre Donovan (McGraw-Hill Professional, 2003). Citations of Becoming a Chef and Culinary Artistry.
The Organic Cook’s Bible by Jeff Cox (John Wiley & Sons, 2006). Citation of Culinary Artistry.
The Organic Food Shopper’s Guide: What You Need to Know to Select and Cook the Best Food on the Market by Jeff Cox (John Wiley & Sons, 2008). Citation of Culinary Artistry and The New American Chef.
The Oxford Companion to American Food and Drink by Andrew F. Smith (Oxford University Press, 2007 and 2009). Citation of Dining Out.
The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set by Andrew F. Smith (Oxford University Press, 2004). Citation of Dining Out.
“Pairing Flavours and the temporal order of tasting” by Charles Spence, Qian Janice Wang, and Jozef Youssef (Flavour, 2017). Citations of The Flavor Bible and What to Drink with What You Eat.
Paris: The Collected Traveler by Barrie Kerper (Vintage, 2011). Citation of What to Drink with What You Eat.
Passaporte para o sabor: tecnologias para a elaboração de cardápios (Passport to Taste by Ronaldo Lopes Pontes Barreto (Senac, 2002). Citation in this Brazilian book of Culinary Artistry.
Peace, Love and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale, 2005). Citation of Culinary Artistry.
“Perceived Match of Wine and Cheese and the Impact of Additional Food Elements: A Preliminary Study” by Robert J. Harrington, Michelle McCarthy, and Mario Gozzi (Journal of Foodservice Business Research 13.4, 2010; pp. 311-330). Citation of What to Drink with What You Eat.
The Perfect Meal: The Multisensory Science of Food and Dining by Charles Spence and Betina Piqueras-Fiszman (Wiley, 2014). Multiple citations of Culinary Artistry.
“The others all affirmed that cuisine was one of the arts and that the visual aesthetic of a dish played a role that was judged to be just as important as taste (see also Dornenburg and Page 1996; Achatz 2009).”
–Charles Spence and Betina Piqueras-Fiszman, The Perfect Meal (2014)
Peterson’s Culinary Schools. Page and Dornenburg’s chapter on “Choosing a Cooking School: The Role of Education in a Cooking Career” appeared in countless annual editions of this book.
Picture Yourself Cooking with Your Kids by Beth Sheresh (Cengage Learning, 2009). Citation of The Flavor Bible.
Pierre Bourdieu, Volume 4, edited by Derek Robbins (2000). Citation of Becoming a Chef.
The Portable Postmodernist by Arthur Asa Berger (Rowman Altamira, 2003). Citation of Culinary Artistry.
The Pour: Maximizing Restaurant Profits Through Wine Sales by Lisa Gurvey (2013). Citation and recommendation of What to Drink with What You Eat.
Power Entertaining: Secrets to Building Lasting Relationships, Hosting Unforgettable Events, and Closing Big Deals from America’s First Master Sommelier by Eddie Osterland (Wiley, 2012). Citations of Culinary Artistry and The Food Lover’s Guide to Wine.
“How do you know if a particular wine goes well with a particular food? … How does the mix of flavors taste? If you like what you taste, you have a winner. If not, you know that those two items are ‘flavor enemies,’ to quote my friends Andrew Dornenburg and Karen Page, authors of CULINARY ARTISTRY and other books.”
–Eddie Osterland, master sommelier, in Power Entertaining (2012)
Power Meal: Craig Claiborne’s Last Supper for The New York Times by Mitchell Davis (Gastronomica, Summer 2004). Citation of Dining Out.
The Professional Chef by the Culinary Institute of America (John Wiley & Sons, 2006). Citation of Becoming a Chef.
Professional Cooking by Wayne Gisslen (John Wiley and Sons, 2006 and 2010). Citation of Culinary Artistry.
Professional Cooking for Canadian Chefs by Wayne Gisslen (John Wiley and Sons, 2006). Citation of Culinary Artistry.
“Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design” by Glenn R. Mack (Nova Southeastern University, 2012). Citation of Becoming a Chef.
Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut by Lynne Curry (Running Press, 2012). Citations of Culinary Artistry and The Flavor Bible in the book’s Bibliography.
Quantity Food Production, Planning, and Management, 3rd Edition by John B. Knight and Lendal H. Kotschevar (John Wiley & Sons, 2000). Citation of Dining Out.
Raising the Salad Bar by Catherine Walthers (Lake Isle Press, 2007). Citation of Culinary Artistry.
The Reach of a Chef: Beyond the Kitchen by Michael Ruhlman (Viking, 2006). Citation of Becoming a Chef and the pioneering work of Page and Dornenburg.
“The same week I’d written to the [CIA] about my nifty idea [to research and write his first culinary book The Making of a Chef], I’d been alerted to a segment on the ‘Today’ show in which a couple were being interviewed about their new book BECOMING A CHEF, a kind of survey of the profession up to that time. The husband-and-wife team Andrew Dornenburg and Karen Page, he a chef and she a Harvard-educated businesswoman, had interviewed scores of chefs and put together a potpourri of chef lore, restaurant history, professional pontifications, recountable memories, and how-to advice that cumulatively painted a portrait of the chef in America at the exact moment of launch into the stratosphere of celebrity. One of the book’s strongest features was its documenting the new restaurants and chefs beginning to change the way America ate — naming not only such landmarks as Lutèce and Spago and Charlie Trotter’s, but regional restaurants as well, Norman’s in Miami, Mustards Grill in the Napa Valley, and Coyote Café in Santa Fe. The authors also placed these chefs and restaurants in a broader historical context of the new American food scene.”
–Michael Ruhlman, The Reach of a Chef (2006)
Reimagining Business History by Philip Scranton and Patrick Fridenson (Johns Hopkins University Press, 2013). Citation of Becoming a Chef.
“The Relationship Between Occupational Culture, Organization Tenure and Occupational Commitment of Chefs in 4 and 5-star Hotels in Kuala Lumpur” by F.A. Hanan and A. Zainal (Current Issues in Hospitality and Tourism: Research and Innovations, 2012; p. 205). Citation of Becoming a Chef.
The Relationship of the Required Knowledge and Competencies of the American Culinary Federation Foundation Accrediting Commission (ACFFAC) for Post-secondary Culinary Arts Programs to the Perceived Needs of the Work Place by David E. Brough (ProQuest, 2008). Multiple citations of Becoming a Chef.
Resource Guide for Food Writers by Gary Allen, Culinary Institute of America (Routledge, 1999 and 2013). Citation of Culinary Artistry.
The Restaurant: From Concept to Operation by John R. Walker (John Wiley & Sons, 2008). Citation of Becoming a Chef.
“Restaurant Reviewing / Food Criticism” by Kimberly Voss, University of Central Florida Professor (Encyclopedia of Food and Agricultural Ethics, 2013). Citation of Dining Out.
The Restaurants Book: Ethnographies of Where We Eat, edited by David Beriss and David Sutton (University of Michigan, 2007). Citation of Becoming a Chef.
“This list of restaurants is based on: (a) a census of restaurants mentioned in the secondary literature: Batterberry and Batterberry (1973), Cummings (1970), Root and de Rochemont (1976), Hess and Hess (1977), Levenstein (1988 et al), Reardon (1994), Kuh (2001), Brenner (1999), Dornenburg and Page (2003), and Andrew Smith (2004). ”
—The Restaurants Book (2007)
Rigorously Respecting the Person: The Artistic Science of Experiential Personal Constructivism by Dr. Larry M. Leitner of the Psychology Department at Miami University in Oxford, Ohio (The Humanistic Psychologist, Volume 33, Issue 4, 305 – 319; January 2005). Citation of Culinary Artistry.
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule and Paulette Philipot (Running Press, 2012). Citation of The Flavor Bible in the book’s Bibliography.
Rumblings from the World of Food by Bernard Lahousse (Gastronomica: The Journal of Critical Food Studies, Summer 2012). Citation of The Flavor Bible.
“We greatly appreciate the work Karen Page and Andrew Dornenburg have done in THE FLAVOR BIBLE (we invited them to our first Foodpairing congress in 2009, The Flemish Primitives).”
—Rumblings from the World of Food (2012)
The SAGE Encyclopedia of Alcohol: Social, Cultural, and Historical Perspectives edited by Scott C. Martin (SAGE Publications, 2015). Citation of What to Drink with What You Eat.
The SAGE Encyclopedia of Food Issues edited by Ken Albala (SAGE Publications, 2015). Citation of Becoming a Chef.
Sakes: Webster’s Timeline History, 2005-2007 by Icon Group International (ICON, 2009). Citation of What to Drink with What You Eat‘s publication in the book’s timeline of important sake events of 2006.
Salt, Acid, Fat, Heat: Mastering the Elements of Good Cooking by Samin Nosrat (Simon & Schuster, 2017). Citation of The Flavor Bible in the book’s Bibliography.
Savory Sweets: From Ingredients to Plated Desserts by Amy Felder (John Wiley and Sons, 2007). Citation of Culinary Artistry.
Secrets of Chicago Chefs Cookbook by Nancy Miller (Tobe Publishing, 2004). Citation of Culinary Artistry.
“Sensorisk Preferens: Vad som avgör konsumenters gillande i en mat – och vinkombination” by Henrik Heed, Andreas Uskali, and Asgeir Nilsen (Örebro Universitet Restaurang – Och Hotellhögskola, 2012). Citation of What to Drink with What You Eat.
Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan (Ten Speed Press, 2011). Citation of The Flavor Bible.
Simply Sugar and Gluten-Free by Amy Green (Ulysses Press, 2011). Citation of The Flavor Bible.
“Someone’s In The Kitchen, Where’s Dinah? Gendered Dimensions Of The Professional Culinary World” by Stephanie M. Konkol (DePaul University, 2013). Citation of Becoming a Chef.
The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman (Penguin, 2001). Citation of Dining Out.
“Stakeholders’ Perceptions of Culinary Programs in Ontario Community Colleges” by Samuel Glass (2013). Citation of Becoming a Chef.
Strategic Questions in Food and Beverage Management (Hospitality, Leisure and Tourism) by Roy C. Wood (Butterworth-Heinemann, 2000 and 2010). Multiple citations of Dining Out.
“Food writing has not always been considered the highest journalistic calling. Dornenburg and Page (1998: 36) note that in the USA in the past, ‘cooking was seen as a blue-collar profession and food writing as something that ‘anyone’ could do, and they cite restaurant critic Alison Cook….”
–Roy C. Wood, Strategic Questions in Food and Beverage Management (2010)
Strategies to Reduce Sodium Intake in the United States edited by J.E. Henney, C.L. Taylor, and C.S. Boon, Institute of Medicine (U.S.) Committee on Strategies to Reduce Sodium Intake (National Academies Press, 2010). Reference citation of The Flavor Bible.
“Study on Korean Long-Lasting Restaurant Model: Use of Qualitative Observation and Research Interview” by Hee-Sun Kim (Journal of the Korean Society of Food Culture 26.3, 2011, pp. 211-219). Citation of Dining Out.
Sweet Potatoes Cooking School Presents Wicked Good Food by Matthew Williams (iUniverse, 2009). Citation of Becoming a Chef.
Synesthesia: A Union of the Senses by Richard E. Cytowic, MD (Bradford Books, 2002). Citation of Becoming a Chef.
“He often remarked on tasting flavors in different locations in his mouth and head in a manner that professional chefs, for example, never acknowledge (see, e.g., Dornenburg & Page, 1995).”
–Richard E. Cytowic, MD, Synesthesia (2002)
A Taste for New York: Restaurant Reviews, Food Discourse, and the Field of Gastronomy in America by Mitchell Davis (New York University, 2009). Citation of Dining Out.
Techniques of Healthy Cooking by the Culinary Institute of America (John Wiley and Sons, 2007). Citation of Culinary Artistry.
300 Sandwiches: A Multilayered Love Story…with Recipes by Stephanie Smith (Zinc Ink, 2015). Citation of The Flavor Bible.
“Across from the table was a bookshelf stocked with books, including a whole shelf of cookbooks by Eric Ripert, Momofuku, Gourmet magazine, and one called THE FLAVOR BIBLE, which had the most stains on the pages by far, because either E or I referenced it before just about every meal we made.”
–Stephanie Smith, 300 Sandwiches
Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table by Barbara-jo McIntosh (Arsenal Pulp Press, 2014). Citation of The Flavor Bible.
“My British heritage encourages my desire to ‘pot.’ You can pot all tin fishes successfully, pairing specific species with a spice or herb. This is where THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg comes in handy. Try salmon and fennel butter, for example, or shrimp and curry butter.”
Tourism and Gastronomy by Greg Richards (Routledge, 2002). Citation of Dining Out.
“While Mrs. Beeton or Escoffier codified a nation’s cuisine for the new middle classes, the contemporary food writer also tells us where and what to purchase and what and where is fashionable (Dornenburg and Page, 1998).”
—Tourism and Gastronomy (2002)
“Tourism as a Force for Gastronomic Globalization and Localization” by Michael Hall and Richard Mitchell (Tourism and Gastronomy, 2002; pp. 71-90). Citation of Dining Out.
“To What Extent Does Studying to Become an Australian Trade-Qualified Cook Prepare Culinary Students for Further Education?” by Cam Woolcock (Journal of Culinary Science & Technology 9.4, 2011; pp. 228-246). Citation of Becoming a Chef.
Trade Dress Protection for Cuisine: Monetizing Creativity in a Low-IP Industry by Naomi Straus (UCLA Law Review, 2012-2013). Citation of Culinary Artistry and our categorization of chefs in this law journal article on cuisine’s existence in intellectual property law’s “negative space” where creativity and innovation flourish.
“Andrew Dornenburg and Karen Page suggest a hierarchy of three categories of chefs: trade chefs (‘burger-flippers’), craft chefs (‘accomplished chefs’), and art chefs (‘culinary artists’).”
–UCLA Law Review (2012-2013)
True Food: Eight Simple Steps to a Healthier You by Melissa Breyer, Annie B. Bond, and Wendy Gordon (National Geographic, 2010). Citation of The Flavor Bible.
Turning the Tables: Restaurants from the Inside Out by Steven A. Shaw (HarperCollins, 2005). Citations of Becoming a Chef, Culinary Artistry, Dining Out, Chef’s Night Out, and The New American Chef.
The Unofficial Guide to Hot Careers by Shelly Field (John Wiley & Sons, 2000). Citation of Becoming a Chef.
Veganish: The Omnivore’s Guide to Plant-Based Cooking by Mielle Chenier-Cowan Rose (Cleis Press/Viva Editions, 2014). Citation of Culinary Artistry.
“CULINARY ARTISTRY [is] an incredible reference for dedicated foodies. It provides endless charts of flavors and pairings, as well as discussions of flavor and menu composition.”
–Mielle Chenier-Cowan Rose, Veganish (2014)
“Wein-Lobby: Die Vorkoster der Nation” [“Wine Lobby: The food taster of the Nation”] by Thomas Leif (Mehr Leidenschaft Recherche / VS Verlag für Sozialwissenschaften, 2003). Citation of Dining Out.
Welke Wijn Waarbij [Which Wine With] by Hubrecht Duijker (Inmerc, 2000). Citation of Dining Out.
The Wellness Mindset: 5 Keys to Building Super Health by Tracy L. Kay (Kayholistics Publishing, 2015). Citation of The Flavor Bible.
What to Read: The Essential Guide for Reading Group Members and Other Book Lovers – Revised, Updated Edition by Mickey Pearlman (Harper, 1999). Becoming a Chef is recommended to readers interested in books about food, along with others by Julia Child, Laurie Colwin, Laura Esquivel, M.F.K. Fisher, and Ruth Reichl.
“BECOMING A CHEF…provides the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation. A chef’s is a complex life.”
–Mickey Pearlman, What to Read (1999)
What’s In Your Kubburd? How to Use What You’ve Got to Make Meaning and Find Purpose in Your Life by Munro Richardson, PhD (2012). Citations of The Flavor Bible.
The Wiley Handbook of Genius by Dean Keith Simonton (Wiley, 2014). Citation of Culinary Artistry alongside references on creativity and innovation by Mihaly Csikszentmihalyi, Edward DeBono, and Peter Drucker.
Wine at Your Fingertips by Jennifer D. Frank (Alpha, 2008). Citation of What to Drink with What You Eat.
Wine Drinking for Inspired Thinking by Michael J. Gelb (Running Press, 2010). Citation of What to Drink with What You Eat.
Women Chefs of New York by Nadia Arumugam (Bloomsbury, 2015). Chef Ivy Stark cites Culinary Artistry as the cookbook she keeps going back to time and time again.
You Can Do It: The Merit Badge Handbook for Grown-Up Girls by Lauren Catuzzi Grandcolas, Yvette Bozzini and Julia Breckenreid (Chronicle, 2005). Citation of Culinary Artistry.
The Zenbelly Cookbook: An Epicurean’s Guide to Paleo Cuisine by Simone Miller (Victory Belt, 2014). Citation of The Flavor Bible.
“Any time I write a catering menu, I have THE FLAVOR BIBLE by my side. It is my most prized cooking resource, an actual dictionary of flavor combinations for just about every ingredient you can imagine. This soup is a result of that book. Never would I have thought of pairing lime and cauliflower, but ever since I have, this soup has been a client favorite and has made an appearance on many menus.”
–-Simone Miller, in The Zenbelly Cookbook (2014)
Zero Waste Home: The Ultimate Guide to Simplifying by Reducing Your Waste by Bea Johnson (Simon & Schuster, 2013). Citation of The Flavor Bible as a “great reference guide” for cooking via matching flavors.
“The great and revered restaurateur Savarin is reputed to have said, ‘An animal swallows its food; a man eats it — but only a man of intelligence knows how to dine.’
Fine dining has been a great interest of gourmets and gourmands for centuries, and the distinctions between what is considered to be good and what is not is often set forth by critics, who state their views in newspapers, magazines and books, and now even on radio, television, or the World Wide Web. Since the establishment of the first restaurant, as we now know them, in Paris in about 1765, the views of critics have played an important role in the success of a restaurant; indeed, they can even’make or break’ an establishment.
The wife and husband team of Andrew Dornenburg and Karen Page has set out to make use of their skills and experiences as ‘restaurant insiders’ to examine the processes and the people involved in the restaurant review process in different cities and different extablishments in the United States.
Dornenburg and Page have adopted the paradigm set forth by Mihaly Csikszentmihalyi (1996), whose Creativity: Flow and the Psychology of Discovery and Invention refers to three considerations necessary for examining the role of creativity in enterprises such as fine dining. The elements involve (a) the individual person or talent, (b) the domain and discipline in which the work occurs, and (c) the field that renders the judgment. DINING OUT builds on those three areas in examining the role of the restaurant critic.
Critical reviews of dining establishments different significantly from critical reviews of creative or artistic works such as theater, musical performances, visual art, and related fields. In assessing and critiquing a meal, the reviewer must judge the food, service decor, ambiance, and other factors that may change from day to day, meal to meal, and moment to moment. Typically, only one reviewer will prepare an analysis of the event, and typically, no two events will be exactly alike.
Because restaurant reviewers see different presentations, have different educational backgrounds and experiences, and present their views in different ways, an examination of the overall efforts of those who evaluate the quality of an establishment is valuable; Dornenburg and Page set out to examine these processes from the viewpoints of critics, chefs and restaurateurs. Dornenburg, a trained chef, has cooked in some of the most renowned establishments in New York and Boston. Page, his wife and coauthor, is a graduate of the Harvard Business School and Northwestern University. Their earlier collaborations resulted in the James Beard Award-winning BECOMING A CHEF: With Recipes and Reflections from America’s Leading Chefs (1995) and CULINARY ARTISTRY (1996). This third book in the trilogy makes a very interesting and important contribution to the understanding of fine dining and the ways in which it is examined for guests and customers.
DINING OUT might well find its way onto a food afficianado’s reading table, into the office of a restaurateur or budding food critic, or into a classroom. The material is good and can be applied to a wide range of settings. When taken with BECOMING A CHEF and CULINARY ARTISTRY, Dornenburg and Page have compiled more than 1100 pages of material useful for serious chefs and restaurateurs, teachers and students, or just plain ‘foodies’.”
–William N. Chernish, Associate Professor in the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston, in the Journal of Hospitality & Tourism Research (February 2002)