“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 KITCHEN CREATIVITY, please contact Little, Brown c/o Zea Moscone (firstname.lastname@example.org) at 212.364.1464.
Cincinnati doughnut maker Ben Greiwe of Starlight Doughnut Lab credits THE FLAVOR BIBLE as an inspiration behind his development of new doughnut flavors in this interview with WCPO Cincinnati:
In order to come up with new flavors, Greiwe polls his patrons and references THE FLAVOR BIBLE cookbook.
“I usually start with one kind of flavor,” he said. “This week I want to do hazelnut doughnuts. From there, I’ll look in the book — what other aspects go with that? I’ll see what else goes well with it and if I can put it into the doughnut or on the doughnut as a topping.”
CINCINNATI – On New Year’s Eve 2018, Ben Greiwe sold his Starlight Doughnut Lab doughnuts for the first time, at Nine Giant Brewing in Pleasant Ridge. Since then, he has sold two kinds of doughnuts every Saturday at Nine Giant – he works there as a line cook – and every Friday at Pleasant Ridge’s Apricot Coffee House.
Maitland Quitmeyer of Buzzfeed names “41 Products Your Kitchen Is, I’m Sorry, Incomplete Without” — a list that includes THE FLAVOR BIBLE:
We hope you love the products we recommend! Just so you know, BuzzFeed may collect a share of sales or other compensation from the links on this page. Oh, and FYI – prices are accurate and items in stock as of time of publication.
InsideHook.com‘s Kirk Miller pens an article on “How to Marie Kondo Your Home Bar,” which spotlights advice from Lauren Swan-Potras of the Roof at Park South Hotel in New York City on stocking THE FLAVOR BIBLE: “Turn to a great book that can teach you tricks for combining interesting flavor profiles, like…THE FLAVOR BIBLE. Or a punch is always a good idea because you can experiment and then have plenty on hand for a house party or home dinner.”
Ten years ago, my home “bar” was a blue table repurposed from an ex-girlfriend’s apartment, stocked with whatever free bottles I had been gifted over the years, whatever cheap vodka I had purchased that week, an array of flat mixers and some bar tools I don’t remember buying and certainly didn’t know how to use.
In this Feast magazine interview, Cliff McCann of Best of Luck Beer Hall in Springfield, Missouri, names CULINARY ARTISTRY one of “3 Cookbooks That Shaped Him”:
At any moment, there could be someone in New York, California, Florida or even Alaska craving Clint McCann’s rustic-style cooking. Before putting down roots at Best of Luck Beer Hall in Springfield, Missouri, McCann spread his culinary talents from coast to coast working as the executive chef at country clubs, a trendy Manhattan restaurant and an upscale ranch.
Revue, Western Michigan’s arts and entertainment guide, profiles the band August, which shares not only a love of music but also of THE FLAVOR BIBLE:
The new Grand Rapids band made its debut in June at Creston Brewery with an album release. The band’s name and music alike are inspired by the transition from summer to fall, moving through different periods of life.
Brooklynn of APleasantPalate.com names her 14 “Favorite Kitchen Tools,” which include THE FLAVOR BIBLE — the only book mentioned:
Chef Thea Baumann is interviewed on JenniKayne.com’s Rip & Tan about her influences: “Rip & Tan: What are the cookbooks you reach for most often? Thea Baumann: THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg and anything by David Tanis or Skye Gyngell. Also currently obsessed with Odette Williams’ Simple Cake and Susie Theodoreau’s Mediterranean.
A Perfect Spring Brunch Menu From Chef Thea Baumann Thea Baumann has got some serious culinary cred. She’s the former food editor at Goop, has a Diplôme de Cuisine from Le Cordon Bleu (for the rest of us, that’s the big leagues), and co-authored It’s All Easy with Gwyneth Paltrow, the cookbook turned bible for home cooks everywhere.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: