“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 firstname.lastname@example.org, 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 (email@example.com) at 212.364.1464.
Evan Kleiman, beloved host of “Good Food” on KCRW Radio in Los Angeles, introduces one of the best interviews on KITCHEN CREATIVITY with the words, “That’s Karen Page. Together with her husband photographer Andrew Dornenburg, she’s written some of the most respected tomes on modern cooking today. Karen and Andrew recently released their 11th book, called KITCHEN CREATIVITY. In it, they offer culinary education from the world’s greatest chefs — without relying on a single recipe.”
We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it.
Natalie Wiser-Orozco at TheDevilWearsParsley.com reviews KITCHEN CREATIVITY and is inspired by learning about the book at Melissa’s Produce to create a Valentine’s Day Risotto:
“Nine in Ten home cooks don’t enjoy cooking at home” says Karen Page at a recent Melissa’s Produce event. How incredibly sad, don’t you agree? I know sometimes the task of procuring ingredients along with cooking can be daunting.
Nevin Martell of OpenTable.com‘s blog interviews leading chefs for “Kitchen Crushes: Chefs Share Their Culinary Obsessions,” wherein Chef Ender Oktayuren of Steadfast in Chicago says, “A must-have in the kitchen is THE VEGETARIAN FLAVOR BIBLE, which goes in depth into almost every plant-based produced you can think of. I can’t put this book down!”
Valentine’s Day is almost here, so love is in the air. In the romantic spirit of the season, we asked a bunch of chefs what they were crushing on. They opened their hearts and shared their latest obsessions. Danny Ganem of LT Steak and Seafood, Miami Beach, Florida “Funky flavors from colatura di alici (anchovy sauce), fish sauce, and dry-aged beef.
Maryke Roberts interviews celebrated South African chef Jessica Holloway for Vroueker, asking about her influences, which includes regularly referring to THE FLAVOR BIBLE:
Deur Maryke Roberts Dié venue het laat verlede jaar sy deure oopgemaak om die beste van die plaas se eties-geproduseerde kos na die hart van die geskiedenisryke dorp te bring. Die Franschhoek-plaas het oor die jare in die wynlande bekend geword vir sy organiese voedsel, volhoubaarheidsbeginsels en uitsonderlike plaas-tot-eettafel-aanbiedinge.
Daisy Prado of CUESA.org (“Cultivating A Healthy Food System”) profiles Oakland native Charles Farriér, owner of Crumble & Whisk (which he started after participating in La Cocina’s prestigious incubator program), asking, “Tell us a bit about your process in making your cheesecakes,” to which he replies, “How I start the process is by thinking what can I do that is really mind-blowing in terms of flavor profiles. There is a book that I always source, called THE FLAVOR BIBLE.”
Love can come in all forms, and for Charles Farriér, owner of Crumble & Whisk, love means cheesecake. The Oakland native started his specialty cake business in 2013 with a passion for uplifting his community and providing high-quality cheesecakes using fresh, local ingredients.
Bartender-turned-Grey-Goose-Ambassador Selena Donovan tells PunchDrink.com about two essential books to have behind the bar: THE FLAVOR BIBLE and The Savoy Cocktail Book.
This story is published in partnership with Bacardi’s Spirit Forward Women in Leadership series, an annual summit dedicated to championing the spirits trade community and accelerating the advancement of women. For more information, and to find out how you can attend the program’s five-city tour, click here.
Ray of TastedOnline.com reviews THE FLAVOR BIBLE, writing:
“Although this book might not appear appropriate for our wine blog, ‘don’t judge a book by it’s cover.’ THE FLAVOR BIBLE offers a new look at combining tastes and seasonings and is written by the same authors as WHAT TO DRINK WITH WHAT YOU EAT, a book we use daily to evaluate wine pairings. So if you’re interested in fine tuning your food with wine. read on….
“Cooking can be a very creative process if you have an understanding of the aesthetic of flavor. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg presents a guide to flavor affinities that makes recipes less important and frees a cook to create unique dishes. Based on the experiences of many of the top and innovative chefs in America, the authors provide tables that show how flavors of hundreds of ingredients relate to one another so that cooks can create new and delicious flavor combinations using the vast number of new ingredients that are quickly becoming available.
“….If you are serious about creative cooking this is a must-have book.”
Although this book might not appear appropriate for our wine blog, “don’t judge a book by it’s cover”. The Flavor Bible offers a new look at combining tast
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: