“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.
2016 media mentions include About.com, Austin American-Statesman, Birmingham, Chatelaine, Cleveland Plain Dealer, Cosmopolitan, CulinaryAgents.com, Eater.com, Food & Wine, Food52.com, Forbes Travel Guide, LiveMint.com, Louisville Courier-Journal, New York Times Style, People, Pittsburgh, Restaurant Hospitality, San Diego, Tastebook.com, Time Out, Town & Style, Zoomer, and more.
Jackson Roman of Feast magazine interviews acclaimed St. Louis chef Brian Moxey of both executive chef the Brasserie by Niche and Taste. on his influences, which include THE FLAVOR BIBLE. Roman asks, “What inspires your cooking? How do you approach R&D at your restaurant, and what inspires that process?” and Moxey replies, “The majority of it is just seasonal ingredients and what’s available. We make a lot of those decisions based on things like getting a phone call from a local farmer saying, ‘Hey, I’ve got something you might be interested in,’ and going from there. We do try to do things using local ingredients as much as possible, within reason, so that’s a big factor. Other times, I’ll sit down with a glass of wine and THE FLAVOR BIBLE and I’ll read something and think that it sounds really good, and draw inspiration from that.”
When Brian Moxey decided to move his family back to his native Missouri in 2012, he sought a quieter, slower-paced environment, and wanted to raise his then-19-month-old daughter closer to her grandparents in Sikeston. He did not fully appreciate, he says, that he was also making the best decision of his young career.
In her article “Flavor Pairings: There’s Science Behind Those Bold New Matchups” in the Milwaukee Journal Sentinel, Amy DeWall Dadmun mentions THE FLAVOR BIBLE:
In their groundbreaking book, THE FLAVOR BIBLE (Little, Brown and Co., 2008), Karen Page and Andrew Dornenburg talk about the dozens of ways we experience eating. Starting with how the mouth perceives food through tastes of sweet, salty, sour, bitter and the more recently acknowledged umami (savory), the writers then discuss mouth feel, which includes temperature, texture, astringency and piquancy.
Page and Dornenburg, who are known as influential culinary historians and authorities, then address “what is perceived by the nose” and what is perceived by the heart, mind and spirit.
“We taste with our hearts as much as with our tongues,” they remark in the book. “What else could explain adult preferences for one’s mother’s dishes over those prepared by a great chef?”
The authors literally go from A-Z (achiote seeds to Moroccan cuisine to zucchini blossoms), listing hundreds of foods and cuisines and then citing the flavors and foods that match up well. Along the way, they interview many famed chefs about their own ideal matchups and what makes an outstanding combination of foods.
The pairing of flavors has been going on ever since people put food to mouth. But in recent years, the science of it has become big business, and considering the thousands of years that humans have been eating, it’s still in its infancy.
In her article “Indian Food Breaks All the Flavour Theory Rules — And That’s Why It’s So Delicious,” Kashmira Gander of the UK’s The Independent mentions THE FLAVOR BIBLE, quoting authors Karen Page and Andrew Dornenburg. She writes:
“There are two primary factors that drive a dish’s flavor,” explains Karen Page, who authored THE FLAVOR BIBLE with Andrew Dornenburg. “Number one: ingredients, and number two: techniques.”
In the book they highlight how it is also useful to consider some ingredients as “quiet” – for instance butter, cream, milk, paneer, rice and tofu – and “loud”, for instance blue cheese, chiles, horseradish, rosemary, tarragon, wasabi.
“Quiet ingredients pair more readily with others than loud ingredients, which are more dominant and can clash with other loud flavors,” says Page.
“If you taste dishes from various countries that use similar primary ingredients, for instance, carrots, chicken, onions, their flavour profiles can vary dramatically. Why? It is often due to the secondary and tertiary ingredients and the techniques used.
“The secondary and tertiary ingredients that give various cuisines their distinctive flavours are often herbs, spices, and other flavourings.”
If cuisines were people, French food would be a goody-two-shoes know it all, always the first to have their hand up in class, and Indian food would be the rebel at the back of the class in a leather jacket who everyone is intimidated by but secretly wants to be friends with Indian food breaks all the rules of cooking.
Noah Rothbaum interviews Ecuadorian-born mixologist Joaquin Simo of Pouring Ribbons in New York City’s East Village, who earned dual degrees in English and religion at Boston University and won the title of “American Bartender of the Year” at Tales of the Cocktail, for The Daily Beast about his go-to book for creativity:
Q. What book on cocktails, spirits or food is your go-to resource? A. “I truly love THE FLAVOR BIBLE. It’s an amazing source to get past a creative roadblock. Just scanning through the quotes, recipes and flavor affinities for specific ingredients has gotten me to finish more drinks than I can think of. I smack my forehead more often with that book open in front of me than pretty much anything else.”
What do you like to drink after a shift? “I love a cold crisp beer at the end of the night. I tend to start swirling my wine and thinking about it too much, so beer is the perfect thing for me to drink as I’m concentrating on breaking down a station or doing the money/nightly closeout sheet
Boca Beacon writer Sue Erwin profiles The Gasparilla Inn & Club chef de cuisine Tom Haggerty — who just won a spot on the American Culinary Federation’s Team USA to compete abroad in the 35th Internationale Kochkunst Ausstellung (IKA), nicknamed the culinary Olympics — about his influences, writing, “Tom said that the ‘go-to book’ he uses quite often for work is THE FLAVOR BIBLE. ‘It’s a reference book of seasonings and ingredients that I use to help develop new dishes or change up and add variety to classic ones,’ he said. ‘It’s a great tool, and I’ve probably read it more than any other book.’”
■ BY SUE ERWIN If you’re planning to attend a lunch or dinner event at The Gasparilla Inn & Club, trust that Tom Haggerty, the friendly sous chef in the kitchen, is working hard preparing some delicious items on the menu.
Maggie Hoffman names Plate magazine’s Best Fall and Winter Cookbooks for Chefs — including KITCHEN CREATIVITY, which she describes as “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.”
The Los Angeles catering company Taste of Pace mentions THE FLAVOR BIBLE: “…When Basil Hayden contacted us to create a menu to pair with their bourbon, I was over the moon. I instantly consulted my very favorite resource: THE FLAVOR BIBLE. Did you know pineapple is listed as a food item that pairs well with whiskey? Yeah, I didn’t either. We pickled pineapple to serve with hamachi crudo.”
Basil Haydens has always been my very favorite bourbon, FORREALS! I would always look for the gold band at any bar and if identified, said bar was deemed legitimate. So when Basil Hayden contacted us to create a menu to pair with their bourbon, I was over the moon.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: