KITCHEN CREATIVITY Hits Bookstore Shelves Today: 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.)

KITCHEN CREATIVITY Launches in New York City With Three November Events

Bottom row: Chef Daniel Boulud (DANIEL, Cafe Boulud, Boulud Sud, et al), Chef James Kent (The NoMad, Eleven Madison Park, and his own forthcoming Manhattan restaurant), and Chef Lior Lev Sercarz (La Boite)

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

Even after coming out with 10 previous books, it’s still magical to see the entire process unfold as our clouds of inspirations take shape as wordy book proposals and then as designed pages with evocative photographs, eventually making their way onto a printer’s press to become physical reality as a book.

But the process doesn’t end there.  If no one reads a book, does it make a sound?

What really brings a book to life for us is hitting the road on book tour, when the ideas we’ve gathered and sifted and honed are shared with readers, who can take insights home and put them to work immediately to make their lives better.

We love that part.

So we’re especially excited to have three great events planned in our hometown of New York City to help bring to life our forthcoming book KITCHEN CREATIVITY: Unlocking Culinary Genius–With Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs (Little, Brown; Oct. 31, 2017).

First up is on Wednesday, November 1st, at 7 pm, when Karen will moderate a distinguished panel of chefs at the 92nd Street Y as part of their Kitchen Arts and Letters series.  Join us to hear from legendary chef Daniel Boulud (DANIEL, Cafe Boulud, Boulud Sud, et al), who will be signing copies of the new edition of his classic Letters to a Young Chef; James Kent (formerly of Bouley and most recently of The NoMad and Eleven Madison Park), who will be launching his own new restaurant in Manhattan; and Lior Lev Sercarz (formerly sous chef at DANIEL), now of the spice shop La Boite, who will sign copies of his spice book.  To register, click here.

On Saturday, November 4th, join us for a three-course lunch with wine pairings at noon at Rotisserie Georgette, where Karen will be in conversation with Bianca Bosker as the two interview each other about KITCHEN CREATIVITY and Bianca’s New York Times bestseller Cork Dork.  To register, click here.

Bottom row: Chef Michael Anthony of Gramercy Tavern, Chef Damon Baehrel of Damon Baehrel, and Chef Amanda Cohen of Dirt Candy

And on Monday, November 13th, from 6 to 7:30 pm, please join us for a panel discussion of KITCHEN CREATIVITY with acclaimed chefs Michael Anthony of Gramercy Tavern (who will sign copies of his award-winning V is for Vegetables), Damon Baehrel of Damon Baehrel (who will sign copies of Native Harvest), and Amanda Cohen of Dirt Candy (who will sign copies of Dirt Candy: A Cookbook).  Seating is limited and available on a first-come, first-served basis; no tickets are required.

Each of these promises to be a not-to-be-missed event, so we’ll hope to see you at all three!

KITCHEN CREATIVITY: Unlocking Culinary Genius–With Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs by Karen Page, with Photographs by Andrew Dornenburg, is being published by Little, Brown and will be available at better bookstores everywhere on October 31, 2017.

KITCHEN CREATIVITY Named by PLATE‘s Maggie Hoffman As One of “The Best Fall and Winter Cookbooks for Chefs”

[Karen] 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.”
–Maggie Hoffman, in her review of KITCHEN CREATIVITY in Plate magazine

We’re delighted that our new book KITCHEN CREATIVITY: Unlocking Culinary Genius–with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs was just named by Plate magazine’s Maggie Hoffman as one of the 11 best fall and winter cookbooks for chefs of 2017.

She writes, “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.”

On Plate magazine’s list, KITCHEN CREATIVITY is in the fine company of books including wd-50: A Restaurant in Recipes by Wylie Dufresne with Peter Meehan; Moto: The Cookbook by Homaro Cantu; State Bird Provisions by Stuart Brio0za and Nicole Krasinski with JJ Goode; Cheers to the Publican by Paul Kahan and Cosmo Goss with Rachel Holtzman; Guerrilla Tacos by Wesley Avila with Richard Parks III; Kristen Kish Cooking by Kristen Kish with Meredith Erickson; Juhu Beach Club Cookbook by Preeti Mistry with Sarah Henry; Home Grown by Matt Jennings with Jessica Battilana; Pok Pok by Andy Ricker with JJ Goode; and Modernist Bread by Nathan Mhyrvold and Francisco Migoya.

KITCHEN CREATIVITY is due to hit the shelves at better bookstores everywhere on Tuesday, October 31st.  [And if you’re a journalist interested in seeing an advance review copy, please contact Little, Brown publicist Zea Moscone at zea.moscone@hbgusa.com.]

Plate magazine celebrates the chef’s craft with recipes, creative ideas, and restaurant news, driven by the motto “Take Food Further.”  Visit plateonline.com.

SHARE Unites Dozens of NYC’s Best Chefs at “A Second Helping of Life” Benefit

Top, left to right: Karen Page and Jodi Kantor; Dirt Candy’s Amanda Cohen and Karen Page; actresses Daphne Rubin-Vega and Kathleen Chalfant to the left and right of Karen Page (holding KITCHEN CREATIVITY); Bottom, left to right: Delaware & Hudson’s Patti Jackson, media guru Valerie Smaldone, and Karen Page; Karen Page and Melba’s Melba Wilson; Ellie Krieger, Amy’s Bread’s Amy Scherber, and Karen Page; and Karen Page with Diane Forley and Letty Cottin Pogrebin

“Accompanying the chefs are female celebrities who serve as sous chefs. Expected to attend are Becky Ann Baker of ‘Girls,’ Broadway star Kathleen Chalfant and our own anchor Sade Baderinwa.”
–ABC-TV

Dozens of the best chefs in Manhattan (who just happen to be women) offered tastes of their signature dishes last night, with the assistance of dozens of “Celebrity Sous Chefs” (including TV anchors, actresses and authors) to benefit survivors of ovarian and breast cancers at the 14th annual “A Second Helping of Life” tasting event organized by SHARE.

SHARE is a nationwide community that brings support, information and the benefit of experience to women of all ages, races and backgrounds facing breast or ovarian cancer.

Angie Mar, Executive Chef of Beatrice Inn, served as the event’s Executive Chef. Participating chefs also included Alison Awerbuch (Abigail Kirsch Catering), Lynn Bound (54 Below), Rebecca Charles (Pearl Oyster Bar), Amanda Cohen (Dirt Candy), Diane Forley (Meringue Shop), Food Network’s Alex Guarnaschelli (Butter), Abigail Hitchcock (Camaje), Patti Jackson (Delaware and Hudson), Sarah Jenkins (Porchetta), Sarabeth Levine (Sarabeth’s), Anita LoSawako Okochi (Shalom Japan), Amy Scherber (Amy’s Bread), Barbara Sibley (La Palapa), Roxanne Spruance (Kingsley’s), Sue TorresJessica Weiss (Maialino), and Melba Wilson (Melba’s).

2017 “Celebrity Sous Chefs” included actress Becky Ann Baker, Peabody Award-winning journalist and WNYC senior editor Andrea Bernstein, TV journalist Brenda Blackmon, CBS2’s Mary Calvi, author Lourdes Castro, actress Kathleen Chalfant, actress Tandy Cronyn, ballerina Megan Fairchild, TV journalist Donna Hanover,  WPIX11’s Magee Hickey, author Jodi Kantor, author Ellie Krieger, entrepreneur Lisa-Ann Marchesi, author Karen Page, author and Ms. magazine founding editor Letty Cottin Pogrebin, writer Joanna Pruess, ballerina Teresa Reichlen, CUNY-TV’s Carol Anne Riddell, actress Krysta Rodriguez, actress Daphne Rubin-Vega, media personality Valerie Smaldone, WCBS-FM’s Patty Steele, author Abigail Thomas, writer Joyce Wadler, and actress Kirsten Wyatt.

SHARE touches an estimated 60,000 lives each year nationally, providing peer-led support services in English and Spanish and free education from top cancer experts to women with breast and ovarian cancers and their families, including those in underserved communities, in order to bring about better health care, an improved quality of life and a cure for these diseases.

SHARE’s “A Second Helping of Life” event is held annually in September.  For more information, visit sharebenefit.org.

THE FLAVOR BIBLE Celebrates Its Birthday September 16th

“One of the 10 best cookbooks in the world of the past century.”
–Alex Munipov, Forbes

It’s THE FLAVOR BIBLE‘s birthday today!

We hope you’ll help us celebrate by telling a friend about a book that is beloved by professional chefs and home cooks alike for its ability to inspire creativity in the kitchen.

When we posted word of THE FLAVOR BIBLE‘s birthday on our social media yesterday, our hearts were warmed by comments from readers, including:

“Congratulations! I tell everybody about your book and was carrying it around for inspiration just the other day!”
–Chef Stephanie Abrams of Rotisserie Georgette, via Instagram

“Wonderful book…[greetings] from Colombia.”
–Edwin Acosta, culinary student, via Instagram

“Love these books.”
–James Aptakin, via Facebook

“we heart the flavor bible!!! xx”
–Katie Bell, via Twitter

“Masterpiece.”
–Chef Kevin Brothers, via Instagram

“It is not really a cookbook in the traditional sense, it is however, a book every kitchen should have. I use mine on a regular basis and have given it as a gift many times.”
–Bulletpondcook, via Instagram

“One of my favorite & most used books.”
–Michael Buono, via Twitter

“It’s amazing.”
–Santiago Calle, via Facebook

“This is my most used and referenced book. I adore it!”
–CulinaryVagabond, via Instagram

“Developing a recipe without The Flavor Bible. I mean, I could but why would I want to?”
–Danimal, via Twitter

My favorite book!! The Flavor BiBle❤️”
–Veronika Duran, via Facebook

“It is my favorite cookbook….happy birthday and THANK YOU.”
–Karin @yumandmore, via Instagram

“❤️❤️❤️”
–Kiehrauy, via Instagram

“This is my ultimate Cook Book – it always matches up – deliciously – with whatever is in my fridge & pantry! Thanks – y’all make me into a Gourmet chef!!!”
–Molly B. MacKinnon, via Instagram

“It is one of my favorite gifts to young chefs.”
–Namaste_on_a_plate, via Instagram

“My favorite!”
–Chef Carl Watts, via Instagram

“One of my favorites.”
–Element Wines, via Instagram

We’d love to hear how THE FLAVOR BIBLE has influenced you and your cooking — so if you’re so inspired, please feel free to share a comment either here or on our Facebook, Instagram, or Twitter pages, in honor of its birthday!  #HappyBirthdayToTheFlavorBible

THE FLAVOR BIBLE is available at better bookstores everywhere, and has been translated into Chinese, French, German, and Russian.

KITCHEN CREATIVITY To Be Published by Little, Brown on October 31, 2017

In this groundbreaking exploration of culinary genius, the authors of THE FLAVOR BIBLE reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, KITCHEN CREATIVITY is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs….”
–from the flap copy for KITCHEN CREATIVITY

Our Summer of 2017 (and of 2016, and of 2015, and of 2014 for that matter) might have disappeared in the blink of an eye, but we couldn’t be more thrilled to have something wonderful to show for it:  finishing our next book KITCHEN CREATIVITY, which is being published by Little, Brown and is due to appear on bookstore shelves on October 31st.

Based on personal interviews with dozens of the world’s most creative chefs — including Jose Andres, Michael Anthony, Damon Baehrel, Dan Barber, Rick Bayless, Daniel Boulud, Amanda Cohen, Kyle Connaughton, Curtis Duffy, Patrick O’Connell, Ghaya Oliveira, Eric Ripert, Marcus Samuelsson, Nancy Silverton, and Joshua Skenes — as well as our in-depth research on dozens more, KITCHEN CREATIVITY shares the best practices behind their creative processes — and how you can put them to work in your own kitchen.

Fans of THE FLAVOR BIBLE, CULINARY ARTISTRY, and BECOMING A CHEF, this one’s for you — and we can assure you that you’ll want to pre-order your copy at your favorite bookstore.  And fans of creativity books in general, this one’s for you, too.  As MacArthur Fellow Robert Root-Bernstein and his wife and co-author Michelle Root-Bernstein wrote in their book Sparks of Genius:
Learning to think creatively in one discipline opens the door to understanding creative thinking in all disciplines.

KITCHEN CREATIVITY: Unlocking Culinary Genius–With Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs by Karen Page, with photographs by Andrew Dornenburg (Little, Brown; Fall 2017), will be available October 31st.

Tasting Table’s Abby Reisner: THE FLAVOR BIBLE One of “13 Essential Cookbooks Every Home Cook Should Own”

THE FLAVOR BIBLE:  Less a cookbook and more an instruction manual, this companion gives you the tools you need to become a great cook. Spend some time getting to know which flavors play well with others, and you’ll find yourself comfortable freestyling at the stove.”
Abby Reisner, TastingTable.com

Abby Reisner, Assistant Editor of TastingTable.com, lists “The 13 Essential Cookbooks Every Home Cook Should Own,” which she describes as “a baker’s dozen of the tried-and-true cookbooks we turn to time after time” — and which include THE FLAVOR BIBLE.

Reisner writes, “Behind every great home cook is a dog-eared cookbook, stained with olive oil and splashes of red wine that they were ‘cooking with.’ Just ask any member of our digital cookbook club (which you can join here), and they’ll tell you: A good book makes for the best sous-chef. Here’s a baker’s dozen of the tried-and-true cookbooks we turn to time after time.”

We’re delighted to see THE FLAVOR BIBLE amidst such a distinguished group, which also include Julia Child‘s Mastering the Art of French Cooking and Rose Levy Beranbaum‘s The Cake Bible.

You can find Abby’s entire list here.

Tasting Table is the self-described modern media brand for a new generation of food and drink enthusiasts.  tastingtable.com