“Highlights include sample dishes by ingredient, THE FLAVOR EQUATION (FLAVOR = TASTE + MOUTHFEEL + AROMA + X FACTOR), and a list of alternative flavors for cravings (e.g., mushrooms for escargot).  The material goes beyond a cookbook to become a chef’s guide.”
Library Journal on THE VEGETARIAN FLAVOR BIBLE (January 1, 2015)

This weekend — on September 27, 2020 — marks the 115th Anniversary of “The World’s Most Famous Equation”:  E = mc2, better known as Albert Einstein’s Theory of Relativity.  The equation was published on September 27, 1905, in his paper “Does the Inertia of a Body Depend Upon Its Energy Content?”

What better excuse to also celebrate the 12th Anniversary of arguably “The World’s Most Delicious Equation”:  FLAVOR = TASTE + MOUTHFEEL + AROMA + THE X FACTOR, better known as our Flavor Equation.  The equation was published on September 16, 2008, in our book THE FLAVOR BIBLE.

Just as the heart of Einstein’s lifetime of work is often summed up as “E = mc2,” the heart of the eight years of research and writing we put into THE FLAVOR BIBLE were summed up on page 1 of the book in this equation — which has been so central to our work that it also appears in THE VEGETARIAN FLAVOR BIBLE (2014) and KITCHEN CREATIVITY (2017).

When we were invited to be the keynote speakers to dozens of members of the media and other guests at the 2010 Pillsbury Bake-Off in Orlando, there was no question what we would speak about.  As journalist Vanessa Druckman reported in April 2010:

“‘Creative minds play with the objects they love.’  And so Karen Page begins our first Pillsbury Bake-Off food seminar where we will explore the X factor in the flavor formula detailed in THE FLAVOR BIBLE….THE FLAVOR EQUATION:  FLAVOR = TASTE + MOUTHFEEL + AROMA + THE X FACTOR.”

Four years later in THE VEGETARIAN FLAVOR BIBLE, we shared The Flavor Equation as central to the process of Maximizing Flavor:

As we mention in our 2017 book KITCHEN CREATIVITY, “Every single opportunity you have to create deliciousness in any dish is reflected in THE FLAVOR EQUATION and its corollary equations — so make them your friends.”  The Corollary Equations include:

  • TASTE = Salty + Sour (Acidity) + Sweet + Bitter + Umami (Savory)
  • MOUTHFEEL = Temperature + Texture + Piquancy + Astringency
  • AROMA = Aromatics + Pungency + Chemethesis
  • THE X FACTOR = Other Physical, Emotional, Mental, and Spiritual Factors

So this Anniversary weekend — after you’ve pondered the meaning of Einstein’s equation [which essentially means “energy equals mass times the speed of light squared,” which show that energy (E) and mass (m) are interchangeable; that is, they are different forms of the same thing] — we invite you to reflect on The Flavor Equation and all the ways you can use it to make everything you prepare to eat and drink at home more delicious!

THE FLAVOR BIBLE Turns 12 — And Is Named An Inaugural Pick for Drew Barrymore’s New Talk Show’s “Cookbook Club”

“‘Chefs are my heroes. I must read 3 cookbooks a week…cover to cover!’  After diving into so many cookbooks, Drew Barrymore wanted to share her findings with the world, so she created Drew’s Cookbook Club.  In each episode, Barrymore will invite a different cookbook author she loves to showcase not only their book but other cookbook recommendations as well….In the inaugural episode, Barrymore recommends Living Lively by Haile Thomas and invites the 19-year-old author of the plant-based cookbook onto the show….Thomas recommends one of her favorite cooking guides THE FLAVOR BIBLE, which will ‘change your life.'”
PEOPLE magazine

THE FLAVOR BIBLE turns 12 today!

Yes, THE FLAVOR BIBLE was published on September 16, 2008 — and never did we ever dream that a dozen years later, we’d be celebrating this anniversary by seeing the book named as an inaugural pick for Drew Barrymore‘s new talk show’s Cookbook Club!

The Golden Globe Award-winning actress who’s won hearts by starring in films as wide-ranging as E.T., Charlie’s Angels, and 50 First Dates, as well as by directing Whip It (an all-female roller derby movie which helped her win ours!), brings infectious enthusiasm to hosting her own talk show on subjects that include cookbooks, which she says she reads regularly and devotes an entire closet of her home to storing.

Word of her new show is being spread far and wide — including on seemingly every single kiosk and bus stop in Manhattan and every other billboard in Los Angeles.  And its media coverage has ranged from Vanity Fair to People to Star:

Numerous websites covered the launch as well, including Naomi Tomky of TheKitchn.com, which posted this accompanying photo:

Drew Barrymore and a shelf of her vast cookbook collection — which she keeps in a closet!

During the kick-off episode of #DrewsCookbookClub, Drew interviews teen activist Haile Thomas, author of the vegan cookbook Living Lively, about her favorite cookbook — THE FLAVOR BIBLE.  Highlights of their exchange include:

Haile:  “My recommendation is THE FLAVOR BIBLE….It’s a go-to guide….If you’re not sure what spices to use, or what ingredients to combine, this is [great]….It’s like an encyclopedia — you look through and see what ingredient you want to cook or try, and it’s got all of the ingredients that pair well with it.”

Drew:  “I think for people who maybe can’t get to school also for cooking, this IS school!  This is a culinary institute in a book.”

Haile:  “When you’re going through it, it really does feel like it’s teaching you.  And you’re able to just create so many new flavor connections…..It’s just such a great kind of gateway tool to being more adventurous with cooking and food.”

Drew:  “I feel like I’m just going to go to it and reference it all the time now!”

To view the entire segment, watch below:

Drew Barrymore Builds Haile Thomas’ Islander Lively Bowl | Drew’s Cookbook Club

Drew Barrymore invites Haile Thomas to launch cookbook club with her selection, The Flavor Bible, and has the teen vegan chef teach her a recipe from her own…

The Drew Barrymore Show is “optimism TV,” bringing information, inspiration, and entertainment to the daytime CBS audience this fall.  The show’s website is www.thedrewbarrymoreshow.com

Haile Thomas is a 19-year-old wellness + compassion activist, speaker, and author of Living Lively.  Her website is www.hailevthomas.com

American Culinary Federation Names Professional Chef Members’ Top 5 Favorite Culinary Books, Which Include CULINARY ARTISTRY and THE FLAVOR BIBLE

“So well deserved @KarenAndAndrew!”
Danny Meyer, via Twitter

Kitchen Arts & Letters, via Twitter

The American Culinary Federation (ACF) is the largest professional organization for chefs and cooks in North America, with more than 15,000 members in more than 150 chapters across the United States.  In an ACF survey of its members via Facebook, chefs were asked to name their favorite book that relates to the culinary world.  Just before Christmas 2019, it was announced that CULINARY ARTISTRY and THE FLAVOR BIBLE were both in the Top 5, at the #2 and #4 spots, respectively.

We’re enormously pleased to find them in the good company of beloved classics like Larousse Gastronomique, On Food and Cooking by Harold McGee, and The French Laundry Cookbook by Thomas Keller.

The ACF was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

In 1976, ACF made history within the culinary profession by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles.

You can read the original post at WeAreChefs.org.

American Culinary Federation (ACF) is located at 180 Center Place Way, St. Augustine, FL 32095. (904) 824-4468 acfchefs.org

Chef Jae Jung Wows A NYC Audience With A “Harmony of the 8 Provinces” Menu Showcasing Korean Cuisine’s Pleasures

Top Right: Karen Page, Chef Jae Jung, and Andrew Dornenburg, at a December 10th dinner hosted by the Korean Cultural Center at Glasshouse Chelsea in New York City

It’s always a pleasure to taste the work of a rising star chef with great talent. It makes us excited about the future of cuisine.

And that’s exactly what happened last night when the Korean Cultural Center of New York hosted Chef Jae Jung to create a menu around the Eight Provinces of both North Korea and South Korea.

Chef Jae moved to New York City in 2009 to attend the Culinary Institute of America, and has since cooked at such stellar restaurants as Le Bernardin and Cafe Boulud, where she rose to the position of sous chef.

Middle Left: Poached Korean pears are torched for a heavenly dessert combining them with omija and honey, omija and rosemary granita, soy-caramelized walnuts, and whipped creme fraiche; Bottom Right: Cured and charred Spanish mackerel was brushed with coriander oil and served with a spicy fresh cilantro salad

So it’s hardly a surprise that she’s developed an expert palate, and mastered technique and seasoning.  However, the extraordinary banquet that she was able to prepare last night for dozens of guests out of an event space without a full working kitchen was nothing short of amazing.

Be prepared to hear more about Chef Jae Jung — and her very special touch with balancing the acidity and heat of Korean seasoning — in the years ahead.

Read more about Chef Jae Jung on CBS News and in Food & Wine and other publications.

Dirt Candy Chef Amanda Cohen Creates A Visionary, World-Class, “Plant-Powered” Burger Joint: Lekka Burger

Chef Amanda Cohen with Andrew Dornenburg at the new Lekka Burger in TriBeCa

“Eating at Dirt Candy can be like going to a child’s birthday party in a country where all the children love vegetables….[Chef Amanda] Cohen is not adapting the vegetarian cuisine of some other culture.  She is inventing her own.”
–The New York Times

“Lekka Burger, which Cohen is opening with Andrea Kerzner, a South African-born humanitarian (who comes from a known hospitality family) focused on reducing the meat industry’s impact on climate change, hopes to rewrite the veggie burger narrative.”

We’ve fallen madly in love…with Chef Amanda Cohen‘s brand-new vegan burger spot Lekka Burger at 81 Warren in TriBeCa, just a 5-minute walk from the Brooklyn Bridge subway stop.

Our hearts are a-flutter over the carrot soft-serve (made with oat milk and a hint of coconut fat, it’s beautifully accented by perfectly-toasted nuts and brownie crumbles), the broccolini Caesar, the “Messy Fries,” and of course the world-class signature “Lekka Burger,” a plant-based burger made with beans, mushrooms, and oils.

There is a bar plus a full wine, beer, and cocktail menu, too, so keep it in mind for evening outings with friends as well as Saturday lunches with the family.

There’s been talk of Cohen opening multiple locations with partner Andrea Kerzner throughout New York City in the years ahead, so we’re putting forth our request for a Lekka Burger in Murray Hill now!

Lekka Burger is at 81 Warren Street (between Greenwich St. and West Broadway) in Manhattan.  646.678.5367.  lekkaburger.com

“The Next Food Network Star” Winner Tregaye Fraser Credits CULINARY ARTISTRY With Changing Her Life

“[CULINARY ARTISTRY] really changed my life because it made me see food in a different way.”
–Tregaye Fraser, winner of “The Next Food Network Star”

Tregaye Fraser, winner of “The Next Food Network Star” Season 12, was interviewed by Lancaster Online about her culinary influences this month, where she credited our book CULINARY ARTISTRY with making her see food in a different way.

“It really changed my life,” she told staff writer Mary Ellen Wright, in conjunction with her visit to the Taste! Lancaster festival.

The 35-year-old chef is an alum of Le Cordon Bleu and hails from Atlanta, where she lives with her husband and two sons.  Her website is www.cheftregayes.com.

Citymeals on Wheels’ 33rd Annual Power Lunch for Women Raises $1.1 Million+

2019 Citymeals on Wheels Power Lunch for Women

Top left: Karen Page with Dana Ivey; Middle left: Table 1; Middle right: Emcee Jane Krakowski; Bottom middle: David Rockwell; Bottom right: Betty Rollin with Karen Page

2019 Citymeals on Wheels Power Lunch for Women

Top left: Karen Page, Andrew Dornenburg, Lauren Vernon; Top right: Lauren Vernon, Karen Page, Barbara Lazaroff; Middle: Liz Neumark; Bottom left: Karen Page, Lauren Vernon, Mariebelle Lieberman, Barbara Lazaroff

Emceed by actress Jane Krakowski (“30 Rock”), Citymeals on Wheels’ 33rd Annual Power Lunch for Women at New York City’s Plaza Hotel gathered more than 300 of the city’s most powerful women on Tuesday, raising more than $1.1 million to fund 160,000 meals for homebound elderly New Yorkers.

Honorees included Grace, Chloe and Wendi Murdoch, Studio Museum in Harlem’s Thelma Golden, and architect/designer David Rockwell.

Samantha Boardman, Margo Nederlander and Lizzie Tisch co-chaired the event, where notable guests included attorney Harriet Cohen, Rotisserie Georgette owner Georgette Farkas, Citymeals founder Gael Greene, actress Dana Ivey, restaurateur Barbara Lazaroff, TV host Sandra Lee, chocolatier Mariebelle Lieberman, attorney Julie Menin, author Karen Page, author Betty Rollin, TV anchor Rosanna Scotto, philanthropist Lauren Vernon, and actress Ali Wentworth.

Citymeals on Wheels is headed by executive director Beth Shapiro.  One hundred percent of every Citymeals donation goes toward the preparation of meals for the homebound elderly.  To donate, visit www.citymeals.com/support-us.