2015 Gourmand World Cookbook Award:
USA – Vegetarian
THE VEGETARIAN FLAVOR BIBLE:
The Essential Guide to Culinary Creativity
with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More,
Based on the Wisdom of Leading American Chefs
by Karen Page
Photography by Andrew Dornenburg
(Hachette Book Group / Little, Brown; 2014)
Ranked one of “The Five Best Cookbooks of 2014,”
based on EatYourBooks.com’s amalgamation of 300+ year-end “Best of 2014” lists from newspapers (e.g., Chicago Tribune, Globe and Mail, Washington Post), magazines (e.g., Food & Wine), radio (e.g., KCRW’s “Good Food,” WBEZ’s “Chewing the Fat”), food blogs, and the world’s best cookbook stores (e.g., Kitchen Arts & Letters, Omnivore Books), as reported in the Los Angeles Times
“Essential.”
–Shauna James Ahern, Gluten-Free Girl
“I’d never felt so much excitement for a book (except maybe Harry Potter when I was in junior high)…
My new favorite book.”
–Erin Alderson, NaturallyElla.com
“Ranks hands-down as one of the most useful food books of the year.”
–BarnesAndNoble.com editors
One of The Best Cookbooks of 2014: “Strongly recommended.”
–Bonnie Benwick, The Washington Post Food section
“Thank you for sending me a copy of THE VEGETARIAN FLAVOR BIBLE
[and] for lifting me with your brilliant book.”
–Senator Cory Booker (D-NJ)
One of the Top 10 Cookbooks of 2014
–Books for Cooks in Australia, via Twitter.com
“A new landmark cookbook.”
–Grant Butler, The Oregonian
One of “10 New Fall Cookbooks We Love”
–Susannah Chen, Chow.com
One of Six “All-Time Favorite Food Books”
–Louisa Chu & Monica Eng, “Chewing the Fat,” WBEZ/Chicago’s flagship NPR station
“One of Our 10 Favorite Cookbooks of The Season”
—The Chicago Tribune
One of the Year’s Best Cookbooks for Holiday Gifting:
“A highly useful synthesis of wisdom to unlock your culinary creativity.”
–Jon Palmer Claridge, Creative Loafing: Tampa Bay
“I’m delighted that you’re helping to make vegetarian and vegan lifestyles more accessible and achievable for as many people as possible, and I appreciate that you shared your work with me.”
–President William Jefferson Clinton
“I’m amazed at what I am learning as I read this book.”
–Vegan dessert queen Fran Costigan
One of “10 Favorite Cookbooks of the Season”
—Detroit Free Press
“Impressive.”
–Emily Dwass, LA Weekly
One of 5 of “The Season’s Cookbook Hits”
–Peter Elliot, Bloomberg
“Phenomenal.”
–Jennifer English, award-winning radio host, “RSVP” on KLAV
“If you’re new to plantbased eating, THE VEGETARIAN FLAVOR BIBLE can assist you while you prepare vegetables and identify new flavor profiles. A kitchen must-have.”
–Dr. Caldwell Esselstyn, bestselling author, Prevent and Reverse Heart Disease
“This is the one book that every cook should have in their kitchen.”
–FeedingJackson.com
One of 40 “Exceptional Cookbooks” of the Season
—Food & Wine
One of 19 Cookbooks Recommended in 2014 Holiday Gift Guide
—Foodista.com
One of 5 Cookbooks to Give the Foodies on Your List:
“The most comprehensive vegetarian cookbook published to date.”
—Fort Worth Star-Telegram
“Fantastic…I know it’ll be an evergreen addition both to the culinary world and the vegan movement.”
–Kathy Freston, author Veganist
“The #2 Cookbook of 2014.”
–Anthony Gismondi and Kasey Wilson, “The Best of Food & Wine”
“Brilliant.”
–Gael Greene, Insatiable Critic
“Unbelievable…A fabulous book.”
—Marilu Henner, “The Marilu Henner Show”
“A great resource.”
—Kitchen Arts and Letters
“I’m beyond impressed…I’m blown away by this book.”
—Evan Kleiman, “Good Food” on KCRW/NPR
“Amazing…Really well-researched…A must.”
–Patrick Knight, Meatfree Everyday in Cape Town, South Africa
“Packed with ideas.”
—Lesley Lassiter, Nashville Scene
“Easily one of the most remarkable food-oriented books to come out this year.”
—Vance Lehmkuhl, “V for Vegan,” Philadelphia Daily News
One of the “Cookbooks I Loved This Year”
—Leah Lizarondo, BrazenKitchen.com
“Expansive, immersive, [and] innovative.”
—Leonard Lopate, “The Leonard Lopate Show” on WNYC/NPR
“Even though I’m an incredibly avid meat eater, I cannot recommend this book enough.”
—Michelle Lopez, Hummingbird High
One of 10 “Cookbook Treats Filled with Delectable Eats”
–Miami Herald
One of the Season’s 10 Best Cookbooks:
“Another inspiring work shot through with history, science, and green goodness.”
—Greg Morago, Houston Chronicle
One of the 13 most coveted plant-based cookbooks of 2014: “A must-have.”
—Julie Morris, TheChalkboardMag.com
One of 6 Recommended Holiday Cookbooks…“Encyclopedic…It’s all in here…A lovely gift.”
—Pete Mulvihill, Green Apple Books (PW‘s “2014 Bookseller of the Year”)
“Amazing…Quite seriously, the book is brilliant.”
—Char Nolan, Engine 2 Coach
“One of the 20 Best Cookbooks of 2014…The most useful food book I’ve encountered in years.”
–Chris Nuttall-Smith, The Globe and Mail
“One of the best cookbooks to give for 2014….The second Bible everyone needs to own.”
–Alan W. Petrucelli, Pittsburgh Examiner
“Indispensable.”
–Robin Robertson, bestselling vegan cookbook author
“One of the Best Cookbooks of 2014.”
–Celia Sack, Omnivore Books, as interviewed on KCRW/NPR
“A revelation [and] must-have.”
–Amy Sherman, CookingWithAmy.com
“The most brilliant food-related book I have ever owned.”
–Jessie Snyder, Faring Well
In its 2014 Holiday Gift Books Guide, one of only 2 cookbooks recommended
—Charlie Suisman, ManhattanUsersGuide.com
“Indispensable.”
–Kiri Tannenbaum, FoodNetwork.com
“My most-used cookbook.”
–Kathryne Taylor, CookieAndKate.com
“The [9] Best Healthy Cookbooks of 2014.”
–Amari Thomsen, Eat Chic Chicago
The Best Vegan Cookbooks of 2014….“A guide to maximizing flavor.”
–Diane Vukovic, PlenteousVeg.com
“My 10 Favorite Vegan Cookbooks of 2014: Honorable Mention: A massive guide to culinary creativity with plant-based food…Your cookbook collection is incomplete without it!”
–Dianne Wenz, DiannesVeganKitchen.com
“Epic.”
–Molly Woodstock, Portland Monthly
“Easily the most useful cookery book I own.”
–Laura Wright, TheFirstMess.com
From THE VEGETARIAN FLAVOR BIBLE‘s book jacket:
THE FLAVOR BIBLE revolutionized the way hundreds of thousands of home cooks and professional chefs create new dishes by “[setting] down in print what has often been believed inexpressible” (Booklist). Based on compatible flavors instead of recipes, it was named one of the world’s ten best cookbooks of the past century by Forbes. Now, Karen Page brings us THE VEGETARIAN FLAVOR BIBLE, a landmark book that provides an essential reference for flavor pairings and affinities to help usher in today’s emerging vegetable-driven cuisine, which embraces healthfulness, compassion, creativity, and flavor.
In this inspiring masterwork spanning history, nutrition, and gastronomy, the two-time James Beard Award-winning author draws on advice from dozens of leading experts, representing such acclaimed vegetarian restaurants as Candle 79, Crossroads, Dirt Candy, Green Zebra, Greens, Kajitsu, M.A.K.E., Millennium, Natural Selection, Plum Bistro, Portobello, and Vedge — not to mention fine-dining restaurants serving some of America’s best vegetarian tasting menus, including Blue Hill, Daniel, Eleven Madison Park, the French Laundry, the Inn at Little Washington, Melisse, Oleana, Per Se, Picholine, and Topolobampo — and distills their insights into flavor pairings and ingredient usage.
The heart of THE VEGETARIAN FLAVOR BIBLE is its A-to-Z guide to the herbs, spices, and other seasonings that best enhance the flavor of hundreds of ingredients, from acai to zucchini blossoms. This indispensable book also features:
– Flavor profiles of hundreds of foods — along with their peak seasons, botanical relatives, possible substitutes, nutritional profiles, flavor pairings and affinities, dish ideas, and other cooking tips for each
– An alphabetical list of idea starters — including cuisines, ingredients, meal occasions, seasons, and tastes — to inspire your next sweet or savory creation
– Techniques that today’s leading-edge vegetable-loving chefs use to maximize flavor
– Tips for making vegetarian versions of standard dishes and for veganizing vegetarian dishes
– A chef’s-eye-view of the subject, thanks to more than a hundred four-color photographs by Andrew Dornenburg
Like THE FLAVOR BIBLE and CULINARY ARTISTRY before it, THE VEGETARIAN FLAVOR BIBLE is destined to become a culinary world classic that will help countless intuitive cooks elevate plant-based cooking to a whole new level.
From THE VEGETARIAN FLAVOR BIBLE‘s back cover:
“THE VEGETARIAN FLAVOR BIBLE underscores the fact that not only is a plant-based diet better for your health, for the animals, and for the planet, but it’s an extraordinarily flavorful and satisfying way to eat, too.”
—Neal D. Barnard, MD, founder and president of the Physicians Committee for Responsible Medicine and author of Power Foods for the Brain and Dr. Neal Barnard’s Program for Reversing Diabetes
“If you thought eating vegetarian or vegan meant sacrificing flavor, think again.”
—Kristen Bell, award-winning actress
“[Author] Karen Page and [photographer] Andrew Dornenburg are experienced professionals who offer an excellent guide to common questions about using a whole food, plant-based diet for all those who care about their health and the health of their family, their friends, and everyone else who will listen. This is an excellent resource.”
—T. Colin Campbell, PhD, author of million-copy bestseller The China Study and Whole, and the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University
“Open this book to just about any page and you will find yourself in an orchard of inspiration and useful information organized from every angle: seasons, flavors, ethnic traditions, ingredient affinities. The logic of delicious plant food cookery is ripe for the picking — accessible, instructional and even playful. Karen’s thorough, generous message is an intuition booster for every level of experience, and Andrew’s beautiful images will make it all feel magical and pull you in, guaranteed.”
—Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate
“I am inspired by this book. What a great way to eat, and what a helpful guide to anyone who is at a loss when approaching an unfamiliar plant, be it vegetable, fruit, or grain.”
—Deborah Madison, author of The New Vegetarian Cooking for Everyone
“THE VEGETARIAN FLAVOR BIBLE is that beautiful best friend who knows absolutely everything. From nutrition to food history to flavor pairing, this book will answer all your questions about a plant-based diet. But what’s even more important is that it does so deliciously and joyfully.”
—Isa Chandra Moskowitz, author of Isa Does It, Veganomicon, and Vegan with a Vengeance, and contributor to Forks Over Knives: The Cookbook
“As a chef-restaurateur, I’ve used THE FLAVOR BIBLE for years as an idea starter when coming up with new dishes. I know our mixologists find it just as helpful when they’re creating new cocktails. THE VEGETARIAN FLAVOR BIBLE is going to be invaluable at the restaurant, and I plan to keep a copy at home, too. Bravo!”
—Tal Ronnen, author of The Conscious Cook, and chef/founder at Crossroads (Los Angeles)
Other praise for THE VEGETARIAN FLAVOR BIBLE:
“A wonderful, essential book.”
—Shauna James Ahern, James Beard Award-winning author of Gluten-Free Girl Every Day
“Cookbooks for the Conscious Eater: [These cookbooks] combine decadent taste with nutritional value, vibrant flavors with simple preparations, and a festive feel with recipes you can feel good about going to town on. For those who eat with their eyes open (the better to see all those pretty fruits, vegetables, and sustainably sourced meats), here are six cookbooks that will stay in constant rotation…If someone’s new to vegetarian cooking (and eating), they can’t be blamed for asking one very simple question: where does the flavor come from? [THE VEGETARIAN FLAVOR BIBLE] is Page’s full-barreled response to that question, a ‘guide to culinary creativity’ that teaches home cooks how to pack good taste into meatless meals by way of spices, herbs, delicious fats, and more. Hundreds of taste-making ingredients are covered, and chefs from renowned veggie restaurants including Dirt Candy and Greens weigh in on how to make your kitchen creations sing.”
—Melissa Albert, columnist, BarnesAndNoble.com
“Brilliant….An incredible resource.”
—Lisa Angerame, an alum of Cornell/T. Colin Campbell Foundation certificate program
“Ranks hands-down as one of the most useful food books of the year….For any vegetarian or foodie leaning that way, this 576-page book makes an ideal purchase or gift.”
—BarnesAndNoble.com editors
“The James Beard award-winning duo [Karen Page and Andrew Dornenburg] have written multiple critically acclaimed culinary books cited as favorites by top chefs, among them CULINARY ARTISTRY (Wiley 1996) and THE FLAVOR BIBLE (Little, Brown and Co., 2008). These tomes delve deeply into flavors and pairings and provide the information and confidence that help cooks put new spins on favorite recipes or create their own with confidence. The recently released THE VEGETARIAN FLAVOR BIBLE is a reflection of Page’s and Dornenburg’s own conversion to a vegetarian diet, tackling the complicated topic of pairing plant foods with seasonings that make them shine.”
—Anna Thomas Bates, Milwaukee Journal-Sentinel
“One of 26 of The Best Cookbooks of 2014…“Strongly recommended.”
—Bonnie Benwick, The Washington Post Food section
“Honored that our dishes and recipes are mentioned in THE VEGETARIAN FLAVOR BIBLE, an epic and game-changing new tome.”
—Blossoming Lotus restaurant in Portland, OR
Milwaukee’s Boswell and Books is so supportive of THE VEGETARIAN FLAVOR BIBLE that they sent their customers to an event for the book hosted by Milwaukee’s Spice House, writing on their blog, “THE VEGETARIAN FLAVOR BIBLE (Little,Brown) is an A to Z list of ingredients for vegetarian and vegan cooks, with snappy quotes from Mollie Katzen and Deborah Madison….I thought you should know that the author Karen Page and photographer Andrew Dornenburg are at the Milwaukee Public Market this Thursday, October 16, from 6 to 7:30. It’s not our event, but feel free to tell the authors we sent you.”
—Boswell and Books in Milwaukee
“According to Karen Page, author of THE FLAVOR BIBLE (and most recently, THE VEGETARIAN FLAVOR BIBLE), spices should be replaced every six to 12 months. When dealing with ground spices, veer on the side of a decreased shelf-life. Whole spices, like cinnamon sticks and peppercorn, will last a little longer.”
—Kate Bratskeir, HuffingtonPost.com
“Celia Sacks, owner of San Francisco’s Omnivore Books, on her top Fall 2014 picks: ‘The authors of THE FLAVOR BIBLE have come out with a new resource, THE VEGETARIAN FLAVOR BIBLE. Based on the same principles of their original work, this focuses on how to pair vegetal flavors and how to achieve balance with your ingredients. Their legions of fans will rejoice.'”
—Marian Bull, Food52.com
“Author Karen Page explores the wide world of plant flavors in new landmark cookbook: Going Vegan — …The unconventional book [THE FLAVOR BIBLE] received instant acclaim, winning a James Beard Award, and being named one of the 10 best cookbooks of the past century by Forbes. A lot has changed since then. Per-capita meat consumption in the United States has fallen for five consecutive years, and people are increasingly turning to plant-based meals as a way to decrease or eliminate meat from their diets. That goes for Page, who stopped eating meat entirely and now eats a largely vegan diet (she’ll have the occasional egg and hunk of cheese), losing 20 pounds along the way. And she’s earned a certificate in plant-based nutrition from Cornell. She puts all that knowledge to work with the recently published THE VEGETARIAN FLAVOR BIBLE ($40; Little, Brown and Company; 554 pages), which explores the flavor profiles of hundreds of foods, while looking at the nutritional benefits of vegetables, fruits, grains, nuts and seeds. The book also includes an extensive history of vegetarianism, and armloads of tips from chefs who are focused on plant-based cooking, including Portland chefs Aaron Woo of Natural Selection, and Aaron Adams, formerly of Portobello Vegan Trattoria. I caught up with Page recently to talk about the new book, the value of intuitive cooking, and why there’s still a stigma associated with vegetarian and vegan cooking…”
—Grant Butler, The Oregonian
“Karen Page: This James Beard Award-winning author has one of this fall’s most-anticipated new titles with THE VEGETARIAN FLAVOR BIBLE, which is sort of an un-cookbook, since it’s a guide to flavor pairings and doesn’t contain any traditional recipes. The idea is to give chefs and cooks the tools they need to fuel their own creative cooking, not the traditional blueprint that comes from formal recipes. Page will discuss her approach to cooking, and her gravitation towards vegetarian and vegan cuisine at 7:30 p.m. Oct. 30 at Powell’s Books.”
—Grant Butler, The Oregonian
“10 New Fall Cookbooks We Love: THE VEGETARIAN FLAVOR BIBLE by Karen Page. Avid cooks of all stripes have championed Karen Page’s THE FLAVOR BIBLE, which isn’t so much a cookbook as it is a reference work based on compatible flavors. In her latest, Page acknowledges the exploding interest in vegetable-centric cuisine, this time with pairing charts dedicated specifically to plant-based ingredients, tips on veganizing vegetarian dishes, and suggestions for pairing wine with meatless dishes.”
—Susannah Chen, Chow.com
“Very excited to have worked with Karen Page in this fabulous book that just came out, a real bible for vegans or not!
Eu recomendo! (I recommend!)”—Fernanda Capobianco of Vegan Divas, via Instagram
“Essential….I’m all about intuitive cooking — so, in other words, not being a slave to your cookbooks and feeling like you have to work within those parameters, but being able to have some freedom and the confidence to know that you can follow your own intuition in the kitchen. And this will help you with that….It’s all in here, in one book….And if there is one book that I would say, ‘Go ahead — spend the money on [it], and I really don’t think you’ll regret it,’ it would be this one. Because although I have so many cookbooks that I could recommend to you — and I do kind of have a cookbook addiction — I could probably replace…almost all of those books with this one book, because this is the book that will teach you how to flavor balance, and about the various ingredients, and there’s even nutritional information in here. It’s like the Bible, because it has everything that you need….I just want to share it, because I think it’s going to help you tremendously.”
—Tami of CatholicVeganMom.com, in her YouTube video on THE VEGETARIAN FLAVOR BIBLE
“2014 Holiday Gift Guide / Once More, Without Meat: The authors of THE FLAVOR BIBLE have come out with a new resource, THE VEGETARIAN FLAVOR BIBLE. Based on the same principles as Karen Page and Andrew Dornenburg’s original work, this focuses on pairing vegetal flavors and how to achieve the most balance with your ingredients. Their legions of fans will rejoice.”
—Chow.com
“Planning NYE plant-based dinner for @CloverFoodDrink with a little help from @KarenAndAndrew VEGETARIAN FLAVOR BIBLE!”
—West de Castro of Clover Food / Drink in Ottawa, via Twitter
The official website of “The Dr. Oz Show” (on which author Karen Page appeared in October 2014) features an excerpt from THE VEGETARIAN FLAVOR BIBLE.
—DoctorOz.com
“Two-time James Beard Award-winning author Karen Page has written an impressive follow-up to her classic, THE FLAVOR BIBLE. This time, she turns her attention to plant-based cooking in THE VEGETARIAN FLAVOR BIBLE. The 554-page tome (with photos by Andrew Dornenburg) includes no recipes but instead a detailed history of veggie cuisine, ideas for jump-starting creative meals — and the author’s own journey to that side of the table….This is more encyclopedia than cookbook, the intent being to educate and inspire.”
—Emily Dwass, LA Weekly
“THE VEGETARIAN FLAVOR BIBLE: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page: Page tackles the content and husband Andrew Dornenburg turns to photography in a continuation of their successful series of meta-cookbooks, this time without the meat.”
—EatYourBooks.com
Asking food blogger Abby Thompson of The Frosted Vegan where she goes to find new recipes, Abby replies, “The countless inspiring food blogs I follow, the ever growing collection of cookbooks taking over my china cabinet, or throwing together something with inspiration from my new favorite, THE VEGETARIAN FLAVOR BIBLE.”
—Amina Elahi, PaperPlatesBlog.com
“A masterpiece.”
—Ann Crile Esselstyn, author, The Prevent and Reverse Heart Disease Cookbook
“If you’re new to plantbased eating, THE VEGETARIAN FLAVOR BIBLE can assist you while you prepare vegetables and identify new flavor profiles. A kitchen must-have.”
—Dr. Caldwell Esselstyn, bestselling author of How to Prevent and Reverse Heart Disease
“A wonderful book [with] sumptuous photos.” and “I love it!” (via Twitter.com)
—Fahrusha, who was cited in a New York magazine cover story as one of a dozen Psychic Superstars, on ShatteredRealityPodcast.wordpress.com
“I would highly recommend this book to anyone either considering becoming a vegetarian or simply looking for some healthy ways to include more vegetarian options into their diet with great tips and tricks to maximize flavor. Enjoy!”
—Andrea Felli, fashion blogger at TriedItOn.com
“The 43 Most Anticipated Cookbooks of Fall 2014″: Mentions THE VEGETARIAN FLAVOR BIBLE by Karen Page.
—Paula Forbes, Eater.com
“Am so not veg, but am LOVING the ideas. Can’t wait to try these. May never leave A’s because I <3 avocado.”
—C.U. Forsberg @PaleoPlusLife via Twitter.com
“Received the book the other day and it is quite fabulous! We are all enjoying it in the kitchen….Totally amazing!”
—Garden Cafe on the Green, Woodstock, NY
“Brilliant….Timely and weighty….Cause for celebration of vegetarians & vegans & vegophiliacs like me too.”
—Gael Greene, Insatiable-Critic.com, via Twitter
“[The day I learned there was a VEGETARIAN FLAVOR BIBLE] Karen Page became my heroine. I love it how things come full circle sometimes. It’s a true sign that times are changing for the better….Who Should Buy the Book: Everyone! Vegans, vegetarians and meat-eaters alike. More and more people are taking an interest in eating more vegetables and vegan food is increasing in popularity in restaurants and mainstream supermarkets all over the world. Naturally, knowing how to pair plant-based ingredients and maximizing the flavor experience would interest anyone who enjoys good food. This is a book to study, ponder, experiment with and savor. I, for one, will be using it A LOT. Thank you, Karen!”
—Lydia Grossov, KABC Talk Radio
“Amazing.”
—Chef Jamie Gwen, KABC Talk Radio
“Epic.”
—G-Zen Restaurant, Branford, CT
“On Tuesday, Nov. 11, at 7 p.m., Karen Page, who produces acclaimed cookbooks with her husband, Andrew Dornenburg, will discuss THE VEGETARIAN FLAVOR BIBLE: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs (Little, Brown and Co., $40). The book contains creative recipes from vegetarian and vegan chefs who run acclaimed restaurants.”
“Unbelievable….A fabulous book….Huge, and so informative….If you ever thought of starting a plant-based diet, this is a great place to begin.”
—Marilu Henner, The Marilu Henner Show
“Nine Major Cookbooks: THE VEGETARIAN FLAVOR BIBLE by Karen Page. Ranging from açaí to zucchini blossoms, this compendium shows how to use plant-based whole foods not simply for health but to make your meals more flavorful. From the two-time James Beard Award-winning author who brought us THE FLAVOR BIBLE.”
—Barbara Hoffert, Library Journal
“10 Most Anticipated Fall Books”: THE VEGETARIAN FLAVOR BIBLE by Karen Page is one of only three cookbooks mentioned (along with ones by Ina Garten and Yotam Ottolenghi).”
—Indigo (aka the Barnes & Noble of Canada)
“Beyond thrilled to be included in @KarenAndAndrew’s THE VEGETARIAN FLAVOR BIBLE.”
—Farmer Lee Jones of The Chef’s Garden, via Twitter
“Since the appearance of THE FLAVOR BIBLE in 2008, that book has become persistently popular among our customers who develop their own dishes, professional and home cooks alike. As a guide to pairing ingredients and seasonings, it has no real peer. And now Page, co-author of that book, has adapted the same approach to a specifically vegetarian context, drawing on the insights of a panel of expert cooks, chefs, and other food authorities that includes Terence Brennan of NYC’s Picholine, Josiah Citrin of Mélisse in Los Angeles, bestselling authors Mollie Katzen and Deborah Madison, and a host of others. Throughout there are examples of inspired vegetarian dishes from some of the country’s leading restaurants, including Daniel, The French Laundry, and Topolobampo. A great resource for any cook looking for better vegetable eating. “
—KitchenArtsAndLetters.com
“Gift Ideas for a Fit Foodie: THE VEGETARIAN FLAVOR BIBLE.”
—Kim Klee, registered dietitian and food blogger, JumpJiveAndKale.com
“Karen Page, along with her husband Andrew Dornenburg, has written some of the most important books on food and cooking….Their FLAVOR BIBLE received sheaves of accolades and quickly became an indispensable reference work….THE VEGETARIAN FLAVOR BIBLE [is a] deeply researched book….I’m beyond impressed — I’m blown away by this book.”
—Evan Kleiman, host of Good Food on KCRW/Southern California’s flagship NPR affiliate
“Congratulations on your beautiful new book THE VEGETARIAN FLAVOR BIBLE that a carnivore like me loves, too.”
—Rikki Klieman, legal analyst, CBS This Morning
“Amazing…Really well-researched…A must.”
—Patrick Knight, Meatfree Everyday in Cape Town, South Africa
“Thanks for the book last night at PCRM Art and Compassion. I’m in LOVE with your book!!!!!”
—Susie-Lee Krandel, RN, PCC, Founder at Eat for Healing, via Facebook
“A New Bible for Cooking Veggies: Growing up, the release of a new Beatles album was an event. We didn’t know what it would contain but knew we were in for a treat. As an adult, a similar giddy excitement beckons when I hear of a new project by Karen Page, co-author of the James Beard Award-winning culinary classics BECOMING A CHEF and THE FLAVOR BIBLE….And as a chef for over 30 years, I’d rank THE FLAVOR BIBLE and now its sequel, THE VEGETARIAN FLAVOR BIBLE, in rarefied air amongst my 400+ cookbook collection….”
—Alan Lake, GapersBlock.com
“A couple of years ago, I included THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg in my annual gift guide. It’s a fantastic book that is filled with inspiration for cooks at all levels. Now Page has a new book (with photos by Dornenburg), THE VEGETARIAN FLAVOR BIBLE…The introduction includes quite a bit of information on nutrition and how to make good choices, which is helpful for any reader, not just those pursuing a veg*n lifestyle. The bulk of the 500-plus page book, however, is flavor matchmaking and cooking tips just like the original, but with exclusively vegetarian ingredients. This would be a particularly handy reference book for members of local farm CSAs…Other sections of the book include how to use flavors and ingredients to sate certain cravings, menus and notes from renowned chefs, and a detailed timeline of vegetarianism and the local food and farm-to-table movements over hundreds of years.”
—Lesley Lassiter, Nashville Scene
“Top 10 Vegan Cookbooks of 2014: Here are 10 vegan food books worth owning or giving as gifts, all of which were published this year – plus one that can’t be counted as vegan but is still worth a look. Honorable Mention: THE VEGETARIAN FLAVOR BIBLE by Karen Page with photos by Andrew Dornenburg (Little, Brown). Easily one of the most remarkable food-oriented books to come out this year, it’s restricted from the list below on something of a technicality: While overwhelmingly vegan-friendly, this A-Z guide, true to its title, is vegetarian rather than vegan. It’s not just semantics — with entries on buttermilk, eggs, cheese (12 pages of entries, plus listings within other entries throughout the book) and the like, it’s analogous to a vegetarian cookbook that happens to contain a healthy number of vegan recipes — yes, vegans can skip over the nonvegan bits, but we can do that in an omnivore cookbook too. That said, any vegans who are interested in better understanding flavors and/or improving their own cooking should check this out: With the help of Dornenburg’s sharp-eyed photos, Page walks us through each ingredient’s strengths and affinities, making clear why some foods work together better than others and how different foods might be balanced or substituted in different cases with positive results. Additionally, notes from vegan chefs are included, both within the ingredients’ entries and in a well-composed, exhaustive introductory section that contextualizes the data to come. Rich Landau and/or Vedge are mentioned several times in specific reference to bringing out vegan flavors. The book succeeds as both educational reference and fascinating recreational reading. All in all, a near-vegan winner that’s hard to improve on — yet it still might be, as The Vegan Flavor Bible.”
—Vance Lehmkuhl, V is for Vegan, Philadelphia Daily News
“For Karen, a notable voice in the culinary world, to have come from such a background to come to the life changing conclusion that plant based food offers superior flavours, and life can not only thrive but be infinitely improved by a plant based diet, to me is something to get very excited about. The tipping point has arrived…THE VEGETARIAN FLAVOR BIBLE is designed to addresses any concerns people may have about flavor and nutrition. The colour coded easily accessible book features flavor profiles of hundreds of foods. With serving suggestions, cooking tips, nutritional profiles with a handy ‘substitute’ guide, it has everything you’d need to begin or continue your plant based eating journey. Karen shares tips on how to make vegetarian and vegan versions of standard, meat heavy dishes. She has even included a master sommelier’s advice for pairing wine with plant-based dishes. This book has it all. But, what you won’t find contained in this weighty tome is a single, solitary recipe. This book is set to teach you how to understand flavor and give you the necessary building blocks to healthier eating. An example of some of the surprising (to me) flavor pairing in the book: cauliflower, harissa, dukkah and mint; or peaches, tomatoes and thai basil…I know you will love the book and it will become over time a tatty old, much thumbed friend on your kitchen shelf.”
—India Leigh, AVeganObsession.com
“Karen Page and Andrew Dornenburg, the keynote speakers at IFBC, rocked me to my core yet again….Karen and Andrew have impacted— and continue to impact — my life in profound ways, from their books (including their new one, THE VEGETARIAN FLAVOR BIBLE! Hooray!), to their talks, to their leadership by example. Inspired by them, I want to maintain the courage and clear vision to live authentically, both personally and professionally.”
—Anne Livingston, AnneLivingston.com
“Expansive, immersive, [and] innovative.”
—Leonard Lopate, host, The Leonard Lopate Show on WNYC, New York’s flagship public radio station
“This work takes a look at the history and trends of vegetarian and vegan cuisine with emphasis on flavors and flavor combinations. While the majority of the text is an alphabetical list of ingredients covering flavor, affinities, and nutritional profiles, the front matter contains detail on vegetarianism and a healthful diet, from a time line of vegetarian cuisine to menus from famous restaurants. 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 cookbook to become a chef’s guide. VERDICT As [The Flavor Bible] was described by People magazine in 2008, this title will appeal to ‘cooks ready to go beyond recipes and improvise.’ Readers who experiment with flavors, who enjoy developing their own recipes, or who want to experiment with vegan flavors will enjoy this reference.”
—Dawn Lowe-Wincentsen, Library Journal
“In the years that I have been with Engine 2 as a coach, I can tell you that what folks find the hardest is getting comfortable with ingredients — herbs and spices and learning to flavor food that is not processed. Your book is a must-have for people stepping into the kitchen with a new whole food mission.”
—Ami Mackey, Engine 2 Coach
“Really enjoying Karen Page’s VEGETARIAN FLAVOR BIBLE.”
—Andrea MacLeod of Womensville.com, via Twitter.com
“I LOVE that book!”
—Tess Masters of TheBlenderGirl.com, via Twitter
“Karen Page and her husband Andrew Dornenburg have co-authored a number of acclaimed cookbooks since 1995. Page is also the recipient of several honors and awards. THE VEGETARIAN FLAVOR BIBLE was referred to as ‘one of the most awaited cookbooks of 2014.’ The book is more than a cookbook; it’s a perfect reference for all vegan chefs and home cooks providing an A-Z list of hundreds of ingredients…The editorial staff at Barnes and Noble has termed it as one of the “most useful” food books of 2014.”
—MissOMoms.com
“An encyclopedic tome of culinary wonder….Magnificent.”
—Victoria Moran, on Main Street Vegan Radio
“13 Cookbooks That Make Great Gifts: THE VEGETARIAN FLAVOR BIBLE. Sure, this isn’t exactly a cookbook (there are no recipes), but the experimental type will appreciate the litany of new combination ideas for favorite produce items and ingredients. (Chickpeas and apricots? Cherries and lavender?).”
—Julie Morris, on TheChalkboardMag.com
“I read as much as I can to keep up with what is going on and who’s doing what. I love THE FLAVOR BIBLE and am ecstatic that they have come out with THE VEGETARIAN FLAVOR BIBLE — my latest obsession.”
—Aniedra Nichols, chef, Elway’s Cherry Creek in Denver, on CulinaryAgents.com
“For more ideas on ingredients to use with these lovely ingredients, I recommend Karen Page’s book THE VEGETARIAN FLAVOR BIBLE. Karen does a phenomenal job of giving us endless ways to combine and create with these and 1000’s of other ingredients!”
—Chef Celinda Norton, FearlessFeast.com
“A new and exhaustive encyclopedia of sorts with everything you ever need to know about cooking through the produce aisles….By forgoing recipes in favour of flavour matches, the book frees up confident cooks to play around and invent and make meatless meals incredible – and just maybe to live with less fear and guilt around the produce store. It’s the most useful food book I’ve encountered in years.”
—Chris Nuttall-Smith, The Globe and Mail
“Stunning.”
—Ann Oliverio of An Unrefined Vegan, via Twitter
“Vegetarianism is finally mainstream….[Karen Page] has a new book out called THE VEGETARIAN FLAVOR BIBLE, which comes on the heels of THE FLAVOR BIBLE of a few years back, which was a real groundbreaker and became one of those must-have books…THE VEGETARIAN FLAVOR BIBLE I think probably takes people by surprise, and once they look at the book it’s going to be another one of those must-have books.”
—Linda Pelaccio, host, A Taste of the Past on Heritage Radio Network
“I’m happy to congratulate on the release of my dear friends Karen Page and Andrew Dornenburg’s new book: THE VEGETARIAN FLAVOR BIBLE. THE FLAVOR BIBLE revolutionized the way hundreds of thousands of home cooks and professional chefs create new dishes by “[setting] down in print what has often been believed inexpressible” (Booklist). Based on compatible flavors instead of recipes, it was named one of the world’s ten best cookbooks of the past century by Forbes. Now, Karen Page brings us THE VEGETARIAN FLAVOR BIBLE, a landmark book that provides an essential reference for flavor pairings and affinities to help usher in today’s emerging vegetable-driven cuisine, which embraces healthfulness, compassion, creativity, and flavor. The book has been cited as one of the ‘most anticipated. cookbooks of Fall 2014.”
—Robert Peng, qigong master, via his November 22, 2014, enewsletter
“Best purchase of our year, by far — amazing reference book!”
—PortandFin.com, via Facebook.com
“So excited about recipe development possibilities [with] THE VEGETARIAN FLAVOR BIBLE.”
—Deirdre Reid, Raleigh-based writer, via Twitter.com
“The most comprehensive vegetarian cookbook published to date, albeit in a very untraditional format.”
—Chandra Riccetti, chef-owner, The Bastion Restaurant (Ft. Worth, TX)
“Because my day job is writing cookbooks, you’d think I’d want to relax by reading something non-food related, right? Wrong! My nightstand usually holds a stack of food magazines and cookbooks, that I read like novels. The latest page-turner I’ve been enjoying is THE VEGETARIAN FLAVOR BIBLE, a labor of love written by Karen Page with gorgeous photos by Andrew Dornenburg. Since I was already an avid fan of THE FLAVOR BIBLE, I knew I’d love this new book dedicated to all flavors vegetarian! Like its predecessor, THE VEGETARIAN FLAVOR BIBLE is not a cookbook — it’s all about FLAVOR — specifically flavor pairings of virtually every vegetarian ingredient under the sun. (note: dairy products are also in this book.) If you’re a ‘foodie’ person, you’ll love THE VEGETARIAN FLAVOR BIBLE. It’s an indispensable resource for chefs, food writers, and cookbook authors, but even if you just like to cook, and want a better understanding of flavor dynamics — what combines well and why — you’ll find the information in this book extremely interesting and helpful.”
—Robin Robertson, bestselling vegan cookbook author of books including Vegan Without Borders
“After losing family members to cancer, two-time James Beard Award-winning author and culinary pro, Karen Page, dove into the latest nutrition research and joined the 54% of Americans who follow a vegetarian or vegan diet. Along the way, she ditched digestive woes, dropped more than 20 pounds and shared her new-found passion in her book, THE VEGETARIAN FLAVOR BIBLE….A gorgeous book — and a great book, in what it teaches you….One of the great cookbook authors of our generation.”
—Dr. Mike Roizen, YOU: The Owner’s Manual radio show
“Check out THE VEGETARIAN FLAVOR BIBLE by @KarenAndAndrew = culinary creativity to a new level.”
—Stefanie Sacks, author and public radio host
“THE VEG FLAVOR BIBLE has been my go-to Xmas gift this year. Thank u!”
—Chad Sarno of Rouxbe.com, via Twitter
“The most brilliant food-related book I have ever owned…If you are in need of recipe inspiration, and are looking to discover new ingredient combinations to spice up your everyday meals – this book is your ticket.”
—Jessie Snyder of Faring Well
“It’s Fred and Ginger in the movies, Lunt and Fontanne in the theater, and in the culinary world, it’s Karen and Andrew. Karen Page and Andrew Dornenburg, authors of numerous best-selling books on food, make cooking seem like the best kind of partner dancing in the world…[THE VEGETARIAN FLAVOR BIBLE] is a work of 576 pages but reads like a foxtrot and makes vegetarian cooking a cakewalk.”
—Charlie Suisman, ManhattanUsersGuide.com
“Not so much a cookbook as it is a culinary guide, [THE VEGETARIAN FLAVOR] BIBLE is an indispensable manual for anyone looking to eat a varied, vegetable-driven diet.”
—Kiri Tannenbaum, FoodNetwork.com
“Truly this is a magnificent compendium for anyone interested in being creative in the kitchen or simply eating good food…A veritable treasure trove…There is also nice introduction to the importance of consuming a variety of foods, especially of the plant-based variety. For those new to vegetarianism or veganism, she also has tips on how to craft great meals…Lastly, to quote [Karen Page] again: If you master a single recipe, you’ll learn how to cook a single dish. If you master the dynamics of flavor, you can make anything taste better.”
—Janet, the physician food blogger behind TasteSpace.wordpress.com
“Page has just come out with THE VEGETARIAN FLAVOR BIBLE, the ebook of which was generously given to attendees to peruse (I can totally vouch for its excellence)….Truly a worthwhile addition to your cookshelf.”
—Anne Tegtmeier, ApronStringsBlog.com
“[A] ‘must-have’ book.”
—Laura Theodore of TheJazzyVegetarian.com, via Twitter.com
“When it comes to dinner or throwing together a quick lunch, I can kind of fall flat. This exact reason is why I’m so happy I found THE VEGETARIAN FLAVOR BIBLE. Last week, I had the opportunity to hear the authors of this book speak at our local public market, and let me tell you, this couple is inspiring!”
—Abby Thompson, The Frosted Vegan
“A great book….Fantastic information.”
—Brigid Titgemeier, MS, RDN, nutritionist at the Cleveland Clinic Center for Functional Medicine, of YOU: The Owner’s Manual radio show, via Twitter.com
“I’m literally devouring THE VEGETARIAN FLAVOR BIBLE by @KarenAndAndrew. Just the intro is so sensibly written, not preachy!”
—Ruchika Tulshyan, @rtulshyan via Twitter.com
“In love with this new book: THE VEGETARIAN FLAVOR BIBLE from @KarenAndAndrew … Brilliant and a must for anyone cooking vegetarian! I can’t put it down….so fun!!”
—Amie Valpone, culinary nutritionist and editor-in-chief, TheHealthyApple.com via Facebook.com
“Thank you for writing such a cool book!”
—VegGirlRD, via Twitter.com
THE VEGETARIAN FLAVOR] BIBLE is featured in Foodista’s Holiday Gift Guide “75 Gift Ideas for Food Lovers (which spotlights fewer than 20 books)”: “More and more people ditching meat (or eating less of it) and reaching for vegetables instead. In her latest book, Karen Page, through insight from dozens of leading chefs, shows us how to maximize the flavor of vegetables.”
—Sheri Wetherell, Foodista.com
THE VEGETARIAN FLAVOR] BIBLE is featured as one of Jack’s Holiday Picks.
—Jack Wolcott, owner, Grass Roots Books and Music in Oregon
“10 Reasons to Own the New VEGETARIAN FLAVOR BIBLE: Legendary food writing duo Karen Page and Andrew Dornenburg are back with a vegetarian version of their celebrated classic cookbook, THE FLAVOR BIBLE. Clocking in at 576 pages, the epic new veg tome includes history lessons, cooking techniques, nutrition guides, recipes, and detailed flavor profiles of hundreds of plant-based foods. Not convinced? Here’s ten reasons to pick up THE VEGETARIAN FLAVOR BIBLE….1) Author Karen Page includes extensive interview snippets with two top Portland chefs: Aaron Woo of Natural Selection and Aaron Adams (formerly) of Portobello. The book also namedrops local plant-based eats…2) Not vegetarian? No worries, this book is for omnivores! Noting that more than 47% of Americans are aiming to decrease their meat consumption (compared to only 7% who never eat meat), the Vegetarian Flavor Bible is written with “flexitarians” in mind. 3) Struggling to clean out your pantry? The flavor index’s thousands upon thousands of creative pairings for every conceivable ingredient will help you finally use up those old bottles of pistachio oil, pomegranate molasses, and palm shortening. 4) The original Flavor Bible won a highly prestigious James Beard Award. 5) Page makes it easy to curb any animal-based food craving with a comprehensive craving cheat sheet. The list includes suggestions and substitutes ranging from the obvious (sub tempeh bacon for the pork-based kind) to the ingenious (other bacon alternatives include crisply fried provolone cheese, portobello mushrooms, and tofu marinated in liquid smoke, maple syrup, and nutritional yeast). 6) An array of vegetable-centric tasting menus from the world’s best restaurants will leave you counting your frequent flyer miles and salivating over dishes like cauliflower cromesquis, sunchoke ravioli, red pepper cheesecake and molasses poached pear. 7) But where do veg*ns get their protein? Page tackles this question before the book even begins, penning a thoughtful and thorough introduction that outlines the basics of plant-based nutrition. 8) The book’s extremely extensive timeline of vegetarian history is sure to fascinate readers of all diets; the section includes the origins of modern staples like peanut butter, breakfast cereal, farmers markets, soy milk, and even the word “vegan.” 9) If you’ve ever wondered why anyone would voluntarily pass up bacon burgers and pepperoni pizza, wonder no longer! While never preachy, Page makes a strong case for vegetarianism, enumerating the many nutritional, economic, ethical, environmental, and even gastronomic reasons why many foodies—including top culinary trendsetters—are choosing plants over animal products. 10) Boost your hipster cred by being among the first to peruse this instant classic. Page and Dornenburg’s previous works, including BECOMING A CHEF, CULINARY ARTISTRY, THE FLAVOR BIBLE, and WHAT TO DRINK WITH WHAT YOU EAT, have become essential tomes in any culinary library; this new work will surely become a staple as well. Sold? Head to Powell’s City of Books at 7:30 pm on October 30 to pick up a copy and meet award-winning author Karen Page. ”
—Molly Woodstock, Portland Monthly
“THE VEGETARIAN FLAVOR BIBLE is super amazing, people, even though I’m obvi biased. I use THE FLAVOR BIBLE at least once a week, so it’s pretty great to be mentioned in this new one. We’ve come a long way, veggie!”
Little, Brown’s official press release for THE VEGETARIAN FLAVOR BIBLE:
https://drive.google.com/file/d/0B_nqVwsp1hI2amlmTE5XRUJReXM/edit?usp=sharing
Karen Page’s Author Headshot:
https://karenandandrew.com/karen-page-author-headshot
For foreign rights inquiries, contact rights@karenandandrew.com.
