Chefs and Other Culinary Professionals Inspired By Our Books

“Chances are the chef at your favorite fancy restaurant has studied the work of
Karen Page and Andrew Dornenburg, authors of THE FLAVOR BIBLE….” / Chicago Public Radio


I think THE FLAVOR BIBLE should be in every kitchen today….A perfect book….Beautifully written….I take my hat off.”
Legendary chef Michel Roux, the first French chef to earn three Michelin stars in England, on CBC Radio


“I usually go everywhere with THE FLAVOR BIBLE in my back pocket.”
Gunnar Karl Gislason, who has been called “The Chef Who Saved Iceland” and is now the chef at Agern in New York City

Many chefs and cooks (including some who write about chefs and cooking) around the globe have cited one or more of our books as influences and/or among their favorites.  Below is a small sampling:

Mike Abruzese, Polpettina, Larchmont, NY  (THE FLAVOR BIBLE)

Grant Achatz, James Beard Foundation’s 2008 Outstanding Chef Award winner, Alinea, Chicago  (CULINARY ARTISTRY)

GrantAchatzKitchenMost used cookbook?  CULINARY ARTISTRY by Karen Page and Andrew Dornenburg.”
Grant Achatz, in Chicago magazine

Hugh Acheson, James Beard Foundation’s 2012 Best Chef: Southeast winner, chef-restaurateur and “Top Chef” judge  (CULINARY ARTISTRY)

HughAchesonHeadshotCULINARY ARTISTRY is a great cookbook for everyone, but a revolutionary one for professional chefs…After almost 15 years of having my dog-eared copy, I still use it to spark my creativity. This is another core book in any cook’s kitchen.”
Hugh Acheson

Dimitrios Jimmy Adamopoulos, chef and managing partner, Grecians Greek & Italian Bistro, Gallatin, TN  (CULINARY ARTISTRY)

Aaron Adams, Farm Spirit, Portland, OR  (THE FLAVOR BIBLE)

Shauna James Ahern and Dan Ahern, James Beard Award-winning authors of Gluten-Free Girl Everyday and Gluten-Free Girl and the Chef, and hosts  (THE FLAVOR BIBLE)

9780470419717.pdf“Sweetpea, where did you put the book?  ‘The book’ in our house is CULINARY ARTISTRY, written by Andrew Dornenburg and Karen Page, a book that nearly every chef in America owns.”
Shauna James Ahern & Dan Ahern, Gluten-Free Girl and The Chef

Max Albano, executive chef, Spike Mendelsohn’s Good Stuff Eatery (THE FLAVOR BIBLE)

“My most inspiring cookbook.”
–Max Albano

Rob Alexander, TGM Bread, Atlanta  (BECOMING A CHEF) (BECOMING A CHEF)

“I had attended a couple years of college and wasn’t sure what I wanted to do. I picked up a book by Andrew Dornenburg and Karen Page called BECOMING A CHEF, and I thought, ‘OK, this is what I want to do.'”  “I am eternally grateful as the book set a great direction early in my career.”
Rob Alexander

Terese Allen, author, the prize-winning book The Flavor of Wisconsin  (CULINARY ARTISTRY)

“How does the culinary creative process work? What makes food taste delicious (or not)? Are chefs artists or craftspeople? More than 15 years ago, Andrew Dornenburg and Karen Page explored such questions in this groundbreaking book, and I still return to it frequently for culinary inspiration and insight.”
–Terese Allen

Anthony Amaroso, executive chef, Michael Mina at The Bellagio, Las Vegas  (CULINARY ARTISTRY)

Chef Ameera, private chef and winner, “Cutthroat Kitchen”  (CULINARY ARTISTRY)

“One of my favorites.”
Chef Ameera, via Instagram

Nathan Anda, Red Apron Butchery, Washington, DC  (CULINARY ARTISTRY)

Ben Anderson, Grapeseed, St. Louis  (THE FLAVOR BIBLE)

Kylie Antolini, The Baking Bird, Portland, OR  (THE FLAVOR BIBLE)

Justin Aprahamian, 2014 James Beard Foundation Best Chef: Midwest winner, Sanford, Milwaukee  (CULINARY ARTISTRY)

Brad Arguello, Über Sausage, Denver  (CULINARY ARTISTRY)

Govind Armstrong, Table 8, LA/Miami  (CULINARY ARTISTRY)

Arley Arrington, pastry chef, Brookville, Charlottesville, VA  (THE FLAVOR BIBLE)

Jennifer Atwood, Atwood’s Bakery, Alexandria, LA  (THE FLAVOR BIBLE)

Jason Audette, executive chef, 2 West Bar and Grille, Saratoga Springs, NY  (CULINARY ARTISTRY)

“I use it quite often in the kitchen to spark inspiration.  It’s really awesome for trying to come up with new dishes and trying to do things outside the box.”
–Jason Audette

Jared Austin, The Cow and Quince, New Glarus, WI  (THE FLAVOR BIBLE)

Charleen Badman, FnB, Scottsdale  (THE FLAVOR BIBLE)

CharleenBadmanFnB“Q. What is your favorite cookbook of all time?  A.  The one that we always go back to is THE FLAVOR BIBLE, from Karen Page and Andrew Dornenburg.”
Charleen Badman, in Food & Wine

Jeff Baird, Bar Divani, Grand Rapids, MI  (THE FLAVOR BIBLE)

Kendra Baker (an alumna of Manresa), The Penny Ice Creamery, Santa Cruz  (CULINARY ARTISTRY)

“I can’t believe my good fortune in happening upon this book so early in my career (before culinary school even). I think I actually bought it at Book Shop Santa Cruz, and it remains with me to this day. CULINARY ARTISTRY encourages the reader to embrace cooking as an art form. It gently guided me away from recipes, and gave me confidence in developing dishes through instinct and thoughtful composition. The ingredient lists and collection of menus are amazing resources, and a wonderful staring point to begin the exploration and development of personal culinary style. Each day as I reflect on the experience of our customers at The Penny, I gain new respect for Dornenburg and Page who profoundly understand the intricacies of creating a cohesive gastronomic adventure. What is that saying? ‘God is in the details.’”
Kendra Baker

Andy Ball, Civilian Bar & Kitchen in Darlinghurst, Australia  (THE FLAVOR BIBLE)

“Most useful cookbook?  THE FLAVOR BIBLE.”
–Andy Ball

Timon Balloo, Sugarcane, Miami  (CULINARY ARTISTRY)

TimonBalooPortrait“Q.  Your cookbooks are burning—which do you save?  A.  CULINARY ARTISTRY by Andrew Dornenburg & Karen Page, Perfection by Heston Blumenthal, and A Day at El Bulli.”
Timon Balloo

Frank Barajas, chef, San Diego  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Rafael Barbosa, UnderFire, Boston  (THE FLAVOR BIBLE)

Jennifer Bartolotta, The Nickerson Inn, Pentwater, MI  (CULINARY ARTISTRY)

Elise Bauer, host,  (THE FLAVOR BIBLE)

EliseBauerPortraitEvery cook who is even remotely interested in experimenting with their cooking should have THE FLAVOR BIBLE. I have bought more copies of this book to give as gifts than any other.”
Elise Bauer

Jason Bauer, Bauer’s Brauhaus, Palatine, IL  (THE FLAVOR BIBLE)

Carolina Bazan, Ambrosia, Santiago, Chile  (THE FLAVOR BIBLE)

Mark Beaupre, executive chef, JW Marriott Orlando, Grande Lake, FL  (CULINARY ARTISTRY) 

Ben Bebenroth, Spice Kitchen + Bar, Cleveland  (CULINARY ARTISTRY)

Garrett Benedict, Marx Bros. Cafe and Orso, Anchorage  (BECOMING A CHEF)

Thom Bennett, Great Wolf Lodge, Traverse City, MI  (THE FLAVOR BIBLE)

“…I likened seasoning to making music….When it all comes together, you produce a ‘wow!’ To achieve that end, a helpful read is THE FLAVOR BIBLE.”
Thom Bennett, in Restaurant Hospitality

Joshua Bernstein, Sputino Wine Bar, Clifton, NJ  (THE FLAVOR BIBLE)

It is the most comprehensive book on flavor matching. I live by this book.  It helps you combine flavors and take the guesswork out of the process.”
Joshua Bernstein

Carlos Bertolazzi, TV host and chef-owner of Zena Caffe, Spago e Per Paolo, Sao Paulo, Brazil  (BECOMING A CHEF)

CarlosBertolazzi“I love your work since I read BECOMING A CHEF; that inspired my career.”
Carlos Bertolazzi

Chaun Bescos, The Old Oyster Factory, Hilton Head Island, SC  (CULINARY ARTISTRY)

Kayomarz Bharucha, executive chef, The Leela Goa, India (THE FLAVOR BIBLE)

THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg gives a chef a list of choices that can be used to combine different food items and flavours, which helps experimentation and opens up various possibilities for innovation.”
Kayomarz Bharucha

Arora Bhakti, 2nd runner-up, “Master Chef India” Season 4  (THE FLAVOR BIBLE and THE VEGETARIAN FLAVOR BIBLE)

Arora Bhakti

Jason Bieber, Arboreta, Cincinnati  (BECOMING A CHEF)

Jennifer Biesty, Season 4 “Top Chef” finalist and chef, Shakewell, Oakland  (CULINARY ARTISTRY)

“Favorite cookbook? CULINARY ARTISTRY.” 
–Jennifer Biesty

Greg Biggers, Cafe des Architectes, Chicago  (CULINARY ARTISTRY)

Jon Bignelli, wd-50, NYC  (THE FLAVOR BIBLE)

Leslie Bilderback, chef and certified master baker, and author of The Complete Idiot’s Guide to Success as a Chef  (CULINARY ARTISTRY)

bi’nevi’s chefs, Istanbul, Turkey  (THE VEGETARIAN FLAVOR BIBLE)

THE VEGETARIAN FLAVOR BIBLE is a physical book of endless inspiration.”

Dallas Bisshopp, Rockpool, Sydney, Australia  (CULINARY ARTISTRY)

Nicole Bissonnette, Bistro 157, Valparaiso, IN  (CULINARY ARTISTRY)

Jeremy Bloor, OXO Tower Restaurant, London  (CULINARY ARTISTRY)

My most-used cookbook is CULINARY ARTISTRY by Andrew Dornenburg & Karen Page. It keeps you in season and is a memory jogger for flavour buddies. A simple and easy to use guide to food and flavour pairings.”
Jeremy Bloor

Aaron Bludorn, Cafe Boulud, New York City  (THE FLAVOR BIBLE)

Mary Boehne, Cielo, St. Louis  (CULINARY ARTISTRY)

Eric Bogardus, Petit Robert Central Bistro, Boston  (BECOMING A CHEF)

“Eric Bogardus read about [Lydia] Shire in a book called BECOMING A CHEF; the next week, he packed up his car and drove from southern Illinois to Boston just to work with her. He couldn’t afford an apartment for the first few months, so he lived part of that time out of his car—a small price for the opportunity to cook alongside the great Lydia.”
Boston magazine

Sarah Bolla, host of one of Saveur‘s “Sites We Love,” Lemon Fire Brigade  (CULINARY ARTISTRY)

“As far as books, my essentials are Harold McGee’s On Food and Cooking and Andrew Dornenburg and Karen Page’s CULINARY ARTISTRY.”
Sarah Bolla

Joanne Bondy, Ciudad, Dallas  (CULINARY ARTISTRY)

“I collect cookbooks. My favorite, the one I give to very curious cooks, is CULINARY ARTISTRY.”
Joanne Bondy

Andrea Boudewijn, Superfine Bakery, Los Angeles  (THE FLAVOR BIBLE)

Joe Boudreau, Havana South, Portland, ME  (CULINARY ARTISTRY)

CULINARY ARTISTRY [is] almost like a Bible in a hotel room;
there’s a copy in every kitchen.”

Joe Boudreau

Murat Bozok, who previously cooked in the global kitchens of chefs Pierre Gagnaire, Angela Hartnett, Gordon Ramsay and Joel Robuchon, and head of Murat Bozok’s Kitchen, Istanbul  (CULINARY ARTISTRY)

“Thank you very much for writing such an inspiring book. One of the best….”
Murat Bozok

Carrie Bradley, The Chopping Block, Chicago  (CULINARY ARTISTRY)

Frank Branham, Cottage Place Restaurant, Flagstaff, AZ  (CULINARY ARTISTRY)

John Branyan, Rockford, IL  (CULINARY ARTISTRY)

Alton Brown, James Beard Foundation’s 2011 Best TV Food Personality Award winner and author  (BECOMING A CHEF and CULINARY ARTISTRY)

AltonBrownImJustHereCoverTitles I recommend adding to your library:  BECOMING A CHEF and CULINARY ARTISTRY.”
Alton Brown, I’m Just Here for the Food  (2006)

Josh Brown, O’Leary’s Seafood, Chesapeake Bay, MD  (CULINARY ARTISTRY)

“A great teaching tool.”
–Josh Brown

Travis Brust, Williamsburg Inn, Williamburg, VA  (CULINARY ARTISTRY)

I always recommend that every home cook, chef, gourmand and weekend warrior get a copy of CULINARY ARTISTRY by Andrew Dornenburg and Karen Page.  This book will assist you in making your very own creations by giving you flavor profile building examples and suggestions.”
Travis Brust

Bill Bugiyne, The Nitty Gritty Downtown, Madison, WI  (CULINARY ARTISTRY)

David Bull, Food & Wine Star Chef, Congress, Austin  (THE FLAVOR BIBLE)

“Q.  What’s your favorite cookbook of all time? A. THE FLAVOR BIBLE, because it reads how I cook. I use it as a reference point to identify seasonality and the natural progression of flavor combinations, and I appreciate the insights from other chefs and menus.”
David Bull

Michael Bump, 40 Sardines, Kansas City  (CULINARY ARTISTRY)   

Renieri Caceres, Rustica, Newport Beach, CA  (THE FLAVOR BIBLE)

Favorite cookbooks: THE FLAVOR BIBLE. If every aspiring chef had one, the world be full of flavor. It gives you all the variety of your flavor profiles without taking away your creativity. I can spend hours flipping through it.”
Renieri Caceres

John Campbell, author of Formulas for Flavor and chef of the Michelin two-star The Vineyard at Stockcross, Berkshire, England  (CULINARY ARTISTRY)  

JohnCampbellFormulasForFlavor“I came across this book about six years ago when I was on a gastronomic tour of New York…I bought a number of books, but the one that stood out was CULINARY ARTISTRYIt seemed to pull together everything that was missing in my ideology of food….It is a myriad of endless flavour combinations….One particular chapter fascinates me: ‘Meet Your Medium.’  This chapter encapsulates all that is important to cooking….What I love about this book is the fact that it can give you a framework on which to build your own food style and, as a result, it’s permanently on loan to my entire brigade!”
John Campbell

Felipe Caputo, Matthew Kenney Culinary School  (THE VEGETARIAN FLAVOR BIBLE)

Mary Carney, 2011 “MasterChef: Ireland” winner

MaryCarneyPortraitMy current favouritesCULINARY ARTISTRY. There are very few books that give readers a glimpse of how chefs develop their dishes. This book is one of the few to explore this. I’d recommend it to anyone wishing to learn about the creative process…A hidden foodie gem.”
–Mary Carney

Levi Carter, Clover House, Vermont  (CULINARY ARTISTRY)

“[CULINARY ARTISTRY] is what I use most often. It allows you to be more creative than just following a recipe.”
Levi Carter

Kyle Chandler, Tuthill House at the Mill, Gardiner, NY  (THE FLAVOR BIBLE)

Jim Chapman, executive chef, Yellowstone National Park, Montana  (CULINARY ARTISTRY)

“Q. How many cookbooks do you have? How many do you actually use? A. About 150 cookbooks. I use 35-40 regularly. Most used are CULINARY ARTISTRY, The New Professional Chef, Escoffier’s Le Guide Culinaire, and The Art and Science of Culinary Preparation.
Jim Chapman, CEC, in Montana magazine

Iain Chisholm, chef, Americatus / Amerigo, Denver  (CULINARY ARTISTRY)

“Q.  What is your favorite culinary-related gift you’ve been given?  A.  Jenna Johansen gave me my first copy of CULINARY ARTISTRY, which is such a great reference to get your ideas flowing. It’s the most-used book in my collection. In fact, it’s all burnt on the edges and beat to hell because it’s lived in several kitchens over the past ten years.”
Iain Chishom, in Westword

Gabriel Claycamp, Culinary Communion Cooking School, Seattle  (CULINARY ARTISTRY)

“The bible….This is a book of ideas.  It’s truly an inspiration.”
Gabriel Claycamp

Shawn Cline, Hospitality Restaurants, Cleveland  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Barb Cohan-Saavedra, pastry chef, Paloma, Philadelphia  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

An extraordinary book. I recently added THE FLAVOR BIBLE to my cookbook collection, which numbers more than 1,000 volumes…It has immediately become one of my favorites (and definitely my #1 favorite in English).”
Barb J. Cohan

Amanda Cohen, Dirt Candy, NYC  (THE FLAVOR BIBLE)

AmandaCohenSeatedInWindow“When I’m lost with a dish, it gives me a starting point.”
Amanda Cohen

Lachlan Colwill, named South Australia’s Best Chef in 2010, of Grace the Establishment in Adelaide  (CULINARY ARTISTRY)

“Favourite cookbook: CULINARY ARTISTRY.”
Lachlan Colwill

Mike Comer, Temptations Everyday Gourmet, Wilmington (CULINARY ARTISTRY)

Nina Compton, chef/owner, Compère Lapin, New Orleans — and a fan favorite on “Top Chef” (THE FLAVOR BIBLE)

THE FLAVOR BIBLE. It’s such a good reference book! When I have a specific ingredient in mind that I want to highlight, I start with this book by just reading classic flavor affinities and accent ingredients. Once you have a list of ingredients you want to use, you can apply your own technique to each one and create a new dish.”
–Nina Compton, when asked by Restaurant Hospitality magazine about the five things she can’t live without

Ken Concepcion, Now Serving, Los Angeles  (BECOMING A CHEF, CULINARY ARTISTRY)

“Meeting [authors Karen Page and Andrew Dornenburg] would have blown away the super-green but eager-to-learn prep cook I was back in ’98.  Becauase I couldn’t afford to go to culinary school and basically talked my way into the first two kitchens I ever stepped foot into, cookbooks were the only leverage I thought I had to give me a level playing field against the other cooks in the kitchen who either had years of experience or had gotten a degree.  With their seminal book BECOMING A CHEF followed by the legendary  CULINARY ARTISTRY, Karen Page and Andrew Dornenburg were really the first to explore and codify not what goes on in the chef’s kitchen or what goes in the chef’s recipe but instead what is happeneing inside a chef’s mind.  This was before the Internet, before blogs, before Eater, before YouTube, before social media.  You couldn’t just search a restaurant website and print screen on their menu page.  All you had were books, word of mouth, your notebook and, if you were lucky, a stage or two.  CULINARY ARTISTRY and BECOMING A CHEF were literal touchstones for a generation of cooks and chefs, behind a million countless specials of the day, market lists, and new menus.  I’m glad I was able to say thank you to Karen and Andrew in person for being brave and savvy enough to pioneer this new way of thinking which we now take for granted.  A very special shout-out to Chef Jeremy Fox for taking the time out and moderating a talk I will not soon forget.”
–Ken Concepcion, LA’s cookbook store Now Serving

Guy Conley, Ginger, Anchorage  (CULINARY ARTISTRY)

Ben Cooper, Chin Chin, Melbourne  (THE VEGETARIAN FLAVOR BIBLE)

“One of my five favorite cookbooks:  THE VEGETARIAN FLAVOR BIBLE.  Awesome reference book — you can lose yourself in it for hours. A great insight into vegetarian cooking and flavour combinations.”
Ben Cooper

Chris Cosentino, Season 4 “Top Chef: Masters” winner and chef, Incanto, San Francisco  (BECOMING A CHEF)

ChrisCosentinoPortrait“I read my first copy of BECOMING A CHEF in a binder you gave me to read when I worked for Mark Miller.  The most important book.  Thank you.”
Chris Cosentino

Fran Costigan, vegan dessert queen and author of Vegan Chocolate  (THE VEGETARIAN FLAVOR BIBLE)

“I’m amazed at what I am learning as I read this book….There is not a day that goes by that I don’t open THE VEGETARIAN FLAVOR BIBLE.”
Fran Costigan

Scott Craig, host of the blog If You Can Stand the Heat, a Certified Master Chef and 2012 International Culinary Olympic gold medalist, and Executive Chef at the Chevy Chase Club (THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT)

Lynn Crawford, one of Canada’s best known celebrity chefs and an award-nominated cookbook author, first female Canadian chef on “Iron Chef: America,” Season 5 of “Top Chef: Masters” competitor, “Chopped: Canada” judge, and chef-owner of Ruby Watchco, Toronto  (CULINARY ARTISTRY)

“Favorite Cookbook:  CULINARY ARTISTRY.”
Lynn Crawford

Vaughn Crenshaw, Pearl, Ridgewood, NJ  (THE FLAVOR BIBLE)

“This Ridgewood chef lived homeless, on the streets of Paterson….He rededicated himself to being a student of cooking, and spends his time searching for new trends by talking to vendors, subscribing to every culinary magazine he can find, and living by THE FLAVOR BIBLEa well-known index of flavors and ingredients — in a determined effort to get his flavor ‘on point.'”

John Cuevas,The Crow Bar and Kitchen, Corona Del Mar, CA  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Regan Daley, pastry chef and author of the 2002 IACP Cookbook of the Year In The Sweet Kitchen  (CULINARY ARTISTRY)

Rob Dalzell, 1924 Main, Kansas City  (CULINARY ARTISTRY)

Derrick Davenport, CEC, CEPC, MBA, 2015 American Culinary Federation “Chef of the Year” and executive chef for the Office of the Chairman Joint Chiefs of Staff, Washington, DC  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

DerrickDavenportPortrait“There’s books called THE FLAVOR BIBLE and CULINARY ARTISTRY that I lean on quite a bit, especially when developing menus.”
Derrick Davenport, CEC, CEPC, MBA

Rob DeFrancesco, Copper Door Restaurant, Bedford, NH  (CULINARY ARTISTRY)

Maurits de Klepper, PhD, finalist on “Top Chef: Young Professionals” and co-author, Die Hollandische Küche  (CULINARY ARTISTRY)

“Searching for and grasping successful flavor pairings has naturally been on the mind of many a chef. Andrew Dornenburg and Karen Page inventoried tasty food combinations in their seminal book CULINARY ARTISTRY, for which they interviewed top U.S. chefs.”
–Maurits de Klepper, PhD, in Gastronomica

Luis del Valle Torregrosa, chef, Adelaide, Australia  (BECOMING A CHEF)

I’ve read this book 5 times and I’ll keep reading it until the day I die. This is a journey full of inspiration, passion, love for food and the restaurant business. It highlights some amazing, everyday people who are know as ‘chefs.’ If you are just starting out or need a bit of a pep rally, read and re-read this book. It will be a journey you take which you will never want to return from.”
Luis del Valle Torregrosa

Hrishikesh (Rishi) Desai, the first Indian to make it to the coveted top 5 positions in “MasterChef Australia”  (THE FLAVOR BIBLE)

RishiDesaiHeadshot“His favorite book?  THE FLAVOR BIBLE.”
India Post

Connie De Sousa, chef and runner-up “Top Chef: Canada”  (CULINARY ARTISTRY)

ConnieDeSousaHeadshotOne of my favorite cookbooks [is] CULINARY ARTISTRY. This go-to book insightfully reminds and encourages culinarians how best to pair ingredients like no other I have read. It is a gift to chefs.
Connie De Sousa

Patricia Diaz, Chopping Block, Chicago  (THE FLAVOR BIBLE)

Joshua DiBari, Z Cucina, Columbus, OH  (CULINARY ARTISTRY)

Patrick Diehl, The Gingersnap Bakery, Phoenix  (CULINARY ARTISTRY)

Holly Dion, Cheeky Monkey, Newport, RI  (CULINARY ARTISTRY)

Rocco Di Spirito, chef and author of Flavor  (CULINARY ARTISTRY)

RoccoDiSpirito“Which flavors go best together? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is full of valuable advice for cooking professionals, and I highly recommend it. Food pairings are and have always been the most elusive culinary information I know of…I remember begging my CIA instructors for published resources. Unfortunately, CULINARY ARTISTRY didn’t exist at the time.”
–Rocco DiSpirito 

Tom Doyle, Bijou Rathgar, Dublin, Ireland  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

“Two essential books for modern chefs: CULINARY ARTISTRY, and THE FLAVOR BIBLE.”
Tom Doyle

Wylie Dufresne, James Beard Foundation 2013 Best Chef: New York winner and chef-owner of Alder and wd-50, NYC  (THE FLAVOR BIBLE)

WylieDufresne“Q.  Can you name two cookbooks that you turn to for family meal inspiration?  A.  Thai Food by David Thompson and THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg — they break down in hundreds of tables how ingredients’ flavors relate to one another.”
Wylie Dufresne and Jon Bignelli of wd-50, in the book Come In, We’re Closed (2013)

Christopher Dunn, The Porter House, Montvale, NJ  (THE FLAVOR BIBLE)

Clotilde Dusoulier,, Paris  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

ClothildePortrait“CULINARY ARTISTRY:  A book on culinary creativity, with super-handy lists of ‘flavor pals’… THE FLAVOR BIBLE:  An indispensible guide to learn to cook without recipes — or develop your own. This breaks down how recipes work in terms of flavor pairings and texture affinity, and I turn to it often to get my creative juices flowing.”
Clotilde Dusoulier

Graham Elliot, chef-restaurateur and “MasterChef” judge  (BECOMING A CHEF and THE BECOMING A CHEF JOURNAL)

 GrahamElliotHeadshotFandWQ. What’s your favorite cookbook of all time?  A.  BECOMING A CHEF, by Dornenburg and Page. Probably the first book where I understood what independent chef-driven restaurants were, and who these chefs around the country were. That started me on the journey.”
–Graham Elliot

Lena Elkousy, yogi and private nutritional chef, NYC  (CULINARY ARTISTRY)

Casey Elsass, founder of Bushwick Kitchen, Brooklyn  (THE FLAVOR BIBLE)

Jeremy Engebretson, chef-owner, Lilac, Billings, Montana  (THE FLAVOR BIBLE)

Greg Engelhardt, chef de cuisine, Andre’s, Las Vegas  (CULINARY ARTISTRY)

Keith Esbin, Harbor Seafood Corporation, FL  (CULINARY ARTISTRY)

Duskie Estes, Brown University alumna, finalist on “The Next Iron Chef” and ZAZU Restaurant & Farm, Santa Rosa  (THE FLAVOR BIBLE)

Chef Wild Card as seen on Food Network's, Next Iron Chef Season 5

“Q. What’s your favorite cookbook written by someone other than yourself? What makes it so great? A. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg is the book I go back to the most. It is not really a cookbook, but a book of what goes with what. It kicks-starts my ideas when my farmers show up with an ingredient.”
Duskie Estes

Rob Evans, Hugo’s, Portland, ME  (CULINARY ARTISTRY)

Justin Everett, Murray Circle/Farley Bar, Sausalito, CA  (THE FLAVOR BIBLE)

Ken Fair, Draeger’s, San Mateo, CA  (CULINARY ARTISTRY)

“Anyone who cooks who’s not using CULINARY ARTISTRY is either new to this business, or not in it!”
–Ken Fair 

Michael Falso, The Springs, Los Angeles  (THE FLAVOR BIBLE and THE VEGETARIAN FLAVOR BIBLE)

“When I was a student at The Culinary Institute of America, I read all the books by Karen Page and I’ve never parted ways with my original THE FLAVOR BIBLE — worn and tattered — even when I became vegan and half the book no longer applied! Now, after the author’s personal experience with a totally plant-based, whole foods diet, she’s not going back! THE VEGETARIAN FLAVOR BIBLE is a true testament to the changing climates inside and outside the industry — the food we eat directly directly impacts our lives.”
Michael Falso

Nathaniel Felder, chef, Astor Room, Astoria, NY  (CULINARY ARTISTRY)

Neil Ferguson, American Seasons, Nantucket  (CULINARY ARTISTRY)

Duane Fernandes, Gabrielle’s at the Richmond Hill Inn, Asheville, NC  (CULINARY ARTISTRY)

Tim Ferriss, author, the New York Times bestseller The 4-Hour Chef  (CULINARY ARTISTRY)

TimFerrisPortrait3“In their wonderful book CULINARY ARTISTRY, Andrew Dornenburg and Karen Page provide a table with three hypothetical categories of chefs.”
–Tim Ferriss, The 4-Hour Chef (2012)

Jennifer Field,  (THE FLAVOR BIBLE)

“I bought THE FLAVOR BIBLE a few months ago after holding out for years. My mistake. It has broadened my understanding of flavor pairing and brought an added depth to the foods I am baking and cooking.”
Jennifer Field

Michael Fiorelli, chef  (BECOMING A CHEF and CULINARY ARTISTRY)

“Michael [Fiorelli] aspired to be a writer for ‘Saturday Night Live,’ which was at the top of the ratings at the time, but then his passion for reading turned to cookbooks and he never looked back.  Michael still recommends two of the books that affected him the most to aspiring chefs to this day:  CULINARY ARTISTRY and BECOMING A CHEF, both by Andrew Dornenburg and Karen Page.”
Eat Ink (2013)

Sean Flanagan, The Bruncheonette, Joplin, MO  (THE FLAVOR BIBLE)

Teddy Folkman, co-owner and executive chef of Granville Moore’s Gastropub in Washington, DC (CULINARY ARTISTRY)

Favorite books: Craft of Cooking, CULINARY ARTISTRY, French Laundry – cookbooks that just don’t give you some recipe but a sense of why and how the dish came about.”
Teddy Folkman, via

Henry Fong and Michelle Tam, New York Times bestselling authors of Nom Nom Paleo  (THE FLAVOR BIBLE)

NomNomPaleoFamilyTHE FLAVOR BIBLE is really a fantastic kitchen resource.”
Henry Fong and Michelle Tam

Alfonso Fonseca, Signature Room Grille, Woodridge, IL  (CULINARY ARTISTRY)

Desmond Foo, professional chef, Singapore

One of the best culinary books that I have read…It reinforced what I have always felt was important to me as a chef, and created a better understanding, awareness and appreciation for my craft.
Desmond Foo

Mark Ford, executive chef, Artesano Vino Tapas Y Mas, Louisville, KY  (THE FLAVOR BIBLE)

“I think every chef has The French Laundry Cookbook and probably On Food and Cooking: The Science and Lore of the Kitchen.  Larousse Gastronomique is a classic. A book that isn’t really a cookbook but is a great resource is THE FLAVOR BIBLE, which is about pairing different ingredients with various accompaniments.”
Mark Ford

Phillip Foss, EL Ideas, Chicago  (THE FLAVOR BIBLE)

“Q. Who and what have been the most influential authors and books for you, and how? A.  …Karen Page and Andrew Dornenburg. THE FLAVOR BIBLE is our number one go-to at EL Ideas.”
Phillip Foss

John Foster, chef and chair of the culinary program at Sullivan University, Lexington, KY  (CULINARY ARTISTRY)

“I have come to rely on a few cookbooks, truly deep and well-researched books that never fail. I have collected many, over 150 in my home kitchen alone. If I had to choose a few they would be Larousse Gastronomique, The French Laundry Cookbook by Thomas Keller, On Food and Cooking by Harold McGee, CULINARY ARTISTRY by Dornenburg and Page, and Food by Waverly Root.”
John Foster

Jeremy Fox, Rustic Canyon, Los Angeles  (CULINARY ARTISTRY)

JeremyFoxPortraitFavorite Cookbook: CULINARY ARTISTRY.  When I first started cooking [in the late 1990s], this book was really helpful to me in learning about seasonality and flavor combinations.”
Jeremy Fox

John Fraser, Dovetail, NYC  (CULINARY ARTISTRY)

Rawle Fraser, Muss and Turner’s, Atlanta  (THE FLAVOR BIBLE)

Justin Frederick, D’Amico Kitchen, Minneapolis  (CULINARY ARTISTRY)

Jared Gadbaw, Vaucluse, NYC  (THE FLAVOR BIBLE)

“Q. What book most influences your food, cookbook or otherwise? A. THE FLAVOR BIBLE by Andrew Dornenburg and Karen Page.”
Jared Gadbaw

Darin Gagner, ex-Carmelita and Earth & Ocean, Seattle  (THE FLAVOR BIBLE)

Emily Gaines, Halsa, Washington, DC  (THE FLAVOR BIBLE)

Carlos Garcia, professional chef, Santiago, Chile  (CULINARY ARTISTRY)

Joane Garcia-Colson, chef, Dish Creative  (THE FLAVOR BIBLE)

Colby Garrelts, Bluestem, Kansas City  (CULINARY ARTISTRY)

Michael Gibney, author, Sous Chef  (THE FLAVOR BIBLE)

MichaelGibney“A favourite among chefs and a perfect place for anyone to start.”
Michael Gibney

Kady Gibowski, Cafe at the Plaza, Milwaukee  (THE FLAVOR BIBLE)

Gunnar Gislason, Dill in Iceland and Agern in New York City  (THE FLAVOR BIBLE)

“I usually go everywhere with THE FLAVOR BIBLE in my back pocket.”
Chef Gunnar Gislason, who has been called “The Chef Who Saved Iceland”

Monica Glass, pastry chef, Sbraga, Philaldelphia

MonicaGlassHeadshot“…Several years ago I read their first book BECOMING A CHEF; it’s that book that left the biggest impression on me and cultivated my interest in the culinary world. After devouring the first book, I was smitten, inspired and hungry for more. I next conquered CULINARY ARTISTRY, DINING OUT and CHEF’S NIGHT OUT….Full of inspirational stories and a wealth of information, their books are fantastic resources for every aspiring chef eager to expand their culinary knowledge.”
Monica Glass

Will Goldfarb, who passed through the kitchen of El Bulli (as mentioned in the book The Sorcerer’s Apprentice) and director of the pastry program at Ku De Ta, Bali  (CULINARY ARTISTRY)

“Epic. One that started it all.”
Will Goldfarb

Matt Gordon, Urban Solace, San Diego  (CULINARY ARTISTRY)

Nick Grammatico, Piranha, Rochester  (THE FLAVOR BIBLE)

Richard Gras, New Oak, Dallas  (THE FLAVOR BIBLE)

Zak Groh, Whisk Culinary, Milwaukee  (THE FLAVOR BIBLE)

Corey Grupe, Tim O’Toole’s Pub, Gurnee / Chicago  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Dan Gullickson, Spearfish, Rapid City, SD  (CULINARY ARTISTRY)

Denny Gunawan, 2013 Grand Finalist of “Top Chef Indonesia” (THE FLAVOR BIBLE)

DennyGunawanHeadshot“[THE FLAVOR BIBLE] is one of the greatest culinary books that I can recommend….For me, it is really a bible in cooking.”
Denny Gunawan

Kelvin Gurr, Western Culinary Institute’s restaurant, Bleu, Portland, OR  (CULINARY ARTISTRY)

“[CULINARY ARTISTRY is] the ultimate single-dish or whole-menu-building reference….A full spectrum of pairings helps break the ‘chef’s block’ or build a meal out of your refrigerated leftovers that don’t clash.”
Kelvin Gurr

Christine Hà, 2012 “MasterChef” winner (BECOMING A CHEF and THE FLAVOR BIBLE)


“Q.  What’s your favorite cookbook?  A.  I actually don’t have one. I used to read them a lot more when I had my vision — a lot of the cookbook reading experience, I’ve found, lies in the visual stimulation of the food photos. I will, however, tell you what I’m currently listening to: BECOMING A CHEF by Andrew Dornenburg, for the second time.”
Christine Hà

Josh Habiger, The Catbird Seat, Nashville  (THE FLAVOR BIBLE)

Aaron Haga, The Broadmoor, Colorado Springs  (CULINARY ARTISTRY)

Carla Hall, co-host, “The Chew” and finalist on Season 5 of “Top Chef”  (THE FLAVOR BIBLE)

CarlaHallHeadshotBright“[THE FLAVOR BIBLE] is one of my 3 indispensable cookbooks….Very simply, it helps me be creative but original.”
Carla Hall

Joseph Hall, chef and blogger at, Salt Lake City  (CULINARY ARTISTRY)

Nicholas L. Hall, food writer, Punch, Saveur, Serious Eats, Houston Press, Houstonia, My Table  (THE FLAVOR BIBLE)

“More and more, these two books (THE FLAVOR BIBLE and Sauces) dominate my physical reference material.”
Nicholas Hall

Ryan Hansan, Scratch DC, Washington, DC   (THE FLAVOR BIBLE)

Shawnie Hansen, owner of BlueBox Doughnuts, Louisville, CO  (THE FLAVOR BIBLE)

Glenn Harris, executive chef / owner, Jane, New York City  (CULINARY ARTISTRY)

Scott Hartman, former chef and food writer, Idaho  (CULINARY ARTISTRY)

Karen & Quinn Hatfield, The Sycamore Kitchen, LA  (CULINARY ARTISTRY)

“Q. What is your favorite cookbook? A. We have hundreds and hundreds of cookbooks, but one we both constantly refer to is CULINARY ARTISTRY, by Andrew Dornenburg and Karen Page. It’s a great reference source for seasonality and ingredients that go great together. It’s a staple for chefs, and also a terrific book for the home cook because it’s like an encyclopedia and it helps get the creative juices flowing.”
Karen and Quinn Hatfield

Nathan Havercroft, Burgers American Grill, Kansas City  (CULINARY ARTISTRY)

Jonathan Hawks, Med Bistro, Charleston  (CULINARY ARTISTRY)

Brooks Headley, 2013 James Beard Foundation Award for Outstanding Pastry Chef and chef-owner, Superiority Burger, NYC

“thank you for coming in! your books rule!!”
–Superiority Burger, via Twitter

Jennifer Heagle, The Red Apron, Ottawa  (CULINARY ARTISTRY)

CULINARY ARTISTRY is a must have for anyone who considers themselves a cook.  It’s a reference that helps you create menus and recipes and truly inspires creativity.”
Jennifer Heagle

Thomas Heinrich, Australian chef, as quoted in The Journal of the Australian Kangaroo Industry  (CULINARY ARTISTRY)

Jeff Henderson, New York Times bestselling author, Cooked: From the Streets to the Stove, From Cocaine to Foie Gras  (BECOMING A CHEF)

JeffHendersonCookedCover“I wanted to thank you two again for your inspirational book BECOMING A CHEF that I read while incarcerated…. After you wrote about me in your newsletter last year, [literary] agent Michael Psaltis…read your testimony.  He contacted me [and] the rights to my life story were sold to William Morrow/Harper Collins for a substantial six figures.”
Jeff Henderson

Kevin Hennessy, L’Amie Donia, Palo Alto  (BECOMING A CHEF)

Elena Hernandez, owner, Academia de Arts Culinarias, Panama

CULINARY ARTISTRY is on my (and many cooks’) list of favorite books because of the flavor matching reference guide.”
Elena Hernandez

Nate Hereford, executive chef, Niche, St. Louis  (THE FLAVOR BIBLE)

“We’ve always loved your work!!!”
Nate Hereford, via Twitter

Alexis Hernandez, chef, farmer and food writer, Clarksville, Indiana  (CULINARY ARTISTRY)

Justin Hershey, Zinc, Charlottesville  (THE FLAVOR BIBLE)

Chris Hill, chef and author, Making the Cut (THE FLAVOR BIBLE and CULINARY ARTISTRY)

10 Books That Anyone in the Hospitality Business Needs to Read:  THE FLAVOR BIBLE:  When I first started cooking without recipes, this book changed my life and helped me better understand cooking. It’s similar to ‘Food Lover’s Companion’ in that it’s encyclopedia-ish, but it’s so much more and focuses on the ingredients. For example, you see an ingredient at the Farmer’s Market — you pick it up, take it home or back to work, and open up THE FLAVOR BIBLE. It tells you how strong or mild a given ingredient’s flavor is, the flavor profile, how to best use it (cooked, raw, etc.), when it is seasonal and BEST OF ALL: what ingredients it pairs well with and what ingredients you should avoid. This book is incredible. Another favorite is CULINARY ARTISTRY, a more advanced and academic book, but is stylistically similar.”
Chris Hill

Mandel Hitzer, Deer + Almond, Manitoba, Canada  (CULINARY ARTISTRY)

“Chef Mandel Hitzer’s saucily written menu sort of defies genres, while the dishes and ambiance make one feel that they are dining in Portland, Oregon — which, for anyone who has done some culinary touring of that city, is a pretty big compliment. So what cookbook provides Hitzer with inspiration for flavour combinations? Well, that would be CULINARY ARTISTRY.  ‘It is still a book I use all the time,’ said Hitzer.”
CBC Manitoba Scene

Patrick Hofer, Guild House, Columbus, OH  (THE FLAVOR BIBLE)

Kevin Hoffer, The Culinary Fool, Toronto  (CULINARY ARTISTRY)

Justin Hofmann, pastry chef, Fuel Cafe, Denver  (THE FLAVOR BIBLE)

“Q. What is your approach to pastry? A. I have to look at what’s in season. Then I go to THE FLAVOR BIBLE and ask, alright what goes good with peaches. I kind of just build along that. THE FLAVOR BIBLE is where I get most of my ideas. I love it.”
Justin Hofmann, on

Hal Holden-Bache, Eastland Cafe, Nashville  (CULINARY ARTISTRY)

Timothy Hollingsworth, Otium, LA  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Matt Holloway and Michelle Davis, hosts of and authors of the New York Times bestseller of the same name  (THE FLAVOR BIBLE)

ThugKitchenCoverAuthors“We love all your books.”
Matt Holloway and Michelle Davis,

Francesca Hong, 43 North, Madison, WI  (CULINARY ARTISTRY)

Kate Horton, Black Pearl, Denver  (CULINARY ARTISTRY)

[CULINARY ARTISTRY] is a book I often give as a gift, just because it’s an all-around great reference guide.”
Kate Horton

Patrick Horvat, Venue, Denver  (THE FLAVOR BIBLE)

“One book that every chef should read: THE FLAVOR BIBLE. It’s got everything you want to know about ingredients, and it’s just such a valuable resource; the authors really did their homework. I like it even more because it doesn’t give you straight recipes; instead, it gives you ideas and flavor pairings, which force you to do the work.”
Patrick Horvat

Jesse Houston, Jackson Free Press cooking columnist and Parlor Market, Jackson, MO  (THE FLAVOR BIBLE)

One of the most important cookbooks I own is THE FLAVOR BIBLE….I consult this book religiously when coming up with dishes that will have a place on the regular menu.”
Jesse Houston

Hung Huynh, winner of Season 3 of “Top Chef,” Catch, NYC/Miami  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

HungHuynhTwitter“Still my favorite book! #theflavorbible #cooking”
Hung Huynh, via Instagram

Bob Iacovone, chef, Restaurant Cuvee, New Orleans  (CULINARY ARTISTRY)

Stephanie Izard, James Beard Foundation’s 2013 Best Chef: Midwest winner, and chef-owner, Girl and the Goat, Chicago  (CULINARY ARTISTRY)


“I have thousands of cookbooks. CULINARY ARTISTRY has always been one of my favorites.”
Stephanie Izard

Marc Jacksina, Earl’s Grocery, Charlotte  (THE FLAVOR BIBLE)

It’s the Zen book for me; all the answers are inside.”
Marc Jacksina

Derek James,  (THE FLAVOR BIBLE)

“What the King James Bible is to Christians, What the Koran is to Muslims, is what THE FLAVOR BIBLE is to Chefs.”
Derek James, via Twitter

Celestino Jimenez, Hills’ Food & Wine, Richmond Beach, WA  (CULINARY ARTISTRY)

Jenna Johansen, Dish, Vail Valley, CO  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

“Q. One book that every chef should read? A.CULINARY ARTISTRY and THE FLAVOR BIBLE. Since I don’t often cook from recipes, the ingredient lists in these books help guide me when I need a little inspiration. It’s like having a posse of brilliant chefs at your beck and call.”
Jenna Johansen

Josh Johnson, KAI at Wild Horse Pass Resort & Spa  (CULINARY ARTISTRY)

Courtney Joseph, pastry chef, Takashi, Chicago  (THE FLAVOR BIBLE)

David Kamen, instructor, Culinary Institute of America, Hyde Park, NY  (CULINARY ARTISTRY)

“People always ask me ‘What goes good with what?’ This is the book to have. It’s very helpful.”
David Kamen

Bernie Kantak, Gladly and Citizen Public House, Phoenix  (THE FLAVOR BIBLE)

Favorite cookbook:  THE FLAVOR BIBLE.  It’s not as much a cookbook as it is a guide to escaping following recipes. I’ve always encouraged people to be creative in the kitchen, and the response I often get is, ‘I don’t know what goes with what!’ This book shows you how.”
Bernie Kantak

Nicole Karr, “Chef Wanted” on the Food Network  (THE FLAVOR BIBLE)

Sam Kass, President Barack Obama’s Senior Policy Advisor for Nutrition Policy, Executive Director for First Lady Michelle Obama’s Let’s Move! campaign, and Assistant Chef, The White House, Washington, DC  (THE FLAVOR BIBLE)

SamKassPortrait“That’s a great book!”
–Sam Kass

David Katz, corporate chef, Creekstone Farms, Philadelphia  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Adam Kaye, Vice President – Culinary Affairs, Blue Hill at Stone Barns, Pocantico Hills, NY  (BECOMING A CHEF)

Rob Keener, Flight Wood Grill and Wine Bar, Hendersonville, NC  (CULINARY ARTISTRY)

Jeff Keenliside, Fire and Water, Vancouver (CULINARY ARTISTRY)

Peter Kelly, Alchemy Restaurant and Bar, Brisbane  (CULINARY ARTISTRY)

Mary Kennedy, The Wine Merchant and Deli, Billings, MT  (WHAT TO DRINK WITH WHAT YOU EAT)

Ed Kenney, Mahina & Sun, Mud Hen Water, Town and Kaimuki Superette, Honolulu, HI  (CULINARY ARTISTRY)

Matthew Kenney, 1994 Food & Wine Best New Chef winner, Plant Food & Wine, Venice, CA  (THE FLAVOR BIBLE, which is used as a textbook at his raw food academy)

Robert Kennon, chef de cuisine, Sweet Basil, Vail Village, CO  (THE FLAVOR BIBLE)

Nunally Kersh & Robert Stehling (2008 James Beard Foundation Best Chef: Southeast winner), Hominy Grill, Charleston, SC

“We are great fans of your books.  Come see us if you ever get down to Charleston!”
Nunally Kersh & Robert Stehling 

Rachel Kesley, WaterCourse Foods, Denver  (THE FLAVOR BIBLE)

“Q. What’s the best food- or kitchen-related gift you’ve been given? A. The Wine Bible and THE FLAVOR BIBLE….Both are probably my most-referenced books.”
Rachel Kesley

Lora Kirk, Ruby Watchko, Toronto (CULINARY ARTISTRY)

Cookbook you can’t live without?  CULINARY ARTISTRY by Andrew Dornenburg. It’s what I go to when I want to be inspired; it’s like having a conversation in my head with the book.”
Lora Kirk

Andrew Kirschner, Tar & Roses, Los Angeles  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Jeremy Kittelson, Ophelia, Denver  (CULINARY ARTISTRY)

Lee Knaz, “MasterChef” finalist  (THE FLAVOR BIBLE)

Atul Kochhar, one of the first Indian chefs to earn a Michelin star, Benares restaurant, London  (CULINARY ARTISTRY)

Leah Koenig, author, Modern Jewish Cooking (THE FLAVOR BIBLE)

“The most dog-eared and sauce-splashed book I own is, no surprise, Joy of Cooking…. After that, I turn most to THE FLAVOR BIBLE, which my husband bought me while I was developing recipes for Modern Jewish Cooking….I use this book to dream up creative ideas for the old standbys.”
Leah Koenig

Ken Kopp, New Orleans Take-Out, Madison, WI  (CULINARY ARTISTRY)

Eric C. Korn, Good-Life Gourmet, Scarsdale  (THE FLAVOR BIBLE)

Patrick Kriss, chef-owner, Alo, Toronto  (THE FLAVOR BIBLE)

“THE FLAVOR BIBLE — This cookbook helps me be creative and gives me new ideas. It’s a constant reference.”
–Patrick Kriss, when asked by Toronto Life what resources he “can’t live without”

Bob Kulow, Tipsy Cow, Madison, WI  (THE FLAVOR BIBLE)

David Kurtz, Maven, San Francisco  (THE FLAVOR BIBLE)

Bernard Lahousse, founder, Foodpairing, Bruges, Belgium  (THE FLAVOR BIBLE)

“We greatly appreciate the work Karen Page and Andrew Dornenburg have done in THE FLAVOR BIBLE (we invited them to our first Foodpairing congress in 2009, The Flemish Primitives).”
Bernard Lahousse, in Gastronomica (2012)

Brian Laird, Barolo Grill, Denver  (CULINARY ARTISTRY)

Michael Laiskonis, James Beard Foundation’s 2007 Outstanding Pastry Chef Award winner, ICE, NYC  (BECOMING A CHEF, CULINARY ARTISTRY and THE FLAVOR BIBLE)

“AmMichaelLaiskonisHeadshotong all the ‘cookbooks’ in my collection, CULINARY ARTISTRY may well be the most beaten and battered…To this day, if I’m really stuck for a flavor pairing, I will still refer to CULINARY ARTISTRY for its charts of common, and not so common, matches.”
Michael Laiskonis

Dan Landsberg, Tillman, Dallas  (CULINARY ARTISTRY)


Martin Laprise, author and professional chef for more than 20 years throughout Canada and the Caribbean  (CULINARY ARTISTRY)

“This is a masterpiece.”
–Martin Laprise

William Lawson, Margot Cafe, TN  (CULINARY ARTISTRY)

Eric LeBlanc, Finalist on ABC’s “The Taste” and winner of “Cutthroat Kitchen” and “Rewrapped” on the Food Network  (CULINARY ARTISTRY)

“Over 300 books and [CULINARY ARTISTRY]  will always be the go-to.  Thrilled when [it] was expanded with THE FLAVOR BIBLE.  My number-one recommended book from novice to professional.”
–Eric LeBlanc

David Lebovitz, award-winning author, blogger, and pastry chef, Paris  (BECOMING A CHEF)

DavidLebovitzHeadshot“The book that left the biggest impression on me was BECOMING A CHEF, which I practically memorized when I was just embarking on my…culinary career.”
–David Lebovitz

John D. Lee, professional chef who has opened and run three successful restaurants in the northern city of Chiang Mai, Thailand

The best cookbook I’ve ever read.”
John D. Lee

Josh Lemaire & Amelia Ruvich, dNB Burgers, New Bedford, MA  (THE FLAVOR BIBLE)

Kevin Lendrumbai, Il Portico, Alberta, Canada  (CULINARY ARTISTRY)

Joseph Lenn, Blackberry Farm, Tennessee  (CULINARY ARTISTRY)

Paula Lentz, chef-founder, Café Flora, in the New Brunswick Botanical Garden near Edmunston, NB   (THE FLAVOR BIBLE)

“Q. Do you have a favorite cookbook?  A. I get great amusement and inspiration from THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. It’s a great way for inspired cooks to get creative by cross-referencing lists of ingredients and their flavour pairings.”
Paula Lentz

Dale Levitski, Season 3 “Top Chef” finalist and chef at Sinema, Nashville  (CULINARY ARTISTRY)

Mark Levy, Magdalena at the Ivy, Baltimore  (CULINARY ARTISTRY)

“The only book you will ever need.”
Mark Levy, via Instagram

Marc Lewis, How On Earth, Mattapoisett, GA  (THE FLAVOR BIBLE)

Angela Liddon, bestselling author of Oh She Glows Cookbook and host, (THE FLAVOR BIBLE)

Robyn Medlin Lindars, contestant, “Chopped”

John Little, Harman’s Eat & Drink, Denver  (CULINARY ARTISTRY)

“Q. What cookbooks and/or food-related reading material do you draw inspiration from?  A. CULINARY ARTISTRY [is] my favorite book….They talk about balancing acidity, seasonality and other important aspects. It’s a book that teaches you about what pairs well with what, and it shows you flavor profiles, forcing you to come up with your own ideas rather than stealing recipes. I actually just bought four copies — one for me, because mine is falling apart, and three for my sous chefs.”
John Little

Ruth Lipsky, Stick It, Houston  (THE FLAVOR BIBLE)

Rayah Long, Ciao, San Antonio  (CULINARY ARTISTRY)

Ilma Lopez, Piccolo, Portland, ME  (THE FLAVOR BIBLE)

Anthony Lusiak, Eddie Merlot’s, Louisville  (CULINARY ARTISTRY)

Nathan Lyon, chef and Emmy-nominated TV host, Los Angeles  (THE FLAVOR BIBLE)

ChefNathanLyonPortrait“I love it, I love it, I love it! Thank you both for creating this amazing book, both for me and for humanity….Your book is now sitting in the premiere spot for important reading: my bedside table.”
Nathan Lyon

Colin MacLaggan, chef, Ballast Point Brewery & Spirits in San Diego, CA  (CULINARY ARTISTRY)

Andrew MacLauchlan, pastry chef and author of The Making of a Pastry Chef (1999) (CULINARY ARTISTRY)

Chris Maher, Momentitas de la Vida, NM  (CULINARY ARTISTRY)

David Maish, chef-owner, David’s Bistro, Des Plaines, IL  (CULINARY ARTISTRY)

Jennifer Maloney, Cafe Sebastienne, Kansas City  (CULINARY ARTISTRY)

Ryan Manning, CC, The Ritz-Carlton, Grande Lakes, FL  (THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT)

John Mannino, Mannino’s, Virginia Beach, VA  (THE FLAVOR BIBLE)

Aaron Manter, The Owl, Greenville, SC  (THE FLAVOR BIBLE)

Bobby Manzi, River City Grille, Irvington, NY  (THE FLAVOR BIBLE)

My Favorite Cookbook…THE FLAVOR BIBLE. I use it to stir creativity.”
Bobby Manzi

Nick Marckwald, Hen of the Woods, Cincinnati  (THE FLAVOR BIBLE)

Joe Marcus, West Bank Cafe, NYC  (CULINARY ARTISTRY)

“[CULINARY ARTISTRY] is my bible.  I use it almost every day.  As the chef of a small kitchen with no one to bounce ideas off of, it comes in very handy.  I would also have to say that you helped my career grow….Thank you for sharing your knowledge with the rest of the world.”
Joe Marcus

Anna Markow, blogger at and pastry chef, Amali, NYC  (THE FLAVOR BIBLE)

“My favorite and most-used book is THE FLAVOR BIBLE. So much fun for coming up with amazing and often surprising flavor combinations for recipes!”
Anna Markow

Dave Martin, “Top Chef” finalist, chef and author of Dave’s Homemade (CULINARY ARTISTRY)

“My favorite cookbook is: CULINARY ARTISTRY it’s a musthave for any culinary library.”
Dave Martin

Daisy Martinez, cookbook author and TV host  (THE FLAVOR BIBLE)

DaisyMartinezPortrait“Another go-to book [in addition to Escoffier] is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, because…[they] do an excellent, excellent job of pairing flavors together. And once you get those balances in your head you can come up with masterpieces on a plate.”
Daisy Martinez

Sonia Marwick, Rose and Sons Swan, Toronto  (CULINARY ARTISTRY)

Matt McClure, Hive, Bentonville, AR  (THE FLAVOR BIBLE)

Blake McCormick, EVO Pizzeria, Charleston  (CULINARY ARTISTRY)

Jenny McCoy, pastry chef, Emeril’s, New Orleans  (CULINARY ARTISTRY) (THE FLAVOR BIBLE)

Chris McDonald, The Bottle and Humphrey’s Bar & Grill, Huntsville, AL  (THE FLAVOR BIBLE)

Jeff McInnis, Root & Bone, NYC  (CULINARY ARTISTRY)

“Q. One cookbook you can’t live without/most referenced?  A.  I love the book CULINARY ARTISTRY by Karen Page and Andrew Dornenburg. It has some recipes, but it’s more about the ergonomics of cooking and it really helped me realize what people’s palates’ wanted and what works with other things.”
Jeff McInnis

Kate McLean, first woman to head Tony’s Kitchen, Houston  (THE FLAVOR BIBLE)

Matty Melehes, JH Fine Dining Restaurant Group, Wyoming  (THE FLAVOR BIBLE)

Giovanni Meyer, chef, Toronto  (CULINARY ARTISTRY)

Ernest Miller, chef, instructor, historian, and food preservationist  (THE FLAVOR BIBLE)

Simone Miller, caterer and author of The Zenbelly Cookbook and The Yiddish Kitchen, San Francisco (THE FLAVOR BIBLE)

“Any time I write a catering menu, I have THE FLAVOR BIBLE by my side.  It is my most prized cooking resource.”
Simone Miller

Aaron Millon, Restaurant Phebe, Montpelier, VT  (BECOMING A CHEF and CULINARY ARTISTRY)

Every chef should have BECOMING A CHEF, by [Andrew] Dornenburg and [Karen] Page, and should also have their CULINARY ARTISTRY close by. It’s kind of about the process: Once you have basic tools and skills, how do you take it a step farther and learn about flavors and what they do when they’re combined? How do you develop that skill?”
Aaron Millon

Mike Mills and Amy Mills Tunnicliffe, BBQ champions and authors of Peace, Love and Barbecue  (CULINARY ARTISTRY)

Milwaukee chefs  (CULINARY ARTISTRY)

Michael Mina, chef and Mina Group founder  (CULINARY ARTISTRY)

MichaelMinaTwitter“Top 10 cookbooks….CULINARY ARTISTRY.”
Michael Mina

Brett Moore, chef and host of  (BECOMING A CHEF)

“[BECOMING A CHEF] was partly responsible for my own desire to become a professional chef.”
Brett Moore

David Moore, restaurateur, Pied a Terre and L’Autre Pied, UK  (CULINARY ARTISTRY)

Matthew Moore, Ohio City’s Souper Market, Cleveland  (CULINARY ARTISTRY)

Cory Morris, Mercat a la Planxa, Chicago  (CULINARY ARTISTRY)

David Morrison, chef, Georgia  (THE FLAVOR BIBLE)

Greg Mosko, pastry chef, NoMI at the Park Hyatt Hotel (and ex-French Laundry and North Pond), Chicago  (THE FLAVOR BIBLE)

Isa Chandra Moskowitz, host of Post Punk Kitchen, bestselling vegan cookbook author, and chef-owner of Modern Love, Omaha  (THE FLAVOR BIBLE)

IsaChandraMoskowitzPortraitMy second-favorite cookbook.”
Isa Chandra Moskowitz

Ryan Moss, Salut Supper Club, Seattle  (THE FLAVOR BIBLE)

Brian Mottola, Pop’s New Orleans Cafe, Madison, NJ  (CULINARY ARTISTRY)

Paul Nagan, Zink Kitchen + Bar, Denver  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Michael Natkin, author of Herbivoracious and host of

“If you look on any professional chef’s bookshelf, chances are that Page and Dornenburg’s books are going to be there, battered and bruised, coffee stained and taped together at the spine. Why this place of pride? Because these books contain the most useful culinary lists ever assembled.”
Michael Natkin

Larry Nauman, Trattoria Fratelli, Lebanon, PA

“I draw inspiration from many cookbooks.  I do, however, enjoy the whole series of books from Andrew Dornenburg and Karen Page:  BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT and CHEF’S NIGHT OUTAll, I believe, are must-reads for anyone who is passionate about cooking and, most importantly, eating.”
Larry Nauman

Dean Neff, PinPoint, Wilmington, NC  (THE FLAVOR BIBLE)

Mark Newsome, Joshua Wilton House, Harrisonburg, VA  (THE FLAVOR BIBLE)

Christopher Newstrom, Upward Projects, Phoenix  (CULINARY ARTISTRY)

Favorite cookbook?  I am back on CULINARY ARTISTRY.  This is the book that initially got me excited about food early on in my career. There are so many different angles of food, from multiple chefs. I love this book.”
Christopher Newstrom

Aniedra Nichols, Elway’s, Cherry Creek, CO  (THE FLAVOR BIBLE)

“I’m in love with THE FLAVOR BIBLE and think that everyone should have a copy of that book in their library….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

Aaron Noveshen, chef and founder, Pacific Catch Restaurants, San Francisco  (CULINARY ARTISTRY)

“Food books that [Aaron] Noveshen said had been particularly helpful to him were CULINARY ARTISTRY by Andrew Dornenburg and Karen Page, The Elements of Taste by noted chef Gray Kunz and others, and chef Jean-Georges Vongerichten and Mark Bittman’s Simple to Spectacular.”
Nation’s Restaurant News

Sean O’Brien, private chef (and alum of Gary Danko and Viognier), San Francisco  (CULINARY ARTISTRY)

Favorite cookbook:  CULINARY ARTISTRY.  It’s been out for about 10 years. I use it as a guide to find classic combinations—when I’m designing a new menu and I want to figure out what pairs well with plums, it’s a good reference.”
Sean O’Brien, in Food & Wine

Michael M. O’Connor, chef, Vic & Anthony’s, Houston  (THE FLAVOR BIBLE)

“More than anything, I reach for my copy of THE FLAVOR BIBLE when I need to ‘think.’ That book never fails to get the juices flowing even though I might not end up with a dish remotely resembling the idea I started with.”
Michael M. O’Connor

Ryan O’Janpa, 9 Bakery + Lounge, Wilmington, DE  (THE FLAVOR BIBLE)

Chris Olszewski aka “Chef O,” Polaris Career Center, Middleburg Heights, OH  (THE FLAVOR BIBLE)

Cory Oppold and Juan Zamora, Atlas Bistro, Scottsdale  (THE FLAVOR BIBLE)

“Q.  The one food-related book everyone should read is…A. THE FLAVOR BIBLE. It is the most dog-eared book I own and is used throughout my menu development.”
Cory Oppold

“Absolutely must have my FLAVOR BIBLE. Not only does it give you reference points of flavors, but while reading those points it jumps your senses and sparks your imagination for your next dish.”
Juan Zamora

Cliff Ostrowski, Windows, Oak Brook Hills Resort and Conference Center, Oak Brook, IL  (CULINARY ARTISTRY)

Sara Oteri, “MasterChef” Top 5 finalist, Australia  (THE FLAVOR BIBLE)

Jesse Otero, artisan baker, Bellingham, WA  (CULINARY ARTISTRY)

“What really nudged Jesse to a career in the culinary arts was not his university studies, but a graduation present: a $100 gift certificate for Barnes and Noble.  One of the books he purchased was CULINARY ARTISTRY by Andrew Dornenburg. ‘I realized here is something that can satisfy creative urges, it can express philosophy, it has a political dimension. This book really spoke to me and it was very exciting,’ said Jesse.”
Community Food Co-op

Isaac Pacheco, chef de cuisine, The Peabody Hotel Group, Orlando  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

“Q. Favorite cookbook?  A. Alinea by Grant Achatz, CULINARY ARTISTRY and THE FLAVOR BIBLE by Andrew Dornenburg [sic], Perfect Pairings by Evan Goldstein to mention a few.”
Isaac Pacheco (May 14, 2012)

Jerry Pacheco, sous chef, Pallet, Salt Lake City  (THE FLAVOR BIBLE)

“Q. I see THE FLAVOR BIBLE  – do you use that often?  A. Our sous chef uses it a lot actually – it’s like his actual bible. He’s been resourcing it a lot and has been coming up with some really cool stuff. ”
–Pastry chef Courtney McDowell

Will Packwood, 2001 Food & Wine Best New Chef winner, Emilia’s, Austin  (CULINARY ARTISTRY)

Nick Padilla, chef, New York, NY  (CULINARY ARTISTRY)

This is the book you go to when you find something really good at a market and want to make up a dish that features it. It’s also the book you go to when you are a cook and you want to convince yourself you’re an artist. Best book about food ever written, in a three way tie with McGee’s On Food and Cooking and Escoffier.”
Nick Padilla

Tony Panetta, executive chef, Melbourne Convention and Exhibition Centre, Melbourne  (THE FLAVOR BIBLE)

Rebeca Alvarado Paredes, Manna, Wilmington  (THE FLAVOR BIBLE)

Billy Parisi, 2004 Iron Chef of Missouri winner, Lowes Foods (CULINARY ARTISTRY)

My all-time favorite cookbook is CULINARY ARTISTRY….Every chef on earth, no matter who it is, will tell you how much they appreciate this book.”
–Billy Parisi

Bill Pastellak, Hollygrove Market & Farm, New Orleans  (THE FLAVOR BIBLE)

Rachel Pattison,, Los Angeles (THE FLAVOR BIBLE)

“Received this amazing gift from @RUnderwood for my birthday last year and it has been an incredible resource….Best book on my shelf!
Rachel Pattison, via Instagram

Heather Pelletier, executive sous chef, Altamarea Group’s Osteria Morini, New York City  (THE FLAVOR BIBLE)

John Peters, 1990 CIA alum and chef, Chicago  (CULINARY ARTISTRY)

David Peterson, Main Street Bar and Grill, Fairhaven Pub and Martini Bar, and Big Fat Fish, Bellingham, WA  (CULINARY ARTISTRY)

Michael Peterson, Lulu’s and Siren Hall, Elk Rapids, MI  (CULINARY ARTISTRY)

Olav Peterson, chef and co-owner, Bittersweet, Denver  (CULINARY ARTISTRY)

But the book [Olav Peterson] calls his bible is CULINARY ARTISTRY. ‘Mine is so beat up now,’ he says, ‘the pages are falling out’.”

TK Peterson, Merchants Pub & Plate, Kansas City  (CULINARY ARTISTRY)

Suzanne Podhaizer, Salt Cafe, Montpelier, VT  (THE FLAVOR BIBLE)

Monica Pope, Sparrow, Houston  (CULINARY ARTISTRY)

Frank Proto, Barcelona, New Haven, CT  (CULINARY ARTISTRY)

Brian Rae, Rick Moonen’s RM Seafood, Las Vegas  (CULINARY ARTISTRY)

Jessica Lynn Raiford, Steamboat Meat & Seafood Co., Steamboat Springs, CO  (THE FLAVOR BIBLE)

“Q. Has a book ever changed your life? What was it and why? A. THE FLAVOR BIBLE, book about the fundamentals of flavor and food and how to begin putting it all together. It gave me courage to even start cooking.”
Jessica Lynn Raiford

Amelia Raley and Valerie Ward, Sweet Ritual, Austin  (THE FLAVOR BIBLE)

Ben Randall, host, “In the Weeds” podcast (CULINARY ARTISTRY)

“Get this book. It’s a huge reference of flavor pairings.  One of my faves.”
–Ben Randall

Isabel Ranney, sous chef, Magnolia Hotel, Denver  (THE FLAVOR BIBLE)

“Working on Fall menu ideas! Getting the inspiration flowing by looking through my favorite books! Couldn’t imagine writing menu without THE FLAVOR BIBLE, super helpful when you hit a wall. ♥️♥️♥️♥️”
–Isabel Ranney

Matthew Ravenscroft, catering chef for  Parts & Labour, one of Toronto’s most popular restaurants (THE FLAVOR BIBLE)

Sushil Ravikumar, “MasterChef New Zealand” contestant now of Sushil’s Tasty Manna in New Zealand (THE FLAVOR BIBLE)

Steve Redzikowski, chef-owner, Acorn and Oak, Denver  (CULINARY ARTISTRY)

“Q. What cookbooks and/or food-related reading material do you draw inspiration from?  A. I draw inspiration from cookbooks like CULINARY ARTISTRY, Jean-Georges’s original cookbook, and Setting the Table by Danny Meyer.”
Steve Redzikowski

Joon Reid, Satterfield’s, Birmingham, AL  (THE FLAVOR BIBLE)

Paul C. Reilly, Beast + Bottle, Denver  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

“Q. What are some of your favorite cookbooks, and why?  A.  THE FLAVOR BIBLE is a constant on the nightstand.”
Paul C. Reilly, on

Chris Rendell, Flinders Lane, NYC  (THE FLAVOR BIBLE)

THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg [is] one of the essential go-to cookbooks. The years they spent putting this together for chefs to have on hand is incredible. To find the depth of knowledge and experience in one place is amazing. It’s a book that will draw you in and you will find yourself using it as a reference no matter how much or how little experience you have in the kitchen.”
Chris Rendell

Chandra Riccetti, The Bastion, Ft. Worth  (THE VEGETARIAN FLAVOR BIBLE)


“It reads as if you were walking into a chef’s head….The most comprehensive vegetarian cookbook published to date, albeit in a very untraditional format.”
Chandra Riccetti

Matt Ridgway, Porcsalt and The Pass, Rosemont, NJ  (BECOMING A CHEF and CULINARY ARTISTRY)

Sterling Robinson, Billy’s Inn & North County, Denver  (CULINARY ARTISTRY)

Marnely Rodriguez,  (CULINARY ARTISTRY)

Tal Ronnen, author of Conscious Cuisine and chef-owner, Crossroads, Los Angeles  (THE FLAVOR BIBLE and THE VEGETARIAN FLAVOR BIBLE)

“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

Mielle Chenier-Cowan Rose, author, Veganish:  The Omnivore’s Guide to Plant-Based Cooking  (CULINARY ARTISTRY)

CULINARY ARTISTRY [is] an incredible reference for dedicated foodies.  It provides endless charts of flavors and pairings, as well as discussions of flavor and menu composition.”
–Mielle Chenier-Cowan Rose, Veganish

Hosea Rosenberg, Season 5 “Top Chef” winner  (CULINARY ARTISTRY)

Michael Rossi, The Ranch, Anaheim, CA  (THE FLAVOR BIBLE)

“It’s the best book ever written for a chef.”
–Michael Rossi

Stephen Rouelle, Under the Bodhi Tree, Honolulu  (CULINARY ARTISTRY)

Nadia Roux, chef, Webersburg Wine Estate, South Africa  (CULINARY ARTISTRY)

Every foodie and chef should own CULINARY ARTISTRY by Andrew Dornenburg and Karen Page.”
Nadia Roux

Brad Rowell, Park Country Club, Buffalo, NY  (THE FLAVOR BIBLE)

Jason Roy, Lexington Avenue Brewery, Asheville, NC  (CULINARY ARTISTRY)

Favorite cookbook: In my generation, everybody really likes CULINARY ARTISTRY. It basically opened up people’s eyes to seasonality, so it would probably be my go-to book if I need inspiration. I generally don’t use cookbooks, though. I like to be creative.”
Jason Roy

Daniel Rudolph, Kent Street Kitchen, Sydney, Australia  (THE FLAVOR BIBLE)

Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty, The Making of a Chef, The Soul of a Chef, Ratio, et al  (BECOMING A CHEF)

MichaelRuhlmanHeadshot“Karen Page and Andrew Dornenburg have been publishing innovative books about cooking and the chef world for longer than I have. Their popular BECOMING A CHEF was published the summer I was harrassing the Culinary Institute of America to let me in to write about, well, becoming a chef…It proved to be not just a different book from what I was attempting, but a valuable research tool for me then and throughout the years.”
Michael Ruhlman

James Rugile, Venue, Denver  (CULINARY ARTISTRY)

Jeffrey Saad, first runner-up in Season 5 of ‘The Next Food Network Star’ and author of Jeffrey Saad’s Global Kitchen  (THE FLAVOR BIBLE)

JeffreySaadGlobalKitchenCover“Kitchen must-have?  My favorite is THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg. It lays out what tastes good with what and really gets your creative juices flowing.”
Jeffrey Saad

Stephanie Sacks, chef, author of What the Fork Are You Eating? and NPR radio host  (THE VEGETARIAN FLAVOR BIBLE)

“I am just so thrilled that you guys are at the forefront of such an important conversation.  These books are such an asset to so many people.”
Stephanie Sacks

Eric Samaniego, Little Sparrow, Santa Ana, CA  (CULINARY ARTISTRY)

“Hands down my favorite and most used cooking reference.  I’m on my 3rd copy so far.  #culinaryartistry”
–Eric Samaniego, via Instagram

Wyatt Sarbacker, The Village Idiot, Lexington, KY  (CULINARY ARTISTRY)

“Thank you for all the work that went into the book! It’s been essential! All the torn and stained pages tell a story.”
Wyatt Sarbacker

Chad Sarno, director of plant-based education,  (THE VEGETARIAN FLAVOR BIBLE)

THE VEG FLAVOR BIBLE has been my go-to Xmas gift this year.  Thank u!”
Chad Sarno, via Twitter

Joe Saumarez Smith,  (THE FLAVOR BIBLE)

“It is one of my favourite cookbooks of this century.”
–Joe Saumarez Smith

Don Saunders, In Season, Minneapolis  (CULINARY ARTISTRY)

Tony Sauppe, Vault Brewing Co., Yardley, PA  (CULINARY ARTISTRY)

Michael Scelfo, chef-owner, Alden & Harlow, Cambridge, MA  (CULINARY ARTISTRY)

“I don’t need to say this, but I will:  CULINARY ARTISTRY, to me, is probably the most important cooking book I’ve ever owned.  And I can tell you that I still use it, to this day, and I still have the same copy that I got when I was in culinary school in the 1990s, tattered and torn and covered in grease, in Portland, Oregon.  And I remember reading about Lydia [Shire] and Jasper [White] in the book, and it fueled my love for Boston — and eventually my wife and I moved here from New York…. It was a very important book to me.  And it still is.”
–Michael Scelfo, Alden & Harlow (Cambridge, MA)

Jesse Schenker, author of All or Nothing, and chef-owner of Recette and The Gander, NYC  (CULINARY ARTISTRY)

JesseSchenkerHeadshotIn answer to the question “Do you have a favorite book or one [that] influenced you strongly?” “CULINARY ARTISTRY; it’s just a great tool for flavor combinations and seasonal ingredients. It always helps spark my creative process.
Jesse Schenker

David Schmidt, L’Auberge, Sedona  (CULINARY ARTISTRY)

“I like many cookbooks and my favorite reference guides are CULINARY ARTISTRY and Larousse Gastronomique.”
David Schmidt

Todd Schulte, Genessee Royale, Kansas City  (CULINARY ARTISTRY and WHAT TO DRINK WITH WHAT YOU EAT)

“My favorite book of all time is CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. It’s a fabulous book. And then they have a book called WHAT TO DRINK WITH WHAT YOU EAT. Amazing. The two of them are front and center on my book shelf.”
Todd Schulte

Darin Sehnert, chef-instructor, School of Hotel & Restaurant Management, California State Polytechnic University – Pomona  (BECOMING A CHEF)

Harry Sexauer, chef, The Tavern CWE, St. Louis  (CULINARY ARTISTRY)

Nick Shankland, Hideaway Kitchen + Bar, Denver  (THE FLAVOR BIBLE)

“There’s definitely a foundation I have to have — all chefs should have — before experimenting….THE FLAVOR BIBLE is my main source of inspiration.”
Nick Shankland

Hank Shaw, award-winning blogger at Hunter Angler Gardener Cook, Sacramento  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

HankShawPortrait“The one book I find I cannot live without is Karen Page and Andrew Dornenburg’s THE FLAVOR BIBLE…Nearly every chef I know has either it, or Page and Dornenburg’s earlier CULINARY ARTISTRY. I own both.”
Hank Shaw

Steven A. Shaw, author, Turning the Tables: Restaurants from the Inside Out  (BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF’S NIGHT OUT and THE NEW AMERICAN CHEF)

Jason Sheehan, author, Cooking Dirty  (Dornenburg-Page books)

“Cookbooks (with a few, rare exceptions) are porno for kitchen hobbyists and well-meaning amateurs….[The few, rare exceptions] being books like Harold McGee’s On Food and Cooking, some stuff by Patricia Wells, Payard, Pepin, and Julia Child, sauce-stained and ragged English translations of Larousse Gastronomique or even the original French, some of the Dornenburg-Page books (for inspiration).”
–Jason Sheehan

Michael Shikany, Shikany, Miami  (CULINARY ARTISTRY)

Jon Shook, 2009 Food & Wine Best New Chef winner, Animal, Jon & Vinny’s, and Trois Mec, Los Angeles  (CULINARY ARTISTRY)

JonShookPortrait“My go-to book is CULINARY ARTISTRY.”
Jon Shook

Paul Shufelt, chef, Edmonton, Canada  (CULINARY ARTISTRY)

Paul Silva, CN Tower, Toronto

“I just have to say that you guys have done a great service to this industry.  Your books are on my ‘must-have’ list of literature, texts and periodicals that I dole out to my apprentices and cooks when they start working for me.”
–Paul Silva


“One of my all-time favorite cookbooks.”
Yosef Silver

Josh Silverman, Nimbus, Bellingham, WA  (CULINARY ARTISTRY)

Grant Slauterbeck, Iron Horse Hotel, Milwaukee  (CULINARY ARTISTRY)

Ben Smith, Tsunami, Memphis  (WHAT TO DRINK WITH WHAT YOU EAT)

“Like any chef, I have a vast collection of cookbooks, some of which I have actually read. While I do enjoy thumbing through cookbooks, my favorite food-related reading is either reference or literature….The book I most often refer to lately is WHAT TO DRINK WITH WHAT YOU EAT, co-authored by Andrew Dornenburg and Karen Page, authors of several other great food-related books.”
Ben Smith

Cam Smith, Matt Steadman, Allan Campion and Maria Tsihlakis, co-hosts of the Australian TV show “Eat It!”  (CULINARY ARTISTRY)

Highly recommended: The instructional ‘foody guru’ book CULINARY ARTISTRY by Andrew Dornenburg and Karen Page.”
“Eat It!” / Australia

Craig Smith, Estilo, Richmond, VA  (THE FLAVOR BIBLE)

“So I only discovered this recently but I can’t get enough of it. This book literally writes recipes for you. It’s page after page of just about every ingredient you can think of and its relationship with other ingredients. An absolutely brilliant compilation; every chef should have one of these in their kitchen.”
Craig Smith

Adam Sobel, consulting chef, Culinary Solutions LLC, Las Vegas  (CULINARY ARTISTRY)

Brad Sorensen, “The Next Food Network Star” contestant and chef, Austin  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

“Favorite books: Ayn Rand’s Atlas Shrugged, THE FLAVOR BIBLE and CULINARY ARTISTRY (Karen Page and Andrew Dornenburg), and Herman Hesse’s Siddhartha.”
Brad Sorensen

Goose Sorensen, Solera, Denver  (CULINARY ARTISTRY)

“When I’m having a creativity block, I can open that book and it gets my brain going. It’s a fantastic reference guide for chefs.”
Goose Sorensen

Ana Sortun, Olean, Sarma and Sofra, Boston

“Can’t wait to see your two new books.  Always inspiring work.”
Ana Sortun, via Instagram

Rachael Spieth, Three Birds, Cleveland  (CULINARY ARTISTRY)

Ivy Stark, author of two Dos Caminos cookbooks and chef of Dos Caminos, NYC  (CULINARY ARTISTRY)

IvyStark“As well as writing about food, I love to read about it and have been inspired creatively by these books and find myself constantly consulting them, and so they deserve credit, too:  The Essential Cuisines of Mexico, Diana Kennedy; On Food & Cooking, Harold McGee; CULINARY ARTISTRY, Andrew Dornenburg and Karen Page.”
Ivy Stark 

Jake Stearns, Whole Foods, Nashville  (CULINARY ARTISTRY)

Brandon Stein, The Cellar, Fullerton, CA  (THE FLAVOR BIBLE)

–Brandon Stein

Chris Stewart, finalist on GlobalTV’s “The Next Great Chef” and Delta Beausejour, Moncton, Canada  (BECOMING A CHEF)

Elizabeth Stover, pastry chef, The Joshua Wilton House, Harrisonburg, Virginia  (THE FLAVOR BIBLE)

We are recipe testing/tasting the Spring pastry menu here at the Joshua Wilton House on this brisk March morning. There are two books I rarely leave home without: THE FLAVOR BIBLE and my ‘pastry brain’ [from] Grandmamma Stover.”
Elizabeth Stover

Ethan Stowell, James Beard Award-nominated chef-restaurateur, Seattle  (CULINARY ARTISTRY)

EthanStowellPortrait“…Fired up by his new job, [Ethan] Stowell immersed himself in food books. A favorite was Andrew Dornenburg’s just-published CULINARY ARTISTRY, which introduced to him the idea of seasonal cooking. He learned that lamb is most tender in the spring and that oysters are best in the winter, when the waters in which they’re found are coldest.”
Seattle Weekly

John Sundstrom, Lark, Seattle  (BECOMING A CHEF and CULINARY ARTISTRY)

“Q.  What’s one resource that really influenced you?  A.  CULINARY ARTISTRY is a really thoughtful book on trying to be creative in a thoughtful way.”
John Sundstrom

Heidi Swanson, James Beard Award-winning author of Super Natural Every Day and host,  (THE FLAVOR BIBLE)

HeidiSwansonSuperNaturalCooking“I don’t keep many cookbooks in my actual kitchen, THE FLAVOR BIBLE is one of few exceptions. I’ve long been a fan of Karen Page and Andrew Dornenburg, and their latest release is often just what I needed to give my creative juices a jolt.”
Heidi Swanson

Ron Tanaka, New Heights, Washington, DC  (THE FLAVOR BIBLE)

Cary Taylor, Chaise Lounge, Chicago  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Emily Kaiser Thelin, former editor at Food & Wine and co-author of Unforgettable: Bold Flavors from Paula Wolfert’s Renegade Life  (BECOMING A CHEF)

“I became a restaurant cook with help from BECOMING A CHEF.”
Emily Kaiser Thelin

Hervé This, chemist and author of more than a dozen books including Molecular Gastronomy: Exploring the Science of Flavor, Paris  (CULINARY ARTISTRY)

HerveThis2“…I will start the year with a book list that I judge essential to those who love gastronomy: 1) The Professional Chef; 2) The French Laundry – Thomas Keller; 3) On Food and Cooking – H. McGee; 4) CULINARY ARTISTRY Andrew Dornenburg; 5) Any book of El Bulli (Ferran Adria) if seeking technique and presentation; 6) A Scientist in the Kitchen.”
Hervé This

Gabe Thompson, dell’anima, NYC  (CULINARY ARTISTRY)

“I have to say that CULINARY ARTISTRY was a big book for me as a young cook. It was a parting gift from my first kitchen job and I ran that book into the ground.”
Gabe Thompson

Justin Thompson, Juniper, Prhyme, Tavolo and 624 Kitchen & Catering, Tulsa  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

“What’s your inspiration when writing a menu?  The inspiration for me comes from flavor affinities — pairing foods that go well together. There’s no better resource for that than two specific books: THE FLAVOR BIBLE and CULINARY ARTISTRY.  [They] are invaluable for any aspiring chef [as] a quick-reference guide.”
Justin Thompson


Mike Thompson, Nola Kitchen, Austin  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Trent Thrun, Steven Becker Fine Dining, St. Louis  (CULINARY ARTISTRY)

Jess DeSham Timmons, President, The Redneck Country Club, Houston  (THE FLAVOR BIBLE)

Curtis Toth, Hyatt Regency, Huntington Beach, CA  (THE FLAVOR BIBLE)

Randy Tozzie, Giant Eagle, Pittsburgh  (CULINARY ARTISTRY)

Jason Travi, La Terza, Los Angeles  (CULINARY ARTISTRY)

James Trees, Executive Chef of Superba Food and Bread in Los Angeles and El Segundo, CA and an alum of the CIA, Le Bernardin, the Fat Duck, and “Hell’s Kitchen”  (THE FLAVOR BIBLE)

Joe Troupe, Lucky Pie Pizza & Tap House, Denver  (CULINARY ARTISTRY)

CULINARY ARTISTRY changed my life. A chef gave it to me for my 21st birthday, and while I didn’t realize it at the time, it’s a book that every chef should own.”
–Joe Troupe

Heidi Tunnell, Creswell Bakery, Eugene  (CULINARY ARTISTRY)

Leanne Valenti, Bento + Picnic, Austin  (THE FLAVOR BIBLE)

Jesse Vallins, chef, Toronto  (THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT)

“The cookbooks I cannot live without.”
–Jesse Vallins

Jared Van Camp, Old Town Social, Chicago  (CULINARY ARTISTRY)

Matthew Varga, Gracie’s, Providence  (CULINARY ARTISTRY and THE FLAVOR BIBLE)

Lucy Vaserfirer, chef instructor, Seattle  (BECOMING A CHEF)

“When I was in college, I came across a new book called BECOMING A CHEF and read it cover to cover in a single day. It showed me that culinary arts could be a career. My fate was sealed—I set my sights on culinary school and never looked back.”
Lucy Vaserfier

Ray Vasquez, Pop Champagne & Dessert Bar, Pasadena  (THE FLAVOR BIBLE)

Merlin Verrier, Lollapalooza, Chicago  (THE FLAVOR BIBLE)

Marc Vetri, James Beard Foundation’s 2005 Best Chef: Mid-Atlantic winner and 2015 Outstanding Chef finalist, Vetri, Philadelphia

“I’m a huge fan! Your books are like our bible!”MarcVetri
Marc Vetri, via Twitter

Rhonda Viani, pastry chef, West, Vancouver  (CULINARY ARTISTRY)

Erik Videgard, chef and restaurateur, Stockholm (CULINARY ARTISTRY)

“Here’s a book that I’ve read several copies of, [as] it keeps falling apart [from use]….CULINARY ARTISTRY [is] perfect when looking for gastronomic marriages and food creators’ thoughts about building perfect dishes from scratch.”
Erik Videgard

Ray Villalobos, chef, Table 52, Chicago  (CULINARY ARTISTRY)

Flavio Vitari, professional chef and columnist, Correio do Brasil, Brazil

“A book list that I judge essential to those who love gastronomy: 1) The Professional Chef; 2) The French Laundry; 3) On Food and Cooking; 4) CULINARY ARTISTRY.”
–Flavio Vitari

Michael Voltaggio, Season 6 “Top Chef” winner  and chef/owner, Ink, LA  (CULINARY ARTISTRY)

MichaelVoltaggioPortraitQ. Favorite Cookbook?  A. CULINARY ARTISTRY….It’s full of charts, and it has famous chefs’ recipes in it. It lists ingredients and gives you possibilities for other flavors that go with those ingredients. And it tells you how these chefs think about ingredients.”
Michael Voltaggio

Mark Walters, Samba Brazilian Grill, Madison  (CULINARY ARTISTRY)

Mikey Warhover, Modesto, St. Louis  (THE FLAVOR BIBLE)

Chad Ward, author, An Edge in the Kitchen, North Carolina  (CULINARY ARTISTRY)

“I’ve found CULINARY ARTISTRY by Dornenburg and Page
the single most useful book in my library.”
Chad Ward

Daree Warner, personal chef for singer-songwriter Amy Grant  (BECOMING A CHEF)

“Thank you for one of the best books I have ever read….There is no other like it. Thank you! Thank you! Thank you!”
Daree Warner

Roger Waysok, South Water Kitchen, Chicago  (THE FLAVOR BIBLE)

Clint Weathers, chef  (CULINARY ARTISTRY)

Getting a copy of this book in my 3rd year of culinary school nearly caused me to drop out.  This is because reading the book caused me to totally rethink everything I’d been doing in the kitchen, realize that I wanted to completely rebuild my cuisine from the quarry tile up, and stop cooking boring food.  Dornenburg and Page are great writers, and the book should be required reading for all 2nd year culinary students — it’ll shake up their ideas, help loosen some dogmatic crap, and help them broaden their palates.”
Clint Weathers

Jason Weaver, executive chef, French Room, Dallas  (CULINARY ARTISTRY)

Charles Webb, Avanti, Chicago  (THE FLAVOR BIBLE)

Danny Wells, Pearl Dive Oyster Palace, Washington, DC  (CULINARY ARTISTRY)

Neil Wilson, personal chef, Washington, DC  (THE FLAVOR BIBLE)

Sean Wilson and Zach Mannheimer, Des Moines’ “Restaurant of the Year” winner Proof, Des Moines  (THE FLAVOR BIBLE)

James Winberg, Nimbus, Bellingham, WA  (CULINARY ARTISTRY)

Lee Wolen, BOKA, Chicago (THE FLAVOR BIBLE, which appears on his cookbook shelf on Instagram)

Josh Wolfe, Coast, Vancouver  (CULINARY ARTISTRY)

“Q. What’s the one cookbook you can’t live without?  A.  CULINARY ARTISTRY….It’s the best food reference guide around.”
–Josh Wolfe

Nicholas Wong, chef, Cho Cho San, Sydney, Australia  (CULINARY ARTISTRY)

“Q.  What is your most useful cookbook?  A.  CULINARY ARTISTRY.”
–Nicholas Wong

Eric Wood, Maple Leaf Tavern and Port, Toronto  (BECOMING A CHEF)

“I only want to say this:  Thank you for your amazing books.  I received BECOMING A CHEF as a gift when I was just about to finish high school.  I had always wanted to be a chef, but had no idea what it meant to get to that level.   Your book set the hook even deeper, and truly gave me a realistic view of how to plan my career.  It has been the most incredible tool — so much so that I have had it re-bound from overuse.  I have bought almost two dozen copies for my friends and apprentices, and I have made it required reading for all those who have worked with and for me. Thank you for showing us the path, or at least the door.”
Eric Wood

Lagusta Yearwood, Lagusta’s Luscious, New Paltz, NY  (THE FLAVOR BIBLE and THE VEGETARIAN FLAVOR BIBLE)

–Lagusta Yearwood, via Twitter

Jozef Youssef, chef (alum of kitchens at The Fat Duck and Helene Darroze at The Connaught in the UK) and author, Molecular Gastronomy at Home (CULINARY ARTISTRY)

Brian Yurko, chef, Public, NYC  (THE FLAVOR BIBLE)

Cesar Zapata, Phuc Yea, Miami  (CULINARY ARTISTRY)

Matthew Zoch, pastry chef, Prego, Houston  (THE FLAVOR BIBLE)