“Publicity is like the air we breathe; if we have it not, we die.”
—Chef and cookbook author Alexis Soyer (1810-1858), as quoted in Becoming A Chef (p. 8)
Karen Page and Andrew Dornenburg are happy to be interviewed by the media on subjects related to food and drink — including chefs, cooking, culinary creativity, culinary trends, flavor development, flavor dynamics, flavor pairings, food, food and beverage pairing, menu design, nutrition, plant-strong diet, restaurant criticism, restaurants, vegetarian and vegan cuisine, wine, and other aspects of eating and drinking and dining in America.
They can be reached directly via email at DornenburgPage@gmail.com, or via cell at 646.715.3540.
To schedule an interview and/or to obtain a review copy of any of our Hachette / Little, Brown books, please contact Little, Brown and Company Publicity at 212.364.1464.
The New York Times feature by Anna Perling on “The Best Alcoholic Drinks” included a nod to THE FLAVOR BIBLE as a source for the article:
“To learn about what makes a great drink in general, we dove into several mixology books, including Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold, Zero by the Alinea restaurant group, and Drink What You Want by John deBary. To understand why certain flavors worked together, we consulted THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page (sic).”
Karen Page (sic), THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, September 1, 2008
Collapse all A great non-alcoholic (NA) drink has all the elements of a great alcoholic one. Taste is deeply personal, but there are key components that make a drink feel balanced, namely a harmonious blend of acidity, sweetness, bitterness, salinity, and water.
“In Mom’s Kitchen with Jake and Janna” launched its first episode on YouTube by discussing “Spices,” and mentioning both CULINARY ARTISTRY and THE FLAVOR BIBLE:
Our first episode begins with the very foundation of flavor…spices. We talked about how to best use spices in our everyday cooking. It is important to put them in at the beginning of the cooking process in order for them to release their flavor. We talked about our favorite reference in the kitchen, THE FLAVOR BIBLE. It is an amazing reference to pair the proper ingredient to the proper spice, and references how to build custom spice blends at home.
Our first episode!! An introduction to spices, spice blends and building flavor. We give tips and great resources to help you with your spices.#cooking #food…
StarChefs.com‘s Jaclyn Warren asks four restaurant professionals to reflect on their favorite cookbooks, and one — bartender Crystal Chasse of Talks Story Rooftop — references THE FLAVOR BIBLE:
“I first came across THE FLAVOR BIBLE while bartending in San Francisco about 10 years ago! It has been an integral part of my journey as a bartender. It allowed me to really widen my base of flavor pairings. Over the years, I have used it to find that magic something that was missing from a drink I was crafting.”
Passed through the generations and marked up with substitutions , cookbooks often hold a place of sentimentality for those who love food. We asked industry professionals about their favorite ones. Baker Autumn Moultrie, Back Alley Bread ” The New Pillsbury Family Cookbook – it was the first cookbook I ever read.
Author Michael Podvinec of Basel, Switzerland, takes to Twitter.com to share his praise for CULINARY ARTISTRY, writing:
This book is a secret weapon for inspiration. No recipes to speak of, instead interviews with chefs, and long lists of what ingredients go well together in what context. This book by @KarenAndAndrew predates the flavour pairing movement by at least 10 years. It blew my mind.
This book is a secret weapon for inspiration. No recipes to speak of, instead interviews with chefs, and long lists of what ingredients go well together in what context. This book by @KarenAndAndrew predates the flavour pairing movement by at least 10 years. It blew my mind. pic.twitter.com/vZl6DdXxJO
The New York Times’ Joshua M. Bernstein interviews Oozlefinch Beers & Blending’s head brewmaster Rachel Edwards, who “thinks like a pastry chef, writing beer recipes that use toasted coconut, marshmallows, fruit purées and ‘more vanilla beans than I can even tell you,’ and mentions THE FLAVOR BIBLE:
Ms. Edwards said she “checks ingredient combinations with THE FLAVOR BIBLE, a culinary reference book, then makes beers simulating sweets like Key lime pie, coffee cake and even banana pancakes topped with syrup.
As breweries move beyond challenging flavors, they’re taking inspiration from desserts, snacks and candies. Rachel Edwards has a pretty sweet job. As the head brewer of Oozlefinch Beers & Blending in Fort Monroe, Va., she thinks like a pastry chef, writing beer recipes that use toasted coconut, marshmallows, fruit purées and “more vanilla beans than I can even tell you,” Ms. Edwards said.
Chef of Chef Works Weberson Pereira is interviewed by ChefWorks.com.hk about his influences, and he names THE FLAVOR BIBLE among his favorite cookbooks:
Q. Your favorite cookbook?
A. THE FLAVOR BIBLE, Charcuterie and SPQR
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MarthaStewart.com‘s Jess Damuck shares “Your Guide to Creating a Deliciously Balanced Menu for Your Next Dinner Party” — which includes a recommendation of THE FLAVOR BIBLE:
This doesn’t mean you need to shy away from bold flavors, it is really about creating balance, and considering how different flavors compliment each other. If you’re curious to learn more, THE FLAVOR BIBLE ($26.99, amazon.com) is an incredible guide to pairing flavors.
Menu planning doesn’t need to be stressful. Follow our tips for putting together a dinner menu for a meal that will be balanced, colorful, and delicious. Our expert shares how to plan a menu, including how to serve the dishes and make sure the meal is easy on the cook but so good that guests remember it long afterward.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: