“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.
Shondaland‘s Noelle Carter interviews maker of artisan preserves Laura Ann Masura of Laura Ann’s Jams for “Simple, Sweet, and Delicious: A Primer on Homemade Jams,” during which she recommends THE FLAVOR BIBLE:
Have fun experimenting. If you want to experiment with flavors, Masura recommends getting a copy of THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg to use for inspiration. It’s a great book that lists various foods and ingredients along with lists of complementary flavors.
For many of us, jam-making was something our grandmothers did, along with picking fruits and bread baking. And like so many old-school kitchen projects, jam making is popular again, if only because so much great fruit is starting to show up at the markets, and so many of us are spending so much time at home.
On Episode 171 of the “Craving Connection” podcast “Giving Life to Old Things,” THE FLAVOR BIBLE receives a shout-out for helping to inspire creative ways to use leftovers in new ways — and refresh ingredients that are “getting boring” or about to go bad:
Society as a whole is in the midst of a transition. Some of us are returning to our normal everyday lives, some of us aren’t. Some of us have jobs to return to, some of us don’t. Some of us want things to go back to normal, some of us are longing to hold onto this time just a little longer.
Diane Peterson of the Press-Democrat shares “Three Tips for Improvising in the Kitchen,” which includes a recommendation of THE FLAVOR BIBLE.
It pays to do some research on flavor profiles before setting off down the path of improvisation. For help, Huber suggests perusing Sally Schneider’s “The Improvisational Cook” (William Morrow, 2006) or Karen Page’s and Andrew Dornenburg’s “The Flavor Bible” (Little, Brown and Co., 2008).
Maxine Builder and Nikita Richardson of New York magazine list the “21 Best Vegetarian & Vegan Cookbooks,” based on the input of leading chefs — and mention THE VEGETARIAN FLAVOR BIBLE, thanks to Chef Amanda Cohen:
“I wouldn’t recommend it for first-timers, but if you really want to step up your game, Karen Page and Andrew Dornenburg’s VEGETARIAN FLAVOR BIBLE is what you need. It’s not a cookbook but more like the ultimate reference work for vegetarian food. It focuses on flavor pairings, like explaining why grapefruit pairs with fennel and arugula, which is the kind of thing that I find invaluable for thinking about recipes. Page is more of a vegetarian advocate than I am, but even so, her book rewires how you create dishes, putting the focus not on slavishly following steps and measurements but forcing you to dissect flavor and mouthfeel and making you really think about your food. Who would have thought to pair achiote seeds with coriander without this book?” — Amanda Cohen, Dirt Candy
The best vegetarian cookbooks and vegan cookbooks, according to vegetarian and vegan chefs, for people who want to learn how to go vegan or how to eat more plants.
In Goop magazine’s “Guide to Gluten-Free Pastas,” THE FLAVOR BIBLE merits a recommendation for pairing less-neutral pastas with compatible ingredients:
Some of these alternative-pasta bases are neutral in flavor (like rice, quinoa, potato), and those pastas can work pretty seamlessly with any sauce. But some alt-pasta bases are decidedly assertive in their flavor (like corn, buckwheat, chickpea), and we’ve found it’s better to work with those flavors rather than against them. It might mean cracking open THE FLAVOR BIBLE for pairing ideas, but it’ll make your dinner about celebrating flavors instead of masking them, and that is always much more delicious.
Gluten-free pasta has come a long way since the early aughts. And the reasons we might want to eat alternative pastas have evolved, too. What was once a narrow marketplace for people with celiac disease has grown exponentially and attracted the paleo camp, the leaky-gut prone, the cleanse-curious, people who just want to try eating less wheat, and people who just can’t get enough of chickpeas.
The May issue of Club + Resort Chef features a profile of Eva Barrios, CEC, Executive Chef of Houston’s Royal Oaks Country Club, who shares (on page 34) that her favorite book is THE FLAVOR BIBLE by Andrew Dornenburg and Karen Page.
Deep Change Sedgefield CC is adjusting, learning and evolving its food-and-beverage approach in the wake of the COVID-19 crisis.
Publishers Weekly‘s “Bookstore of the Year” Literati Bookstore in Ann Arbor, Michigan, which boasts an extensive cookbook collection, chooses to spotlight four favorite titles to assist readers of varying levels of culinary finesse — and features THE FLAVOR BIBLE as a “Guest Star” amidst titles by Mark Bittman (How to Cook Everything), Pam Anderson (How to Cook Without a Book), and Josh McFadden (Six Seasons), with bookseller Lillian Li enthusing:
Lesson 2: Find inspiration in complementary flavors.
Pasta with just eggplant and fennel seemed rather plain, even if it did clean out my produce drawer. I wanted more flavors to mingle together, but was at a loss for what to add to a formula as stripped-own as Anderson’s. Luckily, I had a copy of Dornenburg and Page’s critically acclaimed FLAVOR BIBLE. More an index than a bible, THE FLAVOR BIBLE is a comprehensive list of what ingredients go well together. Do you know what goes well with both eggplant and fennel? Italian sausage (of which I had a leftover link from a past dinner of sausage and peppers)! Tomatoes (of which I had a leftover can from a past lunch of minestrone soup)! Fennel seeds (of which I had an unopened bottle from a grocery store sale)! Some great meals must give thanks to fate, and some to a very comprehensive index.
The current events of the world have created many unexpected ripple effects. One of the more positive changes has been the sharp spike in home cooks looking for recipes to wow and comfort.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: