“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 firstname.lastname@example.org, or via cell at 646.715.3540.
To schedule an interview and/or to obtain a review copy of KITCHEN CREATIVITY, please contact Little, Brown c/o Zea Moscone (email@example.com) at 212.364.1464.
Angels Envy Distillery provides a conversation with Alex Staub, who has been working behind its Finishing Room bar since the earliest days of the distillery. In March of 2020, he’ll begin leading a workshop teaching guests how to create their own bitters and incorporate them into their cocktails, so they sat down with Alex to discuss his professional history and what inspires him to craft his own bitters — which led him to mention THE FLAVOR BIBLE.
I often utilize THE FLAVOR BIBLE by Karen A. Page and Andrew Dornenburg to find flavors that pair well. It’s a great resource for creating bitters, cocktails or cooking at home.
Alex Staub has been working behind our Finishing Room bar since the earliest days of the distillery. In March of 2020, he’ll begin leading a workshop teaching guests how to create their own bitters and incorporate them into their cocktails. We sat down with Alex to discuss his professional history and what inspires him to craft his own bitters.
Julia Bainbridge writes in Wine Enthusiast about “How to Make Balanced Non-Alcoholic Cocktails,” recommending THE FLAVOR BIBLE:
“Next, think about how to convey that using teas, herbs, spices, vinegars, fruits, vegetables and other non-alcoholic ingredients. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (Little, Brown and Company, 2008) is a great resource for flavor combinations.”
Non-alcoholic beverages may be one of the most exciting areas of the drinks world right now. (Yes. You read that right.) “As a person who’s been writing about drinks for a long time, sometimes it feels like there’s nothing new under the sun,” says Maggie Hoffman, author of The One-Bottle Cocktail (Ten Speed Press, 2018) and Batch Cocktails (Ten Speed Press, 2019).
The Milwaukee Journal Sentinel profiles chef Austin Vetter whose health concerns led him to launch his own meal prep business in Mequon. He acknowledges in the interview that “I use the THE FLAVOR BIBLE quite a bit, for help pairing meats and vegetables together and adding a sauce.”
The Courier in Scotland interviewed St. Andrews Chef Rory MacCrimmon of the Golf Inn on his influences, and he mentions THE FLAVOR BIBLE as one of his two favorite cookbooks:
Rory MacCrimmon, head chef at the Golf Inn in St Andrews, shares his culinary heroes and favourite foods with Caroline Lindsay. Q Desert island food? A Anything game related, I love to cook during game season, so probably grouse or partridge would be my choice. Q Favourite TV chef?
Lindsay Tigar of Sunday Edit interviews Serena Poon, a celebrity chef and nutritionist in Hollywood, about “How to Jumpstart Your Cooking Career.” Under “Books to Get You Started,” she recommends two, including THE FLAVOR BIBLE, which she calls “an incredible resource” and “a comprehensive guide.”
For Serena Poon, a celebrity chef and nutritionist in Hollywood, food has always been at the heart of many wonderful memories. When she thinks back to her childhood, she sees her family huddled around the stove, creating concoctions from a variety of ingredients.
“Food Matters” columnist Margaret Peill names her Top 10 food books you might want to check out this winter — a list that features THE FLAVOR BIBLE at number two:
The #2 spot goes to: THE FLAVOUR BIBLE by Karen Page and Andrew Dorenberg. This isn’t your usual cookbook, it’s more of an encyclopedia of matching flavours to what you want to make. You just look up the food item you have, and then it gives you a list of all the flavours that go with it. Let your creativity do the rest.
Columnist Margo Peills shares her top 10 reads when it comes to growing and understanding food. (Natalia Balcerzak/Terrace Standard) By Margaret Peill Food Matters by columnist Margaret Peill The new year season always seems to bring an onslaught of lists: lists of resolutions, lists of your top Spotify songs, lists from the “best of” and “worst of” the year that’s coming to an end.
Eric Cacciatore of the podcast Restaurant Unstoppable interviews Dallas chef-restaurateur Andrew Savoie of Resident Taqueria about his influences, and he gives a shout-out to CULINARY ARTISTRY as having taught him so much about flavor and being “so spot on.”
Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997. Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC. After a move to Dallas, Andrew spent …
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: