“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.
Amazon.com Names “100 Books for a Lifetime of Eating and Drinking,” which includes THE FLAVOR BIBLE:
Online shopping for 100 Books for a Lifetime of Eating & Drinking from a great selection at Books Store.
BuzzFeed‘s Maitlin Quitmeyer names THE FLAVOR BIBLE #9 on her list of “34 Gifts for People Who Love Food But Suck At Cooking”:
THE FLAVOR BIBLE, a cookbook and guide to creating mouth-watering combinations of ingredients, textures, and temperatures for all skill levels as they develop confidence in the kitchen. It has over 1,000 five-star reviews alone, btw!
We hope you love the products we recommend! Just so you know, BuzzFeed may collect a share of sales or other compensation from the links on this page. Oh, and FYI – prices are accurate and items in stock as of time of publication.
KitchenSeason.com names THE FLAVOR BIBLE one of its “Essential Cookbooks Everyone Should Own”:
“To start, THE FLAVOR BIBLE is the most essential cookbook on the market. The book is basically the dictionary of cooking and provides thousands of ingredient entries, organized alphabetically and cross-referenced, to create a treasure trove of spectacular flavor combinations. Winner of the 2009 James Beard Book Award for Best Book, it’s easy to see why it’s found a home in kitchens across the world.”
I used to think having access to so many recipes online today, why would I ever need a cookbook? Then I got one. A cookbook is more than just a list of recipes.
Richmond magazine’s Julie Young interviews restaurateur Rick Lyons (Brunch; Lunch and Supper; Urban Roost), providing a tour of his 85-year-old Cutshaw Avenue home, where THE FLAVOR BIBLE is on display:
THE FLAVOR BIBLE: This guide to culinary creativity by Karen Page and Andrew Dornenburg has inspired Lyons and other imaginative American chefs.
Rick Lyons has been a quiet influencer on the Richmond restaurant landscape since 1992, when he launched his career as a barkeep in Shockoe Bottom. A past partner in stalwarts such as Bandito’s Burrito Lounge and The Republic, Lyons’ current portfolio includes the inventive yet comfortably southern Lunch and Supper and Urban Roost event space on Summit Avenue.
The Daily Beast editor Noah Rothbaum interviews Los Angeles bartender Carrie Heller of The Normandie Club during a lightning round of questioning, which leads to her mentioning THE FLAVOR BIBLE:
What book on cocktails or spirits is your go-to resource? “It’s not necessarily a cocktail book but I grab THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg first for everything.”
W hat do you like to drink after a shift? “A Gin Martini without a doubt. The entire Normandie team knows just how I like it and even my favorite neighborhood bars start chilling a glass as soon as they see me.” What is the all-time best dive bar jukebox song?
COMO magazine’s Jessica Vaughn Martin interviews Columbia chef Shelley LaFata of Ozark Mountain Biscuit Co. and Pasta La Fata on “What Chefs Eat,” and LaFata shares her enthusiasm for THE FLAVOR BIBLE:
How does she assemble such a palatable spread? She relies on instinct and training. But when she has a question, she turns to the bible — THE FLAVOR BIBLE, that is. It’s a sort of manual that defines which ingredients and flavors work best together, and she’s not the only local chef who uses it.
“I found this at Barred Owl,” she says. “Josh [co-owner and head butcher Joshua Smith] was sitting down reading it one day.” And each day, for each meal, whether it be for herself or her customers, Shelly keeps both new and proven flavor combos going in all of her kitchens.
A look inside the home kitchens of Amanda Elliott, Shelly LaFata, and Gaby Weir Vera, three of Columbia’s prized chefs. Chefs obsess over food. And that only makes sense; like any artist, they must immerse themselves in their craft. But after hours in the kitchen cooking for everyone but themselves, do they tire of their practice?
Carrie Walder, MS, RD names THE FLAVOR BIBLE to WalderWellness.com’s “Holiday Gift Guide for Foodies”:
Hands down my most used cookbook, THE FLAVOR BIBLE is your guide to flavor pairings. Search through thousands of ingredients to find the foods, herbs, and spices that pair with the food you’re looking for. I use this book every time I come up with a new recipe!
A holiday gift guide for the food lovers in your life. This is a curated list of my favourite kitchen appliances, cookbooks, stocking stuffers, and more! It’s officially that time of the year again! I understand that the holidays can be stressful and that figuring out what to buy your loved ones can seem like a struggle year after year.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: