“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.
Dave and Stacey at PlantsChangedMyLife.com discuss “Get Vigilant About This Sneaky Ingredient [sodium!] and Avoid a ‘Silent Killer'” — recommending THE VEGETARIAN FLAVOR BIBLE as a resource:
Learn more about food pairings and building flavor with THE VEGETARIAN FLAVOR BIBLE.
Nearly half of all adults in America have high blood pressure, or hypertension, and most are placed on prescription medication for life, according to statistics.High blood pressure is the most common preventable cause of heart disease, and heart disease is the number one cause of death in America.
On “Best Lessons from Chefs Without Restaurants,” at 1:37:02 of Episode 127, Chef Chris Spear is asked by host Justin Khanna, “What is a book that’s been particularly impactful in your career? And you can talk cooking, business, or media production…” and recommends BECOMING A CHEF.
Chef Chris Spear: “I was just talking to someone about this the other day — I love the book BECOMING A CHEF, because it was like the first time I kind of really heard some of these things how you become a chef. They’ve written some amazing books — and I think THE FLAVOR BIBLE is one that people always go to. But at a time when there weren’t a lot of books about how you actually became a chef — hearing the stories of these well-known chefs, and whether you do culinary school or not, and what’s the process. And that’s a book I’ve always loved….It’s also the most prized possession in my house….I love it.”
Take this episode “to-go” and listen on your favorite podcast player 🎙→http://geni.us/emulsionpodcastConnect with Chris: [@chefswithoutrestaurants]Chefs Wit…
Spiceology.com interviews Chef David Ruiz — who’s been on “Chopped,” was named a winner in the James Beard Foundation’s Blended Burger Project, teaches at a local culinary school, and just opened Curious Toast Cafe in Albuquerque and is building out a new dining program at Vara Winery — about the inspirations behind his creativity, during which he mentions THE FLAVOR BIBLE:
How do you experiment with flavor?
“First, I need to learn the genesis of the ingredient or concept I have in mind. I buy a book, find an expert or lean on people around me. Flavor is about research. I use THE FLAVOR BIBLE and I might write out 40-50 dishes to start seeing what works. At some point, you just go for it and start failing, but you’re still learning something and training your palette to know what the dish needs. I like to have a surprise in every dish, it could be something pickled, some heat, something almost too salty, but there’s always something hidden. That really defines who I am as a chef – you’ll always have that one thing you didn’t expect, but it rounds out the dish.”
Chef David Ruiz might call the Land of Mañana home, but you won’t ever find him procrastinating. He’s ideating. He’s experimenting. He’s fermenting. He’s cooking. David’s been on Chopped, was named a winner in the James Beard Foundation’s Blended Burger Project and ad hoc teaches at a local culinary school.
On TheBakersAlmanac.com, Leslie Jeon spotlights “5 Amazing Books That Explore the Science of Baking,” which include THE FLAVOR BIBLE:
Like the title says, this book is truly my bible.
I first discovered THE FLAVOR BIBLE when I was working as a pastry cook in a restaurant. During the slow Sunday dinner shifts, I would borrow THE FLAVOR BIBLE from the pastry chef and comb through it for hours, brainstorming new recipe ideas.
This book is essentially an encyclopedia of ingredients. It lists thousands of different types of foods, cross-referenced and organized alphabetically, breaking down what flavors pair well together. For instance, if you look up ‘apple’ in THE FLAVOR BIBLE, you can see all the ingredients that apples pair well with like caramel, cinnamon, lemon juice, rum, walnuts, and more.
When writing the book, the authors also interviewed chefs from all across the country on different types of ingredients, and they dispersed the quotes throughout the entire book. It’s really neat to learn more about how different chefs like to use specific ingredients!
Whenever I want to whip up a new recipe, this is the first book I always turn to. It helps take the guesswork out of baking, and it has inspired me to create so many delicious and unique recipes over the years.
When it comes down to it, baking is a science. And if you want to learn more about what’s going on behind the scenes when you’re making delicious desserts, these are some of the best baking science books to reference. I will be the first to admit that I’m a book nerd.
Southeast Iowa Union reports on the 2021 “Best Burger” contenders — one of which was inspired by THE FLAVOR BIBLE:
Fishback & Stephenson Cider House in Fairfield has been honored for producing one of the best burgers in Iowa….The burger is topped with smoky blue cheese sauce and house pickled jalapenos. Chef Skylar Messer designed the burger a few years ago after the company’s owners gave him a book called THE FLAVOR BIBLE. The book inspired Messer to experiment with this combination of blue cheese and jalapenos that has proved to be wildly successful, turning the smokehouse burger into one of the business’s top sellers.“The blue cheese sauce kills the heat from the jalapeno,” Messer said. “Those two flavors together create a new flavor.”….Thompson said Cider House will learn in early May whether it has won the contest. If so, it would be the business’s second victory. Cider House won the best burger award in 2015 just eight months after opening its restaurant.
FAIRFIELD – Fishback & Stephenson Cider House in Fairfield has been honored for producing one of the best burgers in Iowa. The Iowa Beef Industry Council and Iowa Cattlemen’s Association announced the list of the Top 10 restaurants in the state in their quest to find the best burger Iowa has to offer.
The Washington Post‘s Becky Krystal pens “Tomato paste is an umami-rich pantry powerhouse,” citing THE FLAVOR BIBLE‘s anecdote about Chef Andrew Carmellini adding tomato paste to garlic aioli:
In Food editor Joe Yonan’s take on “Great British Bake Off” champion and TV personality Nadiya Hussain’s Tortilla Egg Wraps, you can swap tomato paste for the sun-dried tomato paste spread onto the flour tortillas. Use it to add color and flavor to a variety of condiments, even if it’s just a dab in some plain ol’ Hellmann’s or Duke’s mayo. In THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, chef Andrew Carmellini shares how he added a very concentrated paste to a garlic aioli for “a wonderful color, sweetness, and depth of flavor.”
There are lots of ways to finish a dish with a touch of flair. A squirt of lemon juice here, a dash of pepper flakes there. We’ve written about our favorite condiments, too. But unlocking the flavor potential of a dish shouldn’t just be left to the end.
On ModernFarmer.com, publisher Frank Giustra devotes his Publisher’s Letter to singing the praises of THE FLAVOR BIBLE:
…I can now say THE FLAVOR (that’s FLAVOUR for our Canadian readers) BIBLE, by authors Karen Page and Andrew Dornenburg, is a must have in every kitchen. It’s not actually a cookbook: It’s more of a book that will educate you about how flavors work and what food categories go together best. The book is packed with tips and information about every ingredient imaginable.
I own dozens of cookbooks about every cuisine you can possibly imagine. So, when a friend suggested one I hadn’t heard of, called The Flavor Bible, my first reaction was one of indifference. But I can now say The Flavor (that’s Flavour for our Canadian readers) Bible, by authors Karen Page and Andrew Dornenburg, is a must have in every kitchen.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: