“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.
Stephen Fries of Connecticut Insider celebrates October as National Cookbook Month with his article “Cookbooks are much more than just recipes,” which mentions THE FLAVOR BIBLE
A greeting card I received says, “Get Out Those Cookbooks and Cook Up a Storm.” Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating. The Oxford Dictionary defines a cookbook as a “book containing recipes and other information about the preparation of food.”
Domino magazine profiles Drew Barrymore for her cookbook collection (housed in a closet!) and the new “Drew’s Cookbook Club” she launched in conjunction with her new CBS morning show “The Drew Barrymore Show” — the inaugural pick of which, via guest Haile Thomas, author of Living Lively, is THE FLAVOR BIBLE.
In the Loop With Drew Barrymore has had a busy year. Between designing her Walmart collection and starring on the cover of our first-ever Kids issue, she debuted yet another project last month: Jonah Larson The Drew Barrymore Show .
Providence Monthly‘s Karen Greco profiles Anna Scott of Anna’s Kitchen Shrubs, who cites THE FLAVOR BIBLE as a source of inspiration:
A serendipitous stop at Friendly Fruit in New Bedford, where Anna Scott procured a huge bag of pre-peeled ginger for $1, ended up launching Anna’s Kitchen Shrubs. “Who wouldn’t buy pre-peeled ginger? For a dollar?” Scott asks, adding, “but then I had to figure out what to do with it.” After making ginger ale and ginger beer (“I nearly blew up my kitchen,” she says, not realizing the fermentation process could cause bottle bombs), Scott decided to make her first shrub. Before refrigeration, fruit was preserved in barrels of vinegar. The vinegar with its fruity essence – the shrub – made a refreshing addition to spirits. Shrubs lost their appeal with the advent of refrigeration but are enjoying a resurgence from the craft cocktail movement.
“Then I kind of went down the shrub rabbit hole.” It was her husband who encouraged her to come up with additional flavors. So she dug out her well-worn copy of THE FLAVOR BIBLE and got to work concocting four additional flavors: Cranberry Mint, Banana Turmeric, Strawberry Lemon Thyme, and Peach Jalapeño.
A serendipitous stop at Friendly Fruit in New Bedford, where Anna Scott procured a huge bag of pre-peeled ginger for $1, ended up launching Anna’s Kitchen Shrubs . “Who wouldn’t buy pre-peeled ginger? For a dollar?” Scott asks, adding, “but then I had to figure out what to do with it.”
In HeavyTable.com‘s article on “Fat-Washed Cocktails and the Relentless March of Thyme,” there’s a nice shout-out by John Fladd to THE FLAVOR BIBLE:
THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg [Little, Brown, and Company, 2008] is an excellent handbook for anyone playing mad scientist in the kitchen. Essentially, it is the result of a very, very comprehensive poll of extremely thoughtful chefs of what flavors they like to pair with particular ingredients. This book gives you a good idea of what the professional consensus is about any given pairing. If, for instance, you wanted to use coffee in a dish, one or two chefs might suggest pairing it with barbecue sauce. Almost all of them though, would suggest using it with chocolate.
Far and away, the chefs suggested pairing thyme with goat cheese.
As did most professionals and home cooks on the internet.
I wanted to write about using thyme in cocktails. On the face of it that seems pretty straightforward. Thyme is an herb. People like to cook with it, so presumably it should make a pretty good base for a cocktail.
Homebody Eats’ channel on YouTube.com recommends “10 Surprisingly Unusual Cooking Themed Gifts for the Home Cook,” which include THE FLAVOR BIBLE (at 5:13):
So you’re searching for a gift for your favorite foodie friend, huh? And…it kinda seems like they are the kind of home cook who has everything? Well, you’ve …
Liquor.com‘s Kara Newman lists “3 Inspirational Books Every Bartender Needs to Read This Month” — which includes THE FLAVOR BIBLE:
When this book debuted in 2008, it was a groundbreaker for chefs and, later, a rising group of innovative bartenders, too. The authors describe it as an “empowerment tool.” The book indeed can help empower pros looking to find unusual flavor affinities as a way to build drinks. It’s also just fun to flip to a page and find random pairings that can inspire less-obvious flavor combinations.
Drink inspo: According to THE FLAVOR BIBLE, allspice, a key spice found in many spiced rums, syrups and liqueurs such as pimento dram, pairs with apples, nuts and pineapple and also mustard, sweet potato and tomato.
For those who sometimes feel like there are no new drinks to be devised and no new ideas to be conceived, this month’s crop of books can help jumpstart cocktail creativity. Think of the following three books as tools to help unlock personal drink innovation.
On ItsZoeKelly.com, Zoe Kelly answers questions on her Bio page about her favorite books, which include THE FLAVOR BIBLE:
Cookbook: THE FLAVOR BIBLE is my go to.
growing up in a latin household, cooking was always a big part of my life. like a true venezuelan, one of my earliest memories in the kitchen is making arepas with my mom. when my family moved to the united states, i found myself cooking a lot more since both of my parents worked long hours in the restaurant industry.
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: