“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.
BinWise.com‘s Joshua Weatherwax compiles a list of the “15 Best Wine Books: Learn About Wine” — upon which WHAT TO DRINK WITH WHAT YOU EAT appears as “the pinnacle of food-related wine books.”
James Beard Award winner authors Karen Page and Andrew Dornenburg put together this award-winning comprehensive guide to food-wine pairs. This knowledgeable duo has gone further than anyone else and compiled a list of the best food pairings for wine, coffee, tea, and more. Using their knowledge as world-class sommeliers, the pair have created a book that’s just as useful for professionals as it is for novices. You’ll never again question whether a particular red wine goes with the chicken you’re having for dinner. WHAT TO DRINK WITH WHAT YOU EAT is the pinnacle of food-related wine books. As a bartender, this book is vital in learning how to sell wine.
Books for beginners, books for experts, books for traveling, books for cooking, wine books everywhere on every subject! There have been thousands of books published covering nearly every aspect of wine you can think of. It can be difficult to sort through them all to find the gems that are actually worth reading.
World’s Best Bars starts a new profile series “Meet the Shakers” starting with acclaimed bartender Tiffanie Barriere — who is asked her advice for aspiring bartenders and mentions THE FLAVOR BIBLE:
Q. What advice would you give to someone just starting out?
A. …Write down flavors by seasons. It will help with seasonal cocktails. Buy a FLAVOR BIBLE.
Welcome to “Meet the shakers”, our new interview series spotlighting the movers and shakers who help make the bar world… Welcome to “Meet the shakers”, our new interview series spotlighting the movers and shakers who help make the bar world a more inclusive space for all.
LA Weekly‘s Michelle Stueven interviews Chef Jason Fullilove on the passing of his mentor Mark Peel, whom he first read about in CULINARY ARTISTRY:
The Pasadena native and father of five was a mentor to many young chefs, including Jason Fullilove, who shared his memories of Peel with L.A. Weekly:
“In 2005, I was a chef in New York City and came across a book titled CULINARY ARTISTRY, which consistently referenced Mark Peel. After reading about him I knew I wanted to work for a chef with his culinary background and expertise. I moved to California in 2009 and by chance, I had the opportunity to work with Mark. Working with him changed my life forever.
Ron Kaman of AwesomeEarthKind.com asked Chef Chris Galarza of Forward Dining Solutions to recommend a book, and his two picks included THE FLAVOR BIBLE.
What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC – AWESome EarthKind
Quantum Quote: “Be the change you want to see in the world,” Gandhi said. So whatever it is you don’t like, instead of complaining about it, do something about it. Live that change!” – Chef Chris Galarza Did you know that cooking with gas can produce unhealthy levels of carbon monoxide?
Los Angeles Times restaurant critic Bill Addison shares his appreciation of LA chef Mark Peel, co-founder of Campanile restaurant — and references our book DINING OUT:
His legacy also continues in subtler ways. In 1998, four years before I became a restaurant critic, a book called DINING OUT, written by Andrew Dornenburg and Karen Page, was published. It details the history of American restaurant criticism and contains dozens of interviews with writers, chefs and other figures the authors call the “food intelligencia.” As someone working in restaurants who wanted to write about them, I read the book over and over.
An interview with Peel on Pages 112 and 113 has stayed with me for nearly 25 years. It’s framed in a box with the title “Is the Customer Always Right?” Peel tells the story of putting a pulled-chicken sandwich on the lunch menu at Campanile that was tossed with aioli and served with bacon. L.A. being L.A., customers right away requested the sandwich minus aioli and bacon — and then complained about it being awful. Peel urged the servers to gently steer customers to other choices if they didn’t want those elements in their lunch, which led to one diner yelling obscenities at the staff, indignant over the idea that a chef’s aesthetic might take precedence over the wishes of a customer.
Peel details his reasoned response: “We are not trying to force you to eat something you don’t want; we are trying to offer you something that will make you happy and is the best we can do.” He finishes with this sentiment: “You have to make your customers happy, or you are not going to stay in business. But on the other hand, I think there comes a point where you have a duty to your staff to support them when a customer is clearly wrong.”
This can still be a touchy subject, the sometimes uneasy symbiosis among chef, wait staff and diner. But at a time when the COVID-19 pandemic revealed the fragility of the restaurant industry and many operators are struggling to restaff and think through how to support their employees, Peel’s honesty (his admissions were nervy by 1998 standards) has a relevance that transcends generations and platitudes.
If you whittle down the list of restaurants that shaped modern Los Angeles dining culture – the places where the now-stereotypes of California cooking were once fresh revelations, from which influences continue to ripple even if younger generations have no knowledge of their origins – Campanile…
Chilled magazine’s Sophia Devito interviews bartenders on their influences, and San Diego’s Antonio Gonzales recommends THE FLAVOR BIBLE, which is also mentioned by Las Vegas’s Rebecca Ahnert and New York’s Christopher Lockwood:
Antonio Gonzales from San Diego
Tip: Read THE FLAVOR BIBLE! Go out and talk to a bartender on a slow night and pick their brains. Compete to challenge yourself. Cook at home and play with flavors!
We asked bartenders across the country for their top ticks and tips for improving their mixing skills. As with everything, there is always room for improvement. Whether you are looking to learn something new or want a refresh before heading back into the bar scene, these tips will help.
Kate Arends of WitAndDelight.com shares “11 Secret Ingredients to Add to Your Cooking Routine,” which include THE FLAVOR BIBLE:
If you are looking to get creative with ingredients in the kitchen and want to experiment with flavor, I recommend purchasing THE FLAVOR BIBLE to study how flavor profiles work and understand how salt, acid, heat, and umami flavors are all levers to pull and tweak when getting creative in the kitchen. Happy cooking!
As previously seen on Wit & Delight Editor’s Note: As we approach the official start of summer, our current cooking approach tends to be driven mostly by simplicity and ease. But that doesn’t mean we can’t infuse unique ingredients into our recipes to give them a bit of extra oomph (and a LOT of additional flavor).
Karen Page and Andrew Dornenburg and their books have been featured extensively in countless global, national, and regional media, including: