The website CheatSheet.com mentions WHAT TO DRINK WITH WHAT YOU EAT in an article on “7 Perfect Cocktails to Serve At Your Next Cookout”: “…Mixed drinks a fun addition to many backyard get-togethers….If you take two seconds to think about what you drink instead of just grabbing what’s handy, you’re going to increase your enjoyment exponentially,’ Karen Page, author of WHAT TO DRINK WITH WHAT YOU EAT, told Epicurious.”
CIA graduate Carolyn who runs the blog VeganEaten.com mentions THE FLAVOR BIBLE in a blog post on acidity, writing, “To get a strong hit of acid, you would need to use regular lemon to bump up the Meyer lemon juice, or embrace it, and make it the star of your dish. One of my favorite resources, THE FLAVOR BIBLE, recommends it as an accompaniment to the flavor of other citrus, as an addition to cream, or sugar, but I have seen it used successfully in a “relish”, essentially a combination of tons of chopped herbs, the pulp of the lemons, and some olive oil. Now tell me that doesn’t sound good on top of some grilled tofu, corn, or fish!”
Kristi Rimkus aka Mother Rimmy blogs about making Oatmeal Cookies and gives a shout-out to THE FLAVOR BIBLE: “As I mixed the oats into a dough, I considered the combination of lemon and blueberries (a classic according to my go-to resource for ingredient information, THE FLAVOR BIBLE), and decided to drizzle fresh lemon into the bowl.”
China’s leading bar industry magazine Drink mentions THE FLAVOR BIBLE in an article featuring head mixologist at Atmosphere in Beijing, Attila Balint, who discovers a shape-shifting, five-flavoured medicinal berry that lends itself nicely to a cranberry-rye sour.
Jonathan Deutsch, PhD, writes about seasonal soups for Restaurant Business, and gives a shout-out to THE FLAVOR BIBLE, closing his piece with the advice, “A good source for flavor combinations is still Karen and Page and Andrew Dornenburg’s THE FLAVOR BIBLE.”
Lisa D. Katic, RD, mentions using THE FLAVOR BIBLE as a way to reduce food waste in her column on Phil Lempert’s SupermarketGuru.com, writing, “According to the National Restaurant Association’s ‘What’s Hot 2015’ list, food waste ranks nine out of the top 20 food trends to watch this year….Ditch the Recipe. Learn to cook without a recipe and establish cooking habits that focus on flavor profiles instead of exact amounts of ingredients. This will allow you to always use what you already have in your pantry or fridge instead of buying new ingredients for the latest recipe. Recipes can be tricky, as you may only need a very small amount of an ingredient; e.g., chilies or tomato paste. Trying to figure out what to do with the remaining portions can be frustrating to the cook and will often times never be used again. THE FLAVOR BIBLE, by Karen Page and Andrew Dornenburg, encourages free-style and more intuitive cooking using complimentary flavors and techniques; a good resource for those wanting to dump the recipe route and go free-style in the kitchen.”
The Lynchburg (VA) Community Market blog mentions THE FLAVOR BIBLE as a favorite resource, writing, “The peach is something so delicious and amazing that for a lot of us it marks the beginning of summer! … Below you’ll find some of its flavor affinities (found in THE FLAVOR BIBLE of course).”