Cookstr‘s Kara Rota interviews Karen Page and Andrew Dornenburg for her podcast about “Finding Creativity in the Kitchen with Science and Intuition” and their latest book KITCHEN CREATIVITY, commenting:
“Is great cooking science, or is it an art? Andrew Dornenburg and Karen Page show how it’s both in their new book KITCHEN CREATIVITY, helping you bring creative tools into your home kitchen.”
Is great cooking science, or is it an art? Andrew Dornenburg and Karen Page show how it’s both in their new book KITCHEN CREATIVITY, helping you bring creative tools into your home kitchen. Andrew Dornenburg and Karen Page are the team behind the new book Kitchen Creativity: Unlocking Culinary Genius–with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs.
Shelf Awareness names “Our Favorite Cookbooks of 2017,” which include KITCHEN CREATIVITY, about which Sara Catterall writes:
Welcome to the Web site for Shelf Awareness: Daily Enlightenment for the Book Trade, the free e-mail newsletter dedicated to helping the people in stores, …
Rebekah Denn at the Seattle Times profiles chef-restaurateur Makini Howell of Plum Bistro, writing:
Outside Seattle, people see Howell as a chef with star power. Singer Stevie Wonder hired Howell as personal chef for his 2015 “Songs In The Key Of Life” tour. Queen Latifah invited Howell on her talk show to make BBQ oyster-mushroom burgers and dairy-free milkshakes. (“The only vegan-burger truck in the nation, and it’s run by a woman!” the Queen cheered on TV.) Actor Joaquin Phoenix blurbed her cookbook, “Plum” (Sasquatch Books, $29.95), as did Grammy-winners India.Arie and Common. (Full disclosure: I worked for Sasquatch on that cookbook’s editorial team, though I am not a Grammy winner.) Now, Howell joins a list of Seattle’s award-laden big names — Tom Douglas, Renee Erickson, Maria Hines, Holly Smith — cited in a heavy-hitting new book, KITCHEN CREATIVITY by Karen Page (Little, Brown & Co., $40) amassing wisdom from “the world’s most creative chefs.”
Makini Howell, the owner of a vegan mini-empire which includes Plum Bistro, Plum Burger and more, has been named one of the “world’s most creative chefs.” Share story Inside Seattle, you might hear of Makini Howell in low-key ways. The restaurateur’s mini-empire, a branch of her family’s vegan-food business, began in 2009 with Plum Bistro, an upscale restaurant on Capitol Hill.
Kristine Kierzek of the Milwaukee Journal Sentinel profiles the chef of Sargento’s Ulrich Koberstein, who mentions CULINARY ARTISTRY as the “cookbook he’ll never part with”:
“Cookbook he’ll never part with: You used to wait for cookbooks almost like an album. Probably the best one I ever bought is not a cookbook in the traditional sense, but an ingredient book: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. I picked up a copy when I was cooking in London.
When I came to America and started cooking at the Ritz-Carlton, that is what I picked up most. I’m on my third copy now. I bought my first copy in Books for Cooks, a great store in London.”
Fork. Spoon. Life. Ulrich Koberstein Born in Germany and raised in South Africa, Ulrich Koberstein has lived in eight countries. Of all the places he’s lived, he sees Wisconsin as the perfect place to raise his family. Koberstein first came to America 20 years ago to work for the Ritz-Carlton.
Uproxx‘s Christopher Osburn interviews bartender Cameron Holck of Portland, Oregon’s Urban Farmer on his cocktail inspirations — which leads him to mention THE FLAVOR BIBLE:
“From there, he builds a flavor profile around what he wants to highlight, using a methodical step-by-step approach (often using THE FLAVOR BIBLE as a reference). That helps him tie the drink into both a dynamic and focused occasion. ‘I use my knowledge of classics to balance new builds, but rely on my palate to tune each cocktail based on the ingredients I’m using.’”
If you have a basic knowledge of mixed drinks, you probably know all about the Manhattan, Old Fashioned, Negroni, Mojito, Margarita, and a bunch of other classic cocktails. If you visit any cocktail bar in the world, you can order these and hundreds of other mixed drinks and any decent bartender will have no problem making them for you.
Justina Fenberg at TheBerry.com names “18 Books That Make Such Awesome Gifts You’ll Be Tempted to Keep Them for Yourself” — including THE FLAVOR BIBLE.
Books tend to be a tricky thing to get someone. Do you get them so you like? A book they like? Something that looks pretty, or just seems useful to have. Fear not though, these selections are sure to please just about all tastes in reading.
University of the Sciences’ Jeanette McVeigh reviews KITCHEN CREATIVITY for Library Journal, awarding it a coveted starred review and writing, “At its most artistic, food preparation has the ability to engage the senses and stir emotions with memory. It combines the complexities of taste, the value of the best ingredients, and the motivation not just to be novel but classic. As practitioners of the art, famous and award-winning chefs defined “flavor” in Page’s THE FLAVOR BIBLE, and Parts 1 and 2 of this latest work provide a review of that title. In the third section, featured chefs such as Daniel Humm plumb the wellsprings of what constitutes culinary creativity. Readers of Page’s previous works know not to expect recipes. Instead, there are deconstructions and reconstructions of the familiar and the classic, such as tarte Tatin made savory with shallots. There are many lists: “best places for the best ingredients,” “classic cookbooks,” “foods by taste” (salt, acid, sweet, bitter, piquant, and umami/savory). All spur imagination. But it is the broader investigation of inspiration, with quotes from current researchers, that is at the heart of this work. VERDICT: Both useful and theoretical, this illustrated resource explores the territory of cuisine beyond the restraints of recipe.”
Below is a list of Nonfiction titles to be reviewed in the November 15, 2017, issue of Library Journal. These lists include pertinent publisher and bibliographic information for your convenience. Also included are titles recently reviewed as online-only Xpress Reviews. Starred reviews are indicated with **.