Media Mentions

Nov 29, 2017:

Cookstr Podcast on “Finding Creativity In The Kitchen” via KITCHEN CREATIVITY

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.”

Finding Creativity in the Kitchen with Science and Intuition

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.

Nov 28, 2017:

Shelf Awareness: KITCHEN CREATIVITY One of “Our Favorite Cookbooks of 2017”

Shelf Awareness names “Our Favorite Cookbooks of 2017,” which include KITCHEN CREATIVITY, about which Sara Catterall writes:

“Recipes are a good place for anyone to start cooking, but it can be more rewarding to learn how to cook inventively to please your tastes, with the best ingredients available to you. Food writer Karen Page (THE FLAVOR BIBLE) has written many acclaimed books with photography by her husband, Andrew Dornenburg. In KITCHEN CREATIVITY she compiles the advice of successful chefs, and studies how they manage their creative lives. Sections discuss techniques, how flavors and textures work together, and how to invent new dishes. In sidebars and subsections, Page offers a five-step creative process, historical origins of flavor combinations, sources for the best ingredients, book recommendations and lists of award-winning chefs and restaurants. An encyclopedia-style section is meant to spark ideas with entries such as Altitude, Enneagrams and Summer. This book will appeal to cooks at every level, and those interested in creativity, whatever the medium.  Discover: A top food writer presents the creative lives and technical advice of professional chefs in this combination creativity study and cooking manual.”

Shelf Awareness for Readers for Tuesday, November 28, 2017

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, …

Nov 21, 2017:

Seattle Chef Makini Howell Featured in KITCHEN CREATIVITY

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.”

Chef Makini Howell: ‘I’ve worked really hard to make veganism something delicious’

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.

Nov 17, 2017:

Milwaukee Chef On His Third Copy of Beloved CULINARY ARTISTRY

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.”

Wisconsin is home for Sargento’s German-born chef

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.

Nov 17, 2017:

Portland Bartender Uses THE FLAVOR BIBLE As A Reference

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.’”

A Beloved Bartender Sends You Into The Weekend With The ‘Mayan Bulldog’

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.

Nov 17, 2017:

Gift THE FLAVOR BIBLE — Though You’ll Be Tempted To Keep It for Yourself!

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. 

18 books that make such awesome gifts you’ll be tempted to keep them for yourself

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.

Nov 15, 2017:

Library Journal Awards KITCHEN CREATIVITY Starred Review

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.”

LJ Nonfiction | Review Alert, November 15, 2017

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 **.