About this item
How does one get to be a great cook--the kind who can walk into a kitchen and create a dish from scratch and know exactly how to make it taste delicious?In this extraordinary new exploration of culinary greatness, Karen Page reveals the secrets and techniques that the best chefs use to create memorable, delicious meals. For professional and home cooks alike, Page shows how we can all answer a universal question: How do I cook something new tonight?As Page shows, good cooking is not just the right recipe or ingredients: it's a mental approach we can all cultivate--and on the subject of such "food IQ," Karen Page's insight is unrivaled. She will supplement her two decades of culinary experience with more than a hundred interviews with leading chefs from around the world.Page's books display a profound intelligence and intuition about the world of food, chefs, and cooking-and they are supported by an extraordinary set of personal and professional connections. Page has anticipated or created culinary trends from her very first book, and KITCHEN CREATIVITY will lead cooks of all kinds to greater skill and creativity.
About the Author
"Karen Page, along with her husband Andrew Dornenburg, has written some of the most important books on food and cooking."
--Evan Kleiman, host of "Good Food" on KCRW, Southern California's flagship NPR affiliate
"The definitive food writing duo....Perhaps the most influential and important of all food writers working today."
--Jennifer English, James Beard Award-winning radio host, KLAV Radio
"I think THE FLAVOR BIBLE should be in every kitchen today....A perfect book....Beautifully written...I take my hat off."
--Chef Michel Roux, of the first Michelin three-star restaurant in Britain
Karen Page and Andrew Dornenburg are currently collaborating as author and photographer on KITCHEN CREATIVITY (Little, Brown) , which picks up in its study of culinary creativity where the duo's groundbreaking books CULINARY ARTISTRY (1996) and THE FLAVOR BIBLE (2008) left off.
Page wrote and Dornenburg photographed THE VEGETARIAN FLAVOR BIBLE (Little, Brown; 2014) , which the Los Angeles Times named one of the top five best-reviewed cookbooks of the year, based on a study of 300 media conducted by EatYourBooks.com. Other media citing it as one of the year's best cookbooks included Bloomberg, the Chicago Tribune, Detroit Free Press, Foodista.com, Food & Wine, Ft. Worth Star-Telegram, The Globe & Mail, Houston Chronicle, KCRW's "Good Food," Miami Herald, Philadelphia Daily News, Tablehopper.com, Washington Post, and WBEZ's "Chewing the Fat." It was recognized as the year's Best Vegetarian Cookbook in the United States at the 2015 Gourmand World Cookbook Awards.
Previously, the couple co-authored THE FOOD LOVER'S GUIDE TO WINE (Little, Brown; 2011) , which was honored in March 2012 at the Gourmand World Cookbook Awards in Paris as "Best in the World" in its category and in April 2012 as a Nautilus Book Award winner. It was also a Finalist for the 2012 James Beard Book Award, and for the 2012 IACP Book Award. THE FOOD LOVER'S GUIDE TO WINE was named the "#1 Wine Book of 2011" based on 195 year-end "Best of" lists (including those of the Chicago Tribune, Huffington Post, LA Weekly, Minneapolis Star Tribune, Philadelphia Inquirer, San Francisco Chronicle, Vancouver Sun, and the Wall Street Journal) compiled by the website EatYourBooks.com. Popular wine blogger Tom Wark of Fermentation described it as "The best wine book I'd laid my eyes on in a very long time...Original...Enlightening and entertaining."
Page and Dornenburg's groundbreaking 2008 book THE FLAVOR BIBLE has been cited as one of the best cookbooks of the past 100 years. Winner of both the 2009 James Beard Book Award for Best Book: Reference and Scholarship and the 2010 Nautilus Book Award, it was featured on both "Today" and "Good Morning Americ
