The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Available

Product Details

Price
$45.00  $41.85
Publisher
Little Brown and Company
Publish Date
Pages
392
Dimensions
7.8 X 10.1 X 1.7 inches | 2.8 pounds
Language
English
Type
Hardcover
EAN/UPC
9780316118408

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About the Author

Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.

Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.

Reviews

Oprah Winfrey in O Magazine
The Flavor Bible...is amazing. Sandra Lee on the Today Show, on her favorite books for holiday gifting
Sara Moulton on Good Morning America
Lucinda Scala Quinn on Martha Stewart Living Radio
I love The Flavor Bible...[One of 19] must-have food books [of all time] Ellen Rose on NPR's Good Food
People
Newsweek
Associated Press
Publishers Weekly
Library Journal
Booklist
Emily Nunn in The Chicago Tribune
"Andrew Dornenburg and Karen Page are accomplished authors, respected food authorities, and industry leaders with exceptional talent and vision in writing some of the industry's most well-respected books."--Culinary Institute of America
"Andrew Dornenburg and Karen Page's books have enriched the fount of culinary knowledge. They move the culinary culture forward thoughtfully and intelligently... They've done a marvelous job of making the history, culture, and even science of food compelling."--Mia Stainsby, Vancouver Sun