Karen Page

Author profile

gender

female

website

http://www.becomingachef.com/

genre

Cooking, Food & Wine

About this author

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Karen Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards.

Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, established them as America's leading authorities on the subject of flavor development (FENI). Page passed the Court of Master Sommeliers introductory course examination.

A former restaurant chef, Dornenburg completed graduate studies with Madeleine Kamman at the School for American Chefs at Beringer Vineyards and earned his sommelier certificate from the Som...more

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Books by Karen Page

Average rating: 4.26 · 1,534 ratings · 178 reviews · 9 distinct works

	The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page, Andrew Dornenburg 4.28 avg rating — 1,014 ratings — published 2008 — 4 editions	My rating:
	The Food Lover's Guide to Wine by Karen Page, Andrew Dornenburg 4.00 avg rating — 9 ratings — published 2011 — 2 editions	My rating:
	Becoming a Chef by Andrew Dornenburg, Karen Page 3.66 avg rating — 83 ratings — 3 editions	My rating:
	Culinary Artistry by Andrew Dornenburg, Karen Page 4.47 avg rating — 193 ratings — published 1996 — 4 editions	My rating:
	What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg, Karen Page, Michael Sofronski (Contributor) 4.31 avg rating — 183 ratings — published 2006 — 3 editions	My rating:
	Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs by Andrew Dornenburg, Karen Page 3.65 avg rating — 20 ratings — published 1998	My rating:
	The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World by Andrew Dornenburg, Karen Page 3.89 avg rating — 9 ratings — published 2003	My rating:
	Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How!) to Enjoy America's Best by Andrew Dornenburg, Karen Page 3.00 avg rating — 6 ratings — published 2001	My rating:
	The Becoming: A Chef Journal by Andrew Dornenburg, Karen Page 0.00 avg rating — 0 ratings — published 1996 — 3 editions	My rating:

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Quotes by Karen Page

“I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC”
― Karen Page

tags: cooking , herbs , spices

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Karen Page

Author profile

combine editions
Books by Karen Page

Upcoming Events

Quotes by Karen Page

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Karen's Fans (1)

Karen Page

Author profile

combine editionsBooks by Karen Page

Upcoming Events

Quotes by Karen Page

Add New
Videos

combine editions
Books by Karen Page