Andrew Dornenburg





Andrew Dornenburg

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About this author

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


Average rating: 4.26 · 1,536 ratings · 178 reviews · 10 distinct works
Culinary Artistry
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4.47 of 5 stars 4.47 avg rating — 193 ratings — published 1996 — 4 editions
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What to Drink with What You...
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4.31 of 5 stars 4.31 avg rating — 183 ratings — published 2006 — 3 editions
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Becoming a Chef
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3.66 of 5 stars 3.66 avg rating — 83 ratings3 editions
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Dining Out: Secrets from Am...
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3.65 of 5 stars 3.65 avg rating — 20 ratings — published 1998
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The New American Chef: Cook...
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3.89 of 5 stars 3.89 avg rating — 9 ratings — published 2003
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Chef's Night Out: From Four...
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3.0 of 5 stars 3.00 avg rating — 6 ratings — published 2001
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The Becoming: A Chef Journal
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0.0 of 5 stars 0.00 avg rating — 0 ratings — published 1996 — 3 editions
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The Flavor Bible: The Essen...
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4.28 of 5 stars 4.28 avg rating — 1,014 ratings — published 2008 — 4 editions
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The Food Lover's Guide to Wine
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4.0 of 5 stars 4.00 avg rating — 9 ratings — published 2011 — 2 editions
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Cook Essent/ Becoming Chef Set
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0.0 of 5 stars 0.00 avg rating — 0 ratings
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