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Karen Page

Goodreads Author

Website

http://www.becomingachef.com/

Genre

Cooking, Food & Wine

Member Since

October 2017

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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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Average rating: 4.05 · 21,303 ratings · 450 reviews · 17 distinct works • Similar authors

	The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page (Goodreads Author), Andrew Dornenburg 4.01 avg rating — 17,553 ratings — published 2008 — 13 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs 4.35 avg rating — 359 ratings — published 2014 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Food Lover's Guide to Wine by Karen Page (Goodreads Author), Andrew Dornenburg 4.32 avg rating — 88 ratings — published 2011 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs 4.14 avg rating — 70 ratings — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Nursing the Acutely Ill Adult Case Book 4.60 avg rating — 10 ratings — published 2012 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	My Life Across the Table: Stories from a Psychic's Life 4.13 avg rating — 8 ratings — published 2013	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Secrets of Harvard Superstars it was amazing 5.00 avg rating — 2 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Social, Emotional and Behavioural Development: The Journey Into an Educational Setting 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	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 (Goodreads Author), Michael Sofronski (Contributor) 4.33 avg rating — 927 ratings — published 2006 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs by Andrew Dornenburg, Karen Page (Goodreads Author) 3.52 avg rating — 48 ratings — published 1998	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Karen Page rated a book it was amazing Creating Minds: An Anatomy of Creativity as Seen Through the Lives of Freud, Einstein, Picasso, Stravinsky, Eliot, Graham, and Gandhi by Howard Gardner	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:38PM · like
Karen Page rated a book it was amazing Chez Panisse Menu Cookbook by Alice Waters	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
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Karen Page rated a book it was amazing Mastering the Art of French Cooking: Vol. 2 by Julia Child	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:37PM · like · preview book See a Problem? We’d love your help. Let us know what’s wrong with this preview of Mastering the Art of French Cooking by Julia Child. Problem: Details (if other): Thanks for telling us about the problem. Not the book you’re looking for? Preview — Mastering the Art of French Cooking by Julia Child <iframe id="wrongBookKindlePreviewScreen">
Karen Page rated a book it was amazing Larousse Gastronomique: The World's Greatest Culinary Encyclopedia by Larousse	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:37PM · like
Karen Page rated a book it was amazing Jacques Pépin's Complete Techniques: Featuring More Than 1,000 Cooking Methods and Recipes, in Thousands of Step-by-Step Photographs by Jacques Pépin	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:37PM · like
Karen Page rated a book it was amazing The New Making of a Cook: The Art, Techniques, and Science of Good Cooking by Madeleine Kamman	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:37PM · like
Karen Page rated a book it was amazing The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World by Andrew Dornenburg	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:36PM · like
Karen Page rated a book it was amazing Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs by Andrew Dornenburg	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:36PM · like
Karen Page rated a book it was amazing Becoming a Chef by Andrew Dornenburg	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:36PM · like
Karen Page has read Mastering the Art of French Cooking: Vol. 2 by Julia Child	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
Oct 13, 2017 01:36PM · like · preview book See a Problem? We’d love your help. Let us know what’s wrong with this preview of Mastering the Art of French Cooking by Julia Child. Problem: Details (if other): Thanks for telling us about the problem. Not the book you’re looking for? Preview — Mastering the Art of French Cooking by Julia Child <iframe id="wrongBookKindlePreviewScreen">

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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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“quinoa + bell peppers + carrots + parsley + rice vinegar + sesame oil/seeds”
― Karen Page, The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

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“once we wanted to make a cookie with a really concentrated flavor. So, we threw cookies into the dehydrator, and turned them into powder. This created a new building block for flavor. [Instead of the flour you would normally use in your dough,] you weigh the powdered cookies out as your starch in your normal cookie recipe. But this starch is now a carrier of flavor for the end product—so the resulting cookie now tastes more like it “should” than it would have just using regular flour.”
― Karen Page, The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

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