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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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Karen Page’s books

Average rating: 4.05 · 24,555 ratings · 491 reviews · 19 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 — 20,646 ratings — published 2008 — 16 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 4.34 avg rating — 427 ratings — published 2014 — 7 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 4.27 avg rating — 92 ratings — published 2011 — 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
	Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs 4.24 avg rating — 91 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 4.55 avg rating — 11 ratings — published 2012 — 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
	My Life Across the Table: Stories from a Psychic's Life 4.11 avg rating — 9 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
	La grammatica dei sapori VEG it was amazing 5.00 avg rating — 3 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
	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
	How Office Assistants Swear Coloring Book: A Funny Holiday Christmas Gift For Office Assistants with Laugh Out Loud Coloring Pages For Stress Relief And Relaxation 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

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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

2 likes

“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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“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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