Karen Page

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Karen Page

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October 2017


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
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Average rating: 4.05 · 24,555 ratings · 491 reviews · 19 distinct worksSimilar authors
The Flavor Bible: The Essen...

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4.01 avg rating — 20,646 ratings — published 2008 — 16 editions
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The Vegetarian Flavor Bible...

4.34 avg rating — 427 ratings — published 2014 — 7 editions
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The Food Lover's Guide to Wine

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4.27 avg rating — 92 ratings — published 2011 — 6 editions
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Kitchen Creativity: Unlocki...

4.24 avg rating — 91 ratings4 editions
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Nursing the Acutely Ill Adu...

4.55 avg rating — 11 ratings — published 2012 — 6 editions
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My Life Across the Table: S...

4.11 avg rating — 9 ratings — published 2013
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La grammatica dei sapori VEG

it was amazing 5.00 avg rating — 3 ratings
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Secrets of Harvard Superstars

it was amazing 5.00 avg rating — 2 ratings
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Social, Emotional and Behav...

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How Office Assistants Swear...

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More books by Karen Page…
Quotes by Karen Page  (?)
Quotes are added by the Goodreads community and are not verified by Goodreads. (Learn more)

“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

“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

“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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