Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.
Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.
One of Food + Wine's Best Cookbooks of All Time
One of the Washington Post's "Best Cookbooks of 2014"One of
Bloomberg's "The Season's Cookbook Hits" One of the Chicago
Tribune's "10 Favorite Cookbooks of The Season" One of Chow.com's
"10 New Fall Cookbooks We Love" One of the Detroit Free Press's "10
Favorite Cookbooks of the Season" One of Food & Wine Magazine's
"Exceptional Cookbooks" of the Season One of The Globe & Mail's "20
Best Cookbooks of 2014"One of "Good Food" on KCRW/NPR's "Best
Cookbooks of 2014" One of the Houston Chronicle's "10 Best
Cookbooks" of the Season One of the Miami Herald's "10 Cookbook
Treats Filled With Delectable Eats" One of the Pittsburgh
Examiner's "Best Cookbooks to Give for 2014" Honorable Mention for
Philadelphia Daily News' "Top 10 Vegan Cookbooks of 2014"
Recommended in Foodista's 2014 Holiday Gift Guide
Recommended in ManhattanUsersGuide.com's 2014 Holiday Gift Books
Guide
"Not just for vegetarians, The Vegetarian Flavor Bible functions
like a dictionary for flavor pairings and combinations across any
type of produce you can think of, including things like nuts,
spices, and herbs.... Simply look up your ingredients, and you'll
find a wealth of sweet and savory applications. Each entry
highlights complementary flavors, including things like cheese and
meats, for a fully composed dish."--Food and Wine
"I'm beyond impressed--I'm blown away by this book."--Evan Klelman,
host of "Good Food" on KCRW, Souther California's flagship NPR
affiliate
"The Vegetarian Flavor Bible underscores the fact that not only is
a plant-based diet better for your health, for the animals, and for
the planet, it's an extraordinarily flavorful and satisfying way to
eat, too."--Neal D. Barnard, MD, founder and president of the
Physicians Committee for Responsible Medicine and author of Power
Foods for the Brain and Dr. Neal Barnard's Program for Reversing
Diabetes
"The Vegetarian Flavor Bibleis that beautiful best friend who knows
absolutely everything. From nutrition to food history to flavor
pairing, this book will answer all your questions about a
plant-based diet. But what's even more important is that it does so
deliciously and joyfully."--Isa Chandra Moskowitz, author of Isa
Does It, Veganomicon, and Vegan with a Vengeance, and contributor
to Forks Over Knives: The Cookbook
"A new landmark cookbook"--Grant Butler, The Oregonian
"Although I am not entirely vegetarian (allowing for lapses and
dinner parties) I am inspired by this book. What a helpful guide to
anyone who is at a loss when approaching an unfamiliar plant, be it
vegetable, fruit, legume, or or grain."--Deborah Madison, author of
The New Vegetarian Cooking for Everyone
"Amazing...Really well-researched...A must."--Patrick Knight,
Meatfree Everyday
"As a chef-restaurateur, I've used The Flavor Bible for years as an
idea starter when coming up with new dishes. I know our mixologists
find it just as helpful when they're creating new cocktails. The
Vegetarian Flavor Bible is going to be invaluable at the
restaurant, and I plan to keep a copy at home, too. Bravo!"--Tal
Ronnen, author of The Conscious Cook, chef and founder at
Crossroads (Los Angeles)
"Brilliant."--Gael Greene, Insatiable Critic
"Encyclopedic...It's all in here...A lovely gift."--Pete Mulvihill,
Green Apple Books (PW's "2014 Bookseller of the Year")
"Epic."--Molly Woodstock, Portland Monthly
"Essential"--Shauna James Ahern, Gluten-Free Girl
"Expansive, immersive, [and] innovative."--Leonard Lopate, host of
"The Leonard Lopate Show" on WNYC, NYC's flagship NPR
affiliate.
"If you thought eating vegetarian or vegan meant sacrificing
flavor, think again."--Kristen Bell, award-winning actress
"Impressive."--Emily Dwass, LA Weekly
"Karen Page and Andrew Dornenburg are experienced professionals who
offer an excellent guide to common questions about using a
whole-food, plant-based diet for all those who care about their
health and the health of their family, their friends, and everyone
else who will listen. This is an excellent resource." --T. Colin
Campbell, PhD, coauthor of The China Study and Whole, and Jacob
Gould Schurman Professor Emeritus of Nutritional Biochemistry at
Cornell University
"Open this book to just about any page and you will find yourself
in an orchard of inspiration and useful information organized from
every angle: seasons, flavors, ethnic tradition, ingredient
affinities. The logic of delicious plant food cookery is ripe for
the picking- accessible, instructional, and even playful. Karen
Page's thorough, generous message is an intuition booster for every
level of experience, and Andrew Dornenburg's beautiful images will
make it all feel magical and pull you in, guaranteed."--Mollie
Katzen , author of The Heart of the Plate and The Moosewood
Cookbook
"The most useful book I've encountered in years."--Chris
Nuttall-Smith, The Globe and Mail
"Unbelievable.... A fabulous book."--Marilu Henner, host of "The
Marilu Henner Show"
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