Karen Page, "The Vegetarian Flavor Bible"

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.

Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings.
The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

 

Karen Page and Andrew Dornenburg are currently collaborating as author and photographer on THE VEGETARIAN FLAVOR BIBLE (Little, Brown; Oct. 2014), which is based on interviews with dozens of America's leading vegetarian and vegan chefs and features the herbs, spices, and other seasonings that best enhance the flavor of hundreds of plant-based foods such as vegetables, fruits, legumes, grains, nuts, and seeds.

The couple co-authored THE FOOD LOVER'S GUIDE TO WINE (Little, Brown; 2011), which was honored in March 2012 at the Gourmand World Cookbook Awards in Paris as "Best in the World" in its category and in April 2012 as a Nautilus Book Award winner. It was also a Finalist for the 2012 James Beard Book Award, and for the 2012 IACP Book Award. THE FOOD LOVER'S GUIDE TO WINE was named the "#1 Wine Book of 2011" based on 195 year-end "Best of" lists (including those of the Chicago Tribune, Huffington Post, LA Weekly, Minneapolis Star Tribune, Philadelphia Inquirer, San Francisco Chronicle, Vancouver Sun, and the Wall Street Journal) compiled by the website EatYourBooks. Popular wine blogger Tom Wark of Fermentation described it as "The best wine book I'd laid my eyes on in a very long time...Original...Enlightening and entertaining."

Page and Dornenburg's groundbreaking 2008 book THE FLAVOR BIBLE has been cited as one of the best cookbooks of the past 100 years. Winner of both the 2009 James Beard Book Award for Best Book: Reference and Scholarship and the 2010 Nautilus Book Award, it was featured on both "Today" and "Good Morning America" as one of the year's best cookbooks, as well as in an eight-page feature in Oprah Winfrey's O magazine. In 2011, THE FLAVOR BIBLE was named by Forbes columnist Alex Munipov as one of the "10 Best Cookbooks in the World" of the past century. In 2012, Cooking Light magazine named THE FLAVOR BIBLE to its list of "The Top 100 Cookbooks of the Last 25 Years," and in 2013, Powell's Books named it one of the "20 Best All-Around Cookbooks." eCookbooks.com named it "One of the most important cookbooks of the past 30 years: 1980-2010," and Amazon.com's cookbook editor named it "One of the best Cookbooks of the Decade: 2000-2009."

Their book WHAT TO DRINK WITH WHAT YOU EAT was named the 2007 International Association of Culinary Professionals (IACP) "Cookbook of the Year" and Georges Duboeuf "Wine Book of the Year" as well as winner of a Gourmand World Cookbook Award. An iPhone app based on the book is available on iTunes.

Page and Dornenburg's other titles, which have cumulatively sold hundreds of thousands of copies, include BECOMING A CHEF, winner of the 1996 James Beard Book Award for Best Writing on Food; CULINARY ARTISTRY, a groundbreaking cult favorite of professional chefs and serious home cooks around the globe and the first known reference on flavor compatibility; DINING OUT, a 1999 Finalist for both the IACP and James Beard Awards and a winner of the Gourmand World Cookbook Award; CHEF'S NIGHT OUT, named the year's #1 book on FabulousFoods.com; and THE NEW AMERICAN CHEF, a 2004 IACP Cookbook Award Finalist.

The married couple lives in New York City, and posts on their website at KarenAndAndrew.com, on Twitter @KarenAndAndrew and on Facebook at www.facebook.com/KarenAndAndrew.

 

 

 

 

This event is co-sponsored by FoodWorks and Your Kitchen Deli.

 

 

 

This event is free, click here to reserve your seats!

Event Date: 
Tuesday, November 11, 2014 - 7:00pm
Event address: 
768 Boston Post Rd.
06443 Madison
us
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 Cover Image
By Karen Page, Andrew Dornenburg (Photographs by)
$40.00
ISBN: 9780316244183
Availability: Usually Ships in 1-5 Days
Published: Little, Brown and Company - October 14th, 2014