Flavored With History

Presented by
Karen Page and Andrew Dornenburg
Authors, “The Flavor Bible”

Podcast by Chicago Amplified of WBEZ Chicago

Ever since Adam first bit into that apple, flavor has had an astounding effect on mankind. Please join us as the award-winning husband-and-wife team of Karen Page and Andrew Dornenburg speak about flavor pairings in food and drink throughout history. Their talk will be based on their new book, THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (Little, Brown; 380 pages; $35). This is a unique tome, in that it doesn’t contain a single recipe. Rather, it provides inspiration for the creation of an unlimited number of dishes. One of their first books, CULINARYARTISTRY, offered a groundbreaking approach to the idea of flavor pairings and garnered astounding sales of more than 100,000 copies; the book is said to have revolutionized the way leading chefs cook, including Chicago’s Grant Achatz of Alinea, who claims it is his most used cookbook. THE FLAVOR BIBLE has already been described as “CULINARY ARTISTRY on steroids. (To help illustrate the concepts in the book, Chef Jennifer Bucko Lamplough, Associate Dean at Robert Morris College, and her students, will present a sampling of dishes inspired by the The Flavor Bible–during a book signing and complimentary reception immediately following the event))
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Recently cited as two of a dozen “international culinaryluminaries” along with Alice Waters, and Tim and Nina Zagat, Page and Dornenburg have written several other groundbreaking books chronicling America’s culinary revolution. What to Drink with What you Eat, Becoming a Chef, Dining Out, and the New American Chef were all winner of or finalists for James Beard, IACP and Gourmand World Cookbook awards. Last year, the couple were named weekly wine columnists for the Washington Post. Karen Page is a graduate of Northwestern University and Harvard Business School, and Andrew Dornenburg has cooked professionally in leading restaurants in New York and Boston.  Their web site is http://www.becomingchef.com

Program hosted at Robert Morris College Institute of Culinary Arts.