Flavored With History

November 15, 2008

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Ever since Adam first bit into that apple, flavor has had an astounding effect on mankind.  Listen in as the award-winning husband-and-wife team of Karen Page and Andrew Dornenburg speak about flavor pairings  in food and drink throughout history.

This talk is based on their new book, The Flavor Bible:  The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs...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, Culinary Artistry, 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.  

Recently cited as two of a dozen “international culinary luminaries” 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 winners 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.

 

Recorded Saturday, November 15, 2008 at Robert Morris College Institute of Culinary Arts.