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.
A former Washington Post wine columnist, she 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.
"An instant classic, the rare book that helps the creator learn to
think, not just do."--Seth Godin, New York Times bestselling author
of Linchpin
"Utter genius... if Leonardo da Vinci wrote a book on culinary
creativity in 2017, this would be it."--Michael Gelb, New York
Times bestselling author of How to Think Like Leonardo da Vinci and
The Art of Connection
"Kitchen Creativityis a book we would love to have written. A
delectable mix of sensuality, intellect, insight and surprise that
reveals not only the secrets of creative chefs, but of creativity
itself."--MacArthur fellow Robert Root-Bernstein and Michele
Root-Bernstein, authors of Sparks of Genius: The 13 Thinking Tools
of the World's Most Creative People
"An incredible reference for home cooks, young chefs, and seasoned
pros alike. Kitchen Creativity should be in everyone's
library."--Eric Ripert, Chef and Co-owner, Le Bernardin
"Forget recipes. This whimsical book aims to unleash your kitchen
creativity by talking about flavors and their combinations,
techniques and ingredients. Learn what inspires top chefs to create
their own dishes in interviews with chefs like Dan Barber, Daniel
Boulud, Amanda Cohen, and Eric Ripert."--Forbes
"In Kitchen Creativity [Page] compiles the advice of successful
chefs, and studies how they manage their creative lives... this
book will appeal to cooks at every level, and those interested in
creativity, whatever the medium."--Shelf Awareness
"Just as The Flavor Bible and Culinary Artistry have been
invaluable to chefs and cooks navigating the world of flavor,
Kitchen Creativitypromises to guide them insightfully and
inspirationally through the creative process--mindful of the fact
that this is something that should always be fun."--Marcus
Samuelsson, chef-owner of several restaurants including Red
Rooster, Ginny's Supper Club, and Streetbird, and New York Times
bestselling author of Yes, Chef
"Karen Page and Andrew Dornenburg have dedicated their storied
careers as gastronomic scribes--diligently researching and
documenting the culture, history, science, and techniques of
cooking. Not surprisingly, each one of their acclaimed books has
become a must-read for professional chefs and home cooks alike.
Their latest, Kitchen Creativity, proudly joins the
family--generously ladling practical advice towards acing the art
of culinary innovation, imbuing the reader with newfound
confidence, skill, and inspiration. No doubt it will become
essential in my own collection!"--Danny Meyer, CEO, Union Square
Hospitality Group, and New York Times bestselling author of Setting
the Table
"Karen Page has grasped the secrets and joys of food like no other.
Kitchen Creativity is a delight of insight and inspiration that
will do more than enrich your table... it will enrich your
life."--Shoshanna Zuboff, Harvard Business School professor and
author of Master or Slave? The Fight for the Soul of our
Information Civilization
"Karen Page... achieves a substantial feat in condensing what
motivates dozens of America's greatest chefs, including Jose
Andres, Patrick O'Connell of the Inn at Little Washington, and
Rasika's Vikram Sunderam."--Washington Post
"Page gathers insights both philosophical and practical from famed
chefs... [and] points out the patterns in how great dishes come
about, encouraging readers to recognize the pressures and accidents
that often result in something wonderful, as well as the
self-reflection and experimentation required to get you
there."--Maggie Hoffman, Plate
"The hardest question I've ever been asked is: 'How do you teach
someone to be creative?' Now I have a resource I can wholeheartedly
recommend!"--Michael Nischan, founder and CEO of Wholesome Wave and
2015 James Beard Foundation Humanitarian of the Year
"This splendid book is the perfect roadmap for a young chef to
attain culinary stardom. First, follow the great classic cooks by
imitating them. Second, massage that knowledge to fit your palate
and esthetic sense. Third and finally, become yourself."--Jacques
Pepin, author of A Grandfather's Lesson, Emmy Award-winning
television host, and recipient of France's Legion d'Honneur
"Who was that visionary who first intuited that the tasteless red
berry on the bush, if processed just right, could burst into
coffee? Who made that first cake? Chefs have always been an
intuitive lot. The best are visionary sensualists for whom food is
high lovemaking, unleashing ever new and ancient, multisensory
delights. Kitchen Creativity is a walk on the wild side with
today's most visionary chefs."--Rebecca Alban Hoffberger, founder
and Director of the American Visionary Art Museum
One of the Best Books of the Year - Washington Post, Shelf
Awareness, Eat Your Books
Winner of the 2018 Gourmand World Cookbook Award for Food Writing
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