Karen A. Page
Encyclopedia
Karen A. Page is half of the James Beard Award-winning author team of Karen Page and Andrew Dornenburg
, co-authors of a number of acclaimed culinary books.
Becoming a Chef (1995; rev. 2003) was credited by the National Culinary Review as "offering the first compendium of answers to some of the most common questions an aspiring chef can ask," and cited as "a cult classic" by Restaurants & Institutions magazine. Author Michael Ruhlman characterized Becoming a Chef on MegNut.com as "the first book that meaningfully addressed chefs as they moved into the realm of celebrity."
Culinary Artistry (1996) is the first known reference on culinary composition and flavor compatibility, and has been cited as the single favorite and/or most-used cookbook of leading chefs such as Alinea's Grant Achatz and "Top Chef" winners Hung Huynh and Stephanie Izard. On the occasion of The Cookbook Store's 25th anniversary, the store's staff named Culinary Artistry one of 10 must-have cookbooks of the past 50 years in the June 18, 2008 issue of The Toronto Star.
Dining Out (1998), a San Francisco Chronicle bestseller, received a starred review from Publishers Weekly, which wrote, "the pages buzz with often surprising tension, humor and emotion." Dining Out was referred to as "the best book on the field" by The Washington Post.
Chef's Night Out (2001), named the #1 culinary book of 2001 by FabulousFoods.com, was characterized as "indispensable" by Bon Appetit magazine.
The New American Chef (2003) was described by Bon Appetit magazine "like 10 cookbooks in one," and proclaimed "a godsend" by Restaurant Hospitality magazine.
What to Drink with What You Eat (2006) was an Entertainment Weekly and Los Angeles Times bestseller that has been called "the world's greatest book on the subject" by Copley News Service wine columnist Robert Whitley.
The Flavor Bible (2008) has appeared on numerous lists of the best culinary books of 2008, including those of "Good Morning America," People magazine, and the San Francisco Chronicle, and was cited by Ellen Rose on KCRW Radio (NPR) as one of 19 must-have food books of all time.
Long active at the intersection of food and technology, Karen Page co-hosted (with Andrew Dornenburg) in 1995, "The Chef's Dinner Club" on AOL's electronic Gourmet Guide (eGG), one of the first online culinary programs; in 1996, Julia Child's first-ever online chat on AOL's electronic Gourmet Guide (eGG); in 2002-2003, the show "Chef's Night Out" on TaxiVu, which aired in the backseats of New York City taxicabs; in May 2006, the first Live Blog from backstage at the James Beard Awards; and in Fall 2006, the Web's first gastronomic Virtual Book Tour.
In September 2006, Karen Page was featured with Andrew Dornenburg on the cover of the 50th Anniversary issue of Chef magazine for being at the forefront of American dining. The couple was also featured as two of a dozen "international culinary luminaries" (along with Barbara Fairchild, Gael Greene, Patrick O'Connell, Alice Waters, and Tim & Nina Zagat) in the Winter 2007 issue of Relais & Chateaux's L'Ame et L'Esprit magazine. They have been frequent speakers in venues such as The Culinary Institute of America, The Schlesinger Library at Radcliffe College, the Smithsonian Institution, and the 92nd Street Y.
In a June 9, 2004, profile, Mia Stainsby wrote of the authors in the Vancouver Sun, "Andrew Dornenburg and Karen Page had me at 'hello' a long time ago. That was seven years ago when I read their first book Becoming a Chef. They went on to enthrall me with Culinary Artistry and then Dining Out, books that have enriched the fount of culinary knowledge in North America...The resulting books move the culinary culture forward thoughtfully and intelligently...They've done a marvelous job of making the history, culture, and even science of food compelling."
Married to Andrew Dornenburg since 1990, Karen Page lives with him in New York City.
at the age of 16, and earned a BA degree in Economics and a Certificate in Women's Studies in 1983. She also earned an MBA degree from the Harvard Business School
in 1989.
Andrew Dornenburg
Andrew Dornenburg is half of the James Beard Award-winning author team of Andrew Dornenburg and Karen A...
, co-authors of a number of acclaimed culinary books.
Becoming a Chef (1995; rev. 2003) was credited by the National Culinary Review as "offering the first compendium of answers to some of the most common questions an aspiring chef can ask," and cited as "a cult classic" by Restaurants & Institutions magazine. Author Michael Ruhlman characterized Becoming a Chef on MegNut.com as "the first book that meaningfully addressed chefs as they moved into the realm of celebrity."
Culinary Artistry (1996) is the first known reference on culinary composition and flavor compatibility, and has been cited as the single favorite and/or most-used cookbook of leading chefs such as Alinea's Grant Achatz and "Top Chef" winners Hung Huynh and Stephanie Izard. On the occasion of The Cookbook Store's 25th anniversary, the store's staff named Culinary Artistry one of 10 must-have cookbooks of the past 50 years in the June 18, 2008 issue of The Toronto Star.
Dining Out (1998), a San Francisco Chronicle bestseller, received a starred review from Publishers Weekly, which wrote, "the pages buzz with often surprising tension, humor and emotion." Dining Out was referred to as "the best book on the field" by The Washington Post.
Chef's Night Out (2001), named the #1 culinary book of 2001 by FabulousFoods.com, was characterized as "indispensable" by Bon Appetit magazine.
The New American Chef (2003) was described by Bon Appetit magazine "like 10 cookbooks in one," and proclaimed "a godsend" by Restaurant Hospitality magazine.
What to Drink with What You Eat (2006) was an Entertainment Weekly and Los Angeles Times bestseller that has been called "the world's greatest book on the subject" by Copley News Service wine columnist Robert Whitley.
The Flavor Bible (2008) has appeared on numerous lists of the best culinary books of 2008, including those of "Good Morning America," People magazine, and the San Francisco Chronicle, and was cited by Ellen Rose on KCRW Radio (NPR) as one of 19 must-have food books of all time.
Long active at the intersection of food and technology, Karen Page co-hosted (with Andrew Dornenburg) in 1995, "The Chef's Dinner Club" on AOL's electronic Gourmet Guide (eGG), one of the first online culinary programs; in 1996, Julia Child's first-ever online chat on AOL's electronic Gourmet Guide (eGG); in 2002-2003, the show "Chef's Night Out" on TaxiVu, which aired in the backseats of New York City taxicabs; in May 2006, the first Live Blog from backstage at the James Beard Awards; and in Fall 2006, the Web's first gastronomic Virtual Book Tour.
In September 2006, Karen Page was featured with Andrew Dornenburg on the cover of the 50th Anniversary issue of Chef magazine for being at the forefront of American dining. The couple was also featured as two of a dozen "international culinary luminaries" (along with Barbara Fairchild, Gael Greene, Patrick O'Connell, Alice Waters, and Tim & Nina Zagat) in the Winter 2007 issue of Relais & Chateaux's L'Ame et L'Esprit magazine. They have been frequent speakers in venues such as The Culinary Institute of America, The Schlesinger Library at Radcliffe College, the Smithsonian Institution, and the 92nd Street Y.
In a June 9, 2004, profile, Mia Stainsby wrote of the authors in the Vancouver Sun, "Andrew Dornenburg and Karen Page had me at 'hello' a long time ago. That was seven years ago when I read their first book Becoming a Chef. They went on to enthrall me with Culinary Artistry and then Dining Out, books that have enriched the fount of culinary knowledge in North America...The resulting books move the culinary culture forward thoughtfully and intelligently...They've done a marvelous job of making the history, culture, and even science of food compelling."
Married to Andrew Dornenburg since 1990, Karen Page lives with him in New York City.
Education
Having skipped a grade in elementary school, Karen Page was offered admission to Northwestern UniversityNorthwestern University
Northwestern University is a private research university in Evanston and Chicago, Illinois, USA. Northwestern has eleven undergraduate, graduate, and professional schools offering 124 undergraduate degrees and 145 graduate and professional degrees....
at the age of 16, and earned a BA degree in Economics and a Certificate in Women's Studies in 1983. She also earned an MBA degree from the Harvard Business School
Harvard Business School
Harvard Business School is the graduate business school of Harvard University in Boston, Massachusetts, United States and is widely recognized as one of the top business schools in the world. The school offers the world's largest full-time MBA program, doctoral programs, and many executive...
in 1989.
Awards
- Awarded National Endowment for the Humanities research grant at Northwestern University, 1981.
- Named one of six Honorable Mentions in Glamour magazine's Top 10 College Women Competition, 1983.
- Received Completion Medal for the New York City Marathon, 1984.
- Honored with the National Organization for Women's Susan B. Anthony Award, for co-founding the National Association of Young Professional Women, 1988.
- Named one of five finalists for The Fitzie Foundation Award, honoring the most outstanding woman student at the Harvard Business School, 1988.
- Received Completion Medal for the Montreal International Marathon, 1990.
- Received the James Beard Foundation Book Award for Best Writing on Food for Becoming a Chef, 1996.
- Won the Melitta Bentz Award for Women's Achievement, 1997.
- Received the Gourmand World Cookbook Award for Dining Out, 1998.
- Named Finalist for the International Association of Culinary Professionals (IACP) Book Award for Dining Out, 1999.
- Named Finalist for the James Beard Book Award for Dining Out, 1999.
- Awarded the New York Women's Agenda "Women of the Future" Award, 2001.
- Named Finalist for the International Association of Culinary Professionals (IACP) Book Award for The New American Chef, 2004.
- Named honorary Culinary Ambassador at The Culinary Institute of America, 2006.
- Received the Georges Duboeuf "Wine Book of the Year" Award for What to Drink with What You Eat, 2006.
- Received the Gourmand World Cookbook Award for What to Drink with What You Eat, 2006.
- Received the International Association of Culinary Professionals "Best Book on Wine, Beer or Spirits" Award for What to Drink with What You Eat, 2007.
- Received the International Association of Culinary Professionals "Book of the Year" Award for What to Drink with What You Eat, 2007.
- Received the James Beard Book Award for The Flavor Bible, 2009.
- Received the Nautilus Book Award for The Flavor Bible, 2010.
Works
- Becoming a Chef (1995; 2003, 2nd ed.)
- Culinary Artistry (1996)
- Dining Out (1998)
- Chef's Night Out (2001)
- The New American Chef (2003)
- What to Drink With What You Eat (2006).
- The Flavor Bible (2008).