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March 10-11, 2018 (9:30am - 5:30pm)
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Karen Page



Ashley Garrett

Two-time James Beard Award-winning authors Karen Page and Andrew Dornenburg have been described as "perhaps the most influential and important of all food writers working today" (KLAV Radio), having created "many definitive guides (Wall St. Journal) and "some of the most important books on cooking" (Good Food, KCRW/NPR), "making their mark with books that bring us inside the craft and life of America's chefs and their restaurants" (The Splendid Table, NPR).

Former Washington Post wine columnists, their book What to Drink with What You Eat won both the IACP "Cookbook of the Year" Award and the Georges Duboeuf "Wine Book of the Year" Award. Their book The Flavor Bible was named one of the best cookbooks of the year on both "Good Morning America" and "Today," and one of the 10 best cookbooks in the world of the past century. Their previous books includeCulinary Artistry, which was named one of the "Best Cookbooks of All Time" by Food & Wine magazine, and Becoming a Chef,a groundbreaking book which is a part of Julia Child's Kitchen Library at the Smithsonian in Washington, DC.

Dornenburg (a professional restaurant chef) and Page (a Harvard MBA who has consulted with Fortune 500 companies on creativity, marketing, and strategy) have run six marathons and countless half-marathons between them, and live in New York City.

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Book:
Kitchen Creativity
Culinary
Little Brown
October 2017
ISBN 9780316267809
368 pages
$40.00, INSTOCK
Buy now

How does one get to be a great cook--the kind who can walk into a kitchen and create a dish from scratch and know exactly how to make it taste delicious? In this extraordinary new exploration of culinary greatness, Karen Page reveals the secrets and techniques that the best chefs use to create memorable, delicious meals. More/less

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