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 include "Culinary 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.