Podcast appearances and mentions of Andrew Dornenburg

Shawn and Simon have already given their ideas for cheap holiday gifts... Now that we are all on the home stretch, maybe it's time to find that tome for a loved one who loves to cook! Lots of recomendations for beginners, intermediates and people who have lost their minds and want to bake. Happy Holidays everyone!!! Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Jamie's Dinners by Jamie Oliver (For the beginner!) The three-book series by Jeffery Alford and Naimoi Duguid (For the Coffee Table!) Cooking by Hand by Paul Bertolli (For the Intermediate with passion!) The Tassajara Bread Book by Edward Espe Brown (for the aspiring baker!) RIPE Cookbook by Ann Kask which proceeds go to Diabetes Canada (featuring yours truly!) Rebar, Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz Tartine by Chad Robertson Ready for Dessert by David Leibovitz Baked, New Frontiers in Baking By Matt Lewis and Renato Poliafito My Pokemon Cookbook By Victoria Rosenthal And the necronom nom nom Bonus Mentions: Flavour Bible By Karen Page and Andrew Dornenburg and Anything by Hank Shaw

Such a fun conversation with a very interesting chef. Chef Stark has an amazing story to tell and so much wisdom to share. All young chefs start out pretty egotistical and “untouchable” and as time goes we all become a little more humble. Our competitive nature turns to curiosity as we grow professionally finally ending in a nurturing spirit as we become mentors, teachers, and a source of inspiration for the next generation. Keep an eye out for future episodes where we explore the culinary world in its current state and talk about the future of restaurants as we see it. If you need help with culinary math or know someone that could benefit from it here is the link to Chef Patrick Starks Math Murder Mystery. Chef Stark makes the process entertaining and easy to follow along and learn a rather mind-numbing yet incredibly important skill. Culinary Math Murder MysterySneek Peek of How the Math Murder Mystery Program WorksMake sure to follow along with Chef stark on his social media pages as well. TikTok @culinarymmmysteryFacebook @StarkRavingEdutainmentAdditional Links to Other Items Discussed in the Show, some of these are affiliate links in which we will make a commission at no cost to you. Culinary Artistry by Andrew Dornenburg and Karen PageThis book is #1 on my list of books I recommend to new culinary students and those ready to start taking cooking seriously.They have a few follow-up books that need to make their way onto your shelf after as well.The Flavor Bible - Sometimes that ah-ha moment comes from the obvious but you need help finding it, this is that book.Kitchen Creativity - For those that cook without recipes and develop recipes, this is your book. Insightful and inspiring for when you find yourself in that creative rut. I do not own these so can not speak to them but I have no doubt they are fantastic reads and just as insightful as the rest of their books. What to Drink With What You Eat & The Food Lover's Guide to WineIf you are looking for Escoffire, le guide culinarieI would first start at a used book store. Many people pick this up but never do anything with it before selling it. The book itself is not easy reading as it was first published in 1903 in French. It was not translated to English until 1921. If you are a gastronome and enjoy the history of food you will appreciate this cook book. Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

Jason Asher is the founding partner of hospitality and cocktail entertainment company Barter & Shake, which operates Century Grand, a building with three cocktail lounges in Phoenix, each of which Asher calls “immersive concepts” with elaborate fictional back-stories that are told in their 50-60-page cocktail menus. The Grey Hen RX is decked out as an apothecary, and is also the building's transportation hub, from which guests can take a train to another cocktail bar, Platform 18, or they can take a boat to the third bar, Undertow, which Asher opened in 2016 at a different location and then brought it to Century Grand in 2019. The cocktails are elaborate, to say the least. Asher and his team develop them using two encyclopedic food books as source material: The Flavor Bible by Karen Page and Andrew Dornenburg and Taste Buds and Molecules: The Art and Science of Food, Wine and Flavor by François Chartier. To make it all more complex, Asher changes the themes of each cocktail bar each year, selecting three destinations on which to base them, traveling to them, adding to the venues' interwoven story lines and developing 40 cocktails each for Undertow and Platform 18 and 30 for The Grey Hen RX. Asher recently shared his perspective on flavor combinations and shared his process for cocktail development.

Molly and Kate chat all things food writing with Dianne Jacob, freelance writing coach, editor and the author of "Will Write for Food". Dianne shares her career trajectory and insights into crafting the four editions of her book throughout an ever evolving food media landscape. She believes the craft of writing is foundational and tells us why some bloggers are scared of her, the importance of voice and her favorite writing exercise.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsDianne JacobWebsiteNewsletterWill Write for Food by Dianne JacobBlogIGTwitterBook Passage BookstoreDelicious Experiences: Private ClassesThe Dark Reality Behind ‘Cozy Mysteries' Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCaramel Pecan Roll Murder by Joanne FlukeThe Butter Did It by Phyllis RichmanBecoming a Chef by Andrew Dornenburg and Karen Page52 Shabbats by Faith KramerBird by Bird by Anne Lamott

In this episode, Jordan Rowan and Jesse Souza from Front & Main join Nancy to talk about growing a network through local food. Jordan and Jesse explain how their commitment to using local suppliers has led to fine dining backed by outstanding locally grown or produced ingredients. Located in the Lockwood Hotel in Waterville, Jesse describes the Maine spin on classic dishes and Jordan talks more about the equally creative beverage offerings and hotel opening. 3:14 – Jordan talks about Front & Main, Colby College's revitalization of downtown Waterville and their vision for the future. 5:04 – Jesse describes the menu and the local vendors. 7:49 – Jordan explains Front & Main's partnership with the Colby Museum of Art and the artwork in the restaurant. 10:43 – After opening in March, Jordan shares their plans for the summer. 12:31 – Jordan talks about the beverage offerings at Front & Main that use local spirits. 18:23 – Jesse explains how the kid's menu is set up and some of the offerings. 22:20 – Jordan describes the Lockwood Hotel. 23:58 – Jordan talks about the events space. 25:03 – Jesse and Jordan share some of their favorite resources.   Quote We're excited to give people that opportunity to enjoy themselves, cut loose a little bit and enjoy some of the finer things.” – Jordan Rowan, general manager at Front & Main and the Lockwood Hotel   Links: Front & Main: https://www.frontandmainwaterville.com/ Lockwood Hotel: https://www.lockwood-hotel.com/ Colby College: http://www.colby.edu/ Colby Museum of Art: https://www.colby.edu/museum/ Norlands Living History Center: https://norlands.org/index.html Crooked Face Creamery: https://www.upnorthricotta.com/ Maine Grains: https://mainegrains.com/ 3 Level Farm: https://www.3levelfarm.com/ Broad Arrow Farm: https://www.broadarrowfarm.com/ Bernard Langlais: http://langlaisarttrail.org/biography/ Jeremy Frey: http://jeremyfreybaskets.com/ Jigger and Jones Gin: https://www.thedevilshalfacredistillery.com/ Cold River Vodka: http://www.coldrivervodka.com/welcome.php Allen's Coffee Brandy: http://www.allenscoffeebrandy.com/ Maine Voices Live: Sam Sifton: https://www.pressherald.com/2021/02/17/maine-voices-live-sam-sifton/ Start With Why by Simon Sinek: https://www.amazon.com/Start-Why-Leaders-Inspire-Everyone/dp/1591846447 The Flavor Bible by Karen Page and Andrew Dornenburg: https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400 Lessons in Excellence from Charlie Trotter by Paul Clarke: https://www.amazon.com/Lessons-Excellence-Charlie-Trotter/dp/0898159083   Activate the PR Maven® Flash Briefing on your Alexa Device.  Join the PR Maven® Facebook group page.    About the guests:     Jordan Rowan joined Front & Main and the Lockwood Hotel with 10 years of experience in food and beverage and room operations across multiple properties in the seaside beach community of Cape May, New Jersey. A graduate of Lehigh University, his most recent position was General Manager at the Virginia Hotel, a Conde Nast Traveler Readers' Choice Award top-ten property in the Mid-Atlantic region for the past seven years. Jordan is passionate about food, craft beer, and travel, and when he isn't working, he likes to spend his free time with his wife, Gabriela and their 2-year-old daughter, Lilo, reading storybooks, making animals out of Play-Doh, and building pillow forts. Jordan is thrilled to be leading the opening team at the Lockwood Hotel and is excited to welcome guests to downtown Waterville.   A New England native, Jesse Souza returned to Maine to join the Lockwood Hotel and Front & Main restaurant after spending the better part of three decades cooking in all four corners of the United States. This journey began as a teen working on the Maine coast, washing dishes and making salads, and quickly led to a cross-country relocation to the San Francisco Bay Area. This was the beginning of a newfound passion for both Regional American Cuisine as well as the culture and camaraderie of a life in hospitality. Jesse eventually joined Noble House Hotels & Resorts and would spend fourteen years with them as executive chef at multiple properties, from Florida to Southern California and ultimately the Pacific Northwest, spending the last six years at the Edgewater Hotel in Seattle, Washington. During a brief relocation back to Maine in 2005, Jesse met his wife-to-be, Shannon, and quite effectively fooled her into saying yes and rambling around this country on a Great Adventure. Together they spend free time with their young daughter, Georgina, and a small (yet unreasonable) zoo of pets. His passions include writing, drawing, cooking, and family.   Looking to connect:           Chef Jesse's Instagram: @chefjsouza   Lockwood Hotel Email: info@lockwood-hotel.com Phone: 207-660-0120 Instagram: @lockwoodhotelwaterville Facebook: https://www.facebook.com/lockwoodhotelwaterville/   Front & Main Email: info@frontandmainwatervile.com Phone: 207-660-0130 Instagram: @frontandmainwaterville Facebook: https://www.facebook.com/frontandmainwaterville/

Människor som kan vin blir snabbt nördar som svänger sig med namn på regioner och druvor på ett sätt som lätt kan bli för komplicerat för den (som jag) som vill lära sig grunderna i hur man parar ihop vin och mat. Petter Askergren tillhör inte den kategorin. Han är utbildad sommelier, författare till boken “Vin - så funkar det” tillsammans med Alf Tumble, vinpoddare, krögare och artist. Han är också generös med råd av just det slag jag söker och dessutom med tips på böcker där man kan fördjupa sig ännu mer.I slutet av avsnittet summerar jag några av de råd han ger, liksom några av de viktigaste råden om att para ihop mat och vin, hämtade ur böckerna han tipsar om.Bokrekommendationer:Vinexpert på 24 timmar - Jancis Robinson. What to Drink with What You Eat - av Karen Page & Andrew Dornenburg. Systembolagets kartbok över vinområden - Per Leimar, Mats Claesson. Producent: Jens Back och Per Grankvist. Klippning Hanna Brandén och mixning av Stray Dog Studios. Foto: Stina Stjernkvist / TT. När du delar i sociala kanaler, använd #perspektivpoddenPerspektiv är en podd från Vad Vi Vet. Följ oss i dina sociala kanaler om du vill ha faktabaserade förklaringar av aktuella händelser - varje dag. See acast.com/privacy for privacy and opt-out information.

ANNUAL WOMEN'S CONFERENCE TICKETS: https://www.kkchurch.org/events/2021-womens-conference/ Walking with Jesus Through His Word: Discovering Christ in All the Scriptures by Dennis E. Johnson The Lost Art of Disciple Making by LeRoy Elms Disciples Are Made Not Born: Helping Others Grow to Maturity in Christ by Walter A. Henrichson The Sovereignty of God by A.W. Pink The Enemy Within: Straight Talk About the Power and Defeat of Sin by Kris Lundgaard Mortification of Sin by John Owen Addiction and Virtue by Kent Dunnington When People Are big and God is Small by Ed Welch Desiring the Kingdom: Worship, Worldview and Cultural Formation by James K. A. Smith Liturgy of the Ordinary by Trish Harrison Warren You Are What You Love: The Spiritual Power of Habit by James K. A. Smith Imagining the Kingdom: How Worship Works by James K. A. Smith Awaiting the King: Reforming Public Theology by James K. A. Smith In Cold Blood by Truman Capote Devil in the White City by Erik Larson The Shallows by Nicholas Carr Thinking Fast, thinking Slow by Daniel Kahneman How to Think: A Survival Guide For a World at Odds Allen Jacobs Walking on Water: Reflections on Faith and Art by Madeline L'Engle Monsters from the Id: The Rise of Horror in Fiction and Film by E. Michael Jones  An Apologetic of Horror by Brian Godawa (https://www.equip.org/article/an-apologetic-of-horror/) Anything written by the author Thomas Sowell The Conservative Heart: How to Build a Fairer, Happier, and More Prosperous America by Arthur C. Brooks The Fractured Republic: Renewing America's Social Contract in the Age of Individualism  by Yuval Levin Just Mercy: A Story of Justice and Redemption by Bryan Stevenson Hillbilly Elegy by J. D. Vance Educated by Tara Westover Hamilton by Ron Chernow John Adams by David McCullough Through Gates of Splendor by Elisabeth Elliot The Hiding Place by Corrie ten Boom Night by Elie Wiesel How to Read a Book by Mortimer J. Adler Women of the Word: How to Study the Bible with Both Our Hearts and Our Minds by Jen Wilkin The Holiness of God by R.C. Sproul Counsel from the Cross: Connecting Broken People to the Love of Christ by Dennis E. Johnson and Elyse Fitzpatrick The Meaning of Marriage: Facing the Complexities of Commitment with the Wisdom of God by Tim Keller What Did You Expect? Redeeming the Realities of Marriage by Paul David Tripp Missional Motherhood: The Everyday Ministry of Motherhood in the Grand Plan of God by Gloria Furman The Flavor Bible by Andrew Dornenburg and Karen A. Page Half the Sky by Nicholas Kristof and Sheryl WuDunn Love, Skip, Jump: Start Living the Adventure of Yes by Shelene Bryan The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma by Bessel van der Kolk The Boy who was Raised as a Dog: And Other Stories from a Child Psychiatrist's Notebook : what Traumatized Children Can Teach Us about Loss, Love, and Healing by Bruce D. Perry Jesus, My Father, The CIA, and Me: A Memoir. . . of Sorts by Ian Morgan Cron Bruchko by Bruce Olson Vanya: A True Story by Myrna Grant

Ultimátny zoznam kníh, ktoré hosťom podcastu INSPEAT zmenili život alebo zmýšľanie! Svojich hostí sa v rozhovoroch INSPEAT pýtam, aké tri knihy im zásadne zmenili zmýšľanie alebo dokonca život. V tomto videu nájdete odpovede od všetkých mojich československých hostí, ako napríklad Ewa Farna, Přemek Forejt, Yaksha, Lukáš Hejlík, DJ EKG, Jakub Ptačin, Kamu, Jana Jelič Bilíková, Michelle Losekoot, Ondřej Chybík, Petr Ludwig, Yemi, Veronika Allister, Peter Hajduček, Iva Burkertová, Karkys a mnoho ďalších. Ak si nebudete vedieť rady, čo si prečítať ako ďalšie (prípadne akú knihu niekomu kúpiť), tak v tejto špeciálnej epizóde rozhodne nájdete odpoveď. Michelle Losekoot doporučuje: Knihy z vydavatelství Jan Melvil YEMI A.D. doporučuje: Veronika Allister doporučuje: Lukáš Hejlík doporučuje: Pavel Fuchs doporučuje: Jan Mašek doporučuje: Lukáš Žďárský doporučuje: Petr Ludwig doporučuje: Jakub Krejčík doporučuje: Jana Bíliková doporučuje: Silo: The Zero Waste Blueprint (amzn.to/31qvQKf)  The Flavor Bible (amzn.to/2TaxMDS) Ondřej Chybík doporučuje: Přemek Forejt doporučuje: Quay: Food Inspired by Nature – Peter Gilmore The Flavor Bible – Andrew Dornenburg and Karen A. Page Peter Hajduček doporučuje: Ewa Farna doporučuje: Michal Pastier doporučuje: Iva Burkertová doporučuje: Karkys doporučuje: Lukáš Janoušek doporučuje: Jakub Ptačin doporučuje: NobodyListen & Teri Hodanová doporučují: Bryan Magee – Ultimate Questions Bonusová kniha od Kuby:Mikulášovy patálie Kamu doporučuje: Heston […] The post KNIHY, KTORÉ ZMENILI ŽIVOT HOSŤOM INSPEAT PODCASTU first appeared on Tino Forbidden | OtherThanOthers | INSP.EAT.

Brian’s Picks: Jeffrey Morgenthaler’s The Bar Book, Elements of Cocktail Technique  is always my #1 recommendation. (He was a guest on Episode 113.) Esquire Drinks, An Opinionated & Irreverent Guide to Drinking - David Wondrich (out of print, but is available used on Amazon for as little as $2.81!) An old book - 2002, but a goodie.  Mr. Wondrich, who is the end all authority on cocktail history wrote this book for Esquire Magazine.  If you ever want the definitive answer on the history of a cocktail, just google the name of the drink and "Wondrich". (He was a guest on Episode 110.) The Joy of Mixology The Consummate Guide to the Barternend’s Craft - Oh Gaz....I miss you. Originally published in 2003, there is an updated version of this book.  (He was a guest on Episode 175.) The Curious Bartender,  The Artistry and Alchemy of Creating the Perfect Cocktail - Tristian Stephenson.   Smart guy.  I love how in this book he presents a classic cocktail, gives the classic specs, and then his interpretation of an improvement on the recipe. (He was a guest on Episode 122.) Regarding Cocktails - Sasha Petraske (Foreword by Dale DeGroff), Shsah changed everything in our industry. (He's NOT been a guest on the show, he unfortunately passed away in 2015... I never had the opportunity to meet the man, but he influenced so many). Benny’s Picks: Liquid Intelligence, The Art and Science of the Perfect Cocktail by Dave Arnold.  The Science of Cocktails?  Who would have thought?  A great and well thought out book. Smuggler’s Cove, Exotic Cocktails, Rum,and the Cult of Tiki by Martin and Rebecca Cate (He was a guest on Episode 186 .) A beautiful book full of great information and beautiful tiki drinks. Beach Bum Berry Remixed, Gallery of Tiki Drinks by Jeff Berry.  A real tiki book, full of old school tiki recipes. PDT Cocktail Book, The Complete Bartender’s Guide From the Celebrated Speakeasy by Jim Meehan (He was a guest on Episode 77.) Meehan is a true gentleman who created a perfect Speakeasy.  Every Bartender should own this book. Also mentioned in this episode: Meehan’s Bartender Manual by Jim Meehan (Featured on Episode 89.)  If you ever even considered owning your own bar, you must read this book from cover to cover. The Flavor Bible, The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen age and Andrew Dornenburg.  An outstanding book on flavors - what goes with what. Cocktails Made Simple: Easy & Delicious Recipes for the Home Bartender by Brian Weber and Amin Benny.  What to make cocktails at home, or get a foundation for becoming a professional Bartender?  This book is authored by host of Bartender Journey, Brian Weber and co-author Amin Benny.  

Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO. He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef. In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO. Show notes… Favorite success quote or mantra: "Treat it like it's yours and someday it will be." In today's episode with Steve Redzikowski we will discuss: Do it right the first time Staying organized Ambition Surround yourself with the best Make mistakes once and never again Learning standards Learning for the best early on in your career Doing stages Networking Standards Teaching Scaling Partnerships Insurance Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.   CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Technology What's one question you ask or thing you look for during an interview? Great attitude What's a current challenge? How are you dealing with it? Finding people with the great attitude Share one code of conduct or behavior you teach your team. Lead by example What is one uncommon standard of service you teach your staff? Respecting each other in the workplace What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Culinary Artistry by Andrew Dornenburg and Karen Page The Flavor Bible by Andrew Dornenburg and Karen Page GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Don't spend enough time with their employees What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Schedule Fly If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat people with respect Treat other how you want to be treated Lead by example Contact info: Email: steven@oakatfourteenth.com Instagram: @steverino1234 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Steve Redzikowski for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!r

Welcome back to another episode of the Cookbook Love Podcast. After last week’s podcast with Monica Llamas, I was invited to submit my top 10 cookbooks for the 1000 Cookbooks Project. The 1000 Cookbook project is building a comprehensive and curated collection of the very best food and recipe content. Their goal with the project is “to help people discover books and recipes which will help them build their knowledge, expand their repertoire, and delight their family and friends”.  In this episode, I talk about my 10 favorite books in my collection, and I added one book for honorable mention. All of the books are listed below, and also included is a link to my list on the 1000 Cookbooks website. Things We Mention In This Episode: 1000 Cookbooks Project Maggie Green’s Top 10 Cookbooks on 1000 Cookbooks Project Outlaw Cook by John Thorne The Kitchen Diaries by Nigel Slater Essentials of Classic Italian Cooking by Marcella Hazen The Food Lab by J. Kenji Lopez-Alt The King Arthur Flour Baker's Companion by King Arthur Flour Company Test Kitchen Moosewood Cookbook by Mollie Katzen The Food Chronology by James Trager Culinary Artistry by Andrew Dornenburg and Karen Page The Victory Garden Cookbook by Marian Morash The Kentucky Fresh Cookbook by Maggie Green Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anya Von Bremzen Free Cookbook Writing Masterclass:  How to Become a Cookbook Writer Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Are you afraid to go off script on a recipe? Or maybe you’re not afraid, but things never turn out just right when you riff in the kitchen. This week, I’m sharing a handful of concepts that if you understand them in concept will start to change your cooking experience tremendously. I’m not saying you’ll walk away from this episode a master chef, but your confidence and understanding of what can make you become better will definitely change. Companion Links for this Episode: Download my super helpful eBook The Swap all month long to help you make a clear path through your stuff. It’s available through January 31. Have questions? Shoot me an email or send me a DM on Instagram. My favorite cookbooks that teach you the only skills you need to cook: Salt Fat Acid Heat by Samin Nosrat (there’s a new-ish Netflix show of hers by the same name) and The Flavor Bible by Karen Page and Andrew Dornenburg. Join me on Instagram on Thursday around 12:15 p.m. EST for my weekly LIVE discussion. Download a transcript of this episode. See acast.com/privacy for privacy and opt-out information.

Have you ever dreamed of walking into a kitchen and creating a dish from scratch, knowing exactly how to season it to perfection?Have you ever dreamed of walking into a kitchen and creating a dish from scratch, knowing exactly how to season it to perfection? Karen Page and Andrew Dornenburg recognized that need and used their expertise to write KITCHEN CREATIVITY: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs. Liquid I.V.’s Hydration Multiplier is a great-tasting, Non-GMO electrolyte drink mix that delivers hydration to your bloodstream faster and more efficiently than water alone. Go to Liquid-IV.com and use code TalkHealthy to save 20%. - sponsor Karen joins host Lisa Davis to share the three stages to Kitchen Creativity. Stage 1: Mastery. A cook copies the masters -- their dishes, their techniques, their seasoning -- to develop a knowledge and skill base. Here, Page recommends essential books for the chef’s library, explains the difference between enhancing flavor and adding flavor, lists trusted food sources for the best-quality ingredients, and demonstrates how to learn time-tested flavor pairings and affinities. Stage 2: Alchemy. A cook integrates and applies new knowledge and experience, converting ingredients and classic dishes into something fresh. This section overflows with examples of converted classic dishes, chefs’ sources of inspiration, and the thought process behind reinventions. Page also breaks down the principles behind the creation of individual flavors, especially those that contribute to the taste of familiar dishes, showing how to apply such principles to the invention of something new. Stage 3: Creativity. A cook connects and combines elements into a new creation. Page teaches you how to take a look at the cooking techniques you know, and the dishes you love, to play with different combinations and create dishes without recipes, using your informed imagination. You’ll also find countless proven techniques for enhancing creativity through both stimulation (including travel, reading, and dining out) and stillness (such as lowering brain wave frequencies via meditation and yoga). Sponsor Liquid I.V.’s Hydration Multiplier is a great-tasting, Non-GMO electrolyte drink mix that delivers hydration to your bloodstream faster and more efficiently than water alone. Go to Liquid-IV.com and use code TalkHealthy to save 20%. Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever dreamed of walking into a kitchen and creating a dish from scratch, knowing exactly how to season it to perfection?Have you ever dreamed of walking into a kitchen and creating a dish from scratch, knowing exactly how to season it to perfection? Karen Page and Andrew Dornenburg recognized that need and used their expertise to write KITCHEN CREATIVITY: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs. Karen joins host Lisa Davis to share the three stages to Kitchen Creativity. Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/talkhealthy to save $35 off of your first order. - sponsor Stage 1: Mastery. A cook copies the masters -- their dishes, their techniques, their seasoning -- to develop a knowledge and skill base. Here, Page recommends essential books for the chef’s library, explains the difference between enhancing flavor and adding flavor, lists trusted food sources for the best-quality ingredients, and demonstrates how to learn time-tested flavor pairings and affinities. Now you can save money on your life insurance just for being healthy. HealthIQ helps physically active people save up to 33% on their life insurance. Go to HealthIQ.com/talkhealthytoday to get a free quote. - sponsor Stage 2: Alchemy. A cook integrates and applies new knowledge and experience, converting ingredients and classic dishes into something fresh. This section overflows with examples of converted classic dishes, chefs’ sources of inspiration, and the thought process behind reinventions. Page also breaks down the principles behind the creation of individual flavors, especially those that contribute to the taste of familiar dishes, showing how to apply such principles to the invention of something new. Stage 3: Creativity. A cook connects and combines elements into a new creation. Page teaches you how to take a look at the cooking techniques you know, and the dishes you love, to play with different combinations and create dishes without recipes, using your informed imagination. You’ll also find countless proven techniques for enhancing creativity through both stimulation (including travel, reading, and dining out) and stillness (such as lowering brain wave frequencies via meditation and yoga). Sponsor: Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/talkhealthy to save $35 off of your first order. Sponsor: Now you can save money on your life insurance just for being healthy. HealthIQ helps physically active people save up to 33% on their life insurance. Go to HealthIQ.com/talkhealthytoday to get a free quote. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode with Karen Page and Andrew Dornenburg, we discuss the inspiration for their eleven books, following your curiosity, common habits of successful chefs and restaurateurs, the significance of listening, how creativity is the #1 skill or strength people attribute their success to, how creativity leads to competitive advantage, the 3 stages to the creative process, the 5 inner senses that guide the best chefs, and how meditation, yoga, and reading impact the creative process.   Karen Page along with husband, Andrew Dornenburg, are James Beard Award-winning authors of numerous culinary and restaurant industry themed books including Becoming a Chef, Culinary Artistry, Dining Out, Chef's Night Out, The New American Chef, What to Drink With What You Eat, The Flavor Bible, The Food Lover's Guide to Wine, and The Vegetarian Flavor Bible. This past year, Karen and Andrew published their latest book, Kitchen Creativity where they shine a light on the creative process. 

Is great cooking science, or is it an art? Andrew Dornenburg and Karen Page show how it's both in their new book Kitchen Creativity, helping you bring creative tools into your home kitchen. Read the transcript at http://www.quickanddirtytips.com/house-home/food/finding-creativity-in-the-kitchen Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW CLEVER COOKSTR Facebook: https://www.facebook.com/CookstrCooks Twitter: https://twitter.com/cookstr Pinterest: https://www.pinterest.com/cookstr/

Federica Zeni is 6th generation family member of Zeni winery (est 1870) located in the Bardolino region near Italy's Lake Garda. Here, local wines include Chiaretto Italian dry rosé and Bardolino red. Their nearby estate in Valpolicella produces Valpolicella di Ripasso and Amarone. Authors Karen Page and Andrew Dornenburg discuss the creative process of being a chef from their book, "Kitchen Creativity." They interviewed over 100 chefs about their approach to staying at the top of their game.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Do you love eating pasta, but you don't think that it makes a healthy meal? Then you're really going to enjoy today's show, as Alexandra Caspero and I, dig into pasta, with a modern, Italian twist and share some easy and nutritious recipes that I’m sure you're going to want to make for your family. Listen in to find out why you really can eat pasta! And yes, you can eat pasta and be gluten free! Today’s guest, Alex, is a vegetarian, who is based in St Louis. She is a registered dietician and she's the voice behind the beautiful food blog, Delish Knowledge. She's also the author of the new cookbook Fresh Italian Cooking For The New Generation. Listen in to today's show and discover more about healthy eating, the Italian way. Today, Alex and I talk about:   •Two of the recipes from Alex's book - Roasted Vegetable Ziti and Pasta E Fagioli. •Alex's book- Fresh Italian Cooking for the New Generation. •Making meat-free meals really enjoyable. •Alex's meat-free, delicious Mushroom Lasagna. •The story behind Alex's recipe for her Grandmother's recipe for Pasta E Fagioli. •Why kids will really enjoy Alex's Pasta E Fagioli. •The magical properties of pasta water. •Herbs - they can really take a dish from ho-hum to delish! •That Italian cooking is meant to be designed as you go, so improvise till your heart's content. •The difference between whole-wheat pasta and white flour pasta and substituting gluten free pasta if necessary. •Making your own pasta- great to get your kids involved! •Alex's favorite recipe in her book – Fresh Corn and Zucchini Gnocchi. •The different choices that are available for you in Alex's cookbook. •Alex's favorite foodie- Ina Garten of the Food Network. •The cookbooks that Alex thinks everybody should have on their bookshelf. Links:   Alex's website: www.delishknowledge.com   Liz's website: www.lizshealthytable.com – Go to the blog for recipes and for the free giveaway of Alex's book.   Liz's email: liz@lizshealthytable.com   Resources:   Books: Everyday Pasta by Giada De Laurentiis            The Flavor Bible and The Vegetarian Flavour Bible by Karen Page and Andrew Dornenburg  

Do you love eating pasta, but you don't think that it makes a healthy meal? Then you're really going to enjoy today's show, as Alexandra Caspero and I, dig into pasta, with a modern, Italian twist and share some easy and nutritious recipes that I’m sure you're going to want to make for your family. Listen in to find out why you really can eat pasta! And yes, you can eat pasta and be gluten free! Today’s guest, Alex, is a vegetarian, who is based in St Louis. She is a registered dietician and she's the voice behind the beautiful food blog, Delish Knowledge. She's also the author of the new cookbook Fresh Italian Cooking For The New Generation. Listen in to today's show and discover more about healthy eating, the Italian way. Today, Alex and I talk about:   •Two of the recipes from Alex's book - Roasted Vegetable Ziti and Pasta E Fagioli. •Alex's book- Fresh Italian Cooking for the New Generation. •Making meat-free meals really enjoyable. •Alex's meat-free, delicious Mushroom Lasagna. •The story behind Alex's recipe for her Grandmother's recipe for Pasta E Fagioli. •Why kids will really enjoy Alex's Pasta E Fagioli. •The magical properties of pasta water. •Herbs - they can really take a dish from ho-hum to delish! •That Italian cooking is meant to be designed as you go, so improvise till your heart's content. •The difference between whole-wheat pasta and white flour pasta and substituting gluten free pasta if necessary. •Making your own pasta- great to get your kids involved! •Alex's favorite recipe in her book – Fresh Corn and Zucchini Gnocchi. •The different choices that are available for you in Alex's cookbook. •Alex's favorite foodie- Ina Garten of the Food Network. •The cookbooks that Alex thinks everybody should have on their bookshelf. Links:   Alex's website: www.delishknowledge.com   Liz's website: www.lizshealthytable.com – Go to the blog for recipes and for the free giveaway of Alex's book.   Liz's email: liz@lizshealthytable.com   Resources:   Books: Everyday Pasta by Giada De Laurentiis            The Flavor Bible and The Vegetarian Flavour Bible by Karen Page and Andrew Dornenburg  

All in the Industry is back for a new radio season! Host Shari Bayer is in studio with guests Karen Page and Andrew Dornenburg, often cited as “international culinary luminaries,” having written groundbreaking books chronicling and celebrating America’s culinary revolution that have won every major gastronomic book award, including the James Beard Book Award for Best Writing on Food. The duo rehashes their path to culinary writing citing their unique perspectives of each work as the key to their successes, along with tasty research, of course. Tune in for amazing stories rich in “culinary artistry!” This program was brought to you by Fairway Market. “I think we need to get to the point where we’re smarter with what we eat.” [31:20] “I like having a conversation with the chef via food.” [36:17] –Karen Page on All in the Industry  

Noted food critics and journalists Karen Page and Andrew Dornenburg, authors of The Vegetarian Flavor Bible, talk fine dining with a vegan twist; opening special guest is Sonia Faruqi of Project Animal Farm.

Today Laura Theodore the Jazzy Vegetarian welcomes Karen Page and Andrew Dornenburg who are the two-time James Beard Award-winning co-authors of numerous bestselling books. We’ll hear about their latest book: THE VEGETARIAN FLAVOR BIBLE. Karen Page and Andrew Dornenburg are the two-time James Beard Award-winning co-authors of numerous bestselling books, including THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT, CULINARY ARTISTRY, and BECOMING A CHEF.  For their latest book THE VEGETARIAN FLAVOR BIBLE, the married couple shook things up:  They switched to a plant-strong diet in May 2012, and Andrew took on the book's four-color photography while Karen handled the research and writing.  A graduate of Northwestern and Harvard, Karen earned a 2013 Certificate in Plant-Based Nutrition from Cornell in conjunction with the T. Colin Campbell Foundation.  Andrew is a former professional chef who studied with Madeleine Kamman at the School for American Chefs and cooked at top restaurants in New York City and Boston.  The couple lives in New York City, and their website is KarenAndAndrew.com. Signed copies of Laura's Cookbooks and the Best of Jazzy Vegetarian DVD are now available at Jazzyvegetarian.com and SEASON FOUR of Jazzy Vegetarian continues to air every Tuesday and Thursday on the CREATE NETWORK. 

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on a brand new Food Talk with Michael Colameco, host Mike Colameco is talking with Chef Craig Deihl, author Karen Page, and NYC meat purveyor Marc Sarazin. Kicking off the show with Craig who is the chef at the Charleston, SC restaurant Cypress. Since 2011, he has also led Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development. His work with the Artisan Meat Share (AMS) from 2009-2013, allowed participants to receive local charcuterie while local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. Next up, Mike switches gears to speak with Karen Page, who is the author of “The Vegetarian Flavor Bible,” talking all about eating vegetarian. With the popularity of cutting out meat in the past decade, Karen brings some great dishes to light in the new book. Notably, Karen and her author/photographer husband, Andrew Dornenburg, became vegetarians in 2012. In the last segment of the show, Mike welcomes Marc Sarazin, Partner and President of DeBragga and Spitler, an NYC meat purveyor. Marc’s family has a long history in the food and hospitality industry and it was this and his passion for food and his commitment to the food service and hospitality industries, coupled with beliefs he had internalized at a very young age – quality products, superior service and integrity – that have guided him successfully throughout his career. Tune in for a fun meat, veggie, meat episode! “I think chefs are falling in love with vegetables because they understand that’s where the heart and soul of the flavor lies.” [40:23] —Karen Page on Food Talk “It’s not only just about the rib, strip, and tenderloin.” [55:45] “It’s an exciting time to be back in the food business.” [62:40] —Marc Sarazin on Food Talk

This week’s guest: Ruth Reichl. Ruth Reichl is the author of Delicious! a novel published by Random House in May 2014. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times(1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. She is the editor of The Modern Library Food Series, which currently includes ten books. She has also written the introductions to Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and The Measure of Her Powers: An M.F.K. Fisher Reader (2000), and the forewords for Japanese Cooking: A Simple Art, by Shizuo Tsuji (2007), At Elizabeth David’s Table (2011) and . She is featured on the cover of Dining Out: Secrets from America’s Leading Critics, Chefs and Restaurants, by Andrew Dornenburg and Karen Page (1998). She is the editor of Endless Feasts: Sixty Years of Writing from Gourmet; Remembrance of Things Paris: Sixty Years of Writing from Gourmet; The Gourmet Cookbook, released September 2004; History in a Glass: Sixty Years of Wine Writing from Gourmet, 2006 and Gourmet Today, September 2009. Her lecture “Why Food Matters,” delivered in October 2005, was published in The Tanner Lectures on Human Values, Volume 27, in 2006. In March 2007, she delivered the J. Edward Farnum Lecture at Princeton University. Ms. Reichl hosted Eating Out Loud, three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). She is the executive producer of Gourmet’s Diary of a Foodie, public television’s 30-episode series, which debuted in October 2006 and Executive Producer and host of Gourmet’s Adventures with Ruth, a 10-episode public television series which began airing in October 2009. She is currently a judge on Top Chef Masters. Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who’s Who of Food and Beverage in America, 1984. In 2007, she was named Adweek’s Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in Upstate New York with her husband, Michael Singer, a television news producer. “I’m very big on using leftovers in useful ways.” [5:44] “If you’re going to be in food you really have to study your own appetites.” [8:42] –Ruth Reichl on Radio Cherry Bombe

This week on A Taste of the Past, host Linda Pelaccio welcomes Karen Page, author of many books but most recently The Vegetarian Flavor Bible, to talk all about eating vegetarian. With the popularity of cutting out meat in the past decade, Karen Page brings some great dishes to light in the new book. Notably, Karen and her author/photographer husband, Andrew Dornenburg, became vegetarians in 2012. Talking to Linda about the history of vegetarianism, Karen mentions that in the United States, this style of eating actually had religious roots prior to being hailed as a healthy way of living. After the break, Linda and Karen discuss the varying reasons why people choose to change their diets in such a way as well as Karen’s reason for becoming a vegetarian. This program was brought to you by Whole Foods Market. “Why do these flavor combinations we know as classics come to be? It’s because people started playing with the ingredients that they had locally.” [6:05] “Vegetables are being embraced by chefs of all stripes [17:48] “People always say how do you get your protein and I say, well, I eat plants. Plants have protein!” [31:18] —Karen Page on A Taste of the Past

This week on Food Talk with Mike Colameco, Mike brings in a few great guests. First, Chef Saul Bolton talks about restaurant history in Brooklyn, and about opening his first restaurant here. After the break, Mike brings in Andrew Dornenburg and Karen Page to discuss food and wine pairings, as well as the books that this couple has written on the subject. This program has been sponsored by Cento, Colavita, and King Arthur. Photo from Saul’s Restaurant “[Working as a young chef is] a very different thing when you’re at the age where you can sacrifice every other aspect of your life.” [31:40] — Chef Saul Bolton on Food Talk “You can get a lot of great wines, like a Bonarda from Argentina, for $15!” [46:50] — Andrew Dornenburg on Food Talk

We all know and love French and Italian wines, and of course California is known for it’s interesting varietals and grapes but what about wine in other parts of America? Did you know Virginia used to make award winning wine? Tune in to an informative and historical episode of A Taste of the Past with Linda Pelaccio as she explores the history of American wine with Andrew Dornenburg and Karen Page, authors of “The Flavor Bible”, “What to Drink with What You Eat”, “Becoming a Chef”, “The New American Chef, Culinary Artistry”, and the just released “Food Lover’s Guide to Wine”. This episode was sponsored by Hearst Ranch.