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Karen Page and Andrew Dornenburg are married and write together. She has an MBA from Harvard, he is a trained chef, and their method has been the same since the 1990s: they interview a large number of professional chefs about what they actually pair together and compile the answers.
The method first appeared in Culinary Artistry in 1996. This book from 2008 turned it into a standalone reference work and won a James Beard Award the following year.
The entries are arranged alphabetically by ingredient. Look up artichoke and you will find out what chefs consistently pair it with and what they avoid. The weighting is visible in the typography: the more chefs who mentioned a particular pairing, and the more emphatically they did so, the heavier the word is set. You can see the difference between a reliable match and a possible one.
No recipes at all, and that is the entire point. The book is intended to be used rather than read. This is the tool that lies open beside the chopping board when someone is trying to compose something of their own.
Format: Hardback
Number of pages: 392
Language: English
First published: 2008
