Karen Page is a Harvard MBA and the former chairperson of the Harvard Business School Women’s Alumni Association. Andrew Dornenburg, is a world class chef who cooked with Anne Rosenzweig at Arcadia. Together, they are the James Beard Award winning authors of Becoming a Chef and 8 other outstanding books on food and wine. Their 2006 release What to Drink with What you Eat has become the definitive guide to food and wine pairing. They also write a wonderful wine column for The Washington Post.

Now, they’ve released a new book that is a must have for everyone who takes a creative approach to culinary enjoyment: THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, based on the Wisdom of America’s Most Imaginative Chefs. Page and Dornenburg have created a masterpiece that legendary food critic Gael Greene calls, “A gospel…A wealth of inspiration…”

As the authors explain: “Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking — as well as a new genre of “cookbook” that serves not to document classic dishes via recipes, but to inspire the creation of new ones focused on imaginative and harmonious flavor combinations.”

Page and Dornenburg also write one of the most informative and engaging food/wine blogs on the planet. Check it out: www.becomingachef.com