Andrew Dornenburg - Bibliography

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The New American Chef: Cooking With the Best of Flavors and Techniques from Around the World

Andrew Dornenburg; Karen Page

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Becoming a Chef

Andrew Dornenburg; Karen Page

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Chef's Night Out: From Four-Star Restaurants to Neighbourhood Favorites 100 Top Chefs Tell You Where (And How!) to Enjoy America's Best

Andrew Dornenburg; Karen Page

Praise for Chef?s Night Out:

"Dornenburg and Page have once again unearthed the secrets of the restaurant business and made every reader an insider."
?Phyllis Richman, long-time restaurant critic, The Washington Post

"This book may be the ultimate insider?s guide to eating out. A copy of Chef?s Night Out will live in my carry-on to dip into while in transit and to feast from when I arrive."
?Lynne Rossetto Kasper, host of public radio?s The Splendid Table™

"From San Francisco to Boston, Andrew Dornenburg and Karen Page have created a must-have guide for the most discriminating palates."
?Mayor Willie L. Brown Jr., Mayor of San Francisco

"Chef?s Night Out is my new reference for dining out around the country. If you love eating out, get this book!"
?Charlie Trotter, chef-owner, Charlie Trotter?s (Chicago)

"Everything they write reflects Karen and Andrew?s passion for great food and their affection for the people who create and celebrate it. Where do chefs eat? Of course I want to know."
?Gael Greene, long-time restaurant critic, New York magazine

"Chef?s Night Out answers, beautifully, my favorite question for fellow chefs: Where do you like to eat, and why?"
?Mario Batali, chef and co-owner Babbo, Esca, and Lupa (New York City)

"An utterly engaging and comprehensive view of dining for pleasure. Chef?s Night Out is a must for every discerning diner."
?Alain Ducasse, chef-owner, Alain Ducasse (New York and Paris)

"What a fantastic resource! These are the kinds of places where we get all our inspiration. We can hardly wait to start tasting!"
? Mary Sue Milliken and Susan Feniger, chef-owners Border Grill and Ciudad (Los Angeles)

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Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs

Andrew Dornenburg; Karen Page

"This book will enrich and enlighten anyone with an interest in dining out." —Patrick O'Connell, chef-owner, The Inn at Little Washington

"The King of Spain is waiting in the bar, but your table is ready." —Sirio Maccioni of Le Cirque to New York Times restaurant critic Ruth Reichl

"If you've invested $1.5 million in a project and certain people can crush you like a bug if they have a bad time, you're a fool if you're not trying to find out who these people are, what they look like, and when they're in." —Bob Kinkead, chef-owner, Kinkead's

Just as food has become our national obsession, so has dining out virtually become its own sport. Dining enthusiasts, eager to get the take on new restaurants and the status of old favorites, look to restaurant critics and their discerning palates for guidance. So, who are these secretive personalities who often dine incognito and whose public judgments can make or break a restaurant or chef? Be a guest at their private table in DINING OUT: Secrets from America's Leading Critics, Chefs, and Restaurateurs, the first book to demystify the critical process and to unlock the secrets of a great restaurant experience.

Drawing on extensive interviews and research, co-authors Andrew Dornenburg and Karen Page expose the wide-ranging experiences and insights of dozens of the most powerful palates in America, among them Gael Greene of New York, John Mariani of Esquire, Ruth Reichl of The New York Times, Phyllis Richman of The Washington Post, David Rosengarten and Caroline Bates of Gourmet, Patricia Unterman of The San Francisco Examiner, S. Irene Virbila of The Los Angeles Times, and Dennis Ray Wheaton of Chicago. They reveal their occasionally outlandish schemes for remaining anonymous—and what happens when their covers are blown! The critics also divulge how they review restaurants, what they think about the star system, and how they temper their personal biases when judging food, service, and ambiance.

Then Dornenburg and Page turn the tables, sharing the sentiments of well-known chefs and restaurateurs from across the country as they review the restaurant critics, from their credentials and rating systems to the forceful impact of their reviews. The chefs and owners of dozens of celebrated restaurants including Al Forno, Campanile, Chez Panisse, East Coast Grill, Fleur de Lys, Frontera Grill, Le Cirque 2000, Red Sage, and Stars offer their own definitions of excellence in food, service, and setting, and reflect on the role that the customer plays in the total dining experience.

Special features of the book include:

• A guide to leading food critics' favorite restaurants across America
• Restaurant review resources available on the Internet
• Advice from renowned sommeliers Larry Stone of Rubicon and Jean-Luc Le Dû of Daniel, and maître fromager Max McCalman of Picholine
• Musings by Pulitzer Prize-winning critics of architecture, media, and music on how they might approach restaurant criticism
• Special interviews with Danny Meyer on Providing Hospitality and Mark Miller on The Progress of American Gastronomy

"Finally, the best insider's view of our business for the discerning restaurant goer. Andrew Dornenburg and Karen Page do a wonderful job of exploring the 'behind-the-scenes' side of professional cooking. As [New York Times restaurant critic] Ruth Reichl would say, 'HHHH'!" —Daniel Boulud, chef-owner, Restaurant Daniel and Cafe Boulud

"DINING OUT is a fascinating story, one that absolutely needed to be written. I found this book to be a compelling, revealing, and utterly entertaining look at what the critics, and those they criticize, had to say." —Michael Romano, chef-partner, Union Square Cafe

"This is no fair—it took me a lifetime to learn all these insights into the restaurant business! Well done!" —Ella Brennan, owner, Commander's Palace

"DINING OUT is both entertaining and educational, and can make your restaurant experience the same. The sommeliers' comments add to the pleasure." —Robert Mondavi, owner, Robert Mondavi Winery

"Not unlike theater, restaurants have been made or destroyed by the words of a critic. DINING OUT goes beyond the words to explore the underlying logic of the restaurant critic. It is an invaluable addition to the library of those who like to dine out." —Leonard A. Schlesinger, professor, Harvard Business School

"Don't start this book if you're hungry—the guide to leading critics' favorite restaurants across the country is a challenge to start one's own food odyssey and eat at least one meal in them all!" —Jeanette S. Wagner, vice chairman, The Estée Lauder Companies Inc.

"Michael Donnelly's photographs of restaurant life shimmer with élan, bursting on the page in glints and daubs of light and shade. If you are a connoisseur of fine cuisine and artful photography, you will delight in these pictures." —William Wegman, artist and photographer

"DINING OUT is an intriguing foray into the secret and powerful world of restaurant criticism. Michael Donnelly's photographs confer an element of high style and high drama to this intelligent and absorbing book." —Nancy Novogrod, editor-in-chief, Travel & Leisure

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Becoming a Chef, the Becoming a Chef Journal

Andrew Dornenburg; Karen Page

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The Becoming a Chef Journal

Andrew Dornenburg; Karen Page

Filled with memorable quotes and astute insights from America's leading chefs, The Becoming a Chef Journal is a place for you to find inspiration as well as record your own food memories. The authors have designed the book so that it can be written and sketched in every day, or just once in a while.

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Other editions: Softcover - 1996

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Culinary Artistry

Andrew Dornenburg

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Becoming a Chef: With Recipes and Reflections from America's Leading Chefs

Andrew Dornenburg; Karen Page

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but they’ve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the ‘90s. Fascinating portraits of the people who have defined American cuisine—who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable—this is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery

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Other editions: Softcover - 1995