When writing THE FLAVOR BIBLE, we consciously strived to create a book that suggests how cooking can be used as a medium for both creative expression and spiritual upliftment.
New York, NY (PRWEB) May 24, 2010
"The preparation, cooking, and eating of food is a sacrament. Treating it as such has the potential to elevate the quality of our daily lives like nothing else."
—From THE FLAVOR BIBLE
The bestselling book THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg (Little, Brown; $35) has been named a 2010 Nautilus Book Award winner. The authors will sign copies of their book on Wednesday, May 26th, at BookExpo America in New York City at the Nautilus Book Awards Booth #4741.
Nautilus Book Awards recognize books of exceptional quality and merit that “promote spiritual growth, conscious living, and positive social change as they stimulate the imagination and inspire the reader to new possibilities for a better world."
This is the 10th year that the Nautilus Book Awards have bestowed honors to recognize and reward world-changing books. Previous winners of Nautilus Book Awards include His Holiness the Dalai Lama, Deepak Chopra, Thich Nhat Hanh, Barbara Kingsolver, Carolyn Myss, Eckhart Tolle, Dr. Andrew Weil, Marianne Williamson, Naomi Wolf and Gary Zukav.
Nautilus Book Award winners are carefully selected in a three-tiered judging process conducted by numerous teams of librarians, editors, book reviewers and leaders in the publishing industry. The Nautilus Book Awards are administered by Marilyn McGuire & Associates, Inc. of Eastsound, WA, in association with Independent Publisher Online of Traverse City, MI.
THE FLAVOR BIBLE, one of the bestselling culinary books of 2009 that has been featured on "Today," "Good Morning America," and in an eight-page feature in Oprah Winfrey's O magazine, was previously honored with the 2009 James Beard Book Award for Best Book: Reference and Scholarship.
"Winning a 2010 Nautilus Book Award is a tremendous honor that affirms our original intentions for THE FLAVOR BIBLE beyond simply compiling what we hoped would become an enormously useful kitchen reference," say authors Karen Page and Andrew Dornenburg. "We consciously strived to create a book that suggests how cooking can be used as a medium for both creative expression and spiritual upliftment."
Page and Dornenburg have dedicated themselves for most of the past two decades to writing books that chronicle and celebrate the revolution taking place in American cooking. Their first book BECOMING A CHEF won the 1996 James Beard Book Award for Best Writing on Food. CULINARY ARTISTRY is a cult classic that is frequently cited as one of the single most-used cookbooks of leading American chefs, including Alinea's Grant Achatz, Le Bernardin's Michael Laiskonis, and several "Top Chef" winners. WHAT TO DRINK WITH WHAT YOU EAT won a Gourmand World Cookbook Award and was named the 2007 IACP "Cookbook of the Year" and the Georges Duboeuf "Wine Book of the Year." Other books include DINING OUT, winner of a Gourmand World Cookbook Award and a finalist for both the 1999 James Beard Book Award and the 1999 IACP Cookbook Award, CHEF'S NIGHT OUT, and THE NEW AMERICAN CHEF, a 2004 IACP Cookbook Award finalist. Collectively, Page and Dornenburg's books have sold hundreds of thousands of copies. The couple, who will celebrate their 20th wedding anniversary this summer, resides in New York City.
The complete list of 2010 Nautilus Book Award winners will be announced during BookExpo America (BEA) in New York City on Wednesday, May 26th.
"We believe cooking will continue to evolve, and not only as a means of 'doing' (i.e., putting dinner on the table, or 'problem-solving' by 'following a recipe'). Over time, we believe more people — including, perhaps, yourself — will have discovered it as a way of 'being' in the world....Ultimately, cooking offers the opportunity to be immersed in one's senses and in the moment like no other activity, uniting the inner and outer selves. At these times, cooking transcends drudgery and becomes a means of meditation and even healing."
—From the Preface to THE FLAVOR BIBLE