17. Our Books Timeline
1996: CULINARY
ARTISTRY is the first
known reference of
compatible flavors
2008: THE FLAVOR
BIBLE is the first known
comprehensive
reference of
compatible flavors, and
is translated into
multiple languages
18. Our Books Various Vantage Points
Spent a year interviewing
and dining out with
restaurant critics across
America
Interviewed chefs on where
they eat, both on a regular
basis as well as
transformative experiences
and lessons learned
19. Our Books Exploring New Passions
No one eats in a vacuum;
there is typically
something to drink to
accompany a meal.
How can the flavor
synergies be maximized?
How can a complex topic
like wine be simplified?
21. “Go where no culinary writers have gone
before.”
—International Cookbook Review
“The incisive, hip writing team of Dornenburg
and Page [provide] a peek into today’s great
culinary minds.”
—Publishers Weekly
“[Their books are] the best place to
experience the cult of the New American
chef.”
—The New Yorker
22.
23. % Americans
Obese
Overweight
Normal
Underweight
Obesity increases the risk of many health conditions, including heart disease, stroke, and high
blood pressure; Type 2 diabetes; cancers, liver and gallbladder disease; sleep apnea and
respiratory problems; osteoarthritis; infertility; mental health conditions
24. “As of 2010, diet surpassed smoking as
the number-one risk factor for disease
and death in America.”
—Michael Moss, Pulitzer Prize-winning author of
Salt, Sugar, Fat, writing in a November 3, 2013,
New York Times Magazine cover story on broccoli
The problem? The number-one
cause of death in America is
nutritionally-preventable
diseases.
25. “The weight of evidence at this point in
time…is so overwhelming…Nothing else…can
begin to compete with the evidence available
for the whole food, plant-based diets in terms
of promoting human health.”
—T. Colin Campbell, PhD, author of the million-
copy bestseller The China Study (2005)
26. “In all my interviews with
nutrition experts, the benefits
of a plant-based diet provided
the only point of universal
consensus.”
—Michael Pollan, In Defense of Food (2008)
27. Or, as TV host Bill Maher put it:
“We won’t stop being sick until
we stop making ourselves
sick…The answer isn’t another
pill. The answer is spinach.”
31. 2005: The China Study, Skinny Bitch & The PPK
2007: Prevent and Reverse Heart Disease, How
to Cook Everything Vegetarian, Veganomicon
2008: Oprah Winfrey’s vegan cleanse, Eating
2009: Eating Animals, Engine-2 Diet, Kind Diet
2010: BusinessWeek profiles “power vegans”
2011: Oprah’s Vegan Challenge, Forks Over
Knives
2012: Ellen DeGeneres on “Rachael Ray Show”
32. 2003: Candle 79
2004: Café Gratitude, Green Zebra, Pure Food &
Wine
2005: Veggie Grill
2006: Horizons, Sublime
2008: Dirt Candy, 1st veg dinner at James Beard
House by Jeremy & Deanie Fox of Ubuntu
2009: 1st vegan dinner at JBH by Vedge
2010: Gracias Madre & Eataly “vegetable
butchers”
2011: Vedge named one of GQ’s Top 12
37.
“[Chef Rene Redzepi of] Noma, otherwise known as
the best restaurant in the world [believes]:
The reason we should eat our vegetables isn’t
because they’re better for us. We should be
plucking and pan roasting our friends in the
plant kingdom, first and foremost, because
they are damned delicious.”
—Adam Sachs, Bon Appetit (December 2012)
38.
“Flavor profiles are really in the
herbs or the vegetables, not the
protein. That is what determines
the character of the dish.”
—Tom Colicchio, to Stephanie March
of Hamptons magazine (November 2012)
39. “I had no idea so much flavor could be
delivered without butter, cream, milk, eggs,
and other kitchen staples…I had trouble
understanding how vegan food had advanced
this far and this fast without an accompanying
outpouring of acclaim.”
—Alan Richman, GQ’s 15-time James Beard Award-winning restaurant critic,
naming Philadelphia’s Vedge one of the 12 most outstanding restaurants of 2013
40. Eleven Madison Park (#5), Per Se (#11),
DANIEL (#29), and The French Laundry (#47)
all offer vegetarian tasting menus that can be
served vegan upon request
Del Posto: vegan tasting menu (June 2014)
Alain Ducasse reopens Plaza Athenee in Paris
with a meat- and cream-free menu (Sept. 2014)
Jean-Georges Vongerichten announces plans
to open a raw vegan restaurant in 2015
41. • Debuts October 14, 2014
• Features insights from
America’s best vegetarian
and vegan restaurants
• Draws inspiration from
America’s best veg
tasting menus at DANIEL,
Eleven Madison Park, the
Inn at Little Washington,
Melisse, Per Se, Picholine,
and more