Karen Page is half of the James Beard Award-winning author team of Karen Page and Andrew Dornenburg, co-authors of a number of acclaimed culinary books.
Becoming a Chef was credited by the National Culinary Review as "offering the first compendium of answers to some of the most common questions an aspiring chef can ask," and cited as "a cult classic" by Restaurants & Institutions magazine. Author Michael Ruhlman characterized Becoming a Chef on MegNut.com as "the first book that meaningfully addressed chefs as they moved into the realm of celebrity."
Culinary Artistry is the first known reference on culinary composition and flavor compatibility, and has been cited as the single favorite and/or most-used cookbook of leading chefs such as Alinea's Grant Achatz and "Top Chef" winners Hung Huynh and Stephanie Izard. On the occasion of The Cookbook Store's 25th anniversary, the store's staff named Culinary Artistry one of 10 must-have cookbooks of the past 50 years in the June 18, 2008 issue of The Toronto Star.
Dining Out, a San Francisco Chronicle bestseller, received a starred review from Publishers Weekly, which wrote, "the pages buzz with often surprising tension, humor and emotion." Dining Out was referred to as "the best book on the field" by The Washington Post.