Recipes are a good place for anyone to start cooking, but it can be more rewarding to learn how to cook inventively to please your tastes, with the best ingredients available to you. Food writer Karen Page (The Flavor Bible) has written many acclaimed books with photography by her husband, Andrew Dornenburg. In Kitchen Creativity she compiles the advice of successful chefs, and studies how they manage their creative lives. Sections discuss techniques, how flavors and textures work together, and how to invent new dishes. In sidebars and subsections, Page offers a five-step creative process, historical origins of flavor combinations, sources for the best ingredients, book recommendations and lists of award-winning chefs and restaurants. An encyclopedia-style section is meant to spark ideas with entries such as Altitude, Enneagrams and Summer. This book will appeal to cooks at every level, and those interested in creativity, whatever the medium. --Sara Catterall