Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the Andre Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.
Few have done more to define how Americans prepare food than Barbara Kafka, whose IACP and James Beard award-winning books Roasting and Microwave Gourmet made two underutilized techniques central to everyday cooking. Ms. Kafka is a former food editor of Vogue and a frequent contributor to The New York Times. She lives in New York and Vermont. The author of Artisan's Soup: A Way of Life and Vegetable Love, Barbara Kafka's immense achievements were recognized once more in 2007, when the James Beard Foundation gave her its Lifetime Achievement Award. Her most recent book is The Intolerant Gourmet: Glorious Food Without Gluten & Lactose.