A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.
A cookbook or cookery book is a kitchen reference containing recipes.
Diana Kennedy MBE is a British food writer. A primary English-language authority on Mexican cooking, Kennedy is known for her nine books on the subject, including The Cuisines of Mexico, which started changing how Americans view Mexican cooking. Her work is the basis of much of the work of Mexican chefs in the United States. Her cookbooks are distinctive because they are based on her fifty years of traveling Mexico, interviewing and learning from cooks of all kinds in the country, and from just about every region.
Sara Moulton is an American cookbook author and television personality. In an article for The New York Times, Kim Severson described Moulton as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines."
Heston Marc Blumenthal is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon and egg ice cream, and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
Katherine Lee is an American cookbook author, television food critic, and novelist born in West Virginia. She has worked in several restaurants and published two cookbooks. She served as a contributor to several magazines and TV shows, including Iron Chef America, an American cooking show competition, where she was a judge in 2007. She is a co-host of Food Network's talk show The Kitchen, and the host of Cooking Channel's Beach Bites with Katie Lee.
Nicholas Lander is a consultant to and writer on the restaurant industry.
Frank Bordoni is a British Michelin starred celebrity chef and member of the Guild of Food Writers. He has been members of the Craft Guild of Chefs, Vice President of World Masterchefs and an International Judge for numerous culinary competitions, awards and events.
The BLT Cookbook is a cookbook about the preparation of bacon, lettuce, and tomato (BLT) sandwiches. It was written by Michele Anna Jordan and was published by William Morrow Cookbooks in the United States in June 2003. Jordan is a food writer and has written for The Press Democrat; The BLT Cookbook is her 14th published book. She researched the book for ten years and in the process she taste-tested hundreds of variations on the sandwich, describing it as America's most beloved sandwich. She instructs the reader on how to acquire and prepare the best ingredients for the sandwich. The book includes recipes with varying ingredients, though each recipe includes tomatoes. Many recipes in the book are not sandwiches, and include appetizers, soups, salads, and desserts. Jordan also suggests wines to accompany the sandwich.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. With Sami Tamimi, he is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookery books, including Ottolenghi (2008), Plenty (2010), Jerusalem (2012) and SIMPLE (2018).
Princess Tatiana of Greece and Denmark is a Venezuelan publicist, event planner, and writer. She is a member of the former Greek royal family and the Danish royal family as the wife of Prince Nikolaos, son of Constantine II, who reigned as King of Greece until the monarchy was abolished in 1973. She worked as a publicist and event planner for Diane von Fürstenberg and, in 2016, published the cookbook A Taste of Greece.
Whitney Leigh Miller Humphrey is an American chef who won the first season of the US version of MasterChef in 2010. Miller was named the first ever American MasterChef winner by MasterChef judges, Gordon Ramsay, Graham Elliot, and Joe Bastianich.
Barbara Abdeni Massaad is a Lebanese-American cookbook author, photographer, food consultant, and TV host. She is the author of several cookbooks, including Man’oushé: Inside the Street Corner Lebanese Bakery and Mouneh: Preserving Foods for the Lebanese Pantry, which have been translated into French and Arabic, respectively.
Sorted Food is a British YouTube cooking channel and food website created by old school friends from Hertfordshire - Benjamin 'Ben' Ebbrell, Michael 'Mike' Huttlestone, Jamie Spafford and Barry Taylor. Around 2014 James Currie, who met Ebbrell in culinary school, joined the team first as a developmental chef and then as an on camera personality. The YouTube channel was created on March 10, 2010 and has grown to attract an audience so large that in January 2019 Google described SORTEDfood as "one of the world's largest food and cooking communities" They have also created the Sorted Club, which is a subscription based collection of apps to "learn, explore and change your routine for the better".
Marlena Spieler is a food writer of more than 70 cookbooks. She formerly contributed for Bon Appétit, Saveur and the San Francisco Chronicle food column "The Roving Feast."
Diane Kochilas is a Greek American cookbook author, celebrity chef, and cooking school owner. She has appeared on numerous American television programs, including Throwdown! with Bobby Flay, Bizarre Foods with Andrew Zimmern, The Today Show, PBS News Hour, and Martha Stewart. In Greece and Cyprus, Kochilas hosted the TV cooking show Τι Θα Φάμε Σήμερα Μαμά; on Alpha Channel and Sigma in Cyprus. She runs the Glorious Greek Kitchen Cooking School on the Blue-Zone Greek Island of Ikaria.
Zoe Adjonyoh is a British writer and cook, founder of "Zoe's Ghana Kitchen", a Ghanaian pop-up restaurant brand, which is also the title of her debut cookbook.
Julia Turshen is an American bestselling cookbook author, food writer, cook, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. Those she has collaborated with include Gwyneth Paltrow, Dana Cowin, and Mario Batali. She hosts the podcast Keep Calm and Cook On and writes a monthly column in Food & Wine called The Interview. She has written for the New York Times, Condé Nast Traveler, Vogue, and Bon Appétit. She serves on the Smithsonian National Museum of American History's Kitchen Cabinet Advisory Board and is the founder of Equity At The Table (EATT), a digital directory of people of color, women, and non-binary individuals in food. She also regularly provides meals for Citizen Action New York, which led to her 2016 appointment as developer of the organization's food team.
Stella Parks is an American pastry chef and food writer based in Kentucky. She has worked in various Lexington-area restaurants, notably Table 310, and was a longtime contributor to Serious Eats. Parks received a James Beard Foundation Award in 2018 for her bestselling cookbook BraveTart: Iconic American Desserts.
