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Carla Capalbo is an English-American food writer, journalist, and author.
Capalbo writes regularly for magazines and newspapers, including Decanter , National Geographic , [1] BBC Olive, The Independent , The World of Fine Wine , Bon Appétit , Departures , and Food & Wine . She is a long-time member of Slow Food, the Guild of Food Writers, and the Circle of Wine Writers and has won Italy's Luigi Veronelli prize for best foreign food writer. [2] In 2017 she featured in the BBC Radio 4 Food Programme's documentary on the food and wine of Georgia. [3]
Saveur called her book Tasting Georgia "without question the best book ever written in English about Georgian food and wine." [4]
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy "skin" on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English.
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, North African, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.
Saveur is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines. The publication was co-founded by Dorothy Kalins, Michael Grossman, Christopher Hirsheimer, and Colman Andrews. It was started by Meigher Communications in 1994. World Publications bought Saveur and Garden Design in 2000. In October 2020, Bonnier Corporation sold Saveur, along with several other publications, to venture equity group North Equity.
Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.
Sharon K. Herbst was an American cookbook and culinary books author.
Monica Bhide is an engineer turned writer based out of Washington, D.C. She has written three cookbooks, The Spice is Right, Everything Indian Cookbook, and Modern Spice. Her first fiction novel, The Devil In Us released in 2014. She released a book of food essays, A Life of Spice, in 2015.
Corinne Trang is an author of Asian-themed cookbooks.
Giuliano Hazan is an Italian cookbook author and educator who travels throughout the world teaching Italian cooking. He is the son of Italian cooking doyenne Marcella Hazan and wine expert Victor Hazan. His use of traditional methods and ingredients combined with modern attitudes and a straightforward recipe style have made him a popular cookbook author. His cooking schools in Italy and Florida, U.S., have been profiled in many publications. Hazan is considered to be one of the foremost authorities on Italian cooking.
Ajapsandali is a traditional Georgian and Armenian dish, also popular in the Northern Caucasus.
Theo Randall is an English chef who specialises in Italian cuisine. He is the proprietor of Theo Randall at the InterContinental Hotel London Park Lane, although he is perhaps best known for being awarded a Michelin star at The River Café in London.
Thousand Island dressing is an American salad dressing and condiment based on mayonnaise that can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, and ketchup or Tabasco sauce. It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts.
Fiona Beckett is a Bristol-based writer and food journalist who regularly writes for The Guardian, Decanter magazine, and other UK news publications. She has also written for The Times, The Daily Mail, The Telegraph, and National Geographic Food. She is a regular judge for competitions such as the BBC Food and Farming Awards, the Andre Simon Awards, and the Fortnum & Mason Awards.
Reem Kassis is a Palestinian writer and cookbook author who holds Israeli citizenship. Her work focuses on the intersection of food with culture, history and politics.
The Sorana bean is a type of cannellini bean grown near the Italian town of Sorana, along the Pescia River in the Province of Pistoia in Tuscany. Cultivation is limited to an extremely small microclimate area with conditions considered excellent for growing this type of bean, and production is low. Demand is high, and prices are six to ten times that of other cannellini-type beans. In 2002 it received Protected Geographical Indication (PGI) certification from the European Union. It is considered economically important to the survival of agriculture in the Pescia Valley and because of this is believed to have helped prevent emigration from the area.
Yasmin Khan is a British author, broadcaster and human rights campaigner. Her work covers food, travel and politics and her critically acclaimed books, The Saffron Tales and Zaitoun, use everyday stories to challenge stereotypes of the Middle East.
Nawal Nasrallah is a U.S.-based Iraqi food writer, food historian, English literature scholar, and translator from Arabic into English. She is best known for her cookbook featuring Iraqi cuisine, entitled Delights from the Garden of Eden, and for editions of medieval Arabic cookbooks, including Annals of the Caliphs’ Kitchens, an annotated translation of the tenth-century, Abbasid-era cookbook Kitab al-Tabikh by Ibn Sayyar al-Warraq. She has won numerous awards for her writing and her translations.
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.
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