The Moosewood Cookbook (1977) is a vegetarian cookbook by Mollie Katzen that was published by Ten Speed Press. It is a revised version of a 1974 self-published cookbook by members of the Moosewood Restaurant in Ithaca, New York.
Marcus Wareing is an English celebrity chef who is currently Chef-Owner of the one-Michelin-starred restaurant Marcus in Knightsbridge. Since 2014, Wareing has been a judge on MasterChef: The Professionals.
Michael Carl Ruhlman is an American author, home cook and entrepreneur.
Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard.
The Cateys are a UK award ceremony for the hospitality industry, first held in 1984. They have been described as the hospitality industry's equivalent of the Oscars. Recipients are nominated, selected and awarded by the industry through The Caterer magazine.
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.
Jason Atherton is an English chef and restaurateur. His flagship restaurant Pollen Street Social gained a Michelin Star in 2011, its opening year. He was the Executive Chef at Gordon Ramsay's Michelin starred Maze in London until 30 April 2010. In 2014 he co-hosted the Sky Living TV series My Kitchen Rules.
Pétrus is a restaurant in London, which serves modern French cuisine. It is located in Kinnerton Street, Belgravia and is part of Gordon Ramsay restaurants owned by celebrity chef Gordon Ramsay's Gordon Ramsay Restaurants Ltd. It has held one Michelin star since 2011, and 3 AA Rosettes.
James Kenji López-Alt is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking.
Michael Solomonov is an Israeli chef known for his restaurants in Center City, Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
The Cooks and Confectioners Dictionary: or, the Accomplish'd Housewives Companion was a cookery book written by John Nott and first published in London in 1723.
Simon Boyle is a British chef, author and social entrepreneur working in Britain. Boyle became a Fellow of the Royal Academy of Culinary Arts in 2017. In 2020 he was awarded special recognition by the Basque Culinary World Prize for his relief work in London during the COVID-19 crisis.
Ten Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.
Gary Maclean is a Scottish chef, author and the first National Chef of Scotland.
BOSH! is a duo of British vegan chefs from Sheffield consisting of Henry Firth and Ian Theasby. They rose to fame in 2016 with the launch of their YouTube channel, and have gone on to host the ITV1 television programme Living on the Veg and author a number of books. Their eponymous vegan cookbook ranked fifth in the Sunday Times Bestsellers chart in 2018, and is among the top 50 best-selling UK cookbooks of all time.
Natalie Coleman is a British chef and winner of the 2013 series of MasterChef. She is now the head chef of The Garrison in London and won Best Pub Chef at the 2022 Great British Pub Awards.
Tabitha Bonita Brown is an American actress and social media personality. She creates online video content incorporating veganism, humor and motivational speaking. Brown has over 5 million followers on TikTok and over 4.2 million followers on Instagram as of March 2023. She has been described by HuffPost as "America's Mom" and her content has been characterized by critics as being "comforting" and "calming". She is the host of the Food Network’s first plant-based cooking competition It’s CompliPlated and host of the Emmy-nominated YouTube children’s show Tab Time.
Jackie Kearney is a British cook specialising in vegetarian and vegan street food, drawing especially from Asian cuisine. Kearney works as a chef and food development consultant, as well as running The Hungry Gecko dining club. She has a food trailer called Barbarella, and has published several vegan cookbooks.
Philip Howard is a South African-British chef, chef patron, and restaurateur. He gained cooking skills while working under Marco Pierre White at Harveys and Simon Hopkinson at Bibendum. Howard and White's then-business partner Nigel Platts-Martin opened London restaurant The Square in December 1991, despite both of their inexperience in operating a restaurant at the time.
Vegetable Kingdom: The Abundant World of Vegan Recipes, often shortened to Vegetable Kingdom, is a 2020 cookbook by Bryant Terry. It received positive reviews and won an NAACP Image Award. Recipes are based on the cuisines of the African diaspora. The book provides a song pairing for each dish.
