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John Thorne is an American food writer. He has written and released several books, most of which are about gastronomy.
Thorne was born in Quincy, Massachusetts. A graduate of Amherst College, he began to teach himself to cook frugally while living briefly on the Lower East Side in New York City in the 1960s, where he was attempting to launch his writing career.
In the early 1970s, he was a teacher for several years at Stockbridge School, a progressive New England boarding school that closed in 1976. Thorne subsequently lived in Boston for a number of years, where he self-published a number of culinary pamphlets reviewed at the time by The New York Times, which in 1983 grew into his ongoing newsletter, "Simple Cooking".
In the mid 1980s, Thorne moved to coastal Maine to devote himself exclusively to food writing, and became associated with Matt Lewis, with whom he later co-authored a number of his books and his newsletter. During the 1990s, the couple moved to Northampton, Massachusetts, where they remained as of 2010.
Thorne's newsletter features essays on food preparation and appreciation blended with autobiographical sections. It also includes purported commentary from fictional characters from the fantasy "No Name Diner", as well as cookbook reviews, and occasionally opposing essays by various pseudonymous authors, who are apparently Thorne.
Based upon the newsletter's success, Thorne authored at least six books issued by major publishers as of 2009. Publishers Weekly , reviewing Outlaw Cook, said his "essays delight with passion and originality". [1] The content of much of these works had previously appeared in the self-published newsletters. Thorne has been cited as the best American food writer by both Gourmet and Connoisseur magazines and other sources. [2] Saveur magazine named him to their 2009 Saveur 100 list, calling him "the poet of the every day", [3] and his work was for many years frequently quoted in various national newspapers and other publications. [4] [5] [6] [7] [8] [9] [10] [11] [12]
James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
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.
Nigella Lucy Lawson is an English food writer, television cook, food critic, author, and television presenter.
A cookbook or cookery book is a kitchen reference containing recipes.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
Salade niçoise, salada nissarda in the Niçard dialect of the Occitan language, insalata nizzarda in Italian, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".
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 who was also the editor-in-chief from 1996 to 2001. It was started by Meigher Communications in 1994. World Publications bought Saveur and Garden Design in 2000. World Publications was renamed Bonnier Corporation in 2007. 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.
Betty Ellen Fussell is an American writer and is the author of 12 books, ranging from biography to cookbooks, food history and memoir. Over the last 50 years, her essays on food, travel and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, Los Angeles Times, Saveur, Vogue, Food & Wine, Metropolitan Home and Gastronomica. Her memoir, My Kitchen Wars, was performed in Hollywood and New York as a one-woman show by actress Dorothy Lyman. Her most recent book is Eat Live Love Die, and she is now working on How to Cook a Coyote: A Manual of Survival.
Conrad Gallagher is an Irish-born chef/restaurateur from Letterkenny, County Donegal, based in Dubai since 2016. He was the youngest chef ever awarded a Michelin star at the time, for Peacock Alley in Dublin, at the age of 26 in 1998. In a career that has attracted both accolades and controversy, Gallagher has owned restaurants in Dublin, New York, London, Las Vegas and Cape Town, and has featured in two reality television cooking series. He opened restaurant consultancy Food Concepts 360 in 2018. Gallagher also owns chef recruitment agency The Chefs Connection and opened The Chefs Playground in Johannesburg, South Africa, in April 2020 as a culinary training centre and specialist shop for chefs’ apparel and equipment. In February 2021, Gallagher opened "Off the Menu Food Emporium", a delicatessen, coffee and wine shop serving tapas-style meals, in Port Elizabeth, South Africa. He also opened Bistro Vin de Boeuf, in St Francis Bay.
Fuchsia Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of five books, including the autobiographical Shark's Fin and Sichuan Pepper (2008). According to Julia Moskin in The New York Times, Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone".
The peanut butter and banana sandwich (PB&B), or peanut butter, banana and bacon sandwich (PB,B&B), sometimes referred to as an Elvis sandwich or simply the Elvis, is a sandwich with toasted bread, peanut butter, sliced or mashed banana, and occasionally bacon. Honey or jelly is seen in some variations of the sandwich. The sandwich is frequently cooked in a pan or on a griddle.
Judith Jones was an American writer and editor, best known for having rescued The Diary of Anne Frank from the reject pile. Jones also championed Julia Child's Mastering the Art of French Cooking. She retired as senior editor and vice president at Alfred A. Knopf in 2011. Jones was also a cookbook author and memoirist. She won multiple lifetime achievement awards, including the James Beard Foundation Lifetime Achievement Award in 2006.
The French Laundry Cookbook is a 1999 cookbook written by American chefs Thomas Keller, Michael Ruhlman, and Susie Heller; illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry. It won the 2000 International Association of Culinary Professionals (IACP) Cookbook of the Year award, as well as the IACP's best designed cookbook and best first cookbook awards. The French Laundry Cookbook is in its sixteenth printing and has been printed over 400,000 times.
Andrea Nguyen is a Vietnamese-born, American teacher, food writer, cookbook author and chef living in the San Francisco area. An expert on Asian cuisine and cooking methods, Nguyen has written numerous cookbooks on the food of her native Vietnam, as well as an account of her family's escape during the Fall of Saigon. She writes an active blog, as well as articles for newspapers and food magazines and teaches cooking classes throughout the country.
Faldela Williams was a South African cook and cookbook writer whose books inspired generations of cooks after her to preserve the culinary heritage of South Africa's Cape Malay people.
Maria Guarnaschelli was an American cookbook editor and publisher. In a career spanning five decades she worked with and groomed popular food authors including Rose Levy Beranbaum, Rick Bayless, Julie Sahni, Fuchsia Dunlop, J. Kenji López-Alt, and Judy Rodgers. Some of the notable cookbooks published by her included Classical Indian Cooking,All New All Purpose Joy of Cooking, The Food Lab, The Zuni Cafe Cookbook, and The Cake Bible. Her works were noted to have contributed to a change in how cookbooks were produced, and also credited with introducing American households and chefs to international cuisines beyond just European cuisines.
Yewande Komolafe is a Nigerian food writer, author, and food stylist. She is best known for her work introducing Nigerian food to audiences in the US. Komolafe joined The New York Times as a cooking editor in February 2021.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
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