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Sweetbread is a culinary name for the thymus or pancreas, typically from calf and lamb. The "heart" sweetbreads are more spherical in shape, while the "throat" sweetbreads are more cylindrical in shape. As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork. Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, fancy meat, or variety meat.
Broth, also known as bouillon, is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. Mirepoix or other aromatics may be added for more flavor.
Elizabeth David, CBE was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.
Jane Grigson was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
Robert Owen Clarke, known as Oz Clarke, is a British wine writer, television presenter and broadcaster.
Nigel Slater is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was food writer for Marie Claire for five years. He also serves as art director for his books.
Ken Hom OBE is a Chinese-American chef, author and television-show presenter for the BBC, specialising in Chinese Cuisine. In 2009 he was appointed honorary Officer of the Order of the British Empire (OBE) for "services to culinary arts".
Ching-He Huang, often known in English-language merely as Ching, is a Taiwanese-born 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 recognised 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.
John Radford, born in Nottingham on 1 December 1946, died on 19 October 2012, was a British writer and broadcaster in the field of wine and food, with an emphasis on Spain. He was educated at Stamford School in Lincolnshire.
Mark Stanford Oldman is an American entrepreneur, wine expert, and author of several books on wine. He has been described as "one of the wine world's great populizers" and "one of the wine world's great showmen." He regularly appears at food and wine festivals as well as corporations and institutions, and teaches a course on entrepreneurship for Stanford University.
Lucinda Bruce-Gardyne FRSE is a Scottish chef and writer who specialises in cookery and food allergies.
Tom Stevenson is a British author who has been writing about wine for more than 30 years. Described by his colleagues as one of today's most prolific wine authors, Stevenson is regarded as the world's leading authority on Champagne. He has written 23 books, the most important of which have been published internationally by more than 50 publishers and translated into over 25 languages. In 1986, his book Champagne became the first wine book to win four literary awards, establishing Stevenson's reputation as a serious author, a fastidious researcher with a talent for divining future issues, and a critic bold enough to take on the establishment.
Irena Chalmers-Taylor was an author and food commentator/essayist, teacher and culinary mentor. Named "the culinary oracle of 100 cookbooks" by noted American restaurant critic and journalist, Gael Greene, Chalmers was recognized as the pioneer of the single subject cookbook. Her life story revealed an unlikely journey to becoming a James Beard Foundation "Who's Who" of Food and Beverage in America 1988 Award Recipient.
Corinne Trang is an author of Asian-themed cookbooks.
Denis Cotter is an Irish celebrity chef, author, television personality and proprietor of the acclaimed vegetarian Café Paradiso restaurant in Cork City. He has published three cookbooks – "Cafe Paradiso Cookbook", "Paradiso Seasons" and "wild garlic, gooseberries...and me", and his fourth book was due to be published in 2011 by Harper Collins. He has featured on the RTÉ One television series Guerrilla Gourmet.
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.
Catherine Fulvio is an Irish TV chef, food writer, author and proprietor of Ballyknocken House & Cookery School.
Ken Albala is Professor of History and Cultural Ambassador for Aspictopia at the University of the Pacific. He has authored or edited 25 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home." Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in media and at conferences discussing food issues He is featured on the DVD: "Food: A Cultural Culinary History." Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy.
Nompumelelo Mqwebu is a South African chef and author. In 2018, her book, Through the Eyes of an African Chef, was named the world's best self-published cookbook at the Gourmand World Cookbook Awards which took place in China. The Gourmand World Cook Awards is an international competition that honours the best food and wine books.
References
- ↑ Gourmand Book Awards - Best for Professionals 2003 Archived 2007-08-22 at the Wayback Machine
- ↑ The Most Useful Cookery Books Ever - Writers and critics - Waitrose.com Archived 2007-10-12 at the Wayback Machine