Jim has published several cookbooks, including the award-winning American Baker and Baking with Jim Dodge. He is a contributing editor to the revised Joy of Cooking, as well as a former contributing editor to Food & Wine, and consulting culinary editor to Cooks Illustrated. Jim has received numerous honors, including a James Beard Award for Excellence in 2005, a Gold Plate Award presented by the American Academy of Achievement in 1989, a James Beard Cookbook Award in 1987, and the Honor Roll of American Chefs for Food & Wine in 1983.
Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College. She is also the Founding Editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation.
She has published numerous books and articles on literature, culture, art, and cuisine, and has organized several exhibitions, among them Graphic Design in the Mechanical Age and Feeding Desire: Design and the Tools of the Table, 1500-2005, both at the Cooper-Hewitt, National Design Museum. She is also the author of five cookbooks, including A Taste of Russia (nominated for a Tastemaker Award), The Georgian Feast (winner of IACP’s Julia Child Award for Cookbook of the Year), The Winter Vegetarian, and Baking Boot Camp at the CIA (IACP award finalist).
She is currently the series editor of California Studies in Food and Culture (University of California Press), a book series that seeks to broaden the audience for serious scholarship in food studies. In 2013 she was named Distinguished Fellow in Food Studies at the Jackman Humanities Institute, University of Toronto, and in 2016 was the Macgeorge Fellow in Food Studies at the University of Melbourne. Under Goldstein’s editorship the 1000-page Oxford Companion to Sugar and Sweets appeared in 2015, as did her most recent cookbook, Fire and Ice: Classic Nordic Cooking. Both books were nominated for James Beard and IACP awards. She is currently working on a new Russian cookbook, to be published by Ten Speed Press in 2019.
Russ Parsons is the former food editor and columnist of the Los Angeles Times. He has been writing about food for 30 years, including 25 years at The L.A. Times. He is the author of the cookbooks How to Read a French Fry, a finalist for two IACP Julia Child cookbook awards, and How to Pick a Peach, named one of the 100 best books of the year by both Publisher’s Weekly and Amazon.
He is a member of the James Beard Foundation’s Who’s Who of Food and Beverage in America. In addition, he has won every major American food journalism award, including those from the International Association of Culinary Professionals, the Association of Food Journalists, and the James Beard Foundation.
Nancy Silverton, with partners Mario Batali and Joe Bastianich, is the co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, San Diego and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles.
She founded the world-renowned La Brea Bakery, as well as Campanile Restaurant. Silverton has worked with some of the nation’s most notable chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She was named Food and Wine Magazine’s “Best New Chef” and “Pastry Chef of the Year.” The James Beard Foundation awarded her with “Outstanding Restaurant” for Campanile, as well as “Outstanding Chef.”
Silverton is the author of eight cookbooks including: Desserts, Breads from the La Brea Bakery, Pastries from the La Brea Bakery, Nancy Silverton’s Sandwich Book, Twist of the Wrist and the Mozza Cookbook.
Jasper White graduated from the Culinary Institute of America. In 1983 he opened Jasper’s Restaurant on Boston’s historic waterfront. Both chef and restaurant received numerous awards including in 1990, when he was awarded the James Beard Award for Best Chef, Northeast.
In May 2000, he opened Jasper White’s Summer Shack, in Cambridge, Massachusetts. The success of the Cambridge restaurant has spawned three more Summer Shacks at Mohegan Sun Casino in Connecticut, Boston’s Back Bay and Dedham, MA. In 2001, Summer Shack was nominated for Best New Restaurant from the James Beard Foundation.
In addition to his restaurants, Jasper is also a partner in Georges Bank, LLC, a wholesale seafood company in South Boston that specializes in supplying the freshest, sustainable, “boat to table” fish and shellfish available. White is also the author of four cookbooks: Jasper White’s Cooking From New England, Lobster At Home, Fifty Chowders and The Summer Shack Cookbook – The Complete Guide to Shore Food.