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Editor-in-Chief of 'Gourmet Magazine' Ruth Reichl

Reichl edited The Gourmet Cookbook, which includes more than 1,200 recipes culled from 60 years of the magazine's back issues. Reichl is the author of two best-selling memoirs, Tender at the Bone and Comfort Me with Apples. Before becoming editor of Gourmet, she was restaurant critic of The New York Times, and before that food editor of the Los Angeles Times.


Russ Parsons

Food Editor for the Los Angeles Times, Russ Parsons. He examines the science of cooking in his new book, How to Read a French Fry: and other Stories of Intriguing Kitchen Science.


Ruth Reichl

Ruth Reichl is editor in chief of Gourmet magazine and a former restaurant critic for The New York Times. Her book Tender at the Bone: Growing up at the Table, described her lifelong passion for food. She continues her story with Comfort Me with Apples: More Adventures at the Table.


Tuna Casserole and Other 20th Century American Recipes.

Food writer Jean Anderson. She writes regularly for the magazines Gourmet, Food & Wine, Family Circle, and Bon Appetit. She's also written over 20 cookbooks. Her latest is "The American Century Cookbook: The Most Popular Recipies of the Twentieth Century." (Crown Publishing). The book includes such classic recipies as Green Bean Casserole, Chicken Divan, and Stroganoff Casserole.


How American Eating Has Changed Since the 1970s.

Cooking expert Madeleine Kamman. She authored "The Making of a Cook" in 1971, and just updated her work to write "The New Making of a Cook: The Art, Techniques, and Science of Good Cooking" (William Morrow). Both of her books aim to show American cooks how to prepare their own ingredients with French culinary techniques. Kamman is also a PBS cooking show host and director of the School for American Chefs.


Alexandra Wentworth Shares WASP Recipes.

Actress and Comedian Alexandra Wentworth. She's the author of The WASP Cookbook (Warner), a collection of purposefully bland recipes (with nicknames such as Kiki’s Cupcakes and Nummies) and plenty of standard drinks. Wentworth has acted on Seinfeld,In Living Color,Jerry Maguire, and Trial and Error.


"America Eats."

Food historian William Woys Weaver. Weaver is a leading expert on the culinary traditions and cooking techniques of the 18th and 19th centuries, and he often is often consulted by restoration organizations such as Old Sturbridge Village and Colonial Williamsburg. Weaver also tracks the emergence of regional American cuisines, often focusing on what the common workers, farmers, and slaves ate. Weaver's new book, "America Eats," examines American foods as a valid form of folk art. It also features traditional recipes adapted for the modern kitchen.

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