Food & Cooking

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.

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.

Culinary expert Shirley Corriher, author of "Cookwise," (William Morrow) a practical guide to culinary mysteries and the science of cooking. Corriher is a food writer and a contributing editor to "Fine Cooking" magazine.

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.

Master chef Georges Perrier of the nationally renowned Philadelphia French restaurant, Le Bec-Fin. He has revealed many of his recipes in his first cookbook, "Georges Perrier Le Bec-Fin Recipes" (Running Press).

Roden is the winner of Italy's most prestigious food prizes and the winner of five Glenfiddich prizes. Her new book is "The Book of Jewish Food: An Odyssey From Samarkand to New York with More than 800 Ashkenazi and Sephardi Recipes."

Sterling is the editor of "Travelers' Tales Food: True Stories of Life on the Road." While in Asia serving in the Navy, Sterling developed an interest in the art of travel and food and claims he is willing to try any dish or drink at least once. He is also author of "The Eclectic Guide to San Francisco and the Bay Area" and "Dining with Headhunters" and is the travel editor for "Fiery Foods" magazine.

Chef Nina Simonds iis a regular contributor to "Gourmet" and "Eating Well" magazines. She's studied cooking in Taiwan and in France and is the author of four books on Chinese cuisine and culture. Her latest cookbook is "Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp and Savor" (Hearst Books).

Shortly before her death, the film director's mother Catherine Scorsese published a cookbook of recipes called "Italianamerican: The Scorsese Family Cookbook." Catherine acted in, and cooked in (on and off-screen) for several of her son's movies. Martin Scorsese will talk about casting his mother in his films and about the new book.

Chef Robert Lehmann is the former Executive Chef of MANNA, a meals-delivery service organization for homebound people with AIDS in Philadelphia. He developed diet and nutrition standards for people who are HIV positive. He has a new book: "Cooking for Life: A Guide to Nutrition and Food Safety for the HIV-positive Community" Lehmann is currently Projects Coordinator for HIV Nutrition Research at The Graduate Hospital in Philadelphia.

Critic John Powers reviews the new movie abut Italian restauranteurs, starry Stanley Tucci and Tony Shaloub.

Restaurant-owner and chef, Mai Pham. Born in Vietnam and raised in Thailand, Pham came to the United States in 1975 and became the first Vietnamese journalist in this country. Her first cookbook, "The Best of Vietnamese and Thai Cooking" (Prima) is a collection of recipes coupled with memories and reflections of life and food in South East Asian culture. Subtitled, "Favorite Recipes from the Lemon Grass Restaurant and Cafes", the book includes 150 of Pham's recipes that have drawn accolades for her three Sacramento restaurants

Corby Kummer has been called the Dean of food writers in America. As one of the most respected food journalists, he writes for The New York Times Magazine, New York and Food and Wine. In addition he also a senior editor at The Atlantic Monthly. Kummer talks about his newest book The Joy of Coffee: The Essential Guide to Buying, Brewing and Enjoying (Chapters Publishing Ltd 1995) He talks about the reasons behind America’s love affair with gourmet coffees and some tips on how to make a good cup. Kummer lives in Boston, Mass.

Harvey Kravits and Jack Treatman are coffee experts. Kravitz is a coffee consultant. Treatman is the co-proprietor of Old City Coffee in Philadelphia. They talk about coffee beans, coffee history and the coffee culture.

Fred "Chico" Lager, former CEO of the Ben & Jerry's ice cream company. He joined the company in 1982, and together with Ben Cohen and Jerry Greenfield, built the company from a small ice cream parlor to a $100 million publicly held company. Lager just wrote a book, "Ben & Jerry's: The Inside Scoop" about his experiences building a successful business while upholding the founders' original philosophy of business as a catalyst for social change.

British Beer maven Michael Jackson(not THAT Michael Jackson). As a leading expert on beer, he's traveled the planet and northern California to sample and rate the wide range of beer-brewing. Jackson is also a historian of the drink, offering perspectives on the popularity of local microbreweries and the appeal of home-brewing. His books include "Pocket Guide to Beer -The Connoisseur's companion to over 1000 Beers of the World-" (Simon & Schuster) and "Michael Jackson's Beer Companion"

British Beer maven Michael Jackson(not THAT Michael Jackson). As a leading expert on beer, he's traveled the planet and northern California to sample and rate the wide range of beer-brewing. Jackson is also a historian of the drink, offering perspectives on the popularity of local microbreweries and the appeal of home-brewing. His books include "Pocket Guide to Beer -The Connoisseur's companion to over 1000 Beers of the World-" (Simon & Schuster) and "Michael Jackson's Beer Companion" (Running Press).

Business journalist Mark Pendergrast. His new book is "For God, Country, and Coca-Cola" shows how the soft drink became the world's most widely distributed product, and a symbol for the Western way of Life.

Michael Jacobson, the executive director of the Center for Science in the Public Interest. The center's just issued the second edition of their "Fast Food Guide." (published by Workman Publishing).