Food & Cooking

Cookbook author and food writer Jack Bishop. His latest book is called Vegetables Everyday (Harper Collins). BISHOP writes about food for the New York Times, and Cooks Illustrated and Natural Health Magazines. His other cookbooks include Pasta e Verdura, The Complete Italian Vegetarian Cookbook, and Lasagna.

Marie Simmons, author of The Good Egg.

Novelist Jay McInerney (“MAC-in-UR-knee”). He broke onto the literary scene with his bestselling novel “Bright Lights, Big City,” about the excesses of the a Manhattan yuppie in the 1980s. His new book is a collection of essays about the pleasure of wine. It’s called “Bacchus & Me: Adventures in The Wine Cellar” (The Lyons Press).

Writer Clifford Wright. His new book is “A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs, with more than 500 Recipes.” (Morrow) As you can tell from the title, it’s a comprehensive look at Mediterranean foodstuffs, cooking and culture, at over 800 pages. It won the James Beard Cookbook of the Year award, and it is being developed into a 13-part series for PBS called “A Cook’s Tour: Mediterranean Journeys with Clifford Wright.”

Writer Andrew Smith has written a new book about the food that is a staple at movie theatres - popcorn. It's called "Popped Culture: A Social History of Popcorn in America" (University of South Carolina Press).

Carolyn Wyman is author of "Spam, A Biography: The Amazing True Story of America's "Miracle Meat."" (Harvest) She also wrote "I'm a SPAM Fan," and "The Kitchen Sink Cookbook." her syndicated weekly column, "Supermarket Sampler," present reviews of new food products in more than 100 newspapers around the country. She is a staff writer at the New Haven Register in Connecticut.

Chris Fehlinger is the co-founder of the on-line food magazine "Pheast" and is a contributing writer for the print magazine "Wine X. Recently he was the subject of the column "Table Talk" in The New Yorker 4/5/99. In that article, he confesses that he suggest bizarre food dishes, i.e. goat's head, on unsuspecting diners, just for the sport of it. In our interview, he gives us an insider's view of the restaurant business...how maitre d's get better tips, and how to get customers to order what you want them too.

From "Junior's" Restaurant in Brooklyn, Marvin and Alan Rosen. Marvin has collaborated on a new book about his family's Brooklyn restaurant renowned for its rich and creamy cheesecake. Marvin inherited the restaurant from his father who opened it in 1950. Alan is Marvin's nephew. The book is called "Welcome to Junior's: Remembering Brooklyn with Recipes and Memories from Its Favorite Restaurant" (William Morrow).

Cookbook author Bruce Aidells. He's co-authored (along with Denis Kelly) the new book, "The Complete Meat Cookbook" (Houghton Mifflin). It's the first comprehensive reexamination of meat cooking to come along in 20 years. Recipes include: The Classic Hamburger, Not-Like-Mom's Meat Loaf, and Beef Stew with Mushrooms, Onions, and Dark Beer. Aidells is also the founder of Aidells Sausage Company. The teams previous cookbook "Hot Links & Country Flavors" won a Julia Child Award.

An expert on fungi, George Hudler is a professor of Plant Pathology at Cornell University. He's written a new book about the existence of fungi in all its forms, "Magical Mushrooms, Mischievous Molds: The remarkable story of the fungus kingdom and its impact on human affairs." (Princeton University Press).