Patience Gray’s greatest work was the passionate autobiographical cookery book Honey from a Weed. It is Mediterranean through and through and as compelling as a first-class novel. Within a few months of its first appearance in 1986, it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’&nbsp;
Jeremy Round called Patience Gray ‘the high priestess of cooking,’ whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book than a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio, and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. The André Simon Book Prize committee gave it a special award in 1987.
Patience Gray shared the life of a sculptor, Norman Mommens, whose appetite for marble and sedimentary rocks took them to Tuscany, Catalonia, the Cyclades (Naxos), and Apulia. These are the places that, in turn, inspired this rhapsodic text.
Everywhere, she learned from the country people whose way of life she shared, adopting their methods of growing, cooking, and con¬serving the staple foods of the Mediterranean. She described the rustic foods and dishes with feeling and fidelity, writing from the inside and with a deep sense of the history and continuity of Mediterranean ways.
Her life in the Salento contrasted with an earlier, and indeed glittering, career in Fleet Street, but she sacrificed the deadlines of the past to the rhythm of wine-making, seasonal sowing, and gathering. Patience Gray died in 2005.

Patience

Chade-Meng Tan, also known as Meng, is a former Google engineer known for his work in mindfulness and emotional intelligence. He is the author of the bestselling book "Search Inside Yourself: The Unexpected Path to Achieving Success, Happiness (and World Peace)" and the co-founder of the Search Inside Yourself Leadership Institute (SIYLI).
Meng began his career at Google as an engineer in 2000, working on various projects such as Google Maps and Street View. However, he eventually became interested in the intersection of technology and personal development. In 2007, he helped create the Search Inside Yourself (SIY) program at Google, which aimed to teach mindfulness and emotional intelligence to employees. The program was highly successful and eventually became a full-fledged course for all Google employees.
In 2012, Meng left Google to co-found the Search Inside Yourself Leadership Institute (SIYLI) with a mission to bring the benefits of mindfulness and emotional intelligence to individuals and organizations around the world. SIYLI offers workshops, training, and certification programs to help individuals and organizations develop emotional intelligence and mindfulness-based leadership skills.
Meng is also a frequent mindfulness and emotional intelligence speaker and has given talks at various organizations and conferences worldwide. He is also a member of the World Economic Forum's Global Agenda Council on Mental Health.
His book "Search Inside Yourself: The Unexpected Path to Achieving Success, Happiness (and World Peace)" has been translated into more than 20 languages and is a New York Times bestseller. It has received widespread acclaim and is considered a mindfulness and emotional intelligence classic.
In summary, Chade-Meng Tan is a former Google engineer, author, and co-founder of the Search Inside Yourself Leadership Institute (SIYLI). He became well-known for his work in mindfulness and emotional intelligence. He helped create the Search Inside Yourself (SIY) program at Google, which aimed to teach mindfulness and emotional intelligence to employees.
He later co-founded the Search Inside Yourself Leadership Institute (SIYLI) to bring the benefits of mindfulness and emotional intelligence to individuals and organizations worldwide. He is also a frequent speaker on mindfulness and emotional intelligence, and his book Search Inside Yourself is considered a classic in the field.

Chade-Meng

Shannon Kelly White is a writer, mum, nurse and doodle-joke enthusiast. She lives in Torquay, Australia. Her blog, Shannon’s Kitchen, began as a hobby a few years ago and her online community includes readers from across the world, all of whom are awesome and often a little weird.
Shannon is enthusiastic about healthy eating but thinks diet culture can go f**k itself. She enjoys travelling, eating cookies and erotic massage. Shannon’s Master of Nutrition studies have been told to cool their jets while she tackles the role of stay at home mum to two adorable, nutso children.

Shannon

Jocko Willink is an American retired Navy Seal officer, author, podcaster, and public speaker. He is best known for his involvement in the Battle of Ramadi, his success in the Navy SEALs, and his leadership philosophy, which is based on discipline, hard work, and respect for others.
Willink was born in Easton, Pennsylvania, on September 8, 1971. He joined the Navy in 1990 and, after graduating from Basic Underwater Demolition/SEAL (BUD/S) training, was assigned to SEAL Team 3. During his service in the Navy, Willink completed multiple deployments to Iraq and Afghanistan and was eventually assigned to Task Unit Bruiser, the most decorated special operations unit of the Iraq War. During the Battle of Ramadi, Willink and his team helped to clear the city of insurgent forces, and their exemplary performance earned them the Navy Cross.
Willink retired from the Navy in 2010 and soon after began to share his leadership philosophy. He has authored several books, including Extreme Ownership, Leadership Strategy and Tactics, and Way of the Warrior Kid, as well as co-hosting the popular podcast Jocko Podcast.
Willink is also a respected public speaker, giving talks all over the world on topics such as leadership, discipline, and team building. He is a sought-after keynote speaker for both corporate and military events.
Willink is an advocate for physical and mental fitness, often speaking about the importance of proper nutrition and exercise. He also encourages people to push themselves and strive to become the best versions of themselves.
Willink is a highly respected figure in the military and business worlds, and his words have been an inspiration to many. His leadership philosophy is one that emphasizes discipline, hard work, and respect for others, and these values are ones that have served him well throughout his career.

Jocko

Theodore Samuel Williams (August 30, 1918 – July 5, 2002) was an American professional baseball player and manager. He played his entire 19-year Major League Baseball (MLB) career, primarily as a left fielder, for the Boston Red Sox from 1939 to 1960; his career was interrupted by military service during World War II and the Korean War. Nicknamed "Teddy Ballgame," "the Kid," "the Splendid Splinter," and "The Thumper," Williams is regarded as one of the greatest hitters in baseball history and, to date, is the last player to hit over 400 in a season.
Williams was a nineteen-time All-Star, a two-time recipient of the American League (AL) Most Valuable Player Award, a six-time AL batting champion, and a two-time Triple Crown winner. He finished his playing career with a .344 batting average, 521 home runs, and a .482 on-base percentage, the highest of all time. His career batting average is the highest of any MLB player whose career was played primarily in the live-ball era and ranks tied for 7th all-time (with Billy Hamilton).
Born and raised in San Diego, Williams played baseball throughout his youth. After joining the Red Sox in 1939, he immediately emerged as one of the sport's best hitters. In 1941, Williams posted a .406 batting average; he was the last MLB player to bat over .400 in a season. He followed this up by winning his first Triple Crown in 1942. Williams was required to interrupt his baseball career in 1943 to serve three years in the United States Navy and Marine Corps during World War II. Upon returning to MLB in 1946, Williams won his first AL MVP Award and played in his only World Series. In 1947, he won his second Triple Crown. Williams returned to active military duty for portions of the 1952 and 1953 seasons to serve as a Marine combat aviator in the Korean War. In 1957 and 1958, at the ages of 39 and 40, he was the AL batting champion for the fifth and sixth time.
Williams retired from playing in 1960. In his first year of eligibility, he was inducted into the Baseball Hall of Fame in 1966. Williams managed the Washington Senators/Texas Rangers franchise from 1969 to 1972. An avid sport fisherman, he hosted a television program about fishing and was inducted into the IGFA Fishing Hall of Fame. Williams's involvement in the Jimmy Fund helped raise millions of dollars for cancer care and research. In 1991, President George H. W. Bush presented Williams with the Presidential Medal of Freedom, the highest civilian award bestowed by the United States government. He was selected for the Major League Baseball All-Time Team in 1997 and the Major League Baseball All-Century Team in 1999.
Williams was born in San Diego on August 30, 1918, and named Theodore Samuel Williams after former president Theodore Roosevelt and his father, Samuel Stuart Williams. He later amended his birth certificate, removing his middle name, which he claimed originated from a maternal uncle (whose actual name was Daniel Venzor), who had been killed in World War I. His father was a soldier, sheriff, and photographer from Ardsley, New York. At the same time, his mother, May Venzor, a Spanish-Mexican-American from El Paso, Texas, was an evangelist and lifelong soldier in the Salvation Army. Williams resented his mother's long hours working in the Salvation Army, and Williams and his brother cringed when she took them to the Army's street-corner revivals.
Williams's paternal ancestors were a mix of Welsh, English, and Irish. Williams's family's maternal, Spanish-Mexican side was quite diverse, having Spanish (Basque), Russian, and American Indian roots. He said of his Mexican ancestry, "If I had my mother's name, there is no doubt I would have run into problems in those days, the prejudices people had in Southern California."
Williams lived in San Diego's North Park neighborhood (4121 Utah Street). At the age of eight, his uncle, Saul Venzor, taught him how to throw a baseball. Saul was one of his mother's four brothers and a former semi-professional baseball player who had pitched against Babe Ruth, Lou Gehrig, and Joe Gordon in an exhibition game. As a child, Williams's heroes were Pepper Martin of the St. Louis Cardinals and Bill Terry of the New York Giants. Williams graduated from Herbert Hoover High School in San Diego, where he played baseball as a pitcher and was the star of the team. During this time, he also played American Legion Baseball, later being named the 1960 American Legion Baseball Graduate of the Year.
Though he had offers from the St. Louis Cardinals and the New York Yankees while he was still in high school, his mother thought he was too young to leave home, so he signed up with the local minor league club, the San Diego Padres.

Tim Ferriss is an American author, entrepreneur, and public speaker. He is best known for his bestselling book, The 4-Hour Workweek, and for his podcast, The Tim Ferriss Show. Ferriss has been featured in the Time 100 Most Influential People list and has been recognized as one of Fast Company's "Most Innovative Business People."
Ferriss was born in East Hampton, New York, in 1977. He attended St. Paul's School in Concord, New Hampshire, and graduated from Princeton University with a degree in East Asian Studies in 2000. After college, he worked in sales and marketing for a data storage company before starting his own business, BrainQUICKEN, which he eventually sold.
In 2007, Ferriss wrote The 4-Hour Workweek, which became an international bestseller. The book proposed a new way of working that focused on efficiency and productivity and encouraged readers to pursue their dreams and passions. The book was credited with launching the "lifestyle design" movement and has been translated into 35 languages.
In 2010, Ferriss launched his podcast, The Tim Ferriss Show, which is now one of the most popular podcasts in the world. He interviews high-profile guests from various fields, including business, sports, and entertainment. Ferriss has also written several other books, including The 4-Hour Body, The 4-Hour Chef, Tools of Titans, and Tribe of Mentors.
Ferriss has been an active investor, advisor, and board member for a number of companies, including Uber, Evernote, Shopify, and Duolingo. He is a founding member of the Silicon Valley investment firm K9 Ventures and is also a venture partner at the venture capital firm Collaborative Fund.
Ferriss is active in the philanthropic community and has been involved with a number of charities, including DonorsChoose.org, The International Rescue Committee, and the Michael J. Fox Foundation. He is also a member of the Clinton Global Initiative.

Fergus Henderson was born in London in 1963. He attended King Alfred School and, as a son of two architects, went on to train to follow in their footsteps. It was during this period that he started cooking seriously. Whilst studying at the Architectural Association, he took a job at Smith’s Restaurant in Covent Garden and thus began his career as a chef.
Following on, he worked occasional stints at The Globe in Notting Hill. Eventually, Fergus, along with his wife Margot, took over the dining room at The French House pub in Soho, where they quickly earned a loyal following and critical praise.
Fergus was introduced to Trevor Gulliver over supper. Having found the abandoned smokehouse on the edge of the city district, along with the French House Dining Room's manager Jon Spiteri, the trio opened St. JOHN in 1994.
Fergus received an MBE in 2005 for his services to gastronomy and was awarded his first Michelin Star in 2009 for his restaurant St. JOHN in Smithfield. He was given the Lifetime Achievement Award in the influential 50 Best list this year, 2014.
Critical acclaim for Fergus's brand of simple cooking set in an architecturally pared-back setting followed. In the twenty-one years since it opened, St. JOHN has won a large number of awards and high rankings in national and international listings. Fergus is widely recognized as one of the most influential figures in the modern restaurant scene.
Fergus is also a published writer: Nose to Tail Eating - A Kind of British Cooking, first published in 1999 and re-published both in the UK and the US (as The Whole Beast), garnered much acclaim and won the Andre Simon award for food writing. A follow-up book, Beyond Nose to Tail Eating, was published in 2007, and The Complete Nose to Tail was launched in October 2012.
As well as running both St. JOHN Bar and Restaurant in Smithfield, St. JOHN Bread and Wine in Spitalfields and St JOHN Maltby in Bermondsey, St JOHN has a Bakery supplying bread to St JOHN restaurants, to other restaurants and fine food establishments across London and the St JOHN Bakery Counter in Selfridges Food Hall.
Fergus &amp; Trevor also have a winery in the Minervois, France, from where they produce their own critically acclaimed Boulevard Napoleon wines.

Fergus

Philip Hampson Knight (born February 24, 1938) is an American billionaire businessman. He is the co-founder and chairman emeritus of Nike, Inc., and was previously chairman and CEO of the company. As of October 3, 2022, Knight was ranked by Forbes as the 27th richest person in the world, with an estimated net worth of US$35.2 billion. He is also the owner of the stop motion film production company Laika.&nbsp;
Knight is a graduate of the University of Oregon and Stanford Graduate School of Business. He was in the track and field club under coach Bill Bowerman at the University of Oregon, with whom he would co-found Nike. Knight has donated hundreds of millions of dollars to each of his alma maters, as well as Oregon Health &amp; Science University. He has donated over $2 billion to the three institutions.

Phil

Laila El-Haddad is an award-winning Palestinian author, social activist, policy analyst, and journalist. She frequently speaks on the situation in Gaza, the intersection of food and politics, her own personal journey as a Palestinian mother and journalist, as well as on contemporary Islam. She has written for numerous newspapers and magazines, including the Baltimore Sun, Washington Post, International Herald Tribune, The New Statesman, The Daily Star, and Le monde diplomatic.&nbsp;
She has appeared on many international broadcasting networks, including NPR, CNN, Aljazeera, and CCTV. She is the author of Gaza Mom: Palestine, Politics, Parenting, and Everything In Between and co-author of the critically acclaimed The Gaza Kitchen: A Palestinian Culinary Journey, which was the recipient of the ‘Best Arab Cuisine Book’ award from Gourmand magazine, and a finalist at the 2013 MEMO Palestine Book Awards. She is also the co-editor of the anthology Gaza Unsilenced.
From 2003-2007, El-Haddad was the Gaza correspondent for the Al Jazeera English website and a regular contributor to the BBC World Service. During that time, she covered such events as the Gaza Disengagement and the 2006 Palestinian elections. She also co-directed two Gaza-based documentaries, including the award-winning Tunnel Trade.&nbsp;&nbsp;
Through her work as a writer and documentarian, she provides much-needed insight into the human experience of the region. In 2014, she was featured in CNN program Parts Unknown with celebrity chef and gastronome Anthony Bourdain, in the episode titled "Jerusalem, the West Bank, and Gaza" as his guide in the Gaza Strip, marking the first time a mainstream American audience had seen Gaza in this ordinary, humorous and humane light.&nbsp;

Laila

Arianna Huffington is a Greek-American author, syndicated columnist, and businesswoman. She was born Arianna Stassinopoulos on July 15, 1950, in Athens, Greece. She moved to the United Kingdom with her family when she was 16 and later studied economics at Girton College, Cambridge.
After graduating, Huffington began her career as a writer and commentator and was a prominent conservative commentator in the UK during the 1970s and 1980s. She later moved to the United States, where she continued her career as a political commentator and became a naturalized citizen in 1990.
In 2005, Huffington co-founded The Huffington Post, a news and opinion website, with Kenneth Lerer and Jonah Peretti. AOL acquired the site in 2011 for $315 million. She served as the site's editor-in-chief from 2005 to 2016.
Huffington is also a prolific author and has written several books, including "The Sleep Revolution," "Thrive," and "The Fourth Instinct: The Call of the Soul." She is also a public speaker and has delivered speeches on various topics, including well-being, media, and politics.
In 2016, Huffington resigned as editor-in-chief of The Huffington Post to focus on her health and wellness startup, Thrive Global, which focuses on reducing workplace stress and burnout. She is still the CEO of Thrive Global.
AOL acquired the Huffington Post in 2011 for $315 million. In 2016, she stepped down as editor-in-chief of The Huffington Post to focus on her new startup, Thrive Global, which aims to end the "epidemic of stress and burnout" by offering corporate wellness programs and products. Huffington is also an author, having written 14 books, including the best-seller "Thrive: The Third Metric to Redefining Success and Creating a Life of Well-Being, Wisdom, and Wonder."

Arianna

Rich Roll is an American ultra-endurance athlete, author, plant-based nutrition advocate, and public speaker. He is best known for his endurance athletic achievements, particularly in ultra-distance swimming, running, and cycling events, and for his advocacy of a plant-based diet and lifestyle.
In 2007, at the age of 40, Roll underwent a dramatic lifestyle change and adopted a plant-based diet. He began training for endurance events and subsequently competed in, and completed, several grueling ultra-endurance events, including the iconic Eco-Challenge adventure race and the Ultraman World Championships. Roll's athletic accomplishments at a relatively advanced age, combined with his plant-based diet, caught the attention of media and public.
In addition to his athletic achievements, Roll is also an author, having written two books: "Finding Ultra: Rejecting Middle Age, Becoming One of the World's Fittest Men, and Discovering Myself" and "The Plantpower Way: Whole Food Plant-based Recipes and Guidance for The Whole Family". He also hosts "The Rich Roll Podcast", one of the most popular and influential health and wellness podcasts, featuring interviews with notable figures in the plant-based, wellness and fitness communities.
Roll is also known for his public speaking and has spoken at events and venues such as SXSW, Google, and many more. He shares his message of the power of a plant-based diet and a healthy lifestyle, inspiring people to make positive changes in their own lives. He is a strong advocate of living a sustainable and environmentally conscious lifestyle as well.
Overall, Rich Roll is known as a multi-talented individual, with a strong emphasis on health and wellness, plant-based nutrition, and endurance athletics, and has been able to inspire a wide audience through his athletic accomplishments, writing, podcasting, and public speaking.

Rich

Michael Pollan is an American journalist, author, and professor of journalism at the University of California, Berkeley. He began his career as a journalist in the 1980s, writing for magazines such as Harper's and The New York Times Magazine. In 1986, he published his first book, "Second Nature: A Gardener's Education," which won the National Book Critics Circle Award for Nonfiction. In 2006, he published "The Omnivore's Dilemma," which became a New York Times bestseller and won several awards. This book explores the industrial food system and its environmental, health, and ethical issues.
Pollan has written several other books on food and nutrition, including "In Defense of Food" (2008) and "Cooked: A Natural History of Transformation" (2013). He has also written about the intersection of science, culture, and the environment in books such as "The Botany of Desire" (2001) and "How to Change Your Mind" (2018).
In addition to his writing, Pollan has been a visiting professor at several universities, including Harvard and the University of California, Berkeley, where he currently teaches in the Graduate School of Journalism. He has also been a guest on numerous television and radio programs, and his work has been translated into many languages. Pollan's books and articles have received many awards and accolades and have been widely read and influential in the food and environmental movement.
Michael Pollan has won several awards for his writing, including:
<ul>
<li>National Book Critics Circle Award for Nonfiction for his first book, "Second Nature: A Gardener's Education" (1986)</li>
<li>James Beard Award for "The Omnivore's Dilemma" (2006)</li>
<li>California Book Award for "The Omnivore's Dilemma" (2006)</li>
<li>Northern California Book Award for "The Omnivore's Dilemma" (2006)</li>
<li>"In Defense of Food" was a New York Times bestseller and winner of the Books for a Better Life Award (2009)</li>
<li>Nautilus Book Award for "Cooked: A Natural History of Transformation" (2013)</li>
</ul>
He has also received numerous honorary degrees from universities, including Harvard, Yale, and Middlebury College.
In addition, he received several awards for his work, such as the Heinz Award, the McKinley Award, the Rachel Carson Prize, and the Liberty Medal, for his contributions to American culture and his impact on the way we think about food and the environment. He has been a contributing writer for The New York Times Magazine and has appeared on many television and radio programs. His work has been translated into many languages and has won numerous awards.

Michael

Samin Nosrat is a chef, teacher, and author of the bestselling cookbook "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking." She is also the host and co-creator of the Netflix series of the same name, which debuted in 2018.
Nosrat was born in Iran and moved to the United States when she was a child. She began her culinary career working in restaurants in California before attending culinary school at the Culinary Institute of America. After completing her education, she worked as a cook and then a chef at several renowned restaurants in the San Francisco Bay Area, including Chez Panisse, where she honed her skills in using fresh, seasonal ingredients.
In "Salt, Fat, Acid, Heat," Nosrat introduces readers to the four elements that she believes are essential to good cooking: salt for flavor, fat for texture and richness, acid for balance, and heat for transformation. The book is divided into four sections, one for each element. It includes a wide variety of recipes that illustrate how to use these elements to create delicious and satisfying dishes.
Nosrat's approach to cooking is rooted in simplicity and encourages readers to trust their instincts and taste buds. She emphasizes the importance of understanding and utilizing the fundamental building blocks of cooking rather than relying on specific recipes or techniques.
The Netflix series of the same name, which is based on the book, follows Nosrat as she travels to different parts of the world to explore the ways in which different cultures use salt, fat, acid, and heat in their cooking. The show received positive reviews and was praised for its engaging and informative approach to teaching cooking.
In addition to her work as a chef, teacher, and author, Nosrat is also a food writer and has contributed to various publications, including The New York Times, Bon Appétit, and Lucky Peach. She has also been recognized for her work in the culinary industry and has received multiple awards and accolades, including a James Beard Award for her writing.
Overall, Samin Nosrat is known for her approachable and informative cooking style, which emphasizes the importance of understanding and utilizing the fundamental building blocks of cooking. She is a respected chef, teacher, and author, who has significantly impacted the culinary industry through her bestselling cookbook, her Netflix series, and her contributions to various publications.

Samin

BJ Miller is an American physician, author, and speaker who has dedicated his life to re-imagining end-of-life care. He is the Executive Director of the Zen Hospice Project and the founder of the nonprofit organization, What Matters.
Dr. Miller graduated from Princeton University and earned his medical degree from the University of Pennsylvania. He then completed a residency in Internal Medicine at the University of California San Francisco. While in medical school, he was inspired by a terminally ill patient who changed his life and career. He started to focus on the quality of life of those facing life-threatening illnesses.
Dr. Miller is a leader in palliative care and end-of-life care. He advocates for improving the quality of life of those facing death and has spoken on the importance of providing comfort and support to those at the end of life. He has been praised for his groundbreaking work in palliative and hospice care. He has been featured in numerous publications and documentaries, including an episode of the Netflix series, Explained.
Dr. Miller is the author of the book, A Beginner’s Guide to the End: Practical Advice for Living Life and Facing Death, which offers advice and support to those facing end-of-life decisions. He has also written extensively on topics related to end-of-life care, including the importance of creating meaningful conversations around death and dying and the need for a more compassionate approach to end-of-life care.
Dr. Miller is also a sought-after speaker, appearing at conferences and events worldwide. He is passionate about sharing his unique perspective on end-of-life care and inspiring others to create more compassionate, meaningful, and dignified end-of-life care. He speaks from a profoundly personal and humanistic perspective, and his talks are often described as both inspirational and thought-provoking.
Dr. Miller advocates for re-imagining end-of-life care and providing support and comfort to those at the end of life. He is a leader and a powerful voice for changing how end-of-life care is provided. He inspires many and is a reminder of the importance of living life to the fullest and facing death with courage and grace.

Nigella Lawson is an English food writer, journalist, and broadcaster best known for her BBC cooking shows, books, and newspaper columns. She has become a household name since the early 2000s with her signature cooking style, which strongly emphasizes using fresh, seasonal ingredients, and her friendly and relaxed approach to TV cooking.
Nigella was born in Wandsworth, London, in 1960, into a wealthy and influential family. She attended Oxford University and later became a book reviewer and restaurant critic. In 1998, Nigella published her first cookbook, How to Eat, which was a huge success, selling over 300,000 copies in its first year. Nigella Bites followed this in 2001, and Nigella Express in 2007.
In the early 2000s, Nigella transitioned from book writing to television. She began hosting her own cooking show, Nigella Bites, on Channel 4 in the UK in 2001. The show ran for four seasons, and Nigella was praised for her easy-going and humorous approach to cooking. She has since gone on to make several other TV shows, including Nigella Feasts, Nigella Express, Nigellissima, and Nigella: At My Table.
Nigella has also written several bestselling books. Her titles include How to Eat, How to Be a Domestic Goddess, Forever Summer, Kitchen, Nigella Express, Nigellissima, and her most recent cookbook, Cook, Eat, Repeat. Her books have sold millions of copies worldwide and have been translated into many languages.
In addition to her books and TV shows, Nigella has also written regularly for newspapers and magazines. She is a contributing editor for British Vogue and has written for The New York Times, The Guardian, The Sunday Times, The Spectator, and many other publications.
Nigella is known for her use of fresh, seasonal ingredients and her relaxed, friendly approach to cooking. She has become an important figure in the world of food and cooking, inspiring home cooks to get creative in the kitchen. Her books, TV shows, columns, and appearances have made her one of the most recognizable figures in the culinary world.
Nigella has also become a successful entrepreneur, launching several product lines and launching her own magazine, Nigella Magazine. Her products include kitchenware, books, cookware, and food products. In addition, she has also created a range of books, DVDs, and apps. She has written and presented a series of live cooking shows and has been a guest on several television shows, including The Late Late Show, The Graham Norton Show, and The Great British Bake Off.&nbsp;
Nigella has also been involved in various charitable causes. She has been a part of the Women of the Year Awards and has been involved with the Women in Journalism Awards. She is also an Action Against Hunger ambassador and a patron of the charity Kids Company.&nbsp;
Nigella is an iconic figure in the world of food and cooking, having become an important figure in inspiring home cooks to get creative in the kitchen. Her books, TV shows, columns, and appearances have made her one of the most recognizable figures in the culinary world.

Nigella

Dana Shultz is the recipe developer and co-author of the simple food blog Minimalist Baker (minimalistbaker.com), which she founded with her husband, John, in 2012.
Together the pair is a blogging match made in heaven. Dana creates the recipes, the photographs, and the blog content, while John designs, codes, develops products, and plays visionary.
The couple is situated in Portland, Oregon, where they indulge in all the craft coffee, wine, and food they can get their hands on. Though they call the Pacific Northwest home, they suffer from an insatiable need for adventure, and enjoy traveling often. Naturally, it’s usually for great food.

Dana

Yotam

Sami

Over 120 recipes inspired by the rich streets of Jerusalem! Yotam Ottolenghi and Sami Tamimi are both born and raised in Jerusalem.  From the robust flavors of their home city, they explore an innovative way to cook that couldn't be more personal.  Their down-to-earth approach to food inspires them to create dishes like Shawarma Eggplant with Tahini and Grilled Octopus with Black Cherry Sauce. 

Sam Kass is a food and nutrition expert and has served as a chef, food writer, and advisor throughout his career. He started his career as a personal chef and later became the White House Senior Policy Advisor for Nutrition and Executive Director of Let's Move! During the Obama Administration.&nbsp;
In this role, he worked to improve the health and well-being of children by promoting healthy eating habits and physical activity. He also served as the personal chef to the Obama family and was responsible for creating healthy and nutritious meals for the First Family.
Kass was a vital member of the Obama Administration's efforts to combat childhood obesity and was instrumental in developing and implementing policies such as the Healthy, Hunger-Free Kids Act, which aimed to improve the nutritional quality of meals served in schools. He also worked to promote sustainable food systems and increase access to healthy food in underserved communities.
In addition to his role in the White House, Kass frequently traveled with President Obama and the First Lady to promote their healthy living initiatives. After Obama's presidency, he worked as an advisor and advocate for food and nutrition. He also founded Trove, a company that uses data and technology to help food companies make more sustainable and nutritious products.
Kass has been involved in several food-related initiatives and projects throughout his career. For example, he has worked with schools to improve their lunch programs, promote healthy eating habits, and advocate for sustainable food systems. He is also a co-founder of Trove, a company that uses data and technology to help food companies make more sustainable and nutritious products.
Kass has also appeared on various television shows and contributed to different food and health publications. He is a graduate of the University of Chicago and has a degree in history.

Nigella Lawson

Jamie Oliver

Ruth Reichl

Anthony Bourdain

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In Jerusalem, Yotam Ottolenghi takes us on a culinary journey, exploring the rich diversity of food in the city. He shows us how different cultures and religions have influenced the local cuisine, creating a unique blend of flavors and dishes.

Cultural Diversity in Cuisine

The book emphasizes the importance of using fresh, local ingredients. Ottolenghi believes that the quality of ingredients can make or break a dish. So, next time you're in the kitchen, remember to check the freshness of your ingredients.

Importance of Fresh Ingredients

Jerusalem is not just a cookbook, it's a guide to innovative cooking techniques. The author encourages us to experiment with new methods and not be afraid of making mistakes. It's all part of the learning process.

Innovative Cooking Techniques

The book is not just about food, it's also a deep dive into the history of Jerusalem. It's fascinating to see how the city's past has shaped its present, especially in terms of food culture. So, if you're a history buff, you'll find plenty to enjoy here.

Exploration of Jerusalem's History

Finally, Jerusalem is a treasure trove of unique and delicious recipes. From traditional dishes to modern interpretations, there's something for everyone. So, if you're looking to spice up your cooking routine, this book is a great place to start.

Inspiration to Try New Recipes

Jerusalem

Yotam Ottolenghi is a chef, cookbook author, and restaurateur from Israel. He is known for his flavorful, vegetable-forward cooking and his unique fusion of Middle Eastern and Mediterranean flavors. Ottolenghi has written several cookbooks, including "Ottolenghi: The Cookbook" and "Plenty," which have become bestsellers and garnered critical acclaim. He also owns and operates a group of restaurants in London, England, under the name Ottolenghi.
He began his culinary career as a pastry chef in London, working in various restaurants before becoming head pastry chef at The Capital Hotel. He then transitioned to savory cooking and started working at London's famous Petrus under Marcus Wareing.
In 2002, he started his own catering company and began writing a column for The Guardian, where he shared his recipes and cooking techniques.
In 2008, he published his first cookbook, "Ottolenghi: The Cookbook" which became a bestseller, followed by several others: "Plenty," "Plenty More," "Nopi," "Sweet" and "SIMPLE."
He also owns and operates a group of restaurants in London, Ottolenghi, which has been well acclaimed for their innovative, Middle Eastern, and Mediterranean cuisine.
Ottolenghi has been featured in many Food magazines and TV shows and has been invited to give talks, master classes, and workshops around the world. He has also been awarded several accolades, such as GQ Food and Drink Awards and James Beard Foundation Awards.

The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents.
In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. More than 150 dazzling recipes are organized by cooking methods and emphasize spices, seasonality, and bold flavors.
From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

Sam Sifton

Alice Waters

In Plenty More, Yotam Ottolenghi takes you on a journey to explore the world of vegetarian cuisine. He shows that vegetarian dishes can be just as exciting and flavorful as any meat-based dish. You'll find yourself looking at vegetables in a whole new light.

Exploring Vegetarian Cuisine

Ottolenghi introduces a variety of innovative cooking techniques in Plenty More. From grilling and roasting to steaming and braising, he shows how these methods can bring out the best in your ingredients. It's a great chance to expand your cooking skills.

Plenty More is not just about vegetarian cooking, it's also a celebration of global flavors. Yotam Ottolenghi brings in ingredients and recipes from around the world, giving you a chance to experience a wide range of cuisines right in your kitchen.

Global Flavors

The book emphasizes the health benefits of a plant-based diet. The recipes in Plenty More are not only delicious but also packed with nutrients. It's a great resource if you're looking to make healthier food choices.

Healthy and Nutritious

Yotam Ottolenghi believes that food should be a feast for the eyes as well as the palate. In Plenty More, he shares tips on how to present your dishes in a way that makes them look as good as they taste. Check out the book for some food styling inspiration.

Inspiring Food Presentation

Plenty More

You'll love this Ottolenghi cookbook if you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables. Mastering the art of French cooking the Ottolenghi way:
One of the most exciting talents in the cooking world, Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and unapologetic love of ingredients. My approach can be the opposite of traditional French cooking, where everything is a little uniform, and you work hard to process a sauce into the finest and homogenous thing.

In the book Plenty, Yotam Ottolenghi takes you on a journey to explore the world of vegetarian cuisine. He shows that vegetarian dishes can be just as exciting and flavorful as any meat-based meal. You'll find a whole new appreciation for vegetables and how they can be the star of your meal.

Ottolenghi doesn't just stick to the traditional ways of cooking. He introduces innovative techniques that can transform simple ingredients into extraordinary dishes. You'll learn how to experiment in your own kitchen and take your cooking skills to the next level.

Plenty is not just a cookbook, it's a cultural exploration. The author blends flavors and ingredients from different cultures to create unique and delicious dishes. You'll get to see how food can be a bridge between cultures and bring people together.

Cultural Fusion in Food

The book also highlights the health benefits of a vegetarian diet. It's not just about cutting out meat, but about embracing a lifestyle that is good for your body and the environment. You'll find plenty of reasons to consider making the switch to a vegetarian diet.

Health Benefits of Vegetarianism

Whether you're a seasoned home cook or just starting out, Plenty has something for everyone. The book is filled with beautiful photos and engaging stories that will inspire you to try new recipes and experiment with different flavors. You'll find yourself reaching for this book again and again as you explore the world of vegetarian cooking.

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