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.

Gaz Oakley, known as the Avant-Garde Vegan, is a vegan chef and cookbook author from Cardiff, Wales. He was described in the Daily Telegraph as "a star of the meat-free world" whose "recipes have gained the respect of herbivores and carnivores alike."&nbsp;
Oakley, who grew up in Cardiff, was taught to cook as a child by his father and got his first job in a kitchen aged 15. He left school at 16 to work in the kitchen full-time. For several years, he worked in hotel and restaurant kitchens in Cardiff. He then switched careers to work in a builder's yard, becoming a sales manager. The new job offered him more free time, and he took up fitness and strength training activities.&nbsp;
It was through this that he first started to move towards veganism. After hearing a radio interview with the vegan musician Jme, Oakley looked up videos of Gary Yourofsky, and it was these that encouraged him to switch to a vegan lifestyle. After success encouraging friends and family to transition to veganism, he decided to use his skills and experience in cookery as a form of vegan activism. He launched the @avantgardevegan Instagram page in February 2016 and, later that year, gave up his sales job to focus full-time on activism and cookery.&nbsp;
The Avant-Garde Vegan YouTube channel was launched at the end of the year. He went on to write several vegan cookbooks, as well as partner with The Vurger Co. and Wagamama to create vegan foods. Oakley told The Sunday Times that the COVID-19 pandemic had caused his subscriber numbers to hit one million.&nbsp;

Jenny Rosenstrach is the creator of Dinner: A Love Story, the award-winning website and newsletter devoted to family dinner, and the New York Times Bestselling author of Dinner: A Love Story (Ecco), Dinner: The Playbook (Ballantine), How to Celebrate Everything (Ballantine), and, most recently, The Weekday Vegetarians (Clarkson Potter).
She is a contributor at lifestyle website Cup of Jo, and her essays, articles, and recipes have appeared in The New York Times, Food52, The Kitchn, Cookie, Real Simple, Martha Stewart Living, the op-ed page of The New York Times, and Bon Appétit, where she was a columnist for six years.
Jenny has appeared on NPR’s Weekend Edition and NBC’s Today, and Food Network’s The Kitchen. She and her husband, Andy Ward live with their two daughters in Westchester County, New York.

Jenny

Chrissy Teigen is known as many things–host of Lip Sync Battle on MTV, bestselling author, Sports Illustrated swimsuit cover model, spouse to John Legend, star of Instagram (16.8M) and Twitter (10.3M), but all she really wants to talk about is dinner.
Christine Diane Teigen (born November 30, 1985) is an American model and television personality. She made her professional modeling debut in the annual Sports Illustrated Swimsuit Issue in 2010 and later appeared on the 50th-anniversary cover alongside Nina Agdal and Lily Aldridge in 2014. She formerly appeared as a panelist on the syndicated daytime talk show FABLife (2015–2016).&nbsp;
She co-hosted the musical competition series Lip Sync Battle (2015–2019) with LL Cool J and was a judge on the comedy competition series Bring the Funny (2019). Teigen has also authored three cookbooks. Teigen was a briefcase model on the game show Deal or No Deal during the pilot and first season. She appeared in the Sports Illustrated swimsuit issue in 2010 and was named "Rookie of the Year."&nbsp;
Her friend and fellow model Brooklyn Decker had introduced her to the people at Sports Illustrated to cast her. The following year, she designed and debuted a capsule collection with swimwear designer DiNeila Brazil at Mercedes-Benz Fashion Week Swim in Miami, as well as appeared as a featured character in the 2011 Electronic Arts video game Need For Speed: The Run. She also filmed a Cooking Channel special titled Cookies and Cocktails.

Chrissy

Dr. Michael Greger is a physician, author, and internationally recognized speaker on a number of important public health issues. He is a founding member and Fellow of the American College of Lifestyle Medicine and a founding member of the American College of Nutrition.
Dr. Greger has appeared on the Dr. Oz Show and the Colbert Report, and his work has been featured in the New York Times and the Washington Post. He is the author of How Not to Die and the internationally bestselling book How Not to Die Cookbook. He is also the host of the popular weekly nutrition podcast, NutritionFacts.org.
Dr. Greger graduated from the Tufts University School of Medicine and was trained in internal medicine and nutrition science at the University of Pittsburgh Medical Center. He is board certified in general internal medicine and nutrition.
Dr. Greger is a strong proponent of whole food and plant-based nutrition and encourages people to focus on their diets as a primary way to improve their health. His nonprofit organization, NutritionFacts.org, provides free, science-based information about nutrition and health.
Dr. Greger is a regular contributor to the Journal of the American Medical Association. His work has appeared in the New England Journal of Medicine, the American Journal of Clinical Nutrition, and the British Medical Journal. He has given talks at numerous events and conferences, including the World Health Organization, the American College of Physicians, and the American Heart Association. He has also appeared on numerous television programs, including The Dr. Oz Show, The Colbert Report, The Today Show, and The Dr. Phil Show.
Dr. Greger is a leader in the field of nutrition and health and is passionate about helping people live healthier and longer lives. He has received numerous awards and honors, including being named as one of the top global thinkers by Foreign Policy magazine in 2012. He is a strong advocate for the use of evidence-based nutrition to prevent and treat chronic diseases.

Dr. Michael

David Goggins is a retired Navy SEAL, ultramarathon runner, and endurance athlete. He is known for his extreme physical and mental toughness and his ability to push himself beyond what most people believe is possible. He enlisted in the United States Air Force in the late 1990s and served as a pararescueman. After leaving the Air Force, Goggins joined the Navy and became a SEAL. He served in various roles within the SEALs and deployed multiple times to Iraq and Afghanistan.
After leaving the Navy, Goggins began competing in endurance events and quickly made a name for himself as a top-performing athlete. He has completed numerous ultramarathons, triathlons, and other endurance events and has set multiple records, including the most pull-ups completed in 24 hours. He has competed in the Badwater Ultramarathon, a 135-mile race through Death Valley, and the Ironman World Championship.
David Goggins is a motivational speaker and author who uses his experiences as a Navy SEAL, ultramarathon runner, and endurance athlete to inspire others to push themselves beyond their limits and achieve their goals. His speeches and books focus on mental toughness, goal-setting, and overcoming obstacles.
Goggins is known for his "no excuses" approach and encourages others to take responsibility for their own lives and pursue their passions, no matter their challenges. He also stresses the importance of having a strong mindset and the ability to control one's thoughts and emotions to succeed.
His book "Can't Hurt Me: Master Your Mind and Defy the Odds" is a memoir that covers his life story, from a difficult childhood to his successful career as a Navy SEAL and endurance athlete. The book also includes tips and strategies for overcoming obstacles and achieving success.
Goggins has spoken at various events and organizations, including corporate events, military events, and conferences, and has also been a guest on several talk shows and podcasts. His speeches and book have received positive feedback from audiences and readers, and many people have credited him with helping them overcome personal and professional challenges.

David

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

Mark Bittman is a journalist, author, and cook known for focusing on simple, healthy cooking. He began his career as a food writer for The New York Times in the late 1980s, where he wrote a weekly column called "The Minimalist" that focused on easy, flavorful recipes using minimal ingredients. He became the paper's lead food writer and has written over 1,000 articles for the Times.
In addition to his work at the Times, Bittman has also published several cookbooks, including "How to Cook Everything" and "How to Cook Everything Vegetarian," which have become popular guides for home cooks. He has also appeared as a guest on several television shows, including "The Today Show" and "Good Morning America," and has been a guest judge on "Top Chef."
Bittman is known for his emphasis on using whole, unprocessed foods in his cooking and for his advocacy of plant-based diets to promote health and sustainability. He has been a vocal critic of factory farming and the overuse of antibiotics in agriculture and has written extensively on these issues. In 2012, he published a book called "VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...For Good," which encourages people to eat a plant-based diet before 6 p.m. and then eat whatever they want for dinner.
Bittman is also a strong advocate for food policy reform and has written about issues such as food waste, food insecurity, and the need for better nutrition education in schools. He has been a guest speaker at conferences and events on these topics and has testified before Congress on food policy issues.
Mark Bittman has also been active in the food and nutrition industry. He has been a guest speaker at many events and conferences. He has also been invited to speak at universities and colleges on food policy, nutrition, and sustainability. He has also been a guest lecturer at several culinary schools and has taught cooking classes to both professional and home cooks.
In addition to his work as a journalist and cookbook author, Bittman has also been a consultant to several food companies and organizations, helping them to develop healthier and more sustainable products. He has also been an advisor to several non-profit organizations focused on food and agriculture, such as the Stone Barns Center for Food and Agriculture and the James Beard Foundation.
Bittman has received several awards and honors for his work in the food industry, including the James Beard Foundation Award for Best Newspaper Column in 1999 and the James Beard Foundation Leadership Award in 2013. In addition, he has been named one of the "50 Most Influential People in Food" by Food &amp; Wine magazine and one of the "125 Most Influential People in the American Food World" by Gourmet magazine.
In recent years, Bittman has continued to write, publish and consult. He also has a YouTube channel where he shares his cooking knowledge and tips and continues advocating for food policy reform and sustainable agriculture.

Mark

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.

Yotam

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.

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

David Sinclair is a world-renowned scientist and professor of genetics at Harvard Medical School. He is an authority in the field of aging, and his research focuses on understanding why we age and how to slow it down. He is the co-founder and co-chief editor of the journal Aging Cell, as well as a co-founder and co-director of the Sinclair Lab at Harvard Medical School.&nbsp;
Dr. Sinclair has made groundbreaking discoveries in the field of aging and longevity. He discovered a gene that controls the aging process and is currently researching ways to use this gene to extend the life and slow down the effects of aging. He has also identified a compound that could potentially reverse aging in mice and has been researching ways to develop a drug that could do the same for humans. His research has been featured in numerous publications, including the New York Times and The Atlantic.&nbsp;
In addition to his research, Dr. Sinclair is an advocate of healthy aging. He is the author of two books, Lifespan: Why We Age—and Why We Don't Have To and The Genetics of Health: Understand Your DNA to Transform Your Life, which provides insights into the science of aging and how to live a longer, healthier life. He is also the co-founder of the Institute for Aging Research and Education, which is dedicated to advancing the science of aging and promoting healthy aging.
Dr. Sinclair is a highly respected scientist and professor, and his work has been recognized with numerous awards and honors. He was named one of the world’s most influential people by Time Magazine in 2019 and is a recipient of the prestigious Albert Einstein Award for Outstanding Achievement in the Life Sciences. He has also been honored with the Breakthrough Prize in Aging Research and the American Society for Cell Biology’s worldwide recognition award for his research on aging.

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

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

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

Michel

Chef Michel Brascuisine is a three-star Michelin chef, the owner of an extraordinary inn located in one of the most beautiful spots in France, and he has written a book that overflows with free-flowing emotions. 

Chris Young is a professional chef, entrepreneur, and author. He is known for his work in modernist cuisine, a style of cooking that uses scientific techniques and equipment to create new and innovative dishes. In addition, he has a background in theoretical mathematics and biochemistry, which he has applied to his culinary work.
He began his culinary career in 2003, working at the Fat Duck, a three-Michelin-starred restaurant in Bray, England, under the supervision of chef Heston Blumenthal. After working at the Fat Duck, he joined Nathan Myhrvold's team to work on the cookbook "Modernist Cuisine: The Art and Science of Cooking."
In 2012, he co-founded ChefSteps, an innovative company that invented appliances and developed cooking methodologies for a post-industrial society, where he works as Chief Culinary Officer.
Chris Young is known for his work in modernist cuisine, a style of cooking that uses scientific techniques and equipment to create new and innovative dishes. He has also been instrumental in developing cooking methodologies and appliances used in modernist cuisine through his work with ChefSteps. Chris Young continues to be a leading expert in this field and is respected for his unique perspective and contributions to modernist cuisine.

Chris

Ferran Adria

Heston Blumenthal

René Redzepi

Daniel Humm

Massimo Bottura

Michel Bras teaches us that simplicity is key in cooking. He encourages us to strip back to the basics and focus on the quality of ingredients. You'll find that the best dishes often have the fewest components.

The Art of Simplicity

In Essential Cuisine, Bras emphasizes the importance of respecting each ingredient. He believes that every ingredient has its own unique flavor and texture that should be celebrated, not masked. So, next time you cook, take a moment to appreciate each ingredient.

Respect for Ingredients

Bras is a big advocate for using seasonal and local ingredients. He shows us that by doing so, we can enhance the flavor of our dishes and also support local farmers. Check out the book to see how he incorporates this into his recipes.

Seasonality and Locality

He doesn't just stick to traditional methods. Bras is known for his innovative techniques and he shares some of these in Essential Cuisine. If you're looking to shake things up in the kitchen, this book is a great place to start.

Innovation in Cooking

Bras believes that we eat with our eyes first. In his book, he shares tips on how to present dishes in a way that enhances their appeal. So, if you're looking to impress at your next dinner party, you'll want to explore his techniques.

The Importance of Presentation

Essential Cuisine

Michel Bras (born 4 November 1946) is a French chef. His restaurant, located in Laguiole in the Aveyron, was rated three stars in the Guide Michelin since 1999. It is also classed in the "Relais &amp; Châteaux" since 1992. He was classed several times among the 10 best restaurants in the world.
His cooking style is described as "creative" and is often associated with fresh herbs and edible flowers. He has also created the recipe for a famous biscuit with chocolate coulant. In June 2002, Michel opened with his son Sébastien a second restaurant at the Windsor Hotel of Hokkaido in Japan. The restaurant in Laguiole was named Bras Michel et Sébastien.
In 2008, Michel Bras and the Japanese brand KAI (specialized in knife confection and other blades) been working together for a number of years. They have developed a series of custom knives intended in majority to restaurant professionals.
In 2014, Michel Bras launched a brasserie inside the Soulages museum located in Rodez and also in Toulouse, a new original concept of fast food named "Capucin," qualified as a "gastronomic and Aveyron version of the fast food," which received several prizes, but closed in 2016.
In September 2017, Sébastien Bras announced, with the agreement of his family, to voluntarily give up his Michelin rating and not appear in the guide anymore in order to continue to create more serenely.

Michel Bras

Best author’s book

Essential Cuisine

Written books

Essential Cuisine

Similar authors

Tim Ferriss

Gaz Oakley

Jenny Rosenstrach

Chrissy Teigen

Dr. Michael Greger

David Goggins

Rich Roll

Mark Bittman

Yotam Ottolenghi

Jocko Willink

Ted Williams

Laila El-Haddad

David Sinclair

Samin Nosrat

Dana Shultz

Nigella Lawson

Books

Achievers

Topics

Libraries

Blog

About

Contact

Terms