The Rambling Epicure Voices
Jenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.
Esmaa Self writes the Wild Woman on Feral Acres column. She lives on a small farm in Colorado where she employs organic and sustainable methods to grow fruits, vegetables and herbs, raise chickens, bees and fish and where she routinely turns out imaginative, healthy, guilt-free meals from scratch. One of her numerous blogs recounts her farming adventures: Backyard Eggs. She also writes novels and contributes to numerous organic farming and green publications, and runs a sustainable living site, Homeostasis.
Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.
Jean-Philippe de Tonnac is an essayist, editor and journalist. He directed the special editions of the Nouvel Observateur for almost ten years and and has published twenty books. As preparation for publication of his Universal Dictionary of Bread (Dictionnaire universel du pain, Bouquins Laffont, 2010), he obtained a baker’s certificate (CAP) at the Ecole de Boulangerie et Pâtisserie de Paris in 2007, traveled worldwide to countries where bread held a particular cultural significance.
Carli Ratcliff is a freelance food writer based in Sydney, Australia. Carli’s writing appears in newspapers, magazines, food guides and online. Her work can be found regularly in The Sydney Morning Herald, The Australian Financial Review and online at SBS Food. In 2010, Carli was named “Best New Writer” at The Australian Food Media Awards.
Rosa’s Musings: Rosa Mayland will ponder on the meaning and significance of food in everyday life. She has the advantage of growing up in an incredibly multicultural environment and speaking many languages. She wrote a lovely piece in G Two Kitchen Love Food2 at Christmas, mixing memories of old times, with her multicultural background blending it all together into a beautiful, heart-warming story. She runs the site Rosa’s Yummy Yums. “Terroir with TLC” is the word chez Rosa — quality ingredients, regional and seasonal produce, made with care and love — and this is reflected in the recipes she creates.
Jamie Schler writes the Destination Dessert column, and authors the blog Life’s a Feast, a prominent and respected voice in the food blogging community since April 2008. She also writes for The Huffington Post Food and is co-founder of and instructor for the From Plate to Page food blogging workshops, the first of its kind in Europe. She was also one of 100 food bloggers selected to be published in the Foodista food blog community’s Best of the Blogs Cookbook: 100 Great Recipes, Photographs and Voices. Jamie is an American living between Italy and France for the last 25 years and is now settled in Nantes.
Alison Harris lives in Paris and travels extensively taking photos for travel books, cookbooks, advertising campaigns, newspapers and magazines. Alison did the photography for Sophia Loren’s Recipes and Memories, as well as for for Food Wine Burgundy, Food Wine Rome, and a long list of other books. She will be contributing photos from her many food journeys and experiences. She is cultured and educated, a truly gentle spirit, and exhibits her art in galleries around the world. You can visit Alison’s website to see the full range of her work.
On The Chocolate Trail: Christina Daub is an American poet who has spent her life traveling around the world in search of great chocolate. She is also the editor of the Food Poetry section. Published in The Poet’s Cookbook series, she has work in the first volume, which included poems and recipes from Tuscany (in English and Italian), and the second (in German and English), published by the Goethe Institute. She teaches creative writing at George Washington University in Washington, D.C.
David Downie is a native San Franciscan who moved to Paris and now divides his time between France and Italy. His travel, food and arts features appear in magazines and newspapers worldwide His last book, Paris, Paris: Journey into the City of Light, was reprinted in April to rave reviews. He is the author of many nonfiction books and two thrillers, most recently Paris City of Light. His books include Enchanted Liguria: A Celebration of the Culture, Lifestyle and Food of the Italian Riviera; Cooking the Roman Way: Authentic Recipes from the Home Cooks and Trattorias of Rome; The Irreverent Guide to Amsterdam; and Paris, Paris: Journey into the City of Light, a book of travel essays. Downie’s latest food-related books are Food Wine The Italian Riviera & Genoa and Food Wine Rome, and Food Wine Burgundy in the Terroir Guides series published by The Little Bookroom.
Christophe Certain: The Mediterranean Connection, in particular North African (we will feed his original French recipes into the column, and I will translate and adapt them into English as the feed comes in). His recipe site Cuisine Pied-Noir probably gets 250,000 hits a month and has over 25,000 followers on his Facebook page. He’s a hard worker and a real networker. A great guy. He even sponsors picnics and cocktail parties for his followers! He also teaches web design at the University of Nantes in France.
Meeta Khurana Wolff is a freelance food photographer, stylist and writer, currently living in the culturally rich city of Weimar in Germany with her German husband and their 8-year-old son, where she enjoys preparing multicultural, home-cooked meals using fresh organic ingredients. When she is not styling, photographing or writing about food, Meeta loves to travel the world, exploring new cultures and capturing it all on camera. The unique mood that Meeta creates in her food photography is also found in her travel, still life and landscape photography.
Born in India, Meeta was brought up in and went on to train in some of the world’s finest hotels, where food was always an important part of her life. Her love for food photography stems from her passion for food itself, and she combines her two greatest enthusiasms on her multifaceted, award-winning blog, What’s For Lunch, Honey? The recipes she develops and creates are documented by her powerful, yet refreshing, food photography and styling.
Alice DeLuca writes the column Sauce for Thought and the popular website Gf-Zing!, noted for its fine gluten free recipes and do-it-yourself sauces. She started acquiring cookbooks in 1964 (with a 49 cent paperback) and now has a collection that threatens to overtake her home. She weaves her fascination with the history of food into her writing about modern recipes. She is automatically drawn to any book with a one-word title – Salt, Cod, Tea, Spice, Potato etc. – and proudly wears food-themed earrings.
Alice has trained “on the job” in restaurant kitchens, once as the only American, only female cook in an Indian restaurant. She has cooked over 32,000 meals “from scratch” for her large extended family and friends, and has lived and traveled in many regions of the United States and Europe, adding recipes from the cuisines of France, Italy, India, the American Southwest, Midwest, Northeast and Hawaiian Islands to her extensive repertoire. She translates French and Spanish recipes so that she can bring the indigenous recipes of the Americas to her readers.
Renu Chhabra lives in Southern California. Developing simple and clean vegetarian recipes is her passion. Fresh produce, fragrant herbs, and aromatic spices are her kitchen companions. She recently started cataloging her adventures in the kitchen in a new blog, Simple Sustenance For Us.
Spontaneous Cuisine: Jonell Galloway’s original recipes, based on a market approach. You can see it all here.
Mindful Eating: Jonell Galloway. You can see it all here.
Traditional Swiss recipes in English.