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Amanda Hesser has been named one of the fifty most influential women in food by
Gourmet. She has written the award-winning books
Cooking for Mr. Latte and
The Cook and the Gardener, and edited the essay collection
Eat, Memory. Her book
The Essential New York Times Cookbook was a
New York Times bestseller and the winner of a James Beard Award.
Merrill Stubbs has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the
New York Times,
Edible Brooklyn, and
Body+Soul, and she was the food editor for
Herb Quarterly magazine.
Food52.com, which has more than 20,000 recipes and 900,000 monthly visitors, was named Best Food Publication at the 2012 James Beard Awards.
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