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William Rubel

Several years ago, William came to Cincinnati to speak to the cookbook collectors group about his book The Magic of Fire. It was our pleasure to meet him and experience his enthusiasm and love of all things food and cooking. He presented his book to us as a gift, and with that a seed was planted for new material in the 2006 anniversary edition: hearth cooking.

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Gil and Lori Frischman

Gil and Lori Frischman of the Sproutpeople contributed their sprouting knowledge to the Know Your Ingredients chapter in the 2006 edition JOY. Sprouting seeds is the very definition of kitchen gardening, giving the cook a quick and bountiful supply of fresh greenery for the plate and the palate. Gil's and Lori's infectious enthusiasm combined with their wholesome...

Susan G. Purdy

 

Susan G. Purdy is the prize-winning author and illustrator of the unique high altitude baking book, Pie in the Sky. An authority on high altitude baking, Purdy perfected her recipes during a five-year period of intense research while living, and baking, on mountaintops from North Carolina to Colorado.

Purdy won the IACP/Julia Child Cookbook Award for her...

Brian St. Pierre

It was after we read his book A Perfect Glass of Wine that we knew we wanted him to write our chapter on Wine and Beer. Brian is an outstanding teacher and writer, and his warm, unpretentious tone about the subject of wine is a most welcome addition to the new edition.

 

Brian St. Pierre grew up in the family restaurant business in Massachusetts, but...

Elizabeth Andress

 

Dr. Andress develops, implements and evaluates programs in food safety and quality that include home food preservation. Current programming emphasizes reducing the risk of food borne illness by increasing the adoption of safe food handling practices by consumers and foodservice employees. She is also conducting applied research on home food canning and freezing...

Rebecca Gray

With three generations of Chicago meatpacking behind her, Rebecca's memories of childhood include adventures through Iowa chicken rendering plants, excursions to the slaughterhouses of Central and South America, and authoritatively and explicitly reciting to friends the ingredients of hot dogs— her first attempt at evoking a response from a description of food.

In 1975 Rebecca...

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