Matt Abdoo was the Chef de Cuisine of Del Posto, under whose tenure the restaurant received a coveted four-star review from The New York Times and the Relais & Chateaux distinction. Prior to opening his own restaurants, Matt first earned his BBQ chops during his time working on America's highly competitive barbecue circuit with team Salty Rinse, who received the 2nd place medal for Whole Hog in 2015 and the 1st place medal for Best Sauce (Mustard) at the annual Memphis in May World Championship. Matt is a frequent guest chef on The Today Show, has appeared on many national cooking shows, and is the Executive Chef and a Co-Owner of Pig Beach.

Mary Beth Albright is a food expert and writer with The Washington Post, and a Food Network Star and Iron Chef America Finalist. Before working at the Post, she worked with legendary Surgeon General C. Everett Koop on health and food issues, and attended Georgetown Law School (graduating cum laude), where she advised on food systems and managed a White House initiative. She also worked at the D.C law firm of Williams & Connolly and Roll Call, the oldest Capitol Hill newspaper. Mary Beth is a frequent panel moderator, including for the U.S. State Department and the Smithsonian, and her food-judging expertise is sought regularly, including the time she ate 2,000 foods in three days to judge the Outstanding New Products Awards. She is an elected member of Les Dames d'Escoffier, an esteemed group of women in the culinary professions, which counts Julia Child among its alumnae. Mary Beth lives in Washington, D.C.

Kevin Alexander is the James Beard Award-winning Writer at Large for Thrillist. He lives north of San Francisco and has icy cold blue eyes.

Christina Anstead is best known as the co-host of the hit HGTV show Flip or Flop. Since the show debuted in 2013, it has aired 8 seasons and over 100 episodes. Christina on the Coast Season 2 premiered January 2, 2020. Alongside her busy roles within the property and television sectors, and on top of being a busy mama, she is a huge advocate for leading a balanced lifestyle of mind, body, and spirit. With Cara Clark, she is the author of The Wellness Remodel.

Author of the nationally-syndicated column "Ask a Mexican," Arellano is the editor of the OC Weekly. He has contributed to NPR’s Marketplace and The Los Angeles Times, and has appeared on The Today Show, Chelsea Lately, and The Colbert Report. He lectures widely and is represented by Verbatim.

Aaron Ayscough is an American wine journalist based in Paris and one of the foremost experts on natural wine. His articles about wine and restaurants have been included in The Financial Times, The New York Times: T-Magazine, PUNCH and more. Aaron is the author, since 2010, of the the award-winning Substack, Not Drinking Poison.

A screenwriter, Bailey was nominated for an Emmy for the documentary series Pandemic: Facing AIDS.

A former editor for Travel and Leisure, Barr was also an editor and writer at Brill’s Content. Provence, 1970 was nominated for a James Beard Award in 2014.

Cathy Barrow, an award-winning cookbook author, knitter, traveler, cook, teacher, and gardener. In addition to three cookbooks (Mrs. Wheelbarrow’s Practical Pantry, Pie Squared, and When Pies Fly), for several years, Cathy has written a monthly food column forThe Washington Post Food section. She has been published in The New York Times, Serious Eats, Food 52,The Local Palate, Garden & Gun, Southern Living, NPR, and National Geographic. She has won an IACP award for best single subject cookbook for Mrs. Wheelbarrow’s Practical Pantry and has been nominated for a James Beard Award in the Baking category for Pie Squared.

Kristen Beddard is the author of Bonjour Kale: A Memoir of Paris, Love and Recipes and a contributing author to We Love Kale. She was the founder of The Kale Project, a blog and successful initiative that reintroduced kale to France and was featured in The New York Times, Conde Nast Traveler, Self Magazine and more. She has a certificate in Culinary Nutrition from the Natural Gourmet Institute and is currently working on a new book Roots, Shoots and Stalks about food waste and cooking with the whole vegetable. She resides in New York City with her husband and daughter. Follow her @thekaleproject and at www.kristenbeddard.com.

Susan Bratton is the founder and CEO of Savor Health, which provides home delivery of fresh, nutritious meals designed specially for cancer patients. She is actively involved in a number of industry associations, including Women Business Leaders in Healthcare. She also serves on the Advisory Board of HCap, the national leading venue for healthcare providers and capital to meet, and is the Secretary for Amagansett Citizens Advisory Committee.

David Burtka is a Cordon Bleu-trained chef and caterer as well as well as an award-winning Broadway and TV actor. He is also husband to Neil Patrick Harris and father to twins, Harper and Gideon.

Nicole Centeno is a French Culinary Institute-trained chef and the founder and CEO of the Brooklyn-based soupery Splendid Spoon. She has taught cooking and nutrition courses at Columbia University and cooked at esteemed New York City restaurants such as EAT Greenpoint and Fatty Cue. Before founding her company, she worked for Wired Magazine, The New Yorker, and Saveur.

With Ben Daitz, Chaupoly founded Num Pang sandwich chain in New York City. They’ve been awarded the "Best Sandwich Chain" by the Village Voice and "Best Sandwich" by Zagat’s.

Judith Choate has written dozens of cookbooks, many award-winning, and has been a co-author on books written with some of the best chefs in America, such as David Burke, Charlie Palmer, and Jacques Torres. She wrote Fundamentals of Classic French Cooking for The French Culinary Institute, which was winner of the 2008 James Beard Foundation award for best professional cookbook. Her own book, An American Family Cooks, is a favorite of many foodies.

Amelia Christie-Miller worked as a private chef before falling into the Food Sustainability space working with top London chefs. Here she learned about more than just the need to reduce meat but how we need healthier soils and more resilient food systems for a more secure future. Amelia came to realise that beans, with their millions of varieties and soil rejuvenating properties, were the answer to so many food system issues. The problem? Everyone hated them. So, in 2021 she founded Bold Bean Co, a brand "on a mission to make you obsessed with beans, by giving you the best of beans". Bold Bean Co sells expertly sourced and slowly cooked heirloom beans, presented in a beautiful glass jar. Within one year they have found themselves loved by chefs such as Joe Woodhouse, Noor Murad and the Mob Kitchen team, and on the shelves of stores like Waitrose, Selfridges and Planet Organic. To remove further barriers to bean consumption, Bold Bean Co have made sharing inspiring bean recipes a core part of what they do. Their recipes are vibrant, exciting and changing bean perceptions across the UK.

Cara Clark is the owner and primary nutritionist of Cara Clark Nutrition. Her philosophy about helping others become more present and joyful by creating balance and engaging in the whole self—mind, body and spirit—has been adopted by more than 20,000 households, including those of numerous celebrities and Olympic athletes. Cara is also a certified sports and clinical nutritionist specializing in performance athletes, as well as diabetes, prenatal, and postpartum nutrition. She lives in Orange County with her husband and four daughters. With Christina Anstead, she is the author of The Wellness Remodel.

Kelsey BarnardClark is a Southern chef, mother, and season 16 winner of Top Chef. She livesin Alabama with her husband and two children.

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Esther Clark is a freelance recipe writer specialising in comforting, seasonal home-cooking. As well as writing, Esther works as a food stylist and editor and is based in London. She trained as a chef in her early 20s before cooking on a small farm in Italy and in India, followed by a three-year stint as Deputy Food Editor at one of the UK's leading food brands, BBC Good Food. In 2020, Esther won the PPA 30 Under 30 Award for recipe-writing. Her regular clients include Guardian Feast, OCADO, Sainsbury’s Magazine, Delicious magazine, Co-op magazine, BBC Good Food, Waitrose Food magazine and many more.

The co-founders of Luke’s Lobster, Ben Conniff and Luke Holden own a chain of restaurants serving award-winning lobster rolls. Zagat has given them a 27 rating for food, named them the 1 food truck in NYC, and chose Conniff and Holden as two of their 30 Under 30 in the New York food industry.

Nicky Corbishley is an award-winning food blogger who lives in the UK with her husband Chris two children. After a 14-year career in corporate IT, Nicky wanted to do something more creative, and with a life-long passion for cooking (and eating!), her blog Kitchen Sanctuary was born. Initially it was intended to be a place to diarise her recipes, but it quickly grew, and Nicky was able to turn it into a full-time career towards the end of 2015. Chris joined her in 2017 and they now spend their days doing what they love - creating recipes and doing food photography and videography both for the blog and as freelancers.

With Ratha Chaupoly, Daitz founded Num Pang sandwich chain in New York City. They’ve been awarded the "Best Sandwich Chain" by the Village Voice and" Best Sandwich" by Zagat’s.

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The former editor in chief of SELF for more than ten years, Danziger is also the author of the New York Times bestseller THE NINE ROOMS OF HAPPINESS. She is a regular guest on television shows, including Today, The View, and Good Morning America.

Charlotte Druckman is a journalist, food writer, and cookbook author whose books include Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen; Stir, Sizzle, Bake (Potter) and the upcoming, Kitchen Remix (Clarkson Potter). Her work appears regularly in various publications such as Food & Wine, The Washington Post, The Wall Street Journal, The New York Times and others, and she is also the co-founder of Food 52’s Piglet Competition.

Anja Dunk was born in Wales to a German mother and a Welsh father. Her childhood was spent predominantly in Wales but also Germany and South East Asia, where she moved to and from over the early years of her life. Her love of food started at home but has grown since working in cafes and restaurants over the years. She is now a freelance cook, food writer and artist.

Georgia Freedman is a food and travel writer. She is a frequent contributor to the Wall Street Journal, where she has written about everything from the best dim sum in Hong Kong to making tamales. She has also written for Afar, Lucky Peach, Real Simple, Roads and Kingdoms, and other food and travel publications including Saveur magazine, where she was previously the managing editor and worked with some of the best writers and editors in the food world. She is based in the Bay Area.

Ramin Ganeshram is a journalist and professional chef trained at the Institute of Culinary Education. For many years she was an award-winning writer for the New York Times and Newsday. She is the author of several cookbooks including an IACP award winner, and her most recent, Cooking with Coconut. Her writing has been featured in Saveur, Gourmet, Bon Appetit, and on epicurious.com, as well as National Geographic Traveler, Forbes Traveler, and many other publications.

Born in Mexico City and raised in Los Angeles and Napa, Chef Garcia's culinary interest was sparked at an after-school job as a dishwasher at a restaurant in Yountville. Chef Garcia led the team at Luce in San Francisco’s InterContinental Hotel before becoming Executive Chef of Auro and TRUSS Restaurant + Bar at Four Seasons Resort Napa Valley. Additionally, Chef Garcia is an alumnus of Bravo’s Top Chef Season 15.

Award-winning chef Kenny Gilbert has had a career spanning over three decades. He is best known for his flavorful Southern cuisine and has trained in premier fine dining restaurants worldwide as well as worked as Oprah Winfrey’s personal chef. Since making his national debut on Top Chef in 2010, Gilbert and his recipes have been featured in a multitude of cookbooks, national magazines, and blogs. He is based in Jacksonville, Florida, where he captains his award-winning restaurant Silkie’s Chicken and Champagne Bar.

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Xanthe Gladstone is a chef, grower and food sustainability advocate based in North Wales. She is partially self-taught but has attended the world renowned Ballymaloe Cookery School, taking their sustainable food course. Xanthe’s mission is to educate people about the positive effects that good food choices can have on ourselves and our environments, always with an emphasis on deliciousness.

Glamour magazine reaches more than 12 million readers each month and outsells more than 98 percent of magazines on the newsstand today.

Featured in T Magazine, Vogue, USA Today, Bon Appétit, W, and many other national publications, Gordon is the owner of Valerie Confections in Los Angeles. Valerie Confections sells its delicacies at Dean and Deluca and other specialty stores across the country. Sweet was nominated for a James Beard award in 2014.

One of the best restaurants in America according to Bon Appetit, Grand Central Market is a food hall in downtown Los Angeles with over 40 vendors and almost 100 years of history.

With Jeremy Inglett, Adrian Harris is half of the Vancouver-based duo behind The Food Gays, a web site and brand celebrating colorful, veggie-forward food and thoughtful presentation.

David Haskell is the Editor-in-Chief of New York Magazine and co-Founder of Kings County Distillery. He is also co-author of The Guide to Urban Moonshining and Dead Distillers.

Host of a cooking show as well as radio show and web site for Univision, Hoffman’s show Delicioso ran on the Food Network for three seasons. She appears regularly on The Today Show and The Early Show.

The co-founders of Luke’s Lobster, Luke Holden and Ben Conniff own a chain of restaurants serving award-winning lobster rolls. Zagat has given them a 27 rating for food, named them the 1 food truck in NYC, and chose Conniff and Holden as two of their 30 Under 30 in the New York food industry.

Jessica Iannotta is the Chief Operating Officer of Savor Health (formerly Meals to Heal). She is a registered dietitian and certified specialist in oncology nutrition (CSO). and began her career as an oncology dietitian in 2001. She currently manages the oncology nutrition and customer service teams at Savor Health.

With Adrian Harris, Jeremy Inglett is half of the Vancouver-based duo behind The Food Gays, a web site and brand celebrating colorful, veggie-forward food and thoughtful presentation.

Alex Jackson started his cooking career at Stevie Parle’s acclaimed Dock Kitchen, where he worked as head chef for a number of years before staging at April Bloomfield’s Tosca and Alice Water’s Chez Panisse in the San Francisco Bay Area. He returned to London as the head chef of Stevie’s second restaurant, Rotorino, and spent a period as a cheesemonger before opening his own restaurant, Sardine, in the summer of 2016. Sardine sadly closed in 2020, and Alex is now head chef at Noble Rot Soho, which has been described as ‘relentlessly, gaspingly good’ (Grace Dent, Guardian).

Tom Jackson is a self-taught cook and creative director from Birmingham, now based in London. Tom’s unconventional route into food began with a stint at the since-shuttered cafe-come-restaurant Railroad, where he made thousands of (excellent) bacon sandwiches, Bánh Mì and, if you caught him on a good day, the best fried eggs in Hackney. After a summer flogging fruit and vegetables at Able and Cole, Tom then went on to co-found the award-winning food media publisher Twisted, which now boasts a global following of over 40 million. He has authored two cookbooks on behalf of the brand and is now working on his debut solo cookbook, set to be published in spring 2024.

Irina Janakievska is a food writer and recipe developer who describes herself as someone with a Balkan heart (and stomach!), a Middle Eastern palette and British curiosity. She was born in what is now North Macedonia (then part of former Yugoslavia), grew up in Kuwait, and studied and now lives and works in London. Irina left a successful career in corporate and finance law to follow her passion for sharing her love of Balkan cuisine, the Balkans and its people with the world. She writes to showcase the region’s unique history and heritage, which are most beautifully preserved in its food. She has contributed to the Guardian, Foodnetwork US and Mediterranean Lifestyle magazine, and her past work includes the Ottolenghi Test Kitchen.

Philip Khoury is the award-winning pastry chef making the most delectable patisserie from plants at Harrods. He started his career at Australia’s most awarded restaurant Quay, before becoming Adriano Zumbo’s right-hand, launching hundreds of patisserie lines in his native Australia. After a number of years spent realising the food industry’s unsustainable reliance on animal exploitation he decided to begin tackling an area he had previously thought impossible: vegan pastry. He is now the resident plant-based expert (and head pastry chef) at Harrods, where he has introduced plant-based (and allergen-friendly) patisserie in addition to the iconic made-in-house ranges.

Nicola Lamb is a pastry chef, consultant and the author of Kitchen Projects, a newsletter and journal that offers readers a look behind the scenes at the highs and lows of recipe development. She has also contributed to the London Evening Standard and Guardian Feast. In 2020, Lamb co-founded Puff the Bakery, heralded by Vogue magazine as a ‘cult bakery pop-up’ that later transformed into a virtual pastry school with over 2,000 students during lockdown. Lamb’s past work includes Dominique Ansel New York, Ottolenghi, and Little Bread Pedlar.

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Mitch Lane is the self-taught head chef of his home kitchen in Wolverhampton. Known as @mealsbymitch on TikTok and Instagram, and with three kids to please at dinner time, his mission is to bring budget-friendly homemade meals to families everywhere.

Jennifer Lapidus is the founder and principal of Carolina Ground Flour Mill in Hendersonville, NC. She and Carolina Ground have been featured in the New York Times, WSJ, Splendid Table, Food & Wine, Saveur, Bon Appetit and more.

Frances Leech is a baker and writer, living in Paris. Her essay, ‘Kitchen Rhythm’: A Year in a Parisian Pâtisserie, was runner-up in the 2012 Financial Times/Bodley Head essay prize. She co-authored and illustrated the Paris food guide, A Pocket Feast, in 2014, which won the UK category for French Cuisine in the Gourmand World Cookbook Awards. She is the author of a regular food blog, Tangerine Drawings.

James Beard Rising Star Chef finalist and siblings behind Boston Mei Mei’s Street Kitchen, the acclaimed food truck enterprise and restaurant, focused on New England-influenced Chinese food and thoughtful sourcing.

Top Chef Masters finalist and award-winning chef, Lo worked at Bouley and Chanterelle before opening the Michelin-starred restaurant annisa in the heart of Manhattan’s Greenwich Village in 2000, which she ran until it closed in 2017. Food & Wine named her one of ten Best New Chefs in America, and the Village Voice proclaimed her Best New Restaurant Chef; in 2015, she became the first female guest chef to cook at the White House.

Eva Longoria is an American actress, producer, director, activist and businesswoman, best known for her role on the popular television series Desperate Housewives. Besides acting Longoria has ventured into business and has released various books, including Eva’s Kitchen, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home.

A bi-weekly magazine, New York covers life, culture, politics, and style with a particular emphasis on New York City. In the past decade, New York has won 34 National Magazine Awards, including six General Excellence awards.

Illyanna Maisonet is the author of Diasporican: A Puerto Rican Cookbook (Ten Speed). She was the United States’ first Puerto Rican food columnist for a major newspaper, the San Francisco Chronicle, and is an IACP award winner for narrative food writing. She has sold-out pop-up dinners across the San Francisco Bay Area and has collaborated with Jose Andres for Steven Speilberg’s West Side Story wrap party.  Illyanna has contributed recipes to Rancho Gordo, authored a crowdfunded cookbooklet, and has written for the Los Angeles Times, Bon Appetit, Saveur, Food52, Food & Wine, Lucky Peach, and more.

Shane McBride is a graduate of the Culinary Institute of America and one of New York's most accomplished chefs. He began his career with esteemed chef Charlie Palmer at Aureole, then went on to work with Chef Christian Delouvier at the world-renowned Lepinasse. Shane was Executive Chef at Tom Colicchio's Craftsteak for many years, followed by a long tenure as Executive Chef at famed Soho brasserie Balthazar. Although his expertise has been in haute cuisine, his passion is in American barbecue. He leads the multiple award-winning Ribdiculous Bar-B-Krewe competition team. Shane is currently the Executive Chef and a Co-Owner of Pig Beach.

Born and currently living in Nashville, TN, Arnold Myint spent the majority of his childhood climbing 100 lb rice bags at his parents’ market and traveling to their homeland of South East Asia for summer break. Having toured as a competitive and professional ice skater, attended the Institute of Culinary Education, worked in Jean Georges Vongerichten’s culinary empire, and competed on “Top Chef” and “Food Network Star,” Arnold is now the chef/owner/partner of three restaurants, including his parents’ International Market. His work continues to be recognized on a national level, including GQ, Epicurious, USA Today, and Eater.-com

Shark Tank alum, entrepreneur, and proprietor of Daisy Cakes, where each homemade cake is hand-iced before being shipped from her kitchen to yours.

Amy Newsome is a Kew-trained horticulturist, freelance beekeeper and passionate cook based in West London. Following a stint in the world of high fashion photography and digital marketing, Amy moved to the Cotswolds to retrain as a gardener and beekeeper, working with Raymond Blanc at Le Manoir Aux Quat’ Saisons, and organic grower Anna Greenland at Soho Farmhouse. From there she set her sights on the ultimate botanical paradise, the Royal Botanic Gardens, Kew, completing the Kew Diploma in Horticulture in September 2021. More recently, Amy has worked with prison reform charity Food Behind Bars, helping to bring bees and kitchen gardening into prisons. She has written for multiple publications, including Bloom magazine, on subjects such as single-origin honey and cooking over fire.

Maria Nicolau is a professional and deeply vocational cook. For more than twenty years she has worked in many restaurants in Catalonia, Spain and France. She currently lives in Vilanova de Sau, Osona, where she runs the restaurant El Ferrer de Tall, devoted to Catalan cuisine. Maria Nicolau speaks on several radio programs, and appears weekly on TV. Above all, Maria is an enthusiast: she is as passionate about cooking as she is about life itself.

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“We are so lazy when cooking dinner that, with enough sugar, we’d be open to eat dog’s poo,  find it tasty, and convince everyone else that it is, indeed, good. Cook! or die.”

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Cooking is not (just) following a recipe, a list of ingredients or meticulously planning the shopping list. Cooking is what happens at the margins of a recipe: it’s about improvising, taking risks, expressing who you are, making  choices. Cooking is freedom.

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Enthusiastic and non-conformist, Maria Nicolau opens the door to a path of a rich, sustainable, passionate and, above all, coherent cuisine. Cooking explained through history and science, nature and technology, collective memory and the intimate experience. Why is the pot the first invention of civilization? Why do cakes rise in the oven? Why do we only buy salmon and hake, when the Mediterranean is full of other fish varieties? Maria Nicolau offers us much more than recipes: she dares us to drop the “I-have-no-time” syndrome and urges us to take an honest look at ourselves in the mirror and stare at the nonsense of a society that eats but does not cook.

With 20,000 copies sold in Catalan, becoming most probably the most sold book this 2022, COOK! OR DIE is not your regular cookbook but a braid of essay, memoir, and a culinary exploration. It is also a manifesto to ditch the delivery, the take away way of life  to rediscover our kitchens and the powerful joy of cooking.