May 11, 2011
Sophie Dahl grew up in the midst of a greedy extended family, whose members all loved to cook and eat. Despite building a successful modelling career, Sophie eventually left the catwalk and instead followed in her grandfather Roald’s footsteps and dedicated herself to writing.
After the success of both a novella and a full-length novel, Sophie published her first cookery book, Miss Dahl’s Voluptuous Delights, in 2009. The recipes were inspired by Sophie’s childhood memories and the travelling she did as a model. Some of the book’s recipes were brought to the screen for BBC2’s The Delicious Miss Dahl, broadcast the following year. Sophie lives in London and is a regular contributor to both fashion and food magazines.
Heston Marc Blumenthal OBE (born 27 May 1966 in London, raised in Buckinghamshire) is an English chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005.
Heston Blumenthal is chef-patron of The Fat Duck in Bray, a three Michelin-starred restaurant known for its whimsical, scientific and creative style of cookery and famed for being named World’s Best Restaurant more than once.
Heston opened The Fat Duck in 1995 with no financial backing. On the second day of opening the oven exploded, and Heston spent the rest of service with a bag of frozen peas on his head. Gradually, the restaurant eventually moved from serving simple French bistro food to the innovative, rule-breaking, multi-sensory tasting menu it serves today. Perhaps what is most extraordinary about the success of The Fat Duck is that Heston is entirely self-taught, save for three weeks spent in a few professional kitchens.
Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America.
Rick is fourth generation in an Oklahoma family of restaurateurs and grocers. From 1980 to 1986, after studying Spanish and Latin American Studies as an undergraduate, and doing doctoral work in Anthropological Linguistics at the University of Michigan, Rick lived in Mexico with his wife, Deann, writing his now-classic Authentic Mexican: Regional Cooking From The Heart of Mexico (William Morrow, 1987). The New York Times’s legendary Craig Claiborne hailed this work as the "greatest contribution to the Mexican table imaginable."