 Jean Joho
One of the world's great culinary talents, Chicago's Chef Joho has been showered with accolades for his accomplishments with Everest, Brasserie JO and Eiffel Tower Restaurant. Joho was named Best Amercan Chef: Midwest and nominated for Best Outstanding Restaurant by the James Beard Foundation and was Bon Appetit's Chef of the Year
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 Giuliano Hazan
Giuliano Hazan is the son of famed Italian cookbook writer Marcella Hazan. He runs a cooking school in Verona with his wife and won the IACP award for Cooking Teacher of the Year in 2007. He is a contributor to Cooking Light magazine and author of many cookbooks including GIULIANO HAZAN'S THIRTY MINUTE PASTA, providing Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight-supper table. .
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 Bruce Weinstein & Mark Scarbrough
Long known as masters of technique, Weinstein and Scarbrough take it up a few notches in their latest effort, COOKING KNOW-HOW - one of NPR's 10 Best Summer Cookbooks of 2009.
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 David Leite
David Leite is a three-time James Beard Award-winning writer and Web site publisher (LeitesCulinaria.com). His work has appeared in the New York Times, Martha Stewart Living, Bon Appétit, Saveur, and Food Arts, among others. Born into a Portuguese family in Fall River, Massachusetts, one of the largest Portuguese communities in the country, David became a citizen of Portugal in 2004. THE NEW PORTUGUESE TABLE, the result of a decade's worth of research, is David's first book and received a starred review in Publishers Weekly.
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 Mary Karlin
Karlin has passed down the knowledge of wood-fired cooking for nine years as an instructor at the Ramekins school in Sonoma, Calif. In WOOD FIRED COOKING, Karlin's enticing recipes explore the diverse flavor characteristics of hardwoods and live-fire cooking methods, from Plank-Roasted Porterhouse or Indian Cilantro-Mint Naan to a hearth-baked Milanese Risotto Tart or Warm Chocolate-Chipotle Cakes.
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 Anna Thomas
LOVE SOUP provides delicious recipes for vegetarian soups from the author of “the most influential cookbooks in the history of modern vegetarian cuisine” (Chicago Sun-Times). Anna Thomas’s Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. “From my kitchen to yours,” Thomas says, “here are the best soups I’ve ever made.”
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 Ted Reader
Ted Reader is an award-winning chef and food entertainer who's parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.
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 Caleb Barber
Deirdre Heekin and Caleb Barber are the proprietors and, respectively, wine director and head chef of Osteria Pane e Salute, a boutique restaurant and wine bar in Woodstock, Vermont, recently acclaimed in Bon Appétit, The Boston Globe, Travel and Leisure, and Attaché.
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 Karen Solomon
The DIY movement has been taking over the country one hand-knitted scarf at a time. It was inevitable that a compendium of recipes for enterprising home cooks would follow. Enter Jam It, Pickle It, Cure It... Tasting Table
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 Deirdre Heekin
Deirdre Heekin and Caleb Barber are the proprietors and, respectively, wine director and head chef of Osteria Pane e Salute, a boutique restaurant and wine bar in Woodstock, Vermont, recently acclaimed in Bon Appétit, The Boston Globe, Travel and Leisure, and Attaché.
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 Jennifer Blakeslee & Eric Patterson
Blakeslee and Patterson are the co-owners of The Cooks’ House in Traverse City. Patterson spent much of the past fifteen years at Andre's, Las Vegas' Michelin-starred French restaurant, including a three-year apprenticeship under the legendary Andre Rochat. Blakeslee joined Patterson at Andre's for three years prior to moving back to Traverse City to launch The Cooks' House.
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 Andrew Schloss
Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. Schloss is a Master at conveying the science of grilling to at-home chefs all across the nation.
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 Carlyn Berghoff
Carlyn Berghoff, CEO of the Berghoff Catering and Restaurant Group, is the fourth generation to continue the Berghoff Chicago legacy of serving great food and entertaining guests.
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 Gale Gand
Gand is the executive pastry chef and partner of the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru, with Rich Melman and culinary partner Rick Tramonto. She was recognized in 2001 as Outstanding Pastry Chef by The James Beard Foundation and Pastry Chef of the Year by Bon Appetite magazine, and in 1994 as one of Food & Wine's Top Ten Best New Chefs.
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 Mary Sue Milliken
Along with Susan Feniger, Mary Sue is the co-owner of both Border Grill and Ciudad in greater Los Angeles. The duo authored five cookbooks and hosted nearly 400 episodes of their wildly popular Too Hot Tamales and Tamales World Tour series on the Food Network.
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 Eve Aronoff
Chef Eve Aronoff — chef-owner of eve restaurant in Ann Arbor, MI — will compete this fall on Bravo’s “Top Chef: Las Vegas.” Aronoff has cooked at the prestigious James Beard Foundation headquarters in New York City and is the only current Michigan chef to win a spot on the show
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 Jennifer McLagan
Jennifer McLagan, author of FAT; the 2009 James Beard Cookbook of the Year. Jennifer is also the author of the multi-award winning cookbook, BONES. Jennifer will delight Classic attendees with equal parts passion, scholarship, and appetite to win us back to a healthy relationship with animal fats - fundamental to the flavor of our food.
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 Takashi Yagihashi
Yagihashi gained his following at Ambria and Tribute (in Farmington Hills, Michigan), and was a James Beard and Food & Wine Best New Chef recipient. A member of Macy's Culinary Council, Yagihashi is now dazzling Windy City diners at Takashi and Noodles
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 Tom Valenti
Tom Valenti is the chef-owner of New York's acclaimed restaurant, Ouest; long considered a beacon for fine dining on New York City's Upper West Side. It is listed as one of New York's top restaurants by New York Magazine and Zagats. The "Flavor King of New York" was diagnosed with diabetes over ten years ago, and after undergoing various stages of denial, anger, and resignation, created a diabetic cuisine that doesn't skimp on flavor. YOU DON’T HAVE TO BE A DIABETIC TO LOVE THIS COOKBOOK, is the book food lovers with diabetes have been waiting for: Real flavors, real food, and finally, real pleasure, for America's 23.6 million diabetics.
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 Rose Levy Beranbaum
James Beard and IACP award winner, Rose has been called the “Diva of Desserts" and “the most meticulous cook who ever lived." And add this recent accolade — “If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one." Enough said!
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 Andy Pforzheimer
The former Food Editor of Martha Stewart Living magazine, opened the Barcelona Wine and Tapas Bar for fun. Today, his flagship is one of six locations, making Barcelona the largest Spanish tapas group in the U.S. In THE BARCELONA COOKBOOK, Pforzheimer introduces you to a style of eating and cooking that might not be familiar but that will invigorate your palate with bold, exciting, and satisfying flavors and textures.
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 Brian Polcyn
The author of Charcuterie and Chef/Proprietor of the acclaimed Five Lakes Grill, Polcyn has been featured in local and national publications, including The New York Times, The Detroit News, Atlantic Monthly, Gourmet, Bon Appetite, Playboy, Detroit Hour Magazine, The Detroit Free Press and Wine Spectator.
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 Scott Uehlein
For nearly three decades, Canyon Ranch has been the world’s premier health and wellness destination, celebrated for its integrative treatments, incredible facilities, and signature gourmet food. For the past decade, executive chef Scott Uehlein, has directed the spa's highly-praised culinary philosophy. Uehlein's CANYON RANCH: NOURISH includes the spa's mouthwatering dishes for the at-home chef, sure to entice the most sophisticated palate.
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 Jonathan Schuler
As a professional chef, Schuler has cooked in kitchens all over the world, including the George V in Paris and Michael's Genuine in Miami, Florida, one of this country's best farm-to-table restaurants. As a culinary apprenticeship in his family's restaurant while still a boy, he learned many time-honored techniques and traditions, including, the older chefs' methods of hunting and preparing Southwest Michigan's bountiful harvest wild fish and game. Turns out he was learning the benefits of sustainable, organic and local ingredients before it was cool.
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 Ari Weinzeig
Co-founder of the insitution that is Zingerman's; Ari was recently presented with a Lifetime Achievement Award from Bon Appetit. Zingerman's Guide to Better Bacon is Ari's seventh book. Aside from his ever popular Zingerman's newsletter, Ari has contributed to such magazines as Fine Cooking, Specialty Foods, Gourmet Retailer, and Food and Wine
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