A food editor and columnist for more than a decade at the New York Times, Amanda Hesser is the award-winning author of The Cook and the Gardener and Cooking for Mr. Latte, a collection of her "Food Diary" columns for New York Times Magazine. Before her career as a writer and critic, she studied cooking in Europe and worked in restaurants and bakeries across the continent. The Essential New York Times Cookbook is a compendium of more than 1,000 recipes first published in the Times, all tested and updated by Hesser.

Madhur Jaffrey helped make the intricate flavors of South Asian cuisine accessible to the home cook through her television programs, like Flavors of India, and her cookbooks, such as An Invitation to Indian Cooking and From Curries to Kebabs. Six of her cookbooks received the prestigious James Beard Award, and she was named to James Beard Foundation's Who’s Who of Food and Beverage in America. In At Home with Madhur Jaffrey, she deconstructs several classic Indian dishes—simplifying steps while maintaining complex flavors—and encourages readers to incorporate easy Indian cooking into their everyday repertoire. 

A senior editor and vice president at Alfred A. Knopf, where she has worked since 1957, Judith Jones has edited some of the most culturally significant cookbooks of our time, including Julia Child’s Mastering the Art of French Cooking. Her memoir, The Tenth Muse, recounts her relationships with gastronomes and chronicles her own global food adventures. Her new book, The Pleasures of Cooking for One, presents a wealth of kitchen wisdom and a variety of recipes for the solitary chef.