Andreas Viestad ( April 5, 1973; Oslo, Norway), a.k.a The Charming Ambassador is a Norwegian food writer and television chef. He currently lives in Oslo, Norway. ...more on Wikipedia about "Andreas Viestad"
Apicius was a name applied to three celebrated Roman epicures, the first of whom lived during the Republic; the second of whom, Marcus Gavius (or Gabius) Apicius—the most famous in his own time—lived under the early Empire; the third of whom, probably no relation, was the late 4th or early 5th century author of the one surviving Roman cookbook. ...more on Wikipedia about "Apicius"
A list of some prominent writers on food, cooking, dining, and cultural history related to food. ...more on Wikipedia about "Food writing"
Madhur Jaffrey (born August 13, 1933) is an Indian actress, who has also become famous as food writer. ...more on Wikipedia about "Madhur Jaffrey"
Magdalena Dobromila Rettigová ( January 31 1785, Všeradice - August 5 1845, Litomyšl) was Czech writer known for her famous cookery book. ...more on Wikipedia about "Magdalena Dobromila Rettigová"
Marcella Hazan is an Italian cookery writer who writes in English. Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. She is widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine. ...more on Wikipedia about "Marcella Hazan"
Pellegrino Artusi (born in Forlimpopoli, a town near Forlì, 1820 – died in Florence, 1911) is the author of the famous Italian cookbook La scienza in cucina e l'arte di mangiar bene. The first edition of 1000 exemplars has been printed in 1891 on the authors expenses because he was unable to find a publisher. Before he died in 1911 more than 50000 copies have been sold. That book is an evergreen best seller in Italy, and has been translated in Spanish, Dutch, German and English. ...more on Wikipedia about "Pellegrino Artusi"
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Robert Carrier (born November 10, 1923) is a chef, restauranteur and cookery writer. ...more on Wikipedia about "Robert Carrier (chef)"
Vinidarius (fl. 5th century AD) was the compiler of a small collection of cooking recipes, preserved in a single 8th century uncial manuscript, claiming to be excerpts from the recipes of Apicius. There is in fact very little overlap with the Apician manual, but the recipes are similar in character, and are usually presented today as an appendix to Apicius: they add to our knowledge of late Antique cuisine. ...more on Wikipedia about "Vinidarius"
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