Andrew Dornenburg

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1. Andrew Dornenburg

   Author of Culinary Artistry, Becoming a Chef, The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

2. Thomas Keller

   Author of The French Laundry Cookbook, Bouchon, Under Pressure: Cooking Sous Vide

3. James Peterson

   Author of Sauces: Classical and Contemporary Sauce Making, Fish & Shellfish: The Definitive Cook's Companion, Glorious French Food: A Fresh Approach to the French Classics

4. Michael Ruhlman

   Author of The soul of a chef: the journey toward perfection, The Making of a Chef: Mastering Heat at the Culinary Institute, Charcuterie

5. Culinary Institute of America

   Author of The Professional Chef, Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America), The Professional Chef's Knife Kit

6. Charlie Trotter

   Author of Charlie Trotter's Vegetables, Charlie Trotter's, Charlie Trotter's Desserts

7. Jean-Georges Vongerichten

   Author of Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication, Jean-Georges: Cooking At Home with a Four-Star Chef, Asian Flavors of Jean-Georges

8. Paul Bertolli

   Author of Chez Panisse Cooking, Cooking by Hand

9. Tom Colicchio

   Author of Think Like a Chef, Craft of Cooking: Notes and Recipes from a Restaurant Kitchen

10. Nobuyuki Matsuhisa

    Author of Nobu: The Cookbook, Nobu Now

11. Alice L. Waters

    Author of Chez Panisse Menu Cookbook, Chez Panisse Café Cookbook

12. Eric Ripert

    Author of A Return to Cooking, On the Line

13. Jeffrey Alford

    Author of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent, Beyond the Great Wall: Recipes and Travels in the Other China

14. Daniel Boulud

    Author of Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook, Braise: A Journey Through International Cuisine, Cooking with Daniel Boulud

15. Marcus Samuelsson

    Author of The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, Aquavit: And the New Scandinavian Cuisine, New American Table

16. Madeleine Kamman

    Author of The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking, When French Women Cook: A Gastronomic Memoir

17. Dawn Davis

    Author of If You Can Stand the Heat: Tales from Chefs and Restaurateurs

18. Karen Page

    Author of The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

19. Harold McGee

    Author of On Food and Cooking: The Science and Lore of the Kitchen

20. Chris Styler

    Author of Working the Plate: The Art of Food Presentation