What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.
Andrew Schloss, author of Homemade Liqueurs and Infused Spirits, says fresh fruit, vegetables and herbs can be transformed into amazing-tasting liqueurs that are perfect for the summer cocktail season.
Some say one man's vision is responsible for putting chardonnay on tables across America: Jess Stonestreet Jackson of the Kendall-Jackson wine empire. Edward Humes is the author of the Jackson biography A Man and His Mountain.