Jacqueline Raposo

Writer

Brooks is so badass, and his book is too. The simplicity of slow-cooking fruit in an oven come together with stories of music and roadies and being vegetarians with no money, that I wanna keep cooking from it for its entertainment value as much as for its recipes. The recipes are really, really awesome though.

Anthony Myint

Co-Founder - Mission Chinese Food, Commonwealth, The Perennial, Zero Foodprint

Lee Tran Lam

Writer

Peter J Kim

Executive director of the Museum of Food and Drink (MOFAD)

Jason Licker

Chef