Contributors

Anolon is proud to partner with the following chefs in helping us reconnect to delicious, wholesome and sustainable cuisine. Learn from the professionals as they share with us the art of cooking and eating responsibly.

Marge Perry & David Bonom

Marge Perry is an author and a teacher. David Bonom is a recipe developer, food writer and restaurant consultant. Marge Perry writes, teaches, broadcasts and speaks about cooking, food, nutrition and travel. In her capacity as a syndicated food columnist for Newsday, Contributing Editor for Cooking Light and “Ask the Expert” columnist for myrecipes.com; through the articles she writes for The New York Times, Self, Prevention, More, Coastal Living, Relish, and Health; and through her appearances on television and radio, Marge is an accessible and authoritative guide for anyone who cooks, ... Continue Reading

Emily Luchetti

Emily Luchetti is the executive pastry chef at Farallon and Waterbar Restaurants in San Francisco. With six cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delicious end to their meal. Emily Luchetti is the executive pastry chef at Farallon and Waterbar Restaurants in San Francisco. With six cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delicious end to their meal. Emily has been at Farallon since its inception in 1997. She has been executive pastry chef of Wate ... Continue Reading

Sally James

Sally James is an award-winning Australian chef, author, educator, television presenter and an ambassador for Australian food & wine whose books and recipes have won international acclaim for food & wine pairing, health and creativity. Sally is the author of eighteen books, including her best-selling Simply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook, Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category, Simply Sensational, a finalist for the IACP Award in 2003, and the Australia ... Continue Reading

Rosemary Mark

As a culinary consultant to food companies and commodity boards for over 20 years, Rosemary’s approach to recipe development is ‘real-life recipes for regular cooks,’ following her 4-A's: Appealing, Approachable, Accurate and Achievable for everyday cooking. With attention to current trends and consumer appeal, her recipes are trendy, yet not too edgy. She strives for intriguing, without intimidating, and healthful when appropriate to the product or promotion. She loves the mission of creating an irresistible recipe to go with a product. One favorite and challenging project was recipe ... Continue Reading