Melissa Clark

WALDY MALOUF is the chef and co-owner of Beacon Restaurant in New York City and Stamford, Connecticut. Acclaimed for his work at some of Manhattan’s most high-profile restaurants, including the Four Seasons and the Rainbow Room, he has been named a Great Chef of New York many times by the James Beard Foundation. His first cookbook, The Hudson River Valley Cookbook, was nominated for an IACP/Julia Child Cookbook Award. He lives in New York City and Stamford, Connecticut.

MELISSA CLARK is the author of twelve cookbooks, including the 2001 James Beard winner The Modern Vegetarian Kitchen. She contributes regularly to the New York Times, Food & Wine, and Travel and Leisure. She lives in Brooklyn, New York.