Jennie Schacht co-author of the Wine Lover's Dessert Cookbook defines Cake Flour: "Also called pastry flour, cake flour has a finer texture and less protein than all-purpose flour. It is used to make cakes and pastries with a light, tender crumb. In a pinch, you can substitute one cup minus 2 tablespoons all-purpose flour for one cup of cake flour. However, the result may not have quite the same texture."

Brigid Callinan left the East Coast for Napa in 1996, to be pastry chef at Mustards Grill. In 2000, she formed the original culinary team at Copia with Lenny Rice. She now teaches cooking and baking at the U.S. Coast Guard Training Center. She lives in Petaluma, California. She is the author of Mustards Grill Napa Valley Cookbook and Fondue

Hugh Carpenter is a cooking instructor and writer.  He teaches at cooking schools throughout North America and at his own school in California’s Napa Valley. He resides in the Napa Valley community of Oakville, California. He is the other of numerous cookbooks including Fast Fish , Fast Appetizers, Hot Barbeques, and Hot Vegetables along with other books in the Fast and Hot series.  

After working in the fashion industry for ten years, Rose Carrarini founded London's renowned delicatessen Villandry in 1988. This 'epicerie fine' in Marylebone inspired many other food places in London. In 2002, along with her husband Jean-Charles, she opened Rose Bakery, a small bakery, shop and restaurant in Paris, where she continues practice the art of simple food made with care and attention to flavor. In recent years, she opened the sister restaurant, Rose Bakery, on the top floor of the fashion center Dover Street Market in Mayfair, London. Breakfast, Lunch and Tea is her first cookbook.

John Phillip Carroll is an avid cook and baker. When he is not testing and writing pie recipes, he works on projects for various California marketing boards. He has written several cookbooks including Pie Pie Pie. He lives in San Francisco.

Linda Carucci is an award- winning cooking teacher, chef, and culinary consultant. She was presented with the Cooking Teacher of the Year Award of Excellence from the International Association of Culinary Professionals and was Julia Child Curator of Food Arts for Copia: The American Center for Wine, Food & the Arts in Napa, California. In addition to teaching classes she is the author of Cooking School Secrets.

Mary Cech is an award-winning pastry chef and pastry arts instructor. She was twice heralded as one of the "Top Ten Pastry Chefs in America" by Chocolatier magazine. Her recipes have been featured in many cookbooks and magazines. She lives in Santa Fe, New Mexico. Her latest cookbook is The Wine Lover’s Dessert Cookbook.

In 1961 Cecilia Chang opened the Mandarin, which became a San Francisco institution. In 1974 she wrote the cookbook The Mandarin Way, and her career blossomed to include television appearances, cooking demonstrations, and contributions to international magazines and newspapers. She consults for popular Bay Area restaurants, including Betelnut and Shanghai 1930. Chiang lives in the San Francisco Bay Area.  The Seventh Daughter is her latest book.

Lauren Chattman, a trained pastry chef, is the author of Icebox Cakes, Icebox Desserts, Icebox Pies, Mom's Big Book of Cookies, and Mom's Big Book of Baking. She is also the co-author of Dessert University, which she wrote with former White House pastry chef Roland Mesnier. Chattman's recipes have appeared in Bon Appétit, Redbook, Food & Wine, Cook's Illustrated, and the New York Times.

Rudolph Chelminski is the author of The Perfectionist: Life and Death in Haute Cuisine  and I’ll Drink to that. His articles have appeared in numerous national magazines, ranging from PeopleTime to The Atlantic Monthly. He holds a degree from Harvard and has studied at the Institut d’Etudes Politiques. Raised in Connecticut, he began living in Europe more than thirty years ago, when LIFE magazine dispatched him to Paris.

Kathy FitzHenry from The Occasional Gourmet (San Francisco, CA) defines Chile Oil as: "Generally this condiment is made from vegetable oil infused with dried chile.  It is commonly found in Asian restaurants."

Claire Clark is the executive pastry chef at The French Laundry, the renowned Napa Valley restaurant.  Indulge is her first cookbook.

Neil Connolly, award-winning chef of Doc's in Orlando, Florida, was Rose Kennedy's private chef from 1983 to 1995, in Hyannisport, Massachusetts. By extension, he served as executive chef to all the Kennedys at the compound whenever there were major events, large parties, formal dinners, or affairs of state. He is the author of In the Kennedy Kitchen.  

The heating of food to a certain temperature to make the food more palatable or in some cases edible.  The term cooking may also refer to the preparation of food.  With that out of the way let's look at those terms which apply to the heating of food.

Jesse Ziff Cool is dedicated to sustainable agriculture as a writer, spokesperson, and restaurateur. Her books include The Really, Truly, Honest-to-Goodness One-Pot Cookbook.

Since 1989, Paule Cuvelier has been Director of the renowned Maison Debauve & Gallais, founded in 1880, and whose original creator concocted chocolate confectionary for the kings of France. His latest books is Chocolate.