Graduate of the Cordon Bleu Cooking School in London, Jill O'Connor has authored Phyllo, Easter Treats, Simple French Desserts, and Sticky, Chewy, Messy, Gooey. She lives in Coronado, California.

Kathy FitzHenry from The Occasional Gourmet (San Francisco, CA) defines Olive Oil as: "Olive oils vary in flavor and can be thick or thin. They have a fairly low smoke point of 300-320 degrees and are broadly intended to be used as elements of a salad dressing, a finishing oil, or to lightly sauté vegetables, pasta etc. Be careful with these oils as they can turn bitter if they are allowed to smoke."

Inés Ortega has worked with her mother, Simone, for many years, and is an established and highly regarded food writer in her own right. Her latest cookbook is 1080 Recipes.

Simone Ortega has been writing about cooking for over 50 years. Three generations of Spaniards have learned to cook with her books on gastronomy, which have sold millions of copies nationwide. She is considered one of the foremost authorities on traditional Spanish cooking. Her latest cookbook is 1080 Recipes.