About the Author
Celia Brooks Brown was born in Colorado, USA but moved to England in 1989 to pursue a career directing plays in London. After coming to England, Celia discovered her passion for cooking and now runs a vegetarian cooking company popular with celebrities. She has published six cookbooks. Celia appears regularly on the British television shows Saturday Kitchen
and Good Food Live
Maxine Clark is a leading food writer and a gifted cooking teacher whose work appears in magazines and newspapers such as "BBC Good Food", and "Food and Travel". Her other books for Ryland Peters & Small include "Al Forno", "Dolcissimo", "Italian Vegetables", "Flavors of Tuscany" and "Trattoria".
Jane Noraika is Head Chef at London's most celebrated vegetarian restaurant, Food for Thought, where she indulges her passion for cooking good food with fine meat-free ingredients. She also offers private catering for a host of social events. She has written two cookbooks for the restaurant, the latest entitled "New Food for Thought".