Emily Luchetti has developed a nationwide following for her innovative yet approachable dessert creations. She is executive pastry chef at Farallon and Waterbar in the San Francisco Bay Area. She has authored five successful cookbooks, and contributed to The New Joy of Cooking and The Farallon Cookbook. She won a 2004 James Beard Award for Outstanding Pastry Chef.
Lisa Weiss is a food writer and stylist whose work has appeared in such publications as Cook’s Illustrated and Cooking Light. She has co-authored six cookbooks, including The Farallon Cookbook, the James Beard Award-nominated The Seventh Daughter: My Culinary Journey from Beijing to San Francisco with Cecilia Chiang, and the bestselling Complete Meat Cookbook with Bruce Aidells.
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