Jessica Theroux is a chef and teacher, currently living and working in Northern California. As a healing foods cook, Jessica trained at The Natural Gourmet Institute, The Chopra Center and The Kushi Institute. She went on to work as the Culinary Curator of the Montalvo Arts Center, as a chef at Boulettes Larder, and as a cooking and nutrition teacher at the Esalen Institute and in the public school system. Jessica graduated from Brown University with a BA in Visual Arts, focusing on photography and filmmaking. In 2003 she was awarded an Arnold Fellowship by Brown to travel Italy and document food traditions; Cooking with Italian Grandmothers detail the year that she spent cooking, foraging and eating with women in nine of Italy's regions. Jessica works in private practice as a health consultant, incorporating her knowledge of nutrition, psychology and biodynamic craniosacral therapy into her work.

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Alice Waters is an internationally renowned chef and the co-owner of Chez Panisse, the restaurant where she helped define California cuisine. A passionate advocate of cooking with locally grown and seasonal ingredients, Waters has written several books on the subject, including The Art of Simple Food (Clarkson Potter), and Edible Schoolyard: A Universal Idea (Chronicle Books). She is the Founder of Slow Food Nation, President of the Chez Panisse Foundation, and an International Governor of Slow Food International.