David Joachim Author

David Joachim has written, edited, or collaborated on more than 50 cookbooks. With Andrew Schloss, he co-authored The Science of Good Food, which was nominated for a James Beard Award. He also wrote the A Man, A Can, A Plan series, which has sold more than 1 million copies. David recently co-wrote Mastering Pizza with James Beard Award-winning chef Marc Vetri and The Wicked Healthy Cookbook with plant-based chefs Chad and Derek Sarno. J. Kenji López-Alt is the New York Times bestselling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. Emily Isabella is a New York-based illustrator. Her clients include Kate Spade and Anthropologie.