Waylynn: Everybody should buy this cookbook. I really wanted to create a very family-friendly, everybody-friendly cookbook. I find a lot of chef cookbooks can be very intimidating. Because they're chefs, they do a lot of fancy things and use a lot of extravagant ingredients that aren't really applicable to just your regular home cook. I wanted to do the opposite of that. I wanted this to be fun and easy and approachable and use what I've learned as a chef to give little tips and tricks. I love breakfast. I love brunch. As a pastry chef, I love brunch and breakfast so much because it’s very sweet oriented. That was my inspiration to do something more than just a regular dessert book. I wanted to push myself and get into some more savory things, but more pastries and eggs and breakfast, brunch, and have my experiences as a pastry chef go that much further in the kitchen.
Catherine: I've always loved food. I grew up with grandparents who were into farming and really loving the taste of real food. Total transparency, I lived with a lot of girls who were going through a lot of different things. There were definitely more challenging times. For me, I always loved food. Even as I've gotten older, that love has deepened, especially having children and watching them get excited about food. Food is the one thing that we all have in common. For parents, you have to feed your children twenty-one meals a week plus snacks. It’s something that's never going to go away.
Florence Fabricant is an important food and wine authority at the New York Times. Author of 12 cookbooks including THE NEW YORK TIMES DESSERT COOKBOOK, WNE WITH FOOD and her latest, CITY HARVEST: 100 RECIPES FROM GREAT NEW YORK RESTAURANTS, she has been writing weekly pieces in the New York Times for decades. A graduate of Smith and NYU (she has a Masters in French), she got her start writing for the East Hampton Star. Now she writes the “Front Burner” and “Off the Menu” columns, plus the “Pairings” column.