Shaun Smith is an award-winning journalist who has published hundreds of articles and reviews on books, food, and other subjects in publications such as Books in Canada , Chatelaine , ELLE Canada , Fashion , the Globe & Mail , Quill & Quire , Toronto Life , and the Toronto Star . He is a former chef who has cooked in such noted kitchens as David Wood Food Shop, the Rosedale Diner, Scaramouche, and the Senator. In 2011 he was inducted as a fellow into the Ontario Hostelry Institute in recognition of his work as a food writer, book reviewer, and commentator. His column "Books for Cooks" appears bimonthly in Foodservice & Hospitality , the leading industry trade magazine for Canadian chefs and restaurateurs. He lives in Toronto. Hervé This is a chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech in Paris, France, whose main area of scientific research is molecular gastronomy. He is the author of numerous scientific publications and several books on the subject.