The Editorial Board
Five desks and a standing index. What is written here is meant to be consulted years from now.
The Authority is a standing reference for how the world cooks. It is written to be read twice: once for the news and once for the method.
Ingrid Solheim
Editor of the Authority
Keeps the index and decides what belongs to the canon. Cooked professionally in Copenhagen and Lyon before editing.
The board
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Jean-Luc Moreau
Method, the Technique desk
Writes an instruction so that a first-time cook can follow it. Cooked the line in Lyon for nine years.
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Claire Beaumont
Baking and the sweet course, the Technique desk
Doughs, laminations and the chemistry of sugar. Weighs everything, including the salt.
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Marco Bellini
The Regions desk
Italy, the Mediterranean and the Balkans, kitchen by kitchen. Names the town, never the continent.
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Catherine Walsh
Latin kitchens, the Regions desk
From the Andes to the Caribbean coast. Cooks the dish before writing its history.
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Helen Ashworth
The Canon desk
Keeps the list of the dishes and rooms that set the standard, and argues with it in print.
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Anna Keller
The Ingredients desk
Seasons, varieties and where a thing is at its best. Talks to growers, not to packagers.
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Oliver Grant
The Cup desk
Tea, coffee and wine at table: what the drink does to the dish.
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Owen Gallagher
Provisions
The pantry as trade: who sells what to the world's kitchens and at what price.
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Dr. Margaret Ellis
The Body desk
What food does to the body, read from the study, not from the headline.
Desks
The Technique desk
How a dish is actually madeMethod, baking, pasta and noodles, broths, greens, the sweet course and fire. The desk that decides whether an instruction can be followed by someone who has never cooked it.
The Regions desk
Kitchen by kitchen, region by regionEast Asia, the Mediterranean, Latin kitchens, West Africa, the Levant and street kitchens. Reports a cuisine from inside it, and names the region, never the continent.
The Canon desk
The cooks and rooms that set the standardMasters, landmark rooms and inherited recipes. Keeps the list of what the Authority considers settled, and revisits it.
The Ingredients desk
The raw material and its seasonWhat is in season, cheese and curds, and where a thing is at its best. Works with the growers, not with the packaging.
The Cup desk
What is poured alongsideTea, coffee and wine at table. Concerned with what a drink does to a dish, not with what it costs.
Standing orders
The Recipe Index
Every recipe the Authority publishes goes into a standing index, with its ingredients and its method as the kitchen that wrote it set them down.
A recipe is published whole or not at all
If the ingredients cannot be read in full, the recipe does not run. A half recipe is worse than none.