Oliver Wolf Sacks was a British neurologist, naturalist and author. He believed that the brain is the "most incredible thing in the universe" and therefore important to study. Sacks was the author of numerous best-selling books, mostly collections of case studies of people with neurological disorders. His writings have been featured in a wide range of media; the New York Times called him a "poet laureate of contemporary medicine", and "one of the great clinical writers of the 20th century". His books include a wealth of narrative detail about his experiences with patients, and how they coped with their conditions, often illuminating how the normal brain deals with perception, memory and individuality.
Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.
The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as "the Rosetta stone of the culinary world", Daniel Boulud has called the book a "must for every cook who possesses an inquiring mind", while Heston Blumenthal has stated it is "the book that has had the greatest single impact on my cooking".