LYNN ALLEY has taught cooking throughout the western United States and in southern France. She has contributed articles on food and wine to the San Diego Union Tribune, the Los Angeles Times, the San Francisco Chronicle, Yoga Journal, Fine Cooking, Cook’s Illustrated, The Herb Companion, Natural Home, Health, Organic Style, and Organic Gardening, and has been a regular contributor to Wine Spectator for more than twelve years. She has authored five cookbooks—three of them on slow cooking.