Autor/-in: A. W. Livingston

Andrew F. Smith, who teaches culinary history at the New School in New York, supplies a comprehensive foreword about Livingston, the history of this book, and the history of tomato cultivation. He also provides an appendix of nineteenth-century tomato varieties, including information on where to obtain heirloom seeds. Smith is the author of The Tomato in America: Early History, Culture and Cookery, and Pure Ketchup: The History of America's National Condiment.