Globe Pequot
Pages: 224
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Trim: 7¾ x 9½
978-1-4930-0633-5 • Hardback • February 2015 • $26.95 • (£20.99)
978-1-4930-1609-9 • eBook • February 2015 • $25.50 • (£19.99)
Kate Parham is an Atlanta-based freelance food and travel writer for more than 65 publications, including USA Today, Travel + Leisure, Wine Enthusiast, The Washington Post, Esquire, DETAILS, Every Day with Rachael Ray, Vegetarian Times, and dozens more. After stints in Los Angeles, Italy, Dallas, and Washington D.C., Kate returned to her hometown of Atlanta, where she also reports on wine & spirits, health, and other lifestyle topics, and develops recipes for publications like Cooking Light and FITNESS. Kate is also a columnist for CNTraveler.com, FoodService Director, and Simply Buckhead.
Photographer Heidi Geldhauser brings a very particular mindset and technique to the table when shooting food. To Heidi, the opportunity to work with a talented chef resonates with her own artistic training, as color and composition, lighting and mood play such integral roles in documenting food in the careful manner it deserves. Her philosophy: Since this is the only opportunity for the dish to be captured and preserved in image before it is enjoyed by the diner, attention to detail and to the chef’s intention for the food are paramount. Heidi has been shooting at top Atlanta restaurants for several years, working closely with several of the city’s most prominent public relations agencies. Her conversations with chefs over that time have informed her own appreciation of not just how great food tastes, but how it is presented, and how thoughtfully planned and well-executed photography can and should be part of what draws a crowd to a culinary space. An Atlanta native, Heidi attended Atlanta College of Art and struck out on her own right after graduation. Her years of self-employment reflect the combination of free-spirited creativity and business-minded savvy that drives her professional life. When not documenting the Atlanta food scene, Heidi’s photographic specialty is all things weddings.
These days eating out—or in—isn’t just something Atlantans do before attending an event. Breaking bread is an event. The city’s best restaurants include a mixed bag of far-flung ethnic eateries, chef-driven hotspots, and classic, time-tested mainstays. Kordsmeier covers them all.Part-cookbook and part-tour guide, Atlanta Chef’s Table manages to capture the complexity and breadth of Atlanta’s modern restaurant landscape, and serve as a resource for those interested in emulating the flavors of this pivotal time in Atlanta food, at home. — Stephanie Dazey, writer and food editor at Creative Loafing in Atlanta
— Stephanie Dazey, Creative Loafing in Atlanta
To fully comprehend the depth of Atlanta's unique culinary scene, it's essential to understand the stories of the people who live and work here. Kate and Heidi do this effortlessly through interesting background information and captivating photography. Atlanta Chef's Table is more of a food-focused narration of where Atlanta came from and where it's going. This is the kind of cookbook that you reach for again and again.
—Pano I. Karatassos, Executive Chef of Kyma
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Our Atlanta chefs have built a wonderful culinary landscape with talent, passion and thoughtfulness. In Kate's book you hear their voices through their recipes, allowing us to eavesdrop on their delicious conversation.
—Linton Hopkins, chef/owner of Restaurant Eugene and Holeman and Finch Public House.
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Kate’s book reads like a culinary tour of Atlanta’s tastiest restaurants—from casual to fine—she uncovers the best of the best.
—Katie Kelly Bell, freelance writer and editor, Forbes, USA Today, Decanter, The Atlantan, Men's Book & The Private Journey
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"Kate Parham Kordsmeier has curated a beautiful collection of culinary stories, showing Atlanta off to be what it truly has become: a world class dining destination full of excitement and authenticity. Atlanta Chef's Table is a stunning book worthy of your kitchen counter or your coffee table."
Kate Parham Kordsmeier has articulated what so many of us have been working at for years: to show that Atlanta is a world class dining town. Atlanta Chef's Table highlights that authentic zeal, the focused precision and the gastronomic excitement that Atlanta restaurants have been working on for the last decade and it is a stunning collection of recipes to behold.
Hugh Acheson, author A New Turn in the South and owner of Empire State South
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Celebrating the Atlanta area's best restaurants and eateries with recipes and photographs.
[Setting] -
Atlanta, Georgia