Description
Book SynopsisTrade ReviewThese 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
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.
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
"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
