For Atlanta chef Anne Quatrano and her husband, Cliff Harrison, the Thanksgiving meal is a chance to throw open the gates of their farm to a few dozen family members, friends, colleagues, and newcomers. Their style of Southern hospitality includes casual surroundings, haute home cooking, good company, and one seriously flavorful feast.
In addition to his many other talents, "Modernist Cuisine" author Nathan Myhrvold is an accomplished and adventurous photographer. The "Modernist Cuisine" books are defined by their amazing large-format images that give us a different view of our food. Nathan estimates his team has shot about 250,000 photographs so far. We asked him to share some of the images from his latest book, "The Photography of Modernist Cuisine."
Where art and science intersect is where you'll find Nathan Myhrvold -- in his test kitchen pioneering all kinds of new techniques and encouraging the rest of us to consider cooking in a whole new light. Read on to find out more about this fascinating guy.
Japanese sushi chef Nobuyuki Matsuhisa came to America and forged a stunning new cuisine. In turn, that led to a celebrity following and a brilliant, globe-spanning career. But the beauty of Nobu’s food, a study in simplicity, is how accessible it is.
What happens when a classically trained French pastry chef -- a master of butter, eggs, and sugar -- meets a Brazilian vegan? Read on to find out this and more about Francois Payard, a super-sweet guy.
Noted chef and "Chopped" judge Scott Conant has Scarpetta restaurants in New York City, Miami, Toronto, Las Vegas, and Beverly Hills. And he has a new book, "The Scarpetta Cookbook," which captures the essence of his much-heralded Italian cooking and the luxurious feeling of his restaurants.