Tamar Adler is a New York based writer. She was the founding head chef of Farm 255 in Athens, GA, and a former cook at Chez Panisse. Before she started cooking, or writing about cooking, she was an editor at Harper's Magazine. Her first book, An Endless Meal, will be published by Scribner in September 2011. John Adler is the sous chef of Franny's restaurant in Brooklyn. He's cooked at some of the best places to cook, including Blue Hill at Stone Barns, Per Se, St. John's, and Arzak, and can currently be found most market days loading produce into the trunks of taxis by Union Square.