About the Author
Abigail Kirsch is a well-known New York-area caterer with a national reputation. Her sites include Abigail Kirsch at Tappan Hill in Tarrytown, New York, The New York Botanical Garden, and Pier Sixty in Manhattan. Trained at The Culinary Institute of America and Le Cordon Bleu in Paris, she is the current president of the New York chapter of Les Dames d’Escoffier. She is the coauthor of The Bride and Groom’s First Cookbook and lives in Pound Ridge, New York.
David Nussbaum, formerly a restaurant cook, pastry chef, and baker in San Francisco, is a writer specializing in food and lifestyle topics. His food commentaries can be heard on “The Splendid Table” on National Public Radio. He lives in western Massachusetts.