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lunapiercook: Ditto, ditto, ditto.

As a collector of cookbooks for many years, my dislikes are anything artha Stewart or Bobby Flay. My all time favorites chefs are Julia Child and James Beard tho my really best favorites are "Two in the Kitchen" by Joe & Jeanne Anderson published in 1974; "With a Jug of Wine" by Morrison Wood published 1949. I agree with @cibercita that Laura Colwin's two books are wonderful and so sad she died so young. So many good recipes and so little time to cook.

Charm City Cupcake: Food is sorta like yard sales; what is junk to some are treasures to others. In Maryland, we caught our own crabs and steamed with Old Bay is one of the things I miss most. Okra rules. Mayo seems to be a despised condiment to many but I cannot imagine living without it.

In Florida, I cannot get fresh blue crabs but I do pig out on fried mullet and grits. In the upper Gulf, we catch our own tiny scallops and freshly shucked, they are so tasty. Oysters from Apalachicola are soooo good.

Yes, I do think where you live matters. The only things I have never been able to like are turtle steaks and calamari.

To each her/his own. Aren't you glad we don't cook for one another?

Bitter and Wookie: Yes, I remember Miss Nathalie and even met her once at a kitchen and bath convention in Atlanta. She is a Jewish lady who somehow became a Southern Cook with books to prove it. Once the funny guy on 'How to Boil Water' on the Food Network spilled something and made a quip about how his set would look like Dupree's once he was finished. Apparently aside from cooking Southern, she left a messy kitchen.

I would like to add pound cake to specialties from the South. As to soul food, our family in NC regurarly ate creamed rice and fatback for breakfast - or is that just poor Southern?

What great posts from all of the above. YaYa

Oooh lobster. I give the lobster tail to my husband and eat the rest including breaking the body apart and eating with my fingers the morsels within. All with melted butter, of course.

D magazine (city magazine of Dallas) did this same burger treatment (the accordion of ingredients) on the cover of its May 2006 issue for its Best Burger issue. Each ingredient is shot separately and then it is all digitally composited. I know. I was at the shoot. All night. It took 8 hours for 7 layers. We had to melt the cheese over a piece of styrofoam cut to the shape of the meat and used a hand steamer to melt it around the edges. Turned out great though.

right at the start, it should come crashing down on the screen

check out www.verasburgershack.com, for a similar burger deconstruction

maybe he did the pictures by taking pictures of each ingredient in a light box, and then just photoshop. the main clue is that on the burger in the far right, the second layer of stuff (the green things) are so much wider than the pattie beneath it. And the bottom of the green things is almost completely flat. you can just add shadows in photoshop too i think. just a guess, could be wrong...

I'm pretty sure he shot each element on glass, took out the background, and repositioned the elements in Photoshop...