Learn to cook from the best chefs in America
Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet , set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro.
Learn to cook from the best chefs in America
Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to Jose Andres's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more.
The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro
- ISBN-13: 9781579654399
- ISBN-10: 1579654398
- Publisher: Artisan Publishers
- Publish Date: November 2012
- Page Count: 386
- Dimensions: 9.4 x 8.3 x 1.2 inches
- Shipping Weight: 3.05 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-10-01
- Reviewer: Staff
Roberts, better known as the Amateur Gourmet blogger, showcases 50 of the chefs he’s encountered throughout the years, both professional and home cooks, and recounts their culinary journeys and favorite recipes to inspire readers to cook at home. A who’s who of the food world, participants include Barbuto’s Jonathan Waxman, Alice Waters of Chez Panisse, noted TV personality and restaurateur Lidia Bastianich, La Brea Bakery’s Nancy Silverton, and Sara Moulton, famed TV host and cookbook author. Among these legendary cooks we find culinary gems such as Tim Artz, who makes his own honey, mead, and soap (from rendered beef fat), not to mention growing everything from figs and Meyer lemons to kaffir lime leaves. Angelish Wilson, chef-owner of Wilson’s Soul Food, offers food that radiates the warmth and comfort you’d expect from a Southern soul food restaurant, from vegetarian collard greens and chow chow to glorious fried chicken and fresh pecan pie. Melissa Clark, cookbook author and New York Times food columnist, shares her seared duck breast with garam masala and grapes, while Top Chef winner Harold Dieterle offers up chicken with rosemary and fennel and balsamic-braised radicchio. While some of these dishes may seem beyond the reach of amateur home cooks, Roberts argues just the opposite. As a self-taught cook, he aims to inspire confidence in the kitchen and encourage home cooks to expand their culinary horizons. No one could ask for a better group of instructors. (Oct.)
Kitchen secrets revealed
Chefs, thank goodness, can’t be arrested for insider trading, so they’re free to share trade secrets and insider tips. And they do so with gourmet abandon in Adam Roberts’ Secrets of the Best Chefs. Adam, who gave up the lucrative lawyer’s life to become a food writer and creator of the popular blog The Amateur Gourmet, spent a year visiting 11 cities, cooking with 50 of the best chefs in America and scoping out how they do what they do. The result is not just a fabulous compilation of recipes, but an approach that gives you access to the wisdom and knowledge that will make you confident in the kitchen and ready to find and trust your own inner chef. At the beginning of every cooking encounter, Adam jots down the essence of each chef’s “Kitchen Know-How,” then adds extra tips for each of the 150 recipes, including Alice Waters’ Farmer’s Market Salad with Garlic Vinaigrette, Curtis Duffy’s Short Ribs Braised in Coconut Milk and Alain Allegretti’s Chocolate Cherry Clafoutis.
ROOTING FOR ROOTS
Winter root veggies seem drab when compared to the bright greens, reds, yellows and stripes of their summer cousins, and they’re often gnarly and inelegant looking. But this vast subterranean kingdom can be a treasure trove of culinary delights that not only taste good but are a good source of vitamins, minerals, antioxidants and fiber. The more you know about these underground wonders, the easier it is to be a happy, seasonally correct locavore—or just a better shopper and cook when the days grow shorter and the cold winds blow. Diane Morgan gets to the root of the matter with Roots: The Definitive Compendium with More Than 225 Recipes. Twenty-eight chapters take you from Andean Tubers to Yucca, with the familiar—parsnips, turnips, beets, carrots—and the exotic—scorzonera, burdock, crosne—in between. Basic use and prep are supplied for each one, as well as its history and lore. The recipes, ranging from appetizers, soups, sides, braises and breakfast fare to pickles and even a few desserts, offer routes to the riches of roots.
TOP PICK IN COOKBOOKS
Move over, Mediterranean, you’ve got real competition from another ancient, world-renowned cuisine that’s just as wonderfully sensible and sense-pleasing. Chinese cooking can be elegant, complex and daunting. But, like all exalted cuisines, there’s a flip side: the food that ordinary people cook at home without cadres of knife-wielding sous-chefs. Over the centuries, Chinese home cooks have learned to cook and eat in a frugal, healthy way, making vegetables and grains sing with flavor while using meat, poultry and fish sparingly. Now, with Fuchsia Dunlop’s consummate guidance, you too can become an accomplished creator of Chinese home cooking. Every Grain of Rice: Simple Chinese Home Cooking, her latest, has everything you’ll need—a primer on basic ingredients, including Dunlop’s richly flavored, not-hard-to-find “magic” seasonings, essential tools, prep methods, cooking techniques, menu ideas and an extensive, illustrated glossary. And then come the 150 enticing, definitely doable recipes, with full-color photos, that will inspire you to try an extraordinary range of deliciously different dishes and make them part of your own everyday family fare.