Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks

Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks

4.4 9
by Adam Roberts
     
 

View All Available Formats & Editions

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

See more details below

Overview

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 José Andrés'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!

Read More

Editorial Reviews

Publishers Weekly
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.)
From the Publisher
“Finally, a chef cookbook that demonstrates sympathy for the novice! Highly recommended for home cooks who want to become less recipe-reliant.”
Library Journal, starred review
 
“These are the kind of recipes that become part of your permanent repertoire, and the chefs’ ‘secrets’ are the kind of key information that transform a modest cook into a brilliant one.”
Austin Chronicle
 
“There’s truly something here for every cook. . . . If you've ever dreamed of apprenticing in your favorite chef's kitchen, you won't want to miss this extraordinary book.”
Fine Cooking
 
“It’s difficult to fully explain how fantastic this book is without just putting it into your hands and pushing you into a comfy chair for the afternoon. A tome of collective culinary know-how that simultaneously entertains, engages, and educates . . . you’ll want to spend some time with this one.”
—TheKitchn.com
 
“Packed with recipes and witticisms from 50 of today’s greatest cuisiners . . . Delectable.”
Atlanta Magazine
 
“A who’s who of the food world . . . no one could ask for a better group of instructors.”
Publishers Weekly

“I love this book. It is a collision of one of the most curious and enthusiastic home cooks I know, Adam Roberts, and a long list of chefs and cooks I would do just about anything to learn from. He is able to draw out a fascinating range of quotes, lessons, recipes, and insights—each as distinct and personal as those sharing their kitchens.” —Heidi Swanson, author ofSuper Natural Every Day


“Adam Roberts’s book is an excellent resource for anyone who wants to learn from the best chefs in the country.” —David Chang, chef/owner, Momofuku

“Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from beginner cooks to sure hands will learn something new on each page. And even if, like Adam’s mom’s, your stove stores shoes and handbags, you’ll still be charmed bySecrets—it’s a great read.” —Dorie Greenspan, author ofAround My French Table


“One of the best and most approachable books on chefs’ cooking I’ve seen—showcasing recipes anyone can master, without fussy techniques or fancy equipment.” —David Lebovitz, pastry chef and author ofThe Sweet Life in Paris


“As interpreter, tour guide, doppelganger, chef-speak translator, and technical test bunny, Roberts heightens the experience of cooking with the greats by giving us the inside track on accessing the greatest kitchen talent of our time.” —Andrew Zimmern, host ofBizarre Foods with Andrew Zimmern


“Adam Roberts, who blogs asThe Amateur Gourmet, brings a professional’s clarity and imagination to this unusual and very useful cookbook. There are plenty of great recipes here, but what makes the book uniquely valuable are the insiders’ tips and trade secrets, full of reassurances and common sense, generously shared by chefs both famous and little-known, from José Andrés and Jonathan Waxman to Tim Artz and Angelish Wilson. I’d saySecrets of the Best Chefsis almost guaranteed to make you a better cook.” —Colman Andrews, editorial director TheDailyMeal.com and author ofThe Country Cooking of Italy


“Adam Roberts renders each chef’s story so engagingly that every chapter is its own travel story; taken as a whole, they add up to the most inspiring portrait of contemporary American cooking we’ve seen.” —Matt Lee and Ted Lee, authors ofThe Lee Bros. Simple Fresh Southern


“Adam Roberts is the affable and infectiously curious friend we all wish we had with us in the kitchen—the one who prods us with questions, entertains us with amusing tales, and makes us feel better when our cake flops.” —Amanda Hesser, food writer and founder ofFood52


“This book is packed with the kind of insights and tips that stay with you for a lifetime of cooking, and written from a sophisticated yet friendly and relatable point of view that tells any reader they are welcome and that they can do this. It looks great, too, and the photos make obvious the amount of fun Adam had doing this—sending perhaps the best message of all, that cooking with friends is the most fun you can have standing up.” —Ted Allen, author ofIn My Kitchen

“Finally, a chef cookbook that demonstrates sympathy for the novice! Highly recommended for home cooks who want to become less recipe-reliant.”—Library Journal

“A who’s who of the food world . . . no one could ask for a better group of instructors”—Publishers Weekly

“Packed with recipes and witticisms from 50 of today’s greatest cuisiners . . . Delectable.”—Atlanta Magazine

“These are the kind of recipes that become part of your permanent repertoire, and the chefs' "secrets" are the kind of key information that transform a modest cook into a brilliant one.”—Austin Chronicle

“There's truly something here for every cook. . . . If you've ever dreamed of apprenticing in your favorite chef's kitchen, you won't want to miss this extraordinary book.”—Fine Cooking

assorted
“Finally, a chef cookbook that demonstrates sympathy for the novice! Highly recommended for home cooks who want to become less recipe-reliant.”—Library Journal

“A who’s who of the food world . . . no one could ask for a better group of instructors”—Publishers Weekly

“Packed with recipes and witticisms from 50 of today’s greatest cuisiners . . . Delectable.”—Atlanta Magazine

“These are the kind of recipes that become part of your permanent repertoire, and the chefs' "secrets" are the kind of key information that transform a modest cook into a brilliant one.”—Austin Chronicle

“There's truly something here for every cook. . . . If you've ever dreamed of apprenticing in your favorite chef's kitchen, you won't want to miss this extraordinary book.”—Fine Cooking

Library Journal
Since launching his blog, self-taught cook Roberts (amateurgourmet.com; The Amateur Gourmet: How to Shop, Chop, and Table Hop Like a Pro (Almost)) has become a full-time food writer. Here, he distills his experiences cooking alongside all-star chefs (e.g., Alice Waters, Michel Richard, Jose Andres) into 50 chapters, each comprising an essay, a "Kitchen Know-How" sidebar of tips, and three meticulously adapted and annotated recipes (e.g., Yogurt-Marinated Leg of Lamb, Pasta Fagioli, Lemon Semifreddo with Blackberries and Honey). VERDICT Finally, a chef cookbook that demonstrates sympathy for the novice! Highly recommended for home cooks who want to become less recipe-reliant.

Read More

Product Details

ISBN-13:
9781579654399
Publisher:
Artisan
Publication date:
11/13/2012
Pages:
400
Sales rank:
405,978
Product dimensions:
8.40(w) x 9.40(h) x 1.10(d)

Videos

What People are saying about this

From the Publisher
“Finally, a chef cookbook that demonstrates sympathy for the novice! Highly recommended for home cooks who want to become less recipe-reliant.”—Library Journal

“A who’s who of the food world . . . no one could ask for a better group of instructors”—Publishers Weekly

“Packed with recipes and witticisms from 50 of today’s greatest cuisiners . . . Delectable.”—Atlanta Magazine

“These are the kind of recipes that become part of your permanent repertoire, and the chefs' "secrets" are the kind of key information that transform a modest cook into a brilliant one.”—Austin Chronicle

“There's truly something here for every cook. . . . If you've ever dreamed of apprenticing in your favorite chef's kitchen, you won't want to miss this extraordinary book.”—Fine Cooking

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >