Goodreads helps you keep track of books you want to read.
Start by marking “Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America’s Greatest Cooks” as Want to Read:
Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America’s Greatest Cooks
Enlarge cover
Rate this book
Clear rating
Open Preview

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

3.43 of 5 stars 3.43  ·  rating details  ·  93 ratings  ·  16 reviews


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
...more
Hardcover, 400 pages
Published November 13th 2012 by Artisan (first published September 4th 2012)
more details... edit details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Secrets of the Best Chefs, please sign up.

Be the first to ask a question about Secrets of the Best Chefs

This book is not yet featured on Listopia. Add this book to your favorite list »

Community Reviews

(showing 1-30 of 270)
filter  |  sort: default (?)  |  rating details
Melissa
I've been laid low all week long with the very worst cold that's ever been known in my household, and I had nothing at all worth a damn to read. Extinction! Lord Peter Whimsey! Warm Bodies! Flavia de Luce! All were tried & found wanting beneath my withering, head-cold-ified gaze. So I'm going to go ahead & rate this even though it's a cookbook, because I'd like to go ahead & be bold & frankly, I still feel horrid so I'll live how I please. This isn't even so much a straight-up co ...more
Jen
This a book I got from the library and haven't finished. I love the fabulous layout of meeting the chef and learning about them and the recipes the author make with that chef and then the pages of the authors recipes based on that experience and sometimes modifies/simplified for the home cook. Even better, there are tips throughout to help you get the best experience out of each recipe. This book is enjoyably read from cover to cover but it makes a person very hungry.
T Crockett
I like some of the stories the author tells about meeting these chefs, but I've read about 1/2 the book and find myself with no desire to make any of the things the author made with them. And often as I read their tips, they feel so far removed from what I would put the effort into doing in a kitchen, that they're no use to me.
Kathleen
4.5 really (I don't do many 5s)

Have enjoyed Adam Roberts blog, so knew I'd like this conglomerate cookbook/how-to.

One of those where I want to try so many of the recipes I need to run right out (to his blog?!) and buy it!
Heather
While not as irreverent as Roberts' blog, this tome still does well.

You get the essence of a variety of food-oriented (I say this because there are cookbook authors, chefs, DIY maestros and more featured) people. I liked the variety, and that I didn't know who everyone was.

The book itself is well organized, and has a bunch of interesting little tidbits (one tip was to grind your pepper in a marijuana grinder; I won't be trying that one anytime soon). I also liked the little notes that Roberts
...more
John
Jun 04, 2013 John rated it 3 of 5 stars
Shelves: ebook
This book collects a few recipes from each of a couple dozen chefs, along with what Roberts learned while making the dishes in their kitchens. It was a nice format, getting some of the personality and approach of each chef before going into a recipe. One major lesson of the book is not to rely on precise amounts of ingredients or time. Taste, he says. When making a tomato sauce, he says, taste the tomatoes. "If they're not very acidic, add a splash of vinegar." If they're very acidic, don't. He ...more
Susan Cassell
One really does not read a cookbook but browses it. There are tidbits of new to me information that I can tuck away for future use. The chefts profiled in this book cover many cusines and food choices. One can see trends in the food industry and ingredients that are used over and over in the various chefs choices of menues.

For a new cook there are simple dishes and for a more experienced cook there are a few more challenging ones. The best part of the book are the tips. Those are the sutle tech
...more
Hanzi Deschermeier
Really enjoyed the personal narratives of these chefs. Roberts did an excellent job of compiling them, too.
Joy
Roberts has a warm, friendly voice, and I like the idea of learning techniques/approaches that you can later apply more broadly to your cooking. That said, a lot of the recipes seemed like too much work for me as someone who is usually cooking for one. This is a good library checkout, but not a title that I'll add to my personal cookbook collection.
Sue
This was fun to read to discover little tricks of the trade from a variety of chefs; however, I found many of the recipes to be dishes I'm not likely to try. That being said, I liked learning about techniques individual chefs found useful. I bought the Kindle edition, since I knew it didn't contain a huge number of recipes overall.













Deanna
Okay, so I don't cook this way but I loved the stories of the cooks that do. Quite a ride across the country meeting chefs, cooks and bakers of all kinds. Their love of food and the importance of sharing it came through page after page.
AdultNonFiction Teton County Library
TCL Call#: 641.5 Roberts A

Madeleine - 2 stars
I was bored. And there wasn't really any recipe that begged to be made. Lovely photos though.
Jeff
When using chives, make sure you cut them up into tiny bits.
victoria.p
Interesting reading but not much I will ever actually use.
Minneapolani
More chef fanzine than cookbook.
Leslie
Jan 22, 2013 Leslie marked it as to-read
from Smitten Kitchen, 1/22/13
Marianthi
Marianthi marked it as to-read
Dec 14, 2014
Sarah Ashworth
Sarah Ashworth marked it as to-read
Dec 11, 2014
Kerry
Kerry marked it as to-read
Nov 26, 2014
Sarah Hurley
Sarah Hurley marked it as to-read
Nov 24, 2014
M L
M L added it
Nov 04, 2014
Julia
Julia marked it as to-read
Oct 29, 2014
Catherine
Catherine marked it as to-read
Oct 21, 2014
« previous 1 3 4 5 6 7 8 9 next »
There are no discussion topics on this book yet. Be the first to start one »
  • Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes
  • The Food Substitutions Bible: More than 6,500 Substitutions for Ingredients, Equipment & Techniques
  • The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking
  • Mission Street Food: Recipes and Ideas from an Improbable Restaurant
  • Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook
  • Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
  • Heart of the Artichoke: and Other Kitchen Journeys
  • Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen
  • Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make
  • The America's Test Kitchen: DIY Cookbook: Can It, Cure It, Churn It, Brew It
  • The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks
  • Gluten-Free Girl and the Chef
  • Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes
  • VOLT ink.: Recipes, Stories, Brothers
  • Cooking in the Moment: A Year of Seasonal Recipes
  • The Herbfarm Cookbook
  • Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
  • Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
The Amateur Gourmet: How to Shop, Chop and Table Hop Like a Pro (Almost)

Share This Book