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

3.42 of 5 stars 3.42  ·  rating details  ·  107 ratings  ·  17 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
Hardcover, 400 pages
Published November 13th 2012 by Artisan (first published September 4th 2012)
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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
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.
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!
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
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
Hanzi Deschermeier
Really enjoyed the personal narratives of these chefs. Roberts did an excellent job of compiling them, too.
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.
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.

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.
When using chives, make sure you cut them up into tiny bits.
Interesting reading but not much I will ever actually use.
Lots of interesting tips and recipes.
More chef fanzine than cookbook.
Jan 22, 2013 Leslie marked it as to-read
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