Every once in a while a cookbook comes along that is a must have.
Adam Roberts’, Secrets of the Best Chefs, is exactly this.
It hits shelves on October 9th but we were lucky enough to sneak an advance peek.
Join author, food blogger and “amateur gourmet” for the release of his book and a 5-course dinner.
The night will kick-off with a special visit from restaurateur, author, tv personality, chef and
Dean of La Scuola, Lidia Bastianich.
As our chefs prepare and serve each course, Adam will discuss his time spent working with and learning from
the exceptional cooks responsible for the evening’s menu.
A signed copy of the book for each guest, wine pairings and gratuity are included in the event price.
Alice Waters' Farmers Market Salad with Garlic Vinaigrette
Nancy Silverton's Prosciutto di San Daniele with Warren Pear & Pomegranate Seeds
Lidia Bastianich's Mussels & Clams Triestina
Michael White's Garganelli with Speck & Cream
Marco Canora's Braciola with Garlic & Parsley Braised in Tomato Sauce
with Naomi Pomeroy's Lentilpalooza
Sara Moulton's French Apple Tart
Adam & Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America’s Greatest Cooks
Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet (www.amateurgourmet.com), 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!