Writing about food since 2004.
Category
Adam Roberts
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Secrets of Great Chefs (My Cookbook’s Finally Here!)
At long last my cookbook, SECRETS OF GREAT CHEFS, is here! I am over-the-moon excited–exhilarated!–to finally share this 400-page labor-of-love with you. As many of you know, I’ve been working on this project since May 2010 when I announced the book to you all. Since then I’ve cooked with over 50 of the best chefs…
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Checking In with Eric Wolitzky from Top Chef Just Desserts (Plus: His Pineapple Upside-Down Cake Recipe)
Many of you will remember my friend Eric Wolitzky from Season One of Top Chef Just Desserts. Back then, Eric was the pastry chef at Baked in Brooklyn where Eric and I once did a live video podcast, answering your questions; he also shared his top secret recipe for chocolate chip cookies. Now Eric lives…
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Purple Lunchtime Salad & Cherry Tomato Quinoa Tabbouleh
Last week something unprecedented happened. I was having a new friend over for dinner and, after shopping at 3 o’clock and starting to cook at 4 o’clock, I found myself at 8 o’clock holding my cellphone and a text message from this new friend saying that he had a work emergency and wouldn’t be able…
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A Nifty New Banner
I’m putting this month’s banner in my Top 5 Favorite Banners of All Time (see the banner gallery) because it just looks so cool. I’m not even sure what the concept is (it’s kinda retro, 60s, World-of-Color-ish), but it proves that Lindy Groening, my banner illustrator, is a real visionary and I’m super lucky to…
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Does Great Food Rise To The Level of Great Art? A Conversation with David Thorne
When I was in New York, back in February, I got into a very intense conversation with some friends (one of whom works in the art world) about whether great food rises to the level of great art. Specifically, we were talking about food at the highest level–the kind of food you saw in my…
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15 Chefs, 15 Roast Chicken Videos
As an experiment, I went on to YouTube late last night and typed in a chef’s name and added “roast chicken.” What you’ll find in this post are the results (though I eventually strayed from YouTube), starting with Thomas Keller’s stellar technique above (one worth studying, even for old hands at roast chicken). What’s so…
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Q&A, Take 2
Yesterday’s fun Q&A came to a quick halt when the comments stopped working in that post. I’m trying to get them to reappear (with help from Typepad), but in the meantime–if you have any questions you’d like to ask about food, cooking, the blog, or life in general, ask them below, and I’ll be sure…
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Your Questions Answered Now!
It’s 1:10 PM here in Los Angeles and instead of writing a 2nd post today, I thought I’d take this opportunity to answer your questions. So go ahead and ask some questions in the comments—food questions, Amateur Gourmet questions, anything you’d like me to answer–and I’ll answer ’em. Here we go! UPDATE: Comments are working…
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English Porridge
As someone who’s starred in “Oliver” twice–as Oliver in 5th grade and Fagan in 7th grade–I know a thing or two about porridge (aka: “gruel”). Rule one: don’t ask for “more” or you’ll be dragged by your ear out into the snow and sold to a mortician. Rule two: it’s best not served from a…
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Ways To Follow
Some of you may not realize that, during the day, I’m not just updating my blog. Oh no! I’m also updating my Twitter feed @amateurgourmet with things like this fun gay pirate music video and pictures of what I had for breakfast (a pink orange); then there’s my Facebook Page which has a brand new…
