The Amateur Gourmet
How to Shop, Chop, and Table Hop Like a Pro (Almost)
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- 35,00 kr
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- 35,00 kr
Publisher Description
“A fast track to culinary bliss.”—Frank Bruni, New York Times • “A sort of Rachael Ray for young foodie urbanites.”—Boston Globe
Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of some of the food world’s most eminent authorities. The result is a culinary education like no other.
• Learn the “Ten Commandments of Dining Out” courtesy of Ruth Reichl, editor in chief of Gourmet magazine.
• Discover why the New York Times’s Amanda Hesser urges you never to bring a grocery list to the market.
• Get knife lessons from a top sous-chef at Manhattan’s famous Union Square Cafe, and much more.
Packed with recipes, menu plans, shopping tips, and anecdotes, The Amateur Gourmet provides you with all the ingredients to savor the foodie lifestyle. All you need to add is a healthy appetite and a taste for adventure.
Praise for The Amateur Gourmet
“For anyone seeking to venture beyond toaster meals into the pleasurable world of sautéing and braising, Roberts is the perfect guide.”—Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook
“A funny little guide—thanks to Roberts’ comic timing and frequent kitchen flops—to savoring life’s flavor in pursuit of good eats.”—New York Daily News
“Amateurgourmet [online] is a food-world must read, offering an intelligent and witty view of food culture. . . . Now Roberts moves to the head of the table with his new book.”—Denver Post
“A delightful and compelling new voice in the food world.”—Michael Ruhlman, author of Charcuterie and The Reach of a Chef
PUBLISHERS WEEKLY
Just a typical Jewish law student who returned to New York to study playwriting, Roberts forsook torts and all things dramaturgical for tarts and all things culinary. In order to better share his discoveries and enthusiasms, he eventually launched a Web site amateurgourmet.com replete with recipes, marketing and cooking tips, restaurant reviews and overall winsomeness. Here, in 10 short essays, and with the same charming voice, he offers simple (perhaps even simplistic) lessons from his own journey out of fast food and microwave captivity to the Promised Land of Foodiedom. From basic tomato sauce to a feast for 10, he guides the way through a series of culinary adventures and exhorts the kitchen novice toward the same discoveries, surprises and challenges. This is not really a cookbook or a memoir so much as a kitchen travelogue or series of essays on culinary attitude adjustment, and Roberts has such lightness of spirit that even proficient gourmands may be tempted to seek again the stance of a rank beginner in order to experience anew a perfectly cooked tomato sauce or dinner for one in Paris. There are recipes, mostly cribbed from other cookbooks, but the book's primary feature is its delight in learning something new.
