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The Amateur Gourmet
Adam D. Roberts
其他書名
How to Shop, Chop, and Table Hop Like a Pro (Almost)
出版
Random House Publishing Group
, 2008-12-10
主題
Cooking / Essays & Narratives
Cooking / Methods / Quick & Easy
Cooking / Reference
ISBN
0307481360
9780307481368
URL
http://books.google.com.hk/books?id=nbetb4sccKsC&hl=&source=gbs_api
EBook
SAMPLE
註釋
“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