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The Amateur Gourmet: How to Shop, Chop, and Table Hop Like a Pro (Almost)

de Adam D. Roberts

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"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 … (mais)
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Mostrando 1-5 de 9 (seguinte | mostrar todas)
Underwhelming, uninspired, and a bit too much navel-gazing for my taste. There is a plethora of cooking memories on the shelves: this one just feels under-cooked. ( )
  Mad.River.Librarian | Apr 23, 2014 |
This book follows the writing that can be seen at Adam's blog. I loved how the chapters were broken down. The recipes included were good ones that I have ear marked to try. Having read his blog since '04 it felt like reading a book written by a friend. Two chapters really resonated with me. My favorite being the one that deals with the awkwardness that can be dining alone. Overall a quick enjoyable read. ( )
  dms02 | Feb 27, 2014 |
This book made me remember why I used to read AG's blog every day... and why I probably should do so again. If there is one flaw, it's surely in the marketing of the book. From the cover, with its apparently "too cute to be mercifully ignored" subtitle of "Shop, Chop, and Table-Hop Like a Pro," it sounds like this is a handy guide to A-to-Z lessons in specific pro cooking and dining techniques.Sure, the book offers this in spirit, but the real value in the work is that it's the memoir of a foodie in the making. Just look at the author's somewhat contradictory title: "Amateur Gourmet." Sometimes the AG is the leader, sometimes he's the follower, and in the middle you have the charm and flop sweat of the amateur sharing equal billing with the passion and determination of the gourmet. Throw in a clear prose and light wit, and you have a winner.Well, in theory.The AG's voice and enthusiasm is why so many of us loved (and hopefully still love - I have some resubscribing to do) his blog. Unfortunately, just as some may be disappointed to find too much musing, the fanboys (and girls) may not find enough.Read the blog, and you know the AG is a creature of many stories. Many, many stories. Therefore I blame someone in the publishing process for having him skirt the anecdotes and breathlessly run right through the must-do gems, like the Janet Jackson cupcake that brought him all this attention in the first place. Even I, a lapsed reader, can remember so many adventures that could inspire others along the journey Adam has started (laughing all the way). And isn't that the real point of this work? Yes, this is nice, neat, well-organized volume, but - heavy sigh! - it's not what the cover says and it's not (enough of) what the author is known for.And no, I don't just say this because, if there's been more stories, then maybe the first AG contest would've been mentioned, the one where readers were challenged to do something "zany." Okay, I admit it - I was the winner! I threw my hamster a birthday party, trying many new recipes, techniques, and presentation styles in the process. And guess what? My family now does it every year, trying something new each time. There's even an annual T-shirt!So, I know firsthand what an inspiration the AG can be. His book reminded me of those good times, but I'm afraid it was just a glimpse hiding behind a confusing cover. Still, there are worse things one can say than "the food is delicious, but such small portions!" I wholeheartedly recommend this book to anyone who has to use the verb "cook" with air quotes when speaking about themselves. (Likewise, if you've ever avoided a restaurant experience because you weren't sure how you'd fit in, you better give the AG's philosophy a go.) ( )
  PocketPet | Apr 19, 2010 |
Roberts, like an increasingly large number of young authors today, keeps a blog about his experiences in learning to cook. The book is composed of pieces taken and expanded upon from the blog. It’s not a bad book, given that it is one man’s attempts at becoming an amateur gourmet. It’s not the end-all of books about learning to cook and shouldn’t be read with that expectation. It was a gentle little read, but nothing more. ( )
  debnance | Jan 29, 2010 |
Y'know, I wasn't overly thrilled with his book. I got a bit of a patronizing vibe from his writing which turned me off. Not fun. ( )
  CarolLP | Sep 16, 2009 |
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"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

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