Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks by Adam Roberts

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  • Gnocchi with eggplant and tomatoes

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Pasta, doughs & sauces; Main course; Summer; Italian; Vegetarian
    • Ingredients: eggplants; heirloom tomatoes; gnocchi; Fresno chiles; scallions
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  • Arugula salad with heirloom tomatoes

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: heirloom cherry tomatoes; heirloom tomatoes; arugula
    • Accompaniments: Chicken croquettes
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  • Fish stew with cod, swordfish, and mussels

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: shallots; baby fennel; swordfish fillets; cod fillets; mussels; heirloom cherry tomatoes; white wine
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  • Vegetarian collard greens

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Side dish; American South; Vegan; Vegetarian
    • Ingredients: collard greens; seasoned salt; dried red pepper flakes; onions
    • Accompaniments: Chowchow
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  • Chowchow

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Chutneys, pickles & relishes; American; Vegan; Vegetarian
    • Ingredients: cabbage; mixed peppers; onions; allspice berries; apple cider vinegar
    • Accompaniments: Vegetarian collard greens
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  • Fried chicken

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Main course
    • Ingredients: whole chicken; all-purpose flour; vegetable oil
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  • Fresh pecan pie

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: pie crust; light corn syrup; sugar; pecans
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  • Homemade pizza dough

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Pizza & calzones; Cooking ahead; Vegan; Vegetarian
    • Ingredients: dried yeast; all-purpose flour
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  • Pizza sauce

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Pizza & calzones; Vegan; Vegetarian
    • Ingredients: canned tomatoes; dried oregano
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  • Margherita pizza

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Pizza & calzones; Main course; Italian; Vegetarian
    • Ingredients: dried yeast; all-purpose flour; canned tomatoes; dried oregano; mozzarella cheese; basil
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  • The Brooklyn pizza

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Pizza & calzones; Main course; American; Vegetarian
    • Ingredients: all-purpose flour; dried yeast; dried oregano; canned tomatoes; mozzarella cheese; Parmesan cheese; buffalo mozzarella cheese
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  • Sausage and pickled pepper pizza

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Pizza & calzones; Main course
    • Ingredients: pork sausages; dried yeast; all-purpose flour; dried oregano; canned tomatoes; mozzarella cheese; buffalo mozzarella cheese; red chiles; shallots; white wine vinegar
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  • Pickled peppers

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Chutneys, pickles & relishes; Quick / easy; Vegan; Vegetarian
    • Ingredients: red chiles; shallots; white wine vinegar
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  • Farmer's market salad with garlic vinaigrette

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: balsamic vinegar; purple carrots; carrots; yellow carrots; radishes; white turnips; celery; mesclun; garlic; celery leaves
    • Accompaniments: Olive oil-fried eggs with a crown of herbs
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  • Charred and cheesy garden salad tacos

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Salads; Sandwiches & burgers; Main course; Mexican; Vegetarian
    • Ingredients: balsamic vinegar; purple carrots; carrots; yellow carrots; radishes; white turnips; celery; mesclun; garlic; corn tortillas; Monterey Jack cheese; avocados; celery leaves
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  • Olive oil-fried eggs with a crown of herbs

    Olive oil-fried eggs with a crown of herbs

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

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  • Yogurt-marinated leg of lamb

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

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  • Tsatsiki

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Dips, spreads & salsas; Quick / easy; Greek; Vegetarian
    • Ingredients: cucumbers; Greek yogurt; lemons
    • Accompaniments: Yogurt-marinated leg of lamb
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  • Lamb stock

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Quick / easy; Stocks; Cooking ahead
    • Ingredients: leg of lamb; onions; carrots; garlic
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  • Leftover lamb BLT

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Sandwiches & burgers; Main course
    • Ingredients: leg of lamb; egg yolks; lemons; sandwich bread; bacon; arugula; tomatoes; Greek yogurt; dried oregano
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  • Ziti with broccoli rabe and sausage

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: sweet Italian sausages; ziti pasta; broccoli rabe; dried red pepper flakes; pecorino cheese
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  • Frico with potato

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Side dish; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: baking potatoes; onions; scallions; Montasio cheese
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  • Mussels and clams Triestina

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Main course; Italian
    • Ingredients: garlic; onions; dried red pepper flakes; littleneck clams; Sauvignon blanc wine; mussels; fresh bay leaves; breadcrumbs; parsley
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  • Beef with tomato stir-fry

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Quick / easy; Stir-fries; Main course; Chinese
    • Ingredients: beef flank steaks; dry sherry; soy sauce; fresh ginger; toasted sesame oil; tomatoes; oyster sauce; chicken stock; scallions
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  • Fried rice with dried scallops and shiitake mushrooms

    from Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Secrets of the Best Chefs by Adam Roberts

    • Categories: Rice dishes; Main course; Chinese
    • Ingredients: sushi rice; peanut oil; fresh ginger; dried scallops; dried shiitake mushrooms; dried Chinese sausages; soy sauce; scallions; cilantro; white pepper
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Charred and cheesy garden salad tacos

    • milgwimper on November 17, 2015

      These were good, but messy to eat. I didn't have a gas stove to burn these over initially so I did them in the oven which caused them to get hard. That is not the fault of the recipe. It was a light and filling recipe. I used more green salad, and each person received two small tacos with cheese (not the small taqueria tortillas but slightly bigger) It was light and filling and the dressed salad cut through the fattiness of the cheese. I would make these again.

  • Shrimp and polenta with chorizo

    • Bloominanglophile on January 18, 2018

      I made this awhile back. I remember it was good, but the amount of polenta was too much--I would halve just this part of the recipe.

  • West Indies-style hot sauce

    • ssimm411 on June 15, 2014

      This is good with chicken. I gave some to my neighbors and they used it to make pulled pork. It was fantastic!

  • Chilaquiles

    • ssimm411 on June 15, 2014

      Just delicious. The tomatillo sauce is fantastic.

  • Trout David

    • ssimm411 on June 15, 2014

      So simple and quick to make and you can use any fish. I made it with salmon and loved it.

  • Pasta fagioli

    • ssimm411 on June 15, 2014

      I will make this over and over again. I LOVED it. I will not repeat the olive powder because I didn't think it added much to the dish except bragging rights lol.

  • Tortellini with pork in creamy meat ragù

    • ssimm411 on June 15, 2014

      Willie made these. They were delicious and so was the sauce. This is the first homemade pasta he ever made.

    • peaceoutdesign on August 28, 2017

      waste of time and quality ingredients on mediocre

  • Buttermilk-marinated roast chicken

    • ssimm411 on June 15, 2014

      Most flavorful chicken I have ever made. This is a repeater! In fact I made 3 within a month of making the first one. Also, the carcass from this chicken makes AMAZING chicken stock!

  • Stir-fried chicken henhouse bowl

    • wodtke on October 03, 2015

      Easy fried rice recipe using leftover chicken. I made it with the optional fried egg, which makes for a nice presentation. Used one Fresno chili; I think I'd use two next time.

  • Short ribs braised in coconut milk

    • inflytur on January 19, 2020

      Delicious. The cure adds deep flavor to the spare ribs. Next time I plan to separate the braising liquid and cool it to separate out the fat before reducing. It ended up being fattier than I would like.

  • Baba ghanouj bruschetta with citrus herb salad

    • inflytur on August 10, 2020

      Prepared for the Watertown Library Cookbook Club. Very well received. The accompanying citrus herb salad really makes the dish.

  • Cavatelli with pesto, peas, and ricotta salata

    • bwhip on May 20, 2019

      Easy, tasty, great for a spring weeknight. I used orecchiette.

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Reviews about this book

  • Food52 by Nathan Williams

    The 2013 Piglet Tournament of Cookbooks vs. Naomi Duguid's Burma

    Full review

  • Serious Eats

    The best part about the book is Roberts' recipe annotations. Roberts keeps the integrity of the recipes intact while providing helpful clarity for the everyday home cook.

    Full review

  • Kitchn

    Adam Roberts...has really put together something special here. He has managed to translate his year of visiting and learning from top-notch chefs into a truly useful and engaging cookbook.

    Full review

  • Fine Cooking

    If you've ever dreamed of apprenticing in your favorite chef's kitchen, you won't want to miss this extraordinary book. ...his essays vividly capture the essence of these pros in action.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1579654398
  • ISBN 13 9781579654399
  • Linked ISBNs
  • Published Oct 01 2012
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, 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 Jose Andres'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 humour: a love and appreciation of cooking. 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.

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