The amateur has some cooking secrets to share.
The blogger more or less known as the Amateur Gourmet has written a second book. Called Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America’s Greatest Cooks, it’s exactly what it sounds like, and at Eater National, Adam Roberts explains his cross-country research process, complete with a visit to Alice Waters’s Meyer-lemon-filled Berkeley utopia and Harold Dieterele’s kitchen at Perilla. It turns out that Michael White doesn’t like it very much when you refer to his pasta as “noodles.” Go figure. [Eater National]
