Imagine an amateur guitarist getting to play for a year with The Rolling Stones…
Or an amateur athlete getting to train with the New York Yankees…
That’s precisely what happened to me when I set out to write my brand new cookbook, SECRETS OF THE BEST CHEFS. As an enthusiastic, amateur home cook, I knew how to do things like roast a chicken without a recipe or concoct a pasta sauce with just a can of tomatoes. But beyond that? I was ready to learn more. Which is how this cookbook came about….
The idea was this: I would cook shoulder-to-shoulder with the nation’s best chefs, learning three recipes from each of them which I would then take home and recreate in my own kitchen.
When I say “the nation’s best chefs,” I’m not kidding. Over the course of writing this book, I was lucky enough to cook with Alice Waters, Lidia Bastianich, Nancy Silverton, Harold Dieterle, Vinny Dotolo & Jon Shook, Sara Moulton, Jonathan Waxman, Susan Feniger, Tony Mantuano, Tom Douglas, Anita Lo, José Andres, Hugh Acheson, Naomi Pomeroy, Marco Canora, Elizabeth Falkner, Michel Richard, Michael White, Daniel Patterson, Roy Choi, Gary Danko, Amanda Cohen, Gina DePalma, Curtis Duffy, Hugue Dufour, Renee Erickson, Anne Quatrano, Linton Hopkins, and Rebecca Charles, just to name a few.
[Photo credit, Elizabeth Leitzell]
From these real life experiences in these real world kitchens, I gleaned mountains of tricks, tips and techniques that I dutifully transcribed into these pages. And the recipes that I learned–over 150 of them!–are now a permanent part of my repertoire. Like this shrimp, chorizo and polenta dish from Chef Peter Dale of The National in Athens, Georgia.
[Photo credit, Johnny Miller]
SECRETS is the kind of cookbook I’ve always wanted to have in my collection: a book that filters the sensibility of brilliant chefs through the sensibility of a home cook (like me). My hunch is that all of you amateur home cooks out there will gobble this up: it’s hopefully as entertaining as it is useful. Plus the layout is really beautiful and reader-friendly (click to enlarge):
Even though I wrote it, I find myself using it all the time–making Alice Waters’ eggs with herbs, Gina DePalma’s lentil soup, Jonathan Waxman’s gnocchi with eggplant, Elizabeth Falkner’s red velvet cupcakes, Hugh Acheson’s pork belly with kimchi rice grits, etc., etc., to the point that I can’t imagine living without it.
I hope you’ll feel the same way! The book is currently available for pre-order above. Buy yourself a copy now and get ready to experience the cooking journey of a lifetime. Writing this book made me a significantly better cook; I have no doubt it’ll do the same for you.