The Book Supplement

I made an absolute effort, when writing my book, not to rehash any old material from the blog. I wanted each chapter to feature an entirely new story, a new experience that would excite loyal readers who’ve been reading me from the beginning as well as new readers who’d discover me in the book store. What you may not know, however, is that as I wrote the book, I would post pictures that correlated to specific chapters without revealing their ultimate destination. For example, when I did the post Farmer’s Market Bounty in August 2005 you didn’t know that this red and yellow tomato salad would figure prominently on pg. 34, did you?

What follows, then, are links and pictures and recipes that should supplement the book for anyone who’s finished reading it and is looking for more. If you haven’t read the book yet, I’d advise not clicking ahead–you may ruin some surprises. Instead, I’d click here and order yourself a copy. You’ll love it! Everyone else, prepare to be supplemented.

Here’s my plan: I’m going to go through the book page by page, chapter by chapter and post links as they apply. That way if you have a favorite chapter or a favorite passage, you can see if it’s supplemented. Here we go…


– The coffee cake debacle, as described in the book’s very first paragraph (pg. 1), has a correlating video here called “Failure.” I still get a kick out of it.

– The pumpkin cake that called for a cup of pumpkin but received a whole can is thoroughly documented in this post: Pumpkin Cake: A Multimedia Extravaganza. (It too has a video.) (pg. 2)

– The Zuni chicken with figs post is here but the pictures are missing. (pg. 2)

– Another sad try at Nancy Silverton’s caramel corn. (pg. 2 – 3)

Marcella Hazan’s basic tomato sauce. (pg. 4)

Vinegar Pie (written by my friend Katy when she took over my blog for a few weeks). (pg. 4)

Kadjemoula (pg. 4)

Chapter One: Start with Spaghetti

– The Babbo tomato sauce, illustrated. (pg. 10)

Chapter Two: Master the Market

Pasta with nutmeg, butter and Parmesan. (pg. 28)

Tomato salad, goat yogurt & spagehtti with pesto. (pg. 34 – 35)

Chapter Three: Expand Your Palate

– Read an old debate between Lisa and myself here in the post Lisa and Olives: Round Three. (I’m not sure what happened to rounds 1 and 2.) (pg. 38)

– I’ve written a bunch about Joe: The Art of Coffee, which features prominently in this chapter, but the best taste of it is in this episode of AGTV: Latte Art. (pg. 38)

– An old review of Snack Taverna. (pg. 41)

– The nastiest cheese ever, as described on pg. 45, is photographed here from my review of Chanterelle. (pg. 45)

Chapter Four: Cross Cultures

– See Katz’s Deli & Yonah Shimmel’s knishes in this video, Adam & Lisa Eat the Lower East Side. (pg. 56, pg. 69)

My ode to chopped liver. (pg. 71)

Chapter Five: Fear Not The Knife

– Dinner at The Union Square Cafe with Molly (who set us up with Bubba for knife lessons) as our waitress. (pg. 73)

Chapter Six: Cook for a Date

– The Deviled Chicken Thighs on Braised Leeks that I made for Craig. (pg. 92)

– The pasta with ramps and green garlic I cooked for Craig the second time around. (pg. 96)

– And in case you want to meet Kirk from this chapter, you can visit his blog here. (Maybe he’ll cook for you next!)

Chapter Seven: Cook for Your Family

– Now here’s a meal that you can view in its entirety online. Check it out here and here are the pictures in case you don’t want to click…

The Greek salad:


The Chicken with 40 Cloves of Garlic:


The Green Beans:


And the infamous potatoes:


Mom and I decorating the strawberry shortcake:


– The recipe for that Chez Panisse chicken (pg. 111)

Chapter Eight: Fine Dine Like A Professional

– See Ruth Reichl topless here. Just kidding. Are you really reading this far?

– A tiny review of Esca here. (pg. 131)

– A review of New York Prime, my parents’ favorite restaurant. (pg. 134)

My dinner with Derrick Schneider at Craft. (pg. 137)

Chapter Nine: Dine Alone

– You can read a wrap-up of my Paris trip here and watch movies of my trip here. (pg. 151)

– You can also see one of the dishes I ate at L’Atelier Joel Robuchon here. (pg. 152)

Chapter Ten: Feast

As a final treat, I’m happy to share with you pictures from the actual feast, taken by my good friend James Felder of Snapshot Artifact. If you’re interested in supplements to my law school years, click the archives of my site and read the posts from the first year (2004)–those overlap my third year of law school. Now for some feast photos. You can see all the photos here, but these are my favorites:

Here I am serving up the first course:


The tomato salad:


Corn soup:


The lamb:


Plating with Patty and Diana:


The goat cheese torta (God I can’t believe I served so much after so much food!):


The view from the roof:


And with that we conclude our supplement. Hope you enjoyed it!

6 thoughts on “The Book Supplement”

  1. It’s so funny that you would post this today, as I just finished reading your book last night! I’m glad you posted the links to the photos. I was thinking I wanted to refresh my memory on some of the posts that I remembered in the book, but you did all the work for us. Thank you, by the way, for being you & inviting us to go on your culinary adventures with you. It is a special thing to be able to share with us so many of your triumphs & a few of your failures. Thanks again.

  2. I just finished reading the book and want more. I was so excited to find the book supplement. Keep writing you’ve got what it takes. PRF

  3. This is SO awesome. YOU are so awesome. This post is the beauty of turning a blog into a book…you can supplement the book with interactivity and more PICTURES. Yay, and thanks.

  4. Hi Adam,

    About a week before I read your book, I went to Portland, Oregon, where I ate here and wrote about it here. This was just a few weeks after I embarked whole-heartedly on my own palate-expanding journey, which was greatly inspired by your own “Needs” post.

    Then I came back from Portland and read your book, which corresponded so neatly with my own experiences in the kitchen that I read it in about two days. So I’m waiting for volume two!

  5. I myself was thinking about writing a similar book, but I am experiencing some (serious) technical problems – I’m originally not a English speaker.

    However, I am glad you did this tremendous job and wrote such a nice book!


Comments are closed.

Scroll to Top