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Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks Hardcover – November 13, 2012
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Top Customer Reviews
As an added bonus, the book also provides a chance to learn more about the life stories behind some of these incredible kitchen masters. I loved Melissa Clark's advice... "If you fail a lot, just call it 'recipe developing' ". Bravo to Adam and Artisan Books on a wonderful new addition to my kitchen library.
There are many out-of-the-ordinary recipes here, but the majority of them are too complicated to deal with for a normal everyday meal. There are a lot of difficult-to-find ingredients and expensive ingredients. Many of the steps are time consuming. After all, these are recipes from (for the most part) restaurant chefs, working in restaurant kitchens with ingredients that can be found in very large cities.
And the recipes are a total mixed bag: There is a small "chapter" for each chef so you might find a beet salad, next to lamb shanks, and followed by poached peaches. There is no rhyme or reason to the sequence of chefs either: They are not grouped by area of the country, nor specialty, nor style of cooking, and not even alphabetically. (It is a good thing that the index is somewhat helpful: You will find listings for desserts, appetizers, breads, etc. in addition to ingredient listings. You will not find listings for Asian dishes or Italian dishes.)
A good many of the "techniques and tricks" had me chuckling at the naivety of the author in highlighting certain information. Only use brown eggs (not white) to make fresh pasta?!? Calling perilla a lettuce? And it was "odd" to me: Stating the obvious sometimes (day-old bread can be used for croutons, bread crumbs, bread pudding--Oh, really?), and other times rattling on about an ingredient like finger limes (precious and difficult to find...they elevate a dish with their citrus-y, caviar-like interiors).Read more ›
In Secrets of the Best Chefs, Adam has captured a bit of the awe we all might experience when cooking at the elbows of our nation's greatest chefs, yet even so, we understand his passion for making foods at home that people will love to eat again and again. From his own kitchen, Adam recreates the signature dishes of his mentor chefs. With crisp language and easy to comprehend recipe instructions, he makes even complex dishes seem manageable by the average home cook. Secrets of the Best Chefs also shares helpful tips and observations to make kitchen time more streamlined and efficient.
I'm a believer in his process. And just to prove my point, tonight I'm making his version of Nancy Silverton's Prosciutto San Daniele with Warren Pear and Pomegranate Seeds. For myself. And I'll be loving every bite as I'm reading to pick out the next recipe to cook and enjoy.
Most Recent Customer Reviews
great book of techniques and interesting recipes from the top ranked chefs. It's a good read. It looks great as well. It's a keeper.Published 3 months ago by legoodavage
Thank you very much, this was a Great Father's Day gift, It came way before celebration. Excellent buy.Published 7 months ago by Gustavo/brenda
I love this cookbook, not just for its recipes, but also for its stories. The first thing you should know is that this is not a traditional cookbook. Read morePublished 10 months ago by Amanda
Excellent New book as promised. Also, excellent packaging which shows respect for both the merchandise and the buyer. Read morePublished 15 months ago by Bruce Benjamin
I thought this book would teach me something about food, cooking and improving as a hobby chef. It didn't, it is just pages with recipes.Published 16 months ago by DN