Author and blogger Adam Roberts of amateurgourmet.com offers up a wealth of recipes, tips and tricks from some of America's top chefs in his new book Secrets of the Best Chefs. From all across the country and all types of cuisines, this beautifully photographed book is sure to delight with over 150 recipes from 50 chefs!
Alice Waters, owner of the famous Chez Panisse restaurant in Berkeley, suggests using vegetables from farmer's markets to make the most delicious meals. Her recipe for Charred and Cheesy Garden Salad Tacos is sure to dazzle your taste buds.
Anthony Martin of Tru restaurant in Chicago recommends scraping carrots with a knife instead of peeling them to help retain some of their texture, flavor and color. His recipe for Lamb Shanks Roasted with Root Vegetables includes carrots prepared in this way, and is a perfect choice for a cold night.
Chef and owner of Citronelle and Central Restaurant in Washington, D.C., Michael Richard, advises the reader not to treat dinner guests as guinea pigs, but to only serve them something you have tasted and tested before several times. This should give you plenty of excuses to make multiple batches of his Potato Risotto or Mushroom-Crusted Chicken Breasts with Mushroom Jus.
Interested in finding out more tips and tricks from the country's best chefs? Reserv