'The Amateur Gourmet' on Serious Eats

Cook the Book: 'Secrets of the Best Chefs'

Adam Roberts has come a long way from his Janet Jackson breast cupcakes. After his post on making post-Superbowl boob-shaped cupcakes launched his blog The Amateur Gourmet in 2004 into Internet-search fame, he has grown from a timid home cook to a voracious blogger with a devoted following (and we've been fans since the beginning!). His newest project is this cookbook: Secrets of the Best Chefs. Enter to win your copy here. More

The Peanut Butter Guy Enters the Bon Appétit Bake-Off

"As the only Serious Eats blogger in the contest, I had to represent." My Chocolate Peanut Butter Pie entry. Click here for the recipe » I've only been blogging for a few months now, so I was very surprised when Bon Appétit invited me to take part in their first ever Blog Envy Bake-Off on December 10. The first place prize was an all expenses paid trip to Las Vegas for the magazine's Vegas Uncork'd festival. Some of the other competition. To be totally honest, I didn't think I had any chance of winning. I felt like Anne Hathaway going up against Kate Winslet, Angelina Jolie, and Meryl Streep for Best Actress at last year's Academy Awards. Sure, I was... More

The Amateur Gourmet's Meal at El Bulli

Just when I thought I was tired of hearing Spain's El Bulli called "The Greatest Restaurant in the World," Adam Roberts pops in with an El Bulli review at The Amateur Gourmet whose takeaway message is, "Yes, you must eat at El Bulli before you die if you want to experience the most amazing meal ever." His review format of comic book panels interspersed with short video clips of his 30-course meal (dishes including Coconut Sponge, Rabbit Canape with Your Giblets, and Pinenut Shabu Shabu) make for a most easily digestible (pun intended) and fun read. It took Roberts five years of trying before he got a reservation; better start now! Related Ferran Adria: The New Foam Meets the... More

Susan Boyled Potatoes

The Amateur Gourmet's recipe for Susan Boyled Potatoes makes a dish that is "seemingly plain on the outside but on the inside an embarrassment of riches." They're stuffed with a pancetta-enhanced cheese fondue sauce.... More

The Amateur Gourmet on More Nuanced Blog Restaurant Reviews

In a post titled "Going Back," Serious Eats contributing editor Adam Roberts (aka The Amateur Gourmet) starts sounding dangerously professional when reconsidering his protocol for writing about a restaurant on his blog. On the perennial question of whether food bloggers should visit multiple times before dishing—like newspaper and magazine food critics do: What do these three experiences have to do with food blogging? Well, if that third time had been my first time at Chiles & Chocolate in Park Slope, I would have written a savage review. If the second time had been my first time, I would have written it a love letter. But since my first time was my first time, I gave it a half-hearted nod and... More

The Amateur Gourmet Defends Food Blogging

Last week, Mario Batali went a hatin' on food blogs. This week, Serious Eats contributing editor Adam "The Amateur Gourmet" Roberts defends them: [Playwright Arthur] Miller's dream of an egalitarian system for criticism—a system that "would broaden the public's awareness of how fictional, rather than a matter of plain fact, all criticism really is, which is to say, how subjective"—is being realized today, at least in the food world, with food blogs. Because of our varying voices, our palpable passions, and—most important—our lack of editorial control, we are the distant drums in the distance growing closer and closer, our torches waving, our laptops poised for posting. Mario will disagree, but I think food blogs are the best thing to happen... More

Waitering, Part Two

As I relive all this, writing this story, I’m realizing how dehumanizing the whole experience was. Restaurant culture mirrors real-life culture, and if you have any delusions about how the world works, about absolute power corrupting absolutely, go work at a restaurant. Your romantic bubble vision of the world will burst. More

Waitering, Part One

I was working as a host at an Atlanta restaurant, but I wanted to be a waiter. Not because I’d make more money (which I would) but because I wanted to be like Flo at Mel’s Diner in Alice and tell customers to "Kiss my grits." A few weeks into my hosting stint, I overheard a manager talking about how a waiter quit and how they needed a fast replacement. "I can do it!" I said. "I learn really fast." More

Fully Stocked

I looked at myself in the mirror, and I said, "Adam, do you want to spend the rest of your life trading integrity for convenience? Stop being a chicken-stock whore. You need to pull yourself together and make this dinner count. Look up some recipes, go to the store, and have the time and patience to do it right." More

My First Recipe

I’ve been following recipes for as long as I’ve been cooking. If I keep following recipes, the best I can be is a great recipe follower. Don’t I want more for myself? Why can’t I come up with my own recipe? I envy home cooks who throw in a dash of this, a dash of that, and make a mini masterpiece. Why shouldn’t it be my turn? More

Bagel Love

If you chopped my arm off with an axe, you might be surprised to see that the stump that remained had a giant hole in it. That’s because my body is made of bagels. I am 70 percent water, 30 percent bagels. No week passes in my life without the consumption of at least one or more bagels. More

Bathroom Fixtures and Fairy Cakes

I reflect on my day's activity. On one hand, I've done something perceived as masculine: I have built a bathroom fixture, mounted it to the wall with my bare hands, and did so by following instructions on a sheet of paper. On the other hand, I did something perceived as feminine (if not downright girly): I made fairy cakes. More

Gourmet Genesis

Eve enjoyed her time with Adam in the garden but found that she had strange cravings. "These tomatoes are nice," she'd say. "But wouldn't they be better slow-roasted in an oven and served on toasted bread with cold-pressed olive oil and aged pecorino?" One day, a snake overheard her thoughts and whispered to her. "Wouldn't you like to try some apple gelée with peach nectar foam on a bed of rose petals? Or mango soufflé in a moat of rosemary vapor with the essence of camel?" More

Adam 'Amateur Gourmet' Roberts Reading

We just got word here at Serious Eats world headquarters that SE contributing editor Adam "The Amateur Gourmet" Roberts will be reading his piece "The Food Bully" at a reading series tomorrow evening. Details, Details, Details What: The food lit series Talking With Your Mouth Full, "an evening of food readings to make you drool." When: Thursday, February 22, 6:30 to 8 p.m. Where: Jimmy's, 43 East 7th Street, New York City [map] Cost: $10 per person. Reservation required; email var tg=' var name='chloe.lc'; var at='@'; var host1='ma'; var host2='c.com'; var text='Chloe'; document.write(tg+'a hr'+'ef=mai'+'lto:'+name); document.write(at+host1+host2+'>'+text+tg+'/a>'); --> or call 212-799-8075... More

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