"The very best thing has been the audience that I've built of loyal readers. It's amazing to me that there are people out there who still care about what I make for dinner or where I'm going on vacation next summer. It's so nice to know that when I write something, people are going to read it."
Adam Roberts
Adam's New Book
"I can't give too much away, but for the past year I cooked with 50 chefs and home cooks across the country. They each taught me three recipes, and then I adapted those recipes for the home cook. The publisher, Artisan, makes gorgeous books, and this one's going to be a real beaut: there are two photographers (the one who came with me when I cooked with all the chefs; and then a studio photographer who'll take pictures of all the plated food). Look for it in fall 2012!"
If you want a great read from Adam that's out now, check out his first book The Amateur Gourmet.
Adam Roberts
Keeping it Fresh
"I'm just always honest about where I'm at and what I'm eating. As long as my life stays interesting, the blog will stay interesting; so I try to stay out of my comfort zone as much as possible (new foods, new recipes, new neighborhoods) and that makes for good blogging."
Recipe:Kitchen Sink Pasta Salad
Adam Roberts
The Birth of a Blog
"It began when I was in my third year of law school in 2004. I was craving some kind of visceral release after long days sitting in sterile classrooms; the kitchen provided the perfect solution. And I always loved writing (I was a Creative Writing major in college) so blogging provided an excellent outlet for me. It still does!"
Adam Roberts
Perserving Through Failure
"Don't let failure deter you. We all screw up dinner now and again. But as frustrating as that is, you will absolutely learn from the experience and you won't make the same mistake the next time. Eventually you'll get to a point where your successes far outnumber your disasters."
Adam Roberts
Spatchcocking this Summer
"I'm really into spatchcocking my chicken and serving it with a flavorful couscous salad. Spatchcocking is where you cut out the back bone of the chicken and flatten it so that it cooks evenly. More heat goes to the legs and thighs (which take longer to cook) and less heat goes to the breast (which dries out quickly)."
Recipe:Spicy Spatchcocked Chicken with Cous Cous Salad
Adam Roberts
The Fun in Being Funny
"I think it makes us all equal. I'm not talking down to my readers from on high; I'm just a normal person who doesn't think that my food knowledge makes me a better person. And the fact that I can laugh at myself and my mistakes keeps the blog real and also encourages readers to try the same things for themselves. 'If this dope can do it, so can I' is what I'm going for."
Lindy Groening
The Amateur Gourmet
Adam Roberts, a.k.a The Amateur Gourmet, isn't afraid to have a little fun in the kitchen. Blogging since 2004, Adam has covered everything under the foodie sun, become a published author, world traveler and featured host on "Food2" and "Serious Eats."
When we caught up with Adam, he was more than happy to share his journey, fill us in on his favorite eats and tell us the value in not taking yourself too seriously.
