Sep 9, 2019 • 1HR 2M
Bill Addison's Big Sampler Plate
Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
Bill Addison is the James Beard award-winning food critic for the Los Angeles Times and, in today's session, we go deep into his past, Ratatouille-style, and learn about his formative restaurant experiences (he still remembers the name of the waiter!), his obsession with Lebanese food, his capacity for self-criticism, and his mother's potato rolls. We also talk about his writing technique, L.A. as the greatest food city in America, and why he gets so mad when a restaurant sends over a free dish.
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