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The Amateur Gourmet: How to Shop, Chop, and Table Hop like a Pro (Almost) (Softcover)
US editions available from Amazon.com and Barnes & Noble stores.
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Comments (8)
What, no sound?
Posted by teddyb | July 5, 2006 10:15 AM
Hey Teddy, You can adjust the volume at the bottom of the box with the little slider. Hope that helps.
Posted by The Amateur Gourmet | July 5, 2006 12:58 PM
Yum! I wish we could get samples of what you make. Can you set up a subcription sample service? :)
Posted by AdamH | July 5, 2006 8:20 PM
I believe this is supposed to be made with blueberries and strawberries, not blueberries and raspberries. This is decidedly un-American and you are clearly a traitor.
Posted by Lynnabeth | July 5, 2006 10:20 PM
yikes, i have never baked anything that used that much butter! ooh but last weekend i did try that yogurt cake you posted about from chocolate & zucchini, and it was delicious (although it had no butter)! thanks for passing along the great recipe! yum.
Posted by andrea | July 5, 2006 10:52 PM
AG, you make me smile!
Posted by jules | July 5, 2006 10:53 PM
Everything is better with butter. France taught me that.
Posted by Gillian | July 6, 2006 7:52 AM
Adam,
I love your videos, keep them coming! While I was not in NY for the 4th, I was here in MT with good friends and good food.....next year I will make the flag cake!
Posted by slang | July 6, 2006 9:18 PM