United States Chef
Unorthodox Epicure Profile
“A hot dog at the ball park is better than steak at the Ritz.” — Humphrey Bogart
CookEatShare Points
About me
My name is Adam J. Holland and I put stadium hot dogs and chips & salsa on the same culinary pedestal as dry-aged beef and white truffles. Though I harvest Meyer Lemons and Kaffir Lime leaves from my own organically grown trees, I’ve also driven to multiple food markets in search of those elusive taco-flavored Doritos. My guilty pleasures include sucking the marrow from chicken bones, and sneaking a bite of fat from a pork roast. But I also became a vegan for three months during 2010 — just for the heck of it. Professionally, I work in public relations. For the most part, I’ve spent my adult life as a radio newsman and newspaper reporter/editor between New Jersey and Texas. I also went off the deep end for a few years and tried to make a career from one of my hobbies: growing dwarf citrus trees. I enjoy everything food — from growing and cooking it, to talking, reading and writing about it.
Cooking Influences
Geez. I have many influences — from my father to my neighbor, to real chefs all over the world.
Recommendations
Favorite Cookbooks
- Essentials of Classic Italian Cooking (Marcella Hazaan)
- Just what the title says
- It Rains Fishes (Kasma Loha-unchit )
- Want to know Thai? This is the source.
- The Perfect Recipe (Pam Anderson)
- She even tells you how she arrived there.
Chefs I recommend
- Jeffrey Bubin (Washington, DC)
- Chef/Owner of Vidalia & Bistro Bis
Restaurants I Recommend
- La Mansion del Prado (Reynosa, Tamaulipas, Mexico)
- Mexican food with a heavy Spanish influence. Delicious.
Comments
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- July 15, 2014Thanks, Claudia. I joined a couple years ago and hung out for a bit. Decided to hop back over and not be such a hermit. ;-)7 replies
- February 29, 2012Hi,
Got your e-mail. Love hots dogs, too
My new blogs on CES.com are Texas BBQ and then also Tex-Mex Cooking -