Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from beginner cooks to sure hands will learn something new on each page. And even if, like Adam's mom's, your stove stores shoes and handbags, you'll still be charmed by Secrets-it's a great read.

Do the work you are most proud of

I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's lemon colored.

There are so many reasons to cook and bake. Yes, good food is certainly one of them, but so is the sense of satisfaction you get when you make something with your own hands, when you know that you can take care of yourself and feed yourself well and when you know that you can take care of and feed others.

I use color as my chief guide. But I always squeeze an avocado - you want the fruit to feel close to the skin. If you can feel a separation, the avocado is past its prime. The avocado should have a little give, but not much.

You can use melted butter instead of oil, but your cake may be a little denser.

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.