Listen & Cook: Make Chocolate Soufflé with Adam Roberts

In Adam Roberts’ new novel Food Person, our protagonist Isabella Pasternack is unceremoniously fired from her job at a digital food magazine when an attempt to make a chocolate soufflé turns into a live-streamed disaster.

In celebration of the publication of Food Person (and to redeem our friend Isabella), we’re taking on the dish that rocked her career and turned her into a ghostwriter for a formerly-beloved actress’s cookbook: chocolate soufflé. However, this time we have a little help from another expert food person. One Julia Child.

In The French Chef Cookbook, Julia calls chocolate soufflé a “marvelously light, delicious, dramatic dessert” that “will not wait for anyone”, but don’t let that intimidate you. Adam Roberts calls Julia’s recipe “infallible” and walked the walk when he made it on Instagram, sans any social media disasters.

Watch Adam Roberts take on chocolate soufflé here.

And you can, too! We’re sharing Julia’s soufflé recipe here for all to try.

According to Julia, two of the key ingredients you’ll need are correctly beaten egg whites and a reliable oven. She didn’t mention anything about a fun audiobook to keep you company while you expertly time soufflé removal, but we will. A story of an unlikely bond, filled with insider food world detail, Food Person is a literary soufflé—a deceptively light, deliciously rich, showstopping confection.