With Think Like a Chef, Tom Colicchio has created a new kind of
cookbook. Rather than list a series of restaurant recipes, he uses
simple steps to deconstruct a chef's creative process, making it
easily available to any home cook.
He starts with techniques: What's roasting, for example, and how do
you do it in the oven or on top of the stove? He also gets you
comfortable with braising, sauteing, and making stocks and sauces.
Next he introduces simple "ingredients" -- roasted tomatoes, say,
or braised artichokes -- and tells you how to use them in a variety
of ways. So those easy roasted tomatoes may be turned into anything
from a vinaigrette to a caramelized tomato tart, with many
delicious options in between.
In a section called Trilogies, Tom takes three ingredients and puts
them together to make one dish that's quick and other dishes that
are increasingly more involved. As Tom says, "Juxtaposed in
interesting ways, these ingredients prove that the whole can be
greater than the sum of their parts," and you'll agree once you've
tasted the Ragout of Asparagus, Morels, and Ramps or the Baked
Free-Form "Ravioli" -- both dishes made with the same trilogy of
ingredients.
The final section of the books offers simple recipes for components
-- from zucchini with lemon thyme to roasted endive with whole
spices to boulangerie potatoes -- that can be used in endless
combinations.
Written in Tom's warm and friendly voice and illustrated with
glorious photographs of finished dishes, Think Like a Chef will
bring out the master chef in all of us.
"From the Hardcover edition."
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