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Think Like a Chef

by: Tom Colicchio

: Think Like a Chef
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Binding: Paperback
Dewey Decimal Number: 641.5
EAN: 9780307406958
ISBN: 0307406954
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 271
Publication Date: November 13, 2007
Publisher: Clarkson Potter
Release Date: November 13, 2007
Sales Rank: 4528
Studio: Clarkson Potter



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Editorial Review:

Product Description:
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, sautéing, 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.

Amazon.com Review:
Cookbooks by chefs can be daunting. They're apt to include tricky restaurant recipes, or, alternately, watered-down 'translations.' Tom Colicchio, chef at Manhattan's top-rated Gramercy Tavern, has a better way. Think like a chef, he advises, and you tap into food preparation creativity--the ability to forgo recipes, when you wish, for spontaneous kitchen invention. In a series of innovative chapters that explore cooking fundamentals, culinary themes and variations, and 'plug-in' component preparations, Colicchio provides a cooking 'anatomy' for gaining kitchen mastery. The book's 100-plus recipes are offered not as ends in themselves (though they stand as delicious examples of Colicchio's simple yet sophisticated style), but as illustrative keys to the culinary processes.

How does it work? Beginning with a chapter that reviews basic cooking techniques, and includes exemplary stock- and sauce-making formulas, the book then presents a series of 'studies,' building-block recipes like Roasted Tomatoes, followed by simple-to-sophisticated variations, such as Roasted-Tomato Risotto. A chapter called 'Trilogies' explores clusters of three-ingredient recipes--duck, root vegetables, and apples is one ingredient grouping--that show how various techniques, applied to the same ingredients, yield various exciting dishes. 'Component Cooking,' which focuses on vegetables (Colicchio's major source of inspiration), provides recipes like Corn and Potato Pancakes to be used for assembling a 'plate.' Concluding the book is 'Favorites,' a selection of Colicchio's specialties that range from My Favorite Chicken Soup to Poached Foie Gras, a taste bonus that also stimulates the cooking imagination. Illustrated with more than 100 color photos, and including a wide range of tips, Think Like a Chef succeeds at helping readers see through a chef's eyes--and in so doing to visualize cooking with fresh insight. --Arthur Boehm



Customer Reviews
Average Rating: out of 5 stars

Rating: 4 out of 5 stars - USED TO WORK FOR COLICCHIO
Let me begin by saying I made most of these recipies working for Tom Colicchio, and I never, ever ... Read More


Rating: 3 out of 5 stars - Really, we should think 'wonderful food'
If you are a novice cook, the initial chapter techniques will help you get along.
The recipes ... Read More


Rating: 5 out of 5 stars - Outstanding, best "cook-book" that I have seen in a long time!
This is really a great book on so many levels. For fans of Tom, or of his incredible hit show 'Top Chef' ... Read More


Rating: 5 out of 5 stars - Think like a chef
my daughter was very happy with the book, she like's chef Tom and she's enjjoying cooking school


Rating: 5 out of 5 stars - Excellent How to Cook, Book
Best part of this book is it gets into the details on how to cook, now just what to cook.

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Copyright ©2003, Mark Carey.