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The author of Think Like a Chef is betting that if he shows you what he does in a commercial kitchen, it will have an impact on your home cooking. Because what he does in his kitchen is what he likes to eat at home. It's not about speed, and it's not about convenience. It's about making food taste great without fanfare or pretension. The book breaks out in major ingredient sections, meat, fish, vegetables, and the like. Subsections in meat, for example, include charcuterie, roasting and grilling, and braising. Some of the recipes, like the one for baby lamb, are simply too big for the home kitchen. But Colicchio wants you to see what he's up to. He wants you to think about it. There are long asides about various products--the hangar steak, mesclun, beurre fondue--called ingredient portraits. And there are notes that detail how all the elements of a restaurant from prep to wine service fit together.
For anyone who simply loves to read delicious recipes, this is an elegant book. For those home cooks with some experience--skilled amateurs--Craft of Cooking is a challenge as well as a portal to a whole new realm of fine cuisine. --Schuyler Ingle
This is not the same as usual cookbook. It contains unique recipes, useful resources, interspersed with the how's of Restauranteuring.Published 11 months ago by B Becker
Yet another wonderful book by Colicchio, going for beyond a typical cook book into the essentials of food artisanship.Published on September 23, 2008 by Anthony Simpson
Love it! Great information for the more that just every-day cook. The detail is wonderful. This is a must.Published on July 24, 2008 by Joanna F. Tonetti
The book came in perfect condition, and the shipment arrived in good time. I would buy again!Published on January 12, 2008 by Up North
I was very let down by this book. This book is mainly about how the cooking is done at Craft and has little to do with the "Craft of Cooking". Read morePublished on March 1, 2004 by Lee Jordan