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 --This text refers to an out of print or unavailable edition of this title.
Amazing! Great techniques that will apply to all kinds of recipes. I've bought two copies more since I got mine for gifts for food loversPublished 25 days ago by MongolianTrueBlue
Got it for my husband for his birthday. Since then, he's been enjoying cooking even more and cooks for the family about 3 times a week (instead of every once in a while). Read morePublished 2 months ago by Randi
I saw this cookbook at a friend's house while traveling and after looking through it, I ordered it before I got home. Read morePublished 5 months ago by bailsb
I love Tom Colicchio and when my husband and I went to Craft Steak in Vegas we feel even more in love with him which meant when we got home we had to buy all his cookbook's to... Read morePublished 11 months ago by J. Gacioch
The recipe for fresh bacon (braised pork belly) and the brown chicken stock it calls for justifies the existence of this book. Read morePublished 17 months ago by G. Haegele
I rated this a 4star because this book has amazing photos and is very much different than all the other chefs cookbooks. Read morePublished 20 months ago by Nicola Rinaldi
I bought this as a gift for my husband who wanted to learn how to cook meat better. It was one of the best things I've ever done. Read morePublished on June 3, 2012 by susan katz
I've always admired Colicchio's straight-forward and unpretentious approach to cooking. This book exemplifies that with simple, yet sophisticated recipes. Read morePublished on January 8, 2012 by uh okay
Mr. Collichio answers the questions and connects the dots.
Many thanks to this gentleman for sharing his knowledge.