Think Like a Chef and over one million other books are available for Amazon Kindle. Learn more
Buy Used
$12.20
FREE Shipping on orders over $35.
Used: Like New | Details
Sold by Johndevv
Condition: Used: Like New
Comment: Very clean like new ith minor shelf wear to dj.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 5 images

Think Like a Chef Hardcover – October 31, 2000


See all 5 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$17.50 $3.02
Unknown Binding
"Please retry"

Frequently Bought Together

Think Like a Chef + Craft of Cooking: Notes and Recipes from a Restaurant Kitchen + 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich
Buy the selected items together

NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter; 1 edition (October 31, 2000)
  • Language: English
  • ISBN-10: 0609604856
  • ISBN-13: 978-0609604854
  • Product Dimensions: 10.3 x 7.8 x 0.9 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #126,629 in Books (See Top 100 in Books)

Editorial Reviews

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

From Publishers Weekly

Unlike many chef-authors, Colicchio (chef at Gramercy Tavern) does not offer modified restaurant recipes for the home cook. Instead, he sets out to inspire readers to think like trained chefs: to riff on ingredients and techniques rather than always follow recipes to the last letter. Indeed, the recipes Colicchio includes serve as creative fodder rather than authoritarian instructions. He begins with techniques ("Get these [roasting, braising, blanching, sweating, stock making and sauce making] down, and you've mastered the most fundamental tools to creating great recipes"). The chapter on sauce making includes excellent basic instructions that can be used for variations such as Apple Cider Sauce and Lemon-Rosemary Vinaigrette. He is the first to admit that his approach is unusual, but it works beautifully, and dishes such as Artichoke and Tomato Gratin and Root Vegetable Soup with Apples and Duck Ham not only illustrate the author's premise effectively, but also sound delicious. Colicchio has a natural voiceAthere's no foodie pretentiousness here at all, and his book is as straightforward, yet inventive, as the food he serves. (Nov.)
Copyright 2000 Reed Business Information, Inc.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Not only does if contain GREAT recipes, the discussion of techniques are very accessible.
Bandl
It's a great learning book - perfect for those of us who want to go from being "home cooks" to chefs.
Emma Wrigley
This is a good book, but it will probably not succeed by itself in getting you to think like a chef.
B. Marold

Most Helpful Customer Reviews

114 of 121 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 20, 2003
Format: Hardcover
Tom Colicchio is part of the elite cadre of New York chefs which include Daniel Boulud, Michael Romano, Alfred Portale, and (in the 1980's) Thomas Keller, so he is as qualified as few others are to write a book with this title. Almost all recent books by celebrity chefs have some slant on their presentation of recipes to, I suspect, justify the higher fare for purchasing the book. As the title clearly states, the slant of this book is to help the reader see cooking the way a trained chef sees cooking and develops recipes.
For starters, Colicchio says the typical chef does not start with an endpoint, an idea on what sort of dish they wish to create. Rather, they typically start with one or a few ingredients and apply to them a typical culinary technique such as a braise, roast, or blanche. But how do you braise, roast, or blanche? This gives Colicchio his starting point.
Like all crafts and professions, cooking has it's own lingo. One can listen to a conversation between two chefs and have no idea what kind of end product they will reach based on the words they use to refer to the methods to be used. `Blanching' is one of my favorites. My rudimentary knowledge of French tells me it is derived from the word for `white'. One may guess from that that the object of blanching is to make something white. Oddly, the actual intended effect of blanching is often to make something more vividly green. So there you have it. We have some techniques to learn. Colicchio does just that in the first part of the book and succeeds in giving some of the best descriptions of stock and sauce making I have seen. It also covers the techniques of buerre fondu, which few other books discuss and none discuss as well. (Be warned, Colicchio really likes to use butter.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
63 of 67 people found the following review helpful By A Customer on November 5, 2000
Format: Hardcover
I bought this books three days ago and was unable to put it down...I work at a cooking school and this book is in essesce what we teach to our students every time we get up to teach a class. I would reccomend this book to students and teachers alike.I reaaly liked the concepts and techniques he has chosen to highlight and he also includes some very special recipes.I know you will love this book and it offers much more than the ordinary cookbook.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
29 of 29 people found the following review helpful By Amazon Customer on August 16, 2001
Format: Hardcover
This book apparently, like his restaurant in New York, Craft, is for people who are curious about how to bring basic ingredient together and create dishes with complex flavors. It is perfect for home cooks who like to do experiments and develope their own recipes. The book went through a series of very useful basic cooking techniques. It highlights all the important detail if you want to bring out the maximum flavor from the ingredient. Then the author shows how he matches few seasonal ingredient together to complement each other. This book not just show you perfect recipes according to the author's taste, but give you the lead to start your own creative process to develope your own signature dishes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
36 of 40 people found the following review helpful By A Customer on November 6, 2000
Format: Hardcover
A wonderful gift for any ambitious beginner cook, with the best instructions for techniques like roasting or sauce-making that I have ever seen. Mr. Colicchio seems to have made a conscious effort not to include hard-to-find ingredients, and, for the most part, also omits costly ones (except for things like lobster and some wild mushrooms) - a good move for a basic book. Most of the recipes are homey but yet sophisticated in a bistro kind of way. Who wouldn't love Polenta Gratin with Mushroom "Bolognese"? Yum. I will buy this as a holiday gift for my husband and then wait for him to give me the gift of meals cooked from it! I suggest you do the same.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
22 of 24 people found the following review helpful By jumpy1 on June 27, 2001
Format: Hardcover
First let me say that the roast chicken won me over on the peanut oil issue. Peanut oil and chicken are great together! That recipe is the simplest and if you are a beginner, that is one you should try at least once! I love how simple this book is. It really inspires me to go the the grocery and just wing it. To the reviewer who found him arrogant, I say he is no more arrogant than the NY chefs I've met! At least he's willing to give away his personal point of view so we can all benefit! One other thing, for the reviewer who didn't know what to replace with what -- savoy greens can be easily replaced by other greens or some other cabbage if necessary, as are many of the ingredients. If you have questions about this, see Rose Elliot's 'The Complete Vegetarian Cuisine' -- it has full-color pages of beautiful photographs of all the exotic grains, vegetables, legumes and greens, and how to use them, so you can learn what to replace things with.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
21 of 23 people found the following review helpful By Charlotte on February 18, 2007
Format: Hardcover
It's a good book, but not so much a cookbook. If you would like to be able to invent your own recipes, this book can teach you how.

Read it for Colicchio's thoughts on the art (not science) of cooking. Go to your library, check it out; read it. If feel you need it on your bookshelf, buy it then. Otherwise, write down the parts that inspired you, then return the book.

There are quite a few excellent points Colocchio makes, including the "it's done when it tastes right" approach to cooking. There are a few recipes that I'll keep, and I'll certainly take note of the techniques he deems important, such as sauce making and braising.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews