[EPUB] ↠ Craft of Cooking: Notes and Recipes from a Restaurant Kitchen | By ☆ Tom Colicchio

Craft of Cooking: Notes and Recipes from a Restaurant Kitchen By Tom Colicchio,

  • Title: Craft of Cooking: Notes and Recipes from a Restaurant Kitchen
  • Author: Tom Colicchio
  • ISBN: 9780609610503
  • Page: 319
  • Format: Hardcover
  • From Tom Colicchio, chef co owner of New York s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America From its food to its architecture and menu design, Craft has been celebrated for its courageouFrom Tom Colicchio, chef co owner of New York s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over the top presentations, back to the simple magic of great food Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue brought on by too much fancy food , Colicchio set out to prove that the finest food didn t have to be the most complicated From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people s ideas of what restaurant food should be like Craft of Cooking leads you through Colicchio s thought process in choosing raw materials like what to look for in fresh fish, or how to choose the perfect mushroom to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery The book also features Day in the Life of Craft portraits, which offer a fascinating, behind the scenes glimpse at areas of the restaurant beyond the dining room These segments allow the reader to peer into the fast paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York s colorful visitors and foodies And then there are the recipes Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a fly on the wall experience of visiting the Craft kitchen for themselves Dishes are divided like the Craft menu itself into categories of meat, fish, vegetables, potatoes, grains, desserts, and pantry, and then further delineated by technique roasting, braising, sauteing, etc with abundant suggestions and technical tips Using Tom s straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose from a quick family meal to a festive dinner party for twelve As he did in his James Beard award winning book, Think Like a Chef, Colicchio uses Craft of Cooking to teach, tell his story, and offer inspiration to cooks of any skill level With than 100 full color and black and white photographs, Craft of Cooking is destined to become a staple of home cooks everywhere the one restaurant cookbook they can t live without.
    Craft of Cooking Notes and Recipes from a Restaurant Kitchen From Tom Colicchio chef co owner of New York s acclaimed Gramercy Tavern comes a book that profiles the food and philosophy of Craft his unique restaurant in the heart of New York s Flatiron distri

    One thought on “Craft of Cooking: Notes and Recipes from a Restaurant Kitchen”

    1. Ignore the crappy reviews from overmatched Top Chef fans This is a serious cookbook for serious books, not Sandra Lee housewives and William Sonoma pour from a jar Henry s FTS

    2. Another great book from Chef Colicchio Please try and avoid the too complicated or to fussy reviews These are the same people that would rather stuff over processed box food down their gullet in record time than to take the time to I don t know eat well It really frustrates me to see people who either refuse to cook or claim that they don t have time to this I call bullshit Make the time it s really not that hard And everyone of the recipes are approachable, for godsakes take time to actually co [...]

    3. This book is a better biography of Craft the restaurant than it is a cookbook Although I wouldn t like to be as limited in my repertoire as Colicchio is in this restaurant, I do agree with his food philosophy in general seasonality, simplicity, etc.I don t think I ll be attempting any of the recipes in the meat and fish sections Colicchio sets some recipes out as restaurant recipes, including those that involve an entire suckling pig or an entire baby lamb, but almost all of them are complicated [...]

    4. I appreciate his food philosophy of the freshest foods prepared in the simplest manner to let their own nature shine through However This cookbook is for someone a step or two beyond the home cook who has access to the farmer s market or seafood specialist or butcher Who has the time to stir something for 40 minutes or bake for hours And somehow I doubt I will ever prepare sea urchin or sweetbreads or tripe I am saving his recipe for steamed lemon pudding to give it a go I do like Chef Tom It wa [...]

    5. A great cookbook, very approachable Simple ingredients with simple instructions I highly recommend this book for the home chef that has a basic understanding of cooking techniques, this is not a learn to cook book nor is it intended for a professionally trained chef though they may be stealing some of Chef Colicchio s recipes If you want to put a few recipes in your arsenal to wow your guests this is the book for you.

    6. Refreshingly straightforward for a restaurant related cookbook, in spite of being explicitly aimed at skilled amateur, or enthusiastic hobbyist I am neither, but felt like I could take most of the recipes on and complete them successfully Best of all, Tom Colicchio s deep love and respect for good food shines through every page.

    7. First saw this book and ran from it I knew it would change my relationship with food and cooking A month later I purchased it and I was correct it did everything I thought it would do And this was before all the cooking shows hit the airwaves.

    8. Getting ready for Top Chef , and I m bringing this book over Matt I wondered what Mr Colicchio looked like with hair, and now I ve seen Tried as hard as I could to pick out a recipe to work from to no avail.

    9. Again, another book full of Colicchio s great ideas on the simplicity of food ruined by recipes of complicated ingredients and time consuming preparations.

    10. Maybe I didn t spend enough time with this, but it mostly seemed to be about finesse, recipes for roasting meat and produce perfectly I m not that interested in perfection I guess.

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