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Craft of Cooking:
Notes and Recipes from a Restaurant Kitchen

by Tom Colicchio

ISBN 0609610503 / 9780609610503 / 0-609-61050-3
Publisher Clarkson Potter
Language English
Edition Hardcover
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Book summary

Curing duck breasts and hanging them like hams in your refrigerator for three weeks may not be your particular pail of blueberries. Or brining a whole, 30-pound piglet as a precursor for making porchetta. But how about grilling a hangar steak and slathering it with a bordelaise sauce? Mind you, this is a sauce that calls for a bottle of dry red wine and three quarts of veal stock as well as the requisite vegetables. But that's the point here: the best imaginable ingredients and a lot of focused work leading to a sublimely simple outcome. Simple in this case being an ultimate grilled steak experience. The kind of experience dished up at Tom Colicchio's restaurant Craft. Craft of Cooking is Colicchio's way of making that same experience available in your own home.

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 [via]