'wichcraft

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22,89 €


Author: Tom Colicchio, Sisha Ortúzar, Rhona Silverbush Bill Bettencourt (photographs)

Availability: en stock
Language: Inglés
Format: Tapa dura, 208 pp, 19,5x23,5 cm
Publisher: Clarkson Potter, 2009, 9780609610510
Features: Fotografías a color

Publisher review:
Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich.
With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough.
In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted turkey with avocado, bacon, onion marmalade, and mayonnaise, and Sicilian tuna with fennel, black olives, and lemon; and elevate basic cold cuts through imaginative combinations like Smoked ham with avocado and butter, and Salami with marinated cauliflower and bitter greens. Routine staples are refashioned into unforgettable meals, like Onion frittata with roasted tomato and cheddar, and Slow-roasted pork with red cabbage, jalapeños, and mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life.
With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen.

Index:
- ’wich menu.
- Why a sandwich cookbook?
- More than chewing the fat.
- Breakfast sandwiches.
- Sandwich architecture.
- Bread basics.
- Cool sandwiches.
- On buying.
- Salads.
- Warm sandwiches.
- The fresh air fund internship program.
- Less really is more.
- The evolution of the sandwich.
- Party fare.
- Sweet sandwiches.
- Sweets for the sweet.
- Pantry.
- Pantry provisions.

About the author:
Tom Colicchio was named Best New Chef by Food & Wine in 1994, he is the chef/co-owner of New York’s celebrated Gramercy Tavern, ranked New Yorkers’ #1 favorite restaurant in the 2003 Zagat Survey, as well as chef/owner of Craft, the 2002 James Beard Best New Restaurant in America. Tom also received the 2000 James Beard Award for Best Chef in New York City, and a James Beard award for Best General Cookbook in 2001 for his first book, Think like a chef. In 2002 Colicchio opened Craftbar, a casual adjunct to Craft, CraftSteak in Las Vegas’ MGM Grand Hotel, and introduced CraftKitchen, a line of olive oils and condiments imported from Calabria, Italy. In 2003, Colicchio opened ’wichcraft, next door to Craftbar in New York’s Flatiron district, in San Francisco, and Las Vegas, bringing Craft’s ethic of simplicity and great ingredients to the ever-popular sandwich. He is author or co-author of:
- Think like a chef.
- Craft of cooking.
- ’wichcraft.
He is married to a New York writer/filmmaker and is the father of Dante, who is a big fan of his father’s veal-ricotta meatballs.

Book reviews:
“How fantastic is it to have one of our greatest chefs dedicating his talent t create the most original, inspired, and delicious sandwiches? This book is a must-have for novice and experienced cooks alike”. Eric Ripert, executive chef/co-owner of Le Bernardin.

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