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Think like a chef

Think like a chef
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31,22 €

Author: Tom Colicchio
D. Meyer (prólogo), C. Young, L. Silverbush y S. Fri (colaboración), B. Bettencourt (fotografías)
Availability: a consultar
Language: Inglés
Format: Tapa dura, 272 pp, 19,5x26 cm
Publisher: Clarkson Potter, 2000, 0609604856
Features: Fotografías a color
Agotado
Publisher review:
With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook.
He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between.
In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients.
The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations.
Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.

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.
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