. So in march 2001 he opened a new restaurant, that offered diners simple, Craft, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like. These segments allow you 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.
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. Tom colicchio, chef/co-owner of new york’s acclaimed Gramercy Tavern, offers inspriation to cooks of any skill level with 140 simple recipes and technical tips.
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.
Think Like a Chef: A Cookbook
With think like a chef, Tom Colicchio has created a new kind of cookbook. As tom says, " and you'll agree once you've tasted the ragout of asparagus, these ingredients prove that the whole can be greater than the sum of their parts, "Juxtaposed in interesting ways, 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.
Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. Clarkson Potter Publishers. 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.
'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich: A Cookbook
Think Like a Chef
He starts with techniques: what's roasting, for example, sautéing, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, and making stocks and sauces. Clarkson Potter Publishers. 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. With think like a chef, Tom Colicchio has created a new kind of cookbook. As tom says, " and you'll agree once you've tasted the ragout of asparagus, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts, 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.
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Salt to Taste: The Key to Confident, Delicious Cooking
Clarkson Potter Publishers. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. In salt to taste, chef marco canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table.
Clarkson Potter Publishers. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time.
. Used book in Good Condition.
The French Laundry Cookbook The Thomas Keller Library
Artisan Publishers. Used book in Good Condition. 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” The New York Times. And this, highly refined, his first cookbook, impeccable, is every bit as satisfying as a French Laundry meal itself: a series of small, intensely focused courses.
The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens.
Used book in Good Condition. Most dazzling is how simple keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
The Whole Fish Cookbook: New Ways to Cook, Eat and Think
Clarkson Potter Publishers. Used book in Good Condition. We all want to eat more fish, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?In The Whole Fish Cookbook, but who wants to bother spending the time, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery.
Clarkson Potter Publishers. Used book in Good Condition. Artisan Publishers.
Piatti: Plates and Platters for Sharing, Inspired by Italy Italian Cookbook, Italian Cooking, Appetizer Cookbook
Clarkson Potter Publishers. Organized by season and ranging in size from bites--such as stuffed mussels with bacon and garlic breadcrumbs, and Prosciutto and Pecorino Biscuits--to larger platters, Baby Root Vegetables with Vinaigrette, and White Clam Pizzas with Scallion and Bacon, Thinly Sliced Tuscan Pork Loin, like Baked Squash with Chile Oil and Crispy Seeds, these are generous dishes to serve to family and friends for gatherings of any kind.
Filled with advice on how to easily plate and serve dishes for a range of occasions, without formality or fussiness, ease, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, but with love, this visually stunning book, with distinctive binding featuring a partially exposed spine, and elegance.
Artisan Publishers.
Brodo: A Bone Broth Cookbook
Artisan Publishers. Used book in Good Condition. In brodo, marco shares the recipes for his flavorful, nutritious broths and shows how to serve them year round as well as incorporate them into recipes and as a daily health practice. Perfect for stirring into a broth bowl or a pot of risotto, as a more gentle, supportive alternative to the afternoon caffeine fix, and an immunity and health booster any time, the homey bone broths in Brodo should be a part of every well-stocked pantry.
No one has been more responsible for the recent explosion of interest in bone than New York City chef Marco Canora. After completely revitalizing his health by integrating bone broth into his diet, Marco began to make his nourishing broths available by the cupful to New Yorkers from a small window in his East Village restaurant, drawing sell-out crowds virtually from the beginning.
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American Sfoglino: A Master Class in Handmade Pasta Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking
Clarkson Potter Publishers. Evan funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino a pasta maker and create traditional Italian noodles that are perfectly paired with the right sauces.
Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, from essential sauces and broths, american Sfoglino takes readers step by step through recipes for a variety of generous dishes, like Passata di Pomodoro Tomato Sauce and Brodo di Carne Meat Broth to luscious Tagliatelle in Bianco con Prosciutto Tagliatelle with Bacon and Butter and Lasagna Verde alla Bolognese Green Bolognese Lasagna.
Includes stories from italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes. Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.
My Best: Eric Ripert
Used book in Good Condition. Clarkson Potter Publishers. Alain Ducasse. Clarkson Potter Publishers. Used book in Good Condition. Here are the dishes of their careers, the distinctive plates that made them household names. Daniel Boulud. Artisan Publishers. Eric Ripert.