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Think Like a Chef, by Tom Colicchio
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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.
- Sales Rank: #65459 in Books
- Brand: imusti
- Published on: 2007-11-13
- Released on: 2007-11-13
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .61" w x 7.48" l, 1.91 pounds
- Binding: Paperback
- 272 pages
- Clarkson Potter Publishers
Amazon.com Review
Cookbooks by chefs can be daunting. They're apt to include tricky restaurant recipes, or, alternately, watered-down "translations." Tom Colicchio, chef at Manhattan's top-rated Gramercy Tavern, has a better way. Think like a chef, he advises, and you tap into food preparation creativity--the ability to forgo recipes, when you wish, for spontaneous kitchen invention. In a series of innovative chapters that explore cooking fundamentals, culinary themes and variations, and "plug-in" component preparations, Colicchio provides a cooking "anatomy" for gaining kitchen mastery. The book's 100-plus recipes are offered not as ends in themselves (though they stand as delicious examples of Colicchio's simple yet sophisticated style), but as illustrative keys to the culinary processes.
How does it work? Beginning with a chapter that reviews basic cooking techniques, and includes exemplary stock- and sauce-making formulas, the book then presents a series of "studies," building-block recipes like Roasted Tomatoes, followed by simple-to-sophisticated variations, such as Roasted-Tomato Risotto. A chapter called "Trilogies" explores clusters of three-ingredient recipes--duck, root vegetables, and apples is one ingredient grouping--that show how various techniques, applied to the same ingredients, yield various exciting dishes. "Component Cooking," which focuses on vegetables (Colicchio's major source of inspiration), provides recipes like Corn and Potato Pancakes to be used for assembling a "plate." Concluding the book is "Favorites," a selection of Colicchio's specialties that range from My Favorite Chicken Soup to Poached Foie Gras, a taste bonus that also stimulates the cooking imagination. Illustrated with more than 100 color photos, and including a wide range of tips, Think Like a Chef succeeds at helping readers see through a chef's eyes--and in so doing to visualize cooking with fresh insight. --Arthur Boehm
From Publishers Weekly
Unlike many chef-authors, Colicchio (chef at Gramercy Tavern) does not offer modified restaurant recipes for the home cook. Instead, he sets out to inspire readers to think like trained chefs: to riff on ingredients and techniques rather than always follow recipes to the last letter. Indeed, the recipes Colicchio includes serve as creative fodder rather than authoritarian instructions. He begins with techniques ("Get these [roasting, braising, blanching, sweating, stock making and sauce making] down, and you've mastered the most fundamental tools to creating great recipes"). The chapter on sauce making includes excellent basic instructions that can be used for variations such as Apple Cider Sauce and Lemon-Rosemary Vinaigrette. He is the first to admit that his approach is unusual, but it works beautifully, and dishes such as Artichoke and Tomato Gratin and Root Vegetable Soup with Apples and Duck Ham not only illustrate the author's premise effectively, but also sound delicious. Colicchio has a natural voiceAthere's no foodie pretentiousness here at all, and his book is as straightforward, yet inventive, as the food he serves. (Nov.)
Copyright 2000 Reed Business Information, Inc.
Review
"In Think Like a Chef, Tom has opened the door to his culinary process and explained--in straight terms--how his very personal style is actually based on a simple logic that can be employed successfully by anyone who simply loves great food."
--Danny Meyer
Most helpful customer reviews
7 of 7 people found the following review helpful.
Very shallow insight into Colicchio's thought process
By A. Miller
A nice book with some basic recipes and technique explanations. But that's exactly the type of content that Wikipedia and Youtube are excellent at delivering. Colicchio spends a lot of pages telling his personal story in the preface and introduction sections and gets us excited to understand how Colicchio combines ingredients and cooking techniques. The actual content is disappointingly shallow in this regard.
Take for instance the braising chapter. There is a long exhortation of the beauty of braising, followed by a short explanation of the actual process. We are told that it's basically cooking something in liquid that surrounds but not covers the ingredient. Then a mouth-watering recipe of braised pork belly follows. But there are so many more steps than just cooking it in liquid! The recipe tells us to score the skin, but doesn't explain why (crispiness). The pork is to be braised for an hour, and another cup of stock is to be added. Why, we are never told. A cup of stock might work very differently depending on the shape of the pan being used. An explanation like "add more stock so liquid comes up halfway pork belly because xyz" is way more informative and gives us the knowledge to apply concepts to another ingredient. Colicchio maintains throughout the book that the goal is to free us from following recipes and cooking times strictly through an understanding of his thinking process, but the actual recipes themselves encourage us to follow recipes and cooking times strictly. Come on. Later in the Component Cooking section there is a treatment on ramps which starts out with pickling. Wait, isn't this a technique that was totally ignored in the Techniques chapter?
If you would like basic cooking techniques, Youtube it or buy Alton Brown's book. If you want some Colicchio recipes, get this book. If you're looking for deep insight into his thought process, that content doesn't exist yet.
3 of 3 people found the following review helpful.
Think Like A Cookbook Writer
By G. Haegele
The recipe for fresh bacon (braised pork belly) and the brown chicken stock it calls for justifies the existence of this book. The pork belly emerges from the oven looking and tasting dreamy.
His comments about vegetables are sagacious. His simple technique has completely changed my thinking of how a vegetable should taste and how to get it there.
Little else in this book is compelling. It does not delve deeply into Mr. Colicchio's philosophy on food. (Yes, use what's in season. Brown first on the stovetop then roast at lower temps. Let the meat rest. Good advise: far from a philosophy.)
A few of the recipes don't work. At least not for the home cook. I seriously doubt that Mr. Colicchio ever cored, blanched and separated the leaves from enough brussel sprouts himself to make a meal--he had his prep cooks do it. (And they hate him for it.) But I did and I don't advise you try it at home. It is just not worth the effort. Likewise the artichoke recipe may well work in a restaurant kitchen, but its a huge waste of time at home. The problem seems to be that the book was not written with the home kitchen in mind and could not have been tested before hitting the press.
Though I am disappointed I'm cooking that braised pork belly for company again this weekend! And I will still play around with other recipes. I'm sure there are more hits in there, just not the treasure trove I expected.
3 of 3 people found the following review helpful.
Just what an aspiring chef needs.
By T. Kanjo
i use recipes for one reason only. To get an idea of what goes well with what, an idea of the proportions and then throw them away. Explains why I cannot bake a cookie! This book is exactly what I am looking for. Chef Colicchio explains the how and why of cooking techniques so you can create your own meals. I have been practicing on my neighbors and have made more progress in my cooking in the last 3 months than I have in 3 years. For those who need more direction, there are some great recipes in here, but I find this an invaluable resource in my kitchen. I also purchased the Top Chef book How to Cook Like a TopChef but find it disappointing.
If you are interested in learning how to cook, not what to cook, this is the book for you. The book covers techniques, how to buy ingredients, encourages experimentation, and provides a foundation from which many delicious meals will sprout. Take the advice of the author and go to a local market and buy what looks good. I have been doing this without any idea of what I was going to end up with and have yet to be disappointed. You will learn how to roast, braise, and blanch. He covers the basics of making sauces, vinegarettes, stock, roasted tomatoes and so on. Once you study this book, you will no longer need another cookbook. All you will need is some idea of what ingredients you want to eat and will have the ability to create incredible meals with sound techniques.
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