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Think Like a Chef: A Cookbook [Paperback] Colicchio, Tom-
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Standort: Indian Trail, North Carolina, USA
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eBay-Artikelnr.:126966486642
Artikelmerkmale
- Artikelzustand
- MPN
- 9780307406958
- Brand
- Clarkson Potter
- Style
- ABIS_BOOK
- Color
- Multicolor
- ISBN
- 9780307406958
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0307406954
ISBN-13
9780307406958
eBay Product ID (ePID)
61647129
Product Key Features
Book Title
Think like a Chef : a Cookbook
Number of Pages
272 Pages
Language
English
Topic
Regional & Ethnic / American / General, Methods / General, General, Courses & Dishes / General
Publication Year
2007
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
30.9 Oz
Item Length
10 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
Reviews
& " 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 From the Hardcover edition., " 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 "From the Hardcover edition.", "InThink 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 From the Hardcover edition., "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 From the Hardcover edition., "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 "From the Hardcover edition.", "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
Dewey Edition
21
Dewey Decimal
641.5
Synopsis
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., 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, sauteing, 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. "From the Hardcover edition.", 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, saut ing, 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., The chef and co-owner of New York's acclaimed Gramercy Tavern presents not just recipes, but rather the skills and confidence to improvise in the kitchen, the surest path to creating true culinary magic. Colicchio's goal is to give readers the confidence to walk through markets without a recipe, understand the potential of ingredients, and use time-honored techniques and solid skills to produce fantastic meals. 125 color photos.
LC Classification Number
TX651.C64 2007
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- m***d (10)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat condition and great price!
- o***r (261)- Bewertung vom Käufer.Letzter MonatBestätigter KaufAs described. Thanks.
- g***e (6222)- Bewertung vom Käufer.Letzter MonatBestätigter Kaufgood service