Download Think Like a Chef by Tom Colicchio PDF

By Tom Colicchio

With Think Like a Chef, Tom Colicchio has created a brand new type of cookbook. instead of checklist a chain of eating place recipes, he makes use of basic steps to deconstruct a chef's artistic approach, making it simply to be had to any domestic cook.

He begins with suggestions: what is roasting, for instance, and the way do you do it within the oven or on best of the range? He additionally will get you happy with braising, sautéing, and making shares and sauces. subsequent he introduces easy "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you the way to exploit them in quite a few methods. So these effortless roasted tomatoes will be changed into whatever from a French dressing to a caramelized tomato tart, with many scrumptious innovations in between.

In a piece referred to as Trilogies, Tom takes 3 materials and places them jointly to make one dish that is speedy and different dishes which are an increasing number of concerned. As Tom says, "Juxtaposed in attention-grabbing methods, those components end up that the total will be more than the sum in their parts," and you may agree as soon as you might have tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- either dishes made with an identical trilogy of ingredients.

The ultimate part of the books bargains easy recipes for elements -- from zucchini with lemon thyme to roasted endive with complete spices to boulangerie potatoes -- that may be utilized in unending combinations.

Written in Tom's hot and pleasant voice and illustrated with wonderful pictures of comprehensive dishes, Think Like a Chef will convey out the grasp chef in we all

Show description

Read Online or Download Think Like a Chef PDF

Best regional & international books

Deliciously Irish: Recipes inspired by the rich history of Ireland

Ireland's wealthy culinary background is being rediscovered and the rustic is quickly turning into one among Europe's most enjoyable nutrition locations. Irish foodstuff has continually been regarded as rustic and filling - the type of stuff to get you thru a chilly wintry weather - yet you'll now discover a new strand of cooking nonetheless according to Ireland's rural historical past yet with a contemporary twist.

The Dining Nobility: From the Burgundian Dukes to the Belgian Royalty

Featuring a rare glimpse into the eating rooms of Belgian the Aristocracy from the center a while to fashionable occasions, experts within the box speak about gastronomy and festive tradition in a ancient and sociological context. This gorgeous paintings presents insights into either the culinary proclivities and table manors of those epic gourmands, answering such questions as What was once the day-by-day menu of the dukes of Burgundy?

Extra resources for Think Like a Chef

Example text

For Christmas that year I asked my mother for a Henckels knife, an extravagance at over $100, but there it was, under the tree. I use it to this day. It started to dawn on me that Evelyn’s wasn’t exactly a great restaurant, but it was a busy one, and I gradually learned the workings of a bustling enterprise, a valuable lesson. I moved on to pastry where, after turning out 1,200 corn muffins, 20 cheesecakes, and 20 lemon chiffon cakes a day, I discovered I hate to bake. And even though Evelyn’s was expanding and trying to standardize its recipes, there was room for creativity.

Using a variety of techniques, the same three ingredients can yield any number of combinations and possibilities for a great meal. The only limits are time and inclination. Next is a chapter on Component Cooking, the method by which I mix and match ingredients on the plate. To illustrate the way I think about components, I’ve focused mostly on vegetables, broken down by season, with recipes and suggested combinations. And I conclude with a short section about some Favorites, like foie gras and oysters.

I don’t sit down and “create” food combinations. In fact, the majority of food combinations “create” themselves. And I sure don’t start sitting down. I start in the marketplace, walking. On any given day, I’ll walk through the Union Square Greenmarket (although any well-stocked supermarket will do) and see what looks good. What’s abundant? What’s growing together naturally? Which herbs are peaking? Above all, what are the seasons saying? For me, and I would guess most chefs, creating begins in the marketplace.

Download PDF sample

Rated 4.84 of 5 – based on 8 votes