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Craft of Cooking: Notes and Recipes from a Restaurant Kitchen: A Cookbook

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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 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. So in March 2001 he opened a new restaurant, Craft, that offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people's ideas of what "restaurant food" should be like. Craft of Cooking leads you through Colicchio's thought process in choosing raw materials--like what to look for in fresh fish, or how to choose the perfect mushroom--to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features "Day-in-the-Life-of-Craft" portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. 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.


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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 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. So in March 2001 he opened a new restaurant, Craft, that offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people's ideas of what "restaurant food" should be like. Craft of Cooking leads you through Colicchio's thought process in choosing raw materials--like what to look for in fresh fish, or how to choose the perfect mushroom--to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features "Day-in-the-Life-of-Craft" portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. 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.

30 review for Craft of Cooking: Notes and Recipes from a Restaurant Kitchen: A Cookbook

  1. 4 out of 5

    Victoria

    Simply scrumptious recipes. Especially the deserts chapter. Also mushroom chapter and the oodles of veggie recipes. There’s something for every palate.

  2. 5 out of 5

    Timm Higgins

    Another great book from Chef Colicchio. Please try and avoid the "too complicated" or "to fussy" reviews. These are the same people that would rather stuff over processed box food down their gullet in record time - than to take the time to I don't know - eat well. It really frustrates me to see people who either refuse to cook or claim that they don't have 'time' - to this I call bullshit. Make the time - it's really not that hard. And everyone of the recipes are approachable, for godsakes take Another great book from Chef Colicchio. Please try and avoid the "too complicated" or "to fussy" reviews. These are the same people that would rather stuff over processed box food down their gullet in record time - than to take the time to I don't know - eat well. It really frustrates me to see people who either refuse to cook or claim that they don't have 'time' - to this I call bullshit. Make the time - it's really not that hard. And everyone of the recipes are approachable, for godsakes take time to actually cook something - instead of ordering out every night - or going through your local McD's or whatever drive through on your way home. This is why we're a fat over coddled nation, the myth that there just isn't time too cook and to feed yourself and your family right.

  3. 5 out of 5

    Fing Fong

    Ignore the crappy reviews from overmatched Top Chef fans. This is a serious cookbook for serious books, not Sandra Lee housewives and William Sonoma pour from a jar Henry's. FTS! Ignore the crappy reviews from overmatched Top Chef fans. This is a serious cookbook for serious books, not Sandra Lee housewives and William Sonoma pour from a jar Henry's. FTS!

  4. 4 out of 5

    Sylvia Williams

    It has some interesting recipes but none that I will make. I wish I had bought the actual book (not Kindle) so I could give it to someone who would appreciate it more.

  5. 4 out of 5

    Janet Haliscak

    This review has been hidden because it contains spoilers. To view it, click here. Not relevant to my life style and I am an experienced cook.

  6. 5 out of 5

    Rachel C.

    This book is a better biography of Craft the restaurant than it is a cookbook. Although I wouldn't like to be as limited in my repertoire as Colicchio is in this restaurant, I do agree with his food philosophy in general - seasonality, simplicity, etc. I don't think I'll be attempting any of the recipes in the meat and fish sections. (Colicchio sets some recipes out as "restaurant" recipes, including those that involve an entire suckling pig or an entire baby lamb, but almost all of them are comp This book is a better biography of Craft the restaurant than it is a cookbook. Although I wouldn't like to be as limited in my repertoire as Colicchio is in this restaurant, I do agree with his food philosophy in general - seasonality, simplicity, etc. I don't think I'll be attempting any of the recipes in the meat and fish sections. (Colicchio sets some recipes out as "restaurant" recipes, including those that involve an entire suckling pig or an entire baby lamb, but almost all of them are complicated and fussy.) I did like the vegetables section and the grains and beans section. I think they will be the most useful to me, as well as to the average amateur.

  7. 4 out of 5

    False

    I appreciate his food philosophy of the freshest foods prepared in the simplest manner to let their own nature shine through. However. This cookbook is for someone a step or two beyond the home cook: who has access to the farmer's market or seafood specialist or butcher. Who has the time to stir something for 40 minutes or bake for hours. And somehow I doubt I will ever prepare sea urchin or sweetbreads or tripe. I am saving his recipe for steamed lemon pudding to give it a go. I do like Chef To I appreciate his food philosophy of the freshest foods prepared in the simplest manner to let their own nature shine through. However. This cookbook is for someone a step or two beyond the home cook: who has access to the farmer's market or seafood specialist or butcher. Who has the time to stir something for 40 minutes or bake for hours. And somehow I doubt I will ever prepare sea urchin or sweetbreads or tripe. I am saving his recipe for steamed lemon pudding to give it a go. I do like Chef Tom. It was an interesting read, but it wouldn't be an active tool for my cooking choices.

  8. 4 out of 5

    David

    A great cookbook, very approachable. Simple ingredients with simple instructions. I highly recommend this book for the home chef that has a basic understanding of cooking techniques, this is not a learn to cook book nor is it intended for a professionally trained chef (though they may be stealing some of Chef Colicchio's recipes). If you want to put a few recipes in your arsenal to wow your guests this is the book for you. A great cookbook, very approachable. Simple ingredients with simple instructions. I highly recommend this book for the home chef that has a basic understanding of cooking techniques, this is not a learn to cook book nor is it intended for a professionally trained chef (though they may be stealing some of Chef Colicchio's recipes). If you want to put a few recipes in your arsenal to wow your guests this is the book for you.

  9. 4 out of 5

    Joy

    Refreshingly straightforward for a restaurant-related cookbook, in spite of being explicitly aimed at "skilled amateur, or enthusiastic hobbyist." I am neither, but felt like I could take most of the recipes on and complete them successfully. Best of all, Tom Colicchio's deep love and respect for good food shines through every page. Refreshingly straightforward for a restaurant-related cookbook, in spite of being explicitly aimed at "skilled amateur, or enthusiastic hobbyist." I am neither, but felt like I could take most of the recipes on and complete them successfully. Best of all, Tom Colicchio's deep love and respect for good food shines through every page.

  10. 4 out of 5

    Michael Patterson

    First saw this book and ran from it - I knew it would change my relationship with food and cooking. A month later I purchased it and I was correct - it did everything I thought it would do. And this was before all the cooking shows hit the airwaves.

  11. 5 out of 5

    Lori

    Getting ready for more Top Chef!, and I'm bringing this book over Matt -- I wondered what Mr. Colicchio looked like with hair, and now I've seen. Tried as hard as I could to pick out a recipe to work from - to no avail. Getting ready for more Top Chef!, and I'm bringing this book over Matt -- I wondered what Mr. Colicchio looked like with hair, and now I've seen. Tried as hard as I could to pick out a recipe to work from - to no avail.

  12. 4 out of 5

    Renee

    Again, another book full of Colicchio's great ideas on the simplicity of food... ruined by recipes of complicated ingredients and time-consuming preparations. Again, another book full of Colicchio's great ideas on the simplicity of food... ruined by recipes of complicated ingredients and time-consuming preparations.

  13. 4 out of 5

    LaLa

    Maybe I didn't spend enough time with this, but it mostly seemed to be about finesse, recipes for roasting meat and produce perfectly. I'm not that interested in perfection I guess.... Maybe I didn't spend enough time with this, but it mostly seemed to be about finesse, recipes for roasting meat and produce perfectly. I'm not that interested in perfection I guess....

  14. 4 out of 5

    Peter

  15. 5 out of 5

    Chiemi Karasawa

  16. 4 out of 5

    Bill Benedict

  17. 5 out of 5

    Robert Smoot

  18. 5 out of 5

    Kristine Messick

  19. 4 out of 5

    JT Neville

  20. 5 out of 5

    Daniel Rich

  21. 4 out of 5

    Renee

  22. 5 out of 5

    Joshua

  23. 5 out of 5

    Joe Wiktorek

  24. 4 out of 5

    Abbott

  25. 4 out of 5

    Scott

  26. 4 out of 5

    Fiona

  27. 4 out of 5

    Stacey Ballis

  28. 4 out of 5

    Kz

  29. 4 out of 5

    Anna

  30. 5 out of 5

    Emily Walker

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