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Think Like a Chef
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 wi...more
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 wi...more
Hardcover, 272 pages
Published
October 31st 2000
by Clarkson Potter
(first published 2000)
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To my friends and schoolmates who wonder how i know what i know about cooking:
this book came to me as a present from my brother-in-law, who, when we are not arguing over baseball and politics, fight over how to properly braise a roast. i'll only concede defeat in the latter.
Collicchio runs the gammut on basic techniques to roast, braise, and blanch foods, as well as utilizing in-season vegetables and unlikely cuts of meat. he elucidates on some great base-recipes for vingarettes, fondues, and so...more
this book came to me as a present from my brother-in-law, who, when we are not arguing over baseball and politics, fight over how to properly braise a roast. i'll only concede defeat in the latter.
Collicchio runs the gammut on basic techniques to roast, braise, and blanch foods, as well as utilizing in-season vegetables and unlikely cuts of meat. he elucidates on some great base-recipes for vingarettes, fondues, and so...more
This book has a lot of good cooking lessons and tips. I take issue, however, with cookbooks that feature ingredients that I am unable to get in Wisconsin. The recipes for salsify, ramps, and duck ham all look very tasty, but I'd have a very hard time obtaining those ingredients.
I did make one recipe from this book-- the "diced potato-leek soup", and it did not turn out well. It was due to my not cooking the bacon correctly. I ended up having to throw the whole pot of soup away and heating up a...more
I did make one recipe from this book-- the "diced potato-leek soup", and it did not turn out well. It was due to my not cooking the bacon correctly. I ended up having to throw the whole pot of soup away and heating up a...more
Speaking for myself, a decent baker and fledgling (read bungling) cook, I found this book to be both entertaining and educational. Even as the tough critiquing Head Judge of the reality cooking show Top Chef, restaurateur Tom Colicchio is known for his sage-like comments and straight shooting advice, which is found here in abundance.
The book begins with an introduction, explaining why he includes basic definitions and techniques, and doesn't apologize for the lack of a thousand and one recipes....more
The book begins with an introduction, explaining why he includes basic definitions and techniques, and doesn't apologize for the lack of a thousand and one recipes....more
This is less a cookbook, more a series of introductory lectures on how to cook. Colicchio is a thoughtful and compassionate educator, concerned for the reader to really understand why he does what he does, and there is a warm intimacy to the book that makes it a pleasure to read from cover to cover. Colicchio is adamant about explaining a variety of basic techniques before offering recipes to readers, and it really inspires confidence that anyone who dedicates a little time and effort can create...more
Even though Tom can be a one trick pony(by cooking everything with thyme and butter) this guy can cook.
This is a MUST have book for any serious home cook. It taught me how to compose dishes and the basics of restaurant technique.
This is a MUST have book for any serious home cook. It taught me how to compose dishes and the basics of restaurant technique.
This is NOT a cookbook (yes, it has recipes in it . . . but that's not the point). For those of you who can follow recipes well, but need help taking your cooking to the next level -- where you can start creating meals 1) based on what you have available or what looks fresh, and 2) without a set recipe -- this is a good starting point. Cooking should be more organic and less chemistry, and this books helps you "think" in a more freestyle/improv way. Of course the only way to really learn improv...more
This book walks you through the processes a chef goes through. It begins with basic techniques - braising, blanching, etc., then goes on to "Studies," in which Colicchio starts with a basic process/ingredient, like roasted tomatoes, and then builds from there, using increasingly complex recipes. The next section is "Trilogies," which uses trios of ingredients (e.g., asparagus, ramps, and morels) in different ways.("Colicchio's motto: "If it grows together, it goes together" - so if you use ingre...more
This book was a quick read for me. I made it through, with kids around, in a few hours. Based on previous reviews I thought it was more of a book, with some cookbook type recipes thrown in. Now that I've been through it, it's a cookbook, organized to teach a lesson, but still a cookbook. Lot's of mouth watering pictures, plenty of recipes, and very short stories on how and why you are doing what you are doing. Each "lesson" is a quick read. The recipes look great, and help you to hone your skill...more
I would say, that other than "Cooking By Hand" by Bertolli, this book has influenced my cooking style more than any other book I've ever read. The reason for this is simple . . . it teaches you to do exactly what the title says.
The entire book is technique driven, not recipe driven. This isn't really a book you can pick up and look up say, "lobster" and just jump in and make the recipe. You need to read the entire first part of the book on cooking techniques so that when Tom tells you to "pan r...more
The entire book is technique driven, not recipe driven. This isn't really a book you can pick up and look up say, "lobster" and just jump in and make the recipe. You need to read the entire first part of the book on cooking techniques so that when Tom tells you to "pan r...more
I first learned about chef Tom Colicchio from the TV show “Top Chef.” I liked his pragmatic appraisal of the cooks’ creations, his knowledge, and his constructive criticism. So I thought I’d check out this book.
I really like this book. It teaches you basic techniques like roasting, braising, blanching, stock-making, and sauce-making in easy-to-read and understand instructions, including pitfalls to avoid. A number of “studies” or recipes are included using the techniques, many focusing on a part...more
I really like this book. It teaches you basic techniques like roasting, braising, blanching, stock-making, and sauce-making in easy-to-read and understand instructions, including pitfalls to avoid. A number of “studies” or recipes are included using the techniques, many focusing on a part...more
My feelings about Tom Colicchio were not warm and fuzzy when I first opened this book. I've seen him only as the kind of jerky head judge on Top Chef. This book has given me a lot of respect for him, and it really is what it says it is--a book of technique and ideas to use as a spring board for your own creations. Highly recommended.
I really like Tom Colicchio, so I was excited to pick up a used copy of this book. It falls in to a long line of books that combine memoirs with recipes, but I really appreciate Tom's views on food and cooking. As an amateur chef myself, I believe cooking is more than just recipes. I love good food, good ingredients, and making cooking an experience, not just an exercise. These are all views that Tom has, as well, and it really comes across in this book. Don't confuse him with a lot of the other...more
Interesting read by one of the Top Chef judges; I had no idea of his extensive cooking background. Some neat stuff about his cooking philisophy, how to become intuitive and letting the ingredients dictate what you make, rather than recipes.
Really enjoyed this book as an intro to cooking. I've picked up everything I know as I've gone along, but the explanations for certain techniques were really great. Simple, easy to follow, and pretty inclusive.
Aug 08, 2012
Josh Hamacher
rated it
3 of 5 stars
·
review of another edition
Shelves:
food-and-drink
Normally I don't bother rating or reviewing cookbooks, but this one had enough commentary that I figured I would. Nothing groundbreaking, but some good recipes and Colicchio has a good attitude towards food and cooking.
I appreciate his viewpoint. High quality ingredients. Interesting matches. Seasonal eating. Simplicity. But. It costs a lot to achieve. So not a cookbook I can use, but I liked reading it.
I love Tom on "Top Chef," so I was interested to see what he had to say about cooking. The book offers good, basic information on fine cooking and a number of tempting recipes.
i read through the bulk of the text, and while i can't say i've prepared every recipe - or in the proper order, for that matter - (and i'm a vegetarian, for pete's sake), i will say the chapter on mushrooms changed my life. i have made mushrooms every single week, for weeks on end now, and i will never turn back from colicchio's method of preparation. the cleaning, well, i'm not peeling them with a paring knife every time (i tried once - not worth the effort); i simply give them a quick wipe. bu...more
I really enjoy reading about chefs and "how" they do what they do, not just their recipes. So, I was hopeful for this book. I did like it, but it was too simplified. Tom highlighted a few of his favorite flavor combinations and then focused on how he uses those in "expanded" ways, but, overall, I don't think he taught me how to think like a chef.
Enjoyable read, but I didn't learn that much and the recipes are not ones that I want to run out and make, and there are not that many in the book (but...more
Enjoyable read, but I didn't learn that much and the recipes are not ones that I want to run out and make, and there are not that many in the book (but...more
Colicchio proves why he's one of America's greatest chefs. Highly recommended for anyone interested in learning amazing new recipes and some great techniques.
Illuminating book that shows the foundations of Colicchio's cooking style. Openly written and inviting.
Neither of my library systems has this. Can I borrow it from someone?
Give good basics and is down to earth on all techniques.
i <3 tom!!
Interesting stuff in this book and new ways to think about using ingredients. I do find his absolute certainty on some things (like never using high oven heat) to be wrong or at least too narrow-minded.
Oct 01, 2007
Tricia
rated it
4 of 5 stars
Recommends it for:
take your cooking to the next level
Shelves:
kitchen_library
This is a great read in addition to being a good cookbook. It teaches cooking as a series of techniques (braising, roasting, etc) rather than a process of strictly following a recipe. It will leave you more equipped to be inventive in the kitchen - to tinker with recipes and cook off the cuff with what you have on hand.
What I thought was just another glossy coffee-table cookbook to support the career of a celebrity chef turned out to be a true teaching book. The Joy of Cooking was that for me 30 years ago, but this book really addressed the imagination, creativity and seasonal aspects of thinking like a chef.
I am enjoying this book and am making my way through the roasted tomato recipes. This is not a book of recipes, however, and fans of Top Chef should note that this is a cook book about the imagination of a cook more than it is a standard cook book.
This is my favorite cookbook. From it, I learned to pan-roast vegetables to the most delicious flavor. Try the mushrooms, the asparagus ... almost anything in this book is instantly obvious, not overly step oriented and delicious.
finding very inspiration thoughts about how to think as a chef. Almost like starting from scratch... its a great read for cooks and chefs startingout in the industry... there are no rules in this book... creativity RUNS wild!
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"Okay, just add your scalbard zest and..."
WTF?
Jul 13, 2007 02:43pm