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 st...
read full description
reviews
Aug 05, 2010
Justin
rated it: 
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 ving 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 ving More...
0 comments
like
(1 person liked it)
Dec 16, 2009
Renee
rated it: 
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 s 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 s More...
2 comments
like
(2 people liked it)
Aug 01, 2011
Kurt
rated it:
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...
Mar 27, 2008
Avery
rated it: 
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.
0 comments
like
(1 person liked it)
Aug 05, 2010
Judy
rated it:
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 goe
More...
May 19, 2008
Dan
rated it:
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
More...
Nov 04, 2007
Matt
rated it:
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 tha 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 tha More...
Aug 05, 2010
Erlinda
rated it:
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 focu 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 focu More...
Jan 10, 2009
Kate
rated it:
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.
Feb 01, 2011
Catherine
rated it:
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.
Dec 28, 2009
Books n' Cooks
rated it:
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 25, 2009
Doug
rated 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.
Mar 21, 2010
Brandi
rated it:
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.
More...
Aug 05, 2010
Kelly
rated it: 
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 ther 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 ther More...
0 comments
like
(1 person liked it)
May 15, 2011
Dylan
rated it:
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.
Aug 05, 2010
Beth
rated it:
This one came in yesterday so I just started it last night. I am so glad I ordered it.
I love to cook and my favorite thing is to open the fridge, see what's on hand and come up with something good. For me, this book really does live up to its promise. It teaches you techniques and ingredients. Learn these and you'll be able to cook without recipes. Though I've got a great deal of professional kitchen experience there's always something to learn and this book has already taught me some
I love to cook and my favorite thing is to open the fridge, see what's on hand and come up with something good. For me, this book really does live up to its promise. It teaches you techniques and ingredients. Learn these and you'll be able to cook without recipes. Though I've got a great deal of professional kitchen experience there's always something to learn and this book has already taught me some
Oct 01, 2007
Tricia
rated it:
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.
Aug 14, 2008
Lynn
rated it:
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.
Jun 13, 2008
I ordered this one on line and can't wait to read it...I've looked at it a number of times, especially since the author is a judge on my all-time favorite reality show (Top chef, if you didn't know)...I was just waiting till I could find a reasonably priced used copy...Should be in this week
Sep 04, 2007
Andrew
rated it:
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.
Jul 24, 2007
Don
rated it:
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.
Aug 05, 2010
Gabriel
rated it:
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!
Aug 05, 2010
Allisonperkel
rated it:
The beginning chapter or two of this book is very well done and does have some very good advice however the later chapters tend to repeat and you get the feeling that the ghost writer just wasn't really into it.
Aug 05, 2010
Mike
rated it:
I got this for my brother,he's a great cook.This book tries to express how you think in a professional kitchen.Combining ingredients into a cohesive dish.Lots of great recipes and techniques.
Jun 06, 2011
Jason
rated it:
A superb book on technique and on the art of cooking. Instead of a litany of recipes, the author describes how to think about combinations of elements, how to improvise, and emphasizes creativity.
Jan 26, 2008
jane
rated it:
From a man who learned how to cook so he wouldn't have to use recipes. A 5 star chef. Learn about roasted tomatoes as an ingredient. Interesting to read as a book.
Dec 16, 2009
Mary
rated it:
This is a great way to look at cooking--not through recipes, but at the whole picture. Though, his whole picture includes a lot more lobster and foie gras than mine.
Aug 05, 2010
Rich
rated it:
I really liked this book. It is a lot like the food he cooks. Simple and full of flavor. He definitely succeeds in his goal for this book.
