| #181525 in Books | Colicchio, Tom/ Young, Catherine/ Silverbush, Lori/ Fri, Sean/ Bettencourt, Bill (PHT) | 2007-11-13 | 2007-11-13 | Original language:English | PDF # 1 | 10.00 x.61 x7.48l,1.91 | File Name: 0307406954 | 272 pages | Clarkson Potter Publishers
||2 of 2 people found the following review helpful.| It's a great way to introduce yourself to the technical|By Andrew Bonito|I refer to this book as "The Bible." I give it to everyone. It's a great way to introduce yourself to the technical, science end of cooking. If you treat it like a textbook - read do the lessons, it will give you a really fantastic base knowledge about Roasting, Braising, Satueeing, etc. Also - the re|.com |Cookbooks by chefs can be daunting. They're apt to include tricky restaurant recipes, or, alternately, watered-down "translations." Tom Colicchio, chef at Manhattan's top-rated Gramercy Tavern, has a better way. Think like a chef, he advises, and you tap
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 simpl...
[PDF.um51] Think Like a Chef Rating: 3.96 (724 Votes)
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You can specify the type of files you want, for your gadget.Think Like a Chef | Tom Colicchio. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
