Tom Colicchio's Books

Craft of Cooking

Notes and Recipes from a Restaurant Kitchen: A Cookbook

By: Tom Colicchio

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Craft of Cooking

Notes and Recipes from a Restaurant Kitchen: A Cookbook

By: Tom Colicchio

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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Page Count

274

Publisher

Clarkson Potter

Published Date

ISBN 10

0770433901

ISBN 13

9780770433901

'wichcraft

Craft a Sandwich into a Meal--And a Meal into a Sandwich: A Cookbook

By: Tom Colicchio,Sisha Ortuzar

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'wichcraft

Craft a Sandwich into a Meal--And a Meal into a Sandwich: A Cookbook

By: Tom Colicchio,Sisha Ortuzar

Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich. With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough. In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life. With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen.

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Page Count

339

Publisher

Clarkson Potter

Published Date

ISBN 10

0307885720

ISBN 13

9780307885722

Why I Cook

By: Tom Colicchio

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Why I Cook

By: Tom Colicchio

From an Emmy Award-winning celebrity chef, a cookbook that shares an exclusive look inside the mind and kitchen of the beloved restaurateur and TV personality. Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life. Now for the first time ever, Tom recounts the extraordinary personal journey that brought him from his working-class Italian background in Elizabeth, New Jersey, to the award-winning kitchens of New York City’s best restaurants, to the set of Top Chef and the stage of the Emmy Awards. Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove. From pre-dawn fishing excursions with his grandfather to running the flat-top at the snack shack of the local swim club, to finding his way as a young chef in New York City, Tom chronicles the dishes and memories that have shaped him as a person and chef. Through these meaningful dishes, gorgeous recipe shots, and images from Tom’s childhood, Why I Cook is the most personal look into Tom’s life yet.

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Page Count

373

Publisher

Artisan

Published Date

ISBN 10

1648294278

ISBN 13

9781648294273

Think Like a Chef

A Cookbook

By: Tom Colicchio

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Think Like a Chef

A Cookbook

By: Tom Colicchio

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 simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.

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Page Count

447

Publisher

Clarkson Potter

Published Date

ISBN 10

0770433898

ISBN 13

9780770433895

Why I Cook

By: Tom Colicchio

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Why I Cook

By: Tom Colicchio

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Page Count

373

Publisher

Artisan

Published Date

ISBN 10

1648294278

ISBN 13

9781648294273

'wichcraft

Craft a Sandwich into a Meal--And a Meal into a Sandwich: A Cookbook

By: Tom Colicchio,Sisha Ortuzar

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'wichcraft

Craft a Sandwich into a Meal--And a Meal into a Sandwich: A Cookbook

By: Tom Colicchio,Sisha Ortuzar

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Page Count

339

Publisher

Clarkson Potter

Published Date

ISBN 10

0307885720

ISBN 13

9780307885722

Craft of Cooking

Notes and Recipes from a Restaurant Kitchen: A Cookbook

By: Tom Colicchio

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Craft of Cooking

Notes and Recipes from a Restaurant Kitchen: A Cookbook

By: Tom Colicchio

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Page Count

274

Publisher

Clarkson Potter

Published Date

ISBN 10

0770433901

ISBN 13

9780770433901

America's Best Food Cities

By: The Washington Post,Tom Sietsema

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America's Best Food Cities

By: The Washington Post,Tom Sietsema

The Washington Post food critic’s guide to the nation’s top ten culinary capitals—plus restaurant recipes you can make in your own kitchen. Follow Tom Sietsema as he dines, drinks and browses at 271 restaurants, bars, and shops while reporting for his America’s Best Food Cities project. Along the way, he measures how each city stacks up in terms of creativity, community, tradition, ingredients, shopping, variety, and service. Sietsema offers a guidebook to his top recommendations, garnished with short descriptions of the eateries he visited, the best things he ordered in each city, and even some signature recipes from notable restaurants along his path, so that you too can make the best dishes without buying a plane ticket. Along the way he dishes out surprises and tips to satisfy the palate of every culinary adventurer. This is the ultimate guide to eating well in America’s top 10 food cities, whether you’re a resident of one of them or planning a visit. Bon appetit!

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Page Count

296

Publisher

Diversion Books

Published Date

ISBN 10

1682305414

ISBN 13

9781682305416

The Most Spectacular Restaurant in the World

The Twin Towers, Windows on the World, and the Rebirth of New York

By: Tom Roston

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The Most Spectacular Restaurant in the World

The Twin Towers, Windows on the World, and the Rebirth of New York

By: Tom Roston

An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)

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Page Count

320

Publisher

Abrams

Published Date

ISBN 10

1683356934

ISBN 13

9781683356936

You Don't Have to Be Diabetic to Love This Cookbook

250 Amazing Dishes for People with Diabetes and Their Families and Friends

By: Tom Valenti,Andrew Friedman

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You Don't Have to Be Diabetic to Love This Cookbook

250 Amazing Dishes for People with Diabetes and Their Families and Friends

By: Tom Valenti,Andrew Friedman

Introduces 250 recipes for dishes specifically created to keep the carbohydrate, sodium, and fat content as low as possible to promote healthy glucose levels without relying on sugar substitutes or other imitation products.

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Page Count

392

Publisher

Workman Publishing

Published Date

ISBN 10

0761154116

ISBN 13

9780761154112

The Last Course

A Cookbook

By: Claudia Fleming,Melissa Clark

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The Last Course

A Cookbook

By: Claudia Fleming,Melissa Clark

A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle

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Page Count

612

Publisher

Random House

Published Date

ISBN 10

0593132807

ISBN 13

9780593132807

Book's by Tom Colicchio

Craft of Cooking

Craft of Cooking

'wichcraft

'wichcraft

Why I Cook

Why I Cook

Think Like a Chef

Think Like a Chef

Why I Cook

Why I Cook

'wichcraft

'wichcraft

Craft of Cooking

Craft of Cooking

America's Best Food Cities

America's Best Food Cities

The Most Spectacular Restaurant in the World

The Most Spectacular Restaurant in the World

You Don't Have to Be Diabetic to Love This Cookbook

You Don't Have to Be Diabetic to Love This Cookbook

The Last Course

The Last Course

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