“God, my feet are killing me”, “If that commis messes up again he’s out the door”, “Wow, who’s the new waitress”. Just some of the thoughts that probably pass through the mind of your average chef on any given day. Happily, Think Like A Chef, the first cook book published by Top Chef judge and former head honcho at New York’s Gramercy Tavern, has it’s mind on slightly higher things.
First comes some basic techniques like roasting, and in particular, braising. Then Colicchio focuses in on three of his favourite ingredients: tomatoes, mushrooms and artichokes, demonstrating how they can be used as building blocks to simple or complex dishes.Chef Tom would like to “help you trust your instincts” and “free you from the feeling that you must follow a recipe”. The book is based on Colicchio’s cooking classes and as a result has a slightly unusual format.
Next, a chapter is devoted to a number of recipes based around a trilogy of ingredients, and illustrates how the application of various methods and techniques can produce a variety of results. Further chapters on components and favourites round out the “course”.
Colicchio is, suprise suprise, of Italian extraction. His food is influenced by his early home life, so pasta features heavily. However, his professional career has seen him working alongside such diverse talents as Alfred Portale of the Gotham Bar and Grill, Thomas Keller and Michel Bras. Colicchio has taken a little from each to create his own style.
Photography is as stunning as you would expect, and looks particularly attractive on the high grade glossy paper used for the book. The design is clear and uncluttered, with an understated use of colour which gives the whole thing a very classy feel. The book is very well written, with easily followed instructions and recipes. Key recipes from the book include Braised Fresh Pork Belly, Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad and Artichoke Ravioli with Artichokes, Peas and Asparagus. The book also contains some wonderful condiments like corn relish and balsamic onion marmalade.
The unusual approach makes a welcome change from the bog standard recipe a page formula but most importantly, Colicchios passion for food and his desire to educate come through loud and clear, which makes for a highly entertaining read.
Think Like A Chef is useful not only for it’s excellent recipes, but also as a reference work for fundamental cooking techniques like stock and sauce making as well as the definitive method for braising meat fish and vegetables. Essential for all dedicated cooks.
Suitable for: Beginners, confident home cooks and professionals
Cookbook Review rating: 4 stars
Buy this book
Think Like a Chef
£16.99 Crown Publications