Think Like a Chef

May 13, 2008

Think Like a Chef by Tom Colicchio. Simple ingredients combined with professionalism that takes food to the next level of cooking. The cookbook begins with discussing basic kitchen techniques: roasting, braising, blanching, and sauce-making – things that we think we may know how to do in the kitchen, but are we doing it properly and using these techniques to our advantage for simple cooking? It includes an interesting section called “trilogy” (recipes with only three ingredients), and introduces a concept called “component cooking” (what seasonal ingredients work together). It is a compelling read and an encouraging book for experienced home cooks, but forget it if you do not like spending time in the kitchen. It is not spontaneous cooking and does take some effort and time. For the foodies in your life, it would make a great gift. To try: Fava Bean and Pecorino Salad with Prosciutto, Pan-Roasted Striped Bass, and Pan-Roasted Mushrooms.

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