Bøger af Tom Colicchio

Get an unprecedented look inside the mind and kitchen of America’s top chef in this memoir and cookbook by Tom Colicchio, the multiple-James Beard and Emmy Award-winning chef, restaurateur, and television 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 make up the course of his extraordinary life. Along the way Tom reveals his struggle growing up with undiagnosed ADHD, his earliest mistakes in professional kitchens, stories from his time on Top Chef, and so much more. The recipes, which reconnect Tom to home cooking—his first love—are a combination of current Colicchio family favorites, such as Warm Eggplant Salad with Ginger, Chilis, and Fresh Herbs, and heirloom recipes passed down from Tom’s parents and grandparents, like his mother’s Crab Rice and his grandfather’s Beet Salad. 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.

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.