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Think Like a Chef

Think Like a Chef

List Price: $37.50
Your Price: $23.62
Product Info Reviews

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Rating: 4 stars
Summary: Think Like a Chef and Eat Like a King!
Review: A wonderful gift for any ambitious beginner cook, with the best instructions for techniques like roasting or sauce-making that I have ever seen. Mr. Colicchio seems to have made a conscious effort not to include hard-to-find ingredients, and, for the most part, also omits costly ones (except for things like lobster and some wild mushrooms) - a good move for a basic book. Most of the recipes are homey but yet sophisticated in a bistro kind of way. Who wouldn't love Polenta Gratin with Mushroom "Bolognese"? Yum. I will buy this as a holiday gift for my husband and then wait for him to give me the gift of meals cooked from it! I suggest you do the same.

Rating: 5 stars
Summary: ESSENTIAL FOR THE SERIOUS HOME COOK
Review: Few cookbooks help you to understand how to achieve real excellence; this one does. Colicchio has a profound understanding of the importance of primary materials, and he always knows how best to treat them. His short rib with pickled hot peppers is sheer genius. His maxim "what grows together, goes together" has led him to novel combinations that become perfectly natural as soon as you try them. This is not a cookbook for beginners, or for people who want step-by-step simplicity. It is a book for people who think--for those who appreciate refinement, restraint, and purity of flavor.

Rating: 5 stars
Summary: Love it, Love it, Love it!
Review: Finally, a chef who gives you credit for your own creativity! Colicchio loves food, loves the process of putting foods together. This is not just a book for seasoned cooks, but also for budding cooks, to give them the techniques necessary for a lifetime of great cooking. READ this book cover to cover, USE this book, LEARN the techniques, APPLY them to YOUR OWN cooking. While there are recipes included, they are meant as a guide. It is important to understand this. I'm so excited that I can now successfully (and repeat it successfully) SEAR anything from beef to fish!

Rating: 5 stars
Summary: Love it, Love it, Love it!
Review: Finally, a chef who gives you credit for your own creativity! Colicchio loves food, loves the process of putting foods together. This is not just a book for seasoned cooks, but also for budding cooks, to give them the techniques necessary for a lifetime of great cooking. READ this book cover to cover, USE this book, LEARN the techniques, APPLY them to YOUR OWN cooking. While there are recipes included, they are meant as a guide. It is important to understand this. I'm so excited that I can now successfully (and repeat it successfully) SEAR anything from beef to fish!

Rating: 5 stars
Summary: I love this book
Review: First let me say that the roast chicken won me over on the peanut oil issue. Peanut oil and chicken are great together! That recipe is the simplest and if you are a beginner, that is one you should try at least once! I love how simple this book is. It really inspires me to go the the grocery and just wing it. To the reviewer who found him arrogant, I say he is no more arrogant than the NY chefs I've met! At least he's willing to give away his personal point of view so we can all benefit! One other thing, for the reviewer who didn't know what to replace with what -- savoy greens can be easily replaced by other greens or some other cabbage if necessary, as are many of the ingredients. If you have questions about this, see Rose Elliot's 'The Complete Vegetarian Cuisine' -- it has full-color pages of beautiful photographs of all the exotic grains, vegetables, legumes and greens, and how to use them, so you can learn what to replace things with.

Rating: 4 stars
Summary: a wonderful resouce for veterans and novices
Review: I bought this books three days ago and was unable to put it down...I work at a cooking school and this book is in essesce what we teach to our students every time we get up to teach a class. I would reccomend this book to students and teachers alike.I reaaly liked the concepts and techniques he has chosen to highlight and he also includes some very special recipes.I know you will love this book and it offers much more than the ordinary cookbook.

Rating: 5 stars
Summary: Think Like a Chef
Review: I have been married for 31 years and I am considered to be a good cook. But this book has pulled up the blinds and thrown all the windows open and taught me everything that I haven't gleaned from all these years of following recipes! Chef Tom Colicchio is a sincere and generous teacher, and I am cheerfully working my way through his book, and I'm dazzling my family and myself all the way! If I had to give away all my cookbooks (gulp) and was only permitted to keep one, this would be the one I'd keep.

Rating: 4 stars
Summary: A Good Explanation of Techniques
Review: I tried making his "Artichokes Braised in Olive Oil and White Wine." Artichokes are hard to prepare for cooking, but the book's photographs and step-by-step illustration of the process was most helpful.

Some of the ingredients are a bit exotic, such as ramps, Savoy cabbage, morels and chanterelle mushrooms. However, in the beginning of the book, Colicchio explains that most chefs substitute ingredients freely, using what is freshest and available. I just wish he'd wrote what are good substitutes in some cases.

Rating: 4 stars
Summary: A Good Explanation of Techniques
Review: I tried making his "Artichokes Braised in Olive Oil and White Wine." Artichokes are hard to prepare for cooking, but the book's photographs and step-by-step illustration of the process was most helpful.

Some of the ingredients are a bit exotic, such as ramps, Savoy cabbage, morels and chanterelle mushrooms. However, in the beginning of the book, Colicchio explains that most chefs substitute ingredients freely, using what is freshest and available. I just wish he'd wrote what are good substitutes in some cases.

Rating: 5 stars
Summary: Read this only if you want to learn something
Review: Reading and working out of this book elevated my culinary skills to a new level.


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