Rating: 
Summary: More than just a cook book!
Review: The thing I like most about this book is that its written in a way that makes the reader feel like their having a conversation with a good friend. The Chef starts by taking us through his learnings and experiences(I would have bought the book for this section alone, finding it interesting and entertaining) of his craft, then explains in layman's terms culinary phrases and definitions in a pleasant, easy to understand way. He then offers receipes that have few ingredients, yet turn out delicious dishes that are as appealing to the palate as they are to the eye, all while being relativly easy to prepare. I plan on buying this book for friends and family I know that have a passion for food and a desire to expand their culinary knowledge. Thank you Chef Colicchio!
Rating:
Summary: A thoughtful book for cooking creativity
Review: This book apparently, like his restaurant in New York, Craft, is for people who are curious about how to bring basic ingredient together and create dishes with complex flavors. It is perfect for home cooks who like to do experiments and develope their own recipes. The book went through a series of very useful basic cooking techniques. It highlights all the important detail if you want to bring out the maximum flavor from the ingredient. Then the author shows how he matches few seasonal ingredient together to complement each other. This book not just show you perfect recipes according to the author's taste, but give you the lead to start your own creative process to develope your own signature dishes.
Rating:
Summary: A thoughtful book for cooking creativity
Review: This book apparently, like his restaurant in New York, Craft, is for people who are curious about how to bring basic ingredient together and create dishes with complex flavors. It is perfect for home cooks who like to do experiments and develope their own recipes. The book went through a series of very useful basic cooking techniques. It highlights all the important detail if you want to bring out the maximum flavor from the ingredient. Then the author shows how he matches few seasonal ingredient together to complement each other. This book not just show you perfect recipes according to the author's taste, but give you the lead to start your own creative process to develope your own signature dishes.
Rating:
Summary: A bedtime read
Review: This book is more a bedtime read than kitchen companion. If you are the kind who is willing to stop at the grocery on the way home to look around and figure out there what to cook for dinner- you will enjoy this book. If you need a book with recipies for all occasions-it's not for you, don't buy it.
Rating: 
Summary: Starts out wonderfully, then disapoints
Review: This book starts out wonderfully, then disapoints. First let me say the book has wonderful photographs, easy to read type setting, and is a well designed book. Maybe you are like me, and find cookbooks frustrating when they go to an excess. The book's first two chapers go over in detail how to make wonderful sauces, and much more. Then the book begins to take a twist into more complex cooking. When I say complex I mean ingredients that are a bit harder to find, and recipes that are definately off the beaten path. I wish the book would have went over ways to do basic things, and how to improvise from that point. Instead it turns into very complex cooking. If you like stuff that is a beat off the beaten path this book is for you. I
Rating:
Summary: Clears up many questions
Review: This is an excellent cookbook that has a lot of very useful information in it and some tasty recipes. It, at long last, taught me how to properly cook mushrooms, and for that I am obligated to give it five stars.Now with that formality out of the way, I am free to tee off on this thing. I just made the roast duck with root vegetables and apples recipe, and it was a honking example of awful kitchen testing. The root vegetable quantities called for are probably in the region of twice as much as you need, but when they say "four turnips," just how big a turnip are we talking? Furthermore, the stuff should really be cut up into bite-sizes, but I guess he prefers to leave that up to the eater. The results on first try are edible, but so autmumal that I forbid this to be served outside of New England in a month that ends with "r"--a prohibition only hinted at in the text. The worst thing is the truth in advertising problem. The food stylist who took the pictures of the preparations took liberties with the recipes!!! Shock and horror!...The illustration for this particular recipe features ingredients not present in it (what's that leaf doing there...or the thyme?) and leaves out ingredients that should be there, and doesn't cross-hatch the duck skin, etc. etc. etc... It makes you feel unable when you just can't match the illustration no matter what you do. But these illustrations might not taste better than what the recipe says. If the book really taught you to think like a chef, it would leave no question "why?" unanswered. As it stands, this title is mostly unfulfilled...the book should be three or four times as long and explain every decision in every recipe and then it would teach you to think like a chef. As it stands, thanks for the mushroom recipe Mr. Colicchio, and enjoy the five stars.
Rating:
Summary: Clears up many questions
Review: This is an excellent cookbook that has a lot of very useful information in it and some tasty recipes. It, at long last, taught me how to properly cook mushrooms, and for that I am obligated to give it five stars. Now with that formality out of the way, I am free to tee off on this thing. I just made the roast duck with root vegetables and apples recipe, and it was a honking example of awful kitchen testing. The root vegetable quantities called for are probably in the region of twice as much as you need, but when they say "four turnips," just how big a turnip are we talking? Furthermore, the stuff should really be cut up into bite-sizes, but I guess he prefers to leave that up to the eater. The results on first try are edible, but so autmumal that I forbid this to be served outside of New England in a month that ends with "r"--a prohibition only hinted at in the text. The worst thing is the truth in advertising problem. The food stylist who took the pictures of the preparations took liberties with the recipes!!! Shock and horror!...The illustration for this particular recipe features ingredients not present in it (what's that leaf doing there...or the thyme?) and leaves out ingredients that should be there, and doesn't cross-hatch the duck skin, etc. etc. etc... It makes you feel unable when you just can't match the illustration no matter what you do. But these illustrations might not taste better than what the recipe says. If the book really taught you to think like a chef, it would leave no question "why?" unanswered. As it stands, this title is mostly unfulfilled...the book should be three or four times as long and explain every decision in every recipe and then it would teach you to think like a chef. As it stands, thanks for the mushroom recipe Mr. Colicchio, and enjoy the five stars.
Rating:
Summary: I'm sorry, I was expecting much more...
Review: This isn't a bad book, but it seemed so facinating at the book store and I had heard so many reccomendations for it I ended up being very dissappointed. Of the few recipes I've tried, they've all been good. But my problem isn't the recipes (which make up only a small part of the book) but his writing. On the back of the book it promises that Tom Collichio reveals his philosiphies on thinking like a chef in his trademark friendly and easy to read manner. He does reveal certain philosiphies (like why he never sautees mushrooms, but sears them) and even though I don't agree with some they were interesting. My problem is the "friendly" logo, which is terribly misplaced. I don't know why, but he just seems to be a kind of arrogant guy. In his descriptions of lectures he gives I understand the point he makes but he just sounds like a snob, the way he talks about questions the students ask and the way he answers them every time. This is a good, high quality and well made book written by a fine chef, but his writing just doesn't beckon you to join in. In his description of the best meal he ever had he seems to almost be mocking the reader as if he knows exactly what they're thinking and has a perfect response. Oh yeah, and he has an uncanny obsession with peanut oil, which I found a bit strange. Some professional chefs might like this but most of us casual chefs just shouldn't bother and learn how to "think like chefs" from nicer people (such as Jamie Oliver's Naked Chef books).
Rating:
Summary: Great technique book
Review: Tom Colicchio explains cooking techniques especially well. His focus on preparing the same or similar set of ingredients using different techniques nicely illustrates the different outcomes using the different techniques. His story which is interspersed throughout the book is delightful to read and even though this isn't primarily a "recipe book", the recipes included are terrific and easy enough for a scattered cook like me to follow. Far superior to the average cookbook.
Rating:
Summary: Great technique book
Review: Tom Colicchio explains cooking techniques especially well. His focus on preparing the same or similar set of ingredients using different techniques nicely illustrates the different outcomes using the different techniques. His story which is interspersed throughout the book is delightful to read and even though this isn't primarily a "recipe book", the recipes included are terrific and easy enough for a scattered cook like me to follow. Far superior to the average cookbook.
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