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  • Think Like a Chefby Tom Colicchio

    Crown Publishing Group 2012; US$ 24.00

    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... more...

  • Craft of Cookingby Tom Colicchio

    Crown Publishing Group 2012; US$ 37.50

    From Tom Colicchio, chef/co-owner of New York?s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York?s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated... more...

  • Italian, My Wayby Jonathan Waxman; Tom Colicchio

    Simon & Schuster 2011; US$ 32.00

    Simple. Seasonal. Inspired. A father of New American cuisine and mentor to chefs like Bobby Flay, Jonathan Waxman introduced a new generation to the pleasures of casual food by shining a spotlight on seasonal produce. Now, in Italian, My Way, he shares the spontaneous and earthy dishes that made him a Top Chef Master and culinary legend, and... more...

  • 'wichcraftby Tom Colicchio; Sisha Ortuzar

    Crown Publishing Group 2010; US$ 27.50

    Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother?s sandwich. With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef , Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of... more...

  • Try This at Homeby Richard Blais; Tom Colicchio

    Crown Publishing Group 2013; US$ 30.00

    From Bravo?s Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef. A new way to make a dish is always... more...

  • The Oxford Companion to Beerby Garrett Oliver; Horst Dornbusch; Tom Colicchio

    Oxford University Press, USA 2011; US$ 34.99

    For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry. The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written... more...

  • Le Pigeonby Gabriel Rucker; Meredith Erickson; Lauren Fortgang; Andrew Fortgang; Tom Colicchio

    Ten Speed Press 2013; US$ 40.00

    This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant.      In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and... more...

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