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  • 'Wichcraft: Craft a Sandwich Into a Meal - and a Meal Into a Sandwich

    By Tom Colicchio

    Our Price: $13.75
    • Format: Hardcover
    • ISBN-13: 9780609610510
    • Publisher: Harpercollins
    • Published: March 2009
    In 'Wichcraft,' Top Chef head judge Tom Colicchio shares the secrets of his popular chain of 'wichcraft sandwich shops with step-by-step recipes for all their best-loved offerings. From Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise to Sicilian Tuna with Fennel, Black Olives, and Lemon, ''Wichcraft' is stuffed with sandwiches that will add something special to both your lunchbox and your life. With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats, this is the book you need to bring a little magic to your kitchen.
  • Bringing It Home: Favorite Recipes from a Life of Adventurous Eating

    By Gail Simmons

    Our Price: $15.00
    • Format: Hardcover
    • ISBN-13: 9781455542208
    • Publisher: Grand Central Life & Style
    • Published: October 2017
  • Craft of Cooking: Notes and Recipes from a Restaurant Kitchen

    By Tom Colicchio

    Our Price: $18.75
    • Format: Hardcover
    • ISBN-13: 9780609610503
    • Publisher: Clarkson Potter/Publishers
    • Published: October 2003
    'I haven't tried to simplify these recipes for the sake of the home cook,' writes Colicchio (Think Like a Chef). 'Simple food doesn't mean simplistic. It requires a healthy dose of skill and hard work.' And with that caveat, he offers up 125 uneven dishes. While there are plenty of recipes that are simple to prepare, most of the book's recipes require time, patience and, occasionally, deep pockets: Duck Ham must hang in the refrigerator for three weeks; Braised Monkfish calls for 17 ingredients, three of which are sub-recipes; and foie gras and black truffles make several appearances. Colicchio is unapologetic in including 'behemoth' recipes-restaurant dishes that he admits may be out reach of most home cooks. Uncompromisingly fresh flavors are his touchstone, and squeamish cooks may find it disquieting to discover that many ingredient animals such as soft shell crabs and lobster meet their end at the cook's hand. Colicchio has subdivided the chapters into sections according to technique-roasting, sauteing, braising, pureeing, marinating. Each chapter includes ingredient portraits, as well as essays, that give a sneak peek behind Craft's doors. (While the photos throughout are nicely placed, the extreme close-up of carrots and celery on the cover is a kind of culinary Rorschach test.) The essays, though, are a jarring interlude because the book, which is written from Colicchio's point of view, suddenly does an about face by quoting the chef, and the disembodied narrator is never revealed. But will all this dampen sales? Certainly not. The Colicchio name is enough to sell this book, and the clear, simply written recipes will quell even the worst case of kitchen anxiety. Photos.
  • Eat Like a Man: The Only Cookbook a Man Will Ever Need

    By Ryan D'Agostino Esquire

    Our Price: $15.00
    • Format: Hardcover
    • ISBN-13: 9780811877411
    • Publisher: Chronicle Books
    • Published: 2011
    "A collection of food writing and 65-75 male-centric recipes for men who like to eat, cook, and talk about food. For the past three years, Esquire food editor and columnist Ryan D'Agostino has carefully developed and expanded Esquire's food coverage, adding more in-depth features and original recipes as reader response rocketed. Eat Like a Man reflects the magazine's full-throttle commitment to food and drink content as essential to the Esquire man's lifestyle. More than a recipe collection from eager contributors like David Chang, Hugh Acheson, Michael Symon, and Andrew Carmellini--or a retread of recipes from the magazine's special edition food issues--the book will be a selective collection of recipes for brunch, lunch, dinner, sides, drinks, and a few desserts, interspersed with serious essays and tangential riffs, all written by men for men in the Esquire style"--
  • Italian, My Way : More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics

    By Jonathan Waxman

    Our Price: $15.95
    • Format: Hardcover
    • ISBN-13: 9781416594314
    • Publisher: Simon & Schuster
    • Published: April 2011
    Jonathan Waxman - a father of New American cuisine and mentor to chefs like Bobby Flay - shares the spontaneous and earthy dishes that made him a Top Chef Master and culinary legend, and turned his restaurant Barbuto into a New York destination. Here, Waxman makes his rustic Italian food accessible, delicious, and a joy to prepare. It’s food you cook for friends and family with music in the background and a glass of wine in hand – fresh ravioli with pumpkin and sage, chicken al forno with salsa verde, a blueberry crisp. ITALIAN MY WAY will give you the confidence to transform simple ingredients into culinary revelations and create bold, and robust flavor without a lot of fuss. Make the perfect blistered –crust pizza and spaghetti alla caronara, the creamiest risotto with sweet peas and Parmesan, and an unforgettable grilled hanger steak with salsa piccante. Waxman breaks down the culinary lessons of Italy into plain English: you’ll sweat less in the kitchen and enjoy cooking more. With sections on Kitchen Tools and Ingredients and Cooking Methods, Sources, Index. Illus., b&w photos. 286p.
  • Think Like a Chef

    By Tom Colicchio

    Our Price: $18.75
    • Format: Hardcover
    • ISBN-13: 9780609604854
    • Publisher: Clarkson Potter / Publishers
    • Published: 2000
    Chef and co-owner of NYC's acclaimed Gramercy Tavern presents recipes, and the skills and confidence to improvise in the kitchen beyond your wildest imagination! Illustrated with appealing step-by-step photographs and glorious pictures of finished dishes - in color. 288p.
  • Think Like a Chef

    By Tom Colicchio

    Our Price: $11.50
    • Format: Oversize Paperback
    • ISBN-13: 9780307406958
    • Publisher: Potter
    • Published: November 2007
    Instructs readers in the art of cooking, beginning with techniques such as braising and making stocks and sauces, and offering advice on combining ingredients.
  • Top Chef: The Cookbook

    By Top Chef

    Our Price: $15.00
    • Format: Hardcover
    • ISBN-13: 9780811873475
    • Publisher: Chronicle Books
    • Published: 2008
  • Top Chef: The Cookbook

    By Top Chef

    Our Price: $15.00
    • Format: Hardcover
    • ISBN-13: 9780811864305
    • Publisher: Chronicle Books
    • Published: 2008
    America's fastest growing competitive competition, the competitive cooking show, was brought to national attention by Bravo's hit show Top Chef. While audiences have been watching the show for years, there was never cookbook that allowed them to make the marvelous dishes they viewed on TV. Until now! This wonderful, lavishly illustrated cookbook features more than 100 recipes and tips pulled right from the show, along with tons of behind-the-scenes photos and discussions with producers, judges, and your favorite contestants. Wrapped in a canvas dust jacket that will inspire you to cook just like the chefs on the show (as they wear canvas jackets), 'Top Chef: The Cookbook' is a cut above the rest.

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