Description

Book Synopsis
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

Think Like a Chef

    Product form

    A Paperback / softback by Tom Colicchio

    £18.99

    Includes FREE delivery

    Order before 4pm today for delivery by Thu 3 Sep 2026.

    2 in stock

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Think Like a Chef by Tom Colicchio

      Book details

      Publisher Penguin Random House Group
      Imprint Random House Inc
      Published 13 November 2007
      ISBN-13 9780307406958
      978-0307406958
      ISBN-10 0307406954
      Also in:
      Cookery dishes and courses / meals General cookery and recipes National and regional cuisine

      Description

      Book Synopsis
      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

      Recently viewed products

      © 2026 Book Curl

        • American Express
        • Apple Pay
        • Diners Club
        • Discover
        • Google Pay
        • Maestro
        • Mastercard
        • PayPal
        • Shop Pay
        • Union Pay
        • Visa

        Login

        Forgot your password?

        Don't have an account yet?
        Create account