Subscribe to the Random House What's New Newsletter.
Your Email Address:
Subscribe with web-based news readers.
Click your choice:
Tom Colicchio
Subscribe to our RSS/XML feed with web-based news readers.
Click your choice:
author spotlight
TOM COLICCHIO was named Best New Chef by Food & Wine before opening the acclaimed Gramercy Tavern in 1994. He received the 2000 James Beard Award for Best Chef in New York City and for Best General Cookbook in 2001 for his first book, Think Like a Chef. His groundbreaking restaurant, Craft, was awarded three stars by the New York Times and named the James Beard Foundation’s Best New Restaurant in America in 2002. The Craft restaurant family has grown to include Craftbar, Craftsteak, and ’wichcraft sandwich shops in New York City, San Francisco, and Las Vegas. Colicchio is also the... Read More
- share:
- (what's this?)
author bookshelf
|
||||
Format: Hardcover, 208 pages
On Sale: March 31, 2009
Price: $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... Read more >
|
||||
Format: Trade Paperback, 272 pages
On Sale: November 13, 2007
Price: $22.50
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... Read more >
|
||||
Format: Hardcover, 272 pages
On Sale: October 28, 2003
Price: $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... Read more >
