Binding: Hardcover Dewey Decimal Number: 641.5 EAN: 9780609610503 ISBN: 0609610503 Label: Clarkson Potter Manufacturer: Clarkson Potter Number Of Items: 1 Number Of Pages: 272 Publication Date: October 28, 2003 Publisher: Clarkson Potter Release Date: October 28, 2003 Sales Rank: 174473 Studio: Clarkson Potter
Great
Love it! Great information for the more that just every-day cook. The detail is wonderful. This is a must.
A+ Shipment!!
The book came in perfect condition, and the shipment arrived in good time. I would buy again!
Bad Title for this book. Should be Cooking of Craft
I was very let down by Craft of Cooking: Notes and Recipes from a Restaurant Kitchen. Craft of Cooking: Notes and Recipes from a Restaurant Kitchen is mainly about how the cooking is done at Craft and has little to do with the "Craft of Cooking". I really doubt that I will ever need to know how to cook a 150 LB. lamb. Even at that the instructions are so basic as to be usless on how to break down the lamb. I would do like I think most would and leave this in the hands of my very valuable butcher. The book has an arrogance that I find very annoying and will not buy any other books by this author.
Puzzling with Possibilities
Teetering between 3-6 stars, this cookbook causes that reaction, even if among one reviewer. It is simple, plain yet sophisticated and intricate. It smacks of the intensity of French Laundry, yet doesn't have the sizzle of ingredients and new process.
Here, Colicchio submits what he cooks at home in order to teach us what to become as home wanna be chefs. Same old, same old --- best of ingredients prepared with correct technique and walla --- crafted food.
Some truly inspires --- Sturgeon wrapped in proscuitto, Lemon Steamed Pudding, Braised Striped Bass.
Yet, disappointing in that so much is likely never to hit my menus. Maybe more towards five/six for others.
A Good Restaurant Cookbook, still a bit undercooked
I anticipated many good things in this new Tom Colicchio cookbook, based on the title and the author's excellent first book, `How to Think Like a Chef'. My first surprise was that the title mislead one to think it was a general book on cooking skills. Instead, it is an exposition on the cooking at Colicchio's Manhatten restaurant Craft and the title was really a play on words. A much more accurate title would have been `Cooking of Craft'. The author does not hide this fact. In the `How to use Craft of Cooking: Notes and Recipes from a Restaurant Kitchen' section, Colicchio states clearly that the audience for the book is `a skilled amateur or enthusiastic hobbyist' where `speed and convience are probably not your first focus here'. As the content `this is a book that sets out how things are done ... Read More
