Craft of Cooking: Notes and Recipes from a Restaurant Kitchen by Tom Colicchio

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Notes about Recipes in this book

  • Potato gratin

    • bgood on November 03, 2010

      Classic simple gratin with no cheese. Very rich and dense

  • Pan-roasted hen of the woods mushrooms

    • lorloff on January 08, 2017

      This is an excellent mushroom recipe. Did not need as much garlic, shallots and thyme as called for. Will make again and will used left overs as a filling an omelette.

    • adrienneyoung on September 26, 2011

      quite delicious. Special.

  • Roasted beets

    • adrienneyoung on October 02, 2011

      Good, but incredibly plain. Better with lots of pepper and blood orange olive oil. I may doctor it further by adding in a sectioned seedless orange and some chopped thyme...

  • Sautéed Swiss chard

    • adrienneyoung on September 30, 2011

      really excellent. Squeeze of lemon or bit of balsamic or red wine vinegar might be a good addition.

  • Braised baby fennel

  • Braised carrots

    • twoyolks on July 24, 2017

      While many carrot recipes play up the sweetness of the carrots, this recipe enhances the savoriness of the carrots. The recipe isn't particularly sweet but the earthiness of the carrots is brought out.

  • Sautéed spinach

  • Pain perdu

    • HotGarlicCrisp on February 15, 2021

      I have taken this as one of my signature dishes for entertaining as a delightful dessert as suggested by the author. I also serve it for breakfast as the ultimate french toast. Early in the pandemic of 2020 when we used all ingredients sparingly I tried to freeze the extra batter and it freezes beautifully. To thaw, just move it to the frigid 12 hours before preparing the dish.

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  • ISBN 10 0609610503
  • ISBN 13 9780609610503
  • Published Nov 24 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

Tom Colicchio reinvented the celebrity chef book with his award-winning Think Like a Chef. Now he's doing the same thing for the restaurant book with Craft, a look at the life and dishes of his acclaimed New York restaurant.


Tom Colicchio's New York restaurant Craft is all about the food. Not food as a medium for feats of culinary sleight of hand, but foods that taste unmistakably like themselves-- only more so. This is simple food that is not simplistic, dishes whose purpose is to celebrate fresh, seasonal, usually local ingredients. Rarely do the 125 recipes in Craft require the skills of a professional chef, but they always call for the insight of someone who knows how to bring out the essential flavor and texture of top-quality ingredients.


That is what Tom Colicchio offers in Craft, along with essays that bring us behind the scenes in his restaurant, from early-morning receiving to dinner service. Like The French Laundry Cookbook, it articulates a great chef's passions and fundamental approach to the enjoyment of superb food.



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