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

  • Duck ham

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

    • Categories: Appetizers / starters; Cooking ahead
    • Ingredients: kosher salt; duck breasts; thyme; black peppercorns; bay leaves
    • Accompaniments: Herb salad
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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.

  • Sautéed spinach

  • 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.

  • Farro

    • twoyolks on February 27, 2023

      Simple but quite tasty. It can work well as a light main course too.

  • 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.

    • Acarroll on July 07, 2022

      So tasty! A little time consuming with all the batches. Served with the roasted apples.

  • Pan-roasted apples

    • Acarroll on July 07, 2022

      Delicious. Served with pain perdu.

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