While it does have techniques, there aren't that many. Most of them are things like braising, which are covered in many other cookbooks and not really revelatory tips.

For example, the process of braising is a common cooking method that is well-known and can be found in numerous culinary resources. It involves slowly cooking food in a small amount of liquid over low heat. This technique helps to tenderize tough cuts of meat and infuse them with flavor.

However, in this particular cookbook, the coverage of braising and other techniques may not offer anything new or unique. It might not provide any revolutionary insights or tips that would set it apart from other cookbooks on the market.

As a result, for those who are already familiar with basic cooking techniques and have a collection of cookbooks, this particular one may not be a must-have. It may not offer enough value or novelty to justify adding it to their collection.

I first became acquainted with chef Tom Colicchio through the TV show “Top Chef.” His pragmatic evaluation of the cooks’ creations, his profound knowledge, and his constructive criticism truly impressed me. Consequently, I decided to explore this book.

I have a genuine affection for this book. It imparts fundamental techniques such as roasting, braising, blanching, stock-making, and sauce-making through easily comprehensible instructions, complete with warnings about pitfalls to avoid. A plethora of “studies” or recipes are incorporated, employing these techniques. Many of them center around a specific ingredient, like mushrooms or spring vegetables. While some recipes utilize upscale ingredients that I might never use, such as lobster, there are others, like pan-roasted asparagus and roasted sea scallops with mushrooms, that I am definitely inclined to attempt.

The book is sumptuously illustrated and impeccably laid out, with Colicchio’s sage advice and tips interspersed throughout. It serves as an excellent resource for both novice and experienced cooks alike, offering valuable insights and practical guidance to enhance one’s culinary skills.

This book takes you on a journey through the processes that a chef experiences.

It commences with fundamental techniques such as braising and blanching. Subsequently, it progresses to the "Studies" section, where Colicchio commences with a basic process or ingredient, like roasted tomatoes, and then constructs upon it, employing increasingly intricate recipes.

The following section is "Trilogies," which utilizes trios of ingredients (for example, asparagus, ramps, and morels) in diverse ways. (Colicchio's motto: "If it grows together, it goes together" - thus, if you utilize seasonal ingredients, they will enhance each other.)

The book concludes with a section of seasonal recipes, or "Components," and a few of his favored recipes.

I had ambivalent feelings regarding this book. Colicchio's tone is captivating, especially when he discusses his childhood in a produce-selling/fishing family in New Jersey, and his explanations are lucid and, at times, inspiring.

Nevertheless, the majority of the recipes demand numerous steps, which immediately discourages me. (For instance, you need to prepare brown chicken stock as merely one ingredient in several of his recipes.) He employs duck, truffles, foie gras, lobster (which he suggests disassembling while they're still ALIVE) before boiling them. There were very few recipes that I would elect to prepare.

Nonetheless, it is an interesting book - I'm glad I read it, but I don't believe I will refer to it frequently.

This book was a quick read for me. I managed to finish it in a few hours, even with kids running around. Based on the previous reviews, I had expected it to be more of a regular book with some cookbook-like recipes thrown in. However, now that I've gone through it, I realize it's actually a cookbook. It's organized in a way to teach a lesson, but it's still a cookbook at its core.

There are lots of mouth-watering pictures, a plethora of recipes, and very short stories about how and why you are doing what you are doing. Each "lesson" is a quick read. The recipes look great and they help you to improve your skills and learn the craft.

I think the author did a good job in making his technique accessible to the masses. I now have a better understanding of the magic that occurs in a chef's brain, allowing him or her to look at a few ingredients and envision a complete meal. I also respect and agree with the premise of starting with the basics such as braising, blanching, etc. Just like in most complex endeavors, having a solid foundation in the basics makes all the difference.

However, I do have one complaint about this book. Perhaps it will go away if I actually cook my way through the book instead of just reading it (after all, the recipes are there for practice, not just for reading). Although I can see how a professional chef combines ingredients and techniques and the end result just seems to happen, and I understand that what's fresh at the market dictates what to make, when I get to the fresh market, I'm still overwhelmed with what to pick and what to do. Mustard greens, fresh tomatoes, turnips, carrots, lettuce, etc. What pairs better with pork? Can I put corn and turkey together? Apples and chicken? It's as if I need a color-matching wheel to pair foods together, and I didn't get that from this book. I still can't see the end result, the final product, and I always seem to end up with too many shelled peas and having to rush back for mushrooms that I didn't even think about. I know others who can easily put together meals on the fly, so maybe it's a mental block in my head. But I still find myself approaching a recipe backwards by first picking one main ingredient, then looking for something that includes it, and then hunting all over for all the other ingredients.

I did manage to put together a meal on the fly once, just as the author does and professes, and it was pure bliss. The family loved it. The ingredients were all fresh from the garden and simply prepared, and spiced up with simple additions. But don't read this book thinking it'll have "the secret." Putting these combinations together requires knowledge and experience, neither of which can be fully obtained from a book.

I firmly believe that this cookbook stands among the very best available. It offers a unique and valuable approach to cooking. What I truly appreciate about it is that it commences by teaching you the art of preparing basic items. Once you have mastered those fundamentals, it then presents you with a plethora of recipes that build upon and expand those basics. This not only provides you with a wide range of options but also encourages and empowers you to experiment freely in the kitchen.

For instance, I make use of the chicken recipe from this cookbook on a regular basis, and without fail, it always turns out to be nothing short of perfect. The detailed instructions and precise measurements ensure that even an amateur cook like me can achieve outstanding results. This cookbook has truly become an indispensable companion in my culinary adventures.

I have an absolute passion for Tom!

My heart skips a beat whenever I think of him.

He is the most amazing person I know.

His smile can light up a room and his kind heart always shows in his actions.

We have so many wonderful memories together, from our adventures to just spending quiet moments chatting.

I can't imagine my life without him in it.

He means the world to me and I will always cherish our relationship.

No matter what challenges come our way, I know we can face them together because I have complete faith in him.

I truly <3 Tom with all my heart!

Tom,

You are truly an amazing cook. Every time you prepare a meal, it's like a work of art. The way you combine flavors and create delicious dishes is simply outstanding. I have to admit, I have a huge crush on you because of your cooking skills. It's not just the food that tastes great, but the effort and love you put into it. You can cook for me anytime, and I will be more than happy to enjoy your wonderful creations. I can't wait for the next time you whip up something in the kitchen. Maybe we could even cook together sometime and share our love for food.

Crush.

Good lessons on basic essential techniques are truly valuable. They provide a solid foundation for further learning and growth. Right from the start, I was able to learn some really good stuff. These lessons covered a wide range of fundamental skills that are necessary in various aspects of life. Whether it's in the field of work, hobbies, or personal development, having a good understanding of basic essential techniques is crucial. I found that the way the lessons were presented was clear and easy to follow. The instructors were knowledgeable and experienced, which made the learning process even more enjoyable. I'm confident that the things I've learned will be of great use to me in the future. I look forward to applying these skills and continuing to expand my knowledge in this area.

I purchased this book as it was recommended in numerous articles and blogs that I had perused. I have a great interest in other chefs sharing their viewpoints on what it means to "think like a chef". I had never watched Top Chef and knew very little about Tom Colicchio, so I approached this book as someone who had not previously heard any of his thoughts.

The author comes across as an amiable individual who has a passion for food. His stories of childhood and restaurant experiences were enjoyable to read.

Early in the preface of the book, the author states: "I would struggle to understand what a recipe was telling me, then put it away and start. Understanding the whole felt more important than carefully following each step." This statement piqued my interest as I thought that perhaps he would break down each of his recipes in the book and enable the reader (without struggle) to understand the recipe well enough to (at least eventually) put it aside and cook independently.

The author also makes the comparison between cooking and learning a language, stating that cooking is a craft that begins with technique, similar to learning a new language. I agree with the first sentence and the general comparison. However, my mistake was assuming that this book might offer the average home cook some insights into how a chef thinks. The author's examples of learning terms like "beurre fondue" and ingredients such as morels and ramps as part of that language learning reinforce that this book is more suitable for those looking to enter professional cooking or those who plan to cook more often from fancy restaurant cookbooks.

Learning the author's perspective on this particular level of cooking was actually less interesting to me at the moment, but perhaps I can still glean some insights.

The author goes on to describe roasting, stating that it is cooking with dry heat, traditionally over or in front of an open flame. He also differentiates between oven roasting and pan roasting, preferring pan roasting as it allows for a more immediate transformation and provides audible, visual, and tactile cues. However, I find it hard to believe that I'm the only one wondering about the difference between pan roasting and pan frying.

The reader would struggle to think like a chef if he/she didn't know how to make those judgment calls. To me, those judgment calls are what enable someone to increase their level of competence. For example, how do I know when something is cooked sufficiently? How do I determine if what I have on hand is a reasonable substitute for a missing ingredient? What is the margin of error for a particular measurement?

It didn't seem to me that these insights were clearly explained. Additionally, I am cautious of people using absolute terms like "always" and "never". For instance, the author says "you should always heat the pan to a medium heat before adding the food", but in some cases, starting in a cold pan may be preferable.

In case this review gives the impression that I disliked the book, that's not the case. I was disappointed that it didn't live up to its title for me. As a book of restaurant-type recipes, it was okay. If you have the budget for lobster stock, all the better. The section on trilogies was probably the most interesting as the author showed how different dishes can be created using the same key ingredients.

All in all, I really wish Tom Colicchio had shared more of his thinking as he seems to know a great deal about cooking. Maybe that's too much to expect for a $25 book.

This is truly a remarkable guide that offers essential techniques and a more thoughtful approach to looking at individual ingredients.

It provides valuable insights and knowledge that can enhance one's cooking skills and understanding of the culinary world.

The author has done an excellent job of presenting the information in a clear and accessible manner, making it suitable for both beginners and experienced cooks alike.

I am particularly excited to try some of the recipes included in the book.

Not only do they sound delicious, but they also seem to be designed to help the reader develop their own cooking style and creativity.

As the book intends, I hope to reach a point where I no longer need to rely on the recipes but can instead use the techniques and knowledge I have gained to create my own unique dishes.

This guide is a must-have for anyone who has a passion for cooking and wants to take their skills to the next level.

This is truly a great read.

It is so well put together, presenting a nice mix of Tom's life history intertwined with food.

It shows how his approach has evolved over the years and offers a practical guide for understanding primary techniques.

It also teaches how to build outward from a single ingredient to a plated meal.

Yes, it does contain recipes within it, but its greatest value lies in the fact that it has continued my growth as a chef by giving me different perspectives and approaches.

It has broadened my horizons and made me think differently about the art of cooking.

I highly recommend this book to anyone who has a passion for food and wants to take their culinary skills to the next level.

It is not just a cookbook, but a source of inspiration and knowledge that will keep you engaged from start to finish.