{"product_id":"think-like-a-chef-25th-anniversary-edition","title":"Think Like a Chef, 25th Anniversary Edition","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTom Colicchio\u003c\/b\u003e is an 8-time James Beard Award-winning chef and the owner of Crafted Hospitality, which includes New York City's Craft, Temple Court, and Vallata; Las Vegas' Craftsteak; and Small Batch in Garden City, New York. Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent restaurants including The Quilted Giraffe and Gotham Bar \u0026amp; Grill before opening Gramercy Tavern in 1994 and Craft in 2001. A vocal and outspoken social justice advocate, Tom executive produced the 2013 documentary \n\u003ci\u003eA Place at the Table\u003c\/i\u003e, and through extensive work in our nation's capital, he has established himself as the leading \"Citizen Chef\" advocating for a food system that values access, affordability, and nutrition over corporate interests. Tom is the head judge and executive producer of the Emmy-winning Bravo hit series, \n\u003ci\u003eTop Chef\u003c\/i\u003e, and he is a frequent contributor on several television shows and networks. Tom lives in Brooklyn with his wife and their three sons.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChef, restaurateur, and television personality Tom Colicchio celebrates the 25th anniversary of his first cookbook with a stunning anniversary edition featuring a new author's note\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eA groundbreaking volume when it was first published in 2000, \n\u003ci\u003eThink Like a Chef\u003c\/i\u003e is the perfect manual for a new generation of culinary professionals and passionate cooks everywhere. In this beloved classic, Tom uses simple steps to deconstruct a chef's creative process, making restaurant-style meals easily accessible to any home cook. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThink Like a Chef\u003c\/i\u003e starts with the essential techniques that form the basis of any chef's repertoire: roasting, braising, sautéing, and making stocks and sauces. Tom introduces building-block ingredients, like roasted tomatoes and braised artichokes, and shows how to use them in a variety of ways, from an easy vinaigrette to a caramelized tomato tart. In a section called Trilogies, Tom combines three basic ingredients to present several recipes, with one dish that's quick and other dishes that are increasingly more involved. As he says, \"Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of its parts,\" and you'll agree once you've tasted the \n\u003cb\u003eRagout of Asparagus, Morels, and Ramps\u003c\/b\u003e or the \n\u003cb\u003eBaked Free-Form 'Ravioli'\u003c\/b\u003e--both dishes made with the same trilogy of ingredients. The final section of the book offers simple recipes--from \n\u003cb\u003eZucchini with Lemon Thyme\u003c\/b\u003e to \n\u003cb\u003eRoasted Endive with Whole Spices\u003c\/b\u003e to \n\u003cb\u003eBoulangerie Potatoes\u003c\/b\u003e--for components that can be used in endless combinations. \n\u003cp\u003e\u003c\/p\u003eIllustrated with glorious photographs, \n\u003ci\u003eThink Like a Chef\u003c\/i\u003e offers a master class from one of America's most celebrated chefs.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2025 pg. 82 (EAN 9798217034888, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Colicchio, Tom\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-21\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Methods|General|Cooking|Reference\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.46 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9798217034888\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9798217034888\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51154266292502,"sku":"SP-9798217034888","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9798217034888_spiral.png?v=1774939932","url":"https:\/\/lusper.myshopify.com\/products\/think-like-a-chef-25th-anniversary-edition","provider":"Lusperbooks","version":"1.0","type":"link"}