By Tom Colicchio
With Think Like a Chef, Tom Colicchio has created a brand new type of cookbook. instead of checklist a chain of eating place recipes, he makes use of basic steps to deconstruct a chef's inventive procedure, making it simply on hand to any domestic cook.
He begins with suggestions: What's roasting, for instance, and the way do you do it within the oven or on most sensible of the range? He additionally will get you ok with braising, sautéing, and making shares and sauces. subsequent he introduces uncomplicated "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you the way to exploit them in quite a few methods. So these effortless roasted tomatoes should be become whatever from a French dressing to a caramelized tomato tart, with many scrumptious techniques in between.
In a bit known as Trilogies, Tom takes 3 materials and places them jointly to make one dish that's speedy and different dishes which are a growing number of concerned. As Tom says, "Juxtaposed in attention-grabbing methods, those materials turn out that the total may be more than the sum in their parts," and you'll agree as soon as you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- either dishes made with an identical trilogy of ingredients.
The ultimate part of the books deals uncomplicated recipes for elements -- from zucchini with lemon thyme to roasted endive with complete spices to boulangerie potatoes -- that may be utilized in never-ending combinations.
Written in Tom's hot and pleasant voice and illustrated with wonderful photos of complete dishes, Think Like a Chef will deliver out the grasp chef in we all.
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Extra resources for Think Like a Chef
Spray again. Place in prepared pan, slightly off-centre, to cover base and one of the sides. Repeat with remaining ﬁlo sheets, placing off-centre each time, so base and sides of pan are covered. Using kitchen scissors, trim excess pastry. 3 Pat chickpeas dry with paper towel. Add to pastry case. Sprinkle ½ the dill over chickpeas, then top with ½ the fetta. Crack the eggs into the case. Using a knife, drag the eggs through the mixture, breaking the yolks and distributing the egg through the chickpeas.
Add onion. Cook for 3 minutes or until softened. Add garlic, fennel seeds and pine nuts. Cook for 30 seconds or until toasted. Return mince to pan. Add tomato, olives, vinegar, sugar and reserved marinating oil. Cook for 3 minutes. Add radicchio, pasta, basil and parsley. Cook for 2 minutes or until heated through. Remove from heat. 4 Serve topped with extra parsley. 9g ﬁbre; 89mg chol; 845mg sodium. 5 VEGIES PER SERVE CHICKEN TUESDAY HEAD SO UTH WIT H THIS CAJUN-S TYLE CH ICKEN ROASTED CAJUN CHICKEN WITH CORN AND CAPSICUM SWEET POTATOES 1 tablespoon chopped fresh coriander leaves, plus extra leaves to serve 1 Preheat oven to 200°C/180°C fan-forced.
4 Transfer mixture to a food processor. Add extra butter, ﬂour, ginger, sugar and egg. Process until well combined. Pour mixture into pastry case. Bake for 20 to 25 minutes or until the top of ﬁlling springs back when touched. Cool in tin for 20 minutes. 5 Meanwhile, make Caramel Apple Sauce Place butter, sugar, golden syrup and cream in a frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to mediumhigh. Bring to the boil. Add apple. Boil for 8 to 10 minutes, stirring occasionally, or until apple is tender and sauce thickens.
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