Think Like a Chef

October 2, 2000
Unlike many chef-authors, Colicchio (chef at Gramercy Tavern) does not offer modified restaurant recipes for the home cook. Instead, he sets out to inspire readers to think like trained chefs: to riff on ingredients and techniques rather than always follow recipes to the last letter. Indeed, the recipes Colicchio includes serve as creative fodder rather than authoritarian instructions. He begins with techniques ("Get these down, and you've mastered the most fundamental tools to creating great recipes"). The chapter on sauce making includes excellent basic instructions that can be used for variations such as Apple Cider Sauce and Lemon-Rosemary Vinaigrette. He is the first to admit that his approach is unusual, but it works beautifully, and dishes such as Artichoke and Tomato Gratin and Root Vegetable Soup with Apples and Duck Ham not only illustrate the author's premise effectively, but also sound delicious. Colicchio has a natural voice--there's no foodie pretentiousness here at all, and his book is as straightforward, yet inventive, as the food he serves.