wichcraft

December 15, 2008
When Colicchio, restaurateur and head judge of the TV show Top Chef
, turned his attention to sandwiches, chances were slim that the result would look much like the pathetic specimens found in most brown bags. Instead, at ’wichcraft, the sandwich shop he created with Ortuzar, they built on a common realization of home cooks and chefs: the best sandwiches are made with food that was, or could be, part of a good meal—not just disparate elements that probably spent too long in plastic packaging. Hence, a breakfast sandwich of skirt steak with fried eggs and oyster mushrooms; a hearty meatloaf sandwich with cheddar, bacon and tomato relish; and recipes for condiments like balsamic onion marmalade. Classic sandwiches like roast beef or peanut butter and jelly are transformed by the use of freshly roasted meat and homemade jelly, but the book also features some of ’wichcraft’s more unusual creations, such as the ravioli-inspired roasted pumpkin with mozzarella and hazelnut brown butter sandwich, as well as unexpectedly luscious dessert sandwiches. Those looking for the easiest, cheapest fare will not find much of it here, but anyone willing to put in the time and effort to find the best ingredients and prepare them well will be rewarded. Color photos not seen by PW
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February 15, 2009
Chef of several New York City restaurants, Colicchio opened his first sandwich shop with Ortuzar in 2003, and now there are a dozen 'wichcrafts throughout Manhattan and beyond. His colorful new book features recipes for all sorts of appetizing sandwiches, from breakfast offerings to desserts.

Copyright 2009 Library Journal, LLC Used with permission.

February 1, 2009
Colicchio, a well-known chef and mega-well-known head judge of TVs Top Chef, offers an entire cookbook featuringthe sandwiches served at his New York restaurant, wichcraft, which was founded a few doors down from his flagship restaurant, Craft. The inspiration behind opening a high-end sandwich shop, Colicchio claims, was that he ran some numbers and figured that roughly 58 percent of the meals hes eaten in his life have been sandwiches. He takes the Thanksgiving-leftovers sandwich as a model, reasoning that its success is due to the fact that everything in it was originally crafted for a great meal. Its an undeniably intriguing tenet, and this books table of contents alone will have grab-and-go eaters and sophisticated gastronomes alike salivating. The recipes themselves are mostly just assembly guidelines with the most relevant information imparted in the titles, mostly helpful for imaginative ingredient pairings. Home chefs will be best served by digesting Colicchios advice on how to effectively shop for quality ingredients and breads, balance flavor elements, and keep a well-stocked pantry.(Reprinted with permission of Booklist, copyright 2009, American Library Association.)