I picked up Tom Colicchio's book "Think Like a Chef" the other day and what a wonderful text-like book it is! The first part is 'techniques' and takes a cook thru the basics of braising, roasting, blanching, stocks and sauces and then how you can expand on them from learning the basics.
The second part is 'studies' - "...highlights one ingrdient as a basic building block - for example, roasted tomatoes - that can be utilized in simple or complex ways."
Another section is 'trilogies' - providing recipes centered around 3 ingred.
Then 'component cooking' - he mixes and matches ingredients on the plate.
Then he finishes the book with 'favorites' - his and how to adapt them or substitute for home cooks.
The whole book is just great ideas to take a cook as far as they would like to go! I highly recommend it.
The second part is 'studies' - "...highlights one ingrdient as a basic building block - for example, roasted tomatoes - that can be utilized in simple or complex ways."
Another section is 'trilogies' - providing recipes centered around 3 ingred.
Then 'component cooking' - he mixes and matches ingredients on the plate.
Then he finishes the book with 'favorites' - his and how to adapt them or substitute for home cooks.
The whole book is just great ideas to take a cook as far as they would like to go! I highly recommend it.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com