Craft of Cooking Notes and Recipes from a Resta

FromTomColicchio，chef/co-ownerofNewYork’sacclaimedGramercyTavern，comesabookthatprofilesthefoodandphilosophyofCraft，hisuniquerestaurantintheheartofNewYork’sFlatirondistrict，andwinnerofthe2002JamesBeardAwardforBestNewRestaurantinAmerica.Fromitsfoodtoitsarchitectureandmenudesign，Crafthasbeencelebratedforitscourageousmovementawayfromculinarytheatricsandover-the-toppresentations，backtothesimplemagicofgreatfood.Realizingthathisownculinarystylehadgrownincreasinglyunembellished，andgamblingthatNewYorkdinerswereexperiencingthatsamekindofculinaryfatigue(broughtonbytoomuch“fancyfood”)，Colicchiosetouttoprovethatthefinestfooddidn’thavetobethemostcomplicated.FromitsopeninginMarch2001，Craftoffereddinerssimple，soulfuldishescenteredaroundsingleingredientsthatwentontoshakeupmanypeople’sideasofwhat“restaurantfood”shouldbelike.CraftofCookingleadsyouthroughColicchio’sthoughtprocessinchoosingrawmaterials—likewhattolookforinfreshfish，orhowtochoosetheperfectmushroom—toshowthatgoodfoodisavailabletoanyonewithaccesstoagoodsupermarket，farmstand，orgourmetgrocery.Thebookalsofeatures“Day-in-the-Life-of-Craft”portraits，whichofferafascinating，behind-the-scenesglimpseatareasoftherestaurantbeyondthediningroom.Thesesegmentsallowthereadertopeerintothefast-pacedprepkitchen，towitnessthehighdramaofreservations，andtogetatasteofthehumorandempathynecessarytoserveNewYork’scolorfulvisitorsandfoodies.Andthentherearetherecipes.CraftofCookingpresents140recipesthatrangefromthesimplestdishofspringpeastoroastedfish;fromlushbuteffortlessbraisestocomplexbriningandcuringofmeatforhomemadecharcuterie，includedtogivethereadera“fly-on-the-wall”experienceofvisitingtheCraftkitchenforthemselves.Dishesaredivided–liketheCraftmenuitself–intocategoriesofmeat，fish，vegetables，potatoes，grains，desserts，andpantry，andthenfurtherdelineatedbytechnique–roasting，braising，sautéing，etc.–withabundantsuggestionsandtechnicaltips.UsingTom’sstraightforwardandfriendlyvoice，CraftofCookingoffersrecipessuitedtoanypurpose—fromaquickfamilymealtoafestivedinnerpartyfortwelve.AshedidinhisJamesBeardaward-winningbook，ThinkLikeaChef，ColicchiousesCraftofCookingtoteach，tellhisstory，andofferinspirationtocooksofanyskilllevel.Withmorethan100full-colorandblack-and-whitephotographs，CraftofCookingisdestinedtobecomeastapleofhomecookseverywhere—theone“restaurantcookbook”theycan’tlivewithout.