Cookbook Thursday! Think Like A Chef by Tom Colicchio

Think Like a Chef: Tom Colicchio

Some would say that I am obsessed with Tom. I have already reviewed another one of his books. Thing is, he is one of the Top Chefs in the U.S., so naturally a young chef like myself will gravitate towards him for some lessons.

I must tell you, I went through hell to get this book. I made the mistake of ordering it through the kiosk at Indigo Books, something I will never do again. The order was promised to be shipped within 2-3 days, and took almost 3 weeks. The order was cancelled twice, I cancelled it in disgust, all while dealing with people who had no clue as to what the computer was telling them. (Or, maybe they were trying to see why I would cancel an order without requesting a refund… at least they knew that sounded strange!)

Well, today I finally have the book in hand. I have already read through half of it on the train ride home. It is a remarkably easy read, but it is packed with a no-bullshit style that I can really appreciate.

Tom starts off where I believe EVERYONE should. The fundamentals, that is, TECHNIQUE. Much like the tagline of this site, Tom delves into what he thinks is important before we head off selecting ingredients and mixing and matching. He calls cooking a “craft.” For that, I am also happy. He is right.

A lot of people talk about cooking as an art. Bullshit. It is part art, for sure, but MOSTLY hard work. If it was all just about art, we would have a billion famous people. Fact is, anyone can cook. You mother or father do it all the time.

Now, executing a proper braise, that is another story! I recently posted an article slamming the thought of sauce covering up a crappy braise. Tom talks about how “braised food is comfort food in the truest sense of the word.” Got my vote there.

After the fundamentals, Tom gets into what he calls “Studies.” These are basically fresh ingredients with various cooking elements added to them. He presents a lot of recipes, but cautions against being straitjacketed in your approach. I am liking this guy more and more.

After, he gets into what he calls, “Trilogies.” Three ingredients that have separate preparations, or married together to form a dish. Tom is right on the mark about this one as well. Less is more when you are cooking. Focus on technique, play with your ingredients, but liberate yourself from a shopping list as long as your arm. Add in things as the dish require, nothing more, nothing less.

Finally, cooking components explores seasonality, and taste combinations. Depending on the season, you can play more and more. Fall brings us pretty bold flavours, spring brings us delicate. Ramps are pickled, roasted, or added in other ways in the spring. Maybe there is some fresh rhubarb, or asparagus. Fall would bring us the harvest, so carrots would be in, as well as most gourds. Taste combinations galore!

For anyone wanting to delve into the mind of a Top Chef, this book is a must read. I cannot wait to get deeper inside, and see what I can gather from it. I am still finding my voice in the kitchen, which is part of why you all are here. I am confident that this book will help me on that, as well as helping an aspiring chef one day!

Tagged as: cookbook, kitchen, review, thursday