'wichcraft by Tom Colicchio with Sisha Ortuzar
Hands down, this book deserves a place in the Well Done Store, and a place on your shelf. More after the jump!
This book is so good, that I have even lifted several ideas and recipes for banquet menus.
True to Colicchio’s style, there are a lot of points in this book where he gets you to think about the ingredients that you are using. Sure, it is a roast beef sandwich, but how is your roast beef cooked? What is the condiment? How are you preparing the condiment?
One great example is the roasted tomatoes recipe. For me, it is not so much the recipe that counts in this book, but the method of how they are done. Here goes: (Paraphrased by memory!)
Take your roma tomatoes, slice them in half along the length. Toss in a little olive oil, salt and pepper. Place them cut side down on a baking sheet with a silpat. Roast those bad boys for 10 minutes at 180°C (350°F), until the skins are peeling. Remove the skins, lower the heat to 150°C (300°F) and cook slowly. Remove liquid every 10 minutes. (Reserve the liquid for a sauce, if you like.) Once the tomatoes are looking like they are a little dry, they are ready.
That is an example of something that is sublime. For me, it is not about the recipes so much. (Hey, I am not going to measure out 3 tablespoons of anything at work. That is crazy!) What really shines is Colicchio’s methodology, and his philosophy.
Into the Well Done Store! this book goes!
{ 1 comment… read it below or add one }
This is a perfect pick for summer! Sandwiches reign supreme around here when the heat is on the rise. The pictures alone are making me drool! Man I love a good sandwich! Thanks for sharing, I’ll have to add that one to my wish list.
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Cassandra