Craft of Cooking: Notes and Recipes from a Restaurant Kitchen: A Cookbook - Couverture rigide

Colicchio, Tom

Couverture rigide

ISBN 10 : 0609610503 ISBN 13 : 9780609610503

Editeur : Clarkson Potter, 2003

Synopsis

Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, offers inspriation to cooks of any skill level with 140 simple recipes and technical tips.

Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. So in March 2001 he opened a new restaurant, Craft, that offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like.

Craft of Cooking leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow you to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies.

Using Tom’s straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose—from a quick family meal to a festive dinner party for twelve.

A propos du livre

À propos de l'auteur

TOM COLICCHIO was named Best New Chef by Food & Wine before opening the acclaimed Gramercy Tavern in 1994. He received the 2000 James Beard Award for Best Chef in New York City and for Best General Cookbook in 2001 for his first book, Think Like a Chef. His groundbreaking restaurant, Craft, was awarded three stars by the New York Times and named the James Beard Foundation’s Best New Restaurant in America in 2002. The Craft restaurant family has grown to include Craftbar, Craftsteak, and ’wichcraft sandwich shops in New York City, San Francisco, and Las Vegas. Colicchio is also the head judge of the hit Bravo reality show Top Chef and an avid lover of sandwiches. He lives in New York City.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

PORCINI RISOTTO

Although I can get dogmatic at Craft about using fresh ingredients, in this recipe we use dried porcini. After reconstituting, you're left with a wonderful mushroom-flavored stock, which is then used in cooking the risotto; this adds just one more layer of flavor to the finished dish.

Serves 6

9 cups chicken stock
1 cup dried porcini mushrooms
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 yellow onion, diced
3 cups arborio rice
1 cup dry white wine
kosher salt and freshly ground black pepper
freshly grated parmigiano-reggiano cheese to taste

Bring 1 cup of the chicken stock to a simmer in a saucepan over medium-high heat. Add the mushrooms. Remove from the heat and set the mushrooms aside until they soften. Drain the mushrooms, reserving the stock. Strain the reserved stock through a fine strainer, then finely chop the mushrooms. Add the chopped mushrooms to the mushroom-flavored stock.

Bring the remaining 8 cups of chicken stock to a simmer in a saucepan. Allow the stock to reduce by about 1 cup, then keep warm over low heat.

Combine the oil and 1 tablespoon of the butter in a large, high-sided skillet. Heat over medium heat until the butter foams. Add the onion and cook until it is translucent, about 15 minutes. Stir in the rice, thoroughly coating it with the onion, butter, and oil. Cook the rice until it is no longer chalky looking and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until it has evaporated.

Add 1 cup of the warm chicken stock. Simmer, stirring, until the rice is almost dry. Repeat twice more. Stir the mushroom-flavored stock into the rice. Cook, stirring, until the rice is dry again.

Finish cooking the rice by stirring in enough additional warm chicken stock, a cup at a time, so the rice is just barely tender. Stir in the remaining 3 tablespoons of butter. Adjust the seasoning with salt and pepper and add cheese to taste.

Détails de l'édition

• Éditeur: Clarkson Potter
• Date d'édition: 2003
• Langue: anglais
• ISBN 10: 0609610503
• ISBN 13: 9780609610503
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 272
• Coordonnées du fabricant: non disponible
• Personne responsable: Purmerul LTD; https://strengholt.nl/en/; ; 22 Liuleburgaz Str., floor 4, app. 9; Plovdiv; Bulgarie