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1 Local Warehouse Cooking and Food- US New York

This title in other editions

Craft of Cooking: Notes and Recipes from a Restaurant Kitchen


Craft of Cooking: Notes and Recipes from a Restaurant Kitchen Cover





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.

Product Details

Colicchio, Tom
Clarkson Potter Publishers
Bettencourt, Bill
New York
Regional & Ethnic - American - General
Methods - Professional
American - General
Cookery, american
Craft (Restaurant)
Cooking and Food-Professional and Quantity
Edition Number:
1st ed.
Series Volume:
Publication Date:
Grade Level:
125 4-C PHOTOS
10.35 x 7.8 x .9 in 2.35 lb

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » New York

Craft of Cooking: Notes and Recipes from a Restaurant Kitchen Used Hardcover
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Product details 272 pages Clarkson N Potter Publishers - English 9780609610503 Reviews:
"Publishers Weekly Review" by , "'I haven't tried to simplify these recipes for the sake of the home cook,' writes Colicchio (Think Like a Chef). 'Simple food doesn't mean simplistic. It requires a healthy dose of skill and hard work.' And with that caveat, he offers up 125 uneven dishes. While there are plenty of recipes that are simple to prepare, most of the book's recipes require time, patience and, occasionally, deep pockets: Duck Ham must hang in the refrigerator for three weeks; Braised Monkfish calls for 17 ingredients, three of which are sub-recipes; and foie gras and black truffles make several appearances. Colicchio is unapologetic in including 'behemoth' recipes-restaurant dishes that he admits may be out reach of most home cooks. Uncompromisingly fresh flavors are his touchstone, and squeamish cooks may find it disquieting to discover that many ingredient animals such as soft- shell crabs and lobster meet their end at the cook's hand. Colicchio has subdivided the chapters into sections according to technique-roasting, sautéing, braising, puréeing, marinating. Each chapter includes ingredient portraits, as well as essays, that give a sneak peek behind Craft's doors. (While the photos throughout are nicely placed, the extreme close-up of carrots and celery on the cover is a kind of culinary Rorschach test.) The essays, though, are a jarring interlude because the book, which is written from Colicchio's point of view, suddenly does an about face by quoting the chef, and the disembodied narrator is never revealed. But will all this dampen sales? Certainly not. The Colicchio name is enough to sell this book, and the clear, simply written recipes will quell even the worst case of kitchen anxiety." Publisher's Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "Here Colicchio offers his favorites of its 'ingredients-driven dishes': Pan-Roasted Chicken with Chicken Jus, Pan-Roasted Asparagus, Porcini in Parchment....[T]here are thoughtful explanations of technique and why the recipes work; for the more adventurous cook, there is also a selection of more elaborate or labor-intensive dishes. Mini-essays on 'Family Meal,' 'Lunch Service,' etc., provide a behind-the-scenes look at the Craft kitchen.
"Synopsis" by , In his follow-up to the award-winning Think Like a Chef, Colicchio takes readers behind the scenes at Craft, his James Beard Award-winning restaurant that is famous for its intriguing a la carte menu. 125 full-color photos.
"Synopsis" by , Tom Colicchio reinvented the celebrity chef book with his award-winning Think Like a Chef (more than 31,000 copies sold). Now he's doing the same thing for the restaurant book with Craft, a look at the life and dishes of his acclaimed New York restaurant. Tom Colicchio's New York restaurant Craft is all about the food. Not food as a medium for feats of culinary sleight of hand, but foods that taste unmistakably like themselves — only more so. This is simple food that's not simplistic, dishes whose purpose is to celebrate fresh, seasonal, usually local ingredients. Rarely do the 125 recipes in Craft require the skills of a professional chef, but they always call for the culinary insight of someone who knows how to bring out the essential flavor and texture of top-quality ingredients. That is what Tom Colicchio offers in Craft, along with essays that bring us behind the scenes at his restaurant, from early-morning receiving to dinner service. Like The French Laundry Cookbook, it articulates a great chef's passions and fundamental approach to the enjoyment of superb food.
"Synopsis" by , From Tom Colicchio, chef/co-owner of New Yorks acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New Yorks Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food.

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 didnt have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many peoples ideas of what “restaurant food” should be like.

Craft of Cooking leads you through Colicchios 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 the reader 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 Yorks colorful visitors and foodies.

And then there are the recipes. Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a “fly-on-the-wall” experience of visiting the Craft kitchen for themselves. Dishes are divided-like the Craft menu itself-into categories of meat, fish, vegetables, potatoes, grains, desserts, and pantry, and then further delineated by technique-roasting, braising, sautéing, etc.-with abundant suggestions and technical tips. Using Toms 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.

As he did in his James Beard award-winning book, Think Like a Chef, Colicchio uses Craft of Cooking to teach, tell his story, and offer inspiration to cooks of any skill level. With more than 100 full-color and black-and-white photographs, Craft of Cooking is destined to become a staple of home cooks everywhere—the one “restaurant cookbook” they cant live without.

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