Synopses & Reviews
Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich.
With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough.
In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life.
With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen.
and#8220;The Italians had it right with a leisurely midday meal. Not a snack to sustain you through the day, but a thoughtful, flavorful expression of the seasonand#8217;s bounty. Gale Gand has designed the most delicious riffs on lunchtime staples. Itand#8217;s the sort of food I could eat forever. And maybe I will.and#8221;
and#8211;Mario Batali, chef, author, entrepreneur
and#8220;Gale Gand has given us all a reason to enjoy lunch again. Not the fast, barely-thought-about lunch, but divine moments during our busy days to savor a simple, homemade lunch. This book delivers, in the most wonderful way, the central meal of the day. We all aspire to send our children and ourselves off to school or work with the most amazing lunches. And the task just got a lot easier and more delicious with Lunch!and#8221;
and#8211;Cat Cora, lifestyle entrepreneur and Iron Chef
and#8220;Gale Gand has all the credibility in the world with me. Whether itand#8217;s a homemade American main dish or an old-fashioned (and newly appreciated) dessert, if Gale serves it, Iand#8217;m eating. Having now focused her talents on lunchand#8212;the neglected middle child of our eating dayand#8212;I just have to salute. Hereand#8217;s to Galeand#8217;s Honey-Mustard Pretzel Rolls, Dilled Green Bean Pickles, and Fresh Ginger Ale, finished off with Apple Pie Pops or Devil Dogs. Or both! That middle child never looked so good.and#8221;
and#8211;Sara Moulton, host of the public television show Saraand#8217;s Weeknight Meals
and#8220;For those of us who believed we were marrying for better or worse, but not for lunch, this is a reprieve and a delight. Gale Gandand#8217;s lunches are as good as her desserts, and will keep my family away from peanut butter sandwiches every day.and#8221;
and#8211;Nathalie Dupree, cookbook author
and#8220;Sheand#8217;s no slough, this two-time James Beard Award winner; every dish hews to her philosophy of delicious, nourishing, and seasonally sourced foodstuffs, geared to kids and adults alike. Now that, as she points out, lunch has become (or is becoming) the new dinner, anything goes, including crispy roasted chickpeas, chipotle-cheddar biscuits, grilled hanger steak with arugula, the ultimate PBandJ, matzo ball soup, three-beet salad with snap peas, or "Everything Cookies."
"Top Chef" head judge Colicchio shares the secrets behind the wichcraft spin on the sandwich with recipes that elevate sandwich making to new heights--from cool or warm sandwiches to dessert varieties.
The newest book from acclaimed, award-winning Chicago chef Gale Gand.
Itand#8217;s time for a lunch revolution. Lunchtime doesnand#8217;t need to be about hurrying through an assortment of processed products. The midday meal is a fabulous opportunity to enjoy delicious ingredients and flavor-packed dishes and to slow down while you eat (even if just for a few moments). Acclaimed chef Gale Gand shows you how to make it happenand#8212;simply and easily, and for a fraction of the price of prepared salads and sandwiches. Gand offers 150 recipesand#8212;including plenty of kid-friendly fare (tested and approved by Gandand#8217;s own children)and#8212;along with tons of tips for packing foods to go or turning lunch into a celebration with friends and family. As Gand says, when it comes to entertaining, and#8220;lunch is the new dinner.and#8221; Chapters on soups, pastas, salads, grains, fruits, and more, as well as desserts, drinks, dips, and snacks, provide countless combinations for memorable meals at home or on the go.
About the Author
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 Foundations 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.
SISHA ORTUZAR is a graduate of the Culinary Institute of America. After cooking in Chile, New Orleans, and New York Citys Gramercy Tavern, he cofounded wichcraft with Tom Colicchio in 2003. He lives in New York City.