{"product_id":"craft-of-cooking-isbn-9780609610503","title":"Craft of Cooking","description":"\u003cb\u003eTom 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e \u003ci\u003eCraft of Cooking\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eUsing Tom’s straightforward   and friendly voice, \u003ci\u003eCraft of Cooking\u003c\/i\u003e offers recipes suited to any purpose—from a   quick family meal to a festive dinner party for twelve.TOM COLICCHIO was named Best New Chef by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e 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 \u003ci\u003eNew York Times\u003c\/i\u003e 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 \u003ci\u003eTop Chef \u003c\/i\u003eand an avid lover of sandwiches. He lives in New York City.\u003cb\u003ePORCINI RISOTTO\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eAlthough 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eServes 6\u003cbr\u003e\u003cbr\u003e9 cups chicken stock\u003cbr\u003e1 cup dried porcini mushrooms\u003cbr\u003e1 tablespoon extra-virgin olive oil\u003cbr\u003e4 tablespoons unsalted butter\u003cbr\u003e1 yellow onion, diced\u003cbr\u003e3 cups arborio rice\u003cbr\u003e1 cup dry white wine\u003cbr\u003ekosher salt and freshly ground black pepper\u003cbr\u003efreshly grated parmigiano-reggiano cheese to taste\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eBring 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. \u003cbr\u003e\u003cbr\u003eBring 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.\u003cbr\u003e\u003cbr\u003eCombine 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.\u003cbr\u003e\u003cbr\u003eAdd 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. \u003cbr\u003e\u003cbr\u003eFinish 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.With Catherine Young and Lori Silverbush; Photographs by Bill Bettencourt","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46304886096101,"sku":"NP9780609610503","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780609610503.jpg?v=1767724198","url":"https:\/\/k12savings.com\/products\/craft-of-cooking-isbn-9780609610503","provider":"K12savings","version":"1.0","type":"link"}