Think Like a Chef by Colicchio, Tom -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Foreword by Danny Meyer Preface Introduction Techniques

Roasting Braising Blanching Stock-Making Sauce-Making

Studies

Roasted Tomatoes Mushrooms Braised Artichokes

Trilogies

Asparagus, Ramps, and Morels Lobster, Peas, and Pasta Duck, Root Vegetables, and Apples

Component Cooking

Spring Vegetables Summer Vegetables Fall Vegetables A Few Favorites

Resources Acknowledgments Index Conversion Chart

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