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Product Description
Product Description
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.
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.
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 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.
SISHA ORTUZAR is a graduate of the Culinary Institute of America. After cooking in Chile, New Orleans, and New York City’s Gramercy Tavern, he cofounded ’wichcraft with Tom Colicchio in 2003. 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 City’s Gramercy Tavern, he cofounded ’wichcraft with Tom Colicchio in 2003. He lives in New York City.
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Most helpful customer reviews
4.0 out of 5 stars
More please!!,
This review is from: 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich (Hardcover)
LOVE THIS BOOK! If you are into sandwiches and having lots of creative ideas - this is well worth your coinage! I have done a couple of "sandwich bars" for friends and family featuring some of these recipes. It's been fun to shake things up a bit and I've noticed that it's a great conversation piece as well as people talk up what they have put together.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.2 out of 5 stars (18 customer reviews) 115 of 115 people found the following review helpful
4.0 out of 5 stars
Serious Sandwiches,
By Seaside - Published on Amazon.com
This review is from: 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich (Hardcover)
It is important to understand the type of book you're purchasing when you choose this one. I work full time and usually bring a lunch. Bored of ham and cheese sandwiches, I picked this up in hopes that I would find some inspiration for better lunches. I did not. The book offers recipes that, while delicious sounding, are too complicated to make the night or morning before work. Many of the recipes include slow roasted meat (sandwiches with leg of lamb, pulled pork, braised short ribs), over the top ingredients (for my purposes anyway) like sushi grade tuna, or involved condiments like homemade lemon confit. Plus, the biggest portion of the book is dedicated to warm sandwiches, which don't work for work. I love to cook and do not shy away from involved techniques or recipes, it's just this doesn't suit my purposes when I need something quick.If you entertain a lot, and want casual but impressive meals that can be semi-prepared in advance, you will find this more useful. The book offers a few breakfast recipes, a collection of cold sandwiches (ie, salami with marinated cauliflower; smashed chickpeas; mortadella with grilled raddicchio and pistachio vinaigrette), and a large chapter on warm sandwiches (ie, gruyere with caramelized onions; mozzarella and provolone with olives and roasted tomato). There are also a few dessert sandwich recipes, as well as a section with condiment recipes, which mostly include variations on mayo and vinaigrette. The book is beautifully presented, with great pictures of each sandwich, and a smartly formatted table of contents that displays a thumbnail size picture of each sandwich. There are pages in between recipes that detail sandwich architecture (like I said...takes the sandwich seriously!) bread types, oil types, and advance prepping. Overall, it is a high quality book, but for the money, make sure it's recipes you'll actually use. 20 of 20 people found the following review helpful
4.0 out of 5 stars
Gorgeous and ingenious,
By Tracy Rowan "dargelos" - Published on Amazon.com
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This review is from: 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich (Hardcover)
The sandwich is a creature born of convenience, and a certain amount of negligence, a Just-slap-it-on-a-slice-of-bread-and-I'm-outta-here mentality. So when someone comes along and raises the lowly sandwich to a work of art, it's worth a look. Tom Colicchio and Sisha Ortúzar have done just that with "'wichcraft" a beautiful book that takes sandwiches to a higher level.The book is broken down by the sort of sandwich you might want to create: Breakfast, cold sandwiches which are particularly well-suited for lunches, and hot sandwiches which are heartier. There is also a section on sweet sandwiches which range from sandwich cookies to towers built of cake slices, ice cream and fruit. While there are some familiar sandwiches such as BLTs, most are either new takes on other dishes such as Salad Lyonnaise or very new concoctions such as the beer-braised beef short ribs with pickled vegetables, sharp cheddar and horseradish. There are also sections on sandwich information: The history of the sandwich, good sandwich architecture and so forth. There is even a section on the sandwich as a meal, and how less is more when it comes to piling the food on the plate. Excellent advice. If I have a problem with this book, it's a minor one, but still worth discussing. Many of the sandwiches require a number of special ingredients. Now granted you can make many of these yourself; the recipes are included. But it almost pre-supposes that you're cooking for more than one or two people. And leftovers are often good for a week, which means you'll either be eating the same sandwich all week, or throwing a lot of relishes and garnishes out. I don't think this will keep many people from creating the sandwiches in the book, but it might mean they'll make them less often, or substitute other ingredients. On the whole, though, I think that if you're a sandwich lover as I am, this book will set you to imagining all the amazing sandwiches you might whip up. It might provoke you to entertain more! 66 of 80 people found the following review helpful
2.0 out of 5 stars
Worth the effort for a Sandwich?,
By j.s. "mr z" - Published on Amazon.com
This review is from: 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich (Hardcover)
I don't know about you, but when I want to cook something deliciously decadent, expensive, and time-consuming...I don't want to make a sandwich. I'm happy to spend hours on hearty stews, proteins, pastas, pastries...but I'm not really interested in putting all that hard work into a sandwich.I was hoping "Wichcraft" would be similar to Bobby Flay's latest book on burgers, fries, and shakes: semi-professional comfort food for the home cook. However, "Wichcraft" is semi-professional comfort food for a gourmet chef. I don't have the money to buy ingredients such as white truffles (NOT truffle oil...which is expensive enough, but actual truffles), nor do I want to spend the time to slow roast meats and poach pears to stack them on a sandwich. I wish I could recommend this book because the pictures are vibrant and the layout is beautiful. But, honestly, it is one of those high-brow, fussy cookbooks that will sit on your bookshelf for years. You might make two or three recipes but, realistically, the work involved in each recipe will probably turn you off...especially since we're only making...sandwiches. If you want to make gourmet-like sandwiches with many steps and many ingredients, then this is the cookbook for you. If you, like me, enjoy sophisticated (yet easy) recipes from the likes of Ina Garten or Bobby Flay, check this book out before buying...it's definitely in a different realm of cooking. All in all, I found this book to be pretentious and too-fussy for any kind of mass market appeal. Unless you consider yourself gourmet, I definitely recommend flipping through this book in a store before ordering or buying... |
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