Books & Bibles
Entertainment
Fashion & Jewelry
Gifts & Giving
Home Decor & Accents
Kitchen & Gourmet
Beauty & Health
Specialty Stores
|
|
|
|
|
'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich
| Our Price |
$ 21.45
|
|
| Retail Value |
$ 27.50 |
|
| You Save |
$ 6.05 (22%) |
|
| Item Number |
2257468 |
|
|
|
|
|
|
Item Description...
Overview
Shares the secrets behind the 'wichcraft restaurant group's spin on the sandwich, with recipes for their most popular offerings,essays on stocking the sandwich pantry, and an interview with the owners.
Publishers 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.
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.
excerpt
Salami with Marinated Cauliflower and Bitter Greens
Makes 4 Sandwiches
Taking our inspiration from the traditional New Orleans muffaletta—the sandwich of salty meats and tangy olive salad on a thick round roll—we often pair a fresh smoked salami similar to a sopressata with a drier saucisson sec. But you can customize your sandwich for your palate with your own favorites: prosciutto, mortadella, pancetta—any salumi will stand up nicely to the myriad flavors that burst from the marinated cauliflower salad. Don’t let the name cauliflower dissuade you—this is not the boiled bane of your childhood. Rather, it’s a textured mix of tastes in a bold marinade, with raisins and caraway seeds
For the marinated cauliflower:
1 medium head cauliflower
1/4 red onion, finely chopped
1 teaspoon finely chopped garlic
1/2 cup small golden raisins
3 tablespoons capers, drained
Pinch of red pepper flakes
2 teaspoons caraway seeds, toasted
1/2 cup flat-leaf parsley, finely chopped
4 teaspoons chopped fresh oregano, or 2 teaspoons dried Sicilian oregano
1 cup extra-virgin olive oil
1/3 cup white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
4 soft ciabatta rolls
1/2 pound salami or saucisson sec, thinly sliced
2 cups loosely packed bitter greens, such as dandelions, beet greens, or mustard greens
4 teaspoons Dijon mustard
Remove any green leaves from the cauliflower while keeping the stem. Quarter, and using a sharp knife or the slicing attachment on a food processor, slice the cauliflower as thin as possible. (Don’t worry if some of the cauliflower crumbles into small pieces.) In a bowl, combine the cauliflower with all the marinade ingredients and mix well. Set aside to marinate for 6 hours or more. Make sure to stir the mixture from the bottom before using.
Slice the ciabatta rolls in half, with a thicker bottom half (see Note). Place the marinated cauliflower on the bottom slices and top with the salami and the bitter greens. Spread the mustard evenly on the top slices and close the sandwiches. Cut into halves and serve.
Note: Cut the bottom of the bread a bit thicker than usual, and then make the salad your bottom layer, so that the marinade soaks into the bread.
At GoodNews Christian Bookstore, we have possibly the lowest prices anywhere! Discount on books and bibles is 25%. Checkout our church supplies page! We are cheaper than Lifeway and Family Christian. Shop with confidence! Blessings, Bill |
Item Specifications...
Pages 208
Dimensions: Length: 0.5" Width: 7.5" Height: 9"
Weight: 1.8 lbs.
Binding Hardcover
Release Date Mar 31, 2009
Publisher Clarkson Potter
ISBN 0609610511
EAN 9780609610510
|
Availability 3 units.
Availability accurate as of May 26, 2012 10:03.
Usually ships within one to two business days from Bridgewater NJ.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
|
Product Categories
Similar Products
Reviews - What do our customers think?
 | Awesome Book of Ideas Feb 1, 2010 |
| On the front cover Tom Colicchio writes "craft a sandwich into a meal" and thats exactly what he does in his book. As a restaurant owner I appreciate sandwich ideas that don't follow the same beaten path that you find in many books. I found numerous ideas with this book! Your pairing of different meats with fruits, creative sauces and spreads was especially intriguing. I highly recomend this book for foodies that have a passion for the kitchen and appreciate creative culinary minds! Some of the sandwiches take some prep work from the pantry but great food is worth a little time investment! Keep up the good work Chef! | | | | People are missing the point Jan 31, 2010 |
Yes, this is a book of sandwiches. No, they are not something you can just throw together on the spot, but most of these sandwiches can turn great leftover meats and ingredients into a great second night's dinner. All you need is a little pre-planning. I often have leftovers when I make short ribs,turkey, or steak and they work perfect with this book. Also, many of the condiments that are prepared for these sandwiches keep for several weeks and can be utilized in many other types of meals. I have really enjoyed this book and have not found it too daunting for a weeknight meal
and leftover lunch. If you enjoy cooking and really like sandwiches then this is a great book for you. | | | | Lots of Useful Information Jan 18, 2010 |
I had never heard of Tom Colicchio until watching the Top Chef series, and was skeptical about a cookbook from him. However, since then I have purchased both this and his Think Like a Chef, and am enjoying both of them. 'Wichcraft was on display at Williams-Sonoma along with bottled versions of some of his condiments, so I decided to look at it and ended up taking it home.
Tom is a good teacher and this book is not just sandwich recipes, but lots of ideas on how to create your own -- such as the order in which to put the ingredients so they blend better in texture and moisture and don't squish out when you bite, or toasting only the inside surface of the bread so you don't cut the roof of your mouth. This type of information is scattered throughout the book in pages between the recipes, and I have found it to be very helpful. Yes, it is a gourmet sandwich book and not very practical for the daily lunchbox, but with so many people making paninis and small meals and such, it is very inspiring in how to combine flavors -- and even how to select which breads you use with them. Both this and Think Like a Chef have given me new ways to look at cooking creatively and inventing my own flavor combinations based on what is fresh and available, after being grounded in the basics. | | |  | contradiction or creativity? Jan 2, 2010 |
| This book begins by describing a sandwich as something you can create in a short amount of time, something you put together with whatever you happen to have on hand, etc. -- pretty much what we all think of when we think "sandwich." These recipes are interesting, creative, tasty, but they are not things you can make with what you just happen to have around the kitchen. The book turns a sandwich into a meal for sure, a meal that can be quite complex to make, with several ingredients you need to prepare in advance (and then you'll have them on hand). | | |  | Inspirational and doable Sep 16, 2009 |
I'd never actually been to Wichcraft before purchasing this book so I had no idea what to expect. However to say that I was pleasantly surprised is an understatement. What makes this book wonderful is that on one hand it's very inspirational and offers up unique and deep flavors, but on the other it's actually doable. In other words, it's one of those cookbooks that actually gets cooked from and doesn't just sit on your shelf.
The philosophy behind the book is that there is no reason why the ingredients in a sandwich cannot be every bit as lovingly prepared and extraordinary as what you would find at the center of your plate in a fine restaurant. This philosophy comes through loud and clear in the recipes. What you get are not simply a rehashing of classic sandwiches, but a range that bring to life unique flavors ranging from savory to sweet. This means that you're unlikely to find a lot of repeats with other cookbooks in your collection or to feel like you've seen everything before. However, if you're looking for straight versions of classic sandwiches like a Croque Madame or a Reuben you might be disapointed. The book also offers up general tips and advice on everything from turning a sandwich to a salad to how to pick the right bread. Home cooks who are looking to move from following recipes to recipe creation will especially appreciate the later.
Among other things I appreciated about the book is that the recipes are accessible to the home cook. Unlike some restaurant cookbooks they don't feel out of place on the kitchen table or in a lunchbox. The prep work required is also less than what I've seen in other cookbooks by restaurant chefs. Most of what you need to do, for the most part, is contained within the sandwich recipe itself so there isn't a lot of flipping of pages or the deceit when you think a recipe is short only to find that is because it references 7 or 8 other recipes you must make. For the most part the only things kept separate are condiments and many of these could easily be swapped out for premade versions to save time.
That said, I wouldn't call this a quick and easy cookbook. Most recipes will still take over 30 minutes so if you're looking for a quick sandwich to whip together before dashing for the bus this probably isn't the cookbook for you. However, if you prepare components like the condiments and meats ahead of time these sandwiches are quite doable to prepare.
I also appreciated how many vegetarian recipes there were in this book or recipes that could easily be made vegetarian. I believe I counted something like 20+ recipes, which isn't bad for a book like this. Best of all, they go beyond the expected sandwiches and feel every bit as novel and special as the meat-based recipes.
Overall this is a great book with very few complaints. It's really brimming with sandwiches and they all feel unique and interesting. I would highly recommend this to anyone who's looking to make their sandwiches more interesting and doesn't mind spending some time in the kitchen to get there. | | | Write your own review about 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich
|
Shopping Cart (0 Items)
