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Chef, restaurateur, and television personality Tom Colicchio celebrates the 25th anniversary of his first cookbook with a stunning anniversary edition featuring a new author''s note A groundbreaking volume when it was first published in 2000, Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form ''Ravioli'' --both dishes made with the same trilogy of ingredients. The final section of the book offers simple recipes--from Zucchini with Lemon Thyme to Roasted Endive with Whole Spices to Boulangerie Potatoes --for components that can be used in endless combinations.; Illustrated with glorious photographs,
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Tom Colicchio is an 8-time James Beard Award-winning chef and the owner of Crafted Hospitality, which includes New York City’s Craft, Temple Court, and Vallata; Las Vegas’ Craftsteak; and Small Batch in Garden City, New York. Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent restaurants including The Quilted Giraffe and Gotham Bar & Grill before opening Gramercy Tavern in 1994 and Craft in 2001. A vocal and outspoken social justice advocate, Tom executive produced the 2013 documentary A Place at the Table, and through extensive work in our nation’s capital, he has established himself as the leading “Citizen Chef” advocating for a food system that values access, affordability, and nutrition over corporate interests. Tom is the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef, and he is a frequent contributor on several television shows and networks. Tom lives in Brooklyn with his wife and their three sons.
