"Originally published in different form in hardcover and trade paperback editions by Clarkson Potter/Publishers [...] in 2000 and 2007, respectively"--title page verso

Author's note -- 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 -- Componet cooking. Spring vegetables -- Summer vegetables -- Fall vegetables -- A few favorites -- Resources -- Index

"A groundbreaking volume when it was first published in 2000, Think Like a Chef is the perfect manual for a new generation of culinary professionals and passionate cooks everywhere. In this beloved classic, Tom uses simple steps to deconstruct a chef's creative process, making restaurant-style meals easily accessible to any home cook. Think Like a Chef starts with the essential techniques that form the basis of any chef's repertoire: roasting, braising, sautéing, and making stocks and sauces. Tom introduces building-block ingredients, like roasted tomatoes and braised artichokes, and shows how to use them in a variety of ways, from an easy vinaigrette to a caramelized tomato tart. In a section called Trilogies, Tom combines three basic ingredients to present several recipes, with one dish that's quick and other dishes that are increasingly more involved. As he says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of its parts," and you'll agree once you've tasted the 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, Think Like a Chef offers a master class from one of America's most celebrated chefs."--

James Beard Award, 2000