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Craft a Sandwich into a Meal – and a Meal into a Sandwich
By Tom Colicchio, with Sisha Ortúzar; text by Rhona Silverbush; photos by Bill Bettencourt
ISBN: 0609610511
Publisher: Clarkson Potter
Publication date: April 2009
Format: Hardcover
List price: $27.50 
Type: Sandwiches
Sample recipe: Gruyère with Caramelized Onions; Roasted Onions
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive coffee-table Biblical stature
Competition: outclassed follower in the pack strong challenger likely champ
Variety: too little too much unusual nice mix just right
# of recipes: <50 <100 <200 <300 ≥300
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: 7-Eleven airfare required online pantry supermarket
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose bare-bones full-figured educational
Time conscious: unconscious outright lies white lies realistic honorable
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant balanced generous
Photos/drawings: none distracting decorative instructive glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Nutritional info: none overwhelming hit or miss adequate comprehensive
Format/Ease of Use
Layout: ugh cluttered fine considerate work of art
Legibility: unpleasant challenging tolerable clear brilliant
Production quality: cheesy dubious years of service gift quality stunning
Page numbers: non-existent hard-to-find spotty sufficient every page
Table of contents: AWOL frustrating passable useful excellent
Index quality: none tragic adequate good a treasure
Page flipping: upsetting tedious acceptable rare never
Writer: beginner food writer writing cook personality auteur
Cook: unknown self-taught chef teacher celebrity
Fulfills ambitions: falls short almost there satisfactory exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward best friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it good very good excellent Ochef Top 100

Comments: This, boys and girls, is how they make sandwiches in the big city. Well, this is how they make sandwiches when they have all the foods of a great restaurant kitchen at their disposal. Well, this is how they make sandwiches at 'wichcraft, a growing chain of sandwich restaurants run by the top chefs of New York City's Craft restaurant.

They hope that you will follow in their footsteps. Tom Colicchio (yes, that Tom Colicchio) and his cooking and writing partners want you to realize that just about anything that can be cooked seriously, can be delicious between two slices of bread. Think about a post-Thanksgiving sandwich, they say, made of the leftovers from what was essentially a banquet. That's how sandwiches can be made.

The chapters include breakfast sandwiches, cool sandwiches, warm sandwiches, and sweet sandwiches (mostly cookies). There is additional material on stocking your pantry, the history of the sandwich, buying ingredients, choosing bread, "sandwich architecture," transforming sandwiches into salads, etc., some of which is very useful and interesting, some of which seems like filler.

The great strength of the book is giving you ideas and ways to think of sandwiches that you would almost certainly never have thought of. But the general person is not even going to attempt some of them, if only because of the number of ingredients and accompanying integral recipes they require (sauces/relishes/vinaigrettes/butters/mayonnaises/oils/etc.). [Paying attention to the semicolons is the only way to successfully get through the next sentence]: Stewed Apricots and Fennel with Ricotta, Pistachios, and Black Pepper; Chopped Chickpeas with Roasted Peppers, Black Olives, Lemon Confit, and Parsley; Pan-Fried Eggplant with Buffalo Mozzarella, White Anchovies, and Raisin-Pinenut Relish; and Lobster and Sweet Potato-Fennel Slaw and Tarragon Vinaigrette all look good – all the recipes look good – but are going to be challenging for people to prepare or even assemble the listed ingredients. There are recipes for single sandwiches that involve more than 20 ingredients.

We find if we think of this book in the hors d'oeuvre category – knowing that preparation will take lots of time, involve many ingredients, and be a bit fussy – it makes a lot more sense.

We guarantee (from the pictures alone) that you are going to want to go to one of the 13 'wichcraft restaurants the next time you visit New York, Las Vegas, or San Francisco. Hey! Here's an idea: why not make some of the simpler sandwiches in 'wichcraft at home, and leave the challenging ones to the pros for your next visit to the big city?


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