{"product_id":"why-i-cook","title":"Why I Cook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTom Colicchio\u003c\/b\u003e 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, Gotham Bar \u0026amp; Grill, and Gramercy Tavern before opening Craft in 2001. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e A vocal and outspoken social justice advocate, Tom executive produced the 2013 documentary \n\u003ci\u003eA Place at the Table\u003c\/i\u003e about the underlying causes of hunger in the United States. This eye-opening experience led Tom on a journey to Washington, D.C. where he has been a mainstay in our nation's capital in the years since. From holding members of Congress accountable on their voting records around food to working with former FLOTUS Michelle Obama on the Healthy Hunger-Free Kids Act, Tom has established himself as the leading \"Citizen Chef\" advocating for a food system that values access, affordability, and nutrition over corporate interests. \n\u003cp\u003e\u003c\/p\u003e Tom is a frequent contributor on several television shows and networks, including MSNBC, CNN, ABC, and Bloomberg and is the host of the iHeart Radio podcast, \n\u003ci\u003eCitizen Chef. \u003c\/i\u003eTom is the head judge and executive producer of the Emmy-winning Bravo hit series, \n\u003ci\u003eTop Chef\u003c\/i\u003e. He is the host and executive producer of a new interactive cooking show, \n\u003ci\u003eThe Pantry\u003c\/i\u003e, on Spirits Network. \n\u003cp\u003e\u003c\/p\u003e Tom lives in Brooklyn with his wife and their three sons. When not in the kitchen, Tom can be found tending his North Fork, Long Island garden, fishing, or playing guitar. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cb\u003eJoshua David Stein \u003c\/b\u003eis a writer based in New York City. He is the author of \n\u003ci\u003eCooking for Your Kids: At Home with the World's Greatest Chefs \u003c\/i\u003eand the coauthor of \n\u003ci\u003eNotes from a Young Black Chef \u003c\/i\u003eand \n\u003ci\u003eMy America: Recipes from a Young Black Chef\u003c\/i\u003e, both with Kwame Onwuachi; \n\u003ci\u003eThe Nom Wah Cookbook\u003c\/i\u003e, with Wilson Tang; \n\u003ci\u003eIl Buco: Stories and Recipes\u003c\/i\u003e, with Donna Lennard; \n\u003ci\u003eVino: An Essential Guide to Real Italian Wine\u003c\/i\u003e, with Joe Campanale; and \n\u003ci\u003eFood \u0026amp; Beer\u003c\/i\u003e, with Jeppe Jarnit-Bjergsø and Daniel Burns. He is also the author of \n\u003ci\u003eTo Me He Was Just Dad: Stories of Growing Up with Famous Fathers \u003c\/i\u003eand a number of award-winning children's books, including \n\u003ci\u003eCan I Eat That?\u003c\/i\u003e, \n\u003ci\u003eWhat's Cooking?\u003c\/i\u003e, and \n\u003ci\u003eSolitary Animals\u003c\/i\u003e. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eWhy I Cook \u003c\/i\u003eis a beautiful tapestry of Tom's life and culinary journey. I am deeply moved by his candid reflections. Each section reveals a new facet of his remarkable career and personal growth. Tom's heartfelt stories and exceptional recipes showcase the flavors that have shaped his culinary identity. \n\u003ci\u003eWhy I Cook\u003c\/i\u003e is an inspiring read that captures the essence of who Tom is, both in and out of the kitchen.\"-- \n\u003cb\u003eEric Ripert\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"From Tom's gritty New Jersey beginnings as a stoner line cook to his mega-successful career as a restaurateur, \n\u003ci\u003eWhy I Cook\u003c\/i\u003e shows us the importance of family, food, figuring out what you are good at, and following your passion. Tom's advocacy and leadership on ending food insecurity are inspirational.\"-- \n\u003cb\u003eDorothea and Jon Bon Jovi\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A captivating blend of memoir and cookbook. It's a one-of-a-kind exploration of Tom's life and culinary journey, a collection of recipes and a deeply personal narrative brought to life with stunning recipe shots and images from his childhood. Through his compelling storytelling, Tom transports you to his past, crafting a vivid portrait of the profound inspiration behind his culinary passion today.\"-- \n\u003cb\u003eEmeril Lagasse\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Tom has spent decades not only honing his craft and making delicious memories but providing mentorship, structure, and inspiration to generations of cooks. \n\u003ci\u003eWhy I Cook\u003c\/i\u003e begins with the best part of a chef: where they come from and what shaped them. May we all be inspired because of it and because of Tom.\"-- \n\u003cb\u003eKristen Kish\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An elegant hybrid cookbook and memoir. . . . The recipes are for home cooking, not restaurant meals, and include weeknight-friendly pastas, salads, roast fish, grilled steak, with expert chef tips and touches.\" -- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Cookbook readers and fans of culinary memoirs will devour these stories that look back at an accomplished career. Home cooks will find recipes that warm the heart and fill the table and will enjoy making their own memories over these dishes. . . . This cultivated collection of tales from a storied culinary career will elevate cookbook shelves and deliver lots of family meals along with hours of reading enjoyment.\"-- \n\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Chronicles the James Beard Award winner's ascent from a working-class New Jersey childhood to becoming a New York City restaurateur and \n\u003ci\u003eTop Chef \u003c\/i\u003efame, and includes recipes he mastered along the way.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Part memoir and part cookbook, this tome will have the Top Chef host's fans engaged for the ride. Chapters are organized by the chronology of Colicchio's life in and out of the kitchen. Entrepreneurship and human behavior dominate Colicchio's rise in the restaurant industry and the trials and tribulations that emerge when friendship and business intersect. His interpersonal relationships--from love life to partnerships at Gramercy Tavern and beyond--are the heartbeat of the book, woven around a seasonal smattering of comfort recipes that he developed for home cooking and to reconnect with his family during the pandemic. An Italian American influence can be found in his grandfather's frittata and his mother's pasta with broccoli. Comfort foods such as \"Not Imitation Crab Rice\" or one-pot pork chops with cherry peppers and potatoes will please those looking to cook for loved ones. Glimpses of Colicchio in his home kitchen or cuddling family members are reminders that this foodie celebrity is human and that cooking for others is the way he gets back to what truly matters to him.\"-- \n\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eWhy I Cook\u003c\/i\u003e will renew your love of cooking. . . It makes an excellent holiday gift for any foodie on your list.\"-- \n\u003ci\u003e\u003cb\u003eHarper's Bazaar\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWinner, IACP Award, Best Book of the Year in Literary Food Writing\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFrom Emmy Award-winning chef Tom Colicchio--a cookbook and memoir that shares an exclusive look inside the mind and kitchen of the beloved restaurateur and TV personality \u003c\/b\u003e\n\u003cb\u003e* \u003c\/b\u003e\n\u003cb\u003eNamed a Best Book of 2024 by Amazon and Barnes \u0026amp; Noble * Named a Best New Cookbook \/ Gift Book by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eHarper's Bazaar, The New York Post, \u003c\/i\u003eand more\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Tom Colicchio cooked his first recipe at 13 years old--a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom--and it changed his life. Now for the first time ever, Tom recounts the extraordinary personal journey that brought him from his working-class Italian background in Elizabeth, New Jersey, to the award-winning kitchens of New York City's best restaurants, to the set of \n\u003ci\u003eTop Chef\u003c\/i\u003e and the stage of the Emmy Awards. \n\u003cp\u003e\u003c\/p\u003e Through 10 memoir chapters and 60 recipes, \n\u003ci\u003eWhy I Cook\u003c\/i\u003e shares Tom's personal reflections of more than 40 years behind the stove. From pre-dawn fishing excursions with his grandfather to running the flat-top at the snack shack of the local swim club, to finding his way as a young chef in New York City, Tom chronicles the dishes and memories that have shaped him as a person and chef. \n\u003cp\u003e\u003c\/p\u003e Through these meaningful dishes, gorgeous recipe shots, and images from Tom's childhood, \n\u003ci\u003eWhy I Cook\u003c\/i\u003e is the most personal look into Tom's life yet.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2024 pg. 93 (EAN 9781648291289, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2024 pg. 14 (EAN 9781648291289, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Colicchio, Tom\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-10-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Celebrities \u0026amp; Media Tie-In|Cooking|Essays \u0026amp; Narratives|Biography \u0026amp; Autobiography|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Colicchio, Tom|Seasonal cooking|Cooks|New York (State)|Craft (Restaurant)|Cookbooks|Autobiographies|Biographies\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.15 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291289\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648291289\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":52140181750041,"sku":"SP-9781648291289","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781648291289_spiral.png?v=1773954559","url":"https:\/\/westbindery.com\/products\/why-i-cook","provider":"West Bindery","version":"1.0","type":"link"}