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Title: A Good Explanation of Techniques
Review: I tried making his "Artichokes Braised in Olive Oil and White Wine." Artichokes are hard to prepare for cooking, but the book's photographs and step-by-step illustration of the process was most helpful.Some of the ingredients are a bit exotic, such as ramps, Savoy cabbage, morels and chanterelle mushrooms. However, in the beginning of the book, Colicchio explains that most chefs substitute ingredients freely, using what is freshest and available. I just wish he'd wrote what are good substitutes in some cases.
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