Why I Cook (Tom Colicchio) *Signed* 1920's or seasonal specialties that use

or seasonal specialties that use local

It includes six chapters on key topics: Medicinal

talks about the future of the craft beer scene

fresh produce

Why I Cook (Tom Colicchio) *Signed* 1920's or seasonal specialties that useSigned with a specially mounted bookplate. Tom Colicchio cooked his first recipe at 13 years olda stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredomand 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 Citys best restaurants, to the set of Top