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Tom Colicchio, Tom Valenti and Tom Douglas have more in common than first names and star-chef status. In the past, each wrote a restaurant cookbook; now each has penned an excellent second book that celebrates home-style cooking. In Craft of Cooking, Colicchio of New York City's Craft uses simple techniques like pan-roasting for everything from fish to mushrooms. In Soups, Stews and One-Pot Meals, Valenti of Manhattan's Ouest presents easy dishes like braised brisket. Tom's Big Dinners by Douglas of Seattle's Dahlia Lounge offers great stuffed flank steak.

—Kate Heddings

Published November 2003
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