'Wichcraft'
Recipes by Tom Colicchio with Sisha Ortuzar
Text by Rhona Silverbush
Photos by Bill Bettencourt
Clarkson Potter -- 2009
Buy it at Amazon

It's not unusual to find one of us standing in the lunch crowd line at the 'wichcraft so conveniently located right downstairs from our office building. Can you blame us? Anyone who's ever tasted a sammie designed by Tom Colicchio and Sisha Ortuzar's knows exactly what we are talking about -- this isn't your ordinary sandwich, it's a sandwich adventure. For those who have wondered, sleepless, how they could replicate those tastes at home, pine no more: This cookbook divulges all the be-'wiching secrets for your munching pleasure.

Takeaway tips: Hoagie-making is taken to a new level by essays that instruct the reader on stocking the ideal pantry and define the architecture of a structurally sound sandwich. We also love the picture-packed "menu" at the beginning of the book that gives snapshots of the rest of the book (so much better than a Table of Contents!). The tome concludes with a source guide including all of the ingredients the shop uses, most of which are available online.

Quality of pictures: Mouthwatering -- some of the most detailed and appealing food porn we've ever seen.

See what we tested and whether it's worth buying -- after the jump.

• Lamb shoulder has it all -- affordability, flavor and tons of tasty variations.
• We always hear about diners' complaints, but here's a report about the crazies (um, that'd be us civilians) the restaurant staff has to deal with.
• Gluten-free noodles from Italy's Rustichella d'Abruzzo are here. The verdict: The rice is not so nice, but the corn is totally sweet.
• The Cupcake Kit: An "all-encompassing" kit to make cupcakes a bit more festive.
• Berkeley's Sea Salt offers a revamped bar menu with nibbles including devilled duck eggs and ahi tuna mini-burgers.
• French Laundry gets a new chef de cuisine; Corey Lee heads out on his own and Timothy Hollingsworth takes over.
• Tom Colicchio (head judge of "Top Chef") and sous chef Sisha Ortuzar have cooked up a new book of "'Wichcraft."
• Did you know that there are a myriad of olive oils to suit different needs in the kitchen? A new book might help enlighten you.

This week the competition on Top Chef got even more intense as the  contestants faced one of their most difficult challenges yet. Not only did the chefs have to cook, but they had to come up with a concept and start a restaurant from scratch. The needed a name, decor, tableware and, most importantly, time, which they didn't have. As an unusual twist in this episode, the incentive of immunity was eliminated from the quickfire challenge and instead, a prize was offered to the winner. There was no guest judge, either. Chef Tom Colicchio stepped up to offer the challenge and the prize.

Tom is opening a branch of his restaurant, 'wichcraft, the fast food variation of his craft restaurant, in San Francisco and asked the chefs to prepare the perfect sandwich, a food that 'wichcraft specializes in. The winner would get his or her sandwich on the menu when the West Coast 'wichcraft opened. Fast, portable and delicious would win in the sandwich competition. All the chefs did well, but Miguel's Falafel sandwich was the flavor winner. Unfortunately, Miguel made his a "deconstructed" sandwich, which meant that it had to be eaten with a knife and fork. A sandwich without bread is not a sandwich, and instead of Miguel, Tom gave top billing to Harold's sandwich of mortadella with grapes, roasted peppers and sunchoke mayonnaise on sourdough. The recipes for Stephen and Dave's sandwiches, both of which looked delicious, are on the Bravo site.