Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home

Overview

"Terrance Brennan's artisanal philosophy is brilliantly executed through the pages of this book. His smart and market-fresh dishes provide the cook with endless possibilities for sharing meals with friends and family."
—Mario Batali

"In Artisanal Cooking, Terrance shows his respect for the highest quality seasonal ingredients, an appreciation for each dish's regional framework, and his fascination with the craft of artisanal cooking. This is my kind of book!"
—Alain Ducasse

"I ...

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Overview

"Terrance Brennan's artisanal philosophy is brilliantly executed through the pages of this book. His smart and market-fresh dishes provide the cook with endless possibilities for sharing meals with friends and family."
—Mario Batali

"In Artisanal Cooking, Terrance shows his respect for the highest quality seasonal ingredients, an appreciation for each dish's regional framework, and his fascination with the craft of artisanal cooking. This is my kind of book!"
—Alain Ducasse

"I have cooked with Terrance Brennan and enjoyed his cooking many times and I've always been impressed by his professionalism, his sense of taste, and his passion for food, as reflected in this fine book."
—Jacques Pépin

"I always love it when a professional chef, especially one with such wonderful restaurants, manages to translate his or her very personal style into recipes that the home cook will be able to duplicate easily. Terrance Brennan has managed this feat particularly well in Artisanal Cooking. The recipes are clear, concise, and delicious and, of course, Andrew Friedman's contributions are always an added bonus to any cookbook."
—Daniel Boulud

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Editorial Reviews

Publishers Weekly
Brennan's first book makes it clear why his New York restaurants Picholine and Artisanal have such devoted followings. Drawing heavily on his French training but also taking inspiration from the full range of Mediterranean cuisine, the chef emphasizes traditional techniques, good seasonal ingredients--and cheerful invention. He breathes new life into classics from Goug res (cheese puffs) to Cheese Souffles, and makes them seem easy to prepare. His fans, however, will thrill to find so many of his signature dishes, including Chestnut-Fennel Soup with Apple Walnut Chutney, Duck and Morel Risotto, and Daube of Short Ribs with Olives and Orange-Cumin Carrots. Cheese plays a leading role in Brennan's repertoire, and he offers a guide to serving and storing as well as an overview of his 36 favorite varieties. An opening section called "The Artisanal Pantry" functions as a roadmap to ingredients and an introduction to the craft of making stocks, chutneys, compotes and flavored butters. Brennan is a skillful teacher whose recipes are models of clarity, with special notes on techniques, embellishments, and the reason behind certain steps. All in all, though cheese lovers may wish for more from the cheese section, this is a mouth-watering read that brings a great chef's energy and intelligence to life on the page. 75 color, 15 b&w photos. Agent, Angela Miller. (Sept. 5) Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780764568220
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/5/2005
  • Edition number: 1
  • Pages: 336
  • Product dimensions: 8.04 (w) x 9.32 (h) x 0.94 (d)

Meet the Author

TERRANCE BRENNAN is one of the nation's top chefs and the owner of Picholine, a Mediterranean restaurant; Artisanal, a bistro featuring updated French classics; and Artisanal Premium Cheese Center, through which he has increased the popularity of cheese nationwide. A two-time nominee for the James Beard Award for Best Chef in New York City (2002 and 2004) and a Food & Wine magazine Best New Chef, he has appeared on CNN, Martha Stewart Living, the Today show, CBS's Early Show, and the Food Network.

ANDREW FRIEDMAN has authored or co-authored more than a dozen cookbooks with some of the nation's top chefs and restaurateurs, including Alfred Portale, Pino Luongo, Tom Valenti, and Michael Lomonaco. He is also the coeditor of Don't Try This at Home and has written for numerous publications, including O magazine.

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Table of Contents

Acknowledgment.

Artisanal Cooking: A Philosophy.

Working Smart in the Kitchen.

The Artisanal Pantry.

Cheese.

Hors D’oeuvres.

Salads and First Courses.

Soups.

Fish and Shellfish.

Poultry and Game Birds.

Meats and Game.

Sides Dishes and Accompaniments.

Desserts.

Sources.

Index.

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