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

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


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"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

Product Details

ISBN-13: 9780764568220
Publisher: Wiley, John & Sons, Incorporated
Publication date: 09/05/2005
Pages: 336
Product dimensions: 8.04(w) x 9.32(h) x 0.94(d)

About 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.

Table of Contents


Artisanal Cooking: A Philosophy.

Working Smart in the Kitchen.

The Artisanal Pantry.


Hors D’oeuvres.

Salads and First Courses.


Fish and Shellfish.

Poultry and Game Birds.

Meats and Game.

Sides Dishes and Accompaniments.




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