Artisanal cooking : a chef shares his passion for handcrafting great meals at home / by Terrance Brennan and Andrew Friedman.

ISBN:

9780764568220

Title:

Author:

Brennan, Terrance.

Personal Author:

Brennan, Terrance.

Publication Information:

Hoboken, N.J. : Wiley, c2005.

Physical Description:

ix, 326p. : col. ill. ; 24 cm..

General Note:

Includes index.

Contents:

Artisanal cooking -- Working smart in the kitchen -- The artisanal pantry and cheese -- Hors d'oeuvres -- Salads and first courses -- Soups -- Fish and shellfish -- Poultry and game birds -- Meats and game -- Side dishes and accompaniments -- Desserts.

Subject Term:

Cookery.

Added Author:

Friedman, Andrew, 1967-

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/ecip056/2005000716.html

Publication Date:

2005

Publication Information:

Hoboken, N.J. : Wiley, c2005.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5 BRE	Book	1	Standard shelving location	Searching... Unknown

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Summary

Features 150 recipes ranging from hors d'oeuvres and entrees - such as Miniature Grilled Cheddar, Apple, and Bacon Sandwiches; Soft-Shell Crabs with Mustard Sauce; and, Beef Short Ribs with Olives and Orange-Cumin Carrots - to desserts, including cheesecake and Chocolate Fondue. This guide also includes suggestions of wines to pair with them.

Author Notes

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.

Reviews (1)

Publisher's Weekly Review

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 ingredientsAand 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) (c) Copyright PWxyz, LLC. All rights reserved

Acknowledgments	p. viii
Artisanal Cooking: A Philosophy	p. 2
Working Smart in the Kitchen	p. 6
The Artisanal Pantry	p. 10
Cheese	p. 50
Hors D'Oeuvres	p. 62
Salads and First Courses	p. 92
Soups	p. 136
Fish and Shellfish	p. 168
Poultry and Game Birds	p. 196
Meats and Game	p. 228
Side Dishes and Accompaniments	p. 256
Desserts	p. 276
Sources	p. 318
Index	p. 319

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Bound With These Titles

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Summary

Summary

Author Notes

Reviews (1)

Publisher's Weekly Review

Table of Contents