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Also by Terrance Brennan:

Artisanal Cooking, September 2005
Hardcover

ARTISANAL COOKING
By: Terrance Brennan

The book's extensive pantry section, including recipes and how-to photos, further illustrates Brennan's point that delicious meals start with quality flavors and elemental techniques. Taking pleasure in the ingredients and the process makes cooking?and sh

Wiley
September 2005
336 pages
ISBN: 0764568221
Hardcover
Add to Wish List

Cookbooks

"I love spending time at the table, even when I'm the one responsible for the meal. . . . There's no more potent antidote to the modern world, no sanctuary more qualified to restore one's sense of well-being and provide a means of connecting with others, than time spent around a dinner table with one's family and friends."—TERRANCE BRENNAN

Terrance Brennan's passion for simple yet flavorful cuisine has fueled the success of his two acclaimed New York City restaurants, Picholine and Artisanal. In this long-awaited cookbook, Brennan shares his approach to what he calls "artisanal cooking," reflecting a devotion to detail and reverence for the freshest ingredients, simple presentations, and an inspired blend of tradition and creativity, all of which leads to memorable meals at home.

Artisanal Cooking features 150 tantalizing recipes ranging from hors d'oeuvres and entrées—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 Brennan's signature cheesecake and Chocolate Fondue. A cheese connoisseur, Brennan describes more than 30 of his favorites and suggests wines to pair with them. The cookbook is also a visual feast, with 75 lush color photographs by renowned food photographer Christopher Hirsheimer. Throughout, there are valuable tips that cooks can use to adapt Brennan's recipes or improve their own cooking, including:

TERMS AND TECHNIQUES—information about terms like "sweetbreads" and technique tips, such as a simple way to roll dough over a tart

THE REASON—explanations for why good cooks do things such as truss a chicken or let meats rest between cooking and serving

VARIATIONS—ideas for changing recipes to accommodate seasonal ingredients and personal taste

EMBELLISHMENTS—inventive ways to enhance the recipes

The book's extensive pantry section, including recipes and how-to photos, further illustrates Brennan's point that delicious meals start with quality flavors and elemental techniques. Taking pleasure in the ingredients and the process makes cooking—and sharing the results—a joy.

Media Buzz

The View - March 30, 2006
Today - January 17, 2006
Early Show - October 11, 2005