Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Book + PRICE WATCH * Amazon pricing is not included in price watch

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

New York City Cookbooks from Wiley New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook. Fiamma: The Essence of Contemporary Italian Cooking A contemporary spin on classic Italian cuisine for home cooks from New York?s acclaimed Fiamma restaurant. At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New York?s renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa Marcus Samuelsson, award-winning chef/owner of Restaurant Aquavit and Riingo, takes his formidable culinary talents and curiosity to Africa to bring the continent?s diverse cultures and cuisines alive for home cooks in this beautiful book with more than 200 recipes, 250 photos, and fascinating stories of his journey. Go Fish: Fresh Ideas for American Seafood Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easy?and faster than you might think. In the Heat of the Kitchen Gordon Ramsay Makes It Easy International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips. Read More

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  • Product Description

    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 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 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.

  • 0764568221
  • 9780764568220
  • Terrance Brennan, Andrew Friedman
  • 7 October 2005
  • John Wiley & Sons
  • Hardcover (Book)
  • 336
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