Artisanal Cooking by Terrance Brennan
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.
..a mouth-watering read that brings a great chef's energy and intelligence to life on the page. (PW online, August 2006)
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.
| SKU | Unavailable |
| ISBN 13 | 9780764568220 |
| ISBN 10 | 0764568221 |
| Title | Artisanal Cooking |
| Author | Terrance Brennan |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley & Sons Inc |
| Year published | 2005-09-01 |
| Number of pages | 336 |
| Prizes | Commended for IACP Crystal Whisk Award (Chefs/Restaurants) 2006 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |