Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Buy Used
+ $3.99 shipping
Used: Very Good | Details
Sold by hippo_books
Condition: Used: Very Good
Comment: Very Good: Cover and pages show some wear from reading and storage.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Hardcover – October 3, 2005

4.2 out of 5 stars 8 customer reviews

See all formats and editions Hide other formats and editions
New from Used from
"Please retry"
$6.56 $0.01

Explore these great cookbooks from the publisher of The Food Lab.
Cooking in the New Year
Explore these great cookbooks from the publisher of The Food Lab.Learn more.

Editorial Reviews

Amazon.com Review

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.

From Publishers Weekly

Starred 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 ingredients—and cheerful invention. He breathes new life into classics from Gougères (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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

  • Hardcover: 336 pages
  • Publisher: Wiley; 1 edition (October 3, 2005)
  • Language: English
  • ISBN-10: 0764568221
  • ISBN-13: 978-0764568220
  • Product Dimensions: 8.2 x 0.9 x 9.4 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,504,233 in Books (See Top 100 in Books)

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Top Customer Reviews

Format: Hardcover
`Artisanal Cooking' by noted New York restaurateur and cheese shop entrepreneur, Terrance Brennan, assisted with noted cookbook assistant writer, Andrew Friedman brings, with its title, a promise of great things. The first impressions which comes to mind are Tom Colicchio's great book, `How to Think Like a Chef', the Jean-George Vongerichten / Mark Bittman's collaboration, `Simple to Spectacular', John Ash's `cooking one on one', and most especially Paul Bertolli's `Cooking by Hand', which has a title meaning something very similar to Brennan's `Artisanal' moniker.

Brennan's main problem is that his message is very ambiguous. Since he owns the `Artisanal Premium Cheese Center', artisanal cheeses and other artisanal food products are very important to his cuisine, but praising hand crafted ingredients plus fresh and seasonal ingredients does nothing to improve the quality of the cookbook. And, since the title of the book says it is about artisanal COOKING, not artisanal INGREDIENTS, all the talk and information on high quality American and European cheeses teaches us nothing about artisanal cooking, even though it does give us a pretty nice tutorial on making nice cheese platters, although I think the paragraph or two we have seen from former caterer, Ina Garten's books gives us about as much substance in arranging cheeses on a good cheese platter.

In contrast, Bertolli gives us genuine hand crafting tutorials on central culinary subjects such as how to make sugos, pasta, and sausages.
Read more ›
Comment 23 of 26 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
A warning to read the recipes carefully and think them over. I made the Pavlovas with Berry Compote this evening, and while the Compote is delicious, the Pavlovas are inedible! I carefully followed the recipe to the letter, despite my better judgement - the recipe calls for 1 teaspoon of fine sea salt to 6 tablespoons of superfine sugar - because I figured the author knew what he was talking about, and I've never made Pavlovas before. They look absolutely beautiful, but taste disgusting. Chewy salt. We couldn't even swallow, but spit the bite out into the sink. Very, very disappointing, for all the painstaking work and anticipation. I hope it is simply a typo and not indicative of the author's tastes; we saw him on television recently talking about how wonderful and exciting salt is. I'm a fan of salt too, but when it's the only thing you can taste, something's wrong. And yes, it was the right kind of salt, and I'm sure I didn't measure wrong.

I am rating the book 3 stars because many of the recipes *sound* terrific; he has some great flavor combinations. But I won't be afraid to adjust ingredients during future efforts based on my own experience.
Comment 11 of 13 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
Bought the book several years ago. Appreciated the section about a well-stocked kitchen ... good checklist for the notive cook who is trying to improve. On the downside, every single recipe I've tried dissapointed. It's not that it was bad; it's just that it wasn't good enough to have gone through the effort ... or ever make again. If I were a suspicious person, I'd be tempted to think he's held out a key ingredient, technique, or step. Also, when are cookbook editors going to remember that they are adapting restaurant recipes for the HOME and that a large percentage of people have ELECTRIC ranges and cooktops? I suppose you could argue that someone using electric appliances ought to know the difference and adjust accordingly. I'm not saying each recipe should indicate specific, different directions. But a page early on in the book to generally explain the differences would be helpful. After all, someone who can cook well probably doesn't need this (or any) cookbook for anything more than ideas. The more advice and tips you add, the more successes people will have. And they will attribute that success to the book. Not only will they have learned to be a better cook, they'll tell others of their experience with the book. And word of mouth is the best (and cheapest) advertising out there.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I was anxious to try the Artisanal gougere recipe, and I was not disappointed! The cheese puffs were light and cheesey and beautiful to look at! I compared his recipe to Le Cordon Blue recipe, and his adds a pinch of baking powder and about 2-3 times the amount of cheese. Plus he give approximate mixing times, which was a blessing for me since I had never made cream puff dough before. The Cordon Blue version had no mixing times and with such a small amount of cheese compared to the Artisanal version I cannot believe that it would be anywhere near as good. This book appears to have Terence's personal touch, not just regurgitation of classic bistro recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Want to discover more products? Check out these pages to see more: cinnamon grinder, settling dish