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

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Product Details

  • Hardcover: 336 pages
  • Publisher: Wiley; 1 edition (October 3, 2005)
  • Language: English
  • ISBN-10: 0764568221
  • ISBN-13: 978-0764568220
  • Product Dimensions: 9.8 x 8.5 x 1 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,383,294 in Books (See Top 100 in Books)

Editorial Reviews Review

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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.

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Customer Reviews

4.1 out of 5 stars
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Easy to follow recipes.
Pen Name
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.
Marie Maly
And yes, it was the right kind of salt, and I'm sure I didn't measure wrong.

Most Helpful Customer Reviews

22 of 25 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on November 10, 2005
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.
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11 of 13 people found the following review helpful By Arevhat on February 12, 2006
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.
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By Claire on October 18, 2005
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.
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2 of 3 people found the following review helpful By Cheesemaker on May 13, 2008
Format: Hardcover
I make cheese, run a website and forum at CheeseForum, and borrowed this book from a library to broaden my knowledge of different cheeses. "Artisanal Cooking" does this to a small extent as only 12 pages on cheese intro, buying, handling, storing, serving etc and a listing and description of the authors' favorite American Artisan made cheeses. However, to its credit, it is a beautifully laid out book recipe book, albeit not a lot on cheese!
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