Shows respect for the highest quality seasonal ingredients, an appreciation for each dish's regional framework. Here, the author attempts to execute his artisanal philosophy.

"Terrance Brennan's artisanal philosophy is brilliantly executed through the pages of this book. His smart and market-fresh dishes provide the cook with endless possibilities for sharing meals with friends and family." Mario Batali "In "Artisanal Cooking", Terrance shows his respect for the highest quality seasonal ingredients, an appreciation for each dish's regional framework, and his fascination with the craft of artisanal cooking. This is my kind of book!" - Alain Ducasse. "I have cooked with Terrance Brennan and enjoyed his cooking many times and I've always been impressed by his professionalism, his sense of taste, and his passion for food, as reflected in this fine book." - Jacques Pepin. "I always love it when a professional chef, especially one with such wonderful restaurants, manages to translate his or her very personal style into recipes that the home cook will be able to duplicate easily. Terrance Brennan has managed this feat particularly well in "Artisanal Cooking". The recipes are clear, concise, and delicious and, of course, Andrew Friedman's contributions are always an added bonus to any cookbook." - Daniel Boulud.

Acknowledgment.
Artisanal Cooking: A Philosophy.
Working Smart in the Kitchen.
The Artisanal Pantry.
Cheese.
Hors D'oeuvres.
Salads and First Courses.
Soups.
Fish and Shellfish.
Poultry and Game Birds.
Meats and Game.
Sides Dishes and Accompaniments.
Desserts.
Sources.
Index.