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Artisanal Cooking: A Chef Shares His Passion For Handcrafting Great Meals At Home
cover image for 9780764568220
The James Beard Award-winning chef of New York's Picholine and Artisanal restaurants explains how to create simple but flavorful food with finesse and style, presenting 150 appealing and accessible recipes for everything from Potato and Cheese Tart with Bacon to Chocolate Fondue.
By Terrance Brennan, Andrew Friedman and Christopher Hirsheimer (photographer)
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Hardcover:

9780764568220 | John Wiley & Sons Inc, October 3, 2005, cover price $35.00 | About this edition: The James Beard Award-winning chef of New York's Picholine and Artisanal restaurants explains how to create simple but flavorful food with finesse and style, presenting 150 appealing and accessible recipes for everything from Potato and Cheese Tart with Bacon to Chocolate Fondue.

displaying 1 to 1 | at end