Brennan, Terrance.

Contents: 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 -- Side dishes and accompaniments -- Desserts.

Format: text

Publisher / Publication Date: John Wiley 2005

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5 BRE