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Artisanal Cooking: a Chef Shares His Passion for Handcrafting Great Meals at Home

Terrance Brennan's, passion for simple yet flavorful cuisine has fueled the success of his two acclaimed New York City restaurants, Picholine and Artisanal In this long-awaited cookbook, Chef Brennan shared his approach to what he calls "artisanal cooking," reflecting a devotion to detail, reverence for the best and freshest ingredients, simple presentations, and an inspired blend of tradition and creativity, all of which leads to memorable meals at home.

Similar in style to Coulommiers, Fougerus is a bloomy-rind, cow's milk cheese from Tournan, in the Ile-de-France. The name Fougerus comes from the word "fougère," meaning fern, and a single fern frond adorns the top of the cheese. Below the fern you'll find a fluffy, white rind concealing the soft, creamy paste.

Are you or someone you know truly passionate about cheese? Looking to expand your cheese knowledge and experience? Our Cheese of the Month Club is a fantastic opportunity for anyone interested in cheese and makes the perfect gift! Available in 3-. 6-, and 12-month memberships and Auto Renew!

And now, also, the brand-new, exclusive Connoisseur's Club makes an amazing gift as well!

With the cheese connoisseur in mind, Chef Terrance Brennan and Maitre Fromager Max McCalman have created the NEW Connoisseur's Cheese Club - a rare opportunity to experience the most exclusive and unique cheeses available in the United States.