Cuisine Rapide by Pierre Franey, B. Miller |, Paperback | Barnes & Noble
Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet

Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet

by Pierre Franey, Lauren Jarrett, Bryan Miller
     
 

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        Now available in paperback for the first time, Cuisine Rapide is the respected "60-Minute Gourmet" columnist's breakthrough volume on making good food fast. Working with Bryan Miller, Pierre Franey devised more than 250 brilliant recipes combining the best of French country cooking with contemporary flavors and

Overview

        Now available in paperback for the first time, Cuisine Rapide is the respected "60-Minute Gourmet" columnist's breakthrough volume on making good food fast. Working with Bryan Miller, Pierre Franey devised more than 250 brilliant recipes combining the best of French country cooking with contemporary flavors and favorite American ingredients for marvelous meals that are easy to prepare, elegant, and healthful. All of the dishes in this superb cookbook -- from hot appetizers to cold soufflés -- can be made in less than an hour. Provençal Seafood Stew, Peppered Salmon with Onion Compote, Duck Braised in Red Wine and Thyme, Pork Chops Basque Style, Corn and Pepper Fritters, Ziti with Prosciutto and Tomato Sauce, and Bittersweet Chocolate and Cherry Soufflé are just a few examples of Franey's stylish and flavorful fare.

With clear instructions, helpful sidebars, and sixty-five line drawings illustrating special cooking techniques such as boning a leg of lamb and trimming an artichoke, this groundbreaking book continues to set the standard for fast and delicious cooking.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
In this age of micro-minute menus, Franey ( The New York Times 60-Minute Gourmet ) and Miller's ( The New York Times Guide to Restaurants in New York City ) recipes for ``quick'' couscous, pot-au-feu ``a la minute'' and other hearty meals requiring about an hour of preparation time are not uniformly fast. In fact, ``cuisine rapide'' combines Franey's impeccable classical French technique with the broad range of American ingredients, not always heeding time (boeuf bourguignon cooks for hours). Quicker though not always simpler recipes range from hamburgers with goat cheese to sauteed pheasant with herbs. Time-consuming, complicated, elegant ravioli formed with untraditional wonton wrappers embodies the melding of international and American flavors and methods. Desserts are light and classically French (Grand Marnier souffle), except for the more experimentally flavored sorbets (e.g., pear and passion fruit). A companion volume for a new television series, the book and its recipes are precisely written, including diagrams detailing operations such as trussing a chicken. Illustrations not seen by PW. HomeStyle Book Club main selection ; BOMC alternate. (Apr.)
Library Journal
The latest from ``the 60-Minute Gourmet,'' this one to accompany Franey's new year-long PBS series. The recipes, arranged by course, are designed for streamlined cooking, from simple dishes like Hamburgers with Garlic/Shallot Butter to an elegant Pheasant in Beaujolais Sauce. Clear line drawings of cooking techniques are scattered throughout the text. Sure to be in demand. Homestyle main selection, BOMC alternate.-- JS

Product Details

ISBN-13:
9780812933420
Publisher:
Crown Publishing Group
Publication date:
08/22/2000
Edition description:
1 Paperback Edition
Pages:
372
Product dimensions:
7.41(w) x 9.13(h) x 1.03(d)

Related Subjects

Meet the Author

Pierre Franey learned the basics of cooking from his French mother and grandmother, and at fourteen was sent to Paris to become a chef. He published more than a dozen cookbooks in his distinguished career, including several collaborations with Craig Claiborne. In 1975 he created the hugely popular "60-Minute Gourmet" column, which soon led to the bestsellers The New York Times 60-Minute Gourmet and The New York Times More 60-Minute Gourmet. Pierre Franey died in 1996, leaving us an enduring legacy of fine food and good taste.

Michael Romano is the executive chef of New York City's renowned Union Square Cafe and coauthor of the award-winning Union Square Cafe Cookbook.

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