Cuisine Rapide (Illustrated) - Hardcover

Pierre Franey; Bryan Miller

Hardcover

ISBN 10: 0812917464 ISBN 13: 9780812917468

Publisher: Times Books, 1989

Synopsis

        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.
From the Trade Paperback edition.

About this title

From the Back Cover:

Cold Lobster with Basil vinaigrette
-- Arugula and Red Onion Salad
-- Country Pate With Pistachios
-- Veal and Macaroni Soup
-- Monkfish in Red-Wine Sauce
-- Sauteed Trout with Lime
-- Chicken Breasts with Mustard-Shallot Sauce
-- Poached Capon with Pistachio Stuffing
-- Cornish Game Hens with Cranberry sauce
-- Chili a la Franey
-- Pot-au-Feu a la Minute
-- Ham Steaks with Madeira Sauce
-- Brochettes of Honey-Marinated Pork
-- Medallions of Lambs with Tomatoes and Basil
-- Veal Chops with Fresh Corn
-- Spaghettini with Vegetables and Pepper-Vodka Sauce
-- Rice with Raisins and Pine Nuts
-- Cucumber and Chili Raita
-- French-Fried Yams
-- Rosemary and Mint Ice
-- Bittersweet Chocolate and Cherry Souffle

About 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.
From the Trade Paperback edition.

About this edition

• Publisher: Times Books
• Publication date: 1989
• ISBN 10: 0812917464
• ISBN 13: 9780812917468
• Binding: Hardcover
• Edition number: 1
• Number of pages: 372
• Illustrator: Lauren Jarrett