The New York Times More 60-Minute Gourmet PDF Download
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Author: Pierre Franey
Publisher: Fawcett
ISBN: 9780449901946
Category : Cooking
Languages : en
Pages : 0
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Book Description
With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as delectable, simple, and fast as the first. It offers a menu for every main course, complete with side dish or garnish and also features delectable appetizers and desserts that can be prepared in the same hour.
Author: Pierre Franey
Publisher: Fawcett
ISBN: 9780449901946
Category : Cooking
Languages : en
Pages : 0
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Book Description
With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as delectable, simple, and fast as the first. It offers a menu for every main course, complete with side dish or garnish and also features delectable appetizers and desserts that can be prepared in the same hour.
Author: Pierre Franey
Publisher: Crown
ISBN:
Category : Cooking
Languages : en
Pages : 360
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Book Description
Three hundred newly discovered recipes drawn from Pierre Franey's famed "60-Minute Gourmet" columns in The New York Times The master chef's legions of fans will be delighted to learn of such surprising culinary good fortune. Prepared with Pierre Franey's characteristic flair and ebullience, this new collection offers three hundred recipes that appeared in The New York Times but were never before published in a cookbook. These recipes are as delicious as those in his two earlier 60-Minute Gourmet collections and combine everything that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the commandment "Don't spend all evening in the kitchen!" Following a successful career as a restaurant chef, Pierre Franey became a food writer for The New York Times in 1975, when he accepted the challenge to write a regular column featuring recipes that would take less than one hour to prepare. Though he was initially concerned that the time limit might detract from the quality of the dishes, he quickly recalled the delicious foods prepared in his childhood home in France, which often took very little time to cook. Over the two decades that his column appeared, he developed thousands of dishes that can--indeed, must--be made in only minutes to bring them to a state of absolute perfection. Cooking with the 60-Minute Gourmet is a dazzling collection of great recipes. The book opens with appetizers, salads, and soups, then moves into meats, poultry, seafood, pasta, and, finally, desserts. Among the many delectable recipes are Green Bean and Red Pepper Salad, Lobster and Wild Rice Salad, Double Veal Chops with Braised Spring Vegetables, Sirloin Steak with Crushed Peppercorns, Roasted Baby Chickens with Spicy Mango Barbecue Sauce, Shrimp with Snow Peas and Tomatoes, Fettuccine with Goat Cheese and Asparagus, Broiled Fennel and Zucchini with Parmesan Cheese, Summer Fruit Salad, and Poached Pears in Red Wine and Cassis. A special tribute to Pierre Franey is offered in a fond Foreword by his lifelong friend the master chef Jacques Pépin. The recipes have been collected and updated by Bryan Miller, a longtime collaborator of Franey's, with help from Claudia Franey Jensen, one of père Franey's daughters, who has also contributed an Introduction. As a step-by-step guide and an inspiration for better eating, this great cookbook will soon be considered a must in every home cook's library.
Author: Pierre Franey
Publisher: Three Rivers Press
ISBN: 9780812918366
Category : Cooking
Languages : en
Pages : 276
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Book Description
Presents quick, low-fat, low-salt versions of traditional French dishes in all courses, in addition to new creations
Author: Pierre Franey
Publisher: Crown
ISBN: 9780812917468
Category : Cooking
Languages : en
Pages : 396
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Book Description
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 souffles -- can be made in less than an hour. Provencal 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 Souffle 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.
Author: Molly O'Neill
Publisher: Workman Publishing
ISBN: 9780894806988
Category : Cooking
Languages : en
Pages : 530
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Book Description
More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Author: Pierre Franey
Publisher: U of Nebraska Press
ISBN: 0803234694
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.
Author: Craig Claiborne
Publisher: National Geographic Books
ISBN: 0449901300
Category : Cooking
Languages : en
Pages : 0
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Book Description
A magnificent collection of New York Times recipes for every taste and any occasion—from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne’s Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook’s shelf. Praise for Cooking with Craig Claiborne and Pierre Franey “The indomitable New York Times cooking team does it again!”—Chicago Tribune “The Rogers and Hart of food writing . . . one cannot do better.”—Cosmopolitan
Author: Pierre Franey
Publisher: Artisan Books
ISBN: 9781885183606
Category : Cooking
Languages : en
Pages : 230
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Book Description
Provides such recipes as warm oysters vinaigrette, gazpacho, and bow tie pasta with goat cheese
Author: Gourmet Magazine Editors
Publisher: Modern Library
ISBN: 0812971930
Category : Travel
Languages : en
Pages : 370
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Book Description
A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to Gourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking café au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the world’s most wonderful city. Remembrance of Things Paris is a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner. Contributors include Louis Diat, Naomi Barry, Joseph Wechsberg, Judith and Evan Jones, Don Dresden, Lillian Langseth-Christensen, Diane Johnson, Michael Lewis, and Jonathan Gold.
Author: Jim Dwyer
Publisher: Crown Publishing Group (NY)
ISBN:
Category : Political Science
Languages : en
Pages : 328
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Book Description
On its history and the people that run and ride the trains. A fair mix of technical detail. Fun reading. Annotation copyrighted by Book News, Inc., Portland, OR
