Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column Hardcover – August 10, 1999
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Thanks be to Bryan Miller and to Pierre Franey's family for gathering up 300 of the great teacher's recipes from his column and assembling them for Cooking with the 60-Minute Gourmet. So true to context are these recipes that you can hear Franey tell you what the ingredients are as you read the list, and hear him explain how a dish goes together as you read through the directions--which is to say, there's magic in these pages.
In chapters that include appetizers, salads, soups, poultry, beef, pork, veal, lamb, seafood, pasta, vegetables, and desserts, you will find the likes of Garlic Potatoes, Ziti with Mussels and Broccoli, Salmon with Sorrel Sauce, Broiled Skirt Steak Cajun Style, Indonesian-Style Chicken Breasts, Pumpkin Sage Soup, Tomato and Lentil Salad, and a Cold Lobster Appetizer with Spicy Mustard Sauce. Check out Franey's spicy mango barbecue sauce (he serves it with roasted baby chickens). There are celebrity chefs today who call such a sauce new and bold, which only shows how far out ahead Pierre Franey always was. --Schuyler Ingle
From Publishers Weekly
Copyright 1999 Reed Business Information, Inc.
- Item Weight : 1.8 pounds
- Hardcover : 352 pages
- ISBN-10 : 0812930940
- ISBN-13 : 978-0812930948
- Product Dimensions : 8.25 x 1.25 x 10 inches
- Publisher : Crown; 1st Edition (August 10, 1999)
- Language: : English
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