Pierre Franey Cooks With His Friends

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Pierre Franey Cooks With His Friends

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Author : Pierre Franey
language : en
Publisher: Artisan Books
Release Date : 1997-01-01

Pierre Franey Cooks With His Friends written by Pierre Franey and has been published by Artisan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-01-01 with Cooking categories.

Provides such recipes as warm oysters vinaigrette, gazpacho, and bow tie pasta with goat cheese

Cooking With The 60 Minute Gourmet

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Author : Pierre Franey
language : en
Publisher: Crown
Release Date : 1999

Cooking With The 60 Minute Gourmet written by Pierre Franey and has been published by Crown this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cooking categories.

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.

Pierre Franey S Cooking In France

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Author : Pierre Franey
language : en
Publisher:
Release Date : 1994

Pierre Franey S Cooking In France written by Pierre Franey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking, French categories.

Pierre Franey S Kitchen

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Author : Pierre Franey
language : en
Publisher: Crown
Release Date : 1982

Pierre Franey S Kitchen written by Pierre Franey and has been published by Crown this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Cookbooks categories.

Food Arts

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Author :
language : en
Publisher:
Release Date : 1997

Food Arts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cooking categories.

The Publishers Weekly

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Author :
language : en
Publisher:
Release Date : 1999

The Publishers Weekly written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with American literature categories.

Gourmet News

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Author :
language : en
Publisher:
Release Date : 1998

Gourmet News written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Food industry and trade categories.

Pierre Franey S Cooking In America

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Author : Pierre Franey
language : en
Publisher: Alfred A. Knopf
Release Date : 1994

Pierre Franey S Cooking In America written by Pierre Franey and has been published by Alfred A. Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.

In this companion book to the popular Public Television series Pierre Franey's Cooking in America, Pierre Franey celebrates American food -- the rich lode of fresh produce and the cooking skill, ingenuity and lore that are among our national treasures -- and provides us with 200 delectable recipes that are in themselves a celebration. Contents Cattle Country: Beef A Glance Toward Spain: San Juan Cooking With Children The Cajun Life A Crab Feast Honey West Indian Cooking In America Praise The Pig The Old Families And The New Breed: New Orleans Even The Humble Potato... The Trout Harvest Made In America: Rice Say Cheese The Big Catch: Montauk, New York Strawberries And Artichokes America's Bird: Turkey Salmon Splendor Beyond San Juan The Lentil Land In The Groves: Florida The Food And Wine Of Napa Valley SPA Cuisine The Riskiest Fruit: Cherries Vegetable Side Dishes, Salads, Sauces And Stocks Richard Flaste spent twenty-eight years with The New York Times in various positions, including science and health editor and deputy editor of The New York Times Book Review. He has collaborated with Pierre Franey on four books, including A Chef's Tale.

Bon App Tit

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Author :
language : en
Publisher:
Release Date : 1997-07

Bon App Tit written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-07 with Cooking categories.

The Professional Chef

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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2011-09-13

The Professional Chef written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-13 with Cooking categories.

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.