Pierre Franey S Kitchen
DOWNLOAD
Download Pierre Franey S Kitchen PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Pierre Franey S Kitchen book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Pierre Franey S Kitchen
DOWNLOAD
Author : Pierre Franey
language : en
Publisher: Fawcett
Release Date : 1984-03
Pierre Franey S Kitchen written by Pierre Franey and has been published by Fawcett this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984-03 with Cooking categories.
Pierre Franey Cooks With His Friends
DOWNLOAD
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
Pierre Franey S Kitchen
DOWNLOAD
Author : Outlet
language : en
Publisher:
Release Date : 1988-11-01
Pierre Franey S Kitchen written by Outlet and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-11-01 with categories.
Pierre Franey S Cooking In America
DOWNLOAD
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.
Cooking With The 60 Minute Gourmet
DOWNLOAD
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
DOWNLOAD
Author : Pierre Franey
language : en
Publisher: Alfred A. Knopf
Release Date : 1994
Pierre Franey S Cooking In France 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 Cookery, French categories.
In this companion book to Pierre Franey's new Public Television series, he revisits his native land to bring to the American home cook some of the classic regional specialties of France -- and to search out some of the latest and most brilliant culinary refinements. Franey reports on each of France's major gastronomic areas. He includes his own recipes as well as specialties confided to him in grand restaurants, bistros, and out-of-the-way villages: such mouth-watering delights as cassoulet and confit from Languedoc, hearty choucroute from Alsace, ratatouille from Provence, coquilles Saint-Jacques from Normandy. He revels in foie gras in Gascony and visits the luxuriant grazing land of Charolles that produces the famous charollais beef. We watch the harvesting of truffles in the Perigord, discover the secrets of the rich sauces of Burgundy, and relish the culinary wonders of Lyon. We discover the Cognac country of Charente, the vineyards of Bordeaux, and the precious caves of Champagne. The France we visit here is a land flourishing with cooks of every category, from the practitioners of traditional peasant cuisine to the most innovative chefs at work today. Franey meets -- and presents recipes from -- the legendary Pierre Troisgros and Alain Ducasse, as well as Pierre Gagnaire, whose restaurant in St. Etienne recently received a coveted Michelin third star. We share the secrets of Jean-Marie Miquel, whose restaurant in the town of Najac is one of France's newly discovered treasures, and of Marceline Jacomet, a fabulous cook in a rustic corner of Provence, who prepares duck as you've never tasted it. In Paris we learn about the explosion of new bistro cooking from great chefslike Joel Robuchon and Michel Rostang, whose hearty stews, pates, and roasts are taking on new and deserved cachet. In this book, the American cook (and reader) gains a greater appreciation of the French ardor for produce -- cheese, wine, meat, fish, herbs, vegetables, everything that makes eating in France the great joy it is today -- which underlines the principle, too often paid only lip service, that at the heart of great cooking is the use of the best possible ingredients, fresh as can be and with a minimum of processing. Here we have the very best of French cooking from one of America's great chefs.
Cooking With Craig Claiborne And Pierre Franey
DOWNLOAD
Author : Craig Claiborne
language : en
Publisher: Ballantine Books
Release Date : 1985-03-12
Cooking With Craig Claiborne And Pierre Franey written by Craig Claiborne and has been published by Ballantine Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985-03-12 with Cooking categories.
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
Cuisine Rapide
DOWNLOAD
Author : Pierre Franey
language : en
Publisher: Crown
Release Date : 1989
Cuisine Rapide 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 1989 with Cooking categories.
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.
Pierre Franey S Low Calorie Gourmet
DOWNLOAD
Author : Pierre Franey
language : en
Publisher: Three Rivers Press
Release Date : 1989
Pierre Franey S Low Calorie Gourmet written by Pierre Franey and has been published by Three Rivers Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cooking categories.
Presents quick, low-fat, low-salt versions of traditional French dishes in all courses, in addition to new creations
The New York Times 60 Minute Gourmet
DOWNLOAD
Author : Pierre Franey
language : en
Publisher: Times Books(NY)
Release Date : 1984
The New York Times 60 Minute Gourmet written by Pierre Franey and has been published by Times Books(NY) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cooking categories.
With each of his cookbooks, Pierre Franey breaks new ground. Here he lists 250 delicious recipes with no flour-based sauces, no cream, and relatively little butter and salt. Each recipe includes a calorie count per serving.