The New York Times More 60 Minute Gourmet
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The New York Times More 60 Minute Gourmet
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Author : Pierre Franey
language : en
Publisher: Crown
Release Date : 1981
The New York Times More 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 1981 with Cookery. categories.
Provides 100 completely new menus, complete with side dish or garnish and suggestions for compatible wines, and includes a selection of desserts and vegetable main dishes
The New York Times 60 Minute Gourmet
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Author : Pierre Franey
language : en
Publisher: Gramercy
Release Date : 1988
The New York Times 60 Minute Gourmet written by Pierre Franey and has been published by Gramercy this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cooking categories.
The New York Times 60 Minute Gourmet
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Author : Pierre Franey
language : en
Publisher:
Release Date : 1981
The New York Times 60 Minute Gourmet 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 1981 with Cooking categories.
New York Times More 60 Minute Gourmet
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Author : Pierre Franey
language : en
Publisher:
Release Date : 1981-10-01
New York Times More 60 Minute Gourmet 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 1981-10-01 with categories.
The New York Times More 60 Minute Gourmet
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Author : Pierre Franey
language : en
Publisher: Fawcett
Release Date : 1986-01-12
The New York Times More 60 Minute Gourmet 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 1986-01-12 with Cooking categories.
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.
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.
Cooking With Craig Claiborne And Pierre Franey
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Author : Craig Claiborne
language : en
Publisher: National Geographic Books
Release Date : 1985-03-12
Cooking With Craig Claiborne And Pierre Franey written by Craig Claiborne and has been published by National Geographic 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
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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
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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
My Kitchen Year
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Author : Ruth Reichl
language : en
Publisher: Random House
Release Date : 2015-09-29
My Kitchen Year written by Ruth Reichl and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-29 with Cooking categories.
NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.” My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for My Kitchen Year “Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters “What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves.”—The Washington Post “The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.”—Vogue “If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.”—O: The Oprah Magazine “The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.”—Eater (Fall 2015’s Best Cookbooks)