New York Times 60 Minute Gourmet - Brossura

Franey, Pierre

Brossura

ISBN 10: 0449901912 ISBN 13: 9780449901915

Casa editrice: Fawcett Books, 1985

Riassunto

Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be prepared in an hour or less. There are dozens of choices to suit the palate of every gourmet, including : Chicken Breasts Veronique with Curried Rice Filet Mignon Sauce Madere with a Saute of Vegetables Fermiere, Parsleyed Rack of Lamb with Grilled Tomatoes Provencale, and more, as well as straightforward organization to provide maximum cooking convenience.

Su questo libro

Recensione:

"Pierre always had his finger on the pulse of contemporary American cuisine. Though he was the country's elder statesman of French cooking, he instinctively understood American food and the needs of modern American cooks. . . . Pierre knew that great cooking wasn't about fancy ingredients -- I would have been surprised to have been served even lobster in his house -- but about fresh ingredients, organization, and proper technique. If you've got these, then you cook, move along with ease, and create memorable food."
---from the new Foreword by chef Edward Brown

L'autore:

Pierre Franey learned the basics of cooking from his French mother and grandmother, and at fourteen was sent to Paris to become a chef. He published more than a dozen cookbooks in his distinguished career, including several collaborations with Craig Claiborne. Franey died in 1996, leaving an enduring legacy of fine food and good taste.

Craig Claiborne was for many years a food writer at The New York Times. He wrote many cookbooks, including The Best of Craig Claiborne and The New York Times Cookbook.

Edward Brown is the chef at The Sea Grill in New York's Rockefeller Center.

Su questa edizione

• Editore: Fawcett Books
• Data di pubblicazione: 1985
• ISBN 10: 0449901912
• ISBN 13: 9780449901915
• Rilegatura: Copertina flessibile