The first paperback edition of the classic cookboof from the '60-Minute Gourmet' introduces some 250 of Franey's most famous and innovative recipes, including such culinary masterpieces as Breast of Chick with Capers and Corn and Grilled Shrimp in Lemon-Basil Marinade. Reprint. 25,000 first printing. (view table of contents)

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.

Introduces more than one thousand recipes from the master chef's cooking columns in The New York Times, presenting a delectable array of regional American specialties, authentic ethnic dishes from around the world, and other exotic foods. 25,000 first printing.

Presents three hundred delicious, recently discovered recipes from the pages of the late Pierre Franey's classic column from The New York Times, all of which emphasize the use of fresh and flavorful ingredients, ease of preparation, and time-saving techniques. 25,000 first printing.

With recipes and tidbits gathered during a coast-to-coast culinary journey, the authors present a delectable sample of the best regional cuisine of the United States, in the companion volume to the PBS television series.

Written by the daughter of the late Pierre Franey, this vividly illustrated cookbook is the result of Franey's journey through the kitchens of Europe--an international sampling of delicious health-conscious cooking from the world's greatest chefs. TV tie-in. (view table of contents)

Product Description:         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...read more

Reflecting the revolutionary changes that have occurred in American kitchens, more than one thousand regional, ethnic, and haute recipes are accompanied by black-and-white drawings throughout.

A companion to the popular PBS series presents a culinary tour of America, featuring two hundred recipes for favorite American dishes from across the country. Reprint. TV tie-in. 25,000 first printing. Tour.

The renowned television chef returns to his native France to present a delectable collection of classic French regional specialties, offering two hundred recipes that capture the essence of French culinary traditions. TV tie-in. 50,000 first printing. Tour.

The famous chef describes his early life in France, culinary training, arrival in the U.S., enlistment in the U.S. Army during World War II, combat experiences in his native France, and postwar career as a chef and food arbiter in America. 20,000 first printing.

Presents quick, low-fat, low-salt versions of traditional French dishes in all courses, in addition to new creations

Combines the essentials of classic cooking techniques with an overview of the current trend toward lighter, herb-based sauces and quickly prepared fish dinners

Product Description: 1984 PAPERBACK

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

Product Description: THE MASTER COOKING COURSE is the simplest and clearest presentation available of master cooking skills in book form. Every recipe that appears in the four gourmet meals has been selected to feature an important and basic cooking technique...read more

Product Description: 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...read more

Product Description: Offers a practical, everyday guide to cooking and eating sensibly that includes information on the major starches and weight control as well as hundreds of recipes and menu plans