Cuisine Rapide

by Pierre Franey, Bryan Miller, Lauren Jarrett (Illustrator)

        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 soufflés -- can be made in less than an hour. Provençal 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 Soufflé 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.

Genres: Cookbooks, Food, Cooking

372 pages, Hardcover

First published January 1, 1989

Reviews

[Nancym · Rating 5 out of 5]

I'm not sure if this 1989 classic is still in print. I have decide to spend some time this year looking at my older cookbooks, trying some of the recipes and writing reviews. I remember when Cuisine Rapide was first released, I used it frequently. I haven't look at in in some time. The recipes are solid, they don't require a lot of work and they results are wonderful. I particularly enjoyed the cucumber salad, the burger with egg and anchovy, the breaded chicken, the Poached Pears and the Banana Crepes. The recipes are not low calorie and many of the sauces are cream based.

The author Pierre Franey was well known in the 1970's and 1980's he had a PBS cooking series and wrote for the New York Times.

[Catherine Woodman · Rating 3 out of 5]

this is an early foodie book from the NYT contributor