Pierre Franey's Cooking In America

by Pierre Franey

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 Beef

A Glance Toward 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

New Orleans

Even The Humble Potato...

The Trout Harvest

Made In Rice

Say Cheese

The Big Montauk, New York

Strawberries And Artichokes

America's Turkey

Salmon Splendor

Beyond San Juan

The Lentil Land

In The Florida

The Food And Wine Of Napa Valley

SPA Cuisine

The Riskiest 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.

Genres: Cookbooks, Food, Nonfiction

Paperback

First published March 31, 1992

Reviews

[Jessica · Rating 4 out of 5]

Interesting cookbook -- even if just to skim and enjoy.