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Pierre Franey Cooks With His Friends
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Book Synopsis Pierre Franey Cooks with His Friends by : Pierre Franey
Download or read book Pierre Franey Cooks with His Friends written by Pierre Franey and published by Artisan Books. This book was released on 1997-01-01 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides such recipes as warm oysters vinaigrette, gazpacho, and bow tie pasta with goat cheese
Book Synopsis Cooking with the 60-minute Gourmet by : Pierre Franey
Download or read book Cooking with the 60-minute Gourmet written by Pierre Franey and published by Crown. This book was released on 1999 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Mastering the Art of French Cooking, Volume 1 by : Julia Child
Download or read book Mastering the Art of French Cooking, Volume 1 written by Julia Child and published by Knopf. This book was released on 2011-10-05 with total page 857 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Download or read book A Chef's Tale written by Pierre Franey and published by U of Nebraska Press. This book was released on 2010-12-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.
Download or read book Food Arts written by and published by . This book was released on 1997 with total page 1066 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Publishers Weekly written by and published by . This book was released on 1999 with total page 854 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Apprentice written by Jacques Pépin and published by Houghton Mifflin Harcourt. This book was released on 2004 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.
Download or read book Ideas in Food written by Aki Kamozawa and published by Clarkson Potter. This book was released on 2010-12-28 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
Book Synopsis The American Way of Eating by : Tracie McMillan
Download or read book The American Way of Eating written by Tracie McMillan and published by Simon and Schuster. This book was released on 2012-02-21 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: A journalist traces her 2009 immersion into the national food system to explore how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within the means of each job.
Book Synopsis Jacques Pepin's Simple and Healthy Cooking by :
Download or read book Jacques Pepin's Simple and Healthy Cooking written by and published by Rodale. This book was released on 1999-10-29 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of two hundred simple, low-fat recipes includes such dishes as Light Double-Fluff Omelets, Blackened Swordfish, Stuffed Red Peppers, and Raspberry Souffles
Download or read book Gourmet News written by and published by . This book was released on 1998 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Classic French Cooking by : Craig Claiborne
Download or read book Classic French Cooking written by Craig Claiborne and published by . This book was released on 1978 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cooking with Daniel Boulud by : Daniel Boulud
Download or read book Cooking with Daniel Boulud written by Daniel Boulud and published by Random House (NY). This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Daniel Boulud, widely celebrated as one of America's greatest chefs, has assembled the volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. Now chef/owner of the internationally acclaimed and wildly successful Restaurant Daniel on Manhattan's Upper East Side, Boulud originally became the toast of the restaurant world in his role as executive chef at Le Cirque. His stunning and inventive cuisine has garnered accolades everywhere from Gault Millau to The New York Times, from Food & Wine and the International Herald Tribune (both of which voted him one of the ten best chefs in America) to the James Beard Foundation (which selected him as New York Chef of the Year in 1992 and Best Chef in America in 1994). Here, in his first cookbook, Boulud presents instructions for everything from hors d'oeuvres to desserts, lavishly illustrated and adapted for the home cook. Based on a style of cooking known as cuisine du marche (cooking with local and seasonal produce), these recipes take advantage of the abundance of fresh foods available in farmer's markets and upscale grocery stores throughout the United States. This collection of over two hundred recipes includes such delights as Crisp Paupiette of Bass in a Barolo Sauce, Sirloin Napoleon with Black Olives and Zucchini, Maine Sea Scallops in Black Tie, Nine-Herb Ravioli with Basil Oil and a Tomato Coulis, Crisp Duck Pot-au-Feu with an Herb Oil, and Roasted Peaches and Blackberries with Ginger Caramel Ice Cream. Boulud both dazzles and inspires with a display of his culinary virtuosity and versatility. He shows home cooks how to re-create his delicious and imaginative disheswithout arduous techniques or complex equipment. The recipes herein offer a wealth of professional tips, and each step is simply and clearly explained. More than just a collection of brilliant recipes, Cooking with Daniel Boulud is also a primer on Boulud's cooking philosophy. The principle on which his cuisine rests is his insistence on only the finest fresh seasonal ingredients. All recipes are coded by season, and Cooking with Daniel Boulud also includes an exquisitely illustrated seasonal market list at the back of the book that is both an invaluable buying guide to ingredients featured in the book and a compendium of simple recipes and preparation tips.
Book Synopsis The New York Times More 60-Minute Gourmet by : Pierre Franey
Download or read book The New York Times More 60-Minute Gourmet written by Pierre Franey and published by Fawcett. This book was released on 1986-01-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Solo written by Anita Lo and published by National Geographic Books. This book was released on 2018-10-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: EATER’S COOKBOOK OF THE YEAR From the Michelin-starred chef and Iron Chef America and Top Chef Masters contestant—a hilarious, self-deprecating, gorgeous new cookbook—the ultimate guide to cooking for one. With four-color illustrations by Julia Rothman throughout. The life of a chef can be a lonely one, with odd hours and late-night meals. But as a result, Anita Lo believes that cooking and dining for one can, and should, be blissful and empowering. In Solo, she gives us a guide to self-love through the best means possible—delicious food—in 101 accessible, contemporary, and sophisticated recipes that serve one. Drawn from her childhood, her years spent cooking around the world, and her extensive travels, these are globally inspired dishes from Lo’s own repertoire that cater to the home table. Think Steamed Seabass with Shiitakes; Smoky Eggplant and Scallion Frittata; Duck Bolognese; Chicken Pho; Slow Cooker Shortrib with Caramelized Endive; Broccoli Stem Slaw; Chicken Tagine with Couscous; and Peanut Butter Chocolate Pie—even a New England clambake for one. (Pssst! Want to share? Don’t worry, these recipes are easily multiplied!)
Book Synopsis Pierre Franey's Cooking in America by : Pierre Franey
Download or read book Pierre Franey's Cooking in America written by Pierre Franey and published by Alfred A. Knopf. This book was released on 1994 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Country: Beef A Glance Toward Spain: 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 Breed: New Orleans Even The Humble Potato... The Trout Harvest Made In America: Rice Say Cheese The Big Catch: Montauk, New York Strawberries And Artichokes America's Bird: Turkey Salmon Splendor Beyond San Juan The Lentil Land In The Groves: Florida The Food And Wine Of Napa Valley SPA Cuisine The Riskiest Fruit: 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.
Download or read book Bon Appétit written by and published by . This book was released on 1997-07 with total page 1074 pages. Available in PDF, EPUB and Kindle. Book excerpt:
