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Cuisine Rapide (Illustrated)

Franey, Pierre; Miller, Bryan

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ISBN 10: 0812917464 / ISBN 13: 9780812917468
Verlag: Times Books, US, 1989
Gebraucht Zustand: Very Good Hardcover
Verkäufer Robinson Street Books, IOBA (Binghamton, NY, USA)

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0812917464 Very good in very good dust jacket. Dust jacket sunned. Stains to rear free end paper. First edition * Quality, Value, Experience. Media Shipped in New Boxes. Buchnummer des Verkäufers LOWER26KR1139

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Bibliografische Details

Titel: Cuisine Rapide (Illustrated)

Verlag: Times Books, US

Erscheinungsdatum: 1989

Einband: Hardcover

Zustand:Very Good

Zustand des Schutzumschlags: Dust Jacket Included

Auflage: 1st Edition

Über diesen Titel


        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.

From the Back Cover:

Cold Lobster with Basil vinaigrette
-- Arugula and Red Onion Salad
-- Country Pate With Pistachios
-- Veal and Macaroni Soup
-- Monkfish in Red-Wine Sauce
-- Sauteed Trout with Lime
-- Chicken Breasts with Mustard-Shallot Sauce
-- Poached Capon with Pistachio Stuffing
-- Cornish Game Hens with Cranberry sauce
-- Chili a la Franey
-- Pot-au-Feu a la Minute
-- Ham Steaks with Madeira Sauce
-- Brochettes of Honey-Marinated Pork
-- Medallions of Lambs with Tomatoes and Basil
-- Veal Chops with Fresh Corn
-- Spaghettini with Vegetables and Pepper-Vodka Sauce
-- Rice with Raisins and Pine Nuts
-- Cucumber and Chili Raita
-- French-Fried Yams
-- Rosemary and Mint Ice
-- Bittersweet Chocolate and Cherry Souffle

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