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.
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anion 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 La
Pierre Franey, formerly executive chef of the famed Le Pavillon restaurant in New York City, created the "60-Minute Gourmet" column for The New York Times. He is the author of thirteen cookbooks and a memoir, A Chef's Tale.
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