Pierre Franey's Cooking In America - Hardcover

Pierre Franey; Richard Flaste

Hardcover

ISBN 10: 0679404929 ISBN 13: 9780679404927

Publisher: Alfred A. Knopf, 1992

Synopsis

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.
From the Trade Paperback edition.

About this title

From the Back Cover

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.

From Publishers Weekly

Here Franey and Flaste (coauthors of Pierre Franey's Low-Calorie Gourmet ), following the example of many past great chefs, explore America with the goal of documenting our foodways. Yet they set their own course through the country, relying on farmers themselves for information on how foodstuffs are raised or harvested regionally. By speaking with the people who actually produce the foods, they also uncover great stories. The companion to the new PBS television series of the same title, the book contains much visual appeal; the authors' ears for dialogue and eyes for color are especially evident in their recipe prefaces. They recall being mesmerized in Crisfield, Md., by a molting crab: "When a crab frees itself from its shell, there is some similarity to a chick doing it, but this is more startling. The crab does it backwards, as if it had gotten itself cornered and now had to punch its way out." The authors' enthusiasm for food makes the book a satisfying read and a good reference. Chapters are devoted to a single foodstuff or to foods from a single region. From such easy classics as sauteed potatoes with garlic170 to more complex and original dishes--the Silver Thatch Inn's roulade of turkey breast and corn, spiced with ancho chilies252 --Franey and Flaste deliver au courant cuisine. HomeStyle main selection; BOMC alternate.
Copyright 1992 Reed Business Information, Inc.

About this edition

• Publisher: Alfred A. Knopf
• Publication date: 1992
• ISBN 10: 0679404929
• ISBN 13: 9780679404927
• Binding: Hardcover
• Edition number: 1
• Number of pages: 392