Pierre Franey's Cooking In America. This item is unavailable.
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Language: English
Published by Alfred A. Knopf, 1992
- Hardcover
- Used
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Seller: Wonder Book, Frederick, MD, U.S.A.Wonder Book
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Unavailable
Hardcover
Condition: Used - As new
US$ 7.10
Item description from seller
Like New condition. Like New dust jacket. With remainder mark. A near perfect copy that may have very minor cosmetic defects.
Seller Inventory # H13N-00668
- Title
- Pierre Franey's Cooking In America
- Author
- Pierre Franey, Richard Flaste
- Publisher
- Alfred A. Knopf
- Publication year
- 1992
- Condition
- As New
- Dust jacket
- Dust Jacket Included
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0679404929
- ISBN 13
- 9780679404927
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.
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.
"Synopsis" may belong to another edition of this title.
From the Inside Flap
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
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
"About the title" may belong to another edition of this title.
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