• Cuisine Rapide

    By Pierre Franey

    Our Price: $7.50
    • Format: Hardcover
    • ISBN-13: 9780812917468
    • Publisher: Times Books
    • Published: March 1989
    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.
  • The Fannie Farmer Cookbook (Thirteenth Edition)

    By Marion Cunningham

    Our Price: $12.50
    • Format: Hardcover
    • ISBN-13: 9780394567884
    • Publisher: Alfred A. Knopf
    • Published: October 1990
    This revised, updated, and redesigned edition adds 325 new recipes, three important new chapters on microwave cooking, outdoor cooking, and vegetarian dishes. Plus, countless tips and comments that address the changes that have taken place on the Americans food scene during the last decade. Charts, tables, index. Illus. 874p.
  • The Fannie Farmer Cookbook, Twelfth Edition

    By Fannie Farmer

    Our Price: $15.00
    • Format: Hardcover
    • ISBN-13: 9780394406503
    • Publisher: Alfred A. Knopf
    • Published: August 1979
    America's great basic cookbook completely revised to provide, for our generation, a full repertory of wonderful dishes and ways of cooking in the best American tradition.