These two gourmet cooks have collected more than two hundred recipes, from Texas chili to the classic blanquette de veau, and suggest appropriate side dishes and sauces

Veal Cookery

Pierre Franey

CRAIG CLAIBORNE

Harpercollins

Craig Claiborne's Gourmet Diet

Cookbooks, Food & Wine

Special Diet

Ballantine Books

With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as delectable, simple, and fast as the first. It offers a menu for every main course, complete with side dish or garnish and also features delectable appetizers and desserts that can be prepared in the same hour.

The New York Times More 60-Minute Gourmet

Quick & Easy

Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be prepared in an hour or less. There are dozens of choices to suit the palate of every gourmet, including : Chicken Breasts Veronique with Curried Rice Filet Mignon Sauce Madere with a Saute of Vegetables Fermiere, Parsleyed Rack of Lamb with Grilled Tomatoes Provencale, and more, as well as straightforward organization to provide maximum cooking convenience.

The New York Times 60-Minute Gourmet

Cooking Methods

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.

Pierre Franey's Cooking In America

Richard Flaste

Alfred.A. Knopf

The True Joy of Cooking as Seen by a Professional Chef

Classic French Cooking (Time Life Foods of the World series)

Regional & International

Time-Life Books, New York

French Studies, Cookbooks, Food, Specialty Cuisine

Classic French Cooking: Foods Of The World Series

TIME/LIFE

Recipes for delectable main courses that can be prepared in an hour or less, as well as appropriate side dishes or garnishes, are presented along with secrets for making optimum use of time in the kitchen

The New York Times 60 Minute Gourmet

Times Books

This book is both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.

Craig Claiborne's New New York Times Cookbook

Crown

A haute cuisine diet incorporating two hundred outstanding gourmet recipes presents dozens of carefully planned meals featuring low-salt, low-fat, and beefless dishes created by Claiborne with master chef Pierre Franey

Craig Clairborne's Gourmet Diet

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Books by Pierre Franey