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

Cookbooks, Food & Wine

Pierre Franey

Richard Flaste

Quick & Easy

Alfred.A. Knopf

Young Students Encyclopedia: Science Yearbook

Reference

Time Books

History and Lore, completely illustrated, the scientific significance Equipment and viewing information.

The New York Times Guide to the Return of Halley's Comet

Science & Math

Holcamb Noble

Walter Sullivan

John Noble Wilford

Astronomy & Space Science

Times Books

Hito O Nobasu Chikara: Naihatsu To Jiritsu No Susume

Edward L. Deci

Shigeo Sakurai

Unknown

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Books by Richard Flaste