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Cooking with Craig Claiborne and Pierre Franey

Cooking with Craig Claiborne and Pierre Franey
Author: Craig Claiborne
Publisher: National Geographic Books
Total Pages: 0
Release: 1985-03-12
Genre: Cooking
ISBN: 0449901300

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A magnificent collection of New York Times recipes for every taste and any occasion—from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne’s Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook’s shelf. Praise for Cooking with Craig Claiborne and Pierre Franey “The indomitable New York Times cooking team does it again!”—Chicago Tribune “The Rogers and Hart of food writing . . . one cannot do better.”—Cosmopolitan


Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking
Author: Craig Claiborne
Publisher: University of Georgia Press
Total Pages: 404
Release: 2007-09-01
Genre: Cooking
ISBN: 9780820329925

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The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.


Craig Claiborne's the New New York Times Cookbook

Craig Claiborne's the New New York Times Cookbook
Author: Craig Claiborne
Publisher: Wings
Total Pages: 0
Release: 1995
Genre: Cooking, American
ISBN: 9780517122358

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Foreword by Pierre Franey. More than 1.000 regional. ethnic and haute cuisine recipes in this cookbook bible. This extraordinary volume reflects the revolutionary changes that have occurred in the American kitchen. Line drawings and b&w drawings throughout.


Veal Cookery

Veal Cookery
Author: Craig Claiborne
Publisher: New York : Harper & Row
Total Pages: 229
Release: 1978
Genre: Cookery (Veal).
ISBN: 9780060107734

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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


The Best of Craig Claiborne

The Best of Craig Claiborne
Author: Craig Claiborne
Publisher: Crown
Total Pages: 0
Release: 1999
Genre: Cookbooks
ISBN: 9780812930894

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Craig Claiborne is best known for revolutionizing American cuisine by, among other things, adding the flavors of the world to home menus. Claiborne has shared the secrets of preparing dishes with the spices of the Levant and the Far East, the curries of India, and the cream sauces of France through his columns for nearly four decades and more than twenty cookbooks. About 60% of the 1,000 recipes in this exciting collection are drawn from Craig Claiborne's New New York Times Cookbook. The other 40% of the recipes are drawn from the five other Claiborne cookbooks mentioned below. No one has commanded the respect of his culinary peers more than Craig Claiborne. Included in this volume are recipes from master chefs who traveled from all parts of the world to share their cooking wisdom with him. Finally, dozens of imaginative collaborative recipes that were developed by Claiborne and Pierre Franey for gourmet cuisine and simple dining are found here. The Best of Craig Claiborne is a classic that belongs in every cook's library across the country.


Classic French Cooking

Classic French Cooking
Author: Craig Claiborne
Publisher:
Total Pages: 208
Release: 1978
Genre: Cooking, French
ISBN: 9788449923678

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Cuisine Rapide

Cuisine Rapide
Author: Pierre Franey
Publisher: Crown
Total Pages: 396
Release: 1989
Genre: Cooking
ISBN: 9780812917468

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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 souffles -- can be made in less than an hour. Provencal 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 Souffle 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. From the Trade Paperback edition.


The Chinese Cookbook

The Chinese Cookbook
Author: Craig Claiborne
Publisher: Perennial
Total Pages: 480
Release: 1992-01-01
Genre: Cooking
ISBN: 9780060922610

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