Cuisine Rapide (Illustrated)
In this age of micro-minute menus, Franey ( The New York Times 60-Minute Gourmet ) and Miller's ( The New York Times Guide to Restaurants in New York City ) recipes for "quick" couscous, pot-au-feu "a la minute" and other hearty meals requiring about an hour of preparation time are not uniformly fast. In fact, "cuisine rapide" combines Franey's impeccable classical French technique with the broad range of American ingredients, not always heeding time (boeuf bourguignon cooks for hours). Quicker though not always simpler recipes range from hamburgers with goat cheese to sauteed pheasant with herbs. Time-consuming, complicated, elegant ravioli formed with untraditional wonton wrappers embodies the melding of international and American flavors and methods. Desserts are light and classically French (Grand Marnier souffle), except for the more experimentally flavored sorbets (e.g., pear and passion fruit). A companion volume for a new television series, the book and its recipes are precisely written, including diagrams detailing operations such as trussing a chicken. Illustrations not seen by PW. HomeStyle Book Club main selection ; BOMC alternate.Copyright 1989 Reed Business Information, Inc.