Notes about Recipes in this book

• Provençal seafood stew

  • BlytheSpirit on January 31, 2015

    Followed the recipe pretty much to a 't'. This delivered on all counts - it was fairly quick to prepare and I enjoyed the results very much. Next time, would probably just use scallops or combo of scallops, mussels and shrimp as the extra pieces of fish did not seem to add that much for me.

• Poached cod with lemon-butter sauce

  • Barb_N on September 24, 2025

    This is cuisine rapide indeed. Have your garlic and shallots minced and lemon juiced. The fish poaches for less than 5 minutes, including coming to a simmer. The sauce also takes about 5 minutes. such a return for the time invested! I served with sautéed mushrooms and sautéed spinach. De stemming the spinach took longer than preparing the other three dishes put together. This is company worthy but also a weeknight ‘back pocket’ meal.

• Poached halibut with maître d'hôtel butter

  • katiesue28 on October 20, 2023

    Another simple stunner from Pierre Franey. The fish was cooked perfectly, and the butter was so simple yet refined. I served this with a baked potato to make further use of the delicious butter.

• Halibut fillets with leeks and linguine

  • katiesue28 on June 25, 2021

    The halibut came out tender and delicious, and the sauce was quite delicious too. But the leeks and linguine seemed a bit unnecessary.

  • trilobite01 on April 30, 2026

    This recipe was exceptional. The leeks DEFINE this recipe. You cannot skip them. I will, however, suggest that the leeks just get mixed in with the linguine and sauce. No need to have the leeks just sitting on the side. The sauce was irresistible.

• Georges Perrier's crab cakes with shrimp

  • amoule on March 09, 2015

    No bread crumbs and no mayonnaise. These are bound together by putting raw shrimp meat, cream, and egg into the food processor to make a mousse. The crab meat is stirred in by hand. Gluten free.

• Chicken breasts with garlic and balsamic vinegar

  • Sharonsez on December 22, 2012

    I've been asked for this recipe more than any other. Simple, yet delicious. Great for a quick meal.

  • Rinshin on February 01, 2015

    After Sharonsez posted the review for this recipe, I remembered how much I liked this recipe but haven't touched the book in 8+ years. And what a shame too, because most of the recipes I've used from this book have been excellent and quick to make. This one is very easy to make. I thinly sliced the chicken breast by butterfrying and added about 1/2 tsp sugar to the sauce since my husband is not keen sour note. Recipe at https://www.pierrefraney.com/recipes/poultry_and_game/chicken_breasts_with_garlic_and_balsamic_vinegar.html

• Chicken breasts with mustard-shallot sauce

  • janet_x28jp9 on May 21, 2026

    Very easy and tasty.

• Braised lamb with beans (Haricots d'agneau)

  • chriscooks on July 01, 2012

    This recipe and the one that follows it are very similar. I prefer the second one because it has carrots.

• Lamb and white beans with vegetables

  • chriscooks on July 01, 2012

    This is very similar to the previous recipe in the book. It can be made with canned beans, in which case the onions and carrots can be added to the lamb while it is cooking. The lamb can cook on top of the stove (the previous recipe is for stove-top stewing).