Cuisine Rapide: Book of Changes by Pierre Franey and Bryan Miller

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  • Country pâté with pistachios

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead
    • Ingredients: shallots; pig livers; thyme; bay leaves; veal; lean pork; ham; pistachio nuts; ground allspice; ground cloves; nutmeg; ground cumin; ground cinnamon; ground cayenne pepper; dry white wine; bacon
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  • Smoked brook trout with horseradish sauce

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Appetizers / starters
    • Ingredients: smoked trout; heavy cream; dill; vodka; horseradish; white peppercorns; cucumbers; sour cream; ground cayenne pepper
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  • Cucumber and dill salad

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: cucumbers; sour cream; dill; ground cayenne pepper; heavy cream
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  • Baked clams with garlic butter

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Appetizers / starters
    • Ingredients: cherrystone clams; butter; shallots; parsley; chervil; thyme; breadcrumbs; Parmesan cheese; garlic
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  • Cherrystone clam and corn fritters

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Fried doughs; Appetizers / starters
    • Ingredients: cherrystone clams; corn; all-purpose flour; tarragon; parsley; scallions; Tabasco sauce; ground cumin; red peppers; red onions; tomatoes; green chiles; chervil
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  • Red pepper purée

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: red peppers; red onions; tomatoes; green chiles; chervil
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  • Clam cocktail

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Beverages / drinks (no-alcohol); Appetizers / starters
    • Ingredients: cherrystone clams; bottled clam juice; limes; red peppers; tomatoes; cilantro; dried red pepper flakes
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  • Cold lobster with basil vinaigrette

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Appetizers / starters
    • Ingredients: black peppercorns; thyme; bay leaves; dried red pepper flakes; whole lobsters; basil; shallots; balsamic vinegar; radicchio; Bibb lettuce; iceberg lettuce; red peppers
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  • Three-lettuce chiffonade

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: radicchio; Bibb lettuce; iceberg lettuce; red peppers
    show

  • Tomatoes stuffed with curried shrimp

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Appetizers / starters
    • Ingredients: shrimp; curry powder; tomatoes; thyme; mozzarella cheese; parsley
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  • Tuna escabeche

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Appetizers / starters; Cooking ahead; South American
    • Ingredients: onions; red peppers; yellow peppers; jalapeño chiles; thyme; bay leaves; tomatoes; capers; tuna fillets; parsley
    • Accompaniments: Rice with mushrooms and pistachios
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  • Warm tuna and scallop salad with orange-coriander vinaigrette

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Appetizers / starters
    • Ingredients: dried red pepper flakes; white peppercorns; coriander leaves; oranges; radicchio; Bibb lettuce; arugula; Belgian endive; bay scallops; tuna fillets; shallots
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  • Smoked salmon mousse

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters
    • Ingredients: smoked salmon; cream cheese; scallions; dill; ground cumin; Tabasco sauce; vodka; bread; capers
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  • Chicken liver mousse

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters
    • Ingredients: chicken livers; bay leaves; thyme; ground allspice; ground cumin; ground cinnamon; ground cayenne pepper; butter; shallots; mushrooms; Cognac
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  • Guacamole

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; red onions; limes; tomatoes; pickled chiles; ground cumin
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  • Artichokes vinaigrette

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: artichokes; parsley
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  • Mixed green salad with blue cheese dressing

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: blue cheese; watercress; red-leaf lettuce; Belgian endive
    show

  • Broccoli and avocado salad

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: broccoli; avocados; lemons
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  • Lentil salad with kielbasa

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Main course; Cooking ahead
    • Ingredients: lentils; carrots; celery; bay leaves; kielbasa sausages; corn oil; onions; parsley
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  • Roasted pepper and snow pea salad

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: red peppers; snow peas; red onions; ground cumin; parsley
    show

  • Arugula and red onion salad

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: arugula; red onions; parsley
    show

  • Cream of leek soup

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Soups; Cooking for a crowd
    • Ingredients: leeks; chicken broth; milk; nutmeg; heavy cream; chervil
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  • Cold cucumber and yogurt soup with fresh mint

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Soups; Cooking ahead; Summer; Indian
    • Ingredients: onions; cucumbers; curry powder; chicken broth; yogurt; mint; French bread; garlic
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  • Garlic croutons

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Vegan; Vegetarian
    • Ingredients: French bread; garlic
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  • Gazpacho with crab meat

    from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet Cuisine Rapide by Pierre Franey and Bryan Miller

    • Categories: Soups; Cooking ahead; Summer; Spanish
    • Ingredients: tomatoes; red onions; red peppers; jalapeño chiles; coriander leaves; limes; cucumbers; lump crabmeat
    show

Notes about this book

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Notes about Recipes in this book

  • 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).

  • 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.

  • 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

  • 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.

  • 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.

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  • ISBN 10 0517150042
  • ISBN 13 9780517150047
  • Published Mar 01 1997
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House Value Publishing
  • Imprint Random House Value Publishing

Publishers Text

This is one of Franey's most-loved cookbooks, it includes 250 of his culinary masterpieces, such as Grilled Shrimp in Lemon-Basil Marinade and Breast of Chicken with Capers and Corn. The recipes are unique and delicious, and of course - all can be prepared in less than an hour.

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