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

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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.

  • 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

    • 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.

    • Sharonsez on December 22, 2012

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

  • 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).

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  • ISBN 10 0812933427
  • ISBN 13 9780812933420
  • Linked ISBNs
  • Published Aug 10 2000
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Three Rivers Press
  • Imprint Random House USA Inc

Publishers Text

This paperback revival of one of Franey's most-loved cookbooks 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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