x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Cuisine Rapide: Based on the PBS Television series by Pierre Franey and Bryan Miller

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

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).

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0812917464
  • ISBN 13 9780812917468
  • Published Mar 25 1989
  • Format Hardcover
  • Page Count 372
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Times Books

Publishers Text

In Cuisine Rapide, the basis of the PBS-TV series of the same name, Pierre Franey, the best-selling author of The New York Times 60-Minute Gourmet, and New York Times food writer Bryan Miller have created over 250 brilliant recipes that are fast, fresh, and delicious.

Known nationally through his syndicated "60-Minute Gourmet" column, Franey is one of America's most innovative and popular chefs. He combines classic techniques with contemporary tastes to produce recipes that are marvels: easy to prepare, elegant, and healthful. With an emphasis on light ingredients, herb sauces, and using little butter or salt, all of the dishes in this superb cookbook -- from hot appetizers to cold souffles -- can be made in under an hour: Gazpacho with Crab Meat, Peppered Salmon with Onion Compote, Sea Scallops with Watercress Sauce, Turkey Breast with Capers and Mushrooms, Lamb with White Beans and Vegetables, Ratatouille a la Minute, Cantaloupe and Ginger Sorbet.

Cuisine Rapide is beautifully designed, with clear instructions, helpful sidebars, and 65 line drawings illustrating special cooking techniques such as boning a leg of lamb and roasting peppers.

The emphasis on quality and convenience makes this an essential cookbook for every kitchen. Cuisine Rapide redefines cooking for the 1990s.

Other cookbooks by this author