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

• The Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks
• A Chef's Tale: A Memoir of Food, France and America
• Classic French Cooking (2 books in Slipcase) (Foods of the World series)
• Classic French Cooking (Foods of the World)
• Classic French Cooking (Foods of the World)
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics for Dummies
• Cooking Basics For Dummies
• Cooking Basics For Dummies
• Cooking Basics For Dummies, 3rd Edition
• Cooking for Dummies
• Cooking for Dummies
• Cooking For Dummies
• Cooking with Craig Claiborne and Pierre Franey: More Than 600 New Recipes from the New York Times
• Cooking with Craig Claiborne and Pierre Franey: More Than 600 New Recipes from the New York Times
• Cooking With The 60-Minute Gourmet: 300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column
• Craig Claiborne's Gourmet Diet
• Craig Claiborne's Gourmet Diet
• Craig Claiborne's Gourmet Diet
• Craig Claiborne's Gourmet Diet
• Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet
• Cuisine Rapide: Book of Changes
• Dessert For Dummies
• Grilling for Dummies
• Grilling for Dummies
• Grilling for Dummies
• Grilling for Dummies
• The Master Cooking Course: A Step-by-Step Illustrated Guide to the Preparation and Techniques of Four Gourmet Meals
• The New New York Times Cookbook
• The New New York Times Cookbook
• The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne
• The New York Times 60-Minute Gourmet
• The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne
• The New York Times 60-Minute Gourmet
• The New York Times 60-Minute Gourmet
• The New York Times 60-Minute Gourmet
• The New York Times 60-Minute Gourmet
• The New York Times 60-Minute Gourmet (Boxed)
• The New York Times 60-Minute Gourmet 2 Vols. Boxed
• The New York Times 60-Minute Gourmet, 2 Vols. Boxed
• The New York Times More 60-Minute Gourmet
• The New York Times More 60-Minute Gourmet
• The New York Times More 60-Minute Gourmet
• Pierre Franey Cooks With His Friends
• Pierre Franey's Cooking in America
• Pierre Franey's Cooking in America
• Pierre Franey's Cooking in America
• Pierre Franey's Cooking in France: The Companion Book to the Public Television Series
• Pierre Franey's Kitchen
• Pierre Franey's Kitchen
• Pierre Franey's Low-Calorie Gourmet: The New York Times 60-Minute Gourmet's Lighter Approach to Classic Cuisine
• Pierre Franey's Low-Calorie Gourmet: The New York Times 60-Minute Gourmet's Lighter Approach to Classic Cuisine
• The Seafood Cookbook: Classic to Contemporary
• Veal Cookery