CUISINE RAPIDE by Pierre & Bryan Miller Franey


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Franey, The New York Times' ""Sixty-Minute Gourmet,"" gives a new French name to his spiffy and uncomplicated offerings, which can be as simple as mashed potatoes or as quick as a five-minute salmon mousse. But Franey isn't in a race with the zippy Twenty-Minute Menus of fellow Times food-writer Marian Burros (p. 117); moussaka, a streamlined but still substantial cassoulet, and an oriental ravioli made with wonton skins all come under Franey's definition of rapide. With fare as stylish as pheasant in beaujoulais sauce or as humble as lamb shanks with lentils, this brisk, assured collection (coauthored with Times restaurant critic Miller and timed to accompany Franey's new TV series) can serve for serious everyday cooking or for sensible entertaining.

Pub Date: April 4th, 1989
Publisher: Times Books