Book Bonanza

In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience...

250 recipes based on the theory that people want to cut their calories while still eating like a gourmet. Useful sections on equipment, technique, and presentation; each recipe is accompanied by a calorie count.

Pot-au-Feu, Parsleyed Rack of Lamb, and Grand Marnier Soufflé are indeed classic French dishes, but do they belong in a book with "Rapide" in the title? Certainly, says Pierre Franey, longtime author of "The 60-Minute Gourmet" for The New York Times, proving in more than 250 recipes that quality and short order can go together as a "style of home cooking that is efficient, accessible, and refined...

In this companion book to Pierre Franey's new Public Television series, he revisits his native land to bring to the American home cook some of the classic regional specialties of France -- and to search out some of the latest and most brilliant culinary refinements...

A Master Chef's Signature BookAvailable in paperback for the first time in a decade, The New York Times 60-Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs...

Pierre Franey's fourteenth and final cookbook marries low-fat preparation techniques with European tastes. His collaborations with top continental chefs result in delightful menus, made up of recipes to inspire cooks of every skill level, from sea scallops cooked in their own shells to baked rice with red peppers...

This is a 2 Volume set of books: 60-Minute Gourmet and More 60-Minute Gourmet.

Do you love reading antique cookbooks? If so A Poetical Cook-Book first published in 1864 would make an excellent addition to your collection. The book begins with a section on the proper role of the mistress of the home...

Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast. Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for--and you maximize the potential of kitchen ease...

This Gourmet Girl has to take the heat-because she just can't get away from the kitchen. Chloe Carter desperately needs a job, so she takes one assisting a cookbook writer. Unfortunately it stirs up painful memories of her ex- boyfriend Josh, who left her for Hawaii...

Gone are the days of macaroni and cheese from a box, frozen dinners, and takeout. With this cookbook, anyone can make a deliciously easy meal. With beginner recipes, separated into easy, medium, and hard levels, this book is the perfect primer to ease the stress of fearful folks in the kitchen...

If you have somehow never cooked and yet want to, there's always that troublesome problem of where to begin. Fortunately, The Cook's Book, edited by Jill Norman and published by those masters of how-to books, Dorling Kindersley, has answered that question in over 600 glorious pages...

Some people are born to bake, boil, and lovingly tend to food, and they do it willingly. Then there are those among us who are born to burn, break, and destroy food--and would rather pull out our own wisdom teeth than have to cook a meal...

A clever and funny ode to reading and books from the creators of The Gruffalo. Charlie Cook has a favorite book. ItÂ’s about a pirate, who also has a favorite book . . . about Goldilocks, who also has a favorite book ...

For the Amish, baking is an art form, a pleasure, and a way of life. The emotion they bring to baking is at the heart of The Amish Cook's Baking Book. Together, celebrated Amish cook Lovina Eicher and her editor, Kevin Williams, introduce a new generation to Amish baking...