000			02720nam a22003017a 4500
999			_c34470 _d34470
003			CUTN
005			20210218145019.0
008			210218b ||||| |||| 00| 0 eng d
020			_a0679404929
020			_a9780679404927
041			_aEnglish
082	0	0	_a641.5973 _220 _bFRA
100	1		_aFraney, Pierre.
245	1	0	_aPierre Franey's cooking in America / _cPierre Franey and Richard Flaste ; illustrations by Lauren Jarrett.
250			_a1st ed.
260			_aNew York : _bKnopf, _c1992.
300			_axiii, 392 p. : _bill. ; _c24 cm.
500			_aIncludes index. (HB)
520			_a In this book, Pierre Franey celebrates American food--the rich lode of fresh produce and the cooking skill, ingenuity and lore that are among our national treasures--and provides us with 200 delectable recipes that are in themselves a celebration. Born in Burgundy and trained as a chef in the great French tradition, Franey has become a true champion of American cooking. We follow him across the country as he searches out local specialties and secrets, talking to all sorts of Americans, from crabbers in Maryland to citrus growers in Florida, from cattle ranchers in Nevada to strawberry and artichoke growers in California. He visits restaurants and their kitchens, from the elegant River Cafe in New York and the vibrant Tra Vigne in the Napa Valley of California to a rustic lechonera in San Juan, Puerto Rico-a pig roasting at the entrance-and the whimsical Cafe Spudnik in Moscow, Idaho. All the while he learns the secrets of the food each region yields up as its bounty for the rest of the nation. With irresistible enthusiasm and an expertise born of decades of experience, Franey conveys how the local American cooks prepare their best dishes . Then- in recipes ranging from Marinated Brochette of Lamb with Honey and Meadowbrook Muscovy Duck to Strawberries in a Purse-he provides his own interpretations, exhibiting the skills that have become his hallmark: simple, clear steps; the minimum number of ingredients to make a dish work to perfection; cooking insights that can be applied to other dishes as well; and an approach to each dish that cuts down on the time required from beginning to end. This is a fitting tribute to America's extraordinary culinary heritage.
650		0	_aCooking, American.
700	1		_aFlaste, Richard.
856	4	2	_uhttp://www.loc.gov/catdir/description/random0410/91023227.html
942			_2ddc _cBOOKS
740	0		_aCooking in America.
856	4	2	_3Publisher description
906			_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg