Cooking with Craig Claiborne and Pierre Franey [Paperback]

A magnificent collection ofNew York Times recipes for every taste and any occasion—from two of the foremost food experts in this or any other country
 
Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients.
 
Now the remarkable team that has already given usThe New York Times Cookbook, Craig Claiborne’s Gourmet Diet,andThe New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages ofThe New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook’s shelf.

Praise forCooking with Craig Claiborne and Pierre Franey
 
“The indomitableNew York Timescooking team does it again!”—Chicago Tribune
 
“The Rogers and Hart of food writing . . . one cannot do better.”—CosmopolitanCraig Claiborne is a food critic and author. He was born in Sunflower, Mississippi, and has lived for many years in East Hampton, New York. He is the author ofThe New York Times Cookbook, Craig Claiborne's Kitchen Primer,and many more.

Pierre Franey was the executive chef of the legendary restaurants Le Pavilion and La Cote Basque in New York City and created the 60-Minute Gourmet column inTheNew York Times. US