I put out an offer to my client's this morning entitled "Sauce Gribiche". I took the recipe from my wife's Grandfether's book, The Seafood Cookbook. I never met Pierre Franey, but he continues to be a heavy inspiration for me in regards to COTT moments and what I consider to be quality in food.
His resume is legendary. His work at the NY Times has anchored that paper as the country's foodie newspaper even to this day. And many people don't know that he has written like 10+ books; all excellent. But I have 3 which I consider absolutely necessary:
60 Minute Gourmet
http://www.amazon.com/New-York-Times-60-Minute-Gourmet/dp/0812933028/ref=sr_1_4?ie=UTF8&s=books&qid=1211943775&sr=8-4
The Seafood Cookbook
http://www.amazon.com/Seafood-Cookbook-Pierre-Franey/dp/0812916042/ref=pd_bbs_sr_8?ie=UTF8&s=books&qid=1211943683&sr=8-8
Cuisine Rapide
http://www.amazon.com/Cuisine-Rapide-Pierre-Franey/dp/0812917464/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1211943683&sr=8-2
Especially Cuisine Rapide...some of the best incredibly simple recipes you will find anywhere.
1 comment:
thanx for the suggestions CT - will def check out! - D-RO
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