Pierre Franey's Cooking In America [signed] [first edition]

In this companion book to the popular Public Television series Pierre Franey's Cooking in America, 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.ContentsCattle Country: BeefA Glance Toward Spain: San JuanCooking With ChildrenThe Cajun LifeA Crab FeastHoneyWest Indian Cooking In AmericaPraise The PigThe Old Families And The NewBreed: New OrleansEven The Humble Potato...The Trout HarvestMade In America: RiceSay CheeseThe Big Catch: Montauk, New YorkStrawberries And ArtichokesAmerica's Bird: TurkeySalmon SplendorBeyond San JuanThe Lentil LandIn The Groves: FloridaThe Food And Wine Of Napa ValleySPA CuisineThe Riskiest Fruit: CherriesVegetable Side Dishes, Salads,Sauces And StocksRichard Flaste spent twenty-eight years with The New York Times in various positions, including science and health editor and deputy editor of The New York Times Book Review. He has collaborated with Pierre Franey on four books, including A Chef's Tale.From the Trade Paperback edition.