Product Description

Written by the daughter of the late Pierre Franey, this vividly illustrated cookbook is the result of Franey's journey through the kitchens of Europe--an international sampling of delicious health-conscious cooking from the world's greatest chefs. TV tie-in.

Product Details

• Amazon Sales Rank: #464902 in Books
• Published on: 1997-01-04
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 224 pages

Amazon.com Review
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. Franey's "low-fat" often translates to less--rather than no--butter, making it clear (and rightly so) that he values taste above all else. Each of the more than 150 easy-to-follow recipes is accompanied by a brief story or serving recommendation, and all reflect Franey's love for the flavors of haute cuisine and his understanding of the American home cook.

From Library Journal
Sadly, Franey, perhaps best known as the "60-Minute Gourmet," died shortly before this book was finished. His daughter Claudia, who'd been working as his collaborator, completed the book, which now stands as a tribute to the popular and personable chef. Filled with stunning color photographs, this volume is the companion to the upcoming PBS series Pierre Franey's Cooking in Europe. Franey visited and cooked with some of Europe's best chefs?e.g., Fredy Girardet in Switzerland and Michelin stars Marc Meneau and Michel Guerard in France?in search of low-fat dishes. There are several recipes from each chef, along with those Franey developed for the series and other favorites, 125 in all. A pleasure to read and to cook from, this is highly recommended. [BOMC selection.]
Copyright 1997 Reed Business Information, Inc.

From Booklist
Until his death in October 1996, Franey ranked as one of the chief exponents of French cooking in the U.S. His final book, produced with his daughter's collaboration, addresses Americans' current preoccupation with fat reduction. A luxuriantly illustrated volume, it chronicles Franey's 1990s excursions through Europe's most notable restaurants to uncover the impact of fashionable fat consciousness on classic cuisine. Franey presents featured chefs' recipes, then creates his own dishes both to demonstrate further ways to use the chefs' ideas and to round out a menu. Zealous dietitians will be dismayed by the absence of nutritional analyses for each recipe, but Franey's concern is not calorie counting but applying the lower-fat approach to otherwise classically informed cooking. Mark Knoblauch

Customer Reviews

Just perfect
I have tried almost every recipe in this book. It's a resource I go to again and again. I have recommended this book to everyone I know.

If I could give it 10 stars...
Every recipe I have tried from this book has been simple, healthy, and delicious. It's fantastic!

I love this book!
I have actually only made one recipe from this book, but it is so delicious it it a constant standby on my fall and winter dining room table. It is braised red cabbage which sounds rather boring, but with this recipe, it becomes really wonderful. I have never had red cabbage in any restaurant that tastes this good. I always wanted to try other things, but unfortunately (or fortunately for me) I have too many cookbooks and magazines to contend with and get easily distracted.

Pierre Franey takes you all over Europe to 1, 2 or 3 Michelin starred Chefs, and actually cooks with them to create low fat recipes, or use some that they have already. You will not be sorry.