kaye16's Profile

Joined: December 21st, 2009

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >

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Cookbook Reviews

The New York Times 60-Minute Gourmet

By Pierre Franey
Ballantine Books - 1985

This books is a really good read. The recipe headnotes could almost be published as a separate book.

Each main course recipes is accompanied by a recipe of a side dish, and all can be prepared within an hour. The one main dish I've made so far was delicious.

A recipe for Pommes Vapeur appears a half dozen times, the same but different each time.