Cuisine Rapide, the basis of the PBS-TV series of the same name, Pierre Franey, the best-selling author of The New York Times 60-Minute Gourmet, and New York Times food writer Bryan Miller have created over 250 brilliant recipes that are fast, fresh, and delicious. Known nationally through his syndicated "60-Minute Gourmet" column, Franey is one of America's most innovative and popular chefs. He combines classic techniques with contemporary tastes to produce recipes that are marvels: easy to prepare, elegant, and healthful. With an emphasis on light ingredients, herb sauces, and using little butter or salt, all of the dishes in this superb cookbook -- from hot appetizers to cold souffles -- can be made in under an hour: Gazpacho with Crab Meat, Peppered Salmon with Onion Compote, Sea Scallops with Watercress Sauce, Turkey Breast with Capers and Mushrooms, Lamb with White Beans and Vegetables, Ratatouille a la Minute, Cantaloupe and Ginger Sorbet.