Hardcover (1989 edition)
From the flap:
In 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 throughout his syndicated "60-Minute Gourmet" column, Franey is one oif 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 soup (Gazpacho with Crab Meat) to dessert (Cantaloupe Ginger Sorbet) can be made in under an hour.
Beautifully designed, with clear instructions, helpful sidebars, and 65 line drawings illustrating special cooking techniques.