Publications
A Chef’s Tale
A Memoir of Food, France, & America
By Bryan Miller & Richard Flaste
The embodiment of the art and pleasure of French cookery, Pierre Franey (1921–96) was one of the most influential and beloved of America’s culinary figures. Before creating his “60-Minute Gourmet” column in the New York Times, writing his celebrated cookbooks, and entering our homes via television, Franey presided over the cuisine at two of the greatest French restaurants in America: the legendary Le Pavillon, then La Côte Basque.
With style, charm, and affection for his native France and adopted America, Franey takes us into his life in the world of food, interweaving his story with irresistible recipes and, here and there, impulsively giving away a chef’s secrets.
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The Seafood Cookbook
Classic to Contemporary
By Pierre Franey and Bryan Miller
In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. The combination of Franey's skills and invention and Miller's knowledge of the current food scene as a professional critic have resulted in a book that melds the fundamentals of classic cuisine with the movement in America toward lighter, quickly prepared dishes.
First of four editions
The New York Times Guide to Restaurants in New York City
By Bryan Miller
Four Best-Selling Editions
Desserts for Dummies
A Reference for the Rest of Us!
By Bryan Miller & Bill Yosses
Does the thought of baking a cake conjure up a nightmare vision of a 15-ft layer cake, scrolled and fluted with decorations fit for a king? If the word “dessert” just throws you into a cold sweat, the inside scoop on desserts is: they’re actually simple to make. And with the right help...well, just a piece of cake.
In the end, desserts are no harder to make than entrées. And with Desserts For Dummies, you’ll cut even a Wedding Cake recipe down to size, flip Crepes Suzette with aplomb, and throw together a batch of Chocolate Truffles your local chocolatier will envy. And with this handy, down-to-earth guide from a leading pastry chef and a former New York Times restaurant critic, you’ll discover the proper way to read a dessert recipe, organize your ingredients.
Dining in the Dark
A Famed Restaurant Critic’s Struggle With and Triumph Over Depression
By Bryan Miller
From the early 1980s to the mid-1990s, Bryan Miller was a household name among restaurant goers in the greater New York City area and beyond as the restaurant critic for the New York Times, as well as the author of numerous books, a public speaker, and a radio and television commentator. Over ten years as a columnist, he dined out more than five thousand times in the United States and abroad, from haute to humble. The Wine Spectator, in a front-page profile, declared Miller “the most powerful restaurant critic in America.”
And for much of that time, he wanted to die.
La Cuisine pour Les Nuls
By Bryan Miller & Hélène Darroze
La cuisine facile et gourmande à la portée de tous!
Vous ne savez pas pocher un poisson ? Ni même monter un blanc en neige ? Ou encore utiliser un siphon pour espuma ?
Bien cuisiner nécessite de bons produits, mais aussi une technique à toute épreuve. La Cuisine pour les nuls vous donnera tous les ingrédients pour acquérir savoir-faire et créativité en gastronomie.
Cooking for Dummies
A Reference for the Rest of Us!
By Bryan Miller and Marie Rama
Over the past decade, home cooks have had access to products that they had never dreamed of: truffles, flavored vinegar, exotic seafood, frozen stocks, produce and condiments from different cultures, and countless types of olive oil, to name just a few. At the same time, the technology of cooking equipment has narrowed the gap between home and professional kitchens.
Whether you fancy yourself a hotshot home cook or someone who wouldn’t know a balloon whisk from a balloon animal, Cooking For Dummies, 2nd Edition, can help you. For the novice, our technique-oriented approach shows you the “whys” of cooking and not just the “whats” found in traditional recipe books. That way, you eventually can create dishes all on your own. For the more experienced cook, you can hone your skills and expand your culinary repertoire.
Cooking with the 60-Minute Gourmet
By Pierre Franey and Bryan Miller
In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. The combination of Franey's skills and invention and Miller's knowledge of the current food scene as a professional critic have resulted in a book that melds the fundamentals of classic cuisine with the movement in America toward lighter, quickly prepared dishes.
Stew Leonard’s You Can Do It! Cookbook
300 Family Recipes
By Stew Leonard and Bryan Miller
300 Family Recipe cookbook that's easy to follow, uses widely available ingredients, and features terrific recipes. It also answers the most commonly asked questions from our customers about buying and storing food.