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The New York Times 60-Minute Gourmet
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Binding: Paperback
Dewey Decimal Number: 812.54
EAN: 9780812933024
Edition: 1st ed
ISBN: 0812933028
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 352
Publication Date: April 04, 2000
Publisher: Clarkson Potter
Release Date: April 04, 2000
Studio: Clarkson Potter
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Editorial Review:
A Master Chef's Signature Book
Available in paperback for the first time in a decade, The New York Times 60-Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs. After a successful career as a restaurant chef, Franey became a food writer for The New York Times in 1975, accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through his column and the cookbooks that soon followed, Franey created a national sensation with his revolutionary style of cooking, and American kitchens haven't been the same since. The presentation of quick, healthy, and enjoyable meals was a revelation, introducing the home cook to choices beyond spending hours in the kitchen or settling for "fast food." This cookbook -- the first that collected his New York Times recipes -- captures all that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the injunction "Don't spend all evening in the kitchen!" As a step-by-step guide to better cooking and delicious eating, this great cookbook allows all cooks to employ Pierre Franey's signature methods and create memorable meals in their own homes.
Customer Reviews
Average Rating: 
Rating: - Rescue From The Mundane!
I bless the day when I checked this book out (over and over again) from the library where I attended college. As a newlywed attending graduate school I was too poor and too time deprived to cook and eat. This book saved my life! Not knowing a thing about cooking... I happened upon perfection as a guide! Now, almost forty years later I am an accomplished cook and avid entertainer and it's all due to the foundation this book provided! I still think Jacques Pepin is the best celebrity chef on TV today. ... Read More
Rating: - how to really cook
Quite simply, Pierre Franey taught me how to cook - that is - how to combine ingredients that together transcend the sum of the parts. I came across Pierre Franey's column in the NY Times in the early nineties, and the recipes were a revelation. The techniques I learned from the recipes in this book, his column in the NY Times, and the follow up book, I use repeatedly. Unlike many other recipes, I continued cooking Franey's recipes after my kids were born. As youngsters, they would eat many of the things ... Read More
Rating:  - a cookbook for the busy person
I used to cut out these recipes from the N.Y.Times when they were published years ago. It's great having them altogether and the majority are quite excellent.
Rating: - EXCELLENT BOOK ! This is for Beginners "OR" Master Cooks.
I've owned The 60-Minute Gourmet paperback edition since 1979.
(the book is literally falling apart).
I've used this book since I was a complete novice and didn't have a clue how to boil an egg.
26 years later, I consider myself to be an excellent cook.... But I still reach for this cookbook. Why? because it contains excellent recipies.
This book is incredibly easy for a novice to understand and it will give a "seasoned" cook instructions how to prepare any dish ... Read More
Rating: - Great Intro to Easier French Recipes. No shortcuts here!
'60 Minute Gourmet' and `More 60 Minute Gourmet' are collections of New York Times columns written by the prominent French born and trained chef Pierre Franey, who attained celebrity by being the executive chef at La Pavilion, considered by Craig Claiborne at the beginning of his New York Times career as the only truly worthy `haute cuisine' venue in New York City.
On the surface, it may seem that these volumes are simply precursors to Mark Bittman's `The Minimalist' columns in the same New York ... Read More
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