New York Times 60- Minute Gourmet

by Pierre Franey, Craig Claiborne (Introduction)

Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be prepared in an hour or less. There are dozens of choices to suit the palate of every gourmet, including : Chicken Breasts Veronique with Curried Rice Filet Mignon Sauce Madere with a Saute of Vegetables Fermiere, Parsleyed Rack of Lamb with Grilled Tomatoes Provencale, and more, as well as straightforward organization to provide maximum cooking convenience.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink, France

Hardcover

First published October 12, 1979

Reviews

[Jacob Hale · Rating 5 out of 5]

These recipes work, really do take 60 minutes or less (including all prep time), and are delicious. My favorite: Steaks au Vinaigre. I've been using this book for almost 25 years and don't anticipate stopping soon -- unless I develop high cholesterol, in which case most of these recipes will not do, especially since Franey loves butter.

[Nancymimi · Rating 5 out of 5]

This is the third cookbook I ever bought and it is wonderful, and most of the recipes can be completed in even less time.

[Caroline · Rating 3 out of 5]

Useful, with interesting text and some appealing recipes. But it is dated, and many flavors seem tired and heavy.

[MH · Rating 5 out of 5]

one of my "go-to" cookbooks for quick good French cuisine.

[Weatherly Webb · Rating 5 out of 5]

I've had this cookbook for a very long time and I just pulled it out to reread. Great basic recipes with excellent technique that can be updated to taste. 4.5 stars.

[Melissa · Rating 3 out of 5]

Found this cookbook languishing on my shelves, unread for many years. I'm going to dust it off and try some of these tried and true French style recipes.

[Catherine Woodman · Rating 3 out of 5]

this is the beginning of the American Foodie movement

[Kathleen Flinn · Rating 5 out of 5]

One of the first books that I ever cooked from when I was still a teenager, some of the recipes in this book still make up my "go to" dishes today.

[Matthew · Rating 5 out of 5]

You really cannot miss with these recipes.