The New York Times 60 Minute Gourmet

by Pierre Franey, Craig Clairborne (Introduction)

Recipes for delectable main courses that can be prepared in an hour or less, as well as appropriate side dishes or garnishes, are presented along with secrets for making optimum use of time in the kitchen

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

339 pages, 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.