The New York Times 60-Minute Gourmet

by Pierre Franey, Craig Claiborne (Introduction)

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 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.

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

352 pages, Paperback

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.