Cooking With the 60-Minute Gourmet: 300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column - Hardcover
Synopsis
Presents three hundred delicious, recently discovered recipes from the pages of the late Pierre Franey's classic column from The New York Times, all of which emphasize the use of fresh and flavorful ingredients, ease of preparation, and time-saving techniques. 25,000 first printing.
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About the Author
Pierre Franey was born in 1921 in Saint Vinnemer, a small village in Burgundy, France. He learned the basics of cooking from his mother and grandmother, and when he was fourteen, he was sent to Paris to become a cook. After a stellar career as executive chef at New York's superb French restaurant Le Pavillon, Franey began his hugely popular "60-Minute Gourmet" column for The New York Times in 1975. It was syndicated in several hundred newspapers and soon led to the two bestselling cookbooks The New York Times 60-Minute Gourmet and The New York Times More 60-Minute Gourmet. He published more than a dozen cookbooks in his career, including several collaborations with Craig Claiborne. Pierre Franey died in 1996, leaving us an enduring legacy of fine food and good taste.
From the Inside Flap
d newly discovered recipes drawn from Pierre Franey's famed "60-Minute Gourmet" columns in The New York Times
The master chef's legions of fans will be delighted to learn of such surprising culinary good fortune. Prepared with Pierre Franey's characteristic flair and ebullience, this new collection offers three hundred recipes that appeared in The New York Times but were never before published in a cookbook. These recipes are as delicious as those in his two earlier 60-Minute Gourmet collections and combine everything that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the commandment "Don't spend all evening in the kitchen!"
Following a successful career as a restaurant chef, Pierre Franey became a food writer for The New York Times in 1975, when he accepted the challenge to write a regular column featuring recipes that would take less than one hour to prepare. Though he was initiall
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