Cooking with the 60-Minute Gourmet by Pierre Franey
300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column

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Synopsis

Three hundred 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 initially concerned that the time limit might detract from the quality of the dishes, he quickly recalled the delicious foods prepared in his childhood home in France, which often took very little time to cook. Over the two decades that his column appeared, he developed thousands of dishes that can--indeed, must--be made in only minutes to bring them to a state of absolute perfection.          

Cooking with the 60-Minute Gourmet is a dazzling collection of great recipes. The book opens with appetizers, salads, and soups, then moves into meats, poultry, seafood, pasta, and, finally, desserts. Among the many delectable recipes are Green Bean and Red Pepper Salad, Lobster and Wild Rice Salad, Double Veal Chops with Braised Spring Vegetables, Sirloin Steak with Crushed Peppercorns, Roasted Baby Chickens with Spicy Mango Barbecue Sauce, Shrimp with Snow Peas and Tomatoes, Fettuccine with Goat Cheese and Asparagus, Broiled Fennel and Zucchini with Parmesan Cheese, Summer Fruit Salad, and Poached Pears in Red Wine and Cassis.

A special tribute to Pierre Franey is offered in a fond Foreword by his lifelong friend the master chef Jacques Pépin. The recipes have been collected and updated by Bryan Miller, a longtime collaborator of Franey's, with help from Claudia Franey Jensen, one of père Franey's daughters, who has also contributed an Introduction. As a step-by-step guide and an inspiration for better eating, this great cookbook will soon be considered a must in every home cook's library.
 

About Pierre Franey

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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.  
 
Published August 10, 1999 by Crown. 352 pages
Genres: Self Help, Cooking. Non-fiction

Unrated Critic Reviews for Cooking with the 60-Minute Gourmet

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In this companion book to the new PBS series of the same name, frequent collaborators Franey and Flaste (Pierre Franey's Cooking in America) make a wide-ranging gastronomic tour of France.

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The crab does it backwards, as if it had gotten itself cornered and now had to punch its way out.'' The authors' enthusiasm for food makes the book a satisfying read and a good reference.

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Franey's recipes appeal to American tastes with numerous easy, low-fat turkey, fish and chicken breast recipes (Baked Chicken Breasts with Ricotta-and-Herb Stuffing;

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