The New York Times 60 Minute Gourmet - Hardcover

Pierre Franey

Hardcover

ISBN 10: 0812908341 ISBN 13: 9780812908343

Publisher: Times Books, 1979

Synopsis

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

About this title

From the Back Cover:

"Pierre always had his finger on the pulse of contemporary American cuisine. Though he was the country's elder statesman of French cooking, he instinctively understood American food and the needs of modern American cooks. . . . Pierre knew that great cooking wasn't about fancy ingredients -- I would have been surprised to have been served even lobster in his house -- but about fresh ingredients, organization, and proper technique. If you've got these, then you cook, move along with ease, and create memorable food."
---from the new Foreword by chef Edward Brown

From the Inside Flap:

m 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.

About this edition

• Publisher: Times Books
• Publication date: 1979
• ISBN 10: 0812908341
• ISBN 13: 9780812908343
• Binding: Hardcover
• Number of pages: 339