The New York Times 60 Minute Gourmet

Pierre Franey

Published by Times Books, 1979
ISBN 10: 0812908341 / ISBN 13: 9780812908343
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Synopsis: Compiled from 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.

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

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Bibliographic Details

Title: The New York Times 60 Minute Gourmet
Publisher: Times Books
Publication Date: 1979
Binding: Hardcover
Book Condition: Good

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Pierre Franey
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