Title
Cooking With The 60Minute Gourmet: 300 Rediscovered Recipes From Pierre Franey'S Classic New York Times Column
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Three Hundred Newly Discovered Recipes Drawn From Pierre Franey'S Famed 60Minute Gourmet Columns In The New York Timesthe 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 60Minute Gourmet Collections And Combine Everything That Was Great About Pierre Franey'S Cooking: Fresh, Flavorful, Lowfat 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 Canindeed, Mustbe Made In Only Minutes To Bring Them To A State Of Absolute Perfection.Cooking With The 60Minute 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 Ppin. The Recipes Have Been Collected And Updated By Bryan Miller, A Longtime Collaborator Of Franey'S, With Help From Claudia Franey Jensen, One Of Pre Franey'S Daughters, Who Has Also Contributed An Introduction. As A Stepbystep Guide And An Inspiration For Better Eating, This Great Cookbook Will Soon Be Considered A Must In Every Home Cook'S Library.
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- Q: What type of recipes can I find in 'Cooking with the 60-Minute Gourmet'? A: The book features a variety of recipes including appetizers, salads, soups, meats, poultry, seafood, pasta, and desserts, all designed to be prepared in under one hour.
- Q: Who is the author of this cookbook? A: The cookbook is authored by Pierre Franey, a renowned chef and food writer known for his '60-Minute Gourmet' column in The New York Times.
- Q: When was 'Cooking with the 60-Minute Gourmet' published? A: The book was published on August 10, 1999.
- Q: How many recipes are included in the book? A: The book contains three hundred recipes, all newly discovered and previously unpublished.
- Q: Is this book suitable for beginner cooks? A: Yes, the recipes are designed for ease of preparation, making it suitable for both beginner and experienced cooks.
- Q: What is the binding type of this cookbook? A: The cookbook is available in hardcover binding.
- Q: Are the recipes health-conscious? A: Yes, the recipes emphasize fresh, flavorful, and low-fat ingredients, in line with Pierre Franey's cooking philosophy.
- Q: Who contributed to the updates in this edition? A: The recipes have been collected and updated by Bryan Miller, with contributions from Claudia Franey Jensen, Pierre Franey's daughter.
- Q: Does the book include a foreword? A: Yes, there is a foreword written by Jacques Pépin, a lifelong friend of Pierre Franey.
- Q: How many pages does 'Cooking with the 60-Minute Gourmet' have? A: The book consists of 352 pages.