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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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this cookbook have? A: This cookbook has three hundred fifty-two pages. It provides a comprehensive collection of recipes and cooking tips.
- Q: What is the binding type of this book? A: This book is bound in hardcover. The durable binding is ideal for frequent use in the kitchen.
- Q: What are the dimensions of this cookbook? A: The dimensions are eight point two seven inches in length, one point two six inches in width, and ten inches in height. These measurements make it a convenient size for kitchen shelves.
- Q: Who is the author of this cookbook? A: The author is Pierre Franey. He is known for his expertise in quick and easy gourmet cooking.
- Q: What kind of recipes does this book include? A: The book includes three hundred recipes focused on quick and easy gourmet cooking. It features appetizers, salads, meats, seafood, and desserts.
- Q: How do I prepare meals using this cookbook? A: Each recipe is designed to be prepared in sixty minutes or less. Follow the step-by-step instructions provided for each dish.
- Q: Is this cookbook suitable for beginners? A: Yes, this cookbook is suitable for beginners. The recipes emphasize ease of preparation and quick cooking times.
- Q: Can I find healthy recipes in this book? A: Yes, the recipes focus on fresh and flavorful low-fat ingredients. They are designed for health-conscious cooking.
- Q: How do I store this cookbook to keep it in good condition? A: Store this cookbook in a dry place, away from moisture and direct sunlight. This will help preserve its quality over time.
- Q: Are there any special care instructions for this cookbook? A: No special care instructions are necessary. Just avoid exposing it to excessive humidity and extreme temperatures.
- Q: What if I receive a damaged cookbook? A: If you receive a damaged cookbook, contact the seller for a return or replacement. Most sellers have policies in place for such issues.
- Q: Is there a return policy for this cookbook? A: Yes, return policies vary by seller, but most allow returns within a specified period. Check the seller's policy for details.
- Q: Does this book include recipes for specific diets? A: While the book does not focus on specific diets, it emphasizes low-fat and healthy ingredients suitable for many dietary preferences.
- Q: Can I find vegetarian recipes in this cookbook? A: Yes, the cookbook contains recipes that can be adapted for vegetarian cooking. Many dishes focus on vegetables and grains.
- Q: Is this book part of a series or collection? A: Yes, this book is part of Pierre Franey's '60-Minute Gourmet' series. It includes previously unpublished recipes from his New York Times column.
- Q: Who contributed to the recipes in this cookbook? A: The recipes have been collected and updated by Bryan Miller, with contributions from Claudia Franey Jensen, Pierre Franey's daughter.