The New York Times 60-Minute Gourmet

About this book

A Master Chefs Signature Book Available in paperback for the first time in a decade The New York Times 60-Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs. After a successful career as a restaurant chef Franey became a food writer for The New York Times in 1975 accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through his column and the cookbooks that soon followed Franey created a national sensation with his revolutionary style of cooking and American kitchens havent been the same since. The presentation of quick healthy and enjoyable meals was a revelation introducing the home cook to choices beyond spending hours in the kitchen or settling for "fast food." This cookbook -- the first that collected his New York Times recipes -- captures all that was great about Pierre Franeys cooking: fresh flavorful low-fat ingredients ease of preparation and the injunction "Dont spend all evening in the kitchen!" As a step-by-step guide to better cooking and delicious eating this great cookbook allows all cooks to employ Pierre Franeys signature methods and create memorable meals in their own homes.