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Fb2 New York Times 60-Minute Gourmet (Large print) ePub

by Pierre Franey

Category: Cooking Methods
Subcategory: Food and Cooking
Author: Pierre Franey
ISBN: 0517669889
ISBN13: 978-0517669884
Language: English
Publisher: Gramercy (August 23, 1988)
Pages: 352
Fb2 eBook: 1321 kb
ePub eBook: 1778 kb
Digital formats: mbr doc azw docx

Start by marking New York Times 60-Minute Gourmet (Large print) as Want to Read . 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

Start by marking New York Times 60-Minute Gourmet (Large print) as Want to Read: Want to Read savin. 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 o 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.

This is a digitized version of an article from The Times’s print archive, before the start of online publication in 1996.

View on timesmachine. This is a digitized version of an article from The Times’s print archive, before the start of online publication in 1996.

Publisher Times Books(NY). Publication City/Country United States. ISBN13 9780812911268.

After a successful career as a restaurant chef.

With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as. .I recently rediscovered this book and its companion, 60-minute Gourmet, in my cookbook library and they've been wonderful

I recently rediscovered this book and its companion, 60-minute Gourmet, in my cookbook library and they've been wonderful. Straightforward recipes, which taste great, and are made in a short time are exactly what I need. My copies were injured in a counter flood and it's time to get new ones. More Great Quick haute cuisine. Occasionally the digitization process introduces transcription errors or other problems. Please send reports of such problems to archive feedbackmes.

Find many great new & used options and get the best deals for The New York Times More 60-Minute Gourmet . With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as delectable, simple, and fast as the first.

With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as delectable, simple, and fast as the first. It offers a menu for every main course, complete with side dish or garnish and also features delectable appetizers and desserts that can be prepared in the same hour.

New York : Fawcett Columbine. Books for People with Print Disabilities. Internet Archive Books. inlibrary; printdisabled; ; china.

The New York Times More 60-Minute Gourmet by Pierre Franey in La Habra.

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.
Comments to eBook New York Times 60-Minute Gourmet (Large print)
Fararala
Have owned these for 50 years, used more when I was younger and more energetic, though the recipes don't take much energy -bought these recently ( both volumes) as gifts. Simple French method and combos from a terrific chef with supermarket ingredients, so generally you're eating French food during the week without a lot of time, hoopla or calories. Give the newlywed these, the original 1960's Betty Crocker Cook Book (before they started using prepared ingredients) and the Fanny Farmer Baking Book, and they're set for life - that's a comment from someone who foolishly bought 200+ cookbooks,including the 1960's excellent Time-Life series. All right, add the Thousand Recipe Chinese cookbook and this neat shelf of 4 books will get one happily through a marriage to the golden anniversary - buy stocks with the rest of the money (once the market crashes again. The 4 would also be a terrific gift for the college student - what - a man who cooks?

The negative for these 2 NYT books is that they're a compendium of Franey's columns jut lifted from the Times and dropped into the books, and since he would sometimes repeat recipes in several columns so does the book. But. Franey generally intends the several dishes in each column to complement each other, so there is logic to their approach. So buy them and eat like a Frenchman and maybe you too (man or woman) can be as svelte and well-fed as the average French person seems to be.
Gir
I bought this book based on all the good reviews over a year ago and after browsing a few recipes, I put the book on the shelf for the time being. I finally decided to try one of the recipes last week for the Indian spiced Shrimp recipe and accompanying saffron rice recipe. I really like how the entree recipe is always accompanied by a side dish recommendation because it takes the guess work out of what to pair the entree with. Well let me tell you, it turned out great! It took right at an hour to make and the complexity of the Indian flavors along with the phenominal saffron rice really allowed me to enjoy the dish. I decided to try another recipe so I went with the Chicken and Grapes because it sounded interesting. It turned out great as well. I would have never thought to throw grapes into a chicken dish but the sweetness/tartness of the grapes worked great. I will agree with others who have pointed out the heavy use of cream and butter but the results turn out so good that it is worth the few extra calories.
Nettale
I got turned on to the "60 Minute Gourmet" columns in the NYT 30 years ago by my then-girlfriend, a wonderful cook. I was amazed that I could produce such excellent and sophisticated dishes that were really simple to make. Best of all, the ingredients were all readily available at a regular grocery store. Franey's brief and informative recipe introductions were also interesting. Basically, he made quality French cooking accessible to amateurs like me.

I bought the original "60 Minute Gourmet" and its sequel in hardcover back then, and still treasure and use them when I want to produce an impressive meal. My teenage daughter even likes the recipes! Since then, I've given the paperback versions as gifts to friends, and will give it once more this Christmas to my current girlfriend. A great gift that keeps on giving if she cooks some of these dishes for me...
Xtintisha
I have had this for 20+ years and I rank it my #1 favorite cookbook tied with Cook's Illustrated "Best Recipe". The recipes are truly simple, easy, fast, & delicious. And elegant.
These are not "low cal" recipes but are so packed with flavor that you could pair the main meat or seafood dishes which will probably include cream & butter, with low-cal, low-fat sides.
This is a very instructive book & is great for beginners, which I was when I first bought it. Basically each recipe calls for fresh, high-quality cut of fish/meat/poultry which is then cooked with several complementary herbs, spices, aromatic veges, & that's it.
I have found that this may not be the best everyday family type cookbook because the high quality may be expensive. But I think many of the recipes are transferable to other more available fish, etc.
Antuiserum
This and it's companion ("More 60-Minute Gourmet) are fantastic cookbooks. Really tasty meals in short order. It's also great how it's not just a recipe on it's own, but side dishes that would go with the main are given. I've given these cookbooks to many people. Using these really helped me overcome my fear of cooking gourmet meals.
Kazimi
This was my first "real" cookbook that I used when my friends and I started to cook for ourselves in college, after 2 years of awful cafeteria food. Still cooking from it at least once a week. A few of the many recipes from this book which I love:
- Chicken florentine
- Choucroute garnie
- Spaghetti & meatballs (not that you *really* need a recipe, but Franey's is great!)
- Steak diane
- Shrimp newburg
- Gruyere-glazed pork chops
- Chicken curry

My only gripes:
- The vegetable side dishes can be a bit repetitive and on the bland side (but what do you expect for a cookbook published in the late '70s?)
- Many of the recipes will require 2 people if you're going to do everything -- from fridge to table -- in 60 minutes.
Gogal
This is one of my all time favorite cookbooks. I bought it after moving out on my own and realizing I needed to learn how to cook something more than pre-made sauces and hamburger helper. It is still one of the most used cookbooks on my shelf, and I own over thirty cookbooks. I needed to buy a new copy because the one I have is slowly falling apart from constant use. So my thanks go out to the publisher for releasing this wonderful treasure. The best feature of this book is that each entre comes with a suggested side dish. This is helpful to beginners who aren't sure yet what goes with what. It takes some of the pressure off of needing to figure everything out all at once. The other wonderful thing about this book is that the recipes result in meals that are a pleasure even to the most advanced gourmets. I recommend this book to anyone interested in cooking great meals at home for themselves as well as for thier friends and family.
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