EXCELLENT BOOK ! This is for Beginners "OR" Master Cooks.

books:

	• The New York Times 60-Minute Gourmet Pierre Franey Clarkson Potter, 2000 - 352 pages average customer review:based on 21 reviews view larger image
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highly recommended

how to really cook

Quite simply, Pierre Franey taught me how to cook - that is - how to combine ingredients that together transcend the sum of the parts. I came across Pierre Franey's column in the NY Times in the early nineties, and the recipes were a revelation. The techniques I learned from the recipes in this book, his column in the NY Times, and the follow up book, I use repeatedly. Unlike many other recipes, I continued cooking Franey's recipes after my kids were born. As youngsters, they would eat many of the things I prepared from this book, including the Poulet Saute Beausejour (chicken with wine and herbs) and the basic saute of fish. Franey also raised my standards of what to expect from a cook book! Very rarely does anything from his cookbooks fail to be delicious when I cook it.

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Rescue From The Mundane!

I bless the day when I checked this book out (over and over again) from the library where I attended college. As a newlywed attending graduate school I was too poor and too time deprived to cook and eat. This book saved my life! Not knowing a thing about cooking... I happened upon perfection as a guide! Now, almost forty years later I am an accomplished cook and avid entertainer and it's all due to the foundation this book provided! I still think Jacques Pepin is the best celebrity chef on TV today.

I just ordered the newer copy so I could give it to my niece as she embarks on her own cooking start. It is what I call a foundation book. There are five or six of these that never leave my kitchen no matter what new cook book may try to abscond their place in the hierarchy of my inventory. A must have jumping-off place for any new cook and a "OMG why did it take me so long to get it" book for an established cook.

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a cookbook for the busy person

I used to cut out these recipes from the N.Y.Times when they were published years ago. It's great having them altogether and the majority are quite excellent.

EXCELLENT BOOK ! This is for Beginners "OR" Master Cooks.

I've owned The 60-Minute Gourmet paperback edition since 1979.
(the book is literally falling apart).

I've used this book since I was a complete novice and didn't have a clue how to boil an egg.
26 years later, I consider myself to be an excellent cook.... But I still reach for this cookbook. Why? because it contains excellent recipies.

This book is incredibly easy for a novice to understand and it will give a "seasoned" cook instructions how to prepare any dish in a new delicious way.
I simply can't praise this cookbook enough.
Another excellent cookbook is The Doubleday Cookbook by Jean Anderson & Elane Hanna.
Actually, this book should be called the cookbook bible.
Owning both these books will easily turn bad cook into a master chef!

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Many french oriented recipes from soup and more

French cooking is not my real favorite and I have not really tried related recipes been to a French restaurant recently. But I have the 1979 version of this book. I had not tried this book for along time from my collection.( infact I think my wife bought it). Nevertheless while looking around for hamburger recipes, I found one in it that was quite good. 9.4/10 which included placing a fried egg and anchovies on top of the burger. Different. He also shows you how to set up his kitchen pantry. His recipes also cover Fish, soup , eggs, shellfish, beef , pasta and much more. His information about different recipes give you an insight into not only the recipes So I will have to try more. The recipes are not that difficult to make and there are quite a few to try. You might want to try some French recipes as I started to do .

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reviews: page 1, 2, 3, 4, 5

A Master Chef's 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 haven't 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 Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the injunction "Don't 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 Franey's signature methods and create memorable meals in their own homes.

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