Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column. Dieser Artikel ist nicht verfügbar.Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column

Presents three hundred delicious, recently discovered recipes from the pages of the late Pierre Franey's classic column from The New York Times, all of which emphasize the use of fresh and flavorful ingredients, ease of preparation, and time-saving techniques. 25,000 first printing.

Pierre Franey was born in 1921 in Saint Vinnemer, a small village in Burgundy, France. He learned the basics of cooking from his mother and grandmother, and when he was fourteen, he was sent to Paris to become a cook. After a stellar career as executive chef at New York's superb French restaurant Le Pavillon, Franey began his hugely popular "60-Minute Gourmet" column for The New York Times in 1975. It was syndicated in several hundred newspapers and soon led to the two bestselling cookbooks The New York Times 60-Minute Gourmet and The New York Times More 60-Minute Gourmet. He published more than a dozen cookbooks in his career, including several collaborations with Craig Claiborne. Pierre Franey died in 1996, leaving us an enduring legacy of fine food and good taste.