Cookbook

The New York Times 60-Minute Gourmet

Name: The New York Times 60-Minute Gourmet
Rating: 4 (1 reviews)
Author: Pierre Franey

Pierre Franey

Publisher: Ballantine Books

Edition: 1985

Recipes

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Avg recipe rating

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Pierre Franey's 1985 collection focuses on preparing French-inspired dishes within an hour, with 4 recipes currently indexed on Cookbooker. The indexed recipes, including Deviled Chicken Legs, Scallops and Leeks with Pernod, and Zucchini with Oil and Lemon, have received 4 member reviews with an average rating of 5 out of 5. The cookbook itself holds a 4 out of 5 rating based on 1 member review.

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Popular Recipes

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Coquilles St. Jacques et Poireaux avec Pernod—Scallops and Leeks with Pernod
⭐ 5.0 · 1 review · Page 134
Courgettes au Citron—Zucchini with Oil and Lemon
⭐ 5.0 · 1 review · Page 59
Cuisse de Volaille à la Diable—Deviled Chicen Legs
⭐ 5.0 · 1 review · Page 36
Riz au Four—Baked Rice
⭐ 5.0 · 1 review · Page 136

Recent Recipe Reviews

Riz au Four—Baked Rice

kaye16

5/5

6 years ago

Very good and not that much more trouble that regular rice. I did add a goodly dose of Tabasco, but couldn't taste it at table. A third reci... Read review

0 helpful

Courgettes au Citron—Zucchini with Oil and Lemon

kaye16

5/5

6 years ago

Wow, a zucchini recipe that DH likes! This is really easy, and very good. Chunks of zucchini, sautéed till they brown a bit, then steamed wi... Read review

0 helpful

Coquilles St. Jacques et Poireaux avec Pernod—Scallops and Leeks with Pernod

kaye16

5/5

6 years ago

This was really delicious. I neglected to add the last bit of butter to the sauce, but no one complained. It's really fat enough without tha... Read review

0 helpful

Cuisse de Volaille à la Diable—Deviled Chicen Legs

kaye16

5/5

6 years ago

Really a hit. For a half recipe I used four thighs rather than two complete legs. Dijon mustard. Only 10min for the second baking in the ove... Read review

0 helpful