The New York Times 60-Minute Gourmet

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.