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Cover for The New York Times 60-Minute Gourmet
Cookbook

The New York Times 60-Minute Gourmet

Pierre Franey
Publisher: Ballantine Books
Edition: 1985
4
Recipes
4
Recipe reviews
5.0
Avg recipe rating
4.0
Avg book rating

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.

Cookbook Reviews

⭐ 4/5
6 years ago

This books is a really good read. The recipe headnotes could almost be published as a separate book.

Each main course recipes is accompanied by a recipe of a side dish, and all can be prepared within an hour. The one main dish I've made so far was delicious.

A recipe for Pommes Vapeur appears a half dozen times, the same but different each time.

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