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The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne by Pierre Franey

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Notes about this book

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Notes about Recipes in this book

  • A basic sauté of chicken (Poulet sauté)

    • Lee on January 02, 2015

      Agreed! This is a cornerstone preparation.

    • Bloominanglophile on October 06, 2013

      This has been in my favorites file for a long time now. I can't remember when I first made it, but I have returned to it many times, as it is quick, delicious, and has a minimum of ingredients. Pair it with rice or buttered noodles, a simple, seasonal side veg, and Bob's your uncle! This is also great for when you may be serving picky eaters--there really isn't anything not to like in this dish.

  • Broiled flounder fillets with mustard (Filets de flet à la moutarde)

    • Krisb on November 21, 2010

      This is absolutely delicious and takes 15 minutes. The zucchini side goes well, as would green beans.

  • Steaks with vinegar sauce (Steaks au vinaigre)

    • Krisb on November 21, 2010

      Tangy and delicious.

  • Chicken and avocado in cream (Poulet et poire d'acocat à la crème)

    • Thredbende on August 10, 2011

      Avocado and Chicken breast sounded odd to me when I first tried this recipe, but it is fabulous! The avocado is added to the creamed chicken/mushroom mixture just before serving. This is quick to cook party fare. Try it with the suggested curried rice.

  • Sautéed chicken with wine and herbs (Poulet sauté beauséjour)

    • BlytheSpirit on February 01, 2014

      This is a fabulous recipe - elegant in its simplicity. The recipe was written back in the eighties when it was still easy to find a small chicken (the recipe calls for a 1 3/4 to 2 lb chicken). So I was able to find a 2 1/2 lb chicken and I increased the cooking times accordingly - adding a few minutes and watching the chicken closely for signs of being done. I had the butcher cut the chicken into 8 pieces for this - but I think next time, I might also have him cut the breasts in half. The only other deviation from the recipe is that I omitted the chicken liver, which was supposed to go into the pan before the pan sauce is made. I served this to company along with buttered egg noodles and sautéed spinach. This is a definite repeat, and it was a great success.

  • Broccoli with lemon butter (Brocoli au citron)

    • Bloominanglophile on October 06, 2013

      I steam my broccoli instead of boiling it--otherwise this is a good, simple preparation of this particular vegetable.

  • Chicken sauté with rosemary (Poulet sauté au romarin)

    • Bloominanglophile on October 06, 2013

      This is the Poulet Saute recipe with just a teaspoon of fresh rosemary leaves added. Like the afore mentioned recipe, I like to serve it with rice to catch the delicious sauce.

  • Chicken and rice casserole (Casserole de poulet au riz)

    • Maya12 on March 22, 2016

      In a hurry - this is the recipe you need to bookmark. While it's cooking make your salad, Then sit down and enjoy!

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  • ISBN 10 0449900452
  • ISBN 13 9780449900451
  • Linked ISBNs
  • Published Nov 12 1981
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Ballantine Books
  • Imprint Ballantine Books

Publishers Text

Another treat for food lovers who fondly remember Pierre Franey. Pierre Franey's New York Times 60-Minute Gourmet column and the cookbook of the same name, which has sold more than 200,000 in previous editions, revolutionized American eating in the 1980's. Franey's unique recipes offered alternatives to frozen foods and take-out meals or spending endless hours in the kitchen after a hard day at the office. His presentation of quick, healthy, and enjoyable meals was a revelation - American kitchens haven't been the same since.

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