The New York Times 60-Minute Gourmet by Pierre Franey

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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 0517669889
  • ISBN 13 9780517669884
  • Published Aug 23 1988
  • Format Hardcover
  • Page Count 352
  • Language English
  • Edition large type edition
  • Countries United States
  • Publisher Gramercy Books
  • Imprint Gramercy Books

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