The New York Times More 60-Minute Gourmet by Pierre Franey

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  • BlytheSpirit on March 03, 2013

    Broiled Squab with Chinese seasoning salt p. 74 served with spinach and watercress in cream p.75 I have made this a couple of times now. Once with a boneless chicken breast instead of squab. The flavors were subtle and delicious and the whole meal came together in under 60 minutes as promised. The sichuan pepper seasoning for the squab and the nutmeg in the spinach were surprisingly - and unexpectedly complementary. These are recipes I will definitely be making again. Have not had creamed watercress before, but really enjoyed it. One thing - be careful when toasting the sichuan peppercorns as they can scorch very easily. I toasted mine in the lid/skillet of my small le crueset and burned the first batch. The second time, I removed them from the heat at the first sign that the peppercorns were started to smell and give off 'smoke'.

  • BlytheSpirit on January 31, 2012

    The Chicken Scarpariello is my favorite recipe from this book. I use his basic recipe for rice pilaf all the time.

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  • ISBN 10 0812909828
  • ISBN 13 9780812909821
  • Linked ISBNs
  • Published Nov 12 1981
  • Format Hardcover
  • Page Count 296
  • Language English
  • Countries United States
  • Publisher Times Books
  • Imprint Times Books

Publishers Text

With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as delectable, simple, and fast as the first. It offers a menu for every main course, complete with side dish or garnish and also features delectable appetizers and desserts that can be prepared in the same hour.

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