Pride's Challenge

'60 Minute Gourmet' and `More 60 Minute Gourmet' are collections of New York Times columns written by the prominent French born and trained chef Pierre Franey, who attained celebrity by being the executive chef at La Pavilion, considered by Craig Claiborne at the beginning of his New York Times career as the only truly worthy `haute cuisine' venue in New York City. On the surface, it may seem that these volumes are simply... Read Full Review

The New York Times 60-Minute Gourmet by Pierre Franey was the first cookbook I ever bought for myself--literally. Now I own about 7 cookbooks or so, and this one is still by favorite. Every dish I tried from the book was enjoyable, and in most cases absolutely delicious. And remember, before this book I knew NOTHING about cooking. (Well, I did know how to fry water.) The directions are easy to follow, and recipes for great... Read Full Review

I have had this for 20+ years and I rank it my #1 favorite cookbook tied with Cook's Illustrated "Best Recipe". The recipes are truly simple, easy, fast, & delicious. And elegant.These are not "low cal" recipes but are so packed with flavor that you could pair the main meat or seafood dishes which will probably include cream & butter, with low-cal, low-fat sides. This is a very instructive book & is great for beginners,... Read Full Review

I'm so happy they have reissued this book! I cooked many of these recipes when they were first published in the New York Times, but my yellowed clippings were hard to keep track of. Now with these recipes all neatly in one book I can jettison the stacks of paper. These are tasty and easy recipes, and call for ingredients you have on hand or can find easily. These are the recipes that taught me how to cook. Each selection... Read Full Review

Really, you just can't go wrong. There are no 'vanity' recipes in here (you know the ones, with 87 ingredients and impossible-to-find spices), only simple and flawless dishes that have been proven over time to be winners. I first got this book on the recommendation of a professional chef, and was very suspicious that it would be completely beyond my meager abilities. I was pleased to discover that everything about... Read Full Review