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Date : 1979-10-12

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The New York Times 60Minute Gourmet Pierre Franey Craig ~ Available in paperback for the first time in a decade The New York Times 60Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs After a successful career as a restaurant chef Franey became a food writer for The New York Times in 1975 accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare

FAVORITES FROM THE 60MINUTE GOURMET The New York Times ~ The New York Times Archives ALMOST all the recipes that have run in the 60Minute Gourmet over the years have been innovations of one sort or another Some were pure creations dishes that

The New York Times 60Minute Gourmet by Pierre Franey ~ Available in paperback for the first time in a decade The New York Times 60Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs After a successful career as a restaurant chef Franey became a food writer for The New York Times in 1975 accepting the challenge to write a regular A Master Chefs Signature Book

60MINUTE GOURMET The New York Times ~ 60MINUTE GOURMET By Pierre Franey Dec 9 1981 The New York Times Archives See the article in its original This is a digitized version of an article from The Times’s print

The New York Times 60Minute Gourmet by Pierre Franey ~ Available in paperback for the first time in a decade The New York Times 60Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs After a successful career as a restaurant chef Franey became a food writer for The New York Times in 1975 accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare

The New York Times 60Minute Gourmet Pierre Franey Craig ~ The New York Times 60Minute Gourmet is a perfect example It was instrumental in helping a generation of Americans cook Frenchstyle food in a timely fashion It was instrumental in helping a generation of Americans cook Frenchstyle food in a timely fashion

Cooking with the 60Minute Gourmet ~ His other books include The New York Times 60Minute Gourmet and The New York Times More of the 60Minute Gourmet both of which were bestsellers He died in 1996 Bryan Miller has been the New York Times restaurant critic and a longstanding collaborator with Pierre Franey Cooking with the 60Minute Gourmet

Pierre Franey Home Page ~ These pages are a tribute to our father French chef Pierre Franey fondly known to his followers as The New York Times 60Minute Gourmet columnist and for his popular cooking shows on public television

The New York Times 60Minute Gourmet The Classic ~ Pierre Franeys New York Times 60Minute Gourmet column and the cookbook of the same name which has sold more than 200000 in previous editions revolutionized American eating in the 1980s Franeys unique recipes offered alternatives to frozen foods and takeout meals or spending endless hours in the kitchen after a hard day at the office

SesameCoated Sautéed Chicken Breasts Recipe NYT Cooking ~ Andrew Scrivani for The New York Times Here is a classic recipe from Pierre Franey’s “60Minute Gourmet” one that happens not to take quite that long to cook at all Sesame was a novel