Rating: 
Summary: By far the best cookbook written in our modern times!
Review: Franey has compiled a great collection of menus, all of which can be prepared in under 60 minutes and result in elegant, refined meals. I couldn't live without it. The ingredients required are readily available and affordable. Franey's companion book is equally superb. Why these are out of print, I can't understand! If reprinted, both would be NYT bestsellers, and a tribute to a great man.
Rating: 
Summary: Based on French cuisine--is that what you are looking for?
Review: Gourmet means French, apparently. Fast but fatty, good but very continental. Not a wide overview of 60-minute gourmet meals by any means.
Rating:
Summary: Based on French cuisine--is that what you are looking for?
Review: Gourmet means French, apparently. Fast but fatty, good but very continental. Not a wide overview of 60-minute gourmet meals by any means.
Rating:
Summary: My favorite cookbook
Review: I bought a copy of the 60-minute Gourmet when I was a college student in the 1980s. This dog-eared, food-spattered cookbook has remained my favorite for all these years. The food is classic, simple, delicious, and 60-minutes from fridge to table.
Rating:
Summary: Fabulous flavor; easy for beginners
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, which I was when I first bought it. Basically each recipe calls for fresh, high-quality cut of fish/meat/poultry which is then cooked with several complementary herbs, spices, aromatic veges, & that's it. I have found that this may not be the best everyday family type cookbook because the high quality may be expensive. But I think many of the recipes are transferable to other more available fish, etc.
Rating:
Summary: Fabulous flavor; easy for beginners
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, which I was when I first bought it. Basically each recipe calls for fresh, high-quality cut of fish/meat/poultry which is then cooked with several complementary herbs, spices, aromatic veges, & that's it. I have found that this may not be the best everyday family type cookbook because the high quality may be expensive. But I think many of the recipes are transferable to other more available fish, etc.
Rating:
Summary: You'll use this book often!
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 features an opening comment from Mr. Franey, including advice on timing. He also suggests simple accompaniments, including the recipe when necessary, which is a great help since I am usually in a hurry and don't have time to think of side dishes. Together the suggested menu can be produced in an hour! Try the Filet Mignon in Madeira sauce, Veal with Mushrooms in Cream Sauce, Shrimp Greek Style with Rigatoni (the first time I cooked with feta cheese!), Grilled Chicken with Mustard Sauce and Curried Chicken. I have made these dishes regularly and now don't refer to the recipes!
Rating:
Summary: The Best Cookbook. Period.
Review: It is just a collection of columns from the New York Times. It doesn't have any nice pictures. It is not trendy in any way. But I think this is the best cookbook ever written. I first read Pierre Franey's NYT column while in university and it opened my eyes to the delights of good cooking by making me realize I could do it myself. His recipes are straightforward but elegant and whether you cook for one or for company, the results will always be pleasing. To cook Franey-style requires a minimum of time and ingredients but will inspire you to concentrate on the quality of your raw materials, the presentation and development of your own skills.
Rating:
Summary: Cookbook with more great recipes than any other
Review: My copy of this book is falling apart from the use it has had, so I would like a new copy. Can we get the publisher to reprint it? It has by far the highest proportion of great recipes of all the cookbooks I have seen. Dishes tend to be a bit on the heavy side (butter and heavy cream in many of them), but are absolutely delicious--whenever I want happy guests this is the book I pull out. All recipes for a single meal are laid out on 2 facing pages so no turning pages while you are cooking.
Rating:
Summary: You won't need another cookbook
Review: Pierre will help you to prepare the juiciest chicken you'll ever taste. We substitute breasts for whole chicken recipes and they come out marvelous. His side dishes are basic, simple and delicous. My favorite recipe is parsleyed chicken. Enjoy.
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