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.
Rating:
Summary: Best Cookbook Ever
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 this book is straightforward, and no matter what your cooking level is you CAN make EVERY SINGLE RECIPE even if you are a cooking novice. It's a little heavy on the cream in some recipes, so I recommend more for special occasions and weekends than every day cooking - although there are quite a few healthier recipes in there as well.Favorite recipes? Chicken Scarpariello (took me all of 25 minutes, start to finish), Shell Steak in Vinager & Cream sauce (will impress big-time).
Rating:
Summary: Excellent, easy, fast & flawless
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 this book is straightforward, and no matter what your cooking level is you CAN make EVERY SINGLE RECIPE even if you are a cooking novice. It's a little heavy on the cream in some recipes, so I recommend more for special occasions and weekends than every day cooking - although there are quite a few healthier recipes in there as well. Favorite recipes? Chicken Scarpariello (took me all of 25 minutes, start to finish), Shell Steak in Vinager & Cream sauce (will impress big-time).
Rating:
Summary: Lucked Out on My Very First Cookbook
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 tasting side dishes are included with each entree. My guests usually raved about the dishes I prepared, including both main and side dishes. For some strange reason, as instructed in the recipes, I enjoy having to add a specific ingredient, wait a couple of minutes, add another one, etc. and etc. until every element of the dish is "just right." Kinda adds a bit of fun to the process. Some of Franey's dishes can be calorie laden, however, which can be especially trying for Americans with large appetites. But just cut back a little on that portion of the meal (eating some fat, but not too much, will hold you a lot longer). One of my favorites: His spaghetti dish with large shrimp and capers. My guests went bonkers over it! Does it really take only 60 minutes to create one of Franey's meals? Well not me, as I tend to overthink the process, or just lose things behind the stove. But if you are an experienced, well-organized cook (or chef), a 60 minute preparation time for wonderful, interesting meals sounds totally right by me. Wolfy
Rating:
Summary: The best compact cookbook I ever saw.
Review: This book has all the flavor and variety you would want from a cookbook. The recipes are easy to read, and great for any amateur chef. Also, the book is compact in size, so it is not overwhelming you with too many recipes or cooking methods. It is simply the best cookbook I ever saw.
Rating:
Summary: Outstanding Results and So Easy
Review: This is a great cookbook. The recipes are easy to make, don't require a lot of ingredients, and the results are outstanding. Many of the recipes use common ingredients, so I can look at the stuff in my refrigerator and flip through the book to find a recipe matching the ingredients. It's surprising how good the recipes are and the variety of flavors even though the instructions are so simple. Admittedly, some of the recipes take longer than 60 minutes, but I've done enough cooking to know that many other cookbooks have recipes which take much longer for only ordinary results. This is a great book for people who want gourmet meals without spending a lot of time or money. (In fact, I liked this book so much that I went and bought all of the 60 minute gourment cookbooks.)
Rating:
Summary: A fabulous culinary experience in less than an hour.
Review: This is the only cookbook I can't find fault with. Wonderful recipies,clear instructions,the end result turning out perfectly every time. It offers recipies for real people who appreciate taste and love cooking. Many books boast great photos and celebrities but there are no standards.How many times have you thrown out food because of the author's incompetent recipie? The 60 minute gourmet is the creme de la creme of cookbooks with a reputable author who has standards and respects the palate.I wish I could replace my lost copy.
Rating:
Summary: Best Cookbook Ever
Review: This is the second time I am purchasing this book. My original book is falling apart and covered in food stains from so much use. I've shared recipes from this book with everyone. The recipes are easy and delicious. You will use this book often, buy two!
Rating:
Summary: great introduction to French cooking
Review: This, its companion book, and Franey's "Low-Calorie Gourmet" (the last mostly for the Presentation section) are the best introductions to French cooking that anyone could want. They are what inspired me to begin cooking well, and I still use them frequently. One caveat - this book is NOT the same as "Low Calorie Gourmet." You might want to try substituting a few spoonfuls of creme fraiche every time a recipe calls for a quarter cup (or more) of heavy cream.
It might be nice for somebody outside of Bellevue, WA, to review this book, though!
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