Cooking with the 60-Minute Gourmet: 300 Newly Discovered Recipes from Pierre Franey's Classic New York Times Column

Cooking with the 60-Minute Gourmet: 300 Newly Discovered Recipes from Pierre Franey's Classic New York Times Column

by Pierre Franey, Bryan Miller

Three hundred newly discovered recipes drawn from Pierre Franey's famed "60-Minute Gourmet" columns in The New York Times

The master chef's legions of fans will be delighted to learn of such surprising culinary good fortune. Prepared with Pierre Franey's characteristic flair and ebullience, this new collection offers three hundred recipes thatSee more details below


Three hundred newly discovered recipes drawn from Pierre Franey's famed "60-Minute Gourmet" columns in The New York Times

The master chef's legions of fans will be delighted to learn of such surprising culinary good fortune. Prepared with Pierre Franey's characteristic flair and ebullience, this new collection offers three hundred recipes that appeared in The New York Times but were never before published in a cookbook. These recipes are as delicious as those in his two earlier 60-Minute Gourmet collections and combine everything that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the commandment "Don't spend all evening in the kitchen!"

Following a successful career as a restaurant chef, Pierre Franey became a food writer for The New York Times in 1975, when he accepted the challenge to write a regular column featuring recipes that would take less than one hour to prepare. Though he was initially concerned that the time limit might detract from the quality of the dishes, he quickly recalled the delicious foods prepared in his childhood home in France, which often took very little time to cook. Over the two decades that his column appeared, he developed thousands of dishes that can—indeed, must—be made in only minutes to bring them to a state of absolute perfection.         

Cooking with the 60-Minute Gourmet is a dazzling collection of great recipes. The book opens with appetizers, salads, and soups, then moves into meats, poultry, seafood, pasta, and, finally, desserts. Among the many delectable recipes are Green Bean and Red PepperSalad, Lobster and Wild Rice Salad, Double Veal Chops with Braised Spring Vegetables, Sirloin Steak with Crushed Peppercorns, Roasted Baby Chickens with Spicy Mango Barbecue Sauce, Shrimp with Snow Peas and Tomatoes, Fettuccine with Goat Cheese and Asparagus, Broiled Fennel and Zucchini with Parmesan Cheese, Summer Fruit Salad, and Poached Pears in Red Wine and Cassis.

A special tribute to Pierre Franey is offered in a fond Foreword by his lifelong friend the master chef Jacques Pépin. The recipes have been collected and updated by Bryan Miller, a longtime collaborator of Franey's, with help from Claudia Franey Jensen, one of père Franey's daughters, who has also contributed an Introduction. As a step-by-step guide and an inspiration for better eating, this great cookbook will soon be considered a must in every home cook's library.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
In this sensible, sophisticated cookbook, 60 minutes is really 60 minutes--and often less. Franey, who died in 1996, is a cook's cook. As Jacques P pin writes: "Although he was able to organize and run a large kitchen, his heart was at the stove." Franey's French heritage is evident in this collection of rediscovered recipes--the poultry, meat and seafood sections are the book's strongest points--yet international influences (Bitochki with Stroganoff Sauce; Russian chicken burgers) abound. Franey's recipes appeal to American tastes with numerous easy, low-fat turkey, fish and chicken breast recipes (Baked Chicken Breasts with Ricotta-and-Herb Stuffing; Indonesian-Style Chicken Breast). Genial sidebars and asides demystify Franey's secrets, such as which fish are best for soups and how to cook duck (Roasted Duck with Figs) as easily as chicken. The little touches are what count: cayenne pepper in the Poached Halibut Steaks with Lemon Sauce gives the dish warmth. Despite a perfunctory dessert section (too many recipes like Prunes in Beaujolais) and a few superfluities (instructions for preparing a box of wild rice), this is a cookbook that, like Franey's other titles (Cuisine Rapide, etc.), will stand the test of time. Author tour. (Aug.) Copyright 1999 Cahners Business Information.

Product Details

Crown Publishing Group
Publication date:
Edition description:
1st Edition
Product dimensions:
7.78(w) x 9.55(h) x 1.16(d)

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Read an Excerpt

Chicken Fingers with Garlic Butter

Over the years, I have probably devised more chicken breast recipes than anything else. And the demand never ends. Chicken breast is one of the most appealing foods in the supermarket because it is ready to cook, versatile, low in fat and high in protein. But if one falls into a rut by simply broiling or baking chicken breasts, dinner can be mighty boring.
This recipe for chicken fingers with garlic butter is simple yet tasty. And you can vary the seasonings in countless ways.

Yield: 4 servings.
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh oregano or 2 teaspoons dried
2 tablespoons flour
2 tablespoons butter
2 tablespoons olive oil
4 ripe plum tomatoes, skinned, seeded, and diced small
1 tablespoon chopped garlic
4 tablespoons chopped fresh coriander or basil
2 tablespoons fresh lime juice
1. Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2 inch wide.(Continued on next page)
2. Thoroughly blend salt, pepper, oregano, and flour in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.
3. Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continuecooking. Blend well and serve immediately.

tip: To get the most juice out of a lime or lemon, roll it on a countertop while pressing down. Another method is to pop it in the microwave for 30 seconds, just to warm it.

Salmon Marinated with Ginger and Fennel

This invigorating appetizer pairs the rich, buttery taste of fresh salmon with the zesty flavors of ginger and fennel.

Yield: 8 to 10 servings.
2 pounds skinless salmon fillets (have your fish market remove the skin)
1/2 cup fresh lime juice
1 cup thinly sliced fennel bulb
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon grated fresh ginger
1/4 teaspoon hot red pepper flakes
Salt and freshly ground pepper to taste
Lettuce for garnish
1. Slice the salmon crosswise into strips about 1/4 inch wide. Place the strips in a large mixing bowl. Add the lime juice, fennel, vinegar, oil, ginger, red pepper flakes, and salt and pepper. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours. Taste for seasoning (you may need more salt).
2. Line small serving plates with lettuce and place a portion of salmon over the lettuce.

Steamed Mussels Provençal

In the South of France, where mussels are a staple, this is a very popular appetizer. Once you get the hang of it, you may substitute herbs and spices of your choice.

Yield: 4 servings.
5 pounds fresh mussels
3 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup finely chopped onions
1 sweet red pepper, cored, seeds removed, and finely chopped
1 cup crushed canned tomatoes
1/2 teaspoon saffron threads (optional)
1 teaspoon ground turmeric
1/8 teaspoon red pepper flakes, or to taste
1/2 cup dry white wine
4 sprigs fresh thyme or 2 teaspoons dried
1 bay leaf
Salt and pepper to taste
4 tablespoons chopped fresh basil or parsley
1. Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
2. Heat oil in a large saucepan or pot. Add garlic, fennel, onions, and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn the garlic. Stir often.
3. Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
4. Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French bread or a crusty Italian loaf.

Gazpacho Mousse

I love the Spanish soup gazpacho. In fact, I love all kinds of fresh vegetable purées when my garden is in full bloom. This is a delicious twist on gazpacho. The soup is seasoned, then bound with a little gelatin. It makes a great seasonal starter.

Yield: 4 servings.
1/2 cup fine fresh bread crumbs
1 teaspoon finely minced garlic
2 tablespoons virgin olive oil
3/4 cup peeled, seeded, and finely diced tomatoes
3/4 cup peeled, seeded, and finely diced cucumber
2 tablespoons red wine vinegar
2 tablespoons finely chopped scallion
4 tablespoons cored, seeded, and finely diced sweet red pepper
1/2 cup tomato juice
1 teaspoon sugar
2 tablespoons chopped fresh basil, loosely packed
1 envelope granular gelatin
3 egg whites (about 1/3 cup)
1. Put the bread crumbs, garlic, and oil into the container of a food processor or electric blender. Blend thoroughly.
2. Add 1/2 cup of diced tomatoes, 1/2 cup diced cucumber, the vinegar, chopped scallion, diced red pepper, the tomato juice, sugar, and half the basil. Blend as smoothly as possible. Scrape the liquid into a mixing bowl and add the remaining tomatoes, cucumber, and basil. Blend well.
3. Pour about 1/4 cup of the sauce into a pan and add the gelatin. Cook, stirring, over very low heat until the gelatin dissolves. Combine the rest of the gazpacho with the gelatin mixture and blend well. Let cool but do not allow the mixture to set.
4. Beat the egg whites until they stand in soft peaks. Scrape them into the gazpacho mixture and blend well with a whisk.
5. Lightly oil the inside of 4 individual half-cup soufflé dishes, ramekins, or other molds. Spoon or ladle equal portions of the gazpacho mixture into each mold. Cover with plastic wrap and refrigerate overnight. To serve, run a knife around the inside of each mold. Set the molds briefly in a basin of warm water. Wipe off the bottom of the molds, and invert each on a plate.

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