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What people are saying - Write a reviewReview: The New York Times 60-Minute GourmetUser Review - Kathleen Flinn - GoodreadsOne of the first books that I ever cooked from when I was still a teenager, some of the recipes in this book still make up my "go to" dishes today. Read full review Review: The New York Times 60-Minute GourmetUser Review - Debbie Lake - GoodreadsA compilations of some of Pierre Franey's famous NY Times 60 Minute Gourmet columns. Each entry offers a brief article followed by some quick gourmet recipes. Some of them may seem a bit dated now but I'm sure they're still delicious. Read full review Related books
Contents
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Common terms and phrasesAdd salt add the onion baking dish bay leaf blend bread crumbs broiled carrots celery cheese chef chicken chicken pieces clams Cook briefly corn oil cream sauce cubes cup dry white cup finely chopped Drain dry white wine endives fillets finely chopped onion finely chopped parsley finely minced fish flavor flour Four servings French freshly ground pepper garlic garnish Heat the oil heavy skillet herbs high heat ingredients liver mayonnaise meat mushrooms mustard noodles olive oil omelet onion oregano paprika Parmesan cheese parsley peanut peeled pepper to taste potatoes prepare prosciutto recipe remoulade rice salad Salt and freshly salt and pepper Salt to taste saucepan and add sausages shaking the skillet shallots shrimp skillet skillet and add slices spoon Sprinkle with salt steak stirring tablespoon of butter tablespoons butter tablespoons finely chopped tarragon taste 2 tablespoons teaspoon teaspoon dried teaspoon finely chopped thyme toss veal vegetable vinegar Yield zucchini Bibliographic information
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