Pierre Franey
Pierre Franey came to the United States to work in the restaurant of the French Pavilion at the 1939 New York World's Fair and stayed on to become the executive chef of two great French restaurants in New York: Le Pavillon and La Cote Basque. He originated the "60-Minute Gourmet" column for The New York Times in 1976. He died in October 1996.
Pierre Franey came to the United States to work in the restaurant of the French Pavilion at the 1939 New York World's Fair and stayed on to become the executive chef of two great French restaurants in New York: Le Pavillon and La Cote Basque. He originated the "60-Minute Gourmet" column for The New York Times in 1976. He died in October 1996. See less
Pierre Franey's Featured Books
Pierre Franey book reviews
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The New York Times 60-Minute Gourmet
60-minute gourmet
I've used this book for many years, recommended it to many friends and others, and I still cook from it. The book's premise is that one can make excellent French-styled food in less than one hour. ... Read More
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The New York Times More 60-minute gourmet
Outstanding
I had the original 60-Minute Gormet. The recipes are minimalist, using ingredients that are in stock on my shelves, exquisitely delectable and fast to make. It's the cookbook that gets the most use ... Read More
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Jane Brody's Good Food Book: Living the High-Carbohydrate Way
by cabbon6, Nov 14, 2013
I bought this book when it was first released. I learned soooo much from it; I used it all the time. It was the beginning of better eating and real food knowledge. I lost it somewhere over the years ... Read More
