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| #869076 in Books | 2000-04-04 | 2000-04-04 | Original language:English | PDF # 1 | 9.10 x.90 x6.10l, | File type: PDF | 352 pages||3 of 3 people found the following review helpful.| Classic for the busy cook who wants to eat French food|By Robert J. Thomas Sr.|Have owned these for 50 years, used more when I was younger and more energetic, though the recipes don't take much energy -bought these recently ( both volumes) as gifts. Simple French method and combos from a terrific chef with supermarket ingredients, so generally you're eating French food during||"Pierre always had his finger on the pulse of contemporary American cuisine. Though he was the country's elder statesman of French cooking, he instinctively understood American food and the needs of modern American cooks. . . . Pierre knew that great cooking w
A Master Chef's Signature Book Available in paperback for the first time in a decade, The New York Times 60-Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs. After a successful career as a restaurant chef, Franey became a food writer for The New York Times in 1975, accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through ...
You easily download any file type for your gadget.The New York Times 60-Minute Gourmet | Pierre Franey. I really enjoyed this book and have already told so many people about it!
