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Rating: 
Summary: Fun and Informative!
Review: I obtained this book by a fortunate accident - I use it constantly as a reference and, sometimes when I just need to read an interesting anecdote written by somebody who loves not only food, but all that surrounds it.Pierre Franey does not talk down to his reader, but he does teach. One of my favorite passages from his book is: "When I have been asked over the years the most basic thing an aspiring cook could be taught, the answer is almost invariable. If you learn a few baic techniques of cookery, the rest is applied logic. If you can make a basic mayonnaise, for example, you can make a sauce remoulade or a sauce tartare with the simple additions of a few ingredients such as choped anchovy, capers, pickles and so on." I depend on Pierre, not only for his skill as a teacher, but just as much so for his ability to inspire. I highly recommend this book for the busy professional who desires to make their house a home.
Rating:
Summary: Invaluable
Review: I was surprised to see this classic cookbook so far down the popularity list. Checking our kitchen bookcase, where I keep the dozen or so cookbooks I use most often, I found that the copyright date on my hardback was 1981. Well, twenty-two years later, I no longer refer to it weekly because I have learned so much of it by heart, but I certainly use it monthly, and still find it invaluable. More 60-Minute Gourmet, like its companion volume 60-Minute Gourmet, is a collection of weekly "60-Minute Gourmet" columns published in the New York Times during the 1970s and early 1980s. The recipes comprise a wide variety of cuisines and are uniformly quick and uniformly light (a handful of recipes call for heavy cream, but it can almost always be dispensed with). The ingredients and techniques still work well today - perhaps not the "cutting edge" dishes and presentations one might expect from, say, a Roy Yamaguchi, but mastering the 60-Minute Gourmet recipes will make you capable of cooking almost anything. Consider these as high-quality building blocks for creating your own brand of gourmet cuisine at home. Keep an eye peeled for the late M. Franey's out-of-print volumes as well. They, too, remain fresh and tasty.
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