New York Times More 60 Minute Gourmet Review & Ratings

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New York Times More 60 Minute Gourmet Review

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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.

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