Wednesday, December 31, 2008


I received a great cookbook from my mom for Christmas, "The New York Times 60-Minute Gourmet: Gourmet recipes and menus that reach absolute perfection in a matter of minutes."
It is a basic French Cooking how-to book, written by Pierre Franey with an introduction by Craig Claiborne, copyright 1979. One can read reviews of it at From glancing through it, it looks to be an excellent book of basic Classical French cooking.

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