A magnificent collection of New York Times recipes for every taste and any occasion--from two of the foremost food experts in this or any other country

Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients.

Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne's Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The...

The embodiment of the art and pleasure of French cookery, Pierre Franey (1921 96) was one of the most influential and beloved of America s culinary figures. Before creating his 60-Minute Gourmet column in the New York Times, writing his celebrated cookbooks, and entering our homes via television, Franey presided over the cuisine at two of the greatest French restaurants in America: the legendary Le Pavillon, then La Cote Basque. With style, charm, and affection for his native France and adopted America, Franey takes us into his life in the world of food, interweaving his story with...