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Pierre Franey (January 13, 1921 – October 15, 1996) was a French-born American chef, best known for his televised cooking shows and his "60 Minute Gourmet" column in The New York Times.
These pages are a tribute to our father, French chef Pierre Franey, fondly known to his followers as The New York Times "60-Minute Gourmet" columnist and for his popular cooking shows on public television.
Learn about the life and career of Pierre Franey, a renowned French chef and cookbook author. Discover how he started as a young apprentice in Paris and faced the challenges of the kitchen.
Learn how to make a comforting casserole with macaroni, beef, cheese and herbs from the New York Times Cooking website. This recipe is inspired by Pierre Franey, a renowned French chef and cookbook author.
Oct 16, 1996 · Pierre Franey, who rose from pot scrubber in a Paris bistro to executive chef of the legendary Pavillon restaurant and later to a career as a New York Times food columnist and cookbook author,...
Mar 1, 2022 · Longtime New York Times columnist Pierre Franey translated fine dining and restaurant technique into 60-minute meals that promised home cooks a faster way to make delicious food.
Oct 16, 2013 · Learn about Pierre Franey, the French-born chef who cooked at Le Pavillon, Howard Johnson's and taught millions of Americans how to be 60-minute gourmets. Read his biography, his recipes and his legacy in this Chicago Tribune article.
