Pierre Franey prepares food and discusses his book, “More 60 Minute Gourmet.” He begins by making curry chicken and rice with a side of cucumber and yogurt salad. He shares that his family came from France and that he decided to be a cook because of all the time he spent in the kitchen with his mother and grandmother. He discusses how he came to New York right before the Nazi invasion of France during World War II. He explains that he couldn’t go back to Europe so he opened a restaurant in America instead. He gives tips on how to buy proper cooking equipment and shows how to deglaze a pan. He ends the interview by describing how he began writing for the New York Times and explains that his recipes can be altered very easily. The interview contains tracking problems.
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