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Overview"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 irresistible recipes and, here and there, impulsively giving away a chef's secrets. He takes us into his childhood in Burgundy, where the bountiful produce and the high respect accorded to the preparation of food grounded Franey in a tradition that would serve him well when he began his apprenticeship at age fourteen in Paris restaurants. In A Chef's Tale, Franey relives the days of America's French food revolution and adds immeasurably to our sophistication about the great world of French cooking-and about cooking itself." Full Product DetailsAuthor: Pierre Franey , Richard Flaste , Bryan Miller , Eugenia BonePublisher: University of Nebraska Press Imprint: Bison Books Dimensions: Width: 15.20cm , Height: 1.50cm , Length: 22.90cm Weight: 0.395kg ISBN: 9780803234697ISBN 10: 0803234694 Pages: 288 Publication Date: 01 December 2010 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: To order Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us. Table of ContentsIntroduction by Eugenia BoneAcknowledgments1. Homecoming2. Reverence and the River3. Paris: From the Bottom Up4. France Is Fading5. Innocents in New York6. War7. Yes or No: The Army8. Soulé and Me9. My Own ColumnEpilogue: Cooking with FriendsRecipesIndexReviewsThis is an enchanting memoir and a worthy collection of recipes. Publishers Weekly [Franey] looks back with clarity, precision, and considerable charm on his Burgundy childhood in a food-centered family... [Franey's] ability to focus on the details of food preparation combines with the specificity of his recollections to make his memoir solidly evocative. Kirkus In these memoirs, legendary chef Pierre Franey reminisces over a rich life, placing an emphasis on hard work, playfulness, and great taste. Booklist Author InformationRichard Flaste has collaborated on three previous books with Pierre Franey, including Pierre Franey’s Cooking in America. Bryan Miller is the author of The New York Times Guide to Restaurants in New York City and has collaborated on books with Pierre Franey. Eugenia Bone is the author of three cookbooks, of which the most recent is Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods. Tab Content 6Author Website:Countries AvailableAll regions |