A Chef's Tale: A Memoir of Food, France, and America

Author:   Pierre Franey ,  Richard Flaste ,  Bryan Miller ,  Eugenia Bone
Publisher:   University of Nebraska Press
ISBN:  

9780803234697


Pages:   288
Publication Date:   01 December 2010
Format:   Paperback
Availability:   In Print   Availability explained
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A Chef's Tale: A Memoir of Food, France, and America


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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 Details

Author:   Pierre Franey ,  Richard Flaste ,  Bryan Miller ,  Eugenia Bone
Publisher:   University of Nebraska Press
Imprint:   Bison Books
Dimensions:   Width: 15.20cm , Height: 1.50cm , Length: 22.90cm
Weight:   0.395kg
ISBN:  

9780803234697


ISBN 10:   0803234694
Pages:   288
Publication Date:   01 December 2010
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Reviews

This 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 Information

Richard 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.

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