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

by Richard Flaste, Pierre Franey, Bryan Miller

Book 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 C te Basque. With style,...

• Format: Paperback
• Language: English
• ISBN: 0803234694
• ISBN13: 9780803234697
• Release Date: December 2010
• Publisher: Bison Books
• Length: 288 Pages
• Weight: 0.05 lbs.
• Dimensions: 0.6" x 6.1" x 9.1"

Customer Reviews

Why can't eating be an adventure like this anymore?????

If you're rushing through meal preparation with one eye onthe clock, or if you're picking up greasy bags of fast foodon your way home, this book will give you, pun intended, foodfor thought. The astounding thing about Pierre Franey's account of growing up in rural France is the obssessive,hands-on, all-encompassing effort to make the best use ofavailable resources to produce wonderful meals. Don't missthe tale of rabbit hunting with a secret weapon -- a petferret, or the story about stealing the pear. This is sobittersweet, it's unforgettable. AND it has recipes!!!