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

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

Franey, Pierre; Flaste, Richard; Miller, Bryan

 
9780803234697: A Chef's Tale: A Memoir of Food, France, and America
Couverture souple
ISBN 10 : 0803234694 ISBN 13 : 9780803234697
Editeur : Bison Books, 2010

Synopsis

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.

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Bison Books
Date d'édition
2010
Langue
anglais
ISBN 10 
0803234694
ISBN 13 
9780803234697
Reliure
Broché
Nombre de pages
288
Coordonnées du fabricant
non disponible
Personne responsable
non disponible