A Chef's Tale: A Memoir of Food, France, and America (At Table)
| Author | : | |
| Rating | : | 4.18 (512 Votes) |
| Asin | : | 0803234694 |
| Format Type | : | paperback |
| Number of Pages | : | 288 Pages |
| Publish Date | : | 2013-05-17 |
| Language | : | English |
DESCRIPTION:
His memoir with recipes covers his early life in France, cooking at the 1939 World's Fair as one of a crew that was introducing French food to Americans, and succeeding career highlights; the sections on his childhood seem somewhat stilted, but once he enters the culinary scene the reminiscences become more vivid. From Library Journal Franey is best known as "the Sixty-Minute Gourmet," but he has also been a top New York chef at the legendary Le Pavillon and other restaurants, Craig Claiborne's long-time collaborator at the New York Times , and the author or coauthor of a dozen cookbooks (most recently, Pierre Franey's Cooking in America , LJ 4/15/92). Previewed in Prepub Alert, LJ 12/93.Copyright 1994 Reed Business Information, Inc. Many of the 100 recipes he includes are real French classi
A Chef's Tale W. Fitzgerald This book is about the man behind the PBS show "Cuisine Rapide." Watching Pierre Franey on PBS many years ago took my cooking to the next level. I went to college in the mornings and worked at night. Back then, there were only soap operas and cooking shows on in the afternoon. I sure as hell wasn't going to watch soap operas, so I started watching cooking shows. While Julia Child was always sure to teach me something new, I actu. 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 . "Five Stars" according to richard lowe. A great chef and a very special man.
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 Côte Basque. 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.. 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. 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