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4%OFFPierre Franey - A Chef´s Tale: A Memoir of Food, France, and America - 9780803234697 - V9780803234697
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A Chef´s Tale: A Memoir of Food, France, and America

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Description for A Chef´s Tale: A Memoir of Food, France, and America Paperback. The memoir of Pierre Franey, one of the most influential and beloved culinary figures, who came to the United States from his native France for the 1939 World's Fair and stayed on to help revolutionize the fine dining scene in New York City Series: At Table. Num Pages: 288 pages, 36 illustrations, 101 recipes. BIC Classification: BM; WB. Category: (P) Professional & Vocational. Dimension: 227 x 154 x 13. Weight in Grams: 398.
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 Côte 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 ... Read more

Product Details

Publication date
University of Nebraska Press United States
Number of pages
At Table
Number of Pages
Place of Publication
Nebraska, United States
Shipping Time
Usually ships in 7 to 11 working days

About Pierre Franey
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 ... Read more

Reviews for A Chef´s Tale: A Memoir of Food, France, and America
“In these memoirs, legendary chef Pierre Franey reminisces over a rich life, placing an emphasis on hard work, playfulness, and great taste.”—Booklist “With characteristic respect for both the food and the home cook, Franey offers recipes for such basics as fish broth, Coq au Vin and Creme Brulee and more elegant treatments such as Lobster Pavillon and Quenelles de Brochet ... Read more

Goodreads reviews for A Chef´s Tale: A Memoir of Food, France, and America

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