A Chef's Tale

Name: A Chef's Tale
SKU: 9015605
Price: 47.00 NZD
Availability: InStock

A Memoir of Food, France, and America

By:

Format:

Paperback / softback

Series:

At Table

Show Hide Adult Content

$47.00

Available from supplier

Usually ships in 3-4 weeks

0 in Trolley

Price Match

Wrap this item as a gift ($5.90) - add a free gift card on the next page

Free Delivery with Primate

Join Now

Free 14 day free trial, cancel anytime.

Buy Now, Pay Later with:

Afterpay is available on orders $100 to $2000 Learn more

6 weekly interest-free payments of $7.83 with Laybuy Learn more

Availability

Delivering to:

Estimated arrival:

Around 18-28 June using International Courier

Description

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.

Author Biography:

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.

Release date NZ

December 1st, 2010

Author

Audience

General (US: Trade)

Contributor

Introduction by Eugenia Bone

Illustrations

36 illustrations, 101 recipes

Pages

288

Series

At Table

Dimensions

154x231x15

ISBN-13

9780803234697

Product ID

9015605

Customer reviews

Nobody has reviewed this product yet. You could be the first!

Write a Review

Marketplace listings

There are no Marketplace listings available for this product currently.
Already own it? Create a free listing and pay just 9% commission when it sells!

Sell Yours Here