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Chef's Tale: Erinnerungen an Essen, Frankreich und Amerika, Taschenbuch von Franey, Pie...
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eBay-Artikelnr.:388689033172
Artikelmerkmale
- Artikelzustand
- ISBN
- 9780803234697
Über dieses Produkt
Product Identifiers
Publisher
University of Nebraska Press
ISBN-10
0803234694
ISBN-13
9780803234697
eBay Product ID (ePID)
102832823
Product Key Features
Book Title
Chef's Tale : a Memoir of Food, France, and America
Number of Pages
288 Pages
Language
English
Publication Year
2010
Topic
Cultural Heritage, Culinary, Personal Memoirs, General
Illustrator
Yes
Genre
Cooking, Biography & Autobiography
Book Series
At Table Ser.
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
13.7 Oz
Item Length
8.9 in
Item Width
7.6 in
Additional Product Features
Intended Audience
Trade
LCCN
2010-024718
Dewey Edition
22
TitleLeading
A
Reviews
"I was thrilled to readA Chef's Tale, and to learn more about Mr. Franey's brilliant career. For me and our generation of French American chefs, he was our idol. Not only is he a great chef, but as his book shows, a very special man."-André Soltner, French Culinary Institute, New York, "Pierre Franey's memoir is very close to my heart. He has been a mentor and an inspiration to me. His recollections are truly a history of the way food has evolved in America during the last quarter century."-Jacques Pépin, "I was thrilled to read A Chef's Tale, and to learn more about Mr. Franey's brilliant career. For me and our generation of French American chefs, he was our idol. Not only is he a great chef, but as his book shows, a very special man."-Andr� Soltner, French Culinary Institute, New York, "I was thrilled to read A Chef's T ale, and to learn more about Mr. Franey's brilliant career. For me and our generation of French American chefs, he was our idol. Not only is he a great chef, but as his book shows, a very special man."-André Soltner, French Culinary Institute, New York, "In these memoirs, legendary chef Pierre Franey reminisces over a rich life, placing an emphasis on hard work, playfulness, and great taste."-Booklist, "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 Lyonnaise. This is an enchanting memoir and a worthy collection of recipes."-- Publishers Weekly "[Franey] looks back with clarity, precision, and considerable charm on his Burgundy childhood in a food-centered family; his rigorous training in Paris eateries (after leaving home and school forever at 14); and his American career as a French chef making his name in restaurant kitchens, newspaper columns, cookbooks, and television series. 'Anyone who has ever tried to cook well knows that about fifty percent of the job is focus, the willingness to concentrate,' Franey notes. His own ability to focus on the details of food preparation combines with the specificity of his recollections to make his memoir solidly evocative."-- Kirkus "I was thrilled to read A Chef's T ale, and to learn more about Mr. Franey's brilliant career. For me and our generation of French American chefs, he was our idol. Not only is he a great chef, but as his book shows, a very special man."--Andr Soltner, French Culinary Institute, New York "Pierre Franey's memoir is very close to my heart. He has been a mentor and an inspiration to me. His recollections are truly a history of the way food has evolved in America during the last quarter century."--Jacques Ppin "A wonderful book. A tale of a great chef and a wonderful man."--Sirio Maccioni, Le Cirque, "Pierre Franey's memoir is very close to my heart. He has been a mentor and an inspiration to me. His recollections are truly a history of the way food has evolved in America during the last quarter century."-Jacques P���pin, "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 Lyonnaise. This is an enchanting memoir and a worthy collection of recipes."- Publishers Weekly, "Pierre Franey's memoir is very close to my heart. He has been a mentor and an inspiration to me. His recollections are truly a history of the way food has evolved in America during the last quarter century."-Jacques P�pin, "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 Lyonnaise. This is an enchanting memoir and a worthy collection of recipes."-Publishers Weekly, "Pierre Franey's memoir is very close to my heart. He has been a mentor and an inspiration to me. His recollections are truly a history of the way food has evolved in America during the last quarter century."Jacques Pepin, "In these memoirs, legendary chef Pierre Franey reminisces over a rich life, placing an emphasis on hard work, playfulness, and great taste." Booklist, "[Franey looks back with clarity, precision, and considerable charm on his Burgundy childhood in a food-centered family; his rigorous training in Paris eateries (after leaving home and school forever at 14); and his American career as a French chef making his name in restaurant kitchens, newspaper columns, cookbooks, and television series. 'Anyone who has ever tried to cook well knows that about fifty percent of the job is focus, the willingness to concentrate,' Franey notes. His own ability to focus on the details of food preparation combines with the specificity of his recollections to make his memoir solidly evocative."- Kirkus, "I was thrilled to read A Chef's T ale, and to learn more about Mr. Franey's brilliant career. For me and our generation of French American chefs, he was our idol. Not only is he a great chef, but as his book shows, a very special man."Andre Soltner, French Culinary Institute, New York, "In these memoirs, legendary chef Pierre Franey reminisces over a rich life, placing an emphasis on hard work, playfulness, and great taste."- Booklist, "[Franey] looks back with clarity, precision, and considerable charm on his Burgundy childhood in a food-centered family; his rigorous training in Paris eateries (after leaving home and school forever at 14); and his American career as a French chef making his name in restaurant kitchens, newspaper columns, cookbooks, and television series. 'Anyone who has ever tried to cook well knows that about fifty percent of the job is focus, the willingness to concentrate,' Franey notes. His own ability to focus on the details of food preparation combines with the specificity of his recollections to make his memoir solidly evocative." Kirkus, "This is an enchanting memoir and a worthy collection of recipes." Publishers Weekly "[Franey] looks back with clarity, precision, and considerable charm on his Burgundy childhood in a food-centered family. . . . [Franey's] ability to focus on the details of food preparation combines with the specificity of his recollections to make his memoir solidly evocative." Kirkus "In these memoirs, legendary chef Pierre Franey reminisces over a rich life, placing an emphasis on hard work, playfulness, and great taste." Booklist, "I was thrilled to read A Chef's Tale, and to learn more about Mr. Franey's brilliant career. For me and our generation of French American chefs, he was our idol. Not only is he a great chef, but as his book shows, a very special man."-Andr��� Soltner, French Culinary Institute, New York, "[Franey] looks back with clarity, precision, and considerable charm on his Burgundy childhood in a food-centered family; his rigorous training in Paris eateries (after leaving home and school forever at 14); and his American career as a French chef making his name in restaurant kitchens, newspaper columns, cookbooks, and television series. 'Anyone who has ever tried to cook well knows that about fifty percent of the job is focus, the willingness to concentrate,' Franey notes. His own ability to focus on the details of food preparation combines with the specificity of his recollections to make his memoir solidly evocative."-Kirkus, "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 Lyonnaise. This is an enchanting memoir and a worthy collection of recipes." Publishers Weekly
Dewey Decimal
641.5092 B
Table Of Content
Introduction by Eugenia Bone Acknowledgments 1. Homecoming 2. Reverence and the River 3. Paris: From the Bottom Up 4. France Is Fading 5. Innocents in New York 6. War 7. Yes or No: The Army 8. Soulé and Me 9. My Own Column Epilogue: Cooking with Friends Recipes Index
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 ., The embodiment of the art and pleasure of French cookery, Pierre Franey (1921-96) was one of the most influential 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., 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 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.
LC Classification Number
TX649
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- l***4 (109)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThe 11:13 am edt email says the item was delivered. Where is there any proof of delivery? Nothing has been delivered.
- n***s (259)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat transaction…quick and easy!!!
- j***j (18)- Bewertung vom Käufer.Letzter MonatBestätigter KaufOn time delivery
- m***o (1566)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat item and perfect transaction!