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

by Richard Flaste, Pierre Franey, Bryan Miller

Book Overview

Before Pierre Franey created the 60-Minute Gourmet column in The New York Times and became a bestselling author and host of his own television series, he was the executive chef at one of America's great French restaurants: Le Pavillon. Now Franey recalls his early days with reminiscences and classic recipes. Photos.

• Format: Hardcover
• Language: English
• ISBN: 039458600X
• ISBN13: 9780394586007
• Release Date: March 1994
• Publisher: Alfred A. Knopf
• Length: 259 Pages
• Weight: 0.50 lbs.
• Dimensions: 1.1" x 6.6" x 9.5"

Customer Reviews

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 with a secret weapon -- a petferret, or the story about stealing the pear. This is sobittersweet, it's unforgettable. AND it has recipes!!!