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

Informationen zum Autor 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. Klappentext Originally published: New York: A.A. Knopf: Distributed by Random House! Inc.! 1994. Zusammenfassung 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. Inhaltsverzeichnis Introduction by Eugenia BoneAcknowledgments1. Homecoming2. Reverence and the River3. Paris: From the Bottom Up4. France Is Fading5. Innocents in New York6. War7. Yes or No: The Army8. Soulé and Me9. My Own ColumnEpilogue: Cooking with FriendsRecipesIndex

Product details

• Authors: Richard Flaste, Pierre Franey, Pierre Flaste Franey, Bryan Miller
• Publisher: University of Nebraska Press
• Languages: English
• Product format: Paperback / Softback
• Released: 01.12.2010
• EAN: 9780803234697
• ISBN: 978-0-8032-3469-7
• No. of pages: 288
• Series: At Table; At Table
• Subjects: Fiction > Narrative literature > Letters, diaries; Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > History > Contemporary history (1945 to 1989); Non-fiction book > Politics, society, business > Biographies, autobiographies