A chef's tale : a memoir of food, France, and America
"The embodiment of the art and pleasure of French cookery, Pierre Franey (1921-96) was one oif the most influential and beloved of America's culinary figures. Before creating his "60-minute gourmet" column in the New York Times, writing his ... cookbooks and entering our homes via television, [he] presided over the cuisine at two of the greatest French restaurants in [the USA], the ... Pavilion, then La Côte Basque. ... Franey takes us into his childhood in Burgundy, where the bountiful produce and the high respect accorded to the preparation of food grounded [him] in a tradition that would serve him well when he began his apprenticeship at age fourteen in Paris restaurants. [Here], Franey relives the days of [the USA's] French food revolution ..."--Back cover
Print Book, English, [2010]
University of Nebraska Press, Lincoln [Neb.], [2010]