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Synopsis
The renowned television chef returns to his native France to present a delectable collection of classic French regional specialties, offering two hundred recipes that capture the essence of French culinary traditions. TV tie-in. 50,000 first printing. Tour.
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About the Author
Pierre Franey was the executive chef of the legendary restaurants Le Pavilion and La Cote Basque in New York City and created the "60-Minute Gourmet" column in the New York Times. He has written Fourteen books, including his recently published memoir, A Chef's Tale: A Memoir of Food, France and America. Pierre Franey's Cooking in France is his third series for public television. He lives with his wife in East Hampton, Long Island, and New York City.
Richard Flaste spent twenty-eight years with the New York Times in various positions, including science and health editor and deputy editor of the Sunday Book Review. He has collaborated on Four other books with Pierre Franey, including Pierre Franey's Cooking in America. He lives with his wife in Brooklyn, New York.
Synopsis
The television chef returns to his native France to present a collection of classic French regional specialties, offering two hundred recipes that capture the essence of French culinary traditions.
"About this title" may belong to another edition of this title.
- PublisherAlfred a Knopf Inc
- Publication date1994
- ISBN 10 0679431578
- ISBN 13 9780679431572
- BindingHardcover
- Edition number1
- Number of pages322
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