Verwandte Artikel zu Pierre Franey's Cooking in France

Pierre Franey's Cooking in France - Hardcover

Franey, Pierre; Flaste, Richard

 
9780679431572: Pierre Franey's Cooking in France
Hardcover
ISBN 10: 0679431578 ISBN 13: 9780679431572
Verlag: Alfred a Knopf Inc, 1994

Inhaltsangabe

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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Über die Autorin bzw. den Autor

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.<br><br>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.

Aus dem Klappentext

anion book to Pierre Franey's new Public Television series, he revisits his native land to bring to the American home cook some of the classic regional specialties of France -- and to search out some of the latest and most brilliant culinary refinements.<br><br>Franey reports on each of France's major gastronomic areas. He includes his own recipes as well as specialties confided to him in grand restaurants, bistros, and out-of-the-way villages: such mouth-watering delights as cassoulet and confit from Languedoc, hearty choucroute from Alsace, ratatouille from Provence, coquilles Saint-Jacques from Normandy. He revels in foie gras in Gascony and visits the luxuriant grazing land of Charolles that produces the famous charollais beef. We watch the harvesting of truffles in the Perigord, discover the secrets of the rich sauces of Burgundy, and relish the culinary wonders of Lyon. We discover the Cognac country of Charente, the vineyards of Bordeaux, and the precious caves of Champagne.<br><br>

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Verlag
Alfred a Knopf Inc
Erscheinungsdatum
1994
Sprache
Englisch
ISBN 10 
0679431578
ISBN 13 
9780679431572
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
322
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
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