{"product_id":"a-chefs-tale-a-memoir-of-food-france-and-america-paperback","title":"A Chef's Tale: A Memoir of Food, France, and America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePierre Franey\u003c\/b\u003e (Author), \u003cb\u003eRichard Flaste\u003c\/b\u003e (Author), \u003cb\u003eBryan Miller\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe embodiment of the art and pleasure of French cookery, Pierre Franey (1921-96) was one of the most influential and beloved of America's culinary figures. Before creating his \"60-Minute Gourmet\" column in the \u003cem\u003eNew York Times\u003c\/em\u003e, writing his celebrated cookbooks, and entering our homes via television, Franey presided over the cuisine at two of the greatest French restaurants in America: the legendary Le Pavillon, then La Cote Basque. 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. He takes us into his childhood in Burgundy, where the bountiful produce and the high respect accorded to the preparation of food grounded Franey in a tradition that would serve him well when he began his apprenticeship at age fourteen in Paris restaurants. In \u003cem\u003eA Chef's Tale\u003c\/em\u003e, Franey relives the days of America's French food revolution and adds immeasurably to our sophistication about the great world of French cooking--and about cooking itself.\u003c\/p\u003e\u003cp\u003eRichard Flaste has collaborated on three previous books with Pierre Franey, including \u003cem\u003ePierre Franey's Cooking in America\u003c\/em\u003e. Bryan Miller is the author of \u003cem\u003eThe New York Times Guide to Restaurants in New York City\u003c\/em\u003e and has collaborated on books with Pierre Franey. Eugenia Bone is the author of three cookbooks, of which the most recent is \u003cem\u003eWell Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods\u003c\/em\u003e.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eRichard Flaste has collaborated on three previous books with Pierre Franey, including \u003ci\u003ePierre Franey's Cooking in America\u003c\/i\u003e. Bryan Miller is the author of \u003ci\u003eThe New York Times Guide to Restaurants in New York City\u003c\/i\u003e and has collaborated on books with Pierre Franey. Eugenia Bone is the author of three cookbooks, of which the most recent is \u003ci\u003eWell Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.59 x 9.1 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2010\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47506279694514,"sku":"9780803234697","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/byJarmFUh79780803234697.webp?v=1779549831","url":"https:\/\/box.dadyminds.org\/products\/a-chefs-tale-a-memoir-of-food-france-and-america-paperback","provider":"DADYMINDS BOX","version":"1.0","type":"link"}