Pierre Franey, Author, Bryan Miller, Joint Author Crown Publishers $30 (352p) ISBN 978-0-8129-3094-8
In this sensible, sophisticated cookbook, 60 minutes is really 60 minutes--and often less. Franey, who died in 1996, is a cook's cook. As Jacques P pin writes: ""Although he was able to organize and run a large kitchen, his heart was at the stove.""
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Pierre Franey, Author, Richard Flaste, With Alfred A. Knopf $32.5 (322p) ISBN 978-0-679-43157-2
In this companion book to the new PBS series of the same name, frequent collaborators Franey and Flaste (Pierre Franey's Cooking in America) make a wide-ranging gastronomic tour of France. They visit Michelin-star chefs who are infusing new life...
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Pierre Franey, Author, Richard Flaste, With Alfred A. Knopf $30 (0p) ISBN 978-0-679-40492-7
Here Franey and Flaste (coauthors of Pierre Franey's Low-Calorie Gourmet ), following the example of many past great chefs, explore America with the goal of documenting our foodways. Yet they set their own course through the country, relying on...
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Pierre Franey, Author, Richard Flaste, Introduction by, Bryan Miller, Introduction by Alfred A. Knopf $25 (259p) ISBN 978-0-394-58600-7
Famed as executive chef of New York City's Le Pavillon restaurant in its 1950s heyday, and noted for his ``60-Minute Gourmet'' New York Times columns and cookbooks, Franey was raised in Burgundy and, at age 14, in 1934, began his classical chef's...
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