zum Inhalt wechseln
A chef's tale : a memoir of food, France, and America Titelvorschau
SchließenTitelvorschau
Prüfung…

A chef's tale : a memoir of food, France, and America

Autor: Pierre Franey; Richard Flaste; Bryan Miller
Verlag: New York : A.A. Knopf : Distributed by Random House, Inc., 1994.
Ausgabe/Medienart   Gedrucktes Buch : Biografie : Englisch : 1st edAlle Ausgaben und Medienarten anzeigen
Zusammenfassung:
Pierre Franey: embodiment of the art and the pleasures of French cookery, and for four decades one of the most influential and beloved of America's culinary figures. His memoir reflects his relish for life as well as his mastery of his profession.
Bewertung:

(noch nicht bewertet) 0 mit Rezensionen - Verfassen Sie als Erster eine Rezension.

Themen
Ähnliche Titel

 

Exemplar ausleihen

&AllPage.SpinnerRetrieving; Suche nach Bibliotheken, die diesen Titel besitzen ...

Details

Gattung/Form: Biography
Name: Pierre Franey; Pierre Franey
Medienart: Biografie
Dokumenttyp Buch
Alle Autoren: Pierre Franey; Richard Flaste; Bryan Miller
ISBN: 039458600X 9780394586007
OCLC-Nummer: 28181043
Anmerkungen: Includes index.
Beschreibung: 259 pages : illustrations ; 25 cm
Verfasserangabe: by Pierre Franey with Richard Flaste and Bryan Miller.

Abstract:

Pierre Franey: embodiment of the art and the pleasures of French cookery, and for four decades one of the most influential and beloved of America's culinary figures. His memoir reflects his relish for life as well as his mastery of his profession.

Before he created his "60-Minute Gourmet" column in the New York Times, before he wrote his celebrated (and best-selling) cookbooks, and before he entered our homes via television, Pierre Franey presided over the cuisine at two of the greatest French restaurants ever to be opened in America - as executive chef first of the legendary Le Pavillon, then of La Cote Basque.

And now, 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 - the first level of his classical training.

The lessons he learned there - the simple artistry that results in a fine omelette, the importance of a well-organized kitchen, the esthetics of texture and color and combination of flavors - are as valuable today as ever. And as Franey reveals the essence of French country food - civet de lapin, boeuf en daube, sole meuniere - we begin to understand cooking fundamentals as the masters do.

Franey escorts us around prewar Paris as he tells the story of his coming of age in (and out of) the kitchen, and of his true professional beginnings at the fabled Drouant. He shows us the great 1939 New York World's Fair, where Le Pavillon was born. He relives the days of America's French food revolution and speaks with gusto about such celebrated culinary figures as the incomparable Henri Soule, and Craig Claiborne, his longtime collaborator.

He has written a book that charms while it adds immeasurably to our sophistication about the great world of French cooking - and about cooking itself.

Rezensionen

Nutzer-Rezensionen
Suche nach GoodReads-Rezensionen
Suche nach DOGObooks-Rezensionen…

Schlagwörter

Alle von Nutzern vergebene Schlagwörter (1)

Anzeige der beliebtesten Schlagwörter als: Schlagwortliste | Tag Cloud

Ähnliche Titel

Fach/Fächer:(8)

Nutzerlisten mit diesen Titeln (2)

Anfrage bestätigen

Sie haben diesen Titel bereits angefordert. Wenn Sie trotzdem fortfahren möchten, klicken Sie auf OK.

Verlinkung


Primary Entity

<http://www.worldcat.org/oclc/28181043> # A chef's tale : a memoir of food, France, and America
    a schema:Book, schema:CreativeWork ;
   library:oclcnum "28181043" ;
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nyu> ;
   library:placeOfPublication <http://dbpedia.org/resource/New_York_City> ; # New York
   schema:about <http://id.worldcat.org/fast/878051> ; # Cooks
   schema:about <http://experiment.worldcat.org/entity/work/data/30729100#Topic/cooks_united_states> ; # Cooks--United States
   schema:about <http://id.worldcat.org/fast/1204155> ; # United States.
   schema:about <http://id.worldcat.org/fast/1204289> ; # France.
   schema:about <http://experiment.worldcat.org/entity/work/data/30729100#Person/franey_pierre> ; # Pierre Franey
   schema:about <http://dewey.info/class/B/e20/> ;
   schema:about <http://experiment.worldcat.org/entity/work/data/30729100#Topic/kookkunst> ; # Kookkunst
   schema:about <http://dewey.info/class/641.5092/e20/> ;
   schema:about <http://viaf.org/viaf/42397007> ; # Pierre Franey
   schema:about <http://experiment.worldcat.org/entity/work/data/30729100#Topic/eetgewoonten> ; # Eetgewoonten
   schema:about <http://experiment.worldcat.org/entity/work/data/30729100#Topic/cooks_france> ; # Cooks--France
   schema:bookEdition "1st ed." ;
   schema:bookFormat bgn:PrintBook ;
   schema:contributor <http://viaf.org/viaf/56753880> ; # Bryan Miller
   schema:contributor <http://viaf.org/viaf/93028861> ; # Richard Flaste
   schema:creator <http://viaf.org/viaf/42397007> ; # Pierre Franey
   schema:datePublished "1994" ;
   schema:description "Pierre Franey: embodiment of the art and the pleasures of French cookery, and for four decades one of the most influential and beloved of America's culinary figures. His memoir reflects his relish for life as well as his mastery of his profession."@en ;
   schema:description "The lessons he learned there - the simple artistry that results in a fine omelette, the importance of a well-organized kitchen, the esthetics of texture and color and combination of flavors - are as valuable today as ever. And as Franey reveals the essence of French country food - civet de lapin, boeuf en daube, sole meuniere - we begin to understand cooking fundamentals as the masters do."@en ;
   schema:description "Before he created his "60-Minute Gourmet" column in the New York Times, before he wrote his celebrated (and best-selling) cookbooks, and before he entered our homes via television, Pierre Franey presided over the cuisine at two of the greatest French restaurants ever to be opened in America - as executive chef first of the legendary Le Pavillon, then of La Cote Basque."@en ;
   schema:description "He has written a book that charms while it adds immeasurably to our sophistication about the great world of French cooking - and about cooking itself."@en ;
   schema:description "And now, 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."@en ;
   schema:description "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 - the first level of his classical training."@en ;
   schema:description "Franey escorts us around prewar Paris as he tells the story of his coming of age in (and out of) the kitchen, and of his true professional beginnings at the fabled Drouant. He shows us the great 1939 New York World's Fair, where Le Pavillon was born. He relives the days of America's French food revolution and speaks with gusto about such celebrated culinary figures as the incomparable Henri Soule, and Craig Claiborne, his longtime collaborator."@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/30729100> ;
   schema:genre "Biography"@en ;
   schema:inLanguage "en" ;
   schema:name "A chef's tale : a memoir of food, France, and America"@en ;
   schema:productID "28181043" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/28181043#PublicationEvent/new_york_a_a_knopf_distributed_by_random_house_inc_1994> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/30729100#Agent/distributed_by_random_house_inc> ; # Distributed by Random House, Inc.
   schema:publisher <http://experiment.worldcat.org/entity/work/data/30729100#Agent/a_a_knopf> ; # A.A. Knopf
   schema:workExample <http://worldcat.org/isbn/9780394586007> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/28181043> ;
    .


Related Entities

<http://dbpedia.org/resource/New_York_City> # New York
    a schema:Place ;
   schema:name "New York" ;
    .

<http://experiment.worldcat.org/entity/work/data/30729100#Agent/distributed_by_random_house_inc> # Distributed by Random House, Inc.
    a bgn:Agent ;
   schema:name "Distributed by Random House, Inc." ;
    .

<http://experiment.worldcat.org/entity/work/data/30729100#Person/franey_pierre> # Pierre Franey
    a schema:Person ;
   schema:familyName "Franey" ;
   schema:givenName "Pierre" ;
   schema:name "Pierre Franey" ;
    .

<http://id.worldcat.org/fast/1204155> # United States.
    a schema:Place ;
   schema:name "United States." ;
    .

<http://id.worldcat.org/fast/1204289> # France.
    a schema:Place ;
   schema:name "France." ;
    .

<http://id.worldcat.org/fast/878051> # Cooks
    a schema:Intangible ;
   schema:name "Cooks"@en ;
    .

<http://viaf.org/viaf/42397007> # Pierre Franey
    a schema:Person ;
   schema:familyName "Franey" ;
   schema:givenName "Pierre" ;
   schema:name "Pierre Franey" ;
    .

<http://viaf.org/viaf/56753880> # Bryan Miller
    a schema:Person ;
   schema:familyName "Miller" ;
   schema:givenName "Bryan" ;
   schema:name "Bryan Miller" ;
    .

<http://viaf.org/viaf/93028861> # Richard Flaste
    a schema:Person ;
   schema:familyName "Flaste" ;
   schema:givenName "Richard" ;
   schema:name "Richard Flaste" ;
    .

<http://worldcat.org/isbn/9780394586007>
    a schema:ProductModel ;
   schema:isbn "039458600X" ;
   schema:isbn "9780394586007" ;
    .


Content-negotiable representations

Fenster schließen

Bitte in WorldCat einloggen 

Sie haben kein Konto? Sie können sehr einfach ein kostenloses Konto anlegen,.