The 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 "New York Times," 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 "A Chef's Tale," 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.
"This is an enchanting memoir and a worthy collection of recipes." Publishers Weekly "[Franey] looks back with clarity, precision, and considerable charm on his Burgundy childhood in a food-centered family... [Franey's] ability to focus on the details of food preparation combines with the specificity of his recollections to make his memoir solidly evocative." Kirkus "In these memoirs, legendary chef Pierre Franey reminisces over a rich life, placing an emphasis on hard work, playfulness, and great taste." Booklist