Pierre Franey, Richard Flaste, Bryan Miller

A Chef's Tale

A Memoir of Food, France, and America

• Broschiertes Buch

Produktbeschreibung

Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Univ of Nebraska Press
• Seitenzahl: 288
• Erscheinungstermin: 1. Dezember 2010
• Englisch
• Abmessung: 231mm x 154mm x 15mm
• Gewicht: 395g
• ISBN-13: 9780803234697
• ISBN-10: 0803234694
• Artikelnr.: 29922427

Autorenporträt

Richard Flaste has collaborated on three previous books with Pierre Franey, including Pierre Franey's Cooking in America. Bryan Miller is the author of The New York Times Guide to Restaurants in New York City and has collaborated on books with Pierre Franey. Eugenia Bone is the author of three cookbooks, of which the most recent is Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods.

Inhaltsangabe

Introduction by Eugenia Bone
Acknowledgments
1. Homecoming
2. Reverence and the River
3. Paris: From the Bottom Up
4. France Is Fading
5. Innocents in New York
6. War
7. Yes or No: The Army
8. Soulé and Me
9. My Own Column
Epilogue: Cooking with Friends
Recipes
Index