Pierre Franey's Cooking in America

Franey, Pierre and Flaste, Richard

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ISBN 10: 0679404929 ISBN 13: 9780679404927

Published by Alfred A Knopf Inc, 1992

Language: English

Condition: Used - As new Hardcover

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About this Item

Type: Hardback First Printing of First Edition. Hardcover Book As New with a Near Fine Dust Jacket. The Companion Book to the Public Television Series. Pierre Franey celebrates American food with this collection of 200 delectable recipes. Born in Burgundy and trained as a chef in the great French tradition, he has become a true champion of American cooking. He travels across the country searching out local specialties and secrets, talking to crabbers in Maryland, citrus growers in Florida, cattle ranchers in Nevada, to strawberry and artichoke growers in California. He talks about how the local Americans prepare their best dishes, then, he provides his own interpretations, exhibiting his skills in clear steps, with the minimum number of ingredients to make a perfect dish -- and shares those recipes with the reader in this atttractively designed and illustrated book. 392 pages with index. 7.75 x 9.5 inches. 1992, Alfred A Knopf, New York, New York, USA.

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Bibliographic Details

Title

Pierre Franey's Cooking in America

Publisher

Alfred A Knopf Inc

Publication Date

1992

Language

English

ISBN 10

0679404929

ISBN 13

9780679404927

Binding

Hardcover

Edition

First Edition.

Condition

As New

Dust Jacket Condition

Very Good

Seller catalogs

Cookbooks, Cookery

About this title

Synopsis

In this companion book to the popular Public Television series Pierre Franey's Cooking in America, Pierre Franey celebrates American food -- the rich lode of fresh produce and the cooking skill, ingenuity and lore that are among our national treasures -- and provides us with 200 delectable recipes that are in themselves a celebration.

Contents

Cattle Country: Beef

A Glance Toward Spain: San Juan

Cooking With Children

The Cajun Life

A Crab Feast

Honey

West Indian Cooking In America

Praise The Pig

The Old Families And The New

Breed: New Orleans

Even The Humble Potato...

The Trout Harvest

Made In America: Rice

Say Cheese

The Big Catch: Montauk, New York

Strawberries And Artichokes

America's Bird: Turkey

Salmon Splendor

Beyond San Juan

The Lentil Land

In The Groves: Florida

The Food And Wine Of Napa Valley

SPA Cuisine

The Riskiest Fruit: Cherries

Vegetable Side Dishes, Salads,

Sauces And Stocks

Richard Flaste spent twenty-eight years with The New York Times in various positions, including science and health editor and deputy editor of The New York Times Book Review. He has collaborated with Pierre Franey on four books, including A Chef's Tale.

From the Trade Paperback edition.

From the Inside Flap

anion book to the popular Public Television series Pierre Franey's Cooking in America, Pierre Franey celebrates American food -- the rich lode of fresh produce and the cooking skill, ingenuity and lore that are among our national treasures -- and provides us with 200 delectable recipes that are in themselves a celebration.

Contents

Cattle Country: Beef

A Glance Toward Spain: San Juan

Cooking With Children

The Cajun Life

A Crab Feast

Honey

West Indian Cooking In America

Praise The Pig

The Old Families And The New

Breed: New Orleans

Even The Humble Potato...

The Trout Harvest

Made In America: Rice

Say Cheese

The Big Catch: Montauk, New York

Strawberries And Artichokes

America's Bird: Turkey

Salmon Splendor

Beyond San Juan

The Lentil La

"About this title" may belong to another edition of this title.

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