Pierre Franey Cooks With His Friends: With Recipes from Top Chefs in France, Spain, Italy, Switzerland, Germany, Belgium & the Netherlands

Franey, Pierre with Jensen, Claudia Franey

ISBN 10: 1885183607 / ISBN 13: 9781885183606

Published by Artisan, New York, 1997

About this Item

CK1 - A first edition hardcover book signed by Claudia Franey Jensen and inscribed to previous owner in very good condition in very good dust jacket that is mylar protected. Dust jacket has wrinkling, chipping, and few taped tears on the edges and corners, ligth discoloration and shelf wear. Book lightly cocked, wrinkling on some edges, light discoloration and shelf wear. Photographs by Martin Brigdale and jean Cazals. Satisfaction Guaranteed. Size: 4to - over 9¾" - 12" tall. Seller Inventory # EC24321BB

Bibliographic Details

Title: Pierre Franey Cooks With His Friends: With ...

Publisher: Artisan, New York

Publication Date: 1997

Binding: Hard Cover

Condition: Very Good

Dust Jacket Condition: Very Good

Signed: Signed

Edition: First Edition.

About this title

Synopsis:

For this book, the late Pierre Franey---originator of the popular "60-minute Gourmet" column for The New York Times, author of thirteen books, and star of the popular PBS cooking shows "Cuisine Rapid," "Cooking in America," and "Cooking in France"--traveled throughout Europe, cooking with seventeen friends. All are top chefs or restaurateurs who have recognized the need to cook in a lighter, healthier way, both for their costumers and for themselves. In France, Spain, Italy, Germany, Belgium, and the Netherlands, these chefs combine moderate amounts of butter, cheese, and oil with fresh local produce and masterful combinations of herbs to create healthy, satisfying, and delicious food.

Among Franey's friends were Paul Bocuse, Michel Guerard, and Marc Meneau in France; Fredy Girardet in Switzerland; Pierrs Wynants of Comme Chez Soi in Belgium; and Antonio Belles of the tapas bar in the Hotel Arts in Barcelona. These world-famous chefs provide both classic and innovative recipes, such as Bocuse's Black Bass with a Potato Crust, and Guerard's Pan con Tomate, a staple of Catalonian cuisine. Franey contributed some one hundred of his own health-conscious recipes, inspired by watching his friends cook and visiting their local markets. These include such tempting dishes as Spicy Shrimp and Squid Salad, Penne with Baby Spinach and Fresh Peas, and Sauteed Apples in Calvados.

The result of Franey's journey is an international sampling of delicious health-conscious cooking from great European chefs and from Graney himself, who was one of America's most loved culinary figures.

Review:

Pierre Franey's fourteenth and final cookbook marries low-fat preparation techniques with European tastes. His collaborations with top continental chefs result in delightful menus, made up of recipes to inspire cooks of every skill level, from sea scallops cooked in their own shells to baked rice with red peppers. Franey's "low-fat" often translates to less--rather than no--butter, making it clear (and rightly so) that he values taste above all else. Each of the more than 150 easy-to-follow recipes is accompanied by a brief story or serving recommendation, and all reflect Franey's love for the flavors of haute cuisine and his understanding of the American home cook.