Pierre Franey's Cooking in France

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In this companion book to Pierre Franey's new Public Television series, he revisits his native land to bring to the American home cook some of the classic regional specialties of France — and to search out some of the latest and most brilliant culinary refinements.

Franey reports on each of France's major gastronomic areas. He includes his own recipes as well as specialties confided to him in grand restaurants, bistros, and out-of-the-way villages: such mouth-watering delights ...

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1994 Hardcover New Ex-library book with typical markings.

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Overview

In this companion book to Pierre Franey's new Public Television series, he revisits his native land to bring to the American home cook some of the classic regional specialties of France — and to search out some of the latest and most brilliant culinary refinements.

Franey reports on each of France's major gastronomic areas. He includes his own recipes as well as specialties confided to him in grand restaurants, bistros, and out-of-the-way villages: such mouth-watering delights as cassoulet and confit from Languedoc, hearty choucroute from Alsace, ratatouille from Provence, coquilles Saint-Jacques from Normandy. He revels in foie gras in Gascony and visits the luxuriant grazing land of Charolles that produces the famous charollais beef. We watch the harvesting of truffles in the Perigord, discover the secrets of the rich sauces of Burgundy, and relish the culinary wonders of Lyon. We discover the Cognac country of Charente, the vineyards of Bordeaux, and the precious caves of Champagne.

The France we visit here is a land flourishing with cooks of every category, from the practitioners of traditional peasant cuisine to the most innovative chefs at work today. Franey meets — and presents recipes from — the legendary Pierre Troisgros and Alain Ducasse, as well as Pierre Gagnaire, whose restaurant in St. Etienne recently received a coveted Michelin third star. We share the secrets of Jean-Marie Miquel, whose restaurant in the town of Najac is one of France's newly discovered treasures, and of Marceline Jacomet, a fabulous cook in a rustic corner of Provence, who prepares duck as you've never tasted it. In Paris we learn about the explosion of new bistro cookingfrom great chefs like Joel Robuchon and Michel Rostang, whose hearty stews, pates, and roasts are taking on new and deserved cachet.

In this book, the American cook (and reader) gains a greater appreciation of the French ardor for produce — cheese, wine, meat, fish, herbs, vegetables, everything that makes eating in France the great joy it is today — which underlines the principle, too often paid only lip service, that at the heart of great cooking is the use of the best possible ingredients, fresh as can be and with a minimum of processing.

Here we have the very best of French cooking from one of America's great chefs.

From the bestselling author of 60-Minute Gourmet comes the companion book to his best public television series yet--beginning this summer. Focusing on the foods of his native France, Franey offers 200 recipes presented with his expert style--in clear and simple fashion. Photos, some in color. Maps.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
In this companion book to the new PBS series of the same name, frequent collaborators Franey and Flaste (Pierre Franey's Cooking in America) make a wide-ranging gastronomic tour of France. They visit Michelin-star chefs who are infusing new life into haute cuisine and humbler cooks, too. They also drop in on the farmers and vintners who provide the ingredients that go into making regional fare. Readers will find everything from the humble croque monsieur to medaillons de veau a la chablisienne. The common thread is use of the best and freshest ingredients. The book is divided into 19 chapters; each covers a particular region of France. Franey lists the region's specialties at the beginning of each chapter-e.g., the kouigh-amann butter cake of Brittany-but, alas, does not always provide a recipe for those mentioned. Major recipes are accompanied by a brief introduction. The authors have done a superb job of adapting regional recipes to the American kitchen and grocery store. Experienced cooks can plunge right in. There also are plenty of recipes that won't tax the inexperienced cook's abilities. An appendix lists the hotel-restaurants, bistros, vintners and suppliers Franey and Flaste visited, in case you plan your own gastronomic invasion of France. Photos not seen by PW. 50,000 first printing; BOMC Homestyle alternate. (Sept.)
Library Journal
Pierre Franey's Cooking in America (LJ 4/15/92) was an engaging account, with recipes, of Franey's explorations across this country for a PBS series of the same name. For his new series, he returned to his homeland, and this companion book is both charming and informative. Part travelog, part cookbook, it is organized by region, starting, of course, in Paris and then moving on to the cognac, apples, and cream of Normandy; the truffles of the Perigord; and the celebrated restaurants of Lyon-all the distinctive cuisines of this culinary showcase. Franey interviewed chefs and home cooks, vintners and farmers, and fishermen and cheesemakers along the way, and their recipes appear here, as do his own dishes created on the spot, inspired by the people he encountered and the ingredients at hand. Highly recommended. [Homestyle Bks. alternate.]
Barbara Jacobs
Notwithstanding his unassuming demeanor, Burgundian-born chef Franey has achieved a relative amount of acclaim thanks to his stint at "New York Times" and the creation of the "60-Minute Gourmet" series. Yet this is nothing near what his talent deserves. Perhaps this volume, in tandem with a PBS-TV series, will spread his name as an impeccable purveyor and translator of both American and French cuisines. Either way, Franey's warm, friendly style welcomes both old fans and new ones into the 19 regions that make up France's gastronomy. He and his cowriter introduce each with anecdotes, glances into professional kitchens, and notes about area specialites. With this approach, it's difficult to be awed when he talks to a Michelin three-starred chef or gently inveighs against the ravages of the now-dead nouvelle cuisine. His concern for the best foodstuffs on both sides of the Atlantic works well in the 200 recipes; ingredients are carefully selected for availability and freshness. Though his "60-Minute" streamlined mentality remains, the dishes are occasionally complicated. Examples of his offerings include old and soon-to-be favorites.
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Product Details

  • ISBN-13: 9780679431572
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 9/6/1994
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 320
  • Product dimensions: 7.75 (w) x 9.56 (h) x 1.29 (d)

Meet the Author

Pierre Franey was the executive chef of the legendary restaurants Le Pavilion and La Cote Basque in New York City and created the "60-Minute Gourmet" column in the New York Times. He has written Fourteen books, including his recently published memoir, A Chef's Tale: A Memoir of Food, France and America. Pierre Franey's Cooking in France is his third series for public television. He lives with his wife in East Hampton, Long Island, and New York City.

Richard Flaste spent twenty-eight years with the New York Times in various positions, including science and health editor and deputy editor of the Sunday Book Review. He has collaborated on Four other books with Pierre Franey, including Pierre Franey's Cooking in America. He lives with his wife in Brooklyn, New York.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 5, 2000

    a very complete and tasty tour de France

    such cooking books are rare.Regional recipes by regional french chefs are interpreted for the American cook without compromises.You will be able to follow the author from one region to another and fall in love with some of their best and sometimes most simple dishes.No glamourous pictures but a lot of full-proof recipes.

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