A Chef's Tale: A Memoir of Food, France and America

by Pierre Franey

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 Côte 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.

Genres: Food, Memoir, Cooking, Biography, Culinary, Cookbooks

259 pages, Hardcover

First published March 22, 1994

Reviews

[Monica · Rating 3 out of 5]

After all that's been written about Craig CLaiborne, it's nice to hear Franey's voice talking about msny of the same times and people. An interesting look back at a life during wartime, the revolution in American eating, and the evolution of a classical chef.

[Tony Gualtieri · Rating 4 out of 5]

This book, half memoir and half recipes, begins marvelously with wonderful details about growing up in Burgundy. Unfortunately, it becomes more perfunctory once Franey begins to work as a professional chef. This is doubtless due to old world discretion. Even so, it's an entertaining read and filled with asides that give deep insight into French cooking.

As always with Pierre Franey the recipes are models of the form, making even the most daunting dishes seem achievable.

[Abigail May · Rating 5 out of 5]

If u cook u best know this one babbyyyyy

[LimesRickie · Rating 5 out of 5]

Have always enjoyed Pierre's down-to-earth personality. Despite his fame he remained humble & true to his village roots and it comes out in this book. My favourite tale is when he relates being an apprentice who was so short he had to stand on a stool to use the stove. Along comes Monsieur Le Chef and gives him a sharp slap in the face "I told you to make une omelette aux fines herbs Not une omelette au grand-mère". (I take it there were a few wrinkles.) Lots of great insider stories as to who's who in the world of French Cuisine at that time, not only in France, but in America too.

[Dusty · Rating 3 out of 5]

well i like the photos and the memoir parts but then all his celebrity basking looses my interest. lots of recipes i can't make or eat, but wish i could.

[Cynthia · Rating 3 out of 5]

An entertaining autobiography and a lot of great recipes. I particularly enjoyed the descriptions of the author's boyhood and growing up.

[Denise · Rating 5 out of 5]

A biography of Pierre Franey, a favourite author of mine. I have all his cookbooks and especially love his Seafood book, Veal Cookery and the diet book.