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100%: Pierre Franey; Richard Flaste; Bryan Miller: A Chef's Tale: A Memoir of Food, France and America (ISBN: 9780803234697) in Englisch.Nur diese Ausgabe anzeigen…
75%: Franey, Pierre, and Flaste, Richard (Introduction by), and Miller, Bryan, Dr. (Introduction by): A Chef's Tale: A Memoir of Food, France, America (ISBN: 9780394586007) 1994, Erstausgabe, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
A Chef's Tale: A Memoir of Food, France and America
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Bester Preis: € 13,87 (vom 07.02.2017)1
A Chef's Tale: A Memoir of Food, France and America (1994)
EN HC USISBN: 9780394586007 bzw. 039458600X, in Englisch, Knopf, gebundenes Buch, gebraucht.
Von Händler/Antiquariat, Once Upon A Time Books [195705], Springdale, AR, U.S.A.
We have been selling books online for nearly 20 years, so buy with confidence. Every order is shipped the same day or the next day. This is a used book in good condition and may show some signs of use or wear .
We have been selling books online for nearly 20 years, so buy with confidence. Every order is shipped the same day or the next day. This is a used book in good condition and may show some signs of use or wear .
2
A Chef's Tale: A Memoir of Food, France and America (1994)
EN HC NW FEISBN: 9780394586007 bzw. 039458600X, in Englisch, 259 Seiten, Knopf, gebundenes Buch, neu, Erstausgabe.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, essex_antiques.
The famous chef describes his early life in France, culinary training, arrival in the U.S., enlistment in the U.S. Army during World War II, combat experiences in his native France, and postwar career as a chef and food arbiter in America. 20,000 first printing. Hardcover, Ausgabe: 1st, Label: Knopf, Knopf, Produktgruppe: Book, Publiziert: 1994-03-22, Freigegeben: 1994-03-22, Studio: Knopf, Verkaufsrang: 1944294.
Von Händler/Antiquariat, essex_antiques.
The famous chef describes his early life in France, culinary training, arrival in the U.S., enlistment in the U.S. Army during World War II, combat experiences in his native France, and postwar career as a chef and food arbiter in America. 20,000 first printing. Hardcover, Ausgabe: 1st, Label: Knopf, Knopf, Produktgruppe: Book, Publiziert: 1994-03-22, Freigegeben: 1994-03-22, Studio: Knopf, Verkaufsrang: 1944294.
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A Chef's Tale: A Memoir of Food, France and America
EN USISBN: 039458600X bzw. 9780394586007, in Englisch, Knopf, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
biographies,cooking,european,french,memoirs,regional and international,holiday cooking, The famous chef describes his early life in France, culinary training, arrival in the U.S., enlistment in the U.S. Army during World War II, combat experiences in his native France, and postwar career as a chef and food arbiter in America. 20,000 first printing.
biographies,cooking,european,french,memoirs,regional and international,holiday cooking, The famous chef describes his early life in France, culinary training, arrival in the U.S., enlistment in the U.S. Army during World War II, combat experiences in his native France, and postwar career as a chef and food arbiter in America. 20,000 first printing.
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A Chef's Tale
EN NWISBN: 9780803234697 bzw. 0803234694, in Englisch, University of Nebraska Press, United States of America, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
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.
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.
5
A Chefs Tale: A Memoir of Food, France, and America
EN NWISBN: 9780803234697 bzw. 0803234694, in Englisch, UNP - Bison Books, neu.
Lieferung aus: Kanada, In Stock, plus shipping.
Pierre Franey, Richard Flaste, Bryan Miller, Books, Biography and Memoir, A Chefs Tale: A Memoir of Food, France, and America, 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.
Pierre Franey, Richard Flaste, Bryan Miller, Books, Biography and Memoir, A Chefs Tale: A Memoir of Food, France, and America, 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.
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A Chef's Tale: A Memoir of Food, France and America
EN HC USISBN: 9780394586007 bzw. 039458600X, in Englisch, Knopf, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: USA.
Von Händler/Antiquariat, Discover Books.
Knopf. Hardcover. GOOD. Gently used may contain ex-library markings, possibly has some light highlighting, textual notations, and or underlining. Text is still easily readable.
Von Händler/Antiquariat, Discover Books.
Knopf. Hardcover. GOOD. Gently used may contain ex-library markings, possibly has some light highlighting, textual notations, and or underlining. Text is still easily readable.
7
A Chef's Tale: A Memoir of Food, France and America
EN USISBN: 0803234694 bzw. 9780803234697, in Englisch, Bison Books, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
biographical,biographies,biographies and history,biography and history,cooking,european,french,memoirs,regional and international,holiday cooking, A Chef's Tale: A Memoir of Food, France, and America (At Table), 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 C�te 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.
biographical,biographies,biographies and history,biography and history,cooking,european,french,memoirs,regional and international,holiday cooking, A Chef's Tale: A Memoir of Food, France, and America (At Table), 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 C�te 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.
8
Symbolbild
A Chef's Tale: a Memoir of Food, France and America
EN HC USISBN: 9780394586007 bzw. 039458600X, in Englisch, Grove Press, Vereinigte Staaten von Amerika, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: USA.
Von Händler/Antiquariat, SHIP_UK_FAST.
Hardcover. Very Good.
Von Händler/Antiquariat, SHIP_UK_FAST.
Hardcover. Very Good.
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