WorldCat Identities

Franey, Pierre

Overview
Works: 35 works in 110 publications in 3 languages and 8,960 library holdings
Genres: Recipes  Biography 
Roles: Author
Classifications: TX719, 641.555
Publication Timeline
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Most widely held works about Pierre Franey
 
Most widely held works by Pierre Franey
The New York times 60-minute gourmet by Pierre Franey( Book )

16 editions published between 1979 and 2000 in English and held by 1,357 WorldCat member libraries worldwide

An easy to read large type format of a collection of delectable dishes for all occasions that can be prepared in less than an hour
Classic French cooking by Craig Claiborne( Book )

22 editions published between 1968 and 1983 in English and German and held by 1,277 WorldCat member libraries worldwide

FUll of the food history of this region filled with basic and classic recipes. The recipes are easy to follow and easy to buy ingredients for
Craig Claiborne's Gourmet diet by Craig Claiborne( Book )

6 editions published between 1980 and 1992 in English and held by 1,010 WorldCat member libraries worldwide

Craig Claiborne's The new New York times cookbook by Craig Claiborne( Book )

3 editions published between 1979 and 1995 in English and held by 550 WorldCat member libraries worldwide

Cuisine rapide by Pierre Franey( Book )

1 edition published in 1989 in English and held by 530 WorldCat member libraries worldwide

Classic techniques with contemporary tastes for recipes that are easy to prepare, elegant, and healthful
Cooking with Craig Claiborne and Pierre Franey by Craig Claiborne( Book )

2 editions published between 1983 and 1985 in English and held by 490 WorldCat member libraries worldwide

Pierre Franey's cooking in America by Pierre Franey( Book )

4 editions published between 1992 and 1994 in English and held by 470 WorldCat member libraries worldwide

In this book, 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. Born in Burgundy and trained as a chef in the great French tradition, Franey has become a true champion of American cooking. We follow him across the country as he searches out local specialties and secrets, talking to all sorts of Americans, from crabbers in Maryland to citrus growers in Florida, from cattle ranchers in Nevada to strawberry and artichoke growers in California. He visits restaurants and their kitchens, from the elegant River Cafe in New York and the vibrant Tra Vigne in the Napa Valley of California to a rustic lechonera in San Juan, Puerto Rico-a pig roasting at the entrance-and the whimsical Cafe Spudnik in Moscow, Idaho. All the while he learns the secrets of the food each region yields up as its bounty for the rest of the nation. With irresistible enthusiasm and an expertise born of decades of experience, Franey conveys how the local American cooks prepare their best dishes . Then- in recipes rangeing from Marinated Brochette of Lamb with Honey and Meadowbrook Muscovy Duck to Strawberries in a Purse-he provides his own interpretations, exhibiting the skills that have become his hallmark: simple, clear steps; the minimum number of ingredients to make a dish work to perfection; cooking insights that can be applied to other dishes as well; and an approach to each dish that cuts down on the time required from beginning to end. This is a fitting tribute to America's extraordinary culinary heritage
Pierre Franey's cooking in France by Pierre Franey( Book )

1 edition published in 1994 in English and held by 386 WorldCat member libraries worldwide

Focuses on regional specialties of French cooking. Includes classic recipes and background information from each region
Pierre Franey's Low-calorie gourmet by Pierre Franey( Book )

3 editions published between 1984 and 1989 in English and held by 372 WorldCat member libraries worldwide

The seafood cookbook : classic to contemporary by Pierre Franey( Book )

2 editions published in 1986 in English and held by 362 WorldCat member libraries worldwide

Cooking with the 60-minute gourmet : 300 rediscovered recipes from Pierre Franey's classic New York Times column by Pierre Franey( Book )

2 editions published in 1999 in English and held by 333 WorldCat member libraries worldwide

The best of Craig Claiborne : 1000 recipes from his New York times food columns and four of his classic cookbooks by Craig Claiborne( Book )

1 edition published in 1999 in English and held by 330 WorldCat member libraries worldwide

Pierre Franey's kitchen by Pierre Franey( Book )

2 editions published in 1982 in English and held by 256 WorldCat member libraries worldwide

Pierre Franey cooks with his friends : with recipes from top chefs in France, Spain, Italy, Switzerland, Germany, Belgium & the Netherlands by Pierre Franey( Book )

1 edition published in 1997 in English and held by 249 WorldCat member libraries worldwide

Veal cookery by Craig Claiborne( Book )

1 edition published in 1978 in English and held by 188 WorldCat member libraries worldwide

The master cooking course by Craig Claiborne( Book )

2 editions published in 1982 in English and held by 179 WorldCat member libraries worldwide

The Master cooking course by Craig Claiborne( Visual )

5 editions published between 1981 and 1985 in English and held by 88 WorldCat member libraries worldwide

Craig Claiborne and Pierre Franey prepare four menus. Recipes and special techniques are included for each dish
Recipes: Classic French cooking by Craig Claiborne( Book )

6 editions published between 1970 and 1978 in English and held by 72 WorldCat member libraries worldwide

Cuisine rapide : a classic cookbook from the 60-minute gourmet by Pierre Franey( Book )

3 editions published between 1989 and 2000 in English and held by 39 WorldCat member libraries worldwide

La haute cuisine de France by Craig Claiborne( Book )

7 editions published between 1971 and 1974 in French and held by 12 WorldCat member libraries worldwide

 
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Audience Level
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Audience Level
1
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Audience level: 0.20 (from 0.15 for Cuisine ra ... to 0.75 for Records of ...)

Alternative Names
Pierre Franey French chef

フラニー, ピエール・L

Languages
English (83)

French (7)

German (6)

Covers
Craig Claiborne's The new New York times cookbookCuisine rapideCooking with Craig Claiborne and Pierre FraneyPierre Franey's cooking in AmericaPierre Franey's cooking in FrancePierre Franey's Low-calorie gourmetThe seafood cookbook : classic to contemporaryCooking with the 60-minute gourmet : 300 rediscovered recipes from Pierre Franey's classic New York Times column