WorldCat Identities

Franey, Pierre

Overview
Works: 39 works in 134 publications in 2 languages and 8,570 library holdings
Genres: Cookbooks  Recipes  Biography 
Roles: Author, Other
Classifications: TX719, 641.555
Publication Timeline
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Most widely held works about Pierre Franey
 
Most widely held works by Pierre Franey
Craig Claiborne's Gourmet diet by Craig Claiborne( Book )

8 editions published between 1980 and 1992 in English and held by 974 WorldCat member libraries worldwide

Classic French cooking by Craig Claiborne( Book )

3 editions published between 1970 and 1978 in English and held by 950 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
The New York times 60-minute gourmet by Pierre Franey( Book )

14 editions published between 1979 and 2000 in English and held by 839 WorldCat member libraries worldwide

Cuisine rapide by Pierre Franey( Book )

5 editions published between 1989 and 2000 in English and held by 546 WorldCat member libraries worldwide

Classic techniques with contemporary tastes for recipes that are easy to prepare, elegant, and healthful
Craig Claiborne's The new New York times cookbook by Craig Claiborne( Book )

4 editions published between 1979 and 1995 in English and held by 530 WorldCat member libraries worldwide

Cooking with Craig Claiborne and Pierre Franey by Craig Claiborne( Book )

3 editions published between 1983 and 1985 in English and held by 469 WorldCat member libraries worldwide

The New York Times More 60-minute gourmet by Pierre Franey( Book )

6 editions published between 1981 and 1983 in English and held by 453 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 438 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 )

2 editions published in 1994 in English and held by 359 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 )

4 editions published between 1984 and 1989 in English and held by 353 WorldCat member libraries worldwide

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

3 editions published in 1986 in English and held by 345 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 )

3 editions published in 1999 in English and held by 322 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 317 WorldCat member libraries worldwide

Classic French cooking by Craig Claiborne( Book )

24 editions published between 1968 and 1983 in English and German and held by 280 WorldCat member libraries worldwide

Pierre Franey's kitchen by Pierre Franey( Book )

3 editions published in 1982 in English and held by 247 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 235 WorldCat member libraries worldwide

Veal cookery by Craig Claiborne( Book )

1 edition published in 1978 in English and held by 180 WorldCat member libraries worldwide

The master cooking course by Craig Claiborne( Book )

3 editions published in 1982 in English and held by 168 WorldCat member libraries worldwide

The Master cooking course( Visual )

4 editions published between 1984 and 1985 in English and held by 73 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 )

5 editions published between 1970 and 1978 in English and held by 70 WorldCat member libraries worldwide

 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.21 (from 0.18 for Craig Clai ... to 1.00 for Records of ...)

Cuisine rapide
Alternative Names
Pierre Franey Frans chefkok (1921-1996)

Pierre Franey French chef

フラニー, ピエール・L

Languages
English (103)

German (6)

Covers
Cuisine rapideCraig Claiborne's The new New York times cookbookCooking with Craig Claiborne and Pierre FraneyThe New York Times More 60-minute gourmetPierre Franey's cooking in AmericaPierre Franey's cooking in FrancePierre Franey's Low-calorie gourmetThe seafood cookbook : classic to contemporary