Franey Pierre:
The New York Times 60-Minute Gourmet
Introduction by: CraigClaiborne
Clarkson N Potter Publishers , 2000
Quality paperback, 352 pages
Size: 234x157 mm
ISBN: 9780812933024
ISBN-10: 0812933028
You save: 30%
Pierre Franey
Pierre Franey Learned The Basics Of Cooking From His French Mother And Grandmother, And At Fourteen Was Sent To Paris To Become A Chef. He Published More Than A Dozen Cookbooks In His Distinguished Career, Including Several Collaborations With Craig Claiborne. Franey Died In 1996, Leaving An Enduring Legacy Of Fine Food And Good Taste. <Br>Craig Claiborne Was For Many Years A Food Writer At "The New York Times. He Wrote Many Cookbooks, Including The Best Of Craig Claiborne And The New York Times Cookbook. <Br>Edward Brown Is The Chef At The Sea Grill In New York's Rockefeller Center.
Craig Claiborne
Diana Southwood Kennedy Went To Mexico In 1957 To Marry Paul P. Kennedy, The Foreign Correspondent For The New York Times. In 1969, At The Suggestion Of Craig Claiborne, She Began Teaching Mexican Cooking Classes And In 1972 Published Her First Cookbook. She Has Been Decorated With The Order Of The Aztec Eagle, The Highest Honor Bestowed On Foreigners By The Mexican Government. She Lives Much Of The Year In Her Ecological Adobe House In Michoacan, Mexico, Which Also Serves As A Research Center For Mexican Cuisine.
