OP: Chef's Tale
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Alfred A. Knopf, New York, 1994. Hardcover. Very Good Plus. First printing.
Burgundian turned tireless American, chef Pierre Franey (1921–1996) had an impressive career which had him simultaneously cooking at Le Pavillon under Henri Soulé while also co-writing best-selling books and columns with Craig Claiborne at The New York Times. Sandwiching those major resume-boosters, Franey also served in WWII and hosted numerous public television cooking shows like Cuisine Rapide.
A Chef’s Tale (1994), Franey’s memoir, details his life in food, which didn’t start or end with his work. A childhood—surrounded by fresh produce and land and water rife with edible snails, fish, and game—couldn’t help but be shaped by the bounty. And slowing down later in life finally allowed for communion centered around dining and entertaining at home, which was hardly feasible during the 7-day work weeks at the peak of his career.
Franey tells his story with candor. Yes, there were the falling outs with both Soulé and Claiborne and numerable other conflicts and challenges, but the Frenchman never sensationalizes these pivotal moments; they are simply a part of life and moving on.
This copy is a first printing in Very Good Plus condition with minor shelfwear. Includes a substantial selection of recipes.
