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Pierre Franey's Cooking in America (used hardcover)

Listed In Category: Books & Magazines > Cookbooks
Secondary Category: Books & Magazines > Reference
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Ad Information
Classified Id RXRRKYXZ
Asking Price $ 12.75 USD per item
Quantity 1 item (used condition)
Tax Taxes are not applicable
Shipping & Handling
Seller will ship worldwide
Buyer pays shipping cost $ 4.00 USD
Payment Terms
Payment in advance only
Seller accepts:
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Credit cards accepted through Paypal!
Renewed Date15-Feb-2019 06:22:20 AM EST
Expiration Date 16-Apr-2019 06:22:20 AM EST
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Seller Information
Ivybeth member since 22-dec-2005
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View Hendersonville Classifieds Hendersonville, North Carolina, USA
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Classified Details
Co-author: Richard Flaste; Format: Hardcover; Release Date: Jan 1994; List Price: $30.00; ISBN: 0679404929; Publisher: Alfred A. Knopf, Inc.; Length: 392 pages; Other: 3rd Printing. Condition: Very Good. Dust jacket shows some minor shelfwear and is taped to book cover. Otherwise binding is strong, and pages have little, if any, markings and no highlighting.


In this companion book to the popular Public Television series Pierre Franey's Cooking in America, 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. Contents include Cattle Country: Beef, A Glance Toward Spain, Cooking With Children, The Cajun Life, A Crab Feast, Honey, West Indian Cooking In America, Praise The Pig, The Old Families And The New Breed, Even the Humble Potato, The Trout Harvest, Made In America: Rice, Say Cheese, The Big Catch, Strawberries and Artichokes, America's Bird: Turkey, Salmon Splendor, Beyond San Juan, The Lentil Land, In the Groves, The Food and Wine of Napa Valley, Spa Cuisine, and The Riskiest Fruit: Cherries. Richard Flaste spent twenty-eight years with The New York Times in various positions, including science and health editor and deputy editor of The New York Times Book Review. He has collaborated with Pierre Franey on four books, including A Chef's Tale. A lot of time and work was put into this excellent book filled with a wide variety of meals from the simple to complex, recipes developed over our American history.

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