Pierre Franey (1921–1996)

Useful, with interesting text and some appealing recipes. But it is dated, and many flavors seem tired and heavy.

This book, half memoir and half recipes, begins marvelously with wonderful details about growing up in Burgundy. Unfortunately, it becomes more perfunctory once Franey begins to work as a professional chef. This is doubtless due to old world discretion. Even so, it's an entertaining read and filled with asides that give deep insight into French cooking.

As always with Pierre Franey the recipes are models of the form, making even the most daunting dishes seem achievable.

Meringues, p.177, simple, long, spoon worked much better than pastry bag

Not one of my favorite Franey's books. The receipe's seem somehow forced.