Word: franey
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Dates: during 1970-1979
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...irresistible formulations from palazzo, trattoria and country cottage, she makes available for the home cook another whole array of la buo-na cucina. Kazan's recipes for veal, in all its luscious Latin variations, are worth a book unto themselves. It so happens that Craig Claiborne and Pierre Franey of the New York Times have produced just such a volume, Veal Cookery (Harper & Row; 229 pages; $10). No meat is more succulent than the creamy pink flesh of milk-fed calf, whether married to crabmeat, crawfish, shrimp, lobster or tuna, or stewed, stuffed, sauced, roasted or grilled, or divided...
Claiborne's associate, Pierre Franey, demonstrated nine recipes as Claiborne described technique and injected anecdotes...
Boston radio announcer Carl deSuze auctioned cooking utensils used by Claiborne and Franey after the demonstration, along with the prepared food. The utensils had been donated to Radcliffe, College...
Claiborne chose seafood recipes because his assistant Franey is "the greatest fish cook in the country," and because "a lot of people like fish but don't know how to cook it," he said...