TN: 3 good wines- 2 Burg (red and white), one MSR

Thank you for mentioning Pierre Franey. He was one of the greatest influences in American cooking, showing the path from classical French to every day American; being an immense influence on Craig Claiborne and by extension on the New York Times readership, and remarkably writing two cookbooks concentrating on fast home cooking of amazingly good food. Every time I pick up one of his books I wonder whether anyone else still has them and remembers him. Thanks for the I hope enduring memories.

pavane