Pierre Franey's Kitchen

. . . if you're equipping a kitchen. It was written in 1982 (my copy was used to outfit a kitchen in 1987.) and the advice remains sane and useful. It's hard to imagine that nothing has revolutionized this, the most obsessively attended to room in the house in the last 25 years, but here's the evidence. Pierre Franey was a New York Times stalwart for many years, sharing the spotlight with his friend Craig Claibourne. Some of his reccommedations are prescient. For coffee, he suggests the simple coffee press Bodum Chambord 8-Cup Coffee Press, still by far the best choice. Other choices are simply classic: his riff and recipe for the simple iron crepe pan will probably still be pertinent in a hundred years or so. His simple take on food processors, which he then backs up with elaborate testing is still letter-perfect. Nothing needs to be changed in his advice on stoves and refrigerators. In short, this is the book to tuck under your arm when you trundle off to the expensive kitchen-design store. Lynn Hoffman,author of New Short Course in Wine,The