titled Cuisine Rapide. Quickly becoming a hit, the series led to a companion book of the same title, followed by additional shows including Cooking in America and Cooking in France, which won the James Beard Foundation Award for the best cooking show in 1995, and finally Cooking in Europe. Bibliography In 1994, along with colleagues from The New York Times, Richard Flaste and Bryan Miller, Franey wrote his memoir A Chef's Tale, interweaving his personal story with his passion for food, memorable meals, and favorite recipes. Franey authored or co-authored an additional 15 cookbooks including The 'New' New York Times Cookbook and The 60-Minute Gourmet. His final book, Pierre Franey Cooks With His Friends, was co-written in 1996 with his eldest daughter, Claudia Franey Jensen, as a companion to his public television series Cooking in Europe. The book was nominated for a James Beard Award that year. A Chef's Tale (Memoir) 60-Minute Gourmet More 60-Minute Gourmet Cooking with the 60-Minute Gourmet The New New York Times Cookbook Classic French Cooking - Foods of the World Veal Cookery - Craig Claiborne and Pierre Franey The Seafood Cookbook - From Classic to Contemporary Pierre Franey's Kitchen Cooking with Craig Claiborne and Pierre Franey Pierre Franey's Low-Calorie Gourmet Craig Claiborne's Gourmet Diet Cuisine Rapide Pierre Franey's Cooking in America Pierre Franey's Cooking in France Pierre Franey Cooks with his Friends Awards and honors Decorated several times by the French government, including the National Merite of France, Franey held an honorary doctorate from Johnson & Wales University, served on the boards of the Culinary Institute of America and Johnson & Wales University, and was a past president of The Vatel Club, a French food industry organization founded in 1913 in New York. He was honored by the March of Dimes in 1985 with a Hirschfeld caricature drawing for his extensive fundraising work for that organization. Last years and legacy Franey died in 1996 shortly after suffering a stroke while giving a shipboard cooking demonstration aboard the Cunard ocean liner, Queen Elizabeth 2. He is buried in Green River Cemetery in Springs, New York, East Hampton, on Long Island. He was survived by his wife, Betty, and three children, Claudia, Diane, and Jacques. Scholarships are bequeathed in his honor at Johnson & Wales University in Providence, Rhode Island, and The Culinary Institute of America in Hyde Park, New York. References External links Goodbye mag profile