The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--in Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris...
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The French Menu Cookbook: The Food and Wine of France–Season by Delicious Season–in Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris…

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Description

Now in paperback, this landmark, debut cookbook from Richard Olney is brimming with over 150 authentic recipes that capture the flavors and spirit of the French countryside.Originally published in 1970, The French Menu Cookbook is one of the most important culinary works of the twentieth century. It has served as a foundational resource and beacon to cooks worldwide—including visionaries like Alice Waters—who redefined American cuisine. Well ahead of his time, Olney champions a seasonal approach to cooking and provides thoughtful, intriguing wine pairings. This revolutionary text offers masterfully arranged menus for every occasion, from casual dinners for two to decadent soirees. In paperback for the first time, this celebrated kitchen classic is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike.

Additional information

Weight 0.65 kg
Dimensions 3 × 15.24 × 23.12 cm
PubliCanadation City/Country

USA
by

,

Format

Paperback
Language

Pages

464
Publisher

Year Published

2011-3-15
Imprint

ISBN 10

1607740028
About The Author

Born and raised in Iowa, RICHARD OLNEY (1927–1999) was one of the most distinguished and influential food writers in recent history. Olney moved to France in his mid-20s, and resided in Paris and Provence. He wrote a column for the journal Cuisine et Vins de France and edited Time-Life’s 28-volume The Good Cook series. Olney authored eight books, including Simple French Food and Lulu’s Provençal Table.

“Earlier this year, OFM's expert panel voted this the best cookbook of all time. Only problem was it was out of print. But it has been reissued, so now everyone can delight in Olney's passionate, idiosyncratic rendering of French cuisine.”—The Observer Food Monthly, 25 Best Cookbooks of 2010, 11/14/10FROM THE HARDCOVER EDITION:"Here's a blessing . . . and it's not in disguise." —Newark Star Ledger"The writer to whom Olney immediately demands comparison is Elizabeth David. The prose of each is characterized by an aesthetic sensibility enmeshed in the stabilizing regimen of a strictly imposed self-discipline." —John Thorne, author of Pot on the Fire"Richard Olney is someone who truly lives what he believes-cooking simply from the garden and drinking wonderful wines from the cellar. His FRENCH MENU COOKBOOK is an inspiration, giving a lasting insight into a special way of life." —Alice Waters

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