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Reflexions (Paperback)

Author:  Richard Olney
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FORMAT: Paperback
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Learn more about Reflexions:

Format: Paperback
ISBN-10: 1883283434
ISBN-13: 9781883283438
Sku: 31289554
Publish Date: 6/26/2007
Dimensions:  (in Inches) 9H x 6L x 1T
Pages:  416
Age Range:  NA
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This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real--as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world.
This book of memoirs by Richard Olney, the American cooking writer who died in 1999, is full of anecdotes about his friends both inside and out the cooking world, such as James Baldwin and James Beard, and his life in Provence, where he cooked, wrote, and painted.
Author Bio
Richard Olney
Richard Olney, considered one of the great authorities on simple French cooking, was, rather improbably, born in Iowa. He attended the university there, then studied in Paris, and finally trained as a painter at the Brooklyn Museum Art School, supporting himself as a waiter in Greenwich Village. When he was 24, he moved permanently to France, where he became intensely involved with the world of food. His books THE FRENCH MENU COOKBOOK and SIMPLE FRENCH FOOD are recognized as classics, not only for their fine recipes but for the elegance of the prose. With 35 books to his credit, Olney also served as an editor for the Time-Life cookbook series. He was an expert on wine and wrote several books on the subject. Something of a recluse, Olney was known as a demanding perfectionist, but his great gift for making difficult, complex recipes easy and accessible endeared him to the world of haute cuisine.


New York Times Book Review
"Chronological and uncreative in structure, REFLEXIONS is also, sadly, wildly uneven. Some sections are downright brilliant; others read as if they had been dictated and printed without a second look from anyone....Olney's story should have been absorbing from start to finish. As it stands, those who want or need to know about an important part of food writing history will find more than enough to maintain their attention. Casual readers, however, will probably drop out after a couple of hundred pages." - Mark Bittman 04/23/2000

Simple Cooking
"It isn't as if the rewards aren't there--the book is studded with passages of brilliantly evocative prose....Also, anyone with a taste for food-world gossip will find they can stuff themselves to surfeit here....The problem is that about a third of the way through the book, it seems he was no longer able to continue the hard--but up to then very successful--work of recasting raw experience into carefully considered prose....At that point, he begins cobbling the rest of the book together by taking excerpts from his copious stash of letters and connecting them...." - John Thorne July-October 2000

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