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 P (Paperback)
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|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.
From the Publisher:
As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France at the tender age of twenty-four, Olney was unapologetically attracted to the style, flavors, and tastes of French cooking when most Americans were smitten by the wonders of the new prepared foods in their markets. With unrelenting passion and precision, Olney studied and explored the cuisine, carefully documenting all he had learned for future generations of chefs, cooks, and food lovers. His first of several landmark works, THE FRENCH MENU COOKBOOK, was well ahead of its time with its authentic French recipes and then-unheard-of seasonal approach to cooking. Little did we know then that THE FRENCH MENU COOKBOOK would provide inspiration for Alice Waters and her compatriots as they built the groundwork for a culinary revolution in America. Brimming with the honest and enlightening explanations of how the French really cook and the 150-plus authentic recipes, this book is a masterful resource that is a must for every serious cook.
From the Hardcover edition.
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.
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