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Description
Francophile and food writer Richard Olney was one of a kind—a literary cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in Iowa in 1927 and drawn to France in the 1950s, Olney studied and explored the style, flavors, and tastes of French cooking, documenting all that he learned. First published in 1970, The French Menu Cookbook was well ahead of its time with its authentic French recipes and its then-unheard-of seasonal approach to cooking. Brimming with honest and enlightening explanations of how the French really cook and 150 authentic recipes—including classic cassoulets, a dish of Turban of Sole Fillets with Salmon and Sorrel Sauce, and a simple Périgord Pudding—this book is a superb resource.
"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
