By (author) Richard Olney
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Reflexions by Richard Olney
Book DescriptionThe 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: "My first meal in Paris was in a glum little dining room for boarders, in the Hotel de l'Academie, at the corner of rue de l'Universite and the rue des Saints-Peres. The plat du jour was 'gibelotte, pommes mousseline' -- rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency -- no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were." This book 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.
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Book DetailsISBN: 9781883283438
(155mm x 230mm x 23mm)
Imprint: Brick Tower Press
Publisher: Brick Tower Press
Publish Date: 1-Jun-2005
Country of Publication: United States
Books By Author Richard Olney
Simple French Food, Hardback (December 2015)
A new, beautifully rendered edition of Richard Olney's classic book "Simple French Food," widely considered one of the most important cookbooks ever published.
Lulu's Provencal Table, Hardback (October 2013)
Richard Olney,responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street),moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles.
French Menu Cookbook, Paperback (January 2013)
Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.
Yquem, Hardback (September 2008)» View all books by Richard Olney
The mere mention of Chateaud Yquem and its signature sweet white wine evokes an image of unparalleled luxury, distinction, and enduring excellence. This text presents some of the world's most prestigious white wine. It also contains recipes and photographs of the chateau, vineyards, and wine cellar.
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Author Biography - Richard Olney
Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more. A resident of Sollies-Toucas, France, Olney was close to his art and family and friends.
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