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Yquem by Richard Olney
Book DescriptionThis is a classic text on the world's most prestigious white wine, fully updated, with extensive tasting notes, recipes, and new photographs of the chateau, vineyards, and wine cellar. The mere mention of Chateaud Yquem and its signature sweet white wine evokes an image of unparalleled luxury, distinction, and enduring excellence. It embodies the luminous golden essence of the finest and rarest of wines. This legendary appellation is the result of centuries of painstaking cultivation of the vines, a unique vinification process, and the exceptional site, soil, and micro-climate, which combine with the notorious noble rot to create this peerless nectar.Yquem has recently undergone a renaissance: the chateau and its gardens have been restored, and its status as the world's greatest white wine has never been stronger. The rare nature of this fine wine, and its exceptional characteristic flavor, are honored in this fully updated volume, which includes Serena Sutcliffe's tasting notes from the November 200 Yquem vertical at Sothebys which spanned vintages from 1847 to 2003.
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Book DetailsISBN: 9782080300737
(274mm x 229mm x 7mm)
Publisher: Editions Flammarion
Publish Date: 1-Sep-2008
Country of Publication: France
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.
Reflexions, Paperback (June 2005)» View all books by Richard Olney
Begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a description of food. This book tells the story of the man who brought the simplicity of French cooking to the United States, and offers a statement about one of the most important food professionals in the world.
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