French Menu Cook Book

Cookbooks, Food & Wine

OLNEY, RICHARD

Regional & International

Collins

The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season

This Volume guides readers through the culinary and geographical landscape of France’s golden province. A delicious cuisine incorporating traditional foods and methods. 250 recipes. Over 250 full-color photos, maps, and illustrations.

Provence: the Beautiful Cookbook

Harpercollins

The Complete Master Chefs

Stein, Rick

Scicolone, Michele

Connery, Clare

CHAPMAN, Pat

Orion Publishing Group, Limited

This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies.

Cooking for Two (MasterChefs)

Wheeler, Simon

Orion Publishing Co

Richard Olney examines the wine-producing regions of France, creating ten vineyard lunches which draw their inspiration from the particular wines, revealing the individual character of each one. He takes a journey round the vineyards enabling the reader to learn about wine through food. His combinations of food and wine include a gratin of fresh figs with Muscat de Beaumes-de-Venise and truffled sausages with pistachios accompanied by Macon-Village. Richard Olney, a member of the Academie Internationale du Vin, has been writing about wine and food since 1951, and his previous books include "The French menu cookbook", "Simple French food" and "Yquem".

Ten Vineyard Lunches

Random House Value Publishing

Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittman—so that a whole new generation of food lovers can enjoy this inspiring book. Olney’s 175 recipes are so straightforward that cooks will be inspired to go right into the kitchen: herb omelets, fish with zucchini, lamb shanks with garlic, and many more. He also shares techniques (several featuring his own illustrations), such as fermenting vinegar, in line with the back-to-basics trend in cooking. Olney’s emphasis on simplicity and improvisation in cooking will resonate with today’s cooks and food lovers.

Simple French Food 40th Anniversary Edition

Beverages & Wine

Mariner Books

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 Paris and Provence

SIMON AND SCHUSTER

Simple French Food "For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." --Alice Waters "I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it." --Lydie Marshall "I need this new edition badly because Simple French Food is the most dog-eared, falling-apart book in my library. Here it is newly bound to enrich one's life." --Kermit Lynch, author of Adventures on the Wine Route "Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation." --Nika Hazelton, The New York Times "I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." --Simone Beck

Simple French food

Atheneum

Boston: David R. Godine Publisher, revised edition, 1985, hardcover, 295pp, dustjacket slightly faded on front cover and has a small closed tear to top corner. Very clean, tight binding, like new.

The French Menu Cookbook

David R Godine Pub

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