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Richard Olney
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The Complete Master Chefsby Pat Chapman, Rick Stein, Clare Connery, Michele Scicolone, Richard OlneyISBN 0297822349 (0-297-82234-9)
Hardcover, Orion Publishing Group, Limited
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Cooking for Twoby Richard OlneyISBN 0297836501 (0-297-83650-1)
Softcover, Orion Publishing Group, Limited
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Forth Techniquesby Richard Olney , Michael BensonISBN 0330289616 (0-330-28961-6)
Softcover, Pan Macmillan
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The French Menu Cookbookby Richard Olney , Gösta ViertelISBN 0004351045 (0-00-435104-5)
Hardcover, HarperCollins Publishers Limited
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› Find signed collectible books: 'The French Menu Cookbook'Book summary: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. [via]
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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 inby Richard Olney , Paul BertolliISBN 1580083854 (1-58008-385-4)
Hardcover, Ten Speed Pr
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› Find signed collectible 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'Book summary: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. [via]
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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 Provenceby Richard OlneyISBN 0671203657 (0-671-20365-7)
Hardcover, Simon and Schuster
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Fundamental Forthby Richard Olney , Michael BensonISBN 0330289608 (0-330-28960-8)
Softcover, Pan Macmillan
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Lulu's Provencal Table: The Exuberant Food and Wine from Domaine Tempier Vineyardby Richard OlneyISBN 1580084001 (1-58008-400-1)
Hardcover, Ten Speed Press
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› Find signed collectible books: 'Lulu's Provencal Table : The Exuberant Food and Wine from the Domaine Tempier Vineyard'Book summary:Recipes by Lulu Peyraud, matriarch of the family vineyard in Provencal, for a variety of splendid French dishes are matched with Peyraud's personal reminiscences, family history, and reflections on the village way of life. $50,000 ad/promo. Tour. [via]
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Provence : The Beautiful Cookbookby Peter Johnson, Michael Freeman, Richard Olney , Jacques GantieISBN 0002551543 (0-00-255154-3)
Hardcover, HarperCollins Canada, Limited
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› Find signed collectible books: 'Provence : The Beautiful Cookbook'Book summary:Provence is loved for its sunlit beauty and earthy, tantalizing cuisine. Both are celebrated in Provence the Beautiful Cookbook, an oversized (more than two feet tall!) picture and cookbook of breathtaking color photos and authentic regional recipes. The 270 recipes, compiled and written by award-winning food book author Richard Olney, include soups and starters; seafood, meat, game, and poultry dishes; vegetable and grain specialties; and simple but luscious desserts. Readers seeking an armchair tour of the region, singularly depicted, and the chance to see and reproduce its dishes, will delight in the book, which would also make a welcome gift.
Beginning with an introduction to the land and its cooking, the book then weaves short essays about the Provençal regions with recipes arranged by courses. There are exemplary versions of bouillabaisse and bourride (the creamy, garlic-infused fish chowder), estouffade (braised beef, here with olives and mushrooms), daubs (stews), vegetable-filled omelets, and tians (savory gratins). Less familiar treasures include a mixed herb pasta from Alpes-de-Haute-Provence, porgy with crab sauce from the Var, a braised stuffed lamb shoulder from Vaucluse, zucchini and rice gratin from the Alpes Maritimes, and dried figs in thyme and red wine syrup, also from the Var. The recipes reflect Olney's unerring palate and dedication to tradition; some cooks may find certain dishes beyond their reach, but all will discover approachable recipes that are easily made. Wine information and a glossary conclude the portrait of Provence and its table--a feast for the eye and palate alike. --Arthur Boehm [via]
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Richard Olney's French Wine & Food: A Wine Lover's Cookbookby Richard OlneyISBN 1566562260 (1-56656-226-0)
Softcover, Interlink Pub Group Inc
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Romanee Contiby Richard OlneyISBN 0847819272 (0-8478-1927-2)
Hardcover, Rizzoli International Publications, Incorporated
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Sauces: Classical and Contemporary Sauce Makingby Richard OlneyISBN 0442237731 (0-442-23773-1)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Sauces: Classical and Contemporary Sauce Making'Book summary:Original Hardcover with Seal "Cookbook of the Year - The James Beard Awards" copyright 1991 with 504 pages. Size: 7" x 9 1/2". - Techniques of sauce making have changed radically over the years. Both professional chefs and serious amateur cooks are not only eager to invent new taste combinations and improve upon traditional methods, but they have set out to make sauces healthier and less rich as well. Until this book, however, they have had to rely on trial and error to produce innovative new sauces, as no single source systematically described the ingredients, methods, and principles used in making both classic sauces and modern variations. This comprehensive volume does just that, providing complete analyses of how both classic and contemporary sauces are constructed and flavored. Sauces explains how and why the ingredients for a sauce are combined. Over 300 recipes comprise not only classic and modern sauces but delicious first course and entree preparations that incorporate the sauce-making techniques described. - You'll also find practical discussions of the equipment and ingredients most commonly used by sauciers. Advice on how and when to use the different kinds of cookware, tools, machinery, and serving utensils. Selecting the highest-quality ingredients is key to preparing an excellent sauce, and you'll learn how to choose and use dairy products, herbs and spices, wines and spirits, mushrooms and truffles, chocolate, pork products, and other ingredients to their best advantage. A comprehensive glossary of terms and flow charts that illustrate the major classical sauce families and methods of preparation round out this reference to one of the most exciting and challenging areas of cooking. [via]
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Simple French Foodby Richard OlneyISBN 0020100604 (0-02-010060-4)
Softcover, John Wiley & Sons Inc
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- Simple French Food: ISBN 0140463836 (0-14-046383-6)
Softcover, Penguin Books, Limited - Simple French Food: ISBN 0140468269 (0-14-046826-9)
Softcover, Northwestern University Press - Simple French Food: ISBN 0689105754 (0-689-10575-4)
Hardcover, Atheneum - Simple French Food: ISBN 0689705468 (0-689-70546-8)
Hardcover, Simon & Schuster - Simple French Food: ISBN 0020100604 (0-02-010060-4)
Softcover, John Wiley & Sons Inc
- Simple French Food: ISBN 0140463836 (0-14-046383-6)
Ten Vineyard Lunchesby Richard OlneyISBN 0940793237 (0-940793-23-7)
Hardcover, Granite Impex Ltd
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Yquemby Richard OlneyISBN 1567921825 (1-56792-182-5)
Hardcover, David R Godine Pub
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› Find signed collectible books: 'Yquem'Book summary:The mere mention of Château dYquem 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, combined with the notorious "noble rot" to create this peerless nectar. The wines long history of distinction dates back to the 1700s when Thomas Jefferson brought home more than 250 bottles to share with George Washington. Yquem has recently undergone a renaissance: the château and its gardens have been restored, and its status as the worlds 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. [via]
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