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...
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.
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Béarnaise Sauce 227 Molded Tapioca Pudding Apricot Sauce
Saffron Rice with Tomatoes 257 Crepes a la Normande
la Lyonnaisc 262 Composed Salad 263 Pineapple Ice
Salmon Sorrel Sauce 275 Roast Saddle of Lamb with Herbs 279 Green
Poached Chicken Mousscline 293 Crusts with Fresh Morels
Flamri with Raspberry Sauce
Marchand de Vin 316 Gratin of Potatoes 319 Apple Tart
la Tapenade I44 Stewed Tomatoes 146 Artichoke Purée 146 Apple
Braised and Roast Partridge with Cabbage 155 Fresh Figs
choke Hearts 161 Pears in Red ine
with Vegetables 167 Périgord Pudding
I TF R ME US
Lobstcrs a la Nage 195 Pineapple and Frangipane Fritters
Striped Bavarian Cream zo_
Grilled Fish with Sea Urchin Purée 212 Timbale of Sweetbreads
Molded Chocolate Loaf with Vlhipped Cream
Tripe Rémoulade Sauce 336 Dandelion and Salt Pork Salad 339 Straw
in Rcd i11c 343 Cauliﬂower Loaf 345 Molded Apple Pudding
Fillets with Fines Herbes 361 Stewed Cucumbers 365 Spitted Roast
Jellied Poached Chicken 379 Apricot Fritters
la Marseillaise 407 Strawberries in Orange Juice
Other editions - View all
The French Menu Cookbook: The Food and Wine of France--season by Delicious ...
No preview available - 1970
The French Menu Cookbook: The Food and Wine of France--Season by Delicious ...
No preview available - 2011
artichoke artichoke bottoms baking bay leaf beans Beaujolais boil bones bowl braised bread butter carrots cheese chervil chicken chilled chopped parsley cloves cold water cool court-bouillon covered crayﬁsh cream crépes dish drain drum sieve dry white wine egg whites egg yolks ﬁllets ﬁnd ﬁne sieve ﬁnished ﬁrm ﬁrmly ﬁrst ﬁsh ﬂame ﬂavor ﬂesh ﬂour forcemeat fresh freshly ground pepper garlic gelatin gently gratin grilled heat high ﬂame hour jelly juice kitchen knife lamb leave lemon lobster meat medium menu milk minutes mirepoix mixture mold mousse mushrooms olive oil one’s onions oregano oven parsley peeled pieces pinch platter poached potatoes pound prepared purée recipe red wine remove roast salad sauce saucepan season served shallots simmer skim skin slices slightly sorrel soup sprinkle stew stirring sugar surface tablespoon taste teaspoon terrine thyme tiny tomatoes towel trufﬂes turn veal vegetables wooden spoon