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...

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Potter/Ten Speed/Harmony/Rodale, Mar 29, 2011 - Cooking - 464 pages
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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Contents

Preface
11
French Food and Menu Composition
17
French ine
51
Shopping Sources
67
AUIUMN MENUS
97
Four Simple Autumn Menm
101
Two Formal Autumn Dinners
120
Veal Kidneys with Mushrooms 135 Lambs Lettuce and Beet Salad
137
Béarnaise Sauce 227 Molded Tapioca Pudding Apricot Sauce
232
Floating Island
242
Saffron Rice with Tomatoes 257 Crepes a la Normande
258
la Lyonnaisc 262 Composed Salad 263 Pineapple Ice
264
Salmon Sorrel Sauce 275 Roast Saddle of Lamb with Herbs 279 Green
284
Poached Chicken Mousscline 293 Crusts with Fresh Morels
298
Flamri with Raspberry Sauce
312
Marchand de Vin 316 Gratin of Potatoes 319 Apple Tart
320

la Tapenade I44 Stewed Tomatoes 146 Artichoke Purée 146 Apple
147
Braised and Roast Partridge with Cabbage 155 Fresh Figs
158
choke Hearts 161 Pears in Red ine
164
with Vegetables 167 Périgord Pudding
170
Orange Cream
176
I TF R ME US
183
Lobstcrs a la Nage 195 Pineapple and Frangipane Fritters
197
Striped Bavarian Cream zo_
205
Grilled Fish with Sea Urchin Purée 212 Timbale of Sweetbreads
222
Molded Chocolate Loaf with Vlhipped Cream
331
Tripe Rémoulade Sauce 336 Dandelion and Salt Pork Salad 339 Straw
340
in Rcd i11c 343 Cauliflower Loaf 345 Molded Apple Pudding
347
Fillets with Fines Herbes 361 Stewed Cucumbers 365 Spitted Roast
369
Jellied Poached Chicken 379 Apricot Fritters
384
Peaches
394
la Marseillaise 407 Strawberries in Orange Juice
410
General Index
427
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About the author (2011)

RICHARD OLNEY was born and raised in Iowa, one of eight children in a quintessential American family. After relocating to a Parisian suburb in 1951 and then buying a run-down property in Provence, Olney settled in France permanently. The author of eight books, Olney passed away at his Proven?ɬÅal home in the summer of 1999.

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