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 - PDF free download eBook

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Details of 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

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
Exact title of book
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
Book author
Richard Olney
ISBN
9781607740025
Publisher
Ten Speed Press
Published
Mar 15, 2011
Language
English
Format
PDF, FB2, EPUB, MOBI
Pages
456
File size (in PDF)
4104 kB

Some brief overview of book

Now in paperback, this landmark, debut cookbook from Richard Olney is brimming with over 150 authentic recipes that capture the flavors and spirit of the French countryside. Originally published in 1970, The French Menu Cookbook is one of the most important culinary works of the twentieth century. It has served as a foundational resource and beacon to cooks worldwideincluding visionaries like Alice Waterswho redefined American cuisine.

Well ahead of his time, Olney champions a seasonal approach to cooking and provides thoughtful, intriguing wine pairings. This revolutionary text offers masterfully arranged menus for every occasion, from casual dinners for two to decadent soirees. In paperback for the first time, this celebrated kitchen classic is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike.

About book author

and raised in Iowa, RICHARD OLNEY (19271999) was one of the most distinguished and influential food writers in recent history. Olney moved to France in his mid-20s, and resided in Paris and Provence. He wrote a column for the journal Cuisine et Vins de France and edited Time-Lifes 28-volume The Good Cook series.

Olney authored eight books, including Simple French Food and Lulus Provenal Table. l approach to cooking and provides thoughtful, intriguing wine pairings. This revolutionary text offers masterfully arranged menus for every occasion, from casual dinners for two to decadent soirees. In paperback for the first time, this celebrated kitchen classic is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike.

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