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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... [Kindle Edition]

Richard Olney , Paul Bertolli
4.1 out of 5 stars  See all reviews (7 customer reviews)

Print List Price: $22.00
Kindle Price: $13.00
You Save: $9.00 (41%)
Sold by: Random House LLC

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Book Description

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.

From the Hardcover edition.

Editorial Reviews


"Here's a blessing . . . and it's not in disguise."
--Newark Star Ledger

"The writer to whom Olney immediately demands comparison is Elizabeth David. The prose of each is characterized by an aesthetic sensibility enmeshed in the stabilizing regimen of a strictly imposed self-discipline."
--John Thorne, author of Pot on the Fire

"Richard Olney is someone who truly lives what he believes-cooking simply from the garden and drinking wonderful wines from the cellar. His FRENCH MENU COOKBOOK is an inspiration, giving a lasting insight into a special way of life."
--Alice Waters

From the Hardcover edition.

About the Author

Born and raised in Iowa, RICHARD OLNEY (1927–1999) 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-Life’s 28-volume The Good Cook series. Olney authored eight books, including Simple French Food and Lulu’s Provençal Table.

Product Details

  • File Size: 1154 KB
  • Print Length: 456 pages
  • Publisher: Ten Speed Press; Reprint edition (March 29, 2011)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B004C43EXK
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #709,861 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.1 out of 5 stars
4.1 out of 5 stars
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars Reissue of a fine French cookbook March 26, 2011
Format:Paperback|Verified Purchase
A set of basic French recipes. One nice feature: menus are featured for all four seasons of the year, and a series of recipes are presented for each meal menu. To illustrate: One winter menu features an informal dinner--Gratin of stuffed crepes, Stuffed calves' ears with Béarnaise sauce, Molded tapioca pudding with apricot sauce.

The book begins by outlining the approach taken throughout. Then, introductory discussions of wine, reds versus whites versus roses; wine cellars; temperature. Then, a discussion ensues of the variety of wines by region in France. Nice discussions of Beaujolais and Bordeaux. Next, what should go into a kitchen (what types of knives, for instance). Then, on to the menus and recipes.

One thing I enjoy when seeing a new cookbook is to check out any recipes for a dish that I have already cooked. And, here, I enjoyed comparing how my basic Beef burgundy (Boeuf a la bourguignon) recipe compares with the one in this book. Some recipes contain carrots and others don't. This one uses carrots, which is my preference. This recipe calls for cognac, not something that routinely goes into a recipe. Another recipe where I enjoyed comparing what the author, Richard Olney, does with what I do--Coq au vin.

I have always wanted to try making Quenelle. I once had a delicious Quenelle in Dole (France) and have never gotten around to trying to make this (also, I'm not sure my family would be excited by it!). I'll pass on this recipe, since it is much more difficult to make than others that I have seen. But just looking at the recipe has increased my enthusiasm to make some Quenelle!

So, all in all, a nice cookbook, originally published in 1970.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Blast from the past! February 21, 2014
Format:Paperback|Verified Purchase
I have been collecting cook books for almost 50 years and this book was in my original collection. Times have changed. The directions are very complete. And very long. So typical of the French method in the 70's.
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1 of 1 people found the following review helpful
5.0 out of 5 stars parfait! December 29, 2013
By j
Format:Paperback|Verified Purchase
Richard Olney...French cuisine...need I say more?
...with appetizer to dessert menus that work together beautifully, this collection of delectable recipes takes all the stress out of planning the perfect dinner party.
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8 of 12 people found the following review helpful
2.0 out of 5 stars Disappointed October 10, 2011
By Maja
As a French person, I so looked forward to this book which was given to me as a gift. However, I found that many of the menus used all sorts of offal and odd ingredients which you really don't find in your average French menu. That's not to say some of the recipes aren't good but I have found the book unusable in the way it was intended to be used for in almost every menu suggestion, there are ingredients which many people would find difficult to deal with. Sorry I cannot be more enthusiastic about what should have been a triumph of a book.
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