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.
| ||||||||||||||||||
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more. |
Book Description
Editorial Reviews
Review
"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
—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
About the Author
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.
Product Details
Would you like to update product info or give feedback on images? |
More About the Authors
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
Most Helpful Customer Reviews
56 of 59 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Looking back to 1970, the year this book was first published, puts its sophistications in context and underscores the enormity of its contributions. America was deep in culinary ignorance, eating out of cans and supplementing that metal-tinged blandness with gut-busting mountains of artificial 'foods'. America was lost somehwere between the post-war meat-and-potatoes era and the chemical concoctions of the 80s and beyond. Small glimmers of possibility illuminated the occassional suburban cocktail party, when hostesses under the influence of Julia Child trotted out a few hotel-food hors d'oeuvres, and a few ethnic enclaves still held up a candle of flavor, but America was largely a culinary wasteland. Servings were large, everything was bland, and mealtime had become TV time. Without flavor or family, American meals were effectively dead.
It was into this lunar food landscape that Richard Olney introduced several revolutionary ideas at once in The French Menu Cookbook. I should say that he RE-introduced these ideas, because they had existed, with varying degrees of sophistication, for as long as people had eaten, but an industrial food system had interrupted that great cultural memory. This book's structure is its message: the food is introduced not by category, but by course within menus, and the menus themselves are organized by season. For those of us who have heard the gospel of seasonality and regional availability and freshness from Alice Waters and Paul Bertolli, at al, it can be easy to forget that this idea is still, 36 years after The French Menu Cookbook, radical, and so against the grain of the industrial food complex as to be almost an act of treason. But Richard Olney's way with food started that revolution at possibly the most inoportune moment in Americna history.
A sample menu says it all:
An Informal Spring Dinner
Hors d'oeuvre of Crudites
Shrimp Quiche
Coq au Vin
Steamed Potatoes
Wild Green Salad
Cheeses
Flamri with Raspberry Sauce
all of the above matched with appropriate wines.
Notice the careful development through the courses, the constant shifts of flavor to keep the palate alive, the seasonal ingredients... All of this was deeply shocking at the time.
But there's one more big surprise: this book is every bit as good today as it was in 1970. It doesn't feel even remotely dated, like Julia Child's books do. Maybe, in hueing so faithfully to the principles of freshness, seasonality, and regional availability, Olney tapped into something timeless. And so this book was a classic the day it was published, and remains one of the most sophisticated, satisfying, and inspiring cookbooks ever published.
Very highly recommended.
It was into this lunar food landscape that Richard Olney introduced several revolutionary ideas at once in The French Menu Cookbook. I should say that he RE-introduced these ideas, because they had existed, with varying degrees of sophistication, for as long as people had eaten, but an industrial food system had interrupted that great cultural memory. This book's structure is its message: the food is introduced not by category, but by course within menus, and the menus themselves are organized by season. For those of us who have heard the gospel of seasonality and regional availability and freshness from Alice Waters and Paul Bertolli, at al, it can be easy to forget that this idea is still, 36 years after The French Menu Cookbook, radical, and so against the grain of the industrial food complex as to be almost an act of treason. But Richard Olney's way with food started that revolution at possibly the most inoportune moment in Americna history.
A sample menu says it all:
An Informal Spring Dinner
Hors d'oeuvre of Crudites
Shrimp Quiche
Coq au Vin
Steamed Potatoes
Wild Green Salad
Cheeses
Flamri with Raspberry Sauce
all of the above matched with appropriate wines.
Notice the careful development through the courses, the constant shifts of flavor to keep the palate alive, the seasonal ingredients... All of this was deeply shocking at the time.
But there's one more big surprise: this book is every bit as good today as it was in 1970. It doesn't feel even remotely dated, like Julia Child's books do. Maybe, in hueing so faithfully to the principles of freshness, seasonality, and regional availability, Olney tapped into something timeless. And so this book was a classic the day it was published, and remains one of the most sophisticated, satisfying, and inspiring cookbooks ever published.
Very highly recommended.
9 of 9 people found the following review helpful
Format:Hardcover
Others here have written lengthy and lyrical paeans to this book, so I will try to be brief. It is a masterful book, no doubt about it. Originally published in 1970, "The French Menu Cookbook" reflects a level of sophistication -- and of authentic French sensibility -- that could not be found anywhere else, "Mastering the Art" included, back in the day. Many of the seasonal menus are precisely what one would have at a family gathering or a good solid bistro "over there" -- take, for example, one of the "informal spring dinners":
Filets de Sardines Crues en Marinade
Grillade de Boeuf, Marchand de Vin
Gratin de Pommes de Terre
Salade des Champs
Fromages
Tarte aux Pommes
And of course there are the formal menus, with foie gras, truffles, lobster, pheasant and sauteed cepes.
All along the way, there is Olney's elegant prose. The essay on wine that spans perhaps thirty pages is the most readable, comprehensive and succinct review of basic principles of wine making and service, and of the key French varietals and appellations, I believe I have ever seen. A lot of knowledge and instinct is distilled in these few pages.
This book, which preceded "Simple French Food" by a few years, is more the traditional "cookbook" with reasonably detailed recipes, unlike the Olney masterwork "Simple" that followed it. I still think "Simple French Food" is his crowning achievement, because as my review of "Simple" indicates, it is a book of general principles and a guide to improvisation, not a "recipe book" at all. If you spend a lot of time with "Simple," you will learn to make your own recipes and compose your own menus because it encourages you to riff in the kitchen, to work on your own chops.
But with "Menu," you have a very detailed roadmap -- start to finish menus, recipes and pitch-perfect wine suggestions for each course. It's all good. But to me, by distilling it all down to first principles in "Simple French Food," Olney really climbed the mountain. Perhaps my preference for "Simple" is just because it was the book I came to first -- I bought "Simple" in 1977, used it over and over and over again, and bought my first (and still my only) copy of "Menu" when the revised hardcover edition from David R. Godine came out in 1985.
Whichever of the two books you may regard more highly, both of them belong on every serious food and wine lover's bookshelf.
Filets de Sardines Crues en Marinade
Grillade de Boeuf, Marchand de Vin
Gratin de Pommes de Terre
Salade des Champs
Fromages
Tarte aux Pommes
And of course there are the formal menus, with foie gras, truffles, lobster, pheasant and sauteed cepes.
All along the way, there is Olney's elegant prose. The essay on wine that spans perhaps thirty pages is the most readable, comprehensive and succinct review of basic principles of wine making and service, and of the key French varietals and appellations, I believe I have ever seen. A lot of knowledge and instinct is distilled in these few pages.
This book, which preceded "Simple French Food" by a few years, is more the traditional "cookbook" with reasonably detailed recipes, unlike the Olney masterwork "Simple" that followed it. I still think "Simple French Food" is his crowning achievement, because as my review of "Simple" indicates, it is a book of general principles and a guide to improvisation, not a "recipe book" at all. If you spend a lot of time with "Simple," you will learn to make your own recipes and compose your own menus because it encourages you to riff in the kitchen, to work on your own chops.
But with "Menu," you have a very detailed roadmap -- start to finish menus, recipes and pitch-perfect wine suggestions for each course. It's all good. But to me, by distilling it all down to first principles in "Simple French Food," Olney really climbed the mountain. Perhaps my preference for "Simple" is just because it was the book I came to first -- I bought "Simple" in 1977, used it over and over and over again, and bought my first (and still my only) copy of "Menu" when the revised hardcover edition from David R. Godine came out in 1985.
Whichever of the two books you may regard more highly, both of them belong on every serious food and wine lover's bookshelf.
4 of 5 people found the following review helpful
By Lucy Adams
Format:Hardcover
Richard Olney is one of the main voices for French cuisine in the English-speaking world, and yet this book also goes beyond the basics of French cooking and reintroduces to the American public concepts of eating by season and constructing menus based on each dish's impact on the palette, contrasting and matching flavors and textures. In fact, the chapters at the beginning in which Olney simply introduces these ideas, giving helpful tips that can be applied to cooking of any kind, not just French, are worth the price of the book alone. Read the small chapter on menu composition and you can just picture it hammered to the kitchen wall of every fine dining establishment today.
However, the main point of this book is clearly to teach French cuisine, and this book is full of information on that topic as well. The book feels much more like a culinary journal or memoir at times than a cookbook, and you could, as I sometimes do, just read the book as it is without trying to pick out something to make for dinner. Although Olney stylistically toes the line in his prose and dictation in coming across as lofty and reprimanding, there somehow remains just enough dry humor and flexibility that the reader never feels berated.
The recipes themselves aren't always straightforward or simple, although practically every curious ingredient is explained for the reader in great detail. Olney is one of the surprisingly few French cookbook authors who considers the price and availability of several ingredients such as Perigord truffles and even foie gras, and would probably have done so with veal had this book been written after veal was made somewhat of a taboo in this country. I've practically cooked through this book by now (although, I've never actually prepared a suggested menu all in one sitting) and Olney walks very thoroughly through the more complicated recipes, while simultaneously taking simple recipes up a notch, giving the reader something new to try.
Don't be put off by the dated look and feel of the book, the content has aged quite well and the information, ahead of its time then, is still completely relevant to today's home cook. And better, this is a cookbook you can actually read, and become incredibly well-versed in French cuisine by the time you've finished. This is the printed product of a lifelong devotion to the food and wine of France, and I hope it is not forgotten.
However, the main point of this book is clearly to teach French cuisine, and this book is full of information on that topic as well. The book feels much more like a culinary journal or memoir at times than a cookbook, and you could, as I sometimes do, just read the book as it is without trying to pick out something to make for dinner. Although Olney stylistically toes the line in his prose and dictation in coming across as lofty and reprimanding, there somehow remains just enough dry humor and flexibility that the reader never feels berated.
The recipes themselves aren't always straightforward or simple, although practically every curious ingredient is explained for the reader in great detail. Olney is one of the surprisingly few French cookbook authors who considers the price and availability of several ingredients such as Perigord truffles and even foie gras, and would probably have done so with veal had this book been written after veal was made somewhat of a taboo in this country. I've practically cooked through this book by now (although, I've never actually prepared a suggested menu all in one sitting) and Olney walks very thoroughly through the more complicated recipes, while simultaneously taking simple recipes up a notch, giving the reader something new to try.
Don't be put off by the dated look and feel of the book, the content has aged quite well and the information, ahead of its time then, is still completely relevant to today's home cook. And better, this is a cookbook you can actually read, and become incredibly well-versed in French cuisine by the time you've finished. This is the printed product of a lifelong devotion to the food and wine of France, and I hope it is not forgotten.
Most Recent Customer Reviews
3.0 out of 5 stars
For the More Daring Cook/Eater
The other reviewers were so kind to list the appealing recipes, those that Americans would enjoy, to make the book, well, appealing. Read more
Published on April 22, 2010 by Nik
5.0 out of 5 stars
A great supplement to Simple French Food
This book is a great addition to Olney's classic Simple French Food.
Published on April 15, 2007 by Dr. Milo Jones
What Other Items Do Customers Buy After Viewing This Item?
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Listmania!
So You'd Like to...
|
|
