Reflexions-Richard Olney - Softcover

Olney, Richard

Softcover

ISBN 10: 1883283434 ISBN 13: 9781883283438

Verlag: Brick Tower Press, 2005

Inhaltsangabe

This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real--as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world. "Mr. Olney's influence in the culinary profession was profound...." -New York Times "...an unparalleled view of French food and wine." -Chicago Tribune "Olney was well ahead of his time. He was without doubt, one of the most influential of modern writers about food. He has a very strong claim to be considered the best." -Times, London Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Romanée-Conti, Provence the Beautiful, Lulu's Provençal Table, Good Cook's Encyclopedia, and French Wine and Food. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.

Über diesen Titel

Über die Autorin bzw. den Autor

Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, the seminal Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Romanée-Conti, Provence the Beautiful, Lulu s Provençal Table, Good Cook s Encyclopedia, and French Wine and Food. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.

Aus dem Klappentext

The book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real as if you were actually there with Olney: My first meal in Paris was in a glum little dining room for boarders, in the Hôtel de l Académie, at the corner of rue de l Université and the rue des Saints-Pères. The plat du jour was gibelotte, pommes mousseline - rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were.
This book is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world.

Details zur Ausgabe

• Verlag: Brick Tower Press
• Erscheinungsdatum: 2005
• Sprache: Englisch
• ISBN 10: 1883283434
• ISBN 13: 9781883283438
• Einband: Taschenbuch
• Anzahl der Seiten: 418
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: gpsr@libri.de; gpsr@libri.de; ; Friedensallee 273; Hamburg; 22763; Deutschland