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| Richard Olney’s French Wine and Food (Ten Vineyard Lunches) |
Book Info
A Wine Lover's Cookbook
This book gave Richard Olney a long-awaited opportunity to indulge his passion for wine and food in a way that reflected his own culinary habits. The result is a very personal collection of French provincial dishes combined with professional guidance on the wines to serve with them. Writing with all the authority and infectious pleasure of a man whose work is his hobby, Richard Olney takes us on a tour of Burgundy, Bordeaux, the Côtes du Rhône and other wine regions of France. Each of his menus reflects the traditional cuisine of the area and is perfectly complemented by his selection of local wines. French Wine & Food has previously been published in both the UK and the US under the title Ten Vineyard Lunches, which is temporarily out of print. If you are interested in this book, please click on the Pre-Order button and we will contact you as soon as it becomes available. The current edition of this title is available only in the US. The Ten Menus series brings together a group of distinguished cookery writers who have been invited to display their personal tastes and style in ten menus chosen to suit particular occasions. Picnics, late suppers, cocktail parties, winter weekends – these and many other occasions provide the inspiration for fresh and original ideas for entertaining. The menus are all comparatively simple and practical, and no recipe is beyond the capabilities of any cook who cares about food. Beautifully illustrated with photographs and watercolours, each book contains recipes fully annotated with commentary, culinary asides and alternative ingredients to suit different seasons and countries. The Ten Menus Series includes Ten Late Breakfasts by Alexandra Carlier and Ten Dinner Parties for Two by Frances Bissell. Review ‘A tour de force from a culinary genius. This is one of the most evocative collections of menus I have ever encountered. And no one else writes so eloquently about wine. In matters of the palate I always trust Richard Olney.’ – Paula Wolfert
‘One of the loveliest, most appetizing books I've seen... the recipes are stunning.’ – The Observer ‘Olney has the best and most articulate palate of any living food writer; his prose shimmers with deep reflections, imbuing these dishes... with inimitable magic.’ – Mange Tout ‘[This book] will have you drooling... Brimming with alcoholic and culinary delights.’ – Wine ‘A book by Olney always deserves attention. In this one you get a revealingly personal mini-wine-course, a collection of sublime recipes, and explanations of the techniques that brought him international recognition.’ – World of Cookbooks ContentsIntroduction
Aromatics and Basic Preparations Basic Recipes and Techniques Mirepoix Little Stocks Basic Sausage Meat To Turn Artichokes To Peel (or Blanch) Almonds and Pistachios Pastry Sabayon Sauce Raspberry Sauce Map of the Wine Regions of France CHAPTER 1: SUBTLETIES OF NORTHERN BURGUNDY Scrambled Egg with Asparagus Roast Beef Braised Artichoke Bottoms with Glazed Onions Honey Ice Cream with Raspberry Sauce CHAPTER 2: THE FALL TABLE OF SOUTHERN BURGUNDY Stuffed Onions Baked in Cream Sauce Truffled Sausage with Pistachios in Court-Bouillon New Potatoes in the Skins Pig’s Feet and Cabbage Braised in Beaujolais Macédoine of Fruits in Beaujolais CHAPTER 3: RICHES OF THE NORTHERN CÔTES DU RHÔNE Seafood Salad with Saffron Cream Sauce Stuffed, Braised Lamb Shoulder White Purée Peaches in Red Crozes-Hermitage CHAPTER 4: THE SOUTHERN CÔTES DU RHÔNE AND PROVENCE Zucchini and Tomato Tart Brochettes of Lamb Parts Pilaf with Spring Vegetables Gratin of Fresh Figs CHAPTER 5 – ROBUST SIMPLICITY FROM THE SOUTH WEST Braised Chicory Oxtail and Pig’s Ear Stew Honey-Glazed Apple Tart CHAPTER 6: FLAVORS OF SOUTHERN BORDEAUX Oysters and Green Sausages Veal Sweetbreads Sweated in Sauternes Leg of Lamb on a Bed of Potatoes Green Beans Almond Bavarian Cream and Peaches in Sauternes CHAPTER 7: CLASSICS OF NORTHERN BORDEAUX Duck Terrine Brochettes of Scallops Monkfish and Bacon Roast Pheasant Potato Straw Cake Pear and Red Wine Ice CHAPTER 8: DEPTH AND DELICACY FROM THE LOIRE Stuffed Braised Squid Smothered in Little Peas Roast Pork Loin Stuffed with Apricots Turnip Gratin Baked Pears CHAPTER 9: TASTES OF THE JURA Stuffed Zucchini Flowers Braised Stuffed Duck with Olives Souffléed Crêpes with Almonds and Sabayon Sauce CHAPTER 10: THE ELEGANCE OF ALSACE Persillade of Sole and Sliced Artichokes Baked Rabbit in Saffron Cream Fresh Noodles Peach and Bread Pudding with Sabayon Sauce Author Richard Olney (1927-1999) was one of America’s foremost cooks and a member of the Académie Internationale du Vin. He began writing about food and wine in 1951, when he took up residence in France while pursuing a career as an artist. He was the author of numerous articles for magazines and journals and a regular contributor to Cuisine et Vins du France. He was the chief consultant to the Time-Life Good Cook series, and has written a number of highly regarded books, including the French Menu Cookbook (1970), Simple French Food (1974), Yquem, a history of the wine of the Château d’Yquem (1986), Romanée-Conti (1991), Provence: The Beautiful Cookbook (1993) and Lulu’s Provençal Table (1994).Preview INTRODUCTIONEvery meal is a celebration. My daily meals, celebrated for the most part in solitude, sometimes with family or à l’improviste with friends who turn up with little advance notice, are those which I hold most dear. The most wonderful are those of the summer months; the quality of the light and the air of Provence, scented with the same essences that have condimented the vinegar and the salads, are as vital as the coolness of the wine and the food itself. At the dinner hour the terrace, laced with colored lights, is transformed into a funny little theater with a vaguely carnival atmosphere. Garnishing the salad are sections of tomato and hard-boiled egg – a manner of speaking, for the eggs are neither hard nor boiled. Covered with cold water, brought very slowly to a near simmer, then held for a few minutes over a very low heat before being refreshed in cold water, they have tender instead of rubbery whites and yolks moist at the heart. When hyssop is in bloom, its ultramarine flowers are scattered over the eggs and finely chopped hyssop leaves over the rest; nasturtium blossoms often lend their peppery flavour and flashes of hot colour. |
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Quote of the Week
Cottage with Rooms to Hire
‘They had to share a five-foot bed, both of them over six foot, with their feet sticking out of the window... In the morning hens were roosting on their toes.’ – Wild Ireland by Brendan Lehane
‘They had to share a five-foot bed, both of them over six foot, with their feet sticking out of the window... In the morning hens were roosting on their toes.’ – Wild Ireland by Brendan Lehane
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