|Richard Olney’s French Wine and Food (Ten Vineyard Lunches)|
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.
‘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
Aromatics and Basic Preparations
Basic Recipes and Techniques
Basic Sausage Meat
To Turn Artichokes
To Peel (or Blanch) Almonds and Pistachios
Map of the Wine Regions of France
CHAPTER 1: SUBTLETIES OF NORTHERN BURGUNDY
Scrambled Egg with Asparagus
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
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
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
Almond Bavarian Cream and Peaches in Sauternes
CHAPTER 7: CLASSICS OF NORTHERN BORDEAUX
Brochettes of Scallops
Monkfish and Bacon
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
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
Peach and Bread Pudding with Sabayon Sauce
Every 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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