Richard Olney’s French Food and Wine (Ten Vineyard Lunches)
(US Edition only)

By: Richard Olney

£8.95

A Wine Lover's Cookbook

A celebration of French food and wine, written by one of America's foremost cooks and a long-time resident of Provence, this is a very personal collection of French provincial dishes combined with professional guidance on the wines to serve with them.

PRODUCT INFORMATION

  • DETAILS

    DETAILS

  • DESCRIPTION

    DESCRIPTION

  • REVIEWS

    REVIEWS

  • CONTENTS

    CONTENTS

  • AUTHOR

    AUTHOR

  • PREVIEW

    PREVIEW

  • MENUS

    MENUS

  • DETAILS

    • RRP: £8.95
    • ISBN: 978-1-56656-226-3
    • Format: 247 x 190 mm
    • Pictures: 40 colour photographs, 15 colour drawings
    • Binding: Paperback
    • Extent: 128 pages
    • Rights: All available except US
    • Edition: 2nd

    Note: This edition is only available in the US.

  • DESCRIPTION

    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 and 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, Ten Dinner Parties for Two by Frances Bissell.

  • REVIEWS

    ‘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
  • CONTENTS

    Introduction

    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

    Image of Richard Olney.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

    INTRODUCTION

    Image from Richard Olney's French Food and Wine (US Edition).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.

  • MENUS

    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, Ten Dinner Parties for Two by Frances Bissell and Ten Vineyard Lunches by Richard Olney.