The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season

The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season
Richard Olney

Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking. Written from Olney's home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus.The French Menu Cookbook includes 32 thoughtful menus - from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French really cook and compelling descriptions of dishes and techniques. With lyrical writing and unsurpassed French recipes, Olney's delightful book is a masterful resource that is a must for every home cook.

The French Menu Cookbook

THE FOOD AND WINE OF FRANCE

- SEASON BY DELICIOUS SEASON -

IN BEAUTIFULLY COMPOSED MENUS

FOR AMERICAN DINING AND ENTERTAINING

BY AN AMERICAN LIVING IN PARIS AND PROVENCE

RICHARD OLNEY

The Original Edition with a

New Introduction by PAUL BERTOLLI

For Georges Garin

CONTENTS

Title (#u85febc1a-56d4-5e5a-8328-e3659e9149aa)

Dedication (#uc5cb1866-a4cf-5f7c-9bfe-28ad7a68f58e)

Introduction to the New Edition

US to UK Measurement Conversion Chart

The Original Edition

Preface (#u930d98ad-0465-5346-a2e8-f17a365f4f66)

French Food and Menu Composition

French Wine

Kitchen Layout and Equipment

Shopping Sources

Basic Preparations

AUTUMN MENUS

Two Formal Autumn Dinners

MENU I (#litres_trial_promo)

Crayfish Mousse (#litres_trial_promo)

Ravioli of Chicken Breasts (#litres_trial_promo)

Roast Leg of Venison with Poivrade Sauce (#litres_trial_promo)

Sweet Potato Purée (#litres_trial_promo)

Molded Coffee Custard (#litres_trial_promo)

MENU II (#litres_trial_promo)

Sorrel Soup (#litres_trial_promo)

Fritto Misto (#litres_trial_promo)

Pheasant Salmis (#litres_trial_promo)

Sautéed Cèpes à la Bordelaise (#litres_trial_promo)

Orange Jelly (#litres_trial_promo)

Two Informal Autumn Dinners (#litres_trial_promo)

MENU I (#litres_trial_promo)

Baked Trout Stuffed with Sorrel (#litres_trial_promo)

Sautéed Veal Kidneys with Mushrooms (#litres_trial_promo)

Lamb’s Lettuce and Beet Salad (#litres_trial_promo)

Charlotte with Crêpes (#litres_trial_promo)

Sabayon Sauce (#litres_trial_promo)

MENU II (#litres_trial_promo)

Pike Quenelles à la Lyonnaise (#litres_trial_promo)

Veal Cutlets à la Tapenade (#litres_trial_promo)

Stewed Tomatoes (#litres_trial_promo)

Artichoke Purée (#litres_trial_promo)