The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season. Richard Olney
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Pot-au-Feu (also Salad, Cheese and Fruit)
Molded Chocolate Loaf with Whipped Cream
SUMMER MENUS
Artichoke Bottoms with Two Mousses
Sole Fillets with Fines Herbes
Peach Melba
Apricot Fritters
Braised Stuffed Artichoke Bottoms
Grilled Lambs’ Kidneys with Herb Butter
Peaches in Red Wine
Four Simple Summer Luncheons à la Provençale
Lambs’ Tripes à la Marseillaise
Warm Salad of Small Green Beans
Macaroni in Braising Liquid (also Cheese and Fruit)
Blanquette of Beef Tripe with Basil
List of Searchable Terms
About the Publisher
INTRODUCTIONTO THE NEW EDITION
Every aspiring chef needs at least one mentor. Richard Olney was mine. Before I had the pleasure of meeting him in person, I knew him through his early books, The French Menu Cookbook (1970) and Simple French Food (1974), both of which influenced me more profoundly than any culinary writing of the time and any I have since encountered. These books occupy my culinary consciousness. Their spirit lives in the spirit of what I do.
It was altogether fortunate that the first publication of The French Menu Cookbook coincided with my awakening as a cook. Without it I would be much less of a cook now, perhaps no cook at all. Some ten years later, my interest in this book became intense. At the time, as the new chef of Chez Panisse restaurant, I had the responsibility of creating the nightly changing prix fixe menu, and The French Menu Cookbook seemed personally addressed to me. Olney, a friend to Chez Panisse and guest author of several of its special menus devoted to French wine and food, also instructed me by handwritten notes sent from abroad on a few occasions. It was my honor to cook for Richard several times, and his generous estimations of the menus I prepared freshened my confidence and bolstered my pride. I cannot say I knew him well, and in this respect my relationship with his words and his thinking was, and still is, pure. I like it that way. In my five or six encounters with Richard both here and in France during the later years of his life,