Reflexions-Richard Olney - Tapa blanda

Olney, Richard

 
9781883283438: Reflexions-Richard Olney
Tapa blanda
ISBN 10: 1883283434 ISBN 13: 9781883283438
Editorial: J.T. Colby & Company, Inc., 2012

Sinopsis

This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real--as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world. "Mr. Olney's influence in the culinary profession was profound...." -New York Times "...an unparalleled view of French food and wine." -Chicago Tribune "Olney was well ahead of his time. He was without doubt, one of the most influential of modern writers about food. He has a very strong claim to be considered the best." -Times, London Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Romanée-Conti, Provence the Beautiful, Lulu's Provençal Table, Good Cook's Encyclopedia, and French Wine and Food. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.

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Acerca del autor

Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.

De la solapa interior

The book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real as if you were actually there with Olney: My first meal in Paris was in a glum little dining room for boarders, in the Hôtel de l Académie, at the corner of rue de l Université and the rue des Saints-Pères. The plat du jour was gibelotte, pommes mousseline - rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were.
This book is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
J.T. Colby & Company, Inc.
Año de publicación
2012
Idioma
Inglés
ISBN 10 
1883283434
ISBN 13 
9781883283438
Encuadernación
Tapa blanda
Número de páginas
418
Contacto del fabricante
no disponible
Persona responsable
GPSR Kontakt
gpsr@libri.de

Friedensallee 273
Hamburg
22763
Alemania

Otras ediciones populares con el mismo título

9781596874862: Reflexions-Richard Olney

Edición Destacada

ISBN 10:  1596874864 ISBN 13:  9781596874862
Editorial: J.T. Colby & Company, Inc., 2012
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