Average Reviews:
(More customer reviews)A set of basic French recipes. One nice feature: menus are featured for all four seasons of the year, and a series of recipes are presented for each meal menu. To illustrate: One winter menu features an informal dinner--Gratin of stuffed crepes, Stuffed calves' ears with Béarnaise sauce, Molded tapioca pudding with apricot sauce.
The book begins by outlining the approach taken throughout. Then, introductory discussions of wine, reds versus whites versus roses; wine cellars; temperature. Then, a discussion ensues of the variety of wines by region in France. Nice discussions of Beaujolais and Bordeaux. Next, what should go into a kitchen (what types of knives, for instance). Then, on to the menus and recipes.
One thing I enjoy when seeing a new cookbook is to check out any recipes for a dish that I have already cooked. And, here, I enjoyed comparing how my basic Beef burgundy (Boeuf a la bourguignon) recipe compares with the one in this book. Some recipes contain carrots and others don't. This one uses carrots, which is my preference. This recipe calls for cognac, not something that routinely goes into a recipe. Another recipe where I enjoyed comparing what the author, Richard Olney, does with what I do--Coq au vin.
I have always wanted to try making Quenelle. I once had a delicious Quenelle in Dole (France) and have never gotten around to trying to make this (also, I'm not sure my family would be excited by it!). I'll pass on this recipe, since it is much more difficult to make than others that I have seen. But just looking at the recipe has increased my enthusiasm to make some Quenelle!
So, all in all, a nice cookbook, originally published in 1970.
Click Here to see more reviews about: 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...
Now in paperback, this landmark, debut cookbook from Richard Olney is brimming with over 150 authentic recipes that capture the flavors and spirit of the French countryside.Originally published in 1970, The French Menu Cookbook is one of the most important culinary works of the twentieth century. It has served as a foundational resource and beacon to cooks worldwide—including visionaries like Alice Waters—who redefined American cuisine. Well ahead of his time, Olney champions a seasonal approach to cooking and provides thoughtful, intriguing wine pairings. This revolutionary text offers masterfully arranged menus for every occasion, from casual dinners for two to decadent soirees. In paperback for the first time, this celebrated kitchen classic is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike.
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