Richard Olney examines the wine-producing regions of France, creating ten vineyard lunches which draw their inspiration from the particular wines, revealing the individual character of each one. He takes a journey round the vineyards enabling the reader to learn about wine through food. His combinations of food and wine include a gratin of fresh ...
Richard Olney examines the wine-producing regions of France, creating ten vineyard lunches which draw their inspiration from the particular wines, revealing the individual character of each one. He takes a journey round the vineyards enabling the reader to learn about wine through food. His combinations of food and wine include a gratin of fresh figs with Muscat de Beaumes-de-Venise and truffled sausages with pistachios accompanied by Macon-Village. Richard Olney, a member of the Academie Internationale du Vin, has been writing about wine and food since 1951, and his previous books include "The French menu cookbook", "Simple French food" and "Yquem".
Fair. Good copy for reading, may have heavy page wear with writing textual notes highlighting or be an heavily used ex library copy with library markings, stickers or stamps. Dust jacket or accessories may not be included.
A concise cookery book written by a master who knew food and wine like almost no other. Using the simple recipes in Olney's book as guidelines one can eat extremely well, and perhaps, imagine visiting all those vineyards.
Publishers Weekly, 1988-10-21 This first volume in a series of menu cookbooks delivers both a cookbook and a crash course on great French wines. Though presenting each menu and its wines studiously by region (Provence, Alsace, Burgundy, etc.), cookbook author and wine expert Olney hopes that ``readers will not take the formula too seriously; the raison d'etre of the table, after all, is to have a good time.'' Most recipes are fairly simple and require only basic competence in the kitchen, but food takes second place to drinkwhich, considering the price you'll have to pay to possess some of these bottles, is only to be expected. (It may take a superb vintage to make Olney's oxtail and pig's ear stew or pigs' trotters palatable.) The writer also explains how vintages are created and cared for, while telling how he encountered particular wines and why they complement menus. If, like some imbibers, you think any wine tastes just fine by the third glass, then the ins and outs of this may prove daunting. But for readers who want to fathom the ways of fine vintages, while learning some interesting food and wine combinations, Olney's book is an excellent place to start. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved
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