Editor, Observer Food Monthly,
I am in a bit of a panic, I can't find my copy. I have lent it to someone and I don't remember who and it seems they have forgotten. All Olney's books are brilliant. I chaired a panel that declared his French Menu Cookbook the best of all time. But for my own taste, this edges the others. As much about good eating as cooking (obviously), now where the hell is mine?
Chef and Author
Although I've owned this book for over twenty years it still gives me great pleasure as I turn each page. Each summer we put on the menu his beautiful dish of rabbit with cucumbers - it's one of my favourite summer dishes.
Farmer's market organizer
When I first read this, the list of ingredients was a revelation. Rocket was unknown, so I found the seed and grew it myself. The pages on the Impromptu Composed Salad should be required reading.
Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars
Elizabeth David was the better prose stylist, but I have always found Richard Olney's recipes easier to follow...
Nothing's actually simple, but it conveys such understanding of French cooking. Also Lulu's Provencal Table.
Makes the case for French food as an ethos and a feeling, not a compendium of exact formulas.
Writer and former chair of the Oxford Symposium on Food & Cookery
The seminal book from one of the few writers/cooks ever to create a genuinely new recipe.
Writer, film maker
Wholly unpretentious local recipes, and a life in food/food in life feel.
A small and tasty gem of a cookery book.
Chef, restaurateur, author
Co-founder of ChefSteps and author
Chef and farmer
Consultant and writer
American born British Chef who owns and runs the Michelin Star Italian restaurant, The River Cafe
Founder/owner of Mustards Grill, and Cindy’s Backstreet Kitchen
Food writer and critic
Writer and composer
Food writer, former restaurateur, food educator
Chef and owner of Buvette
Author, former chef & TV cook/presenter
Professional Food Lover
Author and editor
Editor, The Art of Eating
Executive Chef and Partner
Food columnist of LA Times