Wine and food writer
I don’t love Richard Olney only for the respect he accords wine, but it helps, because any cook who considers the wine an integral part of the meal can feel a little ill-served by cookery writers (and that’s most of them) who just ignore the whole issue. Olney’s chapter on wine here is one of the best-informed and best written summaries of French wine I have yet read, but his recipes are also superb, and so well thought out that I suspect Olney is David’s ideal reader – and he writes precisely for people who aren’t.
This book very much inspired my teaching when I lived and cooked in Berkeley. Long before there were food guides, this was my food guide to France.
Olney was opinionated, puritanical and incredibly stylish, all qualities I want in cookbook writer. The French Menu Cookbook is his best.
There are lots of menu cookery books but I love Olney's clear voice and the way he puts a meal together.
Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH
A Provencal party guide for a lifetime. A life changer - it's always in my luggage.
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