Reflexions-Richard Olney - (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>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.<p/><br></br><p><b> Book Synopsis </b></p></br></br>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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>..."an unparalleled view of French food and wine." -- William Rice<br><br>..."downright brilliant..." -- Mark Bittman<br><br>"Although he was an American, Richard Olney...was one of the foremost writers on French food and wine.... He was admired and respected by the French gastronomic community..." -- Jill Norman<br><br>"He was not as famous as Julia Child...but he was in many ways just as influential...the expatriot theorist who revolutionized the way the best American chefs think about food." -- Donald Kaul<br><br>"Mr. Olney's influence in the culinary profession was profound...." -- R. W. Apple Jr.<br><br>"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."<br><br>"Richard Olney, one of the most influential cookbook writers of his generation...." -- Russ Parson<br><br>"Richard Olney's writings may come to share the position bestowed upon. A Escoffier's 1903 Guide Culinaire as the international authoritative culinary text of the 20th century. A pair well-matched, Escoffier preached "Faites simple" and devoted his career to eradicating the excessive culinary follies invented by his predecessors." -- Nora Carey<br><br>"The best is the best and we must take it on the rare occasions that we find it." -- Jim Harrison<br>
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