Iowa City, IA 52242, United States
Olney attended the University of Iowa.
(Originally published in 1970, The French Menu Cookbook is...)
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.
(Richard Olney was considered a culinary genius for his ab...)
Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well.
(Illustrations and text present the techniques used in mak...)
Illustrations and text present the techniques used in making Chateau d'Yquem Lur-Saluces, the golden wine reputed to be the best and most expensive in the world.
(Richard Olney examines the wine-producing regions of Fran...)
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 around the vineyards enabling the reader to learn about wine through food.
(Each title in this award-winning series offers an exquisi...)
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs.
(Of all of the culinary treasures that Richard Olney broug...)
Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable.
(A fabulous thing - mysterious, sensuous, transcendental, ...)
A fabulous thing - mysterious, sensuous, transcendental, the greatest wine in the Dukedom of Burgundy..." So begins Richard Olney's marvelous book on Romanee-Conti, arguably the most highly regarded wine of all, a legend issued from a sliver of land barely thirty miles long.
(This book has given Richard Olney a long-awaited opportun...)
This book has given Richard Olney a long-awaited opportunity to indulge his dual passion for wine and food in a way that reflects his own culinary habits. The result is a very personal collection of French provincial dishes combined with professional guidance on the wines to serve them with.
(This book begins in New York in 1951 where Olney, a strug...)
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.
After attending both the University of Iowa and the Brooklyn Museum Art School, Olney relocated to France in 1951 and settled in Provence.
In 1970 Olney published his first cookbook, The French Menu Cookbook, an extension of his monthly column started in the late 1960s for the French gastronomic magazine Cuisine et Vin de France. In 1974 he published Simple French Food, which included his own drawings. These two volumes became the cornerstone of his success, drawing praise from both professional and amateur cooks. The accolades were not just for the recipes but for a philosophy concerning the table that made tremendous sense.
In the late 1970s, Olney was solicited by Time-Life books to mastermind The Good Cook; a series of 27 volumes of step-by-step cookery books presented by food categories. Over five years, he relentlessly orchestrated a team of researchers, writers, editors, photographers, designers, and cooks to create the definitive and unrivaled reference on techniques, with an exhaustive anthology of international recipes. The success of the series was marked by its translation into 12 languages.
Among his other writings are Yquem, a volume about wines of the Chateau d’Yquem; Lulu’s Provençal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard, an account of Mediterranean cooking; and Richard Olney’s French Wine and Food: A Wine Lover's Cookbook.
(This book begins in New York in 1951 where Olney, a strug...)1999
(Richard Olney examines the wine-producing regions of Fran...)1988
(Of all of the culinary treasures that Richard Olney broug...)1994
(Illustrations and text present the techniques used in mak...)1986
(This book has given Richard Olney a long-awaited opportun...)1997
(Each title in this award-winning series offers an exquisi...)1993
(Originally published in 1970, The French Menu Cookbook is...)1970
(A fabulous thing - mysterious, sensuous, transcendental, ...)1995
(Richard Olney was considered a culinary genius for his ab...)1974