Word: olney
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Dates: during 1970-1979
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...those who enjoy reading cookbooks, the confection of the year is Richard Olney's The French Menu Cookbook (Simon & Schuster; $10). An American who has lived in France since 1951, Olney is a rare newcomer who has found acceptance with the U.S. cooking establishment on his first publication. Too many people, Olney thinks, confuse grande cuisine with "Grand Palace, or international hotel cooking." The truth is that Escoffier never found fillet of beef in pastry fit for Wellington or anyone else, and virtually nothing-except an occasional intemperate chef-came out of the kitchen in a blaze of brandy...