The Dixons of Holton-Le-Moor, 1741-1906
The narrative chronicles the experiences of a farming family navigating the challenges and changes of the eighteenth and nineteenth centuries. It highlights their struggles, triumphs, and the impact of historical events on their livelihood and community. Through vivid storytelling, the book offers insights into rural life and the resilience of families in the face of adversity.
Lulu's Provencal Table tantalizes the reader with Olney's descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu's recipes. Having been described as `a gastronomic love poem to France's most exhilarating region', this is an essential book for any serious food lover's library.
Set against the vibrant backdrop of 1950s New York and Paris, the narrative follows Olney, a struggling artist turned culinary pioneer. His evocative descriptions of food transport readers into the heart of French cuisine, showcasing the simplicity and elegance that he introduced to America. The book celebrates Olney's journey and contributions to the culinary world, highlighting his significance as one of the finest food professionals.
Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.
In this book, Olney gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes. schovat popis
A beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.
This book covers the full range of terrines (a loaf of meat, seafood or vegetables, blended with elements that flavor and bind the main ingredients), pâtés (a terrine enclosed and baked in pastry), and galantines (a terrine contained in a whole boned bird or large cut of meat, which is poached instead of baked).