Richard Olney was one of a kind - a scholarly cook who had a tremendous influence on American cooking via his cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France as a young man, Olney was attracted to the style, flavours, and tastes of French cooking. Brimming with compelling explanations of how the French really cook and with over 150 authentic recipes, this book is a masterful resource.
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Richard Olney was one of a kind - a scholarly cook who had a tremendous influence on American cooking via his cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France as a young man, Olney was attracted to the style, flavours, and tastes of French cooking. Brimming with compelling explanations of how the French really cook and with over 150 authentic recipes, this book is a masterful resource.
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Seller's Description:
Pages and cover are intact. Used book in good and clean conditions. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks.
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Seller's Description:
Fine in Near Fine jacket. London: Collins, 2002. New Edition. Crisp and unmarked, F/NF. Full blue cloth binding. 446pp. Introduction by Paul Bertolli. "The food and wine of France-season by delicious season-in beautifully composed menus for American dining and entertaining by an American living in Paris and Provence.". Hard Cover. Fine/Near Fine. 8vo-8"-9" Tall.
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Seller's Description:
New. 1580083854. *** FREE UPGRADE to Courier/Priority Shipping Upon Request ***-*** IN STOCK AND IMMEDIATELY AVAILABLE FOR SHIPMENT-Flawless--with a bonus offer--