As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillsid
Now in paperback, this landmark, debut cookbook from Richard Olney is brimming with over 150 authentic recipes that capture the flavors and spirit of the French countryside.Originally published in 197
One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in h
"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California,
"This book is a testament to these vital relationships [between chefs and farmers] and to the momentous transformation that brings food—grown, raised, or gathered wild—directly to the table."—Paul Ber
