Items related to Reflexions

Reflexions - Softcover

Richard Olney

 
9781883283438: Reflexions
Softcover
ISBN 10: 1883283434 ISBN 13: 9781883283438
Publisher: Brick Tower Press (UK), 2005

Synopsis

The 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: ""My first meal in Paris was in a glum little dining room for boarders, in the Hôtel de l'Académie, at the corner of rue de l'Université and the rue des Saints-Pères. The plat du jour was 'gibelotte, pommes mousseline' -- rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency -- no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were."" This book is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world.

"synopsis" may belong to another edition of this title.

About the Author

Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.

From the Inside Flap

The 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: My first meal in Paris was in a glum little dining room for boarders, in the Hôtel de l Académie, at the corner of rue de l Université and the rue des Saints-Pères. The plat du jour was gibelotte, pommes mousseline - rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were.
This book is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world.

"About this title" may belong to another edition of this title.

Publisher
Brick Tower Press (UK)
Publication date
2005
Language
English
ISBN 10 
1883283434
ISBN 13 
9781883283438
Binding
Paperback
Number of pages
415